Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines
[EN] The impact of pre-fermentative cold soak, alone or in combination with dry ice addition, on colour, phenolic and volatile composition of Tempranillo wines at 12 months after bottling was studied. A control wine without cold soak was also evaluated. A sample set consisting of 66 wines was invest...
| Authors: | , , , , , , |
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| Format: | article |
| Publication Date: | 2016 |
| Country: | España |
| Institution: | Universitat Politècnica de València (UPV) |
| Repository: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Language: | English |
| OAI Identifier: | oai:riunet.upv.es:10251/99471 |
| Online Access: | https://riunet.upv.es/handle/10251/99471 |
| Access Level: | Open access |
| Keyword: | Tempranillo wine Phenolic compounds Volátil compounds Pre-fermentative maceration TECNOLOGIA DE ALIMENTOS |
| Summary: | [EN] The impact of pre-fermentative cold soak, alone or in combination with dry ice addition, on colour, phenolic and volatile composition of Tempranillo wines at 12 months after bottling was studied. A control wine without cold soak was also evaluated. A sample set consisting of 66 wines was investigated. The results from ANOVA and PCA analysis showed significant treatment-related differences for a number of chemical measurements, as well as overlapping effects. Orthogonal projections to latent structures discriminant analysis (OPLS-DA) of the data showed that the dry ice addition treatment had a major effect on the anthocyanin fraction and on the levels of ethyl decanoate, 2-phenylethyl acetate and decanoic acid. In comparison, the cold soak treatment only had a slight effect on the bisulphite bleaching anthocyanins and volatile composition. |
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