• Castellano
  • English
  • Valenciá
Página de inicio de ReDivia
Página de la Generalitat ValenciáPágina de IVIA
View Item 
  •   ReDivia Home
  • 1.- Investigación
  • 1.1.- Artículos de revista académica
  • View Item
  •   ReDivia Home
  • 1.- Investigación
  • 1.1.- Artículos de revista académica
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Headspace-based techniques to identify the principal volatile compounds in red grape cultivars

Export
untranslatedRefworks
URI
http://hdl.handle.net/20.500.11939/5325
DOI
10.1111/j.1365-2621.2008.01779.x
Derechos de acceso
openAccess
Metadata
Show full item record
Author
González-Mas, María C.; Garcia-Riano, Luisa M.; Alfaro, Cristina; Rambla, Jose L.; Padilla, Ana Isabel; Gutiérrez, Abelardo
Date
2009
Cita bibliográfica
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.
Abstract
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.
Collections
  • 1.1.- Artículos de revista académica

Browse

All of ReDiviaCommunities & CollectionsBy Issue DateAuthorsTitlesSubjetcsCategoriesIVIA CentersThis CollectionBy Issue DateAuthorsTitlesSubjetcsCategoriesIVIA Centers

My Account

LoginRegister

Statistics

View Usage Statistics

Of interest

IVIA Open Access PolicyIntellectual property and copyrightAutoarchiveFrequently Asked Questions

Indexers

Recolectauntranslated

El contenido de este sitio está bajo una licencia Creative Commons - No comercial - Sin Obra Derivada (by-nc-nd), salvo que se indique lo contrario.