Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/273794 |
Resumo: | Heat map and hierarchical cluster analysis showed that sparkling wines produced with immobilized yeasts contained mostly higher levels of compounds that impart positive notes to wines. Fisher ratio pointed out nine volatile compounds as the main components responsible for differentiation of samples treated with mannoproteins/lees and others. Principal component analysis (PCA) showed differences between the sparkling wines produced with and without adjuvants (commercial mannoproteins or lees). Sparkling wines aged without adjuvants presented higher levels of decanoic and dodecanoic acids (fatty/metallic aroma), while the use of mannoproteins or lees resulted in higher content of some fruity esters, nerolidol and β-damascenone. Therefore, the combination of immobilized yeast and aging on mannoproteins or lees seems to be the most promising treatment to obtain the volatile profile that positively influence wine quality. |
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Costa, Gustavo PiresNicolli, Karine PrimieriWelke, Juliane ElisaManfroi, VitorZini, Claudia Alcaraz2024-03-19T05:04:43Z20180103-5053http://hdl.handle.net/10183/273794001073395Heat map and hierarchical cluster analysis showed that sparkling wines produced with immobilized yeasts contained mostly higher levels of compounds that impart positive notes to wines. Fisher ratio pointed out nine volatile compounds as the main components responsible for differentiation of samples treated with mannoproteins/lees and others. Principal component analysis (PCA) showed differences between the sparkling wines produced with and without adjuvants (commercial mannoproteins or lees). Sparkling wines aged without adjuvants presented higher levels of decanoic and dodecanoic acids (fatty/metallic aroma), while the use of mannoproteins or lees resulted in higher content of some fruity esters, nerolidol and β-damascenone. Therefore, the combination of immobilized yeast and aging on mannoproteins or lees seems to be the most promising treatment to obtain the volatile profile that positively influence wine quality.application/pdfengJournal of the Brazilian Chemical Society. Campinas. Vol. 29, n. 9 (Sept. 2018), p. 1866-1875Vinho espumanteFermentacao alcoolicaCompostos voláteisSparkling wineImmobilized yeastTraditional methodChampenoiseAgingVolatile compoundsVolatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeastsinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/otherinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001073395.pdf.txt001073395.pdf.txtExtracted Texttext/plain45828http://www.lume.ufrgs.br/bitstream/10183/273794/2/001073395.pdf.txt7362abb5eac9740c40d806a7478797c2MD52ORIGINAL001073395.pdfTexto completo (inglês)application/pdf1778525http://www.lume.ufrgs.br/bitstream/10183/273794/1/001073395.pdfdc3f98bb56b8c169ba9fac3ff33491d6MD5110183/2737942024-03-20 04:49:10.907313oai:www.lume.ufrgs.br:10183/273794Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2024-03-20T07:49:10Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts |
title |
Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts |
spellingShingle |
Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts Costa, Gustavo Pires Vinho espumante Fermentacao alcoolica Compostos voláteis Sparkling wine Immobilized yeast Traditional method Champenoise Aging Volatile compounds |
title_short |
Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts |
title_full |
Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts |
title_fullStr |
Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts |
title_full_unstemmed |
Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts |
title_sort |
Volatile profile of sparkling wines produced with the addition of mannoproteins or lees before second fermentation performed with free and immobilized yeasts |
author |
Costa, Gustavo Pires |
author_facet |
Costa, Gustavo Pires Nicolli, Karine Primieri Welke, Juliane Elisa Manfroi, Vitor Zini, Claudia Alcaraz |
author_role |
author |
author2 |
Nicolli, Karine Primieri Welke, Juliane Elisa Manfroi, Vitor Zini, Claudia Alcaraz |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Costa, Gustavo Pires Nicolli, Karine Primieri Welke, Juliane Elisa Manfroi, Vitor Zini, Claudia Alcaraz |
dc.subject.por.fl_str_mv |
Vinho espumante Fermentacao alcoolica Compostos voláteis |
topic |
Vinho espumante Fermentacao alcoolica Compostos voláteis Sparkling wine Immobilized yeast Traditional method Champenoise Aging Volatile compounds |
dc.subject.eng.fl_str_mv |
Sparkling wine Immobilized yeast Traditional method Champenoise Aging Volatile compounds |
description |
Heat map and hierarchical cluster analysis showed that sparkling wines produced with immobilized yeasts contained mostly higher levels of compounds that impart positive notes to wines. Fisher ratio pointed out nine volatile compounds as the main components responsible for differentiation of samples treated with mannoproteins/lees and others. Principal component analysis (PCA) showed differences between the sparkling wines produced with and without adjuvants (commercial mannoproteins or lees). Sparkling wines aged without adjuvants presented higher levels of decanoic and dodecanoic acids (fatty/metallic aroma), while the use of mannoproteins or lees resulted in higher content of some fruity esters, nerolidol and β-damascenone. Therefore, the combination of immobilized yeast and aging on mannoproteins or lees seems to be the most promising treatment to obtain the volatile profile that positively influence wine quality. |
publishDate |
2018 |
dc.date.issued.fl_str_mv |
2018 |
dc.date.accessioned.fl_str_mv |
2024-03-19T05:04:43Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/other |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10183/273794 |
dc.identifier.issn.pt_BR.fl_str_mv |
0103-5053 |
dc.identifier.nrb.pt_BR.fl_str_mv |
001073395 |
identifier_str_mv |
0103-5053 001073395 |
url |
http://hdl.handle.net/10183/273794 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Journal of the Brazilian Chemical Society. Campinas. Vol. 29, n. 9 (Sept. 2018), p. 1866-1875 |
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info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
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application/pdf |
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Repositório Institucional da UFRGS |
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