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Título

Determination of free and bound terpene compounds in Albariño wine

Autor Vilanova de la Torre, María del Mar; Sieiro, Carmen
Directorhttp://dx.doi.org/10.1016/j.jfca.2005.10.002
Palabras clave Aromatic compounds
Albariño
Wine
Aroma series
Terpene
OAV
Fecha de publicación 2006
EditorElsevier
Citación Journal of Food Composition and Analysis 19 (6-7): 694- 697 (2006)
ResumenAroma compounds were analyzed in Albariño wines of 1999 vintage produced from musts collected at three different vineyards in Val do Salnés (Denomination of Origin Rías Baixas-Spain). Free and bound terpenes were quantified by GC with FID. The wines studied contained a higher concentration of terpenes in free form than in bound form. However, significant differences were found only for linalool in free form and terpineol in bound form among the wines. To determine the contribution of aroma series in Albariño wines, the odour activity value (OAV) was calculated for each wine, and balsamic and floral series presented the greatest contribution. Significant differences were found for all aroma series of compounds (balsamic, floral, fruity, rose-like and sweet) among the Albariño wines analyzed. © 2005 Elsevier Inc. All rights reserved.
URI http://hdl.handle.net/10261/112588
DOI10.1016/j.jfca.2005.10.002
Identificadoresdoi: 10.1016/j.jfca.2005.10.002
issn: 0889-1575
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