Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
Abstract: The sensory profile of 23 monovarietal Malbec wines were evaluated and related to the headspace composition of aroma at two alcohol levels (10.0–12.0 to 14.5–17.2% v/v). Twelve attributes were selected by quantitative descriptive analysis. At P < 0.01, two attributes showed lower aro...
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| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Wiley
2022
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/15093 |
| Aporte de: |
| Sumario: | Abstract: The sensory profile of 23 monovarietal Malbec wines were evaluated
and related to the headspace composition of aroma at two alcohol levels
(10.0–12.0 to 14.5–17.2% v/v). Twelve attributes were selected by quantitative
descriptive analysis. At P < 0.01, two attributes showed lower aromatic
intensity when alcohol level increased, and at P < 0.05, three attributes
showed lower intensity; only one attribute showed higher intensity
(P < 0.05). Seventeen aroma compounds were identified using solid-phase
microextraction gas chromatography. Only one identified aroma compound
showed lower contribution when alcohol level increased (P < 0.01); another
aroma was added at P < 0.05. Only one aroma showed higher contribution
(P < 0.05). Ethanol influenced the relative contribution of aroma compounds
in different way – some declined while others increased. The sensorial
aroma perception was also changed; when ethanol was at 14.5–17.2%, the
odor was described as herbaceous instead of fruity, as was perceived at low
ethanol levels. |
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