Headspace-based techniques to identify the principal volatile compounds in red grape cultivars
The control of the raw material has a great influence on the final quality of wine. Nowadays, wineries have practically not incorporated an effective quality control of grape juice on their production process. Although wine aroma has been widely analysed, grape juice aroma for wine-making has been p...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Acceso en línea: | http://hdl.handle.net/20.500.11939/5325 |
| _version_ | 1855491906555871232 |
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| author | González-Mas, María C. Garcia-Riano, Luisa M. Alfaro, Cristina Rambla, Jose L. Padilla, Ana Isabel Gutiérrez, Abelardo |
| author_browse | Alfaro, Cristina Garcia-Riano, Luisa M. González-Mas, María C. Gutiérrez, Abelardo Padilla, Ana Isabel Rambla, Jose L. |
| author_facet | González-Mas, María C. Garcia-Riano, Luisa M. Alfaro, Cristina Rambla, Jose L. Padilla, Ana Isabel Gutiérrez, Abelardo |
| author_sort | González-Mas, María C. |
| collection | ReDivia |
| description | The control of the raw material has a great influence on the final quality of wine. Nowadays, wineries have practically not incorporated an effective quality control of grape juice on their production process. Although wine aroma has been widely analysed, grape juice aroma for wine-making has been poorly studied. In this study, two headspace-based technique methodologies have been proposed to characterise the aroma of grape juice: static headspace (SHS) and headspace solid phase microextraction (HS-SPME). Both techniques were applied on the samples from three maturation stages of two red grape cultivars: Tempranillo and Bobal, ranked first in Spanish and in Valencian Community cultivars, respectively. This study identifies the principal volatile compounds of grape juice: C(6) compounds, especially alcohols and aldehydes, using both techniques. It was confirmed that SHS and HS-SPME techniques could be incorporated into the process of the grape quality control in wineries as a result of its operational simplicity, low cost and reduced ecological impact compared with other conventional organic solvent-based techniques. |
| format | Artículo |
| id | ReDivia5325 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | ReDivia53252025-04-25T14:42:03Z Headspace-based techniques to identify the principal volatile compounds in red grape cultivars González-Mas, María C. Garcia-Riano, Luisa M. Alfaro, Cristina Rambla, Jose L. Padilla, Ana Isabel Gutiérrez, Abelardo The control of the raw material has a great influence on the final quality of wine. Nowadays, wineries have practically not incorporated an effective quality control of grape juice on their production process. Although wine aroma has been widely analysed, grape juice aroma for wine-making has been poorly studied. In this study, two headspace-based technique methodologies have been proposed to characterise the aroma of grape juice: static headspace (SHS) and headspace solid phase microextraction (HS-SPME). Both techniques were applied on the samples from three maturation stages of two red grape cultivars: Tempranillo and Bobal, ranked first in Spanish and in Valencian Community cultivars, respectively. This study identifies the principal volatile compounds of grape juice: C(6) compounds, especially alcohols and aldehydes, using both techniques. It was confirmed that SHS and HS-SPME techniques could be incorporated into the process of the grape quality control in wineries as a result of its operational simplicity, low cost and reduced ecological impact compared with other conventional organic solvent-based techniques. 2017-06-01T10:12:09Z 2017-06-01T10:12:09Z 2009 MAR 2009 article Gonzalez-Mas, M.C., Garcia-Riano, L.a M., Alfaro, C., Rambla, J.L., Padilla, Ana I., Gutierrez, Abelardo (2009). Headspace-based techniques to identify the principal volatile compounds in red grape cultivars. International Journal of Food Science and Technology, 44(3), 510-518. 0950-5423 http://hdl.handle.net/20.500.11939/5325 10.1111/j.1365-2621.2008.01779.x en openAccess Impreso |
| spellingShingle | González-Mas, María C. Garcia-Riano, Luisa M. Alfaro, Cristina Rambla, Jose L. Padilla, Ana Isabel Gutiérrez, Abelardo Headspace-based techniques to identify the principal volatile compounds in red grape cultivars |
| title | Headspace-based techniques to identify the principal volatile compounds in red grape cultivars |
| title_full | Headspace-based techniques to identify the principal volatile compounds in red grape cultivars |
| title_fullStr | Headspace-based techniques to identify the principal volatile compounds in red grape cultivars |
| title_full_unstemmed | Headspace-based techniques to identify the principal volatile compounds in red grape cultivars |
| title_short | Headspace-based techniques to identify the principal volatile compounds in red grape cultivars |
| title_sort | headspace based techniques to identify the principal volatile compounds in red grape cultivars |
| url | http://hdl.handle.net/20.500.11939/5325 |
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