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Food Chem

Title:		Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines
Author(s):		Ayestaran B; Martinez-Lapuente L; Guadalupe Z; Canals C; Adell E; Vilanova M;
Address:		"Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, 26007 Logrono, La Rioja, Spain. Electronic address: belen.ayestaran@unirioja.es. Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, 26007 Logrono, La Rioja, Spain. Bodegas Campo Viejo (Grupo Pernod Ricard Bodegas), C/ Viejo Camino de Lapuebla 50, 26006 Logrono, La Rioja, Spain. Mision Biologica de Galicia (CSIC), C/ El Palacio-Salcedo, 36143 Pontevedra, Galicia, Spain"
Journal Title:		Food Chem
Year:		2019
Volume:		20181003
Issue:
Page Number:		187 - 194
DOI:		10.1016/j.foodchem.2018.10.013
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effects of the carbonic maceration and conventional winemaking on the volatile composition and aromatic sensory characteristics of Tempranillo Blanco wines were studied for the first time, during three consecutive vintages. Relationships between instrumental (volatiles) and sensory variables were analyzed applying partial least squares regression (PLS). Carbonic macerated wines had higher contents of alcohols and carbonyl compounds, yet lower concentrations of C(6) alcohols and volatile acids than wines conventionally produced. The Odor Activity Values (OAV) exhibited an increase in wines when carbonic maceration was applied. According to the geometric mean (% GM) obtained from aroma descriptors the effect of the winemaking process was significant for seed fruit, ripe fruit and floral notes. When subjected to PLS the data from the instrumental analysis yielded a satisfactory model for the prediction of aroma descriptors in this set of wines"
Keywords:		Fruit/chemistry/metabolism Gas Chromatography-Mass Spectrometry Least-Squares Analysis Odorants/analysis Principal Component Analysis Vitis/chemistry/metabolism Volatile Organic Compounds/*analysis Wine/*analysis Carbonic maceration Pls Sensory properties;
Notes:		"MedlineAyestaran, Belen Martinez-Lapuente, Leticia Guadalupe, Zenaida Canals, Clara Adell, Elena Vilanova, Mar eng England 2018/11/10 Food Chem. 2019 Mar 15; 276:187-194. doi: 10.1016/j.foodchem.2018.10.013. Epub 2018 Oct 3"