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dc.contributor.authorZamuz Castro, Sol Ángel-
dc.contributor.authorVilanova de la Torre, María del Mar-
dc.identifier.citationFlavour and Fragrance Journal 21 (5): 743-748 (2006)en_US
dc.identifier.isbn0882-5734 (Print)-
dc.identifier.issn1099-1026 (Online)-
dc.description.abstractWhite wines experimentally produced from the white grape variety Albariño from three different areas from Rias Baixas AOC, north-western Spain, have been analysed in this study. The contents of terpenes, C13-norisoprenoids, alcohols, acetates and ethyl esters were determined by GC-MS. The Albariño wines from O Rosal are characterized by a high content of higher alcohols, while wines from Val do Salnés show the highest concentrations of free terpenes, acetates and ethyl esters; and wines of Condado do Tea show the highest concentrations of C13-norisoprenids, principally due to the -ionone. Two principal components accounting for 90.7% of the total variance were calculated by means of a principal components analysis (PCA), and the graphical representation of these two components allows grouping the wines according their respective origins. Volatile compounds with fruity and floral odours showed the highest odour activity values, contributing in a great measure to the aroma of Albariño wines.en_US
dc.description.sponsorshipThis work was financially supported by a grant from the Diputación Provincial de Pontevedra, Galicia, Spain.en_US
dc.format.extent272896 bytes-
dc.publisherJohn Wiley & Sonsen_US
dc.subjectAlbariño wineen_US
dc.subjectGeographic areaen_US
dc.subjectVolatile compositionen_US
dc.titleVolatile compounds after spontaneous fermentation of musts from Vitis vinifera cv. Albariño grapes cultivated in different origins from Rías Baixas AOC, Spainen_US
dc.description.peerreviewedPeer revieweden_US
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