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Changes in free and bound fractions of aroma compounds of four Vitis vinifera c...
Vilanova, Mar; Genisheva, Zlatina; Bescansa, Lorenzo; Masa, Antón; Oliveira, J. M.The volatile composition of white Agudelo, Blanco lexitimo, Godello and red Serradelo cultivars (NW Spain) harvested at two different stages of ripening have been evaluated. C6-compounds, alcohols, volatile fatty acids, monoterpenes, C13-norisoprenoids, volatile phenols and carbonyl compounds were identified and quantified in free and glycosidically bound forms by gas chromatography–mass spectrometry (GC–MS). T...
Correlation between volatile composition and sensory properties in Spanish Alba...
Vilanova, Mar; Genisheva, Zlatina; Masa, Antón; Oliveira, J. M.To characterize the flavour of Albariño wines, a total of 35 samples representing five geographic areas from Denomination of Origin Rías Baixas were analyzed by sensory descriptive analysis and instrumental analysis (GC-FID). The objective of this work was to study the correlation between instrumental analysis and sensory perception of wine constituents. The results of the investigation were presented by means ...
Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo ...
Vilanova, Mar; Genisheva, Zlatina; Bescansa, Lorenzo; Masa, Antón; Oliveira, J. M.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 a...
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