Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine
In: International journal of food science & technology, Jg. 45 (2010), Heft 2, S. 234-244
Online
academicJournal
- print, 3/4 p
Zugriff:
This study evaluated the impact on free and bound volatiles of Malvasia delle Lipari passito wine of two transformation variables at different stages of the winemaking process: different sun exposures of post-harvested grapes during drying and pre-fermentative cryomaceration. Wine volatiles were analysed by solid-phase extraction/GC-MS (gas-chromatography/mass spectrometry) and odour by sensory descriptive analysis. The off-vine bunches dried in shaded conditions (MLsh wine) and juice cryomaceration (6 °C, 12 h) of the dried grapes (MLc wine), both significantly affected the volatiles of Malvasia delle Lipari traditionally produced (MLs wine). The MLsh wine was richest (67%) in free volatiles. Total bound terpenoids had a higher level in the MLsh wine (20%). Total free volatiles of the cryomacerated wine (MLc) were higher (45%) than those of MLs. Total bound volatiles were 36% higher in the cryomacerated sample. Sensory analysis showed that compositional differences of the wine volatiles reflected on their odour character.
Titel: |
Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine
|
---|---|
Autor/in / Beteiligte Person: | PIOMBINO, Paola ; GENOVESE, Alessandro ; GAMBUTI, Angelita ; LAMORTE, Simona Antonella ; LISANTI, Maria Tiziana ; MOIO, Luigi |
Link: | |
Zeitschrift: | International journal of food science & technology, Jg. 45 (2010), Heft 2, S. 234-244 |
Veröffentlichung: | Oxford: Wiley-Blackwell, 2010 |
Medientyp: | academicJournal |
Umfang: | print, 3/4 p |
ISSN: | 0950-5423 (print) |
Schlagwort: |
|
Sonstiges: |
|