Determination of free and bound terpene compounds in Albariño wine

Aroma compounds were analyzed in Albariño wines of 1999 vintage produced from musts collected at three different vineyards in Val do Salnés (Denomination of Origin Rías Baixas-Spain). Free and bound terpenes were quantified by GC with FID. The wines studied contained a higher concentration of terpen...

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Detalles Bibliográficos
Autores: Vilanova de la Torre, María del Mar, Sieiro, Carmen
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2006
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/112588
Acceso en línea:http://hdl.handle.net/10261/112588
Access Level:acceso abierto
Palabra clave:Aromatic compounds
Albariño
Wine
Aroma series
Terpene
OAV
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spelling Determination of free and bound terpene compounds in Albariño wineVilanova de la Torre, María del MarSieiro, CarmenAromatic compoundsAlbariñoWineAroma seriesTerpeneOAVAroma compounds were analyzed in Albariño wines of 1999 vintage produced from musts collected at three different vineyards in Val do Salnés (Denomination of Origin Rías Baixas-Spain). Free and bound terpenes were quantified by GC with FID. The wines studied contained a higher concentration of terpenes in free form than in bound form. However, significant differences were found only for linalool in free form and terpineol in bound form among the wines. To determine the contribution of aroma series in Albariño wines, the odour activity value (OAV) was calculated for each wine, and balsamic and floral series presented the greatest contribution. Significant differences were found for all aroma series of compounds (balsamic, floral, fruity, rose-like and sweet) among the Albariño wines analyzed. © 2005 Elsevier Inc. All rights reserved.Peer ReviewedElsevierhttp://dx.doi.org/10.1016/j.jfca.2005.10.0022015201520062015info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10261/112588reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglésinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1125882026-05-22T06:33:51Z
dc.title.none.fl_str_mv Determination of free and bound terpene compounds in Albariño wine
title Determination of free and bound terpene compounds in Albariño wine
spellingShingle Determination of free and bound terpene compounds in Albariño wine
Vilanova de la Torre, María del Mar
Aromatic compounds
Albariño
Wine
Aroma series
Terpene
OAV
title_short Determination of free and bound terpene compounds in Albariño wine
title_full Determination of free and bound terpene compounds in Albariño wine
title_fullStr Determination of free and bound terpene compounds in Albariño wine
title_full_unstemmed Determination of free and bound terpene compounds in Albariño wine
title_sort Determination of free and bound terpene compounds in Albariño wine
dc.creator.none.fl_str_mv Vilanova de la Torre, María del Mar
Sieiro, Carmen
author Vilanova de la Torre, María del Mar
author_facet Vilanova de la Torre, María del Mar
Sieiro, Carmen
author_role author
author2 Sieiro, Carmen
author2_role author
dc.contributor.none.fl_str_mv http://dx.doi.org/10.1016/j.jfca.2005.10.002
dc.subject.none.fl_str_mv Aromatic compounds
Albariño
Wine
Aroma series
Terpene
OAV
topic Aromatic compounds
Albariño
Wine
Aroma series
Terpene
OAV
description Aroma compounds were analyzed in Albariño wines of 1999 vintage produced from musts collected at three different vineyards in Val do Salnés (Denomination of Origin Rías Baixas-Spain). Free and bound terpenes were quantified by GC with FID. The wines studied contained a higher concentration of terpenes in free form than in bound form. However, significant differences were found only for linalool in free form and terpineol in bound form among the wines. To determine the contribution of aroma series in Albariño wines, the odour activity value (OAV) was calculated for each wine, and balsamic and floral series presented the greatest contribution. Significant differences were found for all aroma series of compounds (balsamic, floral, fruity, rose-like and sweet) among the Albariño wines analyzed. © 2005 Elsevier Inc. All rights reserved.
publishDate 2006
dc.date.none.fl_str_mv 2006
2015
2015
2015
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/112588
url http://hdl.handle.net/10261/112588
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
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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