000112085 001__ 112085
000112085 005__ 20240319080950.0
000112085 0247_ $$2doi$$a10.3390/foods11070958
000112085 0248_ $$2sideral$$a128016
000112085 037__ $$aART-2022-128016
000112085 041__ $$aeng
000112085 100__ $$0(orcid)0000-0002-0471-6159$$aArias-Pérez, Ignacio
000112085 245__ $$aMaturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition of Mistelles and Wines with Particular Emphasis in Strecker Aldehydes
000112085 260__ $$c2022
000112085 5060_ $$aAccess copy available to the general public$$fUnrestricted
000112085 5203_ $$aThe aim of this article was to assess the influence of the harvest date on the composition of amino acids and derived aromatic compounds in grape-mistelle and wine of the Moristel variety, in different vineyards. Two vineyards were sampled in 2016 and another one in 2017. At each sampling point, grapes were collected, destemmed, crushed and divided into four aliquots. The first three were fermented, and the latter was treated with ethanol, to produce 1-week macerates containing 15% ethanol (v/v)-mistelles. Overall, 10 mistelles and 33 wines were produced. Amino acids, Strecker aldehydes and aroma compounds were analysed. Amino acid profiles are characteristic of the vineyard and level of ripeness, converging with maturation. In fermentation, major amino acids, except proline, are consumed at a relatively fixed and specific tax, while consumption of 13 amino acids is determined by the ratios of alanine, glutamic acid, serine and threonine, with γ-aminobutyric acid. After fermentation, amino acid precursors to Strecker aldehydes are maxima in unripe and overripe samples, while Strecker aldehydes are maxima in unripe wines. No direct correlations between precursor amino acids in mistelle and aromatic compounds in wine have been found. Nevertheless, must amino acid profiles could determine wine aroma composition.
000112085 536__ $$9info:eu-repo/grantAgreement/ES/MEC/FPU15-03695$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R$$9info:eu-repo/grantAgreement/ES/MINECO/RTC2015-3379$$9info:eu-repo/grantAgreement/ES/MINECO/RTC2016-4935-2
000112085 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000112085 590__ $$a5.2$$b2022
000112085 592__ $$a0.771$$b2022
000112085 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 142 = 0.239$$c2022$$dQ1$$eT1
000112085 593__ $$aFood Science$$c2022$$dQ1
000112085 593__ $$aHealth Professions (miscellaneous)$$c2022$$dQ1
000112085 593__ $$aPlant Science$$c2022$$dQ1
000112085 593__ $$aMicrobiology$$c2022$$dQ2
000112085 593__ $$aHealth (social science)$$c2022$$dQ2
000112085 594__ $$a5.8$$b2022
000112085 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000112085 700__ $$0(orcid)0000-0002-3348-0843$$aOntañón, Ignacio$$uUniversidad de Zaragoza
000112085 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000112085 700__ $$0(orcid)0000-0003-1658-1770$$aEscudero, Ana$$uUniversidad de Zaragoza
000112085 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000112085 773__ $$g11, 7 (2022), 958$$pFoods$$tFoods$$x2304-8158
000112085 8564_ $$s2374169$$uhttps://zaguan.unizar.es/record/112085/files/texto_completo.pdf$$yVersión publicada
000112085 8564_ $$s2831972$$uhttps://zaguan.unizar.es/record/112085/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000112085 909CO $$ooai:zaguan.unizar.es:112085$$particulos$$pdriver
000112085 951__ $$a2024-03-18-13:01:57
000112085 980__ $$aARTICLE