Influence of Different Alcohol Reduction Technologies on the Volatile Composition of La Mancha Tempranillo Rosé Wines
The objective of the current research was to study the effect of different alcohol reductiontechnologies on the chemical aromatic composition of La Mancha Tempranillo rosé wines. Volatilecompounds were analysed using Gas Chromatography coupled to Mass Spectrometry (GC-MS), withprevious isolation by...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Universidad de Castilla-La Mancha |
| Repositorio: | RUIdeRA. Repositorio Institucional de la UCLM |
| OAI Identifier: | oai:ruidera.uclm.es:10578/39875 |
| Acceso en línea: | http://www.scopus.com/inward/record.url?eid=2-s2.0-85172790806&partnerID=MN8TOARS https://hdl.handle.net/10578/39875 |
| Access Level: | acceso abierto |
| Palabra clave: | Dealcoholized wine Partially fermented wines Volatile compounds |
| Sumario: | The objective of the current research was to study the effect of different alcohol reductiontechnologies on the chemical aromatic composition of La Mancha Tempranillo rosé wines. Volatilecompounds were analysed using Gas Chromatography coupled to Mass Spectrometry (GC-MS), withprevious isolation by solid phase extraction (SPE). C6 compounds were the only group of varietalcompounds that was modified when the total dealcoholizing process was used. According to theirodor descriptor, the volatile compounds were grouped into six odorant series. The total intensityof each aromatic series was calculated by adding the OAVs of the compounds appointed to thisseries. All wines showed the same sequence, only modified the intensity of the principal aromaticseries, mainly in total dealcoholized wines. These studied wines maintain the aromatic typicalityindependently from ethanol concentration, which highlights the viability of these techniques as analternative to the traditional winemaking process, which will allow diversifying wines actual market.Keywords: dealcoholized wine; partially fermented wines; volatile compounds; GC-MS |
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