Study of aromatic profile of different crosses of Monastrell white wines

BACKGROUND Aromatic compounds are responsible for the final quality of wines. A semi‐quantitative analysis was carried out during two consecutive seasons aiming to determine the volatile composition of 12 new white crosses obtained between Monastrell (M) and other varieties, such as Cabernet Sauvign...

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Veröffentlicht in:	Journal of the science of food and agriculture 2020-01, Vol.100 (1), p.38-49
Hauptverfasser:	Moreno‐Olivares, Juan Daniel, Paladines‐Quezada, Diego, Fernández‐Fernández, José Ignacio, Bleda‐Sánchez, Juan Antonio, Martínez‐Moreno, Alejandro, Gil‐Muñoz, Rocio
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Alcohol Alcoholic beverages Alcohols Aroma Aroma compounds Aromatic compounds Chemical composition Composition crosses Esters Flavoring Agents - chemistry Flavoring Agents - isolation & purification Gas chromatography Gas Chromatography-Mass Spectrometry GS‐SPME‐MS Mass spectrometry Mass spectroscopy Odorants - analysis odour Organic chemistry Peppermint Sensory evaluation Sensory properties Solid phase methods Solid Phase Microextraction Solid phases Terpenes Vitis vinifera volatile compounds Volatile Organic Compounds - chemistry Volatile Organic Compounds - isolation & purification Wine Wine - analysis Wine - classification Wines
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