Please use this identifier to cite or link to this item:

TitleEffect of vertical shoot-positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the volatile composition of Albariño Wines
Author(s)Vilanova, Mar
Genisheva, Zlatina
Tubio, Miguel
Álvarez, Katia
Lissarrague, Jose Ramón
Oliveira, J. M.
Keywordswine quality
training systems
Issue date8-Sep-2017
PublisherMDPI Publishing
CitationVilanova, Mar; Genisheva, Zlatina; Tubio, Miguel; Álvarez, Katia; Lissarrague, Jose Ramón; Oliveira, José Maria, Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the Volatile Composition of Albariño Wines. Molecules, 22(9), 1500, 2017
Abstract(s)Viticultural practices influence both grape and wine quality. The influence of training systems on volatile composition was investigated for Albariño wine from Rías Baixas AOC in Northwest Spain. The odoriferous contribution of the compounds to the wine aroma was also studied. Volatile compounds belonging to ten groups (alcohols, C6-compounds, ethyl esters, acetates, terpenols, C13-norisoprenoids, volatile phenols, volatile fatty acids, lactones and carbonyl compounds) were determined in Albariño wines from different training systems, Vertical Shoot-Positioned (VSP), Scott-Henry (SH), Geneva Double-Curtain (GDC), Arch-Cane (AC), and Parral (P) during 2010 and 2011 vintages. Wines from GDC showed the highest total volatile composition with the highest concentrations of alcohols, ethyl esters, fatty acids, and lactones families. However, the highest levels of terpenes and C13-norisoprenoids were quantified in the SH system. A fruitier aroma was observed in Albariño wines from GDC when odor activity values were calculated.
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Files in This Item:
File Description SizeFormat 
document_46960_1.pdf716,05 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID