Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/46386
Registo completo
Campo DC | Valor | Idioma |
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dc.contributor.author | Vilanova, Mar | por |
dc.contributor.author | Genisheva, Zlatina | por |
dc.contributor.author | Tubio, Miguel | por |
dc.contributor.author | Álvarez, Katia | por |
dc.contributor.author | Lissarrague, Jose Ramón | por |
dc.contributor.author | Oliveira, J. M. | por |
dc.date.accessioned | 2017-09-11T09:39:24Z | - |
dc.date.available | 2017-09-11T09:39:24Z | - |
dc.date.issued | 2017-09-08 | - |
dc.identifier.citation | Vilanova, Mar; Genisheva, Zlatina; Tubio, Miguel; Álvarez, Katia; Lissarrague, Jose Ramón; Oliveira, José Maria, Effect of Vertical Shoot-Positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the Volatile Composition of Albariño Wines. Molecules, 22(9), 1500, 2017 | por |
dc.identifier.issn | 1420-3049 | por |
dc.identifier.uri | https://hdl.handle.net/1822/46386 | - |
dc.description.abstract | Viticultural practices influence both grape and wine quality. The influence of training systems on volatile composition was investigated for Albariño wine from Rías Baixas AOC in Northwest Spain. The odoriferous contribution of the compounds to the wine aroma was also studied. Volatile compounds belonging to ten groups (alcohols, C6-compounds, ethyl esters, acetates, terpenols, C13-norisoprenoids, volatile phenols, volatile fatty acids, lactones and carbonyl compounds) were determined in Albariño wines from different training systems, Vertical Shoot-Positioned (VSP), Scott-Henry (SH), Geneva Double-Curtain (GDC), Arch-Cane (AC), and Parral (P) during 2010 and 2011 vintages. Wines from GDC showed the highest total volatile composition with the highest concentrations of alcohols, ethyl esters, fatty acids, and lactones families. However, the highest levels of terpenes and C13-norisoprenoids were quantified in the SH system. A fruitier aroma was observed in Albariño wines from GDC when odor activity values were calculated. | por |
dc.description.sponsorship | The authors thank to Xunta de Galicia (PGIDIT06RAG018E) for the financial support and Sara Buceta, Viticulture technician in Martín Códax Winery, for technical assistance. | por |
dc.language.iso | eng | por |
dc.publisher | MDPI Publishing | por |
dc.rights | openAccess | por |
dc.subject | wine quality | por |
dc.subject | aroma | por |
dc.subject | training systems | por |
dc.subject | Albariño | por |
dc.subject | Albarino | por |
dc.title | Effect of vertical shoot-positioned, Scott-Henry, Geneva Double-Curtain, Arch-cane, and Parral Training Systems on the volatile composition of Albariño Wines | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.comments | CEB46960 | por |
oaire.citationStartPage | 1500 | por |
oaire.citationIssue | 9 | por |
oaire.citationConferencePlace | Switzerland | - |
oaire.citationTitle | Molecules | - |
oaire.citationVolume | 22 | por |
dc.date.updated | 2017-09-08T23:00:18Z | - |
dc.identifier.doi | 10.3390/molecules22091500 | por |
dc.identifier.pmid | 28885582 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Molecules | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_46960_1.pdf | 716,05 kB | Adobe PDF | Ver/Abrir |