Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma

Detalhes bibliográficos
Autor(a) principal: Nicolli, Karine P.
Data de Publicação: 2018
Outros Autores: Biasoto, Aline C. T., Souza-Silva, Erica A. [UNIFESP], Guerra, Celito C., Santos, Henrique P. dos, Welke, Juliane E., Zini, Claudia A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNIFESP
dARK ID: ark:/48912/001300001bkfh
Texto Completo: http://dx.doi.org/10.1016/j.foodchem.2017.09.078
https://repositorio.unifesp.br/handle/11600/55819
Resumo: For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC xGC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC xGC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m), attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per plant
id UFSP_09f55c5542f33fc2edbc997ad12d3f25
oai_identifier_str oai:repositorio.unifesp.br/:11600/55819
network_acronym_str UFSP
network_name_str Repositório Institucional da UNIFESP
repository_id_str 3465
spelling Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aromaCanopyVolatile compoundsHS-SPME-GC x GC/TOFMSGC-OQDAWine aromaVine managementFor the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC xGC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC xGC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m), attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per plantsample M1) stood out among the other procedures, rendering the most promising wine aroma. GC xGC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Among them, eight volatiles were important to differentiate M1 from other wines, and five out of those eight compounds could only be correctly identified and quantified after separation in second dimension. Higher levels of three volatiles may explain the relation of M1 wine with red and dry fruits.Univ Fed Rio Grande do Sul, Inst Chem, BR-91501970 Porto Alegre, RS, BrazilEmbrapa Semiarid, BR-56302970 Petrolina, PE, BrazilEmbrapa Grape & Wine, BR-95700000 Bento Goncalves, RS, BrazilUniv Fed Rio Grande do Sul, Inst Food Sci & Technol, BR-91501970 Porto Alegre, RS, BrazilUniv Fed Sao Paulo UNIFESP, Chem Dept, BR-09972270 Diadema, BrazilUniv Fed Sao Paulo UNIFESP, Chem Dept, BR-09972270 Diadema, BrazilWeb of ScienceNational Council for Scientific and Technological Development (Conselho Nacional de Desenvolvimento Cientifico e Tecnologico, CNPq)Coordination for the Improvement of Higher Education Personnel (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior, CAPES)Research Support Foundation of Rio Grande do Sul (Fundacao de Amparo a Pesquisa do Estado do Rio Grande do Sul, FAPERGS)CAPES: AUX-PE-PROEX 587/2017CNPq: BJT 401581/2014-4CNPq: Pq 1D 306067/2016-1Elsevier Sci Ltd2020-07-20T16:31:15Z2020-07-20T16:31:15Z2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion103-117http://dx.doi.org/10.1016/j.foodchem.2017.09.078Food Chemistry. Oxford, v. 243, p. 103-117, 2018.10.1016/j.foodchem.2017.09.0780308-8146https://repositorio.unifesp.br/handle/11600/55819WOS:000414961700014ark:/48912/001300001bkfhengFood ChemistryOxfordinfo:eu-repo/semantics/openAccessNicolli, Karine P.Biasoto, Aline C. T.Souza-Silva, Erica A. [UNIFESP]Guerra, Celito C.Santos, Henrique P. dosWelke, Juliane E.Zini, Claudia A.reponame:Repositório Institucional da UNIFESPinstname:Universidade Federal de São Paulo (UNIFESP)instacron:UNIFESP2021-09-28T15:54:17Zoai:repositorio.unifesp.br/:11600/55819Repositório InstitucionalPUBhttp://www.repositorio.unifesp.br/oai/requestbiblioteca.csp@unifesp.bropendoar:34652024-12-11T21:07:41.953695Repositório Institucional da UNIFESP - Universidade Federal de São Paulo (UNIFESP)false
dc.title.none.fl_str_mv Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma
title Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma
spellingShingle Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma
Nicolli, Karine P.
Canopy
Volatile compounds
HS-SPME-GC x GC/TOFMS
GC-O
QDA
Wine aroma
Vine management
title_short Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma
title_full Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma
title_fullStr Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma
title_full_unstemmed Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma
title_sort Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma
author Nicolli, Karine P.
author_facet Nicolli, Karine P.
Biasoto, Aline C. T.
Souza-Silva, Erica A. [UNIFESP]
Guerra, Celito C.
Santos, Henrique P. dos
Welke, Juliane E.
Zini, Claudia A.
author_role author
author2 Biasoto, Aline C. T.
Souza-Silva, Erica A. [UNIFESP]
Guerra, Celito C.
Santos, Henrique P. dos
Welke, Juliane E.
Zini, Claudia A.
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Nicolli, Karine P.
Biasoto, Aline C. T.
Souza-Silva, Erica A. [UNIFESP]
Guerra, Celito C.
Santos, Henrique P. dos
Welke, Juliane E.
Zini, Claudia A.
dc.subject.por.fl_str_mv Canopy
Volatile compounds
HS-SPME-GC x GC/TOFMS
GC-O
QDA
Wine aroma
Vine management
topic Canopy
Volatile compounds
HS-SPME-GC x GC/TOFMS
GC-O
QDA
Wine aroma
Vine management
description For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC xGC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC xGC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m), attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per plant
publishDate 2018
dc.date.none.fl_str_mv 2018
2020-07-20T16:31:15Z
2020-07-20T16:31:15Z
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.foodchem.2017.09.078
Food Chemistry. Oxford, v. 243, p. 103-117, 2018.
10.1016/j.foodchem.2017.09.078
0308-8146
https://repositorio.unifesp.br/handle/11600/55819
WOS:000414961700014
dc.identifier.dark.fl_str_mv ark:/48912/001300001bkfh
url http://dx.doi.org/10.1016/j.foodchem.2017.09.078
https://repositorio.unifesp.br/handle/11600/55819
identifier_str_mv Food Chemistry. Oxford, v. 243, p. 103-117, 2018.
10.1016/j.foodchem.2017.09.078
0308-8146
WOS:000414961700014
ark:/48912/001300001bkfh
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Chemistry
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 103-117
dc.coverage.none.fl_str_mv Oxford
dc.publisher.none.fl_str_mv Elsevier Sci Ltd
publisher.none.fl_str_mv Elsevier Sci Ltd
dc.source.none.fl_str_mv reponame:Repositório Institucional da UNIFESP
instname:Universidade Federal de São Paulo (UNIFESP)
instacron:UNIFESP
instname_str Universidade Federal de São Paulo (UNIFESP)
instacron_str UNIFESP
institution UNIFESP
reponame_str Repositório Institucional da UNIFESP
collection Repositório Institucional da UNIFESP
repository.name.fl_str_mv Repositório Institucional da UNIFESP - Universidade Federal de São Paulo (UNIFESP)
repository.mail.fl_str_mv biblioteca.csp@unifesp.br
_version_ 1818602608123707392

Registros relacionados