Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

Añón, Ana and Lopez Dominguez, Jorge and Hernando, Diego and Orriols, Ignacio and Revilla, Eugenio and Losada, Manuel M. (2013). Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines. "Food Chemistry", v. 148 ; pp. 268-275. ISSN 0308-8146. https://doi.org/10.1016/j.foodc.

Description

Title: Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines
Author/s:
  • Añón, Ana
  • Lopez Dominguez, Jorge
  • Hernando, Diego
  • Orriols, Ignacio
  • Revilla, Eugenio
  • Losada, Manuel M.
Item Type: Article
Título de Revista/Publicación: Food Chemistry
Date: 2013
ISSN: 0308-8146
Volume: 148
Subjects:
Faculty: E.U.I.T. Agrícolas (UPM)
Department: Ciencia y Tecnología Aplicadas a la Ingeniería Técnica Agrícola [hasta 2014]
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

The effects of five technological procedures and of the contents of total anthocyanins and condensed tan- nins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles and, to a lesser extent, due to other technological factors considered; total anthocyanins and condensed tannins also changed significantly as a result of the five practices assayed. Five aroma compounds pos- sessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation among volatile compounds and general phenolic composition revealed that total anthocyanins were highly related to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocy- anins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyl lactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia wines may be affected by levels of total anthocyanins

More information

Item ID: 26660
DC Identifier: http://oa.upm.es/26660/
OAI Identifier: oai:oa.upm.es:26660
DOI: 10.1016/j.foodc
Deposited by: Memoria Investigacion
Deposited on: 30 May 2014 12:25
Last Modified: 01 May 2015 22:56
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