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dc.contributor.authorPérez-Magariño, S.-
dc.contributor.authorOrtega-Heras, M.-
dc.contributor.authorBueno-Herrera, Marta-
dc.contributor.authorMartínez Lapuente, Leticia-
dc.contributor.authorGuadalupe, Zenaida-
dc.contributor.authorAyestarán, Belén-
dc.date.accessioned2017-02-23T08:53:28Z-
dc.date.available2017-02-23T08:53:28Z-
dc.date.issued2015-04-
dc.identifierissn: 0023-6438-
dc.identifier.citationLWT - Food Science and Tecnology 61(1): 47-55 (2015)-
dc.identifier.urihttp://hdl.handle.net/10261/145628-
dc.description.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.-
dc.description.sponsorshipThe authors would like to thank the Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria for the funding provided for this study through the project RTA2009-029-C02 (with FEDER funds). L. Martínez also thanks to La Rioja Government for the financing of her pre-doctoral fellowship.-
dc.publisherElsevier-
dc.rightsclosedAccess-
dc.subjectSparkling wines-
dc.subjectVolatile compounds-
dc.subjectFoamability-
dc.subjectAging time-
dc.subjectGrape variety-
dc.titleGrape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines-
dc.typeartículo-
dc.identifier.doihttp://dx.doi.org/10.1016/j.lwt.2014.11.011-
dc.relation.publisherversionhttp://doi.org/10.1016/j.lwt.2014.11.011-
dc.date.updated2017-02-23T08:53:28Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.contributor.funderInstituto Nacional de Investigación y Tecnología Agraria y Alimentaria (España)-
dc.contributor.funderGobierno de La Rioja-
dc.contributor.funderEuropean Commission-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/100007652es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
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