Rapid sensory-directed methodology for the selection of high-quality aroma wines
Sáenz-Navajas, María-Pilar (Universidad de Zaragoza) ; Alegre, Yohanna (Universidad de Zaragoza) ; de-la-Fuente, Arancha (Universidad de Zaragoza) ; Ferreira, Vicente (Universidad de Zaragoza) ; García, David ; Eizaguirre, Sara ; Razquin, Iosu ; Hernández-Orte, Purificación. (Universidad de Zaragoza)
Resumen: BACKGROUND: 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.
Idioma: Inglés
DOI: 10.1002/jsfa.7636
Año: 2016
Publicado en: Journal of the Science of Food and Agriculture 96, 12 (2016), 4250-62
ISSN: 0022-5142
Factor impacto JCR: 2.463 (2016)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 30 / 129 = 0.233 (2016) - Q1 - T1
Categ. JCR: AGRICULTURE, MULTIDISCIPLINARY rank: 4 / 56 = 0.071 (2016) - Q1 - T1
Categ. JCR: CHEMISTRY, APPLIED rank: 21 / 72 = 0.292 (2016) - Q2 - T1
Factor impacto SCIMAGO: 0.906 - Food Science (Q1) - Agronomy and Crop Science (Q1) - Nutrition and Dietetics (Q2) - Biotechnology (Q2)
Financiación: info:eu-repo/grantAgreement/ES/MINECO/RTC-2014-2002-2
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material.
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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.
Idioma: Inglés
DOI: 10.1002/jsfa.7636
Año: 2016
Publicado en: Journal of the Science of Food and Agriculture 96, 12 (2016), 4250-62
ISSN: 0022-5142
Factor impacto JCR: 2.463 (2016)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 30 / 129 = 0.233 (2016) - Q1 - T1
Categ. JCR: AGRICULTURE, MULTIDISCIPLINARY rank: 4 / 56 = 0.071 (2016) - Q1 - T1
Categ. JCR: CHEMISTRY, APPLIED rank: 21 / 72 = 0.292 (2016) - Q2 - T1
Factor impacto SCIMAGO: 0.906 - Food Science (Q1) - Agronomy and Crop Science (Q1) - Nutrition and Dietetics (Q2) - Biotechnology (Q2)
Financiación: info:eu-repo/grantAgreement/ES/MINECO/RTC-2014-2002-2
Tipo y forma: Article (PostPrint)
Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. If you remix, transform, or build upon the material, you may not distribute the modified material. Exportado de SIDERAL (2020-02-21-13:05:07)
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Record created 2017-01-23, last modified 2020-02-21