Julia Crespo, V. Romero, Margarita García, T. Arroyo, J. M. Cabellos
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引用次数: 2
摘要
为了增强D.O.“Vinos de Madrid”白葡萄酒的香气潜力，保持该地区的感官特征，研究了使用Malvasia aromatica的冷皮肤接触技术的效果，作为适应气候变化相关影响的第一步。主要挥发性化合物采用液液萃取法提取，GC-FID定量。微量挥发性化合物采用HS-SPME/ GC-MS测定。感官分析也进行了描述和量化葡萄酒的属性。共鉴定并定量了37种成分。挥发性成分随皮肤接触时间的变化表现出混合行为。长时间的皮肤接触有助于增强皮肤中含有的一些化合物所提供的花香特征，特别是芳樟醇和2-苯基乙醇，它们是基于气味活性值(oav)的Malvasia aromatica葡萄酒的影响气味剂。
Influence of Skin-Contact Treatment on Aroma Profile of Malvasia Aromatica Wines in D.O. “Vinos de Madrid”
The effects of prefermentative cold skin-contact technique using Malvasia aromatica were studied as a first step to adapt to the climate change related effects in order to intensify the aroma potential of white wines of the D.O. “Vinos de Madrid” keeping the organoleptic characteristics of the region. Major volatile compounds were extracted by liquid–liquid extraction and quantified by GC-FID. Minor volatile compounds were determined by HS-SPME/GC–MS. Sensory analysis were also carried out to describe and quantify attributes of the wines. A total of 37 components were identified and quantified. Volatile components showed mixed behavior depending on the skin-contact time. Skin-contact for longer helps to enhance the floral character provided by some compounds contained in the skin, especially linalool and 2-phenyl etanol and were impact odorants of Malvasia aromatica wine based on odor activity values (OAVs).
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