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

Añón, Ana; Lopez Dominguez, Jorge; Hernando, Diego; Orriols, Ignacio; Revilla, Eugenio y 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.

Descripción

Título: Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines
Autor/es:
  • Añón, Ana
  • Lopez Dominguez, Jorge
  • Hernando, Diego
  • Orriols, Ignacio
  • Revilla, Eugenio
  • Losada, Manuel M.
Tipo de Documento: Artículo
Título de Revista/Publicación: Food Chemistry
Fecha: 2013
Volumen: 148
Materias:
Escuela: E.U.I.T. Agrícolas (UPM)
Departamento: Ciencia y Tecnología Aplicadas a la Ingeniería Técnica Agrícola [hasta 2014]
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

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

Más información

ID de Registro: 26660
Identificador DC: http://oa.upm.es/26660/
Identificador OAI: oai:oa.upm.es:26660
Identificador DOI: 10.1016/j.foodc
Depositado por: Memoria Investigacion
Depositado el: 30 May 2014 12:25
Ultima Modificación: 01 May 2015 22:56
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