دورية أكاديمية
Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines
| العنوان: | Effect of acetaldehyde addition on the phenolic substances and volatile compounds of red Tempranillo wines |
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| المؤلفون: | Aleixandre-Tudó, José Luis, Lizama Abad, Victoria, Alvarez Cano, María Inmaculada, Nieuwoudt, Hélène, García Esparza, Mª José, Aleixandre Benavent, José Luís, Du Toit, Wessel J. |
| المساهمون: | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural, Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments, Ministerio de Educación y Ciencia |
| بيانات النشر: | Wiley |
| سنة النشر: | 2016 |
| المجموعة: | Universitat Politécnica de Valencia: RiuNet / Politechnical University of Valencia |
| مصطلحات موضوعية: | Envejecimiento en madera, Volatiles, Sustancias fenólicas, OPLS-DA, Acetaldehído, TECNOLOGIA DE ALIMENTOS |
| جغرافية الموضوع: | east=-0.3410670000000664, north=39.481059, name=Servicio de Deportes, 46022 Valencia, Espanya, east=-1.2313618000000588, north=39.6246684, name=46300 Utiel, València |
| الوصف: | [EN] Background and Aims: The introduction of controlled amounts of oxygen into red wines influences the composition of the phenolic substances and volatiles, and therefore the sensory properties of the wines. The main aim of this study was to evaluate the impact of a simulation of the micro-oxygenation technique through acetaldehyde addition, on colour, and on the composition of phenolic substances and volatiles of Tempranillo wines after 12 months of bottle storage. Methods and Results: The analytical and sensory data were subjected to ANOVA, principal component analysis and orthogonal projection in latent structures discriminant analysis. Addition of acetaldehyde led to an increase in the anthocyanin fraction in coloured form, thus increasing wine colour, together with a change in the composition of the volatiles. Acetaldehyde addition appeared to strongly impact wine ester composition, along with fatty acids and volatile phenols; furthermore, acetaldehyde addition positively influenced the concentration of volatiles. Conclusions: Acetaldehyde addition to red wine caused an increase in the polymeric fraction of the phenolic substances with its corresponding effect on wine colour density and astringency index. Moreover, the volatiles fraction has been better protected during ageing in wines to which acetaldehyde has been added. The acetaldehyde treatment therefore led to a clear difference in the chemical composition of the wines. Significance of the Study: An increase in acetaldehyde in red wines can lead to profound changes in the composition of phenolic substances and volatiles of the wines and may serve as an alternative to oxygen addition in red wines where oxidation is studied. ; [ES] Se presenta en este trabajo el efecto de la introducción de cantidades controladas de oxígeno en la composición de las sustancias fenólicas y volátiles y, por tanto, en las propiedades sensoriales de los vinos. El objetivo principal de este estudio fue evaluar el impacto de una simulación de la técnica de micro-oxigenación ... |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| تدمد: | 1322-7130 1755-0238 |
| العلاقة: | Australian Journal of Grape and Wine Research; info:eu-repo/grantAgreement/MEC//AGL2006-10723-C02-02/ES/INFLUENCIA DE LOS FENOMENOS DE COPIGMENTACION EN LA CALIDAD DE LA UVA Y EL VINOCV. TEMPRANILLO. INTERACCION ENTRE LAS TECNICAS DE MACERACION Y LA ADICION PRE- Y POST-FERMENTATIVA DE COPIGMENTOS/; http://dx.doi.orgTest/ 10.1111/ajgw.12203; urn:issn:1322-7130; http://hdl.handle.net/10251/87343Test; urn:eissn:1755-0238 |
| DOI: | 10.1111/ajgw.12203 |
| الإتاحة: | https://doi.org/10.1111/ajgw.12203Test http://hdl.handle.net/10251/87343Test |
| حقوق: | http://rightsstatements.org/vocab/InC/1.0Test/ ; info:eu-repo/semantics/openAccess |
| رقم الانضمام: | edsbas.6C17FC1A |
| قاعدة البيانات: | BASE |
| تدمد: | 13227130 17550238 |
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| DOI: | 10.1111/ajgw.12203 |