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Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/65430
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dc.contributor.authorVilanova de la Torre, María del Mar-
dc.contributor.authorCortés, Sandra-
dc.contributor.authorSantiago Blanco, José Luis-
dc.contributor.authorMartínez Rodríguez, María del Carmen-
dc.contributor.authorFernández, Esperanza-
dc.date.accessioned2013-01-30T08:22:57Z-
dc.date.available2013-01-30T08:22:57Z-
dc.date.issued2007-
dc.identifierdoi: 10.1080/10942910601161615-
dc.identifierissn: 1094-2912-
dc.identifiere-issn: 1532-2386-
dc.identifier.citationInternational Journal of Food Properties 10: 867- 875 (2007)-
dc.identifier.urihttp://hdl.handle.net/10261/65430-
dc.description.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.-
dc.description.sponsorshipThis work was supported by the Spanish Ministry of Science and Technology (VIN00-036-C6-3, HP2000-0032, RF02-004-C5–2), Diputación Provincial of Pontevedra and Xunta de Galicia (Spain).-
dc.language.isoeng-
dc.publisherTaylor & Francis-
dc.rightsclosedAccess-
dc.subjectCaiño longo-
dc.subjectCaíño tinto-
dc.subjectCaiño bravo-
dc.subjectWine aroma-
dc.subjectGas Chromatography-
dc.subjectPrincipal Components Analysis-
dc.titleAromatic compounds in wines produced during fermentation: Effect of three red cultivars-
dc.typeartículo-
dc.identifier.doi10.1080/10942910601161615-
dc.date.updated2013-01-30T08:22:57Z-
dc.description.versionPeer Reviewed-
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.grantfulltextnone-
item.openairetypeartículo-
item.fulltextNo Fulltext-
item.languageiso639-1en-
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