000069434 001__ 69434
000069434 005__ 20190709135533.0
000069434 0247_ $$2doi$$a10.1016/j.foodchem.2017.03.036
000069434 0248_ $$2sideral$$a98588
000069434 037__ $$aART-2017-98588
000069434 041__ $$aeng
000069434 100__ $$aRodrigues, H.
000069434 245__ $$aSensory and chemical drivers of wine minerality aroma: An application to Chablis wines
000069434 260__ $$c2017
000069434 5060_ $$aAccess copy available to the general public$$fUnrestricted
000069434 5203_ $$aThe goal of this work was to evaluate the effect of vineyard position on the minerality of wines and to establish relationships between minerality scores, sensory descriptors and chemical composition. Sensory analyses included minerality rating and free description performed by wine professionals under two conditions: orthonasal olfaction alone and global tasting. Chemical characterization included analysis of major and minor volatile compounds, volatile sulphur compounds, mercaptans, metals, anions and cations. Results showed a significant effect of the river bank on wine minerality scores only in the orthonasal olfaction condition, samples from the left being more mineral than those from the right bank. Methanethiol, involved in shellfish aroma, was significantly higher in wines from the left (more mineral) than from the right bank. Contrary, copper levels, related to lower levels of free MeSH, and norisoprenoids, responsible for white fruit and floral aromas, were higher in wines from the right bank (less mineral).
000069434 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000069434 590__ $$a4.946$$b2017
000069434 591__ $$aCHEMISTRY, APPLIED$$b5 / 71 = 0.07$$c2017$$dQ1$$eT1
000069434 591__ $$aNUTRITION & DIETETICS$$b11 / 81 = 0.136$$c2017$$dQ1$$eT1
000069434 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b7 / 133 = 0.053$$c2017$$dQ1$$eT1
000069434 592__ $$a1.793$$b2017
000069434 593__ $$aAnalytical Chemistry$$c2017$$dQ1
000069434 593__ $$aMedicine (miscellaneous)$$c2017$$dQ1
000069434 593__ $$aFood Science$$c2017$$dQ1
000069434 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000069434 700__ $$0(orcid)0000-0001-7225-2272$$aSáenz-Navajas, M.P.$$uUniversidad de Zaragoza
000069434 700__ $$0(orcid)0000-0003-4345-3950$$aFranco-Luesma, E.
000069434 700__ $$aValentin, D.
000069434 700__ $$aFernández-Zurbano, P.
000069434 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000069434 700__ $$0(orcid)0000-0002-4093-900X$$aDe La Fuente, A.$$uUniversidad de Zaragoza
000069434 700__ $$aBallester, J.
000069434 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000069434 773__ $$g230 (2017), 553-562$$pFood chem.$$tFood Chemistry$$x0308-8146
000069434 8564_ $$s798846$$uhttps://zaguan.unizar.es/record/69434/files/texto_completo.pdf$$yPostprint
000069434 8564_ $$s43148$$uhttps://zaguan.unizar.es/record/69434/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000069434 909CO $$ooai:zaguan.unizar.es:69434$$particulos$$pdriver
000069434 951__ $$a2019-07-09-12:03:21
000069434 980__ $$aARTICLE