000058545 001__ 58545
000058545 005__ 20200221144133.0
000058545 0247_ $$2doi$$a10.1002/jsfa.7636
000058545 0248_ $$2sideral$$a93514
000058545 037__ $$aART-2016-93514
000058545 041__ $$aeng
000058545 100__ $$0(orcid)0000-0001-7225-2272$$aSáenz-Navajas, María-Pilar$$uUniversidad de Zaragoza
000058545 245__ $$aRapid sensory-directed methodology for the selection of high-quality aroma wines
000058545 260__ $$c2016
000058545 5060_ $$aAccess copy available to the general public$$fUnrestricted
000058545 5203_ $$aBACKGROUND: The present work contributes by developing a rapid sensory-directed methodology for the screening and selection of high-quality wines with different sensory profiles. Verdejo and Tempranillo musts were fermented with 50 different yeasts each under controlled laboratory conditions. Resulting samples were firstly categorised according to five levels of quality by a panel of wine professionals. Higher quality samples were described by flash profiling by a semi-trained panel and most distinctive samples were screened by gas chromatography-olfactometry (GC-O).
RESULTS: Seven Verdejo and five Tempranillo samples were classified in the highest quality category, presenting different aroma profiles such as citrus, fruit in syrup, boxtree/vegetal, tropical or wet grain aromas for Verdejo and red fruit or fruit in syrup for Tempranillo. ß-Damascenone, 3-mercaptohexyl acetate and ethyl butyrate appeared as distinctive quality compounds linked to dried, tropical and red fruit aromas, respectively.
CONCLUSIONS: The categorisation task followed by flash profiling and GC-O analysis was shown to be a rapid and effective sensory-directed methodology for the screening of distinctive and quality wine aroma profiles in a case study of yeast selection. The wine industry could benefit from the use of this methodology as a complementary tool for optimising different technical processes. © 2016 Society of Chemical Industry.
000058545 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/RTC-2014-2002-2
000058545 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000058545 590__ $$a2.463$$b2016
000058545 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b30 / 129 = 0.233$$c2016$$dQ1$$eT1
000058545 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b4 / 56 = 0.071$$c2016$$dQ1$$eT1
000058545 591__ $$aCHEMISTRY, APPLIED$$b21 / 72 = 0.292$$c2016$$dQ2$$eT1
000058545 592__ $$a0.906$$b2016
000058545 593__ $$aFood Science$$c2016$$dQ1
000058545 593__ $$aAgronomy and Crop Science$$c2016$$dQ1
000058545 593__ $$aNutrition and Dietetics$$c2016$$dQ2
000058545 593__ $$aBiotechnology$$c2016$$dQ2
000058545 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000058545 700__ $$0(orcid)0000-0002-5516-1448$$aAlegre, Yohanna$$uUniversidad de Zaragoza
000058545 700__ $$0(orcid)0000-0002-4093-900X$$ade-la-Fuente, Arancha$$uUniversidad de Zaragoza
000058545 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000058545 700__ $$aGarcía, David
000058545 700__ $$aEizaguirre, Sara
000058545 700__ $$aRazquin, Iosu
000058545 700__ $$0(orcid)0000-0003-3641-9164$$aHernández-Orte, Purificación.$$uUniversidad de Zaragoza
000058545 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000058545 773__ $$g96, 12 (2016), 4250-62$$pJ. Sci. Food Agric.$$tJournal of the Science of Food and Agriculture$$x0022-5142
000058545 8564_ $$s1032942$$uhttps://zaguan.unizar.es/record/58545/files/texto_completo.pdf$$yPostprint
000058545 8564_ $$s34114$$uhttps://zaguan.unizar.es/record/58545/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000058545 909CO $$ooai:zaguan.unizar.es:58545$$particulos$$pdriver
000058545 951__ $$a2020-02-21-13:05:07
000058545 980__ $$aARTICLE