Influence of some oenological practices on the aromatic and sensorial characteristics of white Verdejo wines

Losada, Manuel M. and Lopez Dominguez, Jorge and Añón, Ana and Andrés, Jesús and Revilla, Eugenio (2012). Influence of some oenological practices on the aromatic and sensorial characteristics of white Verdejo wines. "International Journal of Food Science And Technology", v. 47 (n. 9); pp. 1826-1834. ISSN 0950-5423. https://doi.org/10.1111/j.1365-2621.2012.03038.x.

Description

Title: Influence of some oenological practices on the aromatic and sensorial characteristics of white Verdejo wines
Author/s:
  • Losada, Manuel M.
  • Lopez Dominguez, Jorge
  • Añón, Ana
  • Andrés, Jesús
  • Revilla, Eugenio
Item Type: Article
Título de Revista/Publicación: International Journal of Food Science And Technology
Date: September 2012
Volume: 47
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Matemática Aplicada a la Ingeniería Agronómica [hasta 2014]
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

Changes in the aromatic composition as well as sensory characteristics in Verdejo white wines were analysed based on two factors: the winemaking methodology and the storing time of wine in bottles. The volatile components were determined by GLC-MS, and the sensory profile was designed and assessed according to the ISO 11035 standard. The results showed that when wines were made in oak barrels, either completely or partially, which means the wines were in contact with the lees, the levels of 1-octanol, ethyl heptanoate and ethyl decanoate were significantly affected (P menor que 0.05); the softness sensation was also influenced (P menor que 0.05). However, the amount of time the wines were stored in bottles significantly affected (P menor que 0.05) the levels of 1-hexanol, ethyl heptanoate, ethyl octanoate, ethyl decanoate, hexyl acetate, isoamyl acetate and isoamyl lactate and also an odour note (tropical fruit). The compounds with higher OAV values belong to the groups of esters and fatty acids. For these reasons, the composition and the quality of the aroma of Verdejo white wines appear to be significantly affected both by use of oak barrels in winemaking and the time the wines are stored in bottles.

More information

Item ID: 16592
DC Identifier: http://oa.upm.es/16592/
OAI Identifier: oai:oa.upm.es:16592
DOI: 10.1111/j.1365-2621.2012.03038.x
Official URL: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03038.x/abstract
Deposited by: Memoria Investigacion
Deposited on: 22 Jul 2013 13:56
Last Modified: 21 Apr 2016 16:55
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