Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine

Abstract: The sensory profile of 23 monovarietal Malbec wines were evaluated and related to the headspace composition of aroma at two alcohol levels (10.0–12.0 to 14.5–17.2% v/v). Twelve attributes were selected by quantitative descriptive analysis. At P < 0.01, two attributes showed lower aro...

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Detalles Bibliográficos
Autores principales: Goldner, María Cristina, Zamora, María Clara, Di Leo Lira, Paola, Gianninoto, Hernando, Bandoni, Arnaldo
Formato: Artículo
Lenguaje:Inglés
Publicado: Wiley 2022
Materias:
VINO TINTO
ETANOL
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/15093
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-15093
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic VINO TINTO
ETANOL
spellingShingle VINO TINTO
ETANOL
Goldner, María Cristina
Zamora, María Clara
Di Leo Lira, Paola
Gianninoto, Hernando
Bandoni, Arnaldo
Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
topic_facet VINO TINTO
ETANOL
description Abstract: The sensory profile of 23 monovarietal Malbec wines were evaluated and related to the headspace composition of aroma at two alcohol levels (10.0–12.0 to 14.5–17.2% v/v). Twelve attributes were selected by quantitative descriptive analysis. At P < 0.01, two attributes showed lower aromatic intensity when alcohol level increased, and at P < 0.05, three attributes showed lower intensity; only one attribute showed higher intensity (P < 0.05). Seventeen aroma compounds were identified using solid-phase microextraction gas chromatography. Only one identified aroma compound showed lower contribution when alcohol level increased (P < 0.01); another aroma was added at P < 0.05. Only one aroma showed higher contribution (P < 0.05). Ethanol influenced the relative contribution of aroma compounds in different way – some declined while others increased. The sensorial aroma perception was also changed; when ethanol was at 14.5–17.2%, the odor was described as herbaceous instead of fruity, as was perceived at low ethanol levels.
format Artículo
author Goldner, María Cristina
Zamora, María Clara
Di Leo Lira, Paola
Gianninoto, Hernando
Bandoni, Arnaldo
author_facet Goldner, María Cristina
Zamora, María Clara
Di Leo Lira, Paola
Gianninoto, Hernando
Bandoni, Arnaldo
author_sort Goldner, María Cristina
title Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
title_short Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
title_full Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
title_fullStr Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
title_full_unstemmed Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
title_sort effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
publisher Wiley
publishDate 2022
url https://repositorio.uca.edu.ar/handle/123456789/15093
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