Document Detail


Effect of antioxidant protection of must on volatile compounds and aroma shelf life of Falanghina (Vitis vinifera L.) wine.
MedLine Citation:
PMID:  14969547     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Two vinification methods involving different degrees of antioxidant protection of Falanghina must during prefermentative steps, and referred as HAMP (high antioxidant must protection) and LAMP (low antioxidant must protection), were compared in terms of fermentation performances of four different yeast strains, composition of the volatile fraction of wines at the end of alcoholic fermentation, and shelf life of wines during storage. The use of HAMP technology resulted in wines with lower volatile acidity and higher concentrations of medium-chain fatty acid ethyl esters, acetates, and volatile fatty acids. For two of the four strains a lower concentration of isoamyl alcohol was also observed. HAMP wines also revealed increased shelf life because of the higher concentration of odor active esters at the end of storage and better preservation of varietal aromas.
Authors:
Luigi Moio; Maurizio Ugliano; Alessandro Genovese; Angelita Gambuti; Rita Pessina; Paola Piombino
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  52     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2004 Feb 
Date Detail:
Created Date:  2004-02-18     Completed Date:  2004-04-06     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  891-7     Citation Subset:  IM    
Affiliation:
Dipartimento di Scienze degli Alimenti, Università degli Studi di Foggia, Via Napoli 25, 71100 Foggia, Italy. l.moio@unifg.it
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MeSH Terms
Descriptor/Qualifier:
Antioxidants / pharmacology*
Fermentation
Food Handling / methods
Odors / analysis*
Time Factors
Vitis / chemistry*
Volatilization
Wine*
Chemical
Reg. No./Substance:
0/Antioxidants

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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