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Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines

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Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines

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dc.contributor.author Anaya, Juan Alberto es_ES
dc.contributor.author Lizama Abad, Victoria es_ES
dc.contributor.author García Esparza, Mª José es_ES
dc.contributor.author Alvarez Cano, María Inmaculada es_ES
dc.date.accessioned 2022-11-22T19:02:42Z
dc.date.available 2022-11-22T19:02:42Z
dc.date.issued 2022-07 es_ES
dc.identifier.issn 1438-2377 es_ES
dc.identifier.uri http://hdl.handle.net/10251/190049
dc.description.abstract [EN] This work studies the effect of applying rosemary extract and caffeic acid on the polyphenolic and aromatic composition of Monastrell wines, as well as the influence of traditional winemaking or incorporating prefermentative maceration. For this purpose, three treatments were carried out in triplicate. In one of them, rosemary extract was applied on the clusters 10 days before harvest, caffeic acid was applied in the same way in another, and, finally, this acid was applied to grape before crushing. Each treatment was run by both traditional vinification and vinification with prefermentative maceration. After making wines, they were monitored for 12 months after fermentation. The application of rosemary extract, and that of caffeic acid but to a lesser extent, increased the color, the concentration of anthocyanins, and the percentage of polymerized anthocyanins, while prefermentation maceration gave rise to wines with a higher concentration of condensed tannins and polyphenols. Applying rosemary extract and caffeic acid in the vineyard also increased the concentration of esters and other compounds that favor wine aromatic quality, which was also enhanced by prefermentative maceration. es_ES
dc.description.sponsorship Open Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature es_ES
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof European Food Research and Technology es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Rosemary extract es_ES
dc.subject Caffeic acid es_ES
dc.subject Wine es_ES
dc.subject Polyphenols es_ES
dc.subject Aromas es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Applying rosemary extract and caffeic acid to modify the composition of Monastrell wines es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s00217-022-04005-y es_ES
dc.rights.accessRights Abierto 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.description.bibliographicCitation Anaya, JA.; Lizama Abad, V.; García Esparza, MJ.; Alvarez Cano, MI. (2022). Applying rosemary extract and cafeic acid to modify the composition of Monastrell wines. European Food Research and Technology. 248(7):1787-1802. https://doi.org/10.1007/s00217-022-04005-y es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1007/s00217-022-04005-y es_ES
dc.description.upvformatpinicio 1787 es_ES
dc.description.upvformatpfin 1802 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 248 es_ES
dc.description.issue 7 es_ES
dc.relation.pasarela S\453756 es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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