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

Losada, Manuel M.; Lopez Dominguez, Jorge; Añón, Ana; Andrés, Jesús y 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.

Descripción

Título: Influence of some oenological practices on the aromatic and sensorial characteristics of white Verdejo wines
Autor/es:
  • Losada, Manuel M.
  • Lopez Dominguez, Jorge
  • Añón, Ana
  • Andrés, Jesús
  • Revilla, Eugenio
Tipo de Documento: Artículo
Título de Revista/Publicación: International Journal of Food Science And Technology
Fecha: Septiembre 2012
Volumen: 47
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Matemática Aplicada a la Ingeniería Agronómica [hasta 2014]
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

Texto completo

[img]
Vista Previa
PDF (Document Portable Format) - Se necesita un visor de ficheros PDF, como GSview, Xpdf o Adobe Acrobat Reader
Descargar (3MB) | Vista Previa

Resumen

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.

Más información

ID de Registro: 16592
Identificador DC: http://oa.upm.es/16592/
Identificador OAI: oai:oa.upm.es:16592
Identificador DOI: 10.1111/j.1365-2621.2012.03038.x
URL Oficial: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2012.03038.x/abstract
Depositado por: Memoria Investigacion
Depositado el: 22 Jul 2013 13:56
Ultima Modificación: 21 Abr 2016 16:55
  • Open Access
  • Open Access
  • Sherpa-Romeo
    Compruebe si la revista anglosajona en la que ha publicado un artículo permite también su publicación en abierto.
  • Dulcinea
    Compruebe si la revista española en la que ha publicado un artículo permite también su publicación en abierto.
  • Recolecta
  • e-ciencia
  • Observatorio I+D+i UPM
  • OpenCourseWare UPM