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      'Fortified' wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.).

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          Abstract

          The impact of postharvest dehydration on the volatile composition of Malvasia moscata grapes and fortified wines produced from them was assessed. The ripeness effect of fresh grapes on volatile compounds of dehydrated grapes was evaluated for the first time in this study. Fresh grape berries were densimetrically sorted, and more represented density classes were selected. Dehydration of riper berries (20.5 °Brix) led to volatile profiles richer in terpenes, particularly linalool and geraniol. The effect of dehydration rate on the volatile composition of dehydrated grapes and fortified wines was also evaluated. Fast dehydration grapes were richer in total free terpenes, and the resulting wines contained greater amounts of volatile compounds. The predominant compounds were free esters, but linalool, rose oxide, citronellol and geraniol can also contribute to wine aroma, particularly for fast dehydration. β-Damascenone can be an active odorant, although its contribution was greater in wines made from slow dehydrated grapes.

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          Author and article information

          Journal
          Food Chem
          Food chemistry
          Elsevier BV
          0308-8146
          0308-8146
          Mar 15 2017
          : 219
          Affiliations
          [1 ] University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania; Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.
          [2 ] Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.
          [3 ] Università Cattolica del Sacro Cuore, Istituto di Enologia e Ingegneria Agro-Alimentare, Via Emilia Parmense 84, 29122 Piacenza, Italy.
          [4 ] Consiglio Nazionale delle Ricerche, Istituto per la Protezione Sostenibile delle Piante, Unità Grugliasco, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy.
          [5 ] University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
          [6 ] Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy; Consiglio Nazionale delle Ricerche, Istituto per la Protezione Sostenibile delle Piante, Unità Grugliasco, Largo Paolo Braccini 2, 10095 Grugliasco, TO, Italy. Electronic address: luca.rolle@unito.it.
          Article
          S0308-8146(16)31537-0
          10.1016/j.foodchem.2016.09.142
          27765237
          79fc1740-668a-467d-8c04-f42e452cdf79
          History

          Berry density,Fortified wines,Postharvest dehydration,Terpenes,Volatile compounds,Wine grapes

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