English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/65430
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
Exportar a otros formatos:


Aromatic compounds in wines produced during fermentation: Effect of three red cultivars

AuthorsVilanova de la Torre, María del Mar ; Cortés, Sandra; Santiago Blanco, José Luis ; Martínez Rodríguez, María del Carmen ; Fernández, Esperanza
KeywordsCaíño Longo
Caíño Tinto
Caíño Bravo
Wine aroma
Gas Chromatography
Principal Components Analysis
Issue Date2007
PublisherTaylor & Francis
CitationInternational Journal of Food Properties 10: 867- 875 (2007)
AbstractThe aromatic compounds produced during the fermentation of the red grape cultivars Caio Tinto, Caio Longo, and Caio Bravo were analysed by gas chromatography (FID) on the wines of 2002 and 2003 vintages. In both years, significant differences (p 0.001) were observed between the wines with respect to the concentrations of aromatic compounds. Caio Longo wines had the highest concentrations of acetates and esters. The concentrations of ethyl ester and acetates in Cao Bravo wines were comparatively very low. Principal components analysis confirmed these results: the wines made from the different cultivars and the vintages were clearly different.
Identifiersdoi: 10.1080/10942910601161615
issn: 1094-2912
e-issn: 1532-2386
Appears in Collections:(MBG) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

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