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Título

Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-Cane, and Parral training systems on the volatile composition of Albariño wines

AutorVilanova de la Torre, María del Mar ; Genisheva, Zlatina; Tubio, Miguel; Álvarez, Katia; Lissarrague, Jose Ramón; Oliveira, J. M.
Palabras claveWine quality
Aroma
Training systems
Albariño
Fecha de publicación8-sep-2017
EditorMultidisciplinary Digital Publishing Institute
CitaciónMolecules 22 (9): 1500 (2017)
ResumenViticultural practices influence both grape and wine quality. The influence of training systems on volatile composition was investigated for Albariño wine from Rías Baixas AOC in Northwest Spain. The odoriferous contribution of the compounds to the wine aroma was also studied. Volatile compounds belonging to ten groups (alcohols, C6-compounds, ethyl esters, acetates, terpenols, C13-norisoprenoids, volatile phenols, volatile fatty acids, lactones and carbonyl compounds) were determined in Albariño wines from different training systems, Vertical Shoot-Positioned (VSP), Scott-Henry (SH), Geneva Double-Curtain (GDC), Arch-Cane (AC), and Parral (P) during 2010 and 2011 vintages. Wines from GDC showed the highest total volatile composition with the highest concentrations of alcohols, ethyl esters, fatty acids, and lactones families. However, the highest levels of terpenes and C13-norisoprenoids were quantified in the SH system. A fruitier aroma was observed in Albariño wines from GDC when odor activity values were calculated.
Descripción13 páginas, 2 figuras y 6 tablas.
Versión del editorhttp://dx.doi.org/10.3390/molecules22091500
URIhttp://hdl.handle.net/10261/169506
DOI10.3390/molecules22091500
E-ISSN1420-3049
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