Artículos de revistas
Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
Fecha
2009Registro en:
1745-459X (en línea)
10.1111/j.1745-459X.2009.00208.x
Autor
Goldner, María Cristina
Zamora, María Clara
Di Leo Lira, Paola
Gianninoto, Hernando
Bandoni, Arnaldo
Institución
Resumen
Abstract: The sensory profile of 23 monovarietal Malbec wines were evaluated
and related to the headspace composition of aroma at two alcohol levels
(10.0–12.0 to 14.5–17.2% v/v). Twelve attributes were selected by quantitative
descriptive analysis. At P < 0.01, two attributes showed lower aromatic
intensity when alcohol level increased, and at P < 0.05, three attributes
showed lower intensity; only one attribute showed higher intensity
(P < 0.05). Seventeen aroma compounds were identified using solid-phase
microextraction gas chromatography. Only one identified aroma compound
showed lower contribution when alcohol level increased (P < 0.01); another
aroma was added at P < 0.05. Only one aroma showed higher contribution
(P < 0.05). Ethanol influenced the relative contribution of aroma compounds
in different way – some declined while others increased. The sensorial
aroma perception was also changed; when ethanol was at 14.5–17.2%, the
odor was described as herbaceous instead of fruity, as was perceived at low
ethanol levels.