Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
Abstract: The sensory profile of 23 monovarietal Malbec wines were evaluated and related to the headspace composition of aroma at two alcohol levels (10.0–12.0 to 14.5–17.2% v/v). Twelve attributes were selected by quantitative descriptive analysis. At P < 0.01, two attributes showed lower aromatic intensity when alcohol level increased, and at P < 0.05, three attributes showed lower intensity; only one attribute showed higher intensity (P < 0.05). Seventeen aroma compounds were identified using solid-phase microextraction gas chromatography. Only one identified aroma compound showed lower contribution when alcohol level increased (P < 0.01); another aroma was added at P < 0.05. Only one aroma showed higher contribution (P < 0.05). Ethanol influenced the relative contribution of aroma compounds in different way – some declined while others increased. The sensorial aroma perception was also changed; when ethanol was at 14.5–17.2%, the odor was described as herbaceous instead of fruity, as was perceived at low ethanol levels.
Main Authors: | Goldner, María Cristina, Zamora, María Clara, Di Leo Lira, Paola, Gianninoto, Hernando, Bandoni, Arnaldo |
---|---|
Format: | Artículo biblioteca |
Language: | eng |
Published: |
Wiley
2009
|
Subjects: | VINO TINTO, ETANOL, |
Online Access: | https://repositorio.uca.edu.ar/handle/123456789/15093 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts
by: Maturano, Yolanda Paola, et al.
Published: (2018-08-14) -
Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines
by: Casassa, Luis Federico, et al.
Published: (2013-02) -
Influence of fruit maturity, maceration length, and Ethanol amount on chemical and sensory properties of Merlot wines
by: Casassa, Luis Federico, et al.
Published: (2013-12) -
Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
by: Mestre Furlani, Maria Victoria, et al.
Published: (2019-07) -
Effect of polyphenol concentrations on astringency perception and its correlation with gelatin index of red wine
by: Goldner, María Cristina, et al.
Published: (2010)