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ethyl octanoate/европейска винена лоза
Линкът е запазен в клипборда
8 резултата
Effects of elevated CO2 on grapevine (Vitis vinifera L.): volatile composition, phenolic content, and in vitro antioxidant activity of red wine.
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The impact of elevated carbon dioxide concentration ([CO2]) on the quality of berries, must, and red wine (with special reference to volatile composition, phenolic content, and antioxidant activity) made from Touriga Franca, a native grape variety of Vitis vinifera L. for Port and Douro wine
Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile.
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BACKGROUND
Carignan noir is one of the minor and ancient varieties from the Chilean wine scenario that has had a resurgence as a result of to its rediscovered oenological potential when cultivated under the conditions of the interior dryland area. Under these growing conditions Carignan noir wines
Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS.
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The principal purpose of the present work is to characterize the aroma, aroma-active, and anthocyanin profiles of Okuzgozu wines and to observe the effect of the pomace pressing technique on these parameters. A total of 58 and 59 volatile compounds were identified and quantified in free-run juice
Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine.
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This study compared the influence of different cover crops with clean tillage on wine aroma compounds of 5-year-old Cabernet Sauvignon vines. White clover, alfalfa, and tall fescue were used in the vineyard and compared with clean tillage. Aroma compounds of wine were analysed by solid-phase
Early leaf removal impact on volatile composition of Tempranillo wines.
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BACKGROUND
Early defoliation is a very innovative technique in viticulture used for yield management. The effects of early leaf removal performed manually and mechanically at two different phenological stages, pre-bloom and fruit set, on the volatile composition of Tempranillo (Vitis vinifera L.)
Headspace-solid phase microextraction-gas chromatography as a tool to define an index that establishes the retention capacity of the wine polymeric fraction towards ethyl esters.
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A headspace-solid phase microextraction followed by gas chromatographic analysis (HS-SPME-GC) was developed to be applied in the study of the interactions between the wine polymeric fraction and the ethyl esters: ethyl hexanoate, ethyl octanoate, and ethyl decanoate. Wine models (WM) were prepared
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.
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The present manuscript assessed the volatile and sensory profiles of BRS Rúbea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L-1 to 547 mg L-1) and ethyl and methyl
Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.
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Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal differences between interspecific hybrids are
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