000060965 001__ 60965
000060965 005__ 20190709135428.0
000060965 0247_ $$2doi$$a10.5344/ajev.2016.16052
000060965 0248_ $$2sideral$$a97921
000060965 037__ $$aART-2017-97921
000060965 041__ $$aeng
000060965 100__ $$0(orcid)0000-0003-2885-4668$$aVela, E.$$uUniversidad de Zaragoza
000060965 245__ $$aEffect of bentonite fining on polyfunctional mercaptans and other volatile compounds in Sauvignon blanc wines
000060965 260__ $$c2017
000060965 5060_ $$aAccess copy available to the general public$$fUnrestricted
000060965 5203_ $$aBentonite fining is the most common process used in the wine industry to remove proteins from wine. Herein, the influence of fermentative and post-fermentative fining on aroma compounds found in Sauvignon blanc wines was studied. Sauvignon blanc musts from different vintages were fined using bentonite. Conventional enological parameters, together with more than 60 volatile compounds, including varietal thiols, were determined in the bottled wines. The results showed that bentonite fining was more effective in removing proteins from wine when carried out on finished wines. Several volatile compounds were influenced by bentonite fining depending on the timing of addition and the vintage. Varietal thiols, key compounds of Sauvignon blanc wine aroma, were significantly reduced when the wines were fined with bentonite, particularly when fining took place during fermentation. Results suggest that bentonite fining of musts could damage the organoleptic quality and varietal character of Sauvignon blanc wines because of its impact on polyfunctional mercaptans.
000060965 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000060965 590__ $$a1.765$$b2017
000060965 591__ $$aHORTICULTURE$$b7 / 36 = 0.194$$c2017$$dQ1$$eT1
000060965 591__ $$aBIOTECHNOLOGY & APPLIED MICROBIOLOGY$$b102 / 160 = 0.637$$c2017$$dQ3$$eT2
000060965 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b67 / 133 = 0.504$$c2017$$dQ3$$eT2
000060965 592__ $$a0.956$$b2017
000060965 593__ $$aHorticulture$$c2017$$dQ1
000060965 593__ $$aFood Science$$c2017$$dQ1
000060965 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000060965 700__ $$0(orcid)0000-0003-3641-9164$$aHernández-Orte, P.$$uUniversidad de Zaragoza
000060965 700__ $$aCastro, E.
000060965 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000060965 700__ $$0(orcid)0000-0002-0730-6606$$aLopez, R.$$uUniversidad de Zaragoza
000060965 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000060965 773__ $$g68, 1 (2017), 30-38$$pAm. j. enol. vitic.$$tAMERICAN JOURNAL OF ENOLOGY AND VITICULTURE$$x0002-9254
000060965 8564_ $$s510219$$uhttps://zaguan.unizar.es/record/60965/files/texto_completo.pdf$$yVersión publicada
000060965 8564_ $$s132970$$uhttps://zaguan.unizar.es/record/60965/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000060965 909CO $$ooai:zaguan.unizar.es:60965$$particulos$$pdriver
000060965 951__ $$a2019-07-09-11:30:56
000060965 980__ $$aARTICLE