- -

Influence de la Clarification sur les caracteristiques analytiques et sensorielles du vin sec de Muscat

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

  • Estadisticas de Uso

Influence de la Clarification sur les caracteristiques analytiques et sensorielles du vin sec de Muscat

Show simple item record

Files in this item

dc.contributor.author Guillou, Catherine es_ES
dc.contributor.author Aleixandre Benavent, José Luís es_ES
dc.contributor.author García Esparza, Mª José es_ES
dc.contributor.author Lizama Abad, Victoria es_ES
dc.date.accessioned 2022-07-19T18:05:32Z
dc.date.available 2022-07-19T18:05:32Z
dc.date.issued 1998 es_ES
dc.identifier.issn 1151-0285 es_ES
dc.identifier.uri http://hdl.handle.net/10251/184436
dc.description.abstract [EN] The influence of the clarification on the analytical and sensorial characteristics has been studied on a dry white wine of Muscat. To carry out this work, we have used dry wine of Muscat of the Valencia denomination of origin from the 1995 vintage. The clarification has been realized with four differents c1arifying agents: gelatin, blood albumin, casein and egg albumin associated with bentonite, used in two different doses: a medium doses, calculated from the lowest and highest doses recommended by the maker, and the lowest dose. The analysis physieo-chemical have been made following the official methods of the Bulletin de l'Office Internationale de la Vigne et du Vin. The aromatic compounds (esters, high alcohols and terpenes), polyols were set by the gas chromatographie technique, with a chromatograph HEWLETT-PACKARD 5890 A, with a FID and an HP-3395, using nitrogen as carrier gas. Also the sensory characteristics have been determined. Each clarifying agent influence in different ways: gelatin and blood albumin affect fundamentaly the physico-chemieal characteristies. Whereas egg albumin decreases the contents in esters, high alcohols, acetaldehide, and methanol. To a lesser extend, blood albumine and casein affect the aromatic fraction. The use of egg albumin isn't advisable for the clarification of white wines, anyway the blood albumin because there are changes in the characteristies in a visible way. At the sight of the results, the combination of gelatin and bentonite for the clarification of a Muscat wine gives a more valuated wine by the consumers. FinaIly, the clarification has not any influence on attributes evaluated in the sensorial analysis es_ES
dc.description.abstract [Otros] L'influence de la clarification sur les caractéristiques analytiques et sensorielles est étudiée sur un vin blanc sec de Muscat. Quatre c1arifiants différents sont utilisés: gélatine, albumine de sang, albumine d' œuf et caséine, tous associés à la bentonite. Les caractéristiques physico-chimiques, les composés aromatiques (esters, alcools, terpènes) et polyols, ainsi que les caractéristiques organoleptiques des vins sont déterminés. Les résultats montrent que chaque clarifiant a une incidence différente: la gélatine et l'albumine de sang affectent fondamentalement les caractéristiques physico-chimiques des vins tandis que l'albumine d'œuf et en moindre mesure l'albumine de sang et la caséine affectent les composés aromatiques. Enfin, la clarification n'excerce aucune influence sur les critères évalués au cours de l'analyse sensorielle (couleur, odeur et goût) es_ES
dc.language Francés es_ES
dc.publisher Vigne et Vin Publications Internacionales es_ES
dc.relation.ispartof Journal International des Sciences de la Vigne et du Vin es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Clarification es_ES
dc.subject Composés aromatiques es_ES
dc.subject Vin de Muscat es_ES
dc.subject Volatil compounds es_ES
dc.subject Muscatel wine es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Influence de la Clarification sur les caracteristiques analytiques et sensorielles du vin sec de Muscat es_ES
dc.title.alternative Clarification influence upon sensorial and analytical characteristics of Muscat dry wine es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.20870/oeno-one.1998.32.2.1053 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Guillou, C.; Aleixandre Benavent, JL.; García Esparza, MJ.; Lizama Abad, V. (1998). Influence de la Clarification sur les caracteristiques analytiques et sensorielles du vin sec de Muscat. Journal International des Sciences de la Vigne et du Vin. 32(2):111-119. https://doi.org/10.20870/oeno-one.1998.32.2.1053 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.20870/oeno-one.1998.32.2.1053 es_ES
dc.description.upvformatpinicio 111 es_ES
dc.description.upvformatpfin 119 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 32 es_ES
dc.description.issue 2 es_ES
dc.relation.pasarela S\16013 es_ES


This item appears in the following Collection(s)

Show simple item record