Data/hora: 19/06/2024 16:11:35

Biblioteca(s): 	Embrapa Uva e Vinho.	
Data corrente: 	26/12/2019	
Data da última atualização: 	26/12/2019	
Autoria: 	NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CORREA, L. C.; WELKE, J. E.; ZINI, A. C.	
Afiliação: 	Karine P.Nicolli, Instituto de Química, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre-RS, BraziL; ALINE TELLES BIASOTO MARQUES, CPATSA; CELITO CRIVELLARO GUERRA, CNPUV; HENRIQUE PESSOA DOS SANTOS, CNPUV; Luiz C. Correa, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul; Juliane E. Welke, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul; Ana Claudia Zini, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul.	
Título: 	Effects of Soil andVineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha.	
Ano de publicação: 	2019	
Fonte/Imprenta: 	Journal of the Brazilian Chemical Society, v. 00, n. 00, p. 1-15, 2019.	
DOI: 	http://dx.doi.org/10.21577/0103-5053.20190276	
Idioma: 	Inglês	
Conteúdo: 	The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvignon wines. Sensory attributes were correlated to the concentration of volatiles and also to favorable climate/solar exposition, less clayey/lower organic matter soil, and lower vegetative growth of one out of five vineyards, C1. Among 30 coelutions in GC-MS, 12 involved some of the odoriferous volatiles and GC × GC-MS was required to elucidate their identities. Higher concentrations of ethyl propanoate and diacetyl (related with red fruits/aromatic intensity) and of acetoin (aroma of dry fruits, but coeluted with octanal in first dimension (1D), which presents green odor) were found in C1 wine. It was also correlated with positive appearance attributes, gustatory persistence, body, smell and taste harmony, as well as with higher concentrations of phenolic acids, anthocyanins, flavonols, stilbenes, and flavanols. Keywords: canopy management, volatile and phenolic compounds, sensorial characteristics, two-dimensional gas chromatography with mass spectrometric detection, olfactometry, liquid chromatography	
Palavras-Chave: 	Canopy management; Sensorial characteristics; Two-dimensional gas chromatography with mass spectrometric detection; Volatile and phenolic compounds.	
Thesaurus Nal: 	Liquid chromatography; Olfactometry.	
Categoria do assunto: 	--	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/207807/1/2019-Nicolli-etal-Effects-of-Soil-and-Vineyard-Characteristics-on-Volatile-Phenolic-Composition.pdf	
Registro original: 	Embrapa Uva e Vinho (CNPUV)	
Exemplares: 	CNPUV - (18379-1) - UPC - AP - DD -  -  -  - DIS