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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 |
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. |
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. |
Ano de publicação: | 2018 |
Referência: | Food Chemistry, v. 243, p. 103-117, 2018. [online] |
Conteúdo: | For the first time, the influence 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 M 1) 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. |
NAL Thesaurus: | canopy volatile compounds |
Palavras-chave: | HS-SPME-GC ×GC/TOFMS GC-O QDA Vine management Wine aroma |
Tipo do material: | Artigo de periódico |
Acesso: | openAccess |
Aparece nas coleções: | Artigo em periódico indexado (CNPUV) |
Arquivos associados a este item:
Arquivo | Descrição | Tamanho | Formato | |
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FoodChemistry2432018103117Nicolli.pdf | 901,64 kB | Adobe PDF | Visualizar/Abrir |