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Pregled bibliografske jedinice broj: 897843

Evolution of free and bound volatile aroma compounds and phenols during fermentation of Muscat blanc grape juice with and without skins

Lukić, Igor; Cesare, Lotti; Urska, Vrhovsek
Evolution of free and bound volatile aroma compounds and phenols during fermentation of Muscat blanc grape juice with and without skins // Food chemistry, 232 (2017), 25-35 doi:10.1016/j.foodchem.2017.03.166 (međunarodna recenzija, članak, znanstveni)

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Naslov
Evolution of free and bound volatile aroma compounds and phenols during fermentation of Muscat blanc grape juice with and without skins

Autori
Lukić, Igor ; Cesare, Lotti ; Urska, Vrhovsek

Izvornik
Food chemistry (0308-8146) 232 (2017); 25-35

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Evolution ; Fermentation with skins ; Varietal aroma ; Monoterpenes ; Phenols

Sažetak
Recently, various technologies which utilise fermentation with skins have been developed for obtaining distinct white wines. This study first reports the dynamic changes of volatiles and phenols that occur during skin fermentation in white winemaking. Volatiles were analysed by solid-phase extraction (SPE), solid-phase microextraction (SPME) and gas chromatography (GC), and phenols by ultra-performance liquid chromatography (UPLC), both with mass spectrometric detection. Monoterpenols increased during the first 3 days of skin fermentation, after which certain glycosides decreased, but were higher than in control. The presence of skins reduced ho-trienol, β-damascenone, acids and esters. After a 1–3 days lag phase, skin fermentation caused a constant increase of most phenols. It was estimated that skin fermentation up to 1–3 days might be beneficial for monoterpenol varietal aroma, which should be re-evaluated through further studies. Longer durations promoted phenol extraction more strongly, which is possibly suitable for obtaining more distinct wines or blending components.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA

Ustanove:
Institut za poljoprivredu i turizam, Poreč,
Agronomski fakultet, Zagreb

Profili:

Avatar Url Igor Lukić (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com doi.org

Citiraj ovu publikaciju:

Lukić, Igor; Cesare, Lotti; Urska, Vrhovsek
Evolution of free and bound volatile aroma compounds and phenols during fermentation of Muscat blanc grape juice with and without skins // Food chemistry, 232 (2017), 25-35 doi:10.1016/j.foodchem.2017.03.166 (međunarodna recenzija, članak, znanstveni)
Lukić, I., Cesare, L. & Urska, V. (2017) Evolution of free and bound volatile aroma compounds and phenols during fermentation of Muscat blanc grape juice with and without skins. Food chemistry, 232, 25-35 doi:10.1016/j.foodchem.2017.03.166.
@article{article, author = {Luki\'{c}, Igor and Cesare, Lotti and Urska, Vrhovsek}, year = {2017}, pages = {25-35}, DOI = {10.1016/j.foodchem.2017.03.166}, keywords = {Evolution, Fermentation with skins, Varietal aroma, Monoterpenes, Phenols}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2017.03.166}, volume = {232}, issn = {0308-8146}, title = {Evolution of free and bound volatile aroma compounds and phenols during fermentation of Muscat blanc grape juice with and without skins}, keyword = {Evolution, Fermentation with skins, Varietal aroma, Monoterpenes, Phenols} }
@article{article, author = {Luki\'{c}, Igor and Cesare, Lotti and Urska, Vrhovsek}, year = {2017}, pages = {25-35}, DOI = {10.1016/j.foodchem.2017.03.166}, keywords = {Evolution, Fermentation with skins, Varietal aroma, Monoterpenes, Phenols}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2017.03.166}, volume = {232}, issn = {0308-8146}, title = {Evolution of free and bound volatile aroma compounds and phenols during fermentation of Muscat blanc grape juice with and without skins}, keyword = {Evolution, Fermentation with skins, Varietal aroma, Monoterpenes, Phenols} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE

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