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Provedor de dados:  Repositório Alice
País:  Brazil
Título:  Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma.
Autores:  NICOLLI, K. P.
BIASOTO, A. C. T.
SOUZA-SILVA, E. A.
GUERRA, C. C.
SANTOS, H. P. dos
WELKE, J. E.
ZINI, C. A.
Data:  2019-01-10
Ano:  2018
Palavras-chave:  HS-SPME-GC × GC/TOFM
GC-O
QDA
Wine aroma
Vine management
Chromatography analyses
Canopy
Volatile compounds
Resumo:  For the first time, the in fluence of different vine management was evaluated in relation to volatile profile and sensory perception through GC × GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC × GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m), attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M1) stood out among the other procedures, rendering the most promising wine aroma. GC × GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Among them, eight volatiles were important to differentiate M1 from other wines, and five out of those eight compounds could only be correctly identified and quantified after separation in second dimension. Higher levels of three volatiles may explain the relation of M1 wine with red and dry fruits.

bitstream/item/190161/1/2018-Nicolli-etal-Sensory-olfactometry-and-comprehensive.pdf
Tipo:  Artigo em periódico indexado (ALICE)
Idioma:  Inglês
Identificador:  18111

http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103512

https://doi.org/10.1016/j.foodchem.2017.09.078
Editor:  Food Chemistry, V. 243, P. 103-117, 2018.
Relação:  Embrapa Uva e Vinho - Artigo em periódico indexado (ALICE)
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