Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines

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dc.contributor.authorde Souza, João Carlos [UNESP]
dc.contributor.authorCrupi, Pasquale
dc.contributor.authorColletta, Antonio
dc.contributor.authorAntonacci, Donato
dc.contributor.authorToci, Aline Theodoro
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionAgricultural Research Council (CREA)
dc.contributor.institutionFederal University of Latin American Integration (UNILA)
dc.date.accessioned2021-06-25T11:01:37Z
dc.date.available2021-06-25T11:01:37Z
dc.date.issued2021-01-01
dc.description.abstractWine is one of the most traditional consumed alcoholic beverages in the world. Millions of wine enthusiasts worldwide duly appreciate a wine of excellent quality in terms of physicochemical and sensorial properties. Different classes of wines have different volatile compositions and sensorial properties, which can be altered, depending on the vinification process and use of additives. Among the widely employed additives in wine production is sulfite (SO2). The popularity of sulfite lies in its ability to preserve the flavor and freshness of wine; however, depending on the quantity, sulfite can pose serious health risks to consumers and affect the quality of the drink. The present study evaluated and compared the compositions of volatile compounds and sensorial properties of sparkling and traditional wines (with and without SO2) produced from Greek grapes ‘Grechetto’, ‘Greco bianco’ and ‘Greco di tufo’. The results obtained of the composition of volatile compounds in these wines pointed to differences between SO2–containing, SO2-free and sparkling wines, with different amounts of compounds such as alcohols, esters, fatty acids, phenols and differences in sensorial properties. The ‘Grechetto’ wine, prepared without SO2, exhibited greater quality, better volatile composition, and better sensorial properties compared to the wines produced with SO2.en
dc.description.affiliationDepartment of Analytical Chemistry Institute of Chemistry São Paulo State University (UNESP), Rua Professor Francisco Degni, 55, Araraquara
dc.description.affiliationResearch Unit for Viniculture and Enology in Southern Italy Agricultural Research Council (CREA), Via Casamassima, 148
dc.description.affiliationLatin American Institute of Life and Nature Sciences (ILACVN) Environmental and Food Interdisciplinary Studies Laboratory (LEIMAA) Federal University of Latin American Integration (UNILA), Av. Tancredo Neves, 6731, Foz do Iguaçu
dc.description.affiliationUnespDepartment of Analytical Chemistry Institute of Chemistry São Paulo State University (UNESP), Rua Professor Francisco Degni, 55, Araraquara
dc.identifierhttp://dx.doi.org/10.1007/s13197-021-05160-y
dc.identifier.citationJournal of Food Science and Technology.
dc.identifier.doi10.1007/s13197-021-05160-y
dc.identifier.issn0975-8402
dc.identifier.issn0022-1155
dc.identifier.scopus2-s2.0-85107208543
dc.identifier.urihttp://hdl.handle.net/11449/207824
dc.language.isoeng
dc.relation.ispartofJournal of Food Science and Technology
dc.sourceScopus
dc.subjectFlavor
dc.subjectGreek grape
dc.subjectSensory analysis
dc.subjectSparkling wine
dc.subjectSulfite
dc.subjectVolatile composition
dc.titleInfluence of vinification process over the composition of volatile compounds and sensorial characteristics of greek winesen
dc.typeArtigo

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