000147811 001__ 147811
000147811 005__ 20250107161405.0
000147811 0247_ $$2doi$$a10.1007/s00217-021-03735-9
000147811 0248_ $$2sideral$$a125751
000147811 037__ $$aART-2021-125751
000147811 041__ $$aeng
000147811 100__ $$aPetrozziello, M
000147811 245__ $$aEffect of some winemaking factors on rotundone levels of Pelaverga di Verduno wines
000147811 260__ $$c2021
000147811 5060_ $$aAccess copy available to the general public$$fUnrestricted
000147811 5203_ $$aPelaverga di Verduno Protected Designation of Origin is a red wine obtained from Pelaverga piccolo, an autochthonous grape variety grown in Piedmont. This wine is characterized by a light colour and a unique, intense spicy aroma. The analysis of this wine detected a significant concentration of rotundone (approximately 40 ng L-1), which is known to impart a distinctive pepper note and has a very low olfactory threshold (16 ng L-1 in wine). The measured concentrations, well above the perception threshold, could link rotundone directly to the spicy notes highlighted by the sensorial analysis of Pelaverga wines. The impact of certain oenological factors on the concentration of this compound in wine was therefore assessed, showing that moderate amounts of oxygen could lead to a significant increase in the concentration of rotundone in finished wines. Conversely, different doses of sulfur dioxide or storage temperature of the wines had no effect on this compound.
000147811 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000147811 590__ $$a3.498$$b2021
000147811 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b64 / 144 = 0.444$$c2021$$dQ2$$eT2
000147811 592__ $$a0.592$$b2021
000147811 593__ $$aBiochemistry$$c2021$$dQ2
000147811 593__ $$aIndustrial and Manufacturing Engineering$$c2021$$dQ2
000147811 593__ $$aChemistry (miscellaneous)$$c2021$$dQ2
000147811 593__ $$aBiotechnology$$c2021$$dQ2
000147811 594__ $$a5.4$$b2021
000147811 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000147811 700__ $$aEspada-Rodriguez, L
000147811 700__ $$aBonello, F
000147811 700__ $$aAsproudi, A
000147811 700__ $$aCravero, MC
000147811 700__ $$aMotta, S
000147811 700__ $$aPanero, L
000147811 700__ $$0(orcid)0000-0002-0730-6606$$aLopez, R$$uUniversidad de Zaragoza
000147811 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000147811 773__ $$g247, 7 (2021), 1645-1653$$pEur. Food Res. Technol.$$tEuropean Food Research and Technology$$x1438-2377
000147811 8564_ $$s852559$$uhttps://zaguan.unizar.es/record/147811/files/texto_completo.pdf$$yPostprint
000147811 8564_ $$s2567548$$uhttps://zaguan.unizar.es/record/147811/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000147811 909CO $$ooai:zaguan.unizar.es:147811$$particulos$$pdriver
000147811 951__ $$a2025-01-07-14:05:29
000147811 980__ $$aARTICLE