Utilize este identificador para referenciar este registo: http://hdl.handle.net/10348/4520
Título: Relationship between volatile profile and sensory characteristics of Malvasia Fina and Gouveio monovarietal wines from Douro Valley
Autor: Vilela, Alice
Teixeira, Sílvia
Fradique, Sofia
M. Nunes, Fernando
Cosme, Fernanda
Palavras-chave: volatile profile
sensory characteristics
Malvasia Fina
Data: 10-Set-2014
Editora: 12º Encontro de Química dos Alimentos
Citação: volatile profile and sensory characteristics of Malvasia Fina and Gouveio monovarietal wines
Resumo: White wines are, in general, fruitier and fresher than red wines. These descriptors depend on the wine grapes varieties and, with no less importance, on the winemaking technology. Nowadays, the use of wood barrels in the elaboration of quality white wines becomes common in winemaking, and some studies showed the influence of wood compounds on the white wine volatile composition [1, 2]. Flavour notes that are common descriptions of wines exposed to oak include caramel, cream, smoke, spice and vanilla [3]. In this work, monovarietal wines from two distinct grape varieties, Malvasia Fina and Gouveio, produced in stainless steel tanks and oak wood barrels, were analysed chemically and sensorially, before vinification, two months after vinification and five months after vinification. After SPME-GC-MS analysis and sensorial evaluation it was observed that Malvasia Fina white wines are more influenced by the vinification vat (oak wood or stainless steel) concerning aromatic and sensory attributes than the wines obtained from Gouveio grape variety independently of time. This knowledge could be a tool for the winemakers in order to better choose the winemaking process to obtain wines with higher quality standards.
Revisão por Pares: yes
URI: http://hdl.handle.net/10348/4520
ISBN: 978-989-98541-6-1
Tipo de Documento: Objecto de Conferência
Aparece nas colecções:OLD - DEBA - Acta de Conferência

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
Abstract silvia submeter.pdfresumo404,21 kBAdobe PDFThumbnail
ATA Silvia submeter.pdfATA384,04 kBAdobe PDFThumbnail
Sílvia química dos alimentos (1).pdfPoster1,73 MBAdobe PDFThumbnail

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