000156560 001__ 156560
000156560 005__ 20251017144558.0
000156560 0247_ $$2doi$$a10.1016/j.lwt.2020.109394
000156560 0248_ $$2sideral$$a117753
000156560 037__ $$aART-2020-117753
000156560 041__ $$aeng
000156560 100__ $$aManso-Martínez, Cristina
000156560 245__ $$aSensory profiling and quality assessment of wines derived from Graciano × Tempranillo selections
000156560 260__ $$c2020
000156560 5060_ $$aAccess copy available to the general public$$fUnrestricted
000156560 5203_ $$aWine production is a dynamic process that must be adapted to changes such as global warming and new consumer interests. Obtaining new cultivars by hybridization of traditional varieties is a promising approach with great potential to produce wines that are able to preserve regional typicity, together with adaptability to both evolving market preferences and distinct environmental scenarios. In this research, wines from twelve Graciano × Tempranillo selections were analyzed in two consecutive years. Sensory properties and quality were evaluated by a trained panel and a group of wine experts, respectively. Quality was positively correlated with anthocyanin and phenolic content (r = 0.8, r = 0.7, p < 0.01, respectively). Wines presented high sensory variability differing in eight attributes in each vintage. Two high quality selections, TG8 and TG63 consistently improved Tempranillo and Graciano specimens, presenting high color intensity, acidity, and positive aroma related to red fruit. Furthermore, TG129 a late-ripening genotype with high polyphenol content and fruity aroma, and other selections with roasted or dried fruit aroma notes appear as potential cultivars suitable to satisfy distinct consumer demands in the context of global warming.
000156560 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000156560 590__ $$a4.952$$b2020
000156560 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b29 / 143 = 0.203$$c2020$$dQ1$$eT1
000156560 592__ $$a1.258$$b2020
000156560 593__ $$aFood Science$$c2020$$dQ1
000156560 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000156560 700__ $$0(orcid)0000-0001-7225-2272$$aSáenz-Navajas, María Pilar$$uUniversidad de Zaragoza
000156560 700__ $$aHernández, María M.
000156560 700__ $$aMenéndez, Cristina M.
000156560 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000156560 773__ $$g127 (2020), 109394 [8 pp.]$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438
000156560 8564_ $$s947393$$uhttps://zaguan.unizar.es/record/156560/files/texto_completo.pdf$$yPostprint
000156560 8564_ $$s1433920$$uhttps://zaguan.unizar.es/record/156560/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000156560 909CO $$ooai:zaguan.unizar.es:156560$$particulos$$pdriver
000156560 951__ $$a2025-10-17-14:13:45
000156560 980__ $$aARTICLE