| Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes. | |
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MedLine Citation:
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PMID: 18808145 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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In this study, two different doses of commercial beta-glucanase enzyme preparation were tested to verify their effect on wines aged on lees. These wines were compared with two samples with no enzymatic treatment. The former was aged on lees (control), and the latter was readily filtered off from the yeast cell biomass (standard). Analysis of variance (one-way ANOVA), the Tukey test, and principal component analysis (PCA) were applied to all of the samples, which were analyzed for aroma composition, along with galacturonic acid, total acidity, pH, and color. Results showed a large number of statistically significant differences among samples. In general, wines treated with beta-glucanase were characterized by higher concentration of many volatile compounds. The presence of lees and even more the exogenous enzymatic action enhanced almost all volatile compounds. Besides the high presence of ethyl esters, it is worth mentioning the behavior of hexanol and trans-3-hexenol, which are strongly enhanced by the presence of lees and by enzymatic treatments. |
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Authors:
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Francesca Masino; Giuseppe Montevecchi; Giuseppe Arfelli; Andrea Antonelli |
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Publication Detail:
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Type: Evaluation Studies; Journal Article Date: 2008-09-23 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 56 ISSN: 1520-5118 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2008 Oct |
Date Detail:
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Created Date: 2008-10-15 Completed Date: 2008-12-24 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 9495-501 Citation Subset: IM |
Affiliation:
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Dipartimento Scienze Agrarie e degli Alimenti, Università degli Studi di Modena e Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy. francesca.masino@unimore.it |
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| MeSH Terms | |
Descriptor/Qualifier:
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Alcohols
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analysis Fermentation* Food Handling / methods* Food Microbiology Glycoside Hydrolases / metabolism* Hexanols / chemistry Hexuronic Acids / analysis Odors Phenols / analysis Saccharomyces cerevisiae Proteins / metabolism* Vitis / chemistry* Volatilization Wine / analysis* |
| Chemical | |
Reg. No./Substance:
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0/Alcohols; 0/Hexanols; 0/Hexuronic Acids; 0/Phenols; 0/Saccharomyces cerevisiae Proteins; 14982-50-4/galacturonic acid; EC 3.2.1.-/Glycoside Hydrolases |
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