Location effects on the aromatic composition of monovarietal cv. Carignan wines

Úbeda C.; del Barrio-Galán R.; Peña-Neira Á.; Medel-Marabolí M.; Durán-Guerrero E.

dc.contributor.author	Úbeda C.
dc.contributor.author	del Barrio-Galán R.
dc.contributor.author	Peña-Neira Á.
dc.contributor.author	Medel-Marabolí M.
dc.contributor.author	Durán-Guerrero E.
dc.date.accessioned	2020-09-02T22:31:07Z
dc.date.available	2020-09-02T22:31:07Z
dc.date.issued	2017
dc.identifier	10.5344/ajev.2017.16086
dc.identifier.citation	68, 3, 390-399
dc.identifier.issn	00029254
dc.identifier.uri	https://hdl.handle.net/20.500.12728/6732
dc.description	The aromatic profile of monovarietal Carignan wine has been characterized, and the influence of the geographic origin of the wine on the volatile composition wines from six different zones of Chile and from two different seasons has been studied. The solid-phase microextraction conditions employed were previously studied. An extraction temperature of 45ºC, 40 min of incubation, 1.5 g of salt, and 180 sec of fiber desorption were employed for the analysis of the 28 wine samples studied. Sixty-three volatile compounds were determined in cv. Carignan wines, and they were characterized as substantial amounts of ethyl esters and small amounts of volatile acid compounds, among others. Analysis of variance showed significant effects on the “location” factor (p < 0.05), which was corroborated by principal component analysis and linear discriminant analysis, where clear groups were observed regarding wine production area. The geographical origin of the wine affected the volatile composition of the wines studied, and production areas that were closer to the Andes Mountains showed lower concentrations of esters and acids than those wines produced in regions that were closer to the ocean. © 2017 by the American Society for Enology and Viticulture. All rights reserved.
dc.language.iso	en
dc.publisher	American Society for Enology and Viticulture
dc.subject	Aroma
dc.subject	Carignan
dc.subject	Characterization
dc.subject	Chromatography
dc.subject	Extraction
dc.subject	Location
dc.title	Location effects on the aromatic composition of monovarietal cv. Carignan wines
dc.type	Article

Ficheros en el ítem

Nombre:: item_2-s2.0-85021804589.pdf
Tamaño:: 2.485Kb
Formato:: PDF

Ver/

Este ítem aparece en la(s) siguiente(s) colección(ones)

Artículos científicos

Mostrar el registro sencillo del ítem

Repositorio Académico

Location effects on the aromatic composition of monovarietal cv. Carignan wines

Ficheros en el ítem

Este ítem aparece en la(s) siguiente(s) colección(ones)

Ítems relacionados

Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method (2020) ﻿

Evaluation of yeast derivative products developed as an alternative to lees: The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines (2020) ﻿

Correction: Evaluation of yeast derivative products developed as an alternative to lees: The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines (Molecules (2019) 24 (1478) DOI: 10.3390/molecules24081478) (2020) ﻿

Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method (2020)

Evaluation of yeast derivative products developed as an alternative to lees: The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines (2020)

Correction: Evaluation of yeast derivative products developed as an alternative to lees: The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines (Molecules (2019) 24 (1478) DOI: 10.3390/molecules24081478) (2020)