Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/65430
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Aromatic compounds in wines produced during fermentation: Effect of three red cultivars |
Autor: | Vilanova de la Torre, María del Mar CSIC ORCID ; Cortés, Sandra; Santiago Blanco, José Luis CSIC ORCID ; Martínez Rodríguez, María del Carmen CSIC ORCID; Fernández, Esperanza | Palabras clave: | Caiño longo Caíño tinto Caiño bravo Wine aroma Gas Chromatography Principal Components Analysis |
Fecha de publicación: | 2007 | Editor: | Taylor & Francis | Citación: | International Journal of Food Properties 10: 867- 875 (2007) | Resumen: | The aromatic compounds produced during the fermentation of the red grape cultivars Caio Tinto, Caio Longo, and Caio Bravo were analysed by gas chromatography (FID) on the wines of 2002 and 2003 vintages. In both years, significant differences (p 0.001) were observed between the wines with respect to the concentrations of aromatic compounds. Caio Longo wines had the highest concentrations of acetates and esters. The concentrations of ethyl ester and acetates in Cao Bravo wines were comparatively very low. Principal components analysis confirmed these results: the wines made from the different cultivars and the vintages were clearly different. | URI: | http://hdl.handle.net/10261/65430 | DOI: | 10.1080/10942910601161615 | Identificadores: | doi: 10.1080/10942910601161615 issn: 1094-2912 e-issn: 1532-2386 |
Aparece en las colecciones: | (MBG) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
accesoRestringido.pdf | 15,38 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
20
checked on 15-mar-2024
WEB OF SCIENCETM
Citations
18
checked on 28-feb-2024
Page view(s)
350
checked on 19-mar-2024
Download(s)
120
checked on 19-mar-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.