Changes in aromatic characteristics of loureiro and alvarinho wines during maturation

Detalhes bibliográficos
Autor(a) principal: Oliveira, J. M.
Data de Publicação: 2008
Outros Autores: Oliveira, P., Baumes, Raymond L., Maia, M. Odete
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/8232
Resumo: Changes in volatiles during maturation in bottles of monovarietal Vinhos Verdes wines from Loureiro and Alvarinho grape varieties, were followed by chemical and sensory analyses. Young wines and wines matured for 8 and 20 months were studied. The volatiles were determined by gas chromatography– mass spectrometry (GC-MS) after extraction on XAD-2 resin. Straight chain fatty acid ethyl esters and acetates of fusel alcohols decreased quicker for Loureiro wine, while the increase in ethyl esters of branched fatty acids was similar for both varieties. Linalool, Ho-trienol, a-terpineol and b-damascenone could be used to differentiate between each variety. However, linalool decreased to negligible values after 20 months of maturation. b-Damascenone decreased but remained high enough to be useful for differentiating each variety. Sensory analysis indicated a decrease of tropical fruit and tree fruit characters with conservation time for Alvarinho wine, and the opposite for Loureiro; moreover, citrus fruit character decreased in both varieties
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spelling Changes in aromatic characteristics of loureiro and alvarinho wines during maturationWineAromaVolatilesLoureiroAlvarinhoVinhos verdesMaturationAgeingScience & TechnologyChanges in volatiles during maturation in bottles of monovarietal Vinhos Verdes wines from Loureiro and Alvarinho grape varieties, were followed by chemical and sensory analyses. Young wines and wines matured for 8 and 20 months were studied. The volatiles were determined by gas chromatography– mass spectrometry (GC-MS) after extraction on XAD-2 resin. Straight chain fatty acid ethyl esters and acetates of fusel alcohols decreased quicker for Loureiro wine, while the increase in ethyl esters of branched fatty acids was similar for both varieties. Linalool, Ho-trienol, a-terpineol and b-damascenone could be used to differentiate between each variety. However, linalool decreased to negligible values after 20 months of maturation. b-Damascenone decreased but remained high enough to be useful for differentiating each variety. Sensory analysis indicated a decrease of tropical fruit and tree fruit characters with conservation time for Alvarinho wine, and the opposite for Loureiro; moreover, citrus fruit character decreased in both varietiesCentre of Biological Engineering of Universidade do Minho (CEB-UM); Estação Vitivinícola Amândio Galhano (EVAG); Solar de Serrade; Comissão de Viticultura da Região dos Vinhos Verdes.Elsevier Inc.Universidade do MinhoOliveira, J. M.Oliveira, P.Baumes, Raymond L.Maia, M. Odete2008-122008-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/8232eng"Journal of Food Composition and Analysis". ISSN 0889-1575. 21:8 (Dez. 2008) 695-707.0889-157510.1016/j.jfca.2008.08.002info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:14:35Zoai:repositorium.sdum.uminho.pt:1822/8232Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:06:54.614956Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Changes in aromatic characteristics of loureiro and alvarinho wines during maturation
title Changes in aromatic characteristics of loureiro and alvarinho wines during maturation
spellingShingle Changes in aromatic characteristics of loureiro and alvarinho wines during maturation
Oliveira, J. M.
Wine
Aroma
Volatiles
Loureiro
Alvarinho
Vinhos verdes
Maturation
Ageing
Science & Technology
title_short Changes in aromatic characteristics of loureiro and alvarinho wines during maturation
title_full Changes in aromatic characteristics of loureiro and alvarinho wines during maturation
title_fullStr Changes in aromatic characteristics of loureiro and alvarinho wines during maturation
title_full_unstemmed Changes in aromatic characteristics of loureiro and alvarinho wines during maturation
title_sort Changes in aromatic characteristics of loureiro and alvarinho wines during maturation
author Oliveira, J. M.
author_facet Oliveira, J. M.
Oliveira, P.
Baumes, Raymond L.
Maia, M. Odete
author_role author
author2 Oliveira, P.
Baumes, Raymond L.
Maia, M. Odete
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Oliveira, J. M.
Oliveira, P.
Baumes, Raymond L.
Maia, M. Odete
dc.subject.por.fl_str_mv Wine
Aroma
Volatiles
Loureiro
Alvarinho
Vinhos verdes
Maturation
Ageing
Science & Technology
topic Wine
Aroma
Volatiles
Loureiro
Alvarinho
Vinhos verdes
Maturation
Ageing
Science & Technology
description Changes in volatiles during maturation in bottles of monovarietal Vinhos Verdes wines from Loureiro and Alvarinho grape varieties, were followed by chemical and sensory analyses. Young wines and wines matured for 8 and 20 months were studied. The volatiles were determined by gas chromatography– mass spectrometry (GC-MS) after extraction on XAD-2 resin. Straight chain fatty acid ethyl esters and acetates of fusel alcohols decreased quicker for Loureiro wine, while the increase in ethyl esters of branched fatty acids was similar for both varieties. Linalool, Ho-trienol, a-terpineol and b-damascenone could be used to differentiate between each variety. However, linalool decreased to negligible values after 20 months of maturation. b-Damascenone decreased but remained high enough to be useful for differentiating each variety. Sensory analysis indicated a decrease of tropical fruit and tree fruit characters with conservation time for Alvarinho wine, and the opposite for Loureiro; moreover, citrus fruit character decreased in both varieties
publishDate 2008
dc.date.none.fl_str_mv 2008-12
2008-12-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/8232
url http://hdl.handle.net/1822/8232
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Journal of Food Composition and Analysis". ISSN 0889-1575. 21:8 (Dez. 2008) 695-707.
0889-1575
10.1016/j.jfca.2008.08.002
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier Inc.
publisher.none.fl_str_mv Elsevier Inc.
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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