Memorias de investigación
Research Publications in journals:
Influence of some oenological practices on the aromatic and sensorial characteristics of white Verdejo wines
Year:2012
Research Areas
  • Agri foodstuffs,
  • Agro industry
Information
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 < 0.05); the softness sensation was also influenced (P < 0.05). However, the amount of time the wines were stored in bottles significantly affected (P < 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.
International
Si
JCR
Si
Title
International Journal of Food Science And Technology
ISBN
0950-5423
Impact factor JCR
1,259
Impact info
Volume
47
Journal number
From page
1826
To page
1834
Month
SEPTIEMBRE
Ranking
Participants
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Instalaciones Agro-ganaderas y Medio ambiente
  • Departamento: Matemática Aplicada a la Ingeniería Agronómica