- -

Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines

Mostrar el registro sencillo del ítem

Ficheros en el ítem

Thumbnail
Nombre: Modelling phenolic ...
Tamaño: 987.1Kb
Formato: PDF
Descripción: Versión editorial
Abrir
dc.contributor.author Aleixandre-Tudó, José Luis es_ES
dc.contributor.author Alvarez Cano, María Inmaculada es_ES
dc.contributor.author Lizama Abad, Victoria 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.date.accessioned 2018-03-17T05:18:04Z
dc.date.available 2018-03-17T05:18:04Z
dc.date.issued 2016 es_ES
dc.identifier.issn 0023-6438 es_ES
dc.identifier.uri http://hdl.handle.net/10251/99471
dc.description.abstract [EN] The impact of pre-fermentative cold soak, alone or in combination with dry ice addition, on colour, phenolic and volatile composition of Tempranillo wines at 12 months after bottling was studied. A control wine without cold soak was also evaluated. A sample set consisting of 66 wines was investigated. The results from ANOVA and PCA analysis showed significant treatment-related differences for a number of chemical measurements, as well as overlapping effects. Orthogonal projections to latent structures discriminant analysis (OPLS-DA) of the data showed that the dry ice addition treatment had a major effect on the anthocyanin fraction and on the levels of ethyl decanoate, 2-phenylethyl acetate and decanoic acid. In comparison, the cold soak treatment only had a slight effect on the bisulphite bleaching anthocyanins and volatile composition. es_ES
dc.description.sponsorship The research reported here is a project financially supported by the Spanish Government (AGL 2006-10723-C02-02) which the authors gratefully acknowledge.
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof LWT - Food Science and Technology es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Tempranillo wine es_ES
dc.subject Phenolic compounds
dc.subject Volátil compounds
dc.subject Pre-fermentative maceration
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.lwt.2015.10.033 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MEC//AGL2006-10723-C02-02/ES/INFLUENCIA DE LOS FENOMENOS DE COPIGMENTACION EN LA CALIDAD DE LA UVA Y EL VINO CV. TEMPRANILLO. INTERACCION ENTRE LAS TECNICAS DE MACERACION Y LA ADICION PRE- Y POST-FERMENTATIVA DE COPIGMENTOS/ 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 Aleixandre-Tudó, JL.; Alvarez Cano, MI.; Lizama Abad, V.; Nieuwoudt, H.; García Esparza, MJ.; Aleixandre Benavent, JL.; Du Toit, WJ. (2016). Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines. LWT - Food Science and Technology. 66:193-200. https://doi.org/10.1016/j.lwt.2015.10.033 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1016/j.lwt.2015.10.033 es_ES
dc.description.upvformatpinicio 193 es_ES
dc.description.upvformatpfin 200 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 66 es_ES
dc.relation.pasarela S\308924 es_ES
dc.contributor.funder Ministerio de Educación y Ciencia es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem