Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma.
| dc.contributor | Karine P. Nicolli, Institute ofChemistry,UniversidadeFederaldoRioGrandedoSul(UFRGS),91501970PortoAlegre,RS,Brazil; ALINE TELLES BIASOTO MARQUES, CPATSA; Érica A. Souza-Silva, Chemistry Department,UniversidadeFederaldeSão Paulo(UNIFESP),09972-270Diadema,Brazil; CELITO CRIVELLARO GUERRA, CNPUV; HENRIQUE PESSOA DOS SANTOS, CNPUV; JulianeE.Welke, Institute ofFoodScienceandTechnology,UFRGS,91501970PortoAlegre,RS,Brazil; Cláudia A.Zini, Institute ofChemistry,UniversidadeFederaldoRioGrandedoSul(UFRGS),91501970PortoAlegre,RS,Brazil. | |
| dc.creator | NICOLLI, K. P. | |
| dc.creator | BIASOTO, A. C. T. | |
| dc.creator | SOUZA-SILVA, E. A. | |
| dc.creator | GUERRA, C. C. | |
| dc.creator | SANTOS, H. P. dos | |
| dc.creator | WELKE, J. E. | |
| dc.creator | ZINI, C. A. | |
| dc.date | 2019-05-24T00:32:35Z | |
| dc.date | 2019-05-24T00:32:35Z | |
| dc.date | 2017-10-06 | |
| dc.date | 2018 | |
| dc.date | 2019-05-24T00:32:35Z | |
| dc.date.accessioned | 2026-07-07T11:26:45Z | |
| dc.description | For the first time, the influence of different vine management was evaluated in relation to volatile profile and sensory perception through GC×GC/TOFMS, QDA, GC-FID, GC/MS, and GC-O.GC×GC/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 plant; sample M 1) stood out among the other procedures, rendering the most promising wine aroma.GC×GC/TOFMS allowed identification of 220 compounds including 26 aroma active compounds also distinguished by GC-O. | |
| dc.identifier | Food Chemistry, v. 243, p. 103-117, 2018. [online] | |
| dc.identifier | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1076841 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/508121 | |
| dc.language | eng | |
| dc.rights | openAccess | |
| dc.subject | HS-SPME-GC ×GC/TOFMS | |
| dc.subject | GC-O | |
| dc.subject | QDA | |
| dc.subject | Vine management | |
| dc.subject | Wine aroma | |
| dc.subject | canopy | |
| dc.subject | volatile compounds | |
| dc.title | Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma. | |
| dc.type | Artigo de periódico |