Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/9418

TitleVolatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)
Author(s)Vilanova, Mar
Genisheva, Zlatina Asenova
Bescansa, Lorenzo
Masa, Antón
Oliveira, J. M.
KeywordsAgudelo
Blanco lexítimo
GC-FID
Serradelo
Vitis vinifera
volatile compounds
Issue date2009
PublisherInstitute of Brewing & Distilling
JournalJournal of the Institute of Brewing
Citation"Journal of the Institute of Brewing". ISSN 0046-9750. 115:1 (2009) 35-40.
Abstract(s)Wine aroma is formed by volatile compounds of different chemical natures and origins. Betanzos is the most northern viticole geographic area from Galicia (NW Spain). The aromatic profiles of wines produced from two white varieties (Blanco lexítimo and Agudelo) and one red variety (Serradelo) from Betanzos, harvested in 2006 and 2007, have been established by gas chromatography (GC/FID). A total of 35 varietal and fermentative aroma compounds were identified and quantified in free volatile form, which include terpenols, C13-norisoprenoids, alcohols, esters, volatile fatty acids and volatile phenols. To ascertain the compounds with major impact odours, the Odour Activity Value (OAV) was calculated. Twelve compounds showed concentrations above their perception threshold (OAV>1). The results obtained suggest that ethyl octanoate (apple), isoamyl acetate (banana), ethyl hexanoate (fruity) and β-damascenone (floral) were the most powerful odorants for the white wines Blanco lexítimo and Agudelo from Betanzos. Ethyl octanoate and β-damascenone (fruity and floral aroma respectively) were the most odorant for the red wine Serradelo.
TypeArticle
URIhttp://hdl.handle.net/1822/9418
DOI10.1002/j.2050-0416.2009.tb00342.x
ISSN0046-9750
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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