58545 20200221144133.0 doi 10.1002/jsfa.7636 sideral 93514 ART-2016-93514 eng (orcid)0000-0001-7225-2272 Sáenz-Navajas, María-Pilar Universidad de Zaragoza Rapid sensory-directed methodology for the selection of high-quality aroma wines 2016 Access copy available to the general public Unrestricted BACKGROUND: The present work contributes by developing a rapid sensory-directed methodology for the screening and selection of high-quality wines with different sensory profiles. Verdejo and Tempranillo musts were fermented with 50 different yeasts each under controlled laboratory conditions. Resulting samples were firstly categorised according to five levels of quality by a panel of wine professionals. Higher quality samples were described by flash profiling by a semi-trained panel and most distinctive samples were screened by gas chromatography-olfactometry (GC-O). RESULTS: Seven Verdejo and five Tempranillo samples were classified in the highest quality category, presenting different aroma profiles such as citrus, fruit in syrup, boxtree/vegetal, tropical or wet grain aromas for Verdejo and red fruit or fruit in syrup for Tempranillo. ß-Damascenone, 3-mercaptohexyl acetate and ethyl butyrate appeared as distinctive quality compounds linked to dried, tropical and red fruit aromas, respectively. CONCLUSIONS: The categorisation task followed by flash profiling and GC-O analysis was shown to be a rapid and effective sensory-directed methodology for the screening of distinctive and quality wine aroma profiles in a case study of yeast selection. The wine industry could benefit from the use of this methodology as a complementary tool for optimising different technical processes. © 2016 Society of Chemical Industry. info:eu-repo/grantAgreement/ES/MINECO/RTC-2014-2002-2 info:eu-repo/semantics/openAccess by-nc-nd http://creativecommons.org/licenses/by-nc-nd/3.0/es/ 2.463 2016 FOOD SCIENCE & TECHNOLOGY 30 / 129 = 0.233 2016 Q1 T1 AGRICULTURE, MULTIDISCIPLINARY 4 / 56 = 0.071 2016 Q1 T1 CHEMISTRY, APPLIED 21 / 72 = 0.292 2016 Q2 T1 0.906 2016 Food Science 2016 Q1 Agronomy and Crop Science 2016 Q1 Nutrition and Dietetics 2016 Q2 Biotechnology 2016 Q2 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion (orcid)0000-0002-5516-1448 Alegre, Yohanna Universidad de Zaragoza (orcid)0000-0002-4093-900X de-la-Fuente, Arancha Universidad de Zaragoza (orcid)0000-0002-4353-2483 Ferreira, Vicente Universidad de Zaragoza García, David Eizaguirre, Sara Razquin, Iosu (orcid)0000-0003-3641-9164 Hernández-Orte, Purificación. Universidad de Zaragoza 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 96, 12 (2016), 4250-62 J. Sci. Food Agric. Journal of the Science of Food and Agriculture 0022-5142 1032942 http://zaguan.unizar.es/record/58545/files/texto_completo.pdf Postprint 34114 http://zaguan.unizar.es/record/58545/files/texto_completo.jpg?subformat=icon icon Postprint oai:zaguan.unizar.es:58545 articulos driver 2020-02-21-13:05:07 ARTICLE