Influence of Different Alcohol Reduction Technologies on the Volatile Composition of La Mancha Tempranillo Rosé Wines

IF 3 Q2 FOOD SCIENCE & TECHNOLOGY
Beverages Pub Date : 2023-07-31 DOI:10.3390/beverages9030063
María Osorio Alises, E. Sánchez-Palomo, M. González-Viñas
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引用次数: 0

Abstract

The objective of the current research was to study the effect of different alcohol reduction technologies on the chemical aromatic composition of La Mancha Tempranillo rosé wines. Volatile compounds were analysed using Gas Chromatography coupled to Mass Spectrometry (GC-MS), with previous isolation by solid phase extraction (SPE). C6 compounds were the only group of varietal compounds that was modified when the total dealcoholizing process was used. According to their odor descriptor, the volatile compounds were grouped into six odorant series. The total intensity of each aromatic series was calculated by adding the OAVs of the compounds appointed to this series. All wines showed the same sequence, only modified the intensity of the principal aromatic series, mainly in total dealcoholized wines. These studied wines maintain the aromatic typicality independently from ethanol concentration, which highlights the viability of these techniques as an alternative to the traditional winemaking process, which will allow diversifying wine’s actual market.
不同降醇工艺对红葡萄酒挥发性成分的影响
本研究的目的是研究不同的酒精还原技术对La Mancha Tempranillo桃红葡萄酒化学芳香成分的影响。使用气相色谱-质谱联用(GC-MS)分析挥发性化合物,之前通过固相萃取(SPE)分离。C6化合物是唯一一组在使用总脱醇过程时被修饰的品种化合物。根据气味描述符,挥发性化合物可分为六个气味系列。通过添加指定给该系列的化合物的OAV来计算每个芳香族系列的总强度。所有葡萄酒都显示出相同的顺序,只是改变了主要芳香系列的强度,主要是在总脱醇葡萄酒中。这些研究的葡萄酒独立于乙醇浓度保持着芳香的典型性,这突出了这些技术作为传统酿酒工艺的替代品的可行性,这将使葡萄酒的实际市场多样化。
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来源期刊
Beverages
Beverages FOOD SCIENCE & TECHNOLOGY-
CiteScore
6.10
自引率
8.60%
发文量
68
审稿时长
11 weeks
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