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| POZZATTI, M.; GUERRA, C. C.; MARTINS, G.; SANTOS, I. D. dos; WAGNER, R.; FERRÃO, M. F.; MANFROI, V.. |
| Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ?Marselan? is a red grape variety grown in several countries such as France, Brazil and China. This variety has gained international interest in recent years. The volatile profile of Brazilian ?Marselan? red wines during various winemaking processes was studied. Four processes were applied: thermovinification, integrale vinification, classic winemaking and classic winemaking pretreated with ultrasound. The wines were characterized with conventional physicochemical analyses, volatile composition and sensory analysis. Sixty-three volatile compounds were identified and semi-quantified. The wines presented different sensory characteristics. The... |
| Tipo: Artigo de periódico |
Palavras-chave: Volatile profile; Thermovinification; Integrale vinification; Ultrasound application; Marselan wine quality; Perfil volátil; Termovinificação; Vinificação integral; Aplicação de ultrassom; Qualidade do vinho Marselan; Vinificação; Composição volátil; Uva MArselan; Uva. |
| Ano: 2020 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1127091 |
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| TURAZZI,Francielle Crocetta; MORÉS,Lucas; MERIB,Josias; CARASEK,Eduardo; NARAIN,Narendra; LIMA,Lucélia Kátia de; NUNES,Maria Lúcia. |
| Abstract This paper describes the application of the solid-phase microextraction (SPME) technique for the determination and monitoring of the volatile profile of minimally-processed pineapple fruit stored at various temperatures (-12 °C, 4 °C and 25 °C) for different periods (1, 4 and 10 days). The SPME fiber coating composed of Car/PDMS presented the best performance. The optimal extraction conditions obtained through a Doehlert design were 60 min at 35 °C. The profiles for the volatile compounds content of the fruit at each stage of storage were determined by gas chromatography-mass spectrometry (GC-MS). The variation in the volatile profile over time was greater when the fruit samples were stored at 25 °C and at -12 °C compared to 4 °C. Thus, according... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Volatile profile; Pineapple; Minimally processed; Microextraction; Gas chromatography. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400663 |
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