Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma

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dc.citation.volumev. 243
dc.contributor.authorNicolli, Karine P.
dc.contributor.authorBiasoto, Aline C. T.
dc.contributor.authorSouza-Silva, Erica A. [UNIFESP]
dc.contributor.authorGuerra, Celito C.
dc.contributor.authorSantos, Henrique P. dos
dc.contributor.authorWelke, Juliane E.
dc.contributor.authorZini, Claudia A.
dc.coverageOxford
dc.date.accessioned2020-07-20T16:31:15Z
dc.date.available2020-07-20T16:31:15Z
dc.date.issued2018
dc.description.abstractFor the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC xGC/TOFMS, QDA, GC-FID, GC/MS, and GC-O. GC xGC/TOFMS analyses and QDA have shown that a larger spacing between vine rows (2 rather than 1 m), attachment of shoots upwards, and irrigation did not result in wine improvement. Conversely, wines elaborated with grapes from a vine with a lower bud load (20 per planten
dc.description.abstractsample M1) stood out among the other procedures, rendering the most promising wine aroma. GC xGC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. Among them, eight volatiles were important to differentiate M1 from other wines, and five out of those eight compounds could only be correctly identified and quantified after separation in second dimension. Higher levels of three volatiles may explain the relation of M1 wine with red and dry fruits.en
dc.description.affiliationUniv Fed Rio Grande do Sul, Inst Chem, BR-91501970 Porto Alegre, RS, Brazil
dc.description.affiliationEmbrapa Semiarid, BR-56302970 Petrolina, PE, Brazil
dc.description.affiliationEmbrapa Grape & Wine, BR-95700000 Bento Goncalves, RS, Brazil
dc.description.affiliationUniv Fed Rio Grande do Sul, Inst Food Sci & Technol, BR-91501970 Porto Alegre, RS, Brazil
dc.description.affiliationUniv Fed Sao Paulo UNIFESP, Chem Dept, BR-09972270 Diadema, Brazil
dc.description.affiliationUnifespUniv Fed Sao Paulo UNIFESP, Chem Dept, BR-09972270 Diadema, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipNational Council for Scientific and Technological Development (Conselho Nacional de Desenvolvimento Cientifico e Tecnologico, CNPq)
dc.description.sponsorshipCoordination for the Improvement of Higher Education Personnel (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior, CAPES)
dc.description.sponsorshipResearch Support Foundation of Rio Grande do Sul (Fundacao de Amparo a Pesquisa do Estado do Rio Grande do Sul, FAPERGS)
dc.description.sponsorshipIDCAPES: AUX-PE-PROEX 587/2017
dc.description.sponsorshipIDCNPq: BJT 401581/2014-4
dc.description.sponsorshipIDCNPq: Pq 1D 306067/2016-1
dc.format.extent103-117
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2017.09.078
dc.identifier.citationFood Chemistry. Oxford, v. 243, p. 103-117, 2018.
dc.identifier.doi10.1016/j.foodchem.2017.09.078
dc.identifier.issn0308-8146
dc.identifier.urihttps://repositorio.unifesp.br/handle/11600/55819
dc.identifier.wosWOS:000414961700014
dc.language.isoeng
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.rightsAcesso aberto
dc.subjectCanopyen
dc.subjectVolatile compoundsen
dc.subjectHS-SPME-GC x GC/TOFMSen
dc.subjectGC-Oen
dc.subjectQDAen
dc.subjectWine aromaen
dc.subjectVine managementen
dc.titleSensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aromaen
dc.typeArtigo
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