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...

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Autores: Osorio Alises, Maria, Sánchez Palomo Lorenzo, Eva, González Viñas, Miguel Ángel
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
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spelling Influence of Different Alcohol Reduction Technologies on the Volatile Composition of La Mancha Tempranillo Rosé WinesOsorio Alises, MariaSánchez Palomo Lorenzo, EvaGonzález Viñas, Miguel ÁngelDealcoholized winePartially fermented winesVolatile compoundsThe 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-MSMDPI202420242023info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://www.scopus.com/inward/record.url?eid=2-s2.0-85172790806&partnerID=MN8TOARShttps://hdl.handle.net/10578/39875reponame:RUIdeRA. Repositorio Institucional de la UCLMinstname:Universidad de Castilla-La ManchaInglésinfo:eu-repo/semantics/openAccessoai:ruidera.uclm.es:10578/398752026-05-27T07:36:41Z
dc.title.none.fl_str_mv Influence of Different Alcohol Reduction Technologies on the Volatile Composition of La Mancha Tempranillo Rosé Wines
title Influence of Different Alcohol Reduction Technologies on the Volatile Composition of La Mancha Tempranillo Rosé Wines
spellingShingle Influence of Different Alcohol Reduction Technologies on the Volatile Composition of La Mancha Tempranillo Rosé Wines
Osorio Alises, Maria
Dealcoholized wine
Partially fermented wines
Volatile compounds
title_short Influence of Different Alcohol Reduction Technologies on the Volatile Composition of La Mancha Tempranillo Rosé Wines
title_full Influence of Different Alcohol Reduction Technologies on the Volatile Composition of La Mancha Tempranillo Rosé Wines
title_fullStr Influence of Different Alcohol Reduction Technologies on the Volatile Composition of La Mancha Tempranillo Rosé Wines
title_full_unstemmed Influence of Different Alcohol Reduction Technologies on the Volatile Composition of La Mancha Tempranillo Rosé Wines
title_sort Influence of Different Alcohol Reduction Technologies on the Volatile Composition of La Mancha Tempranillo Rosé Wines
dc.creator.none.fl_str_mv Osorio Alises, Maria
Sánchez Palomo Lorenzo, Eva
González Viñas, Miguel Ángel
author Osorio Alises, Maria
author_facet Osorio Alises, Maria
Sánchez Palomo Lorenzo, Eva
González Viñas, Miguel Ángel
author_role author
author2 Sánchez Palomo Lorenzo, Eva
González Viñas, Miguel Ángel
author2_role author
author
dc.subject.none.fl_str_mv Dealcoholized wine
Partially fermented wines
Volatile compounds
topic Dealcoholized wine
Partially fermented wines
Volatile compounds
description 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
publishDate 2023
dc.date.none.fl_str_mv 2023
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://www.scopus.com/inward/record.url?eid=2-s2.0-85172790806&partnerID=MN8TOARS
https://hdl.handle.net/10578/39875
url http://www.scopus.com/inward/record.url?eid=2-s2.0-85172790806&partnerID=MN8TOARS
https://hdl.handle.net/10578/39875
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:RUIdeRA. Repositorio Institucional de la UCLM
instname:Universidad de Castilla-La Mancha
instname_str Universidad de Castilla-La Mancha
reponame_str RUIdeRA. Repositorio Institucional de la UCLM
collection RUIdeRA. Repositorio Institucional de la UCLM
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.81155

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