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Production, chemical characterization, and sensory profile of a novel spirit el...
Sampaio, Armando; Dragone, Giuliano; Vilanova, Mar; Oliveira, J. M.; Teixeira, J. A.; Mussatto, Solange I.This study describes a process for the production of a spirit from spent coffee ground (SCG), the chemical composition, and sensory profile of this distillate. The process consisted in three steps starting with the extraction of aroma compounds by hydrothermal treatment of SCG, followed by the fermentation of this extract supplemented with sucrose to ethanol, and the fermented broth distillation. Seventeen vola...
Obtenção e caracterização de bebida destilada a partir da fermentação do soro d...
Dragone, Giuliano; Mussatto, Solange I.; Vilanova, Mar; Oliveira, J. M.; Teixeira, J. A.; Silva, João B. Almeida eO presente estudo visou a produção e caracterização de uma nova bebida alcoólica através da fermentação descontínua do soro de queijo e posterior destilação do produto fermentado. Os ensaios fermentativos foram conduzidos a 35 °C e 150 rpm por 92 h, em um bioreator de 7 L (volume total) empregando a levedura Kluyveromyces fragilis. O destilado foi separado em três frações de acordo com a concentração de etan...
Study of the volatile and glycosidically bound compounds of minority Vitis vini...
Canosa, P.; Oliveira, J. M.; Masa, A.; Vilanova, MarAroma composition was analyzed in grape musts from five Vitis vinifera red cultivars (Pedral, Sousón, Caíño Redondo, Espadeiro and Mencía) grown in Galicia (NW Spain) with the aim to know the potential profile of these varieties. All cultivars were collected from Coto Redondo Winery vineyard (A.O.C. Rías Baixas) and grown under the same conditions. All cultivars (with a total of 96 aroma compounds, 35 free vola...
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...
Characterization and differentiation of seven vinhos verdes grape varieties on ...
Genisheva, Zlatina; Vilanova, Mar; Oliveira, J. M.The aromatic profiles of the 7 recommended cultivars for Vinho Verde wine production have been established with respect to monoterpenic and C13-norisoprenoids compounds, present either in free or in glycosidically bound fractions. Eighteen monoterpenic compounds have been identified and quantified in the free form and 22 in the glycosidically bound form. Fifteen C13-norisoprenoids compounds have been identified...
First study on volatile composition of three Vitis vinifera cultivars from Beta...
Vilanova, Mar; Genisheva, Zlatina; Oliveira, J. M.Wine aroma is formed by volatile compounds of different chemical nature and origins. Compounds arising from grape metabolism vary as a function not only of the variety but also of climatic conditions and others. Betanzos is the most northern viticole geographic area from Galicia (NW Spain). Wines produced from Vitis vinifera cv. Blanco lexítimo, Agudelo and Serradelo from Betanzos (NW Spain), harvest in 2006 an...
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