دورية أكاديمية
Effect of the contact with fermentation-lees or commercial-lees on the volatile composition of white wines.
| العنوان: | Effect of the contact with fermentation-lees or commercial-lees on the volatile composition of white wines. |
|---|---|
| المؤلفون: | Raquel Bautista1, Esperanza Fernández1, Elena Falqué1 |
| المصدر: | European Food Research & Technology. Feb2007, Vol. 224 Issue 4, p405-413. 9p. |
| مصطلحات موضوعية: | *INDUSTRIAL microbiology, *GRAPES, *VITICULTURE, *LEAVENING agents |
| مستخلص: | Abstract??Wine elaborated from different white Galician varieties (32% Albari?o grapes, 15% Treixadura grapes, 12% Loureira grapes, 8.2% Godello grapes and 32.8% Torront?s grapes) was divided in four lots. The wine was vinified traditionally and, after the alcoholic fermentation, the first lot was clarified, and the other three ones have stayed in contact with the natural lees and/or commercial lees. Aromatic composition, after 2 and 7 months, was evaluated by gas chromatographic and organoleptic analysis. Generally, all volatile compounds shown a significant increase after 2 months of contact with the lees, and also after 7 months. In the sensory analysis, the wine tasters rated the intensity of the seven aromatic descriptors (floral, fruity, grass, spice, wood, sulfurous and caramel) for each wine, and the long maturing time rebounds in a decrease of the floral and fruity aromas with respect to the model wine and in an increase in sulphurous character. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: | Academic Search Index |
Full Text Finder | ResultId |
1 |
|---|---|
| Header |
asx Academic Search Index 23726980 1203 6 Academic Journal academicJournal 1202.90222167969 |
| PLink |
https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=asx&AN=23726980&custid=s6537998&authtype=sso |
| FullText |
Array
(
[Availability] => 0
)
Array ( [0] => Array ( [Url] => https://resolver.ebscohost.com/openurl?custid=s6537998&groupid=main&authtype=ip,guest&sid=EBSCO:asx&genre=article&issn=14382377&ISBN=&volume=224&issue=4&date=20070211&spage=405&pages=405-413&title=European Food Research & Technology&atitle=Effect%20of%20the%20contact%20with%20fermentation-lees%20or%20commercial-lees%20on%20the%20volatile%20composition%20of%20white%20wines.&id=DOI:10.1007/s00217-006-0336-7 [Name] => Full Text Finder (s6537998api) [Category] => fullText [Text] => Full Text Finder [Icon] => https://imageserver.ebscohost.com/branding/images/FTF.gif [MouseOverText] => Full Text Finder ) ) |
| Items |
Array
(
[Name] => Title
[Label] => Title
[Group] => Ti
[Data] => Effect of the contact with fermentation-lees or commercial-lees on the volatile composition of white wines.
)
Array ( [Name] => Author [Label] => Authors [Group] => Au [Data] => <searchLink fieldCode="AR" term="%22Raquel+Bautista%22">Raquel Bautista</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Esperanza+Fernández%22">Esperanza Fernández</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Elena+Falqué%22">Elena Falqué</searchLink><relatesTo>1</relatesTo> ) Array ( [Name] => TitleSource [Label] => Source [Group] => Src [Data] => <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Feb2007, Vol. 224 Issue 4, p405-413. 9p. ) Array ( [Name] => Subject [Label] => Subject Terms [Group] => Su [Data] => *<searchLink fieldCode="DE" term="%22INDUSTRIAL+microbiology%22">INDUSTRIAL microbiology</searchLink><br />*<searchLink fieldCode="DE" term="%22GRAPES%22">GRAPES</searchLink><br />*<searchLink fieldCode="DE" term="%22VITICULTURE%22">VITICULTURE</searchLink><br />*<searchLink fieldCode="DE" term="%22LEAVENING+agents%22">LEAVENING agents</searchLink> ) Array ( [Name] => Abstract [Label] => Abstract [Group] => Ab [Data] => Abstract??Wine elaborated from different white Galician varieties (32% Albari?o grapes, 15% Treixadura grapes, 12% Loureira grapes, 8.2% Godello grapes and 32.8% Torront?s grapes) was divided in four lots. The wine was vinified traditionally and, after the alcoholic fermentation, the first lot was clarified, and the other three ones have stayed in contact with the natural lees and/or commercial lees. Aromatic composition, after 2 and 7 months, was evaluated by gas chromatographic and organoleptic analysis. Generally, all volatile compounds shown a significant increase after 2 months of contact with the lees, and also after 7 months. In the sensory analysis, the wine tasters rated the intensity of the seven aromatic descriptors (floral, fruity, grass, spice, wood, sulfurous and caramel) for each wine, and the long maturing time rebounds in a decrease of the floral and fruity aromas with respect to the model wine and in an increase in sulphurous character. [ABSTRACT FROM AUTHOR] ) |
| RecordInfo |
Array
(
[BibEntity] => Array
(
[Identifiers] => Array
(
[0] => Array
(
[Type] => doi
[Value] => 10.1007/s00217-006-0336-7
)
)
[Languages] => Array
(
[0] => Array
(
[Code] => eng
[Text] => English
)
)
[PhysicalDescription] => Array
(
[Pagination] => Array
(
[PageCount] => 9
[StartPage] => 405
)
)
[Subjects] => Array
(
[0] => Array
(
[SubjectFull] => INDUSTRIAL microbiology
[Type] => general
)
[1] => Array
(
[SubjectFull] => GRAPES
[Type] => general
)
[2] => Array
(
[SubjectFull] => VITICULTURE
[Type] => general
)
[3] => Array
(
[SubjectFull] => LEAVENING agents
[Type] => general
)
)
[Titles] => Array
(
[0] => Array
(
[TitleFull] => Effect of the contact with fermentation-lees or commercial-lees on the volatile composition of white wines.
[Type] => main
)
)
)
[BibRelationships] => Array
(
[HasContributorRelationships] => Array
(
[0] => Array
(
[PersonEntity] => Array
(
[Name] => Array
(
[NameFull] => Raquel Bautista
)
)
)
[1] => Array
(
[PersonEntity] => Array
(
[Name] => Array
(
[NameFull] => Esperanza Fernández
)
)
)
[2] => Array
(
[PersonEntity] => Array
(
[Name] => Array
(
[NameFull] => Elena Falqué
)
)
)
)
[IsPartOfRelationships] => Array
(
[0] => Array
(
[BibEntity] => Array
(
[Dates] => Array
(
[0] => Array
(
[D] => 11
[M] => 02
[Text] => Feb2007
[Type] => published
[Y] => 2007
)
)
[Identifiers] => Array
(
[0] => Array
(
[Type] => issn-print
[Value] => 14382377
)
)
[Numbering] => Array
(
[0] => Array
(
[Type] => volume
[Value] => 224
)
[1] => Array
(
[Type] => issue
[Value] => 4
)
)
[Titles] => Array
(
[0] => Array
(
[TitleFull] => European Food Research & Technology
[Type] => main
)
)
)
)
)
)
)
|
| IllustrationInfo |