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Food Chem

Title:		Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines
Author(s):		Anon A; Lopez JF; Hernando D; Orriols I; Revilla E; Losada MM;
Address:		"Departamento de Ciencia y Tecnologia Aplicadas, Escuela Universitaria de Ingenieria Tecnica Agricola, Universidad Politecnica de Madrid, 28040 Madrid, Spain"
Journal Title:		Food Chem
Year:		2014
Volume:		20131019
Issue:
Page Number:		268 - 275
DOI:		10.1016/j.foodchem.2013.10.056
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effects of five technological procedures and of the contents of total anthocyanins and condensed tannins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles and, to a lesser extent, due to other technological factors considered; total anthocyanins and condensed tannins also changed significantly as a result of the five practices assayed. Five aroma compounds possessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation among volatile compounds and general phenolic composition revealed that total anthocyanins were highly related to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocyanins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyl lactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia wines may be affected by levels of total anthocyanins"
Keywords:		Fermentation Odorants/analysis Phenols/*chemistry/metabolism Vitis/chemistry/*microbiology Volatile Organic Compounds/analysis Wine/*analysis/microbiology Yeasts/metabolism Enological practices Fermentation-related aroma Phenolic composition Total anthocy;
Notes:		"MedlineAnon, Ana Lopez, Jorge F Hernando, Diego Orriols, Ignacio Revilla, Eugenio Losada, Manuel M eng England 2013/11/23 Food Chem. 2014 Apr 1; 148:268-75. doi: 10.1016/j.foodchem.2013.10.056. Epub 2013 Oct 19"