| Volatile Compounds Formation in Alcoholic Fermentation from Grapes Collected at 2 Maturation Stages: Influence of Nitrogen Compounds and Grape Variety. | |
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MedLine Citation:
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PMID: 22260103 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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The aim of this work was to study the influence of nitrogen compounds on the formation of volatile compounds during the alcoholic fermentation carried out with 4 nonaromatic grape varieties collected at 2 different maturation stages. To do this, Monastrell, Merlot, Syrah, and Petit Verdot grapes were collected 1 wk before harvest and at harvest. Then, the musts were inoculated with the same Saccharomyces cerevisiae yeast strain and were fermented in the same winemaking conditions. Amino acids that showed the highest and the lowest concentration in the must were the same, regardless of the grape variety and maturation stage. Moreover, the consumption of amino acids during the fermentation increased with their concentration in the must. The formation of volatile compounds was not nitrogen composition dependent. However, the concentration of amino acids in the must from grapes collected 1 wk before harvest can be used as a parameter to estimate the concentration of esters in wines from grapes collected at harvest and therefore to have more information to know the grape oenological capacity. Application of principal components analysis (PCA) confirmed the possibility to estimate the concentration of esters in the wines with the concentration of nitrogen compounds in the must. |
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Authors:
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Ana M Martínez-Gil; Teresa Garde-Cerdán; Cándida Lorenzo; José Félix Lara; Francisco Pardo; M Rosario Salinas |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-11-1 |
Journal Detail:
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Title: Journal of food science Volume: 77 ISSN: 1750-3841 ISO Abbreviation: - Publication Date: 2012 Jan |
Date Detail:
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Created Date: 2012-1-20 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0014052 Medline TA: J Food Sci Country: - |
Other Details:
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Languages: ENG Pagination: C71-C79 Citation Subset: - |
Copyright Information:
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© 2011 Institute of Food Technologists® |
Affiliation:
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Authors Gil, Garde-Cerdán, Lorenzo, Lara, and Salinas are with Cátedra de Química Agrícola, E.T.S.I. Agrónomos, Univ. de Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain. Author Garde-Cerdán is also with Servicio de Investigación y Desarrollo Tecnológico Agroalimentario (CIDA), Inst. de Ciencias de la Vid y del Vino (CSIC-Univ. de La Rioja-Gobierno de La Rioja). Ctra. Mendavia-Logroño NA 134, Km. 90. 26071 Logroño, La Rioja, Spain. Author Pardo is with Bodega San Isidro (BSI), Carretera de Murcia s/n, 30520 Jumilla, Murcia, Spain. Direct inquiries to Salinas (E-mail: Rosario.Salinas@uclm.es). |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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