三种葡萄牙少数葡萄品种白葡萄酒的挥发性和感官特性

IF 1.1 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Ciencia E Tecnica Vitivinicola Pub Date : 2020-01-01 DOI:10.1051/ctv/20203501049

S. Piras, J. Brazão, J. Ricardo-da-Silva, O. Anjos, I. Caldeira

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引用次数: 6

摘要

这项工作的重点是表征挥发性化合物和白葡萄酒的感官特征，这些白葡萄酒是由葡萄牙的三个少数葡萄品种，即“Malvasia”(Colares)，“Verdelho”和“Galego Dourado”生产的。使用感官和气相色谱分析进行表征。此外，通过使用多变量分析对获得的数据进行分析，从而可以评估品种之间的异同。所获得的结果显示了不同葡萄品种生产的葡萄酒的差异，但最重要的是两个年份的差异得到了证实。从感官和化学的角度来看，所获得的结果显示了这些品种的有趣的酿酒潜力，但仍需要进一步的研究，以评估气候对挥发性化合物和感官特征的影响。

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Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties

This work focused on the characterization of the volatile compounds and sensory profile of white wines produced from three minority grapevine varieties of Portugal namely ‘Malvasia’ (Colares), ‘Verdelho’ and ‘Galego Dourado’. The characterization took place using sensory and gas chromatography analysis. Furthermore, the data obtained were analysed through the use of multivariate analysis, which made it possible to evaluate the similarities and dissimilarities between the varieties. The results obtained show a differentiation of the wines produced from each grapevine variety but above all a differentiation of the two vintages was verified. The results obtained, both from a sensory and a chemical point of view, show an interesting oenological potential of these varieties, but still require further studies, in order to evaluate the influence of climatic effects on the profile of volatile compounds and also on the sensory profile.

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来源期刊

Ciencia E Tecnica Vitivinicola Agricultural and Biological Sciences-Food Science

自引率

12.50%

发文量

期刊介绍： Ciência e Técnica Vitivinícola (Journal of Viticulture and Enology) is an international journal that publishes original articles, research notes and review articles, written in Portuguese or in English, on the various fields of the science and technology of vine and wine: Viticulture, Enology and Vitivinicultural economy.