000075689 001__ 75689
000075689 005__ 20190709135646.0
000075689 0247_ $$2doi$$a10.1016/j.foodchem.2017.03.048
000075689 0248_ $$2sideral$$a105513
000075689 037__ $$aART-2017-105513
000075689 041__ $$aeng
000075689 100__ $$aRuiz-Moreno, M.J.
000075689 245__ $$aThe influence of pre-fermentative maceration and ageing factors on ester profile and marker determination of Pedro Ximenez sparkling wines
000075689 260__ $$c2017
000075689 5060_ $$aAccess copy available to the general public$$fUnrestricted
000075689 5203_ $$aThe influence of pre-fermentative maceration and ageing factors on the ester profiles of Pedro Ximenez sparkling wines was evaluated. The pre-fermentative maceration consisted of the skin-maceration of musts at 10 degrees C for 6 h. The sparkling wines were produced following the Champenoise method. Samples were monitored at 3, 6 and 9 months of ageing on lees. Sparkling wines with pre fermentative maceration displayed higher contents of ethyl esters of branched acids and cinnamates. Meanwhile, those without maceration showed higher levels of ethyl esters of fatty acids and higher alcohol acetates. The study of statistical interactions elucidated different hydrolytic kinetics and developments in higher alcohol acetates and ethyl esters of branched acids during ageing. The application of a dual criterion based on univariate (ANOVA) and multivariate analyses (OPLS-DA) allowed us to identify new potential volatile markers related to pre-fermentative maceration and ageing time, reported for the first time in sparkling wines.
000075689 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000075689 590__ $$a4.946$$b2017
000075689 591__ $$aCHEMISTRY, APPLIED$$b5 / 71 = 0.07$$c2017$$dQ1$$eT1
000075689 591__ $$aNUTRITION & DIETETICS$$b11 / 81 = 0.136$$c2017$$dQ1$$eT1
000075689 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b7 / 133 = 0.053$$c2017$$dQ1$$eT1
000075689 592__ $$a1.793$$b2017
000075689 593__ $$aAnalytical Chemistry$$c2017$$dQ1
000075689 593__ $$aMedicine (miscellaneous)$$c2017$$dQ1
000075689 593__ $$aFood Science$$c2017$$dQ1
000075689 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000075689 700__ $$aMunoz-Redondo, J.M.
000075689 700__ $$aCuevas, F.J.
000075689 700__ $$aMarrufo-Curtido, A.$$uUniversidad de Zaragoza
000075689 700__ $$aLeon, J.M.
000075689 700__ $$aRamirez, P.
000075689 700__ $$aMoreno-Rojas, J.M.
000075689 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000075689 773__ $$g230 (2017), 697-704$$pFood chem.$$tFood Chemistry$$x0308-8146
000075689 8564_ $$s361075$$uhttps://zaguan.unizar.es/record/75689/files/texto_completo.pdf$$yPostprint
000075689 8564_ $$s47530$$uhttps://zaguan.unizar.es/record/75689/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000075689 909CO $$ooai:zaguan.unizar.es:75689$$particulos$$pdriver
000075689 951__ $$a2019-07-09-12:41:12
000075689 980__ $$aARTICLE