Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region
Bobal is an indigenous Spanish cultivar, principally grown in the region of Valencia. The volatile composition of young red wines made from the cv. Bobal grape variety grown in the La Mancha region of Spain has been studied over five vintages by instrumental analysis to determine the influence of gr...
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| Veröffentlicht in: | Food research international 2011-01, Vol.44 (1), p.61-70 |
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| creator | García-Carpintero, E. Gómez Sánchez-Palomo, E. González-Viñas, M.A. |
| description | Bobal is an indigenous Spanish cultivar, principally grown in the region of Valencia. The volatile composition of young red wines made from the cv. Bobal grape variety grown in the La Mancha region of Spain has been studied over five vintages by instrumental analysis to determine the influence of grape variety on the aroma of wine. Free and glycosidically-bound aroma compounds were isolated by solid phase extraction (SPE) using dichloromethane and ethyl acetate respectively to later be analyzed using gas chromatography–mass spectrometry (GC/MS). One hundred and twelve (112) free aroma compounds and ninety-six (96) bound aroma compounds were identified and quantified in Bobal wines oven this five year period. Based on the result, Bobal wine presents a complex chemical profile with a wealth of aromas in its aromatic composition. |
| doi_str_mv | 10.1016/j.foodres.2010.11.013 |
| format | Article |
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One hundred and twelve (112) free aroma compounds and ninety-six (96) bound aroma compounds were identified and quantified in Bobal wines oven this five year period. Based on the result, Bobal wine presents a complex chemical profile with a wealth of aromas in its aromatic composition.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2010.11.013</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Aroma compounds ; Biological and medical sciences ; Bobal wine ; Fermented food industries ; Food industries ; Fruit and vegetable industries ; Fundamental and applied biological sciences. 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One hundred and twelve (112) free aroma compounds and ninety-six (96) bound aroma compounds were identified and quantified in Bobal wines oven this five year period. Based on the result, Bobal wine presents a complex chemical profile with a wealth of aromas in its aromatic composition.</description><subject>Aroma compounds</subject><subject>Biological and medical sciences</subject><subject>Bobal wine</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gas chromatography–mass spectrometry</subject><subject>Vitaceae</subject><subject>Wines and vinegars</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNqFkE9rGzEQxUVooK6bj1DQpfS0m9Fq_1in4oY0CTj0kl56EWNp5MisV660tnE_fWRses1p0Oj33mMeY18ElAJEe7suXQg2UiorOO1ECUJesYmYdbLoRN18YBNQrSyUatVH9imlNQC0Tacm7M88hg1y84oRzUjR_8PRh4EHxyNZfvADJe4yw82-5D_CEnu-irglvsfoaTzmVzgM3A98gfwZh-yUlavs8ZldO-wT3VzmlP3-ef9y91gsfj083c0XhZGdGIsl1s46tGZZGSWqDjpTKQfU2FqCgtoK285q2UJDTf5QRnSAlTNWuEopsHLKvp19tzH83VEa9cYnQ32PA4Vd0rOm6aCWqs5kcyZNDClFcnob_QbjUQvQpyr1Wl-q1KcqtRA6V5l1Xy8JmAz2LuYzffovruQsBwBk7vuZo3zu3lPUyXgaDFkfyYzaBv9O0hviBIx9</recordid><startdate>201101</startdate><enddate>201101</enddate><creator>García-Carpintero, E. 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| subjects | Aroma compounds Biological and medical sciences Bobal wine Fermented food industries Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Gas chromatography–mass spectrometry Vitaceae Wines and vinegars |
| title | Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region |
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