Sensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma
| Autor: | NICOLLI, K. P., BIASOTO, A. C. T., SOUZA-SILVA, E. A., GUERRA, C. C., SANTOS, H. P. dos, WELKE, J. E., ZINI, C. A. |
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| Přispěvatelé: | Karine P. Nicolli, Institute ofChemistry,UniversidadeFederaldoRioGrandedoSul(UFRGS),91501970PortoAlegre,RS,Brazil, ALINE TELLES BIASOTO MARQUES, CPATSA, Érica A. Souza-Silva, Chemistry Department,UniversidadeFederaldeSão Paulo(UNIFESP),09972-270Diadema,Brazil, CELITO CRIVELLARO GUERRA, CNPUV, HENRIQUE PESSOA DOS SANTOS, CNPUV, JulianeE.Welke, Institute ofFoodScienceandTechnology,UFRGS,91501970PortoAlegre,RS,Brazil, Cláudia A.Zini, Institute ofChemistry,UniversidadeFederaldoRioGrandedoSul(UFRGS),91501970PortoAlegre,RS,Brazil. |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
| Popis: | For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC×GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O.GC×GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m),attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely,wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M 1) stood out among the other procedures, rendering the most promising wine aroma.GC×GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Made available in DSpace on 2019-05-24T00:32:35Z (GMT). No. of bitstreams: 1 FoodChemistry2432018103117Nicolli.pdf: 923280 bytes, checksum: 34c9131947e998523882e81f49ea888f (MD5) Previous issue date: 2018 |
| Databáze: | OpenAIRE |
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