Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
Abstract: The sensory profile of 23 monovarietal Malbec wines were evaluated and related to the headspace composition of aroma at two alcohol levels (10.0–12.0 to 14.5–17.2% v/v). Twelve attributes were selected by quantitative descriptive analysis. At P < 0.01, two attributes showed lower aromatic intensity when alcohol level increased, and at P < 0.05, three attributes showed lower intensity; only one attribute showed higher intensity (P < 0.05). Seventeen aroma compounds were identified using solid-phase microextraction gas chromatography. Only one identified aroma compound showed lower contribution when alcohol level increased (P < 0.01); another aroma was added at P < 0.05. Only one aroma showed higher contribution (P < 0.05). Ethanol influenced the relative contribution of aroma compounds in different way – some declined while others increased. The sensorial aroma perception was also changed; when ethanol was at 14.5–17.2%, the odor was described as herbaceous instead of fruity, as was perceived at low ethanol levels.
| Main Authors: | , , , , |
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| Format: | Artículo biblioteca |
| Language: | eng |
| Published: |
Wiley
2009
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| Subjects: | VINO TINTO, ETANOL, |
| Online Access: | https://repositorio.uca.edu.ar/handle/123456789/15093 |
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