Cargando…

Effects of Two Different Irrigation Systems on the Amino Acid Concentrations, Volatile Composition and Sensory Profiles of Godello Musts and Wines

The concentrations of amino acids and volatile compounds of a given grapevine cultivar may be modified by climate variability between years and by management practices, such as irrigation, that may alter the typicality of its wines. The current study aimed at assessing the amino acid profile of must...

Descripción completa

Detalles Bibliográficos
Autores principales:	Mirás-Avalos, José Manuel, Bouzas-Cid, Yolanda, Trigo-Córdoba, Emiliano, Orriols, Ignacio, Falqué, Elena
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6517885/ https://www.ncbi.nlm.nih.gov/pubmed/31013598 http://dx.doi.org/10.3390/foods8040135

Ejemplares similares

Amino Acid Profiles to Differentiate White Wines from Three Autochtonous Galician Varieties
por: Mirás-Avalos, José Manuel, et al.
Publicado: (2020)

Influence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines
por: Vázquez-Pateiro, Iván, et al.
Publicado: (2022)

Evolution of the Aroma of Treixadura Wines during Bottle Aging
por: Vázquez-Pateiro, Iván, et al.
Publicado: (2020)

Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines
por: Rihak, Zdenek, et al.
Publicado: (2021)

Multidimensional analysis of the interaction of volatile compounds and amino acids in the formation of sensory properties of natural wine
por: Khalafyan, Alexan, et al.
Publicado: (2023)

Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics
por: Sam, Faisal Eudes, et al.
Publicado: (2021)

Effects of Regulated Deficit Irrigation on Amino Acid Profiles and Their Derived Volatile Compounds in Cabernet Sauvignon (Vitis vinifera L.) Grapes and Wines
por: Ju, Yan-lun, et al.
Publicado: (2018)

Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation
por: Muñoz-Castells, Raquel, et al.
Publicado: (2022)

Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties
por: Teng, Bo, et al.
Publicado: (2020)

Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines
por: Kang, Wenyu, et al.
Publicado: (2020)

Workflow to Investigate Subtle Differences in Wine Volatile Metabolome Induced by Different Root Systems and Irrigation Regimes
por: Awale, Mani, et al.
Publicado: (2021)

Regulated Deficit Irrigation Alters Anthocyanins, Tannins and Sensory Properties of Cabernet Sauvignon Grapes and Wines
por: Casassa, Luis Federico, et al.
Publicado: (2015)

Revealing the sensory impact of different levels and combinations of esters and volatile thiols in Chardonnay wines
por: Iobbi, Angelica, et al.
Publicado: (2023)

Impact of Different Oak Chips’ Aging on the Volatile Compounds and Sensory Characteristics of Vitis amurensis Wines
por: Yu, Yanxia, et al.
Publicado: (2022)

Contribution of Starmerella bacillaris and Oak Chips to Trebbiano d’Abruzzo Wine Volatile and Sensory Diversity
por: Perpetuini, Giorgia, et al.
Publicado: (2023)

Phenotypic and genotypic diversity of wine yeasts used for acidic musts
por: Kunicka-Styczyńska, Alina, et al.
Publicado: (2012)

Effects of new Torulaspora delbrueckii killer yeasts on the must fermentation kinetics and aroma compounds of white table wine
por: Velázquez, Rocío, et al.
Publicado: (2015)

Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris
por: Zhang, Shujuan, et al.
Publicado: (2015)

Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines
por: Oliver Simancas, Rodrigo, et al.
Publicado: (2021)

Effect of Early Basal Leaf Removal on Phenolic and Volatile Composition and Sensory Properties of Aglianico Red Wines
por: Iorio, Debora, et al.
Publicado: (2022)

Correlating Sensory Assessment of Smoke-Tainted Wines with Inter-Laboratory Study Consensus Values for Volatile Phenols
por: Favell, James W., et al.
Publicado: (2022)

Special Issue on Flavour Volatiles of Wine
por: Bordiga, Matteo, et al.
Publicado: (2021)

Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques
por: Sancho-Galán, Pau, et al.
Publicado: (2022)

Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines
por: Sam, Faisal Eudes, et al.
Publicado: (2021)

A Rapid Assay to Detect Toxigenic Penicillium spp. Contamination in Wine and Musts
por: Sanzani, Simona Marianna, et al.
Publicado: (2016)

Widely Targeted Metabolomics Was Used to Reveal the Differences between Non-Volatile Compounds in Different Wines and Their Associations with Sensory Properties
por: Cao, Weiyu, et al.
Publicado: (2023)

Role of Yeasts on the Sensory Component of Wines
por: Romano, Patrizia, et al.
Publicado: (2022)

Comparative assessment of amino acids and volatile compounds role in the formation of wines sensor properties by means of covariation analysis
por: Temerdashev, Z.A., et al.
Publicado: (2019)

Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors
por: Perestrelo, Rosa, et al.
Publicado: (2019)

Multi-Year Study of the Chemical and Sensory Effects of Microwave-Assisted Extraction of Musts and Stems in Cabernet Sauvignon, Merlot and Syrah Wines from the Central Coast of California
por: Casassa, L. Federico, et al.
Publicado: (2022)

Effect of Isomixing on Grape Must Fermentations of ATF1–Overexpressing Wine Yeast Strains
por: van Wyk, Niël, et al.
Publicado: (2020)

Data Fusion Approaches for the Characterization of Musts and Wines Based on Biogenic Amine and Elemental Composition
por: Mir-Cerdà, Aina, et al.
Publicado: (2022)

Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines
por: Amores-Arrocha, Antonio, et al.
Publicado: (2020)

Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract
por: Nguyen, Anh N.H., et al.
Publicado: (2019)

Volatile Profile Characterization of Croatian Commercial Sparkling Wines
por: Jagatić Korenika, Ana-Marija, et al.
Publicado: (2020)

Fungal diversity in grape must and wine fermentation assessed by massive sequencing, quantitative PCR and DGGE
por: Wang, Chunxiao, et al.
Publicado: (2015)

Impact of Chemical and Biological Fungicides Applied to Grapevine on Grape Biofilm, Must, and Wine Microbial Diversity
por: Escribano-Viana, Rocío, et al.
Publicado: (2018)

Changes in Phenolic Compounds and Antioxidant Activity of Fruit Musts and Fruit Wines during Simulated Digestion
por: Tarko, Tomasz, et al.
Publicado: (2020)

Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes
por: Laureati, Monica, et al.
Publicado: (2020)

A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators
por: Amores-Arrocha, Antonio, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_8cr3e79mi3ouugt34lvdcbh5b0