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Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines.

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Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines.

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dc.contributor.author Aleixandre-Tudó, José Luis es_ES
dc.contributor.author Lizama Abad, Victoria es_ES
dc.contributor.author Alvarez Cano, María Inmaculada es_ES
dc.contributor.author Nieuwoudt, Hélène es_ES
dc.contributor.author García Esparza, Mª José es_ES
dc.contributor.author Aleixandre Benavent, José Luís es_ES
dc.contributor.author Du Toit, Wessel J. es_ES
dc.coverage.spatial east=-0.3410670000000664; north=39.481059; name=Servicio de Deportes, 46022 Valencia, Espanya es_ES
dc.coverage.spatial east=-1.2313618000000588; north=39.6246684; name=46300 Utiel, València, Espanya es_ES
dc.date.accessioned 2017-09-15T09:11:05Z
dc.date.available 2017-09-15T09:11:05Z
dc.date.issued 2016-06
dc.identifier.issn 1322-7130
dc.identifier.uri http://hdl.handle.net/10251/87343
dc.description.abstract [EN] Background and Aims: The introduction of controlled amounts of oxygen into red wines influences the composition of the phenolic substances and volatiles, and therefore the sensory properties of the wines. The main aim of this study was to evaluate the impact of a simulation of the micro-oxygenation technique through acetaldehyde addition, on colour, and on the composition of phenolic substances and volatiles of Tempranillo wines after 12 months of bottle storage. Methods and Results: The analytical and sensory data were subjected to ANOVA, principal component analysis and orthogonal projection in latent structures discriminant analysis. Addition of acetaldehyde led to an increase in the anthocyanin fraction in coloured form, thus increasing wine colour, together with a change in the composition of the volatiles. Acetaldehyde addition appeared to strongly impact wine ester composition, along with fatty acids and volatile phenols; furthermore, acetaldehyde addition positively influenced the concentration of volatiles. Conclusions: Acetaldehyde addition to red wine caused an increase in the polymeric fraction of the phenolic substances with its corresponding effect on wine colour density and astringency index. Moreover, the volatiles fraction has been better protected during ageing in wines to which acetaldehyde has been added. The acetaldehyde treatment therefore led to a clear difference in the chemical composition of the wines. Significance of the Study: An increase in acetaldehyde in red wines can lead to profound changes in the composition of phenolic substances and volatiles of the wines and may serve as an alternative to oxygen addition in red wines where oxidation is studied. es_ES
dc.description.abstract [ES] Se presenta en este trabajo el efecto de la introducción de cantidades controladas de oxígeno en la composición de las sustancias fenólicas y volátiles y, por tanto, en las propiedades sensoriales de los vinos. El objetivo principal de este estudio fue evaluar el impacto de una simulación de la técnica de micro-oxigenación mediante adición de acetaldehído, después de 12 meses de almacenamiento en botella. Se ha podido comprobar que la adición de acetaldehído al vino tinto provocó un aumento de la fracción polimérica de las sustancias fenólicas con su correspondiente efecto sobre la estabilidad del color del vino y sobre la astringencia de los vinos. La adición de acetaldehído afectó también a la composición de los vinos en ésteres, ácidos grasos y fenoles volátiles, estando la fracción volátil mejor protegida durante el envejecimiento en los vinos a los que se ha añadido acetaldehído. Guardar / Salir Siguiente > es_ES
dc.description.sponsorship The research was financially supported by the Spanish Government (AGL 2006-10723-C02-02), which the authors gratefully acknowledge. en_EN
dc.language Inglés es_ES
dc.publisher Wiley es_ES
dc.relation Spanish Government (AGL 2006-10723-C02-02) es_ES
dc.relation.ispartof Australian Journal of Grape and Wine Research es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Envejecimiento en madera es_ES
dc.subject Volatiles es_ES
dc.subject Sustancias fenólicas es_ES
dc.subject OPLS-DA es_ES
dc.subject Acetaldehído es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines. es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/ajgw.12203
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Aleixandre-Tudó, JL.; Lizama Abad, V.; Alvarez Cano, MI.; Nieuwoudt, H.; García Esparza, MJ.; Aleixandre Benavent, JL.; Du Toit, WJ. (2016). Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines. Australian Journal of Grape and Wine Research. 22(2):205-214. doi:10.1111/ajgw.12203 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.publisherversion http://dx.doi.org/ 10.1111/ajgw.12203 es_ES
dc.description.upvformatpinicio 205 es_ES
dc.description.upvformatpfin 214 es_ES
dc.type.version info:eu repo/semantics/publishedVersion es_ES
dc.description.volume 22 es_ES
dc.description.issue 2 es_ES
dc.relation.senia 322099 es_ES
dc.identifier.eissn 1755-0238


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