Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora

•Ethyl esters and dicarboxylic acid esters provided fruity note for BRS Rúbea wines.•Hydroxylinalool and 2-phenyl ethanol contributed to BRS Rúbea fruity/foxy note.•Syringol and guaiacol were responsible for jam note in BRS Rúbea wines.•C6 alcohols (1-hexanol and cis-3-hexenol) provided vegetal note...

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Veröffentlicht in:	Food chemistry 2020-05, Vol.311, p.126025-126025, Article 126025
Hauptverfasser:	Bonatto Machado de Castilhos, Maurício, Luiz Del Bianchi, Vanildo, Gómez-Alonso, Sergio, García-Romero, Esteban, Hermosín-Gutiérrez, Isidro
Format:	Artikel
Sprache:	eng
Schlagworte:	Brazil Drying Fruit - chemistry Gas Chromatography-Mass Spectrometry - methods Humans Non-Vitis vinifera Odorants - analysis Sensory descriptive analysis Smell Submerged cap Vitis - chemistry Volatile compounds Volatile Organic Compounds - chemistry Wine Wine - analysis
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