29 research outputs found
Volatile and glycosidically bound composition of Loureiro and Alvarinho wines
Composition of Loureiro and Alvarinho wines from the Vinhos Verdes region,
respecting free volatile compounds as well as glycosidically bound aroma precursors,
was exhaustively determined by GC-MS after adsorption on XAD-2 resin. On the
whole, were identified and quantified 120 volatile compounds in the free fraction and
77 glycosidically bound compounds, belonging to C6-compounds, alcohols, fatty acids
ethyl esters, esters of organic acids, acetates, monoterpenic alcohols, monoterpenic
oxides and diols, C13-norisoprenoids, volatile phenols, volatile fatty acids and carbonyl
compounds. Globally, the wines of the two cultivars present similar composition on
volatiles. However, respecting varietal compounds, Loureiro wines are richer than
Alvarinho ones with regard to C6-compounds and monoterpenic compounds, occurring
the opposite for volatile phenols. It was also demonstrate that wines of both varieties
may benefit the aroma reserve, present as glycoconjugates, as it is susceptible of
being technologically explored. Linalool, Ho-trienol, α-terpineol, contributing with
fruity and floral notes, and β-damascenone mostly for Alvarinho, confering tropical
fruit notes, are the varietal compounds which may particularly influence the aroma of
these wines. Respecting fermentative compounds, Alvarinho is also particularly rich in
fatty acids ethyl esters related to lipid metabolism and acetates of fusel alcohols,
which can provide it a fruity character; Loureiro contains higher levels of esters of
organic acids and 2-phenylethanol, conferring fruity and floral notes. Sensory analysis
agree with chemical analyses showing a pronounced tree and tropical fruit character
for Alvarinho wines while Loureiro wines present more intense citrus fruit notes.Centre of Biological
Engineering of Universidade do Minho; Estação VitivinÃcola Amândio
Galhano (EVAG); Solar de Serrade; EVAG; Comissão de Viticultura da Região dos Vinhos Verdes
Effects of vine or bunch shading on the glycosylated flavor precursors in grapes of Vitis vinifera L. cv. Syrah
International audienc
Quantitative determination of free and hydrolytically liberated beta-damascenone in red grapes and wines using a stable isotope dilution assay
International audienc
The aroma of muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates
International audienc
Effet de l'ombrage des ceps ou des grappes sur la composition en caroténoïdes des baies de Vitis vinifera L. I. La Syrah
International audienc
Quantitative determination of 2-methoxy-3-isobutylpyrazine in red wines and grapes of Bordeaux using a stable isotope dilution assay
International audienc
Effect of qualitative modification of light on the carotenoid contents in Vitis vinifera L.cv.Syrah berries
International audienc
Identification of passion fruit glycosides by gas chromatography/mass spectrometry
International audienc
Microclimatic influences in the vineyard on the flavor quality of grapes.
International audienc