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| Cheng,Guo; Liu,Ye; Yue,Tai-Xin; Zhang,Zhen-Wen. |
| The aroma characteristics of wines from four Vitis vinifera grape varieties (‘Cabernet sauvignon’, ‘Merlot’, ‘Chardonnay’, and ‘Italian Riesling’) grown in three shoot positions were evaluated by HS-SPME-GC/MS. In this study, the numerous significant differences found in most of the aromatic compounds influence of different shoot positions on the quality of wine. The results showed that the middle shoot position increased significantly the aroma concentration in the majority of wines investigated. The volatile components showing the greatest differences in the wines of different cultivars were aldehydes and terpenes. 8 and 11 compounds were found and quantified (OAVs>1) in the two red wines and white wines at concentrations higher than their... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aroma compounds; Shoot positions; Wine composition. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200237 |
