| Title: | Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties |
| Author(s): | Moreno-Perez A; Vila-Lopez R; Fernandez-Fernandez JI; Martinez-Cutillas A; Gil-Munoz R; |
| Address: | "Instituto Murciano de Investigacion y Desarrollo Agroalimentario, Ctra. La Alberca s/n, 30150 Murcia, Spain" |
| DOI: | 10.1016/j.foodchem.2013.01.052 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The volatile compounds of wines made from three grape varieties (Monastrell, Cabernet Sauvignon and Syrah) using three pre-fermentation techniques (grape freezing, dry-ice and cold maceration) and a control treatment were measured. The different winemaking practices, which are intended to increase the aromatic properties of wines, produced results that depended on the variety concerned. For example, freezing the Cabernet Sauvignon and Syrah grapes produced different results compared with the respective controls, whereas few changes were found on freezing the Monastrell wine. Differences were significant in the case of some volatile compounds. Linear discriminant analysis allowed some grouping of the varieties at sampling but not of the pre-fermentation techniques used" |
| Keywords: | Cold Temperature Fermentation Food Handling/*methods Vitis/*chemistry Volatile Organic Compounds/*analysis Wine/*analysis; |
| Notes: | "MedlineMoreno-Perez, Ana Vila-Lopez, Rosario Fernandez-Fernandez, Jose Ignacio Martinez-Cutillas, Adrian Gil-Munoz, Rocio eng Evaluation Study Research Support, Non-U.S. Gov't England 2013/04/09 Food Chem. 2013 Aug 15; 139(1-4):770-6. doi: 10.1016/j.foodchem.2013.01.052. Epub 2013 Jan 31" |
