Phenolic and sensorial characterization of Loureiro monovarietal wines from Portuguese Vinho Verde Region

Detalhes bibliográficos
Autor(a) principal: Lopes, Cátia
Data de Publicação: 2017
Outros Autores: Marques, Catarina, Nunes, Fernando Hermínio Ferreira Milheiro, Correia, Elisete, Cosme, Fernanda, Vilela, Alice
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10348/9475
Resumo: Loureiro monovarietal wines produced in the Demarcated Vinho Verde Region are distinguished by their characteristic flavor and color, revealing the variety that gave rise to them. The aim of this study was to characterize the phenolic composition of seven Loureiro monovarietal wines, from different Vinho Verde sub-regions of 2014 vintage. A non-parametric MANOVA was used to statistically analyze the results, for there was no assumptions of normality and homogeneity of variance-covariance matrices. To identify significant differences between samples, it was performed the Kruskal-Wallis test, followed by the multiple comparison of means of orders (SPSS software Statistics, version 22.0) considering a probability of error type I () of 0.05. In the wines analyzed, significant differences in relation to the physico-chemical parameters: dry extract, reducing sugars and glucose/fructose ratio were found. Regarding the dry extract, the QLI, QDM and QCL wines presented a significantly higher level (25.5 to 23.9 g/L), also being these the wines with a significant content of reducing sugars, 8.71 to 6.51 g/L. The color ranged from 0.070 - 0.084 u.a., total phenolics from 277 - 371 mg gallic acid/L, flavonoids between 143-201 mg gallic acid/L and non-flavonoids between 132-169 mg gallic acid/L. There were only significant differences in the content of phenolic acids (gallic acid and coutaric acid isomer) and catechin. The sensory profile of the seven Loureiro wines was quite similar, however, one wine –QPLL- showed a lower score in the attributes related to the nasal perception (aroma), ortho-nasal perception (flavor) and mouthfeel. Correlating these data with the chemical data, the CATPCA clearly showed the detachment of QPLL wine from the other wines.
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spelling Phenolic and sensorial characterization of Loureiro monovarietal wines from Portuguese Vinho Verde RegionSensory profile.Demarcated Vinho Verde Regionmonovarietal Loureiro winesphenolic compoundsLoureiro monovarietal wines produced in the Demarcated Vinho Verde Region are distinguished by their characteristic flavor and color, revealing the variety that gave rise to them. The aim of this study was to characterize the phenolic composition of seven Loureiro monovarietal wines, from different Vinho Verde sub-regions of 2014 vintage. A non-parametric MANOVA was used to statistically analyze the results, for there was no assumptions of normality and homogeneity of variance-covariance matrices. To identify significant differences between samples, it was performed the Kruskal-Wallis test, followed by the multiple comparison of means of orders (SPSS software Statistics, version 22.0) considering a probability of error type I () of 0.05. In the wines analyzed, significant differences in relation to the physico-chemical parameters: dry extract, reducing sugars and glucose/fructose ratio were found. Regarding the dry extract, the QLI, QDM and QCL wines presented a significantly higher level (25.5 to 23.9 g/L), also being these the wines with a significant content of reducing sugars, 8.71 to 6.51 g/L. The color ranged from 0.070 - 0.084 u.a., total phenolics from 277 - 371 mg gallic acid/L, flavonoids between 143-201 mg gallic acid/L and non-flavonoids between 132-169 mg gallic acid/L. There were only significant differences in the content of phenolic acids (gallic acid and coutaric acid isomer) and catechin. The sensory profile of the seven Loureiro wines was quite similar, however, one wine –QPLL- showed a lower score in the attributes related to the nasal perception (aroma), ortho-nasal perception (flavor) and mouthfeel. Correlating these data with the chemical data, the CATPCA clearly showed the detachment of QPLL wine from the other wines.10th In Vino Analytica Scientia Symposium,2019-09-13T13:33:38Z2017-07-17T00:00:00Z2017-07-17conference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10348/9475engLopes, CátiaMarques, CatarinaNunes, Fernando Hermínio Ferreira MilheiroCorreia, EliseteCosme, FernandaVilela, Aliceinfo: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:RCAAP2024-11-24T02:07:08Zoai:repositorio.utad.pt:10348/9475Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-11-24T02:07:08Repositório 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 Phenolic and sensorial characterization of Loureiro monovarietal wines from Portuguese Vinho Verde Region
title Phenolic and sensorial characterization of Loureiro monovarietal wines from Portuguese Vinho Verde Region
spellingShingle Phenolic and sensorial characterization of Loureiro monovarietal wines from Portuguese Vinho Verde Region
Lopes, Cátia
Sensory profile.
Demarcated Vinho Verde Region
monovarietal Loureiro wines
phenolic compounds
title_short Phenolic and sensorial characterization of Loureiro monovarietal wines from Portuguese Vinho Verde Region
title_full Phenolic and sensorial characterization of Loureiro monovarietal wines from Portuguese Vinho Verde Region
title_fullStr Phenolic and sensorial characterization of Loureiro monovarietal wines from Portuguese Vinho Verde Region
title_full_unstemmed Phenolic and sensorial characterization of Loureiro monovarietal wines from Portuguese Vinho Verde Region
title_sort Phenolic and sensorial characterization of Loureiro monovarietal wines from Portuguese Vinho Verde Region
author Lopes, Cátia
author_facet Lopes, Cátia
Marques, Catarina
Nunes, Fernando Hermínio Ferreira Milheiro
Correia, Elisete
Cosme, Fernanda
Vilela, Alice
author_role author
author2 Marques, Catarina
Nunes, Fernando Hermínio Ferreira Milheiro
Correia, Elisete
Cosme, Fernanda
Vilela, Alice
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Lopes, Cátia
Marques, Catarina
Nunes, Fernando Hermínio Ferreira Milheiro
Correia, Elisete
Cosme, Fernanda
Vilela, Alice
dc.subject.por.fl_str_mv Sensory profile.
Demarcated Vinho Verde Region
monovarietal Loureiro wines
phenolic compounds
topic Sensory profile.
Demarcated Vinho Verde Region
monovarietal Loureiro wines
phenolic compounds
description Loureiro monovarietal wines produced in the Demarcated Vinho Verde Region are distinguished by their characteristic flavor and color, revealing the variety that gave rise to them. The aim of this study was to characterize the phenolic composition of seven Loureiro monovarietal wines, from different Vinho Verde sub-regions of 2014 vintage. A non-parametric MANOVA was used to statistically analyze the results, for there was no assumptions of normality and homogeneity of variance-covariance matrices. To identify significant differences between samples, it was performed the Kruskal-Wallis test, followed by the multiple comparison of means of orders (SPSS software Statistics, version 22.0) considering a probability of error type I () of 0.05. In the wines analyzed, significant differences in relation to the physico-chemical parameters: dry extract, reducing sugars and glucose/fructose ratio were found. Regarding the dry extract, the QLI, QDM and QCL wines presented a significantly higher level (25.5 to 23.9 g/L), also being these the wines with a significant content of reducing sugars, 8.71 to 6.51 g/L. The color ranged from 0.070 - 0.084 u.a., total phenolics from 277 - 371 mg gallic acid/L, flavonoids between 143-201 mg gallic acid/L and non-flavonoids between 132-169 mg gallic acid/L. There were only significant differences in the content of phenolic acids (gallic acid and coutaric acid isomer) and catechin. The sensory profile of the seven Loureiro wines was quite similar, however, one wine –QPLL- showed a lower score in the attributes related to the nasal perception (aroma), ortho-nasal perception (flavor) and mouthfeel. Correlating these data with the chemical data, the CATPCA clearly showed the detachment of QPLL wine from the other wines.
publishDate 2017
dc.date.none.fl_str_mv 2017-07-17T00:00:00Z
2017-07-17
2019-09-13T13:33:38Z
dc.type.driver.fl_str_mv conference object
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10348/9475
url http://hdl.handle.net/10348/9475
dc.language.iso.fl_str_mv eng
language eng
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 10th In Vino Analytica Scientia Symposium,
publisher.none.fl_str_mv 10th In Vino Analytica Scientia Symposium,
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 mluisa.alvim@gmail.com
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