English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/145628
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:

Title

Grape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines

AuthorsPérez-Magariño, S.; Ortega-Heras, M.; Bueno-Herrera, Marta; Martínez Lapuente, Leticia ; Guadalupe, Zenaida ; Ayestarán, Belén
KeywordsSparkling wines
Volatile compounds
Foamability
Aging time
Grape variety
Issue DateApr-2015
PublisherElsevier
CitationLWT - Food Science and Tecnology 61(1): 47-55 (2015)
AbstractThe aim of this work was focused on the study of the influence of grape variety and aging time in contact with lees and without lees, on volatile composition and foamability of white and rosé sparkling wines. Seven different grape varieties were used and the sparkling wines were studied until 30 months of aging on lees and after 12 months of aging in bottle after disgorging. Sparkling wines from Albarín, Verdejo, Godello and Prieto Picudo grape varieties were the richest in most of the volatile compounds analyzed, especially those that contribute to the fruity aroma of wines, and maintained their varietal characteristics even after long aging time (30 months). Verdejo and Prieto Picudo sparkling wines presented the best foam characteristics, followed by Albarín and Godello wines. Considering all the results, Albarín, Verdejo, Godello and Prieto Picudo were the most interesting grape varieties to elaborate sparkling wines, following the traditional or “champenoise” method.
Publisher version (URL)http://doi.org/10.1016/j.lwt.2014.11.011
URIhttp://hdl.handle.net/10261/145628
DOIhttp://dx.doi.org/10.1016/j.lwt.2014.11.011
Identifiersissn: 0023-6438
Appears in Collections:(ICVV) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.