000147752 001__ 147752
000147752 005__ 20250103153613.0
000147752 0247_ $$2doi$$a10.1016/j.foodres.2020.108983
000147752 0248_ $$2sideral$$a116482
000147752 037__ $$aART-2020-116482
000147752 041__ $$aeng
000147752 100__ $$aMartins, V.
000147752 245__ $$aVineyard calcium sprays shift the volatile profile of young red wine produced by induced and spontaneous fermentation
000147752 260__ $$c2020
000147752 5060_ $$aAccess copy available to the general public$$fUnrestricted
000147752 5203_ $$aCalcium supplements have increasingly been used at pre-harvest stages for improving fruit firmness, aiming at mitigating environmental stress. However, as recent studies demonstrated that calcium modifies the polyphenolic profile of grape berries, we hypothesize in this study that it also affects wine volatile profile. In a two-year study, grapevines cv. “Vinhão” were sprayed with 2% CaCl2 throughout the fruiting season, and musts were prepared at a laboratory scale. Musts from calcium-treated fruits contained higher calcium levels and less anthocyanins. Increased calcium content did not affect the course of fermentation induced with a S. cerevisiae starter inoculum, but impacted the course of spontaneous fermentations carried out by endogenous berry microflora. Several compounds associated to varietal and fermentative aromas were largely influenced by the calcium treatment. For instance, volatile phenols decreased, together with ß-damascenone, benzaldehyde and ¿-nonalactone, while several acetates and alcohols increased. Principal component analysis showed that the volatile profile of control wines produced by spontaneous fermentation substantially differed between replicates, but calcium treatment lowered replicate variability. Volatile profiles were also influenced by the vintage and fermentation type. The shift in wine volatile profile upon calcium treatment may be relevant from an oenological perspective. © 2020 Elsevier Ltd
000147752 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000147752 590__ $$a6.475$$b2020
000147752 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b9 / 143 = 0.063$$c2020$$dQ1$$eT1
000147752 592__ $$a1.479$$b2020
000147752 593__ $$aFood Science$$c2020$$dQ1
000147752 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000147752 700__ $$aLopez, R.
000147752 700__ $$aGarcia, A.
000147752 700__ $$0(orcid)0000-0002-0730-6606$$aTeixeira, A.$$uUniversidad de Zaragoza
000147752 700__ $$aGerós, H.
000147752 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000147752 773__ $$g131, 108983 (2020), [9 pp]$$pFood res. int.$$tFood Research International$$x0963-9969
000147752 85641 $$uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85078319366&doi=10.1016%2fj.foodres.2020.108983&partnerID=40&md5=6013b725f1baf81f4a6c0d5742c05134$$zTexto completo de la revista
000147752 8564_ $$s994797$$uhttps://zaguan.unizar.es/record/147752/files/texto_completo.pdf$$yPostprint
000147752 8564_ $$s1043783$$uhttps://zaguan.unizar.es/record/147752/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000147752 909CO $$ooai:zaguan.unizar.es:147752$$particulos$$pdriver
000147752 951__ $$a2025-01-03-13:20:47
000147752 980__ $$aARTICLE