Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

被引：55

作者：

Ayestaran, Belen ^{[1
,2
]}

Martinez-Lapuente, Leticia ^{[1
,2
]}

Guadalupe, Zenaida ^{[1
,2
]}

Canals, Clara ^{[3
]}

Adell, Elena ^{[3
]}

Vilanova, Mar ^{[4
]}

机构：

[1] Univ la Rioja, Gobierno La Rioja, Inst Ciencias Vid & Vino, Ctra Burgos Km 6, Logrono 26007, La Rioja, Spain

[2] CSIC, Ctra Burgos Km 6, Logrono 26007, La Rioja, Spain

[3] Bodegas Campo Viejo, Grp Pernod Ricard Bodegas, C Viejo Camino de Lapuebla 50, Logrono 26006, La Rioja, Spain

[4] CSIC, Mis Biol Galicia, C Palacio Salcedo, Pontevedra 36143, Galicia, Spain

来源：

FOOD CHEMISTRY | 2019年 / 276卷

关键词：

Carbonic maceration; Tempranillo Blanco wine; Volatile compounds; Sensory properties; PLS; CARBONIC MACERATION; RED WINES; ALCOHOLIC FERMENTATION; ANTIOXIDANT ACTIVITY; IMPACT ODORANTS; IDENTIFICATION; CONTACT; BERRIES; SPAIN; YEAST;

D O I：

10.1016/j.foodchem.2018.10.013

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of the carbonic maceration and conventional winemaking on the volatile composition and aromatic sensory characteristics of Tempranillo Blanco wines were studied for the first time, during three consecutive vintages. Relationships between instrumental (volatiles) and sensory variables were analyzed applying partial least squares regression (PLS). Carbonic macerated wines had higher contents of alcohols and carbonyl compounds, yet lower concentrations of C-6 alcohols and volatile acids than wines conventionally produced. The Odor Activity Values (OAV) exhibited an increase in wines when carbonic maceration was applied. According to the geometric mean (% GM) obtained from aroma descriptors the effect of the winemaking process was significant for seed fruit, ripe fruit and floral notes. When subjected to PLS the data from the instrumental analysis yielded a satisfactory model for the prediction of aroma descriptors in this set of wines.

引用

页码：187 / 194

页数：8

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