dc.contributorMinas Gerais State Univ
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniv Castilla La Mancha
dc.contributorInst Vid & el Vino Castilla La Mancha
dc.date.accessioned2019-10-04T12:31:25Z
dc.date.accessioned2022-12-19T18:01:11Z
dc.date.available2019-10-04T12:31:25Z
dc.date.available2022-12-19T18:01:11Z
dc.date.created2019-10-04T12:31:25Z
dc.date.issued2019-01-30
dc.identifierFood Chemistry. Oxford: Elsevier Sci Ltd, v. 272, p. 462-470, 2019.
dc.identifier0308-8146
dc.identifierhttp://hdl.handle.net/11449/184947
dc.identifier10.1016/j.foodchem.2018.08.066
dc.identifierWOS:000447304900058
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5366000
dc.description.abstractThis study analyzed the volatile composition and aroma profile of BRS Carmem and BRS Violeta red wines elaborated from traditional and two alternative winemaking procedures: grape pre-drying and submerged cap. The wines contained higher concentration of acetates (ranging from 303 mg L-1 to 905 mg L-1) and ethyl and methyl esters (ranging from 138 mg L-1 to 415 mg L-1). The BRS Carmem wines were described as fruity due to the higher concentration of esters and BRS Violeta wines were described as vegetal mainly due to the higher concentration of terpenes and methoxyphenols. C6 alcohols also influenced the vegetal notes of BRS Violeta wines from traditional and submerged cap procedures and the pre-dried wines also presented a relevant jam note possibly due to the presence of 2-phenylethyl acetate. The changes in winemaking procedures can possibly lead to changes in the aromatic profile of red wines in a positive way, improving the wine aroma quality.
dc.languageeng
dc.publisherElsevier B.V.
dc.relationFood Chemistry
dc.rightsAcesso aberto
dc.sourceWeb of Science
dc.subjectRed wine
dc.subjectSubmerged cap
dc.subjectDrying
dc.subjectVolatile compounds
dc.subjectSensory analysis
dc.subjectWinemaking
dc.titleSensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta
dc.typeArtículos de revistas


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