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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
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Data corrente: |
06/10/2017 |
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Data da última atualização: |
23/05/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
NICOLLI, K. P.; BIASOTO, A. C. T.; SOUZA-SILVA, E. A.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J. E.; ZINI, C. A. |
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Afiliação: |
Karine P. Nicolli, Institute ofChemistry,UniversidadeFederaldoRioGrandedoSul(UFRGS),91501970PortoAlegre,RS,Brazil; ALINE TELLES BIASOTO MARQUES, CPATSA; Érica A. Souza-Silva, Chemistry Department,UniversidadeFederaldeSão Paulo(UNIFESP),09972-270Diadema,Brazil; CELITO CRIVELLARO GUERRA, CNPUV; HENRIQUE PESSOA DOS SANTOS, CNPUV; JulianeE.Welke, Institute ofFoodScienceandTechnology,UFRGS,91501970PortoAlegre,RS,Brazil; Cláudia A.Zini, Institute ofChemistry,UniversidadeFederaldoRioGrandedoSul(UFRGS),91501970PortoAlegre,RS,Brazil. |
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Título: |
Sensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Food Chemistry, v. 243, p. 103-117, 2018. [online] |
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Idioma: |
Inglês |
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Conteúdo: |
For the first time, the in fluence of different vine management was evaluated in relation to volatile profile and sensory perception through GC × GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC × GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m), attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M1) stood out among the other procedures, rendering the most promising wine aroma. GC × GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Among them, eight volatiles were important to differentiate M1 from other wines, and five out of those eight compounds could only be correctly identified and quantified after separation in second dimension. Higher levels of three volatiles may explain the relation of M1 wine with red and dry fruits. |
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Palavras-Chave: |
Chromatography analyses; GC-O; HS-SPME-GC × GC/TOFM; HS-SPME-GC ×GC/TOFMS; QDA; Vine management; Wine aroma. |
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Thesagro: |
Uva. |
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Thesaurus Nal: |
Canopy; Grapes; Volatile compounds. |
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Categoria do assunto: |
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F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/164739/1/Food-Chemistry-243-2018-103117-Nicolli.pdf
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Marc: |
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100 1 $aNICOLLI, K. P.
245 $aSensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma$h[electronic resource]
260 $c2018
520 $aFor the first time, the in fluence of different vine management was evaluated in relation to volatile profile and sensory perception through GC × GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC × GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m), attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M1) stood out among the other procedures, rendering the most promising wine aroma. GC × GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Among them, eight volatiles were important to differentiate M1 from other wines, and five out of those eight compounds could only be correctly identified and quantified after separation in second dimension. Higher levels of three volatiles may explain the relation of M1 wine with red and dry fruits.
650 $aCanopy
650 $aGrapes
650 $aVolatile compounds
650 $aUva
653 $aChromatography analyses
653 $aGC-O
653 $aHS-SPME-GC × GC/TOFM
653 $aHS-SPME-GC ×GC/TOFMS
653 $aQDA
653 $aVine management
653 $aWine aroma
700 1 $aBIASOTO, A. C. T.
700 1 $aSOUZA-SILVA, E. A.
700 1 $aGUERRA, C. C.
700 1 $aSANTOS, H. P. dos
700 1 $aWELKE, J. E.
700 1 $aZINI, C. A.
773 $tFood Chemistry$gv. 243, p. 103-117, 2018. [online]
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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| 1. |  | NICOLLI, K. P.; BIASOTO, A. C. T.; SOUZA-SILVA, E. A.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J. E.; ZINI, C. A. Sensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma Food Chemistry, v. 243, p. 103-117, 2018. [online]| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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