Sensory, olfactometry and comprehensive two-dimension algas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma
For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC×GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O.GC×GC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m),attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely,wines elaborated with grapes from a vine with a lower bud load (20 per plant; sample M 1) stood out among the other procedures, rendering the most promising wine aroma.GC×GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O.
Main Authors: | , , , , , , |
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Other Authors: | |
Format: | Artigo de periódico biblioteca |
Language: | English eng |
Published: |
2017-10-06
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Subjects: | HS-SPME-GC ×GC/TOFMS, GC-O, QDA, Vine management, Wine aroma, canopy, volatile compounds, |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1076841 |
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