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Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties.
Food Chem. 2013 Aug 15; 139(1-4):770-6.FC

Abstract

The volatile compounds of wines made from three grape varieties (Monastrell, Cabernet Sauvignon and Syrah) using three pre-fermentation techniques (grape freezing, dry-ice and cold maceration) and a control treatment were measured. The different winemaking practices, which are intended to increase the aromatic properties of wines, produced results that depended on the variety concerned. For example, freezing the Cabernet Sauvignon and Syrah grapes produced different results compared with the respective controls, whereas few changes were found on freezing the Monastrell wine. Differences were significant in the case of some volatile compounds. Linear discriminant analysis allowed some grouping of the varieties at sampling but not of the pre-fermentation techniques used.

Authors+Show Affiliations

Instituto Murciano de Investigación y Desarrollo Agroalimentario, Ctra. La Alberca s/n, 30150 Murcia, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23561172

Citation

Moreno-Pérez, Ana, et al. "Influence of Cold Pre-fermentation Treatments On the Major Volatile Compounds of Three Wine Varieties." Food Chemistry, vol. 139, no. 1-4, 2013, pp. 770-6.
Moreno-Pérez A, Vila-López R, Fernández-Fernández JI, et al. Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties. Food Chem. 2013;139(1-4):770-6.
Moreno-Pérez, A., Vila-López, R., Fernández-Fernández, J. I., Martínez-Cutillas, A., & Gil-Muñoz, R. (2013). Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties. Food Chemistry, 139(1-4), 770-6. https://doi.org/10.1016/j.foodchem.2013.01.052
Moreno-Pérez A, et al. Influence of Cold Pre-fermentation Treatments On the Major Volatile Compounds of Three Wine Varieties. Food Chem. 2013 Aug 15;139(1-4):770-6. PubMed PMID: 23561172.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties. AU - Moreno-Pérez,Ana, AU - Vila-López,Rosario, AU - Fernández-Fernández,José Ignacio, AU - Martínez-Cutillas,Adrián, AU - Gil-Muñoz,Rocío, Y1 - 2013/01/31/ PY - 2012/10/29/received PY - 2013/01/09/revised PY - 2013/01/16/accepted PY - 2013/4/9/entrez PY - 2013/4/9/pubmed PY - 2013/10/19/medline SP - 770 EP - 6 JF - Food chemistry JO - Food Chem VL - 139 IS - 1-4 N2 - The volatile compounds of wines made from three grape varieties (Monastrell, Cabernet Sauvignon and Syrah) using three pre-fermentation techniques (grape freezing, dry-ice and cold maceration) and a control treatment were measured. The different winemaking practices, which are intended to increase the aromatic properties of wines, produced results that depended on the variety concerned. For example, freezing the Cabernet Sauvignon and Syrah grapes produced different results compared with the respective controls, whereas few changes were found on freezing the Monastrell wine. Differences were significant in the case of some volatile compounds. Linear discriminant analysis allowed some grouping of the varieties at sampling but not of the pre-fermentation techniques used. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23561172/Influence_of_cold_pre_fermentation_treatments_on_the_major_volatile_compounds_of_three_wine_varieties_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00076-9 DB - PRIME DP - Unbound Medicine ER -