Título:	Sensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma.
Autor:	NICOLLI, K. P. BIASOTO, A. C. T. SOUZA-SILVA, E. A. GUERRA, C. C. SANTOS, H. P. dos WELKE, J. E. ZINI, C. A.
Afiliación:	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.
Año:	2018
Referencia:	Food Chemistry, v. 243, p. 103-117, 2018. [online]
Descripción:	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
Palabras clave:	HS-SPME-GC ×GC/TOFMS GC-O QDA Vine management Wine aroma
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CNPUV)