Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1122207
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorNICOLLI, K. P.
dc.contributor.authorBIASOTO, A. C. T.
dc.contributor.authorGUERRA, C. C.
dc.contributor.authorSANTOS, H. P. dos
dc.contributor.authorCORREA, L. C.
dc.contributor.authorWELKE, J. E.
dc.contributor.authorZINI, C. A.
dc.date.accessioned2020-05-12T04:40:57Z-
dc.date.available2020-05-12T04:40:57Z-
dc.date.created2020-05-11
dc.date.issued2020
dc.identifier.citationJournal Brazilian Chemical Society, v. 31, n. 6, p. 1110-1124, 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1122207-
dc.descriptionThe 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 ectrometry (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.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectPerfil sensorial de vinhos
dc.subjectCabernet Sauvignon
dc.subjectCompostos voláteis
dc.subjectOlfatometria
dc.subjectLíquido cromatografia
dc.titleEffects of soil and vineyard characteristics on volatile, phenolic composition and sensory profile of cabernet sauvignon wines of Campanha Gaúcha.
dc.typeArtigo de periódico
dc.subject.thesagroUva
dc.subject.thesagroVinho
dc.subject.thesagroComposto Fenólico
dc.subject.nalthesaurusWine grapes
dc.subject.nalthesaurusGrapes
riaa.ainfo.id1122207
riaa.ainfo.lastupdate2020-11-24 -02:00:00
dc.identifier.doihttp://dx.doi.org/10.21577/0103-5053.20190276
dc.contributor.institutionKarine P. Nicolli, Instituto de Química, Universidade Federal do Rio Grande do Sul; ALINE TELLES BIASOTO MARQUES, CPATSA; CELITO CRIVELLARO GUERRA, CNPUV; HENRIQUE PESSOA DOS SANTOS, CNPUV; LUIZ CLAUDIO CORREA, CPATSA; Juliane E. Welke, Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul; Cláudia A. Zini, Instituto de Química, Universidade Federal do Rio Grande do Sul.
Aparece nas coleções:Artigo em periódico indexado (CPATSA)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
Effects-of-Soil-and-Vineyard-Characteristics-2020.pdf428,06 kBAdobe PDFThumbnail
Visualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace