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Volatile and phenolic composition of a Chardonnay wine treated with antimicrobial plant extracts before malolactic fermentation

AutorRodríguez-Bencomo, Juan José ; García-Ruiz, Almudena ; Martín-Álvarez, Pedro J. ; Moreno-Arribas, M. Victoria ; Bartolomé, Begoña
Palabras claveAroma
Malolactic fermentation
Antimicrobial phenolic extracts
White wine
Fecha de publicación2014
EditorMacrothink Institute
CitaciónJournal of Agricultural Studies 2(2): 62-75 (2014)
ResumenPrevious studies have proven the potential of antimicrobial plant extracts to delay malolactic fermentation (MLF) in red wines. With the final end of extending their applicability in oenology, the aim of this study was to investigate whether the addition of antimicrobial extracts (from eucalyptus leaves and almond skins) to white wines (i.e., Chardonnay wine), as a way to control MLF, would affect wine organoleptic properties, in particular those related to their volatile and phenolic composition. Although addition of both extracts led to statistically significant changes (p<0.05) in the concentration of several volatile and phenolic compounds, only few of them showed contents higher than their sensory thresholds, meaning that the changes observed in their concentration could slightly affect the final wine aroma and astringency. However, use of the extracts in the elaboration of white wines needs to be assessed in future experiments at winery scale, including wine sensorial analysis.
DescripciónThis work is licensed under a Creative Commons Attribution 3.0 License.
Versión del editorhttp://dx.doi.org/10.5296/jas.v2i2.5980
Identificadoresdoi: 10.5296/jas.v2i2.5980
e-issn: 2166-0379
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