Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma
For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC xGC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC xGC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m), attachment of...
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2018 |
| País: | Brasil |
| Institución: | Universidade Federal de São Paulo (UNIFESP) |
| Repositorio: | Repositório Institucional da UNIFESP |
| Idioma: | inglés |
| OAI Identifier: | oai:repositorio.unifesp.br:11600/55819 |
| Acceso en línea: | http://dx.doi.org/10.1016/j.foodchem.2017.09.078 https://repositorio.unifesp.br/handle/11600/55819 |
| Access Level: | acceso abierto |
| Palabra clave: | Canopy Volatile compounds HS-SPME-GC x GC/TOFMS GC-O QDA Wine aroma Vine management |
| Sumario: | For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC xGC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC xGC/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 |
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