Phenolic and sensorial characterization of Loureiro monovarietal wines from Portuguese Vinho Verde Region

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dc.contributor.authorVilela, Alice Maria Correiapt_PT
dc.contributor.authorLopes, Cátiapt_PT
dc.contributor.authorMarques, Catarinapt_PT
dc.contributor.authorNunes, Fernando Hermínio Ferreira Milheiropt_PT
dc.contributor.authorCorreia, Elisetept_PT
dc.contributor.authorCosme, Fernandapt_PT
dc.date.accessioned2019-09-13T13:33:38Z
dc.date.available2019-09-13T13:33:38Z
dc.date.issued2017-07-17
dc.description.abstractLoureiro monovarietal wines produced in the Demarcated Vinho Verde Region are distinguished by their characteristic flavor and color, revealing the variety that gave rise to them. The aim of this study was to characterize the phenolic composition of seven Loureiro monovarietal wines, from different Vinho Verde sub-regions of 2014 vintage. A non-parametric MANOVA was used to statistically analyze the results, for there was no assumptions of normality and homogeneity of variance-covariance matrices. To identify significant differences between samples, it was performed the Kruskal-Wallis test, followed by the multiple comparison of means of orders (SPSS software Statistics, version 22.0) considering a probability of error type I () of 0.05. In the wines analyzed, significant differences in relation to the physico-chemical parameters: dry extract, reducing sugars and glucose/fructose ratio were found. Regarding the dry extract, the QLI, QDM and QCL wines presented a significantly higher level (25.5 to 23.9 g/L), also being these the wines with a significant content of reducing sugars, 8.71 to 6.51 g/L. The color ranged from 0.070 - 0.084 u.a., total phenolics from 277 - 371 mg gallic acid/L, flavonoids between 143-201 mg gallic acid/L and non-flavonoids between 132-169 mg gallic acid/L. There were only significant differences in the content of phenolic acids (gallic acid and coutaric acid isomer) and catechin. The sensory profile of the seven Loureiro wines was quite similar, however, one wine –QPLL- showed a lower score in the attributes related to the nasal perception (aroma), ortho-nasal perception (flavor) and mouthfeel. Correlating these data with the chemical data, the CATPCA clearly showed the detachment of QPLL wine from the other wines.pt_PT
dc.identifier.urihttp://hdl.handle.net/10348/9475
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisher10th In Vino Analytica Scientia Symposium,pt_PT
dc.relation.ispartofCQ - Centro de Químicapt_PT
dc.rightsopen accesspt_PT
dc.subjectSensory profile.pt_PT
dc.subjectDemarcated Vinho Verde Regionpt_PT
dc.subjectmonovarietal Loureiro winespt_PT
dc.subjectphenolic compoundspt_PT
dc.titlePhenolic and sensorial characterization of Loureiro monovarietal wines from Portuguese Vinho Verde Regionpt_PT
dc.typeconferenceObjectpt_PT
degois.publication.locationUniversity of Salamanca (Spain)pt_PT
degois.publication.title10th In Vino Analytica Scientia Symposiumpt_PT
dspace.entity.typePublicationen
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