Open Access
Issue
Ciência Téc. Vitiv.
Volume 35, Number 2, 2020
Page(s) 63 - 75
DOI https://doi.org/10.1051/ctv/20203502063
Published online 01 September 2020
  • Baiano A., Scrocco C., Sepielli G., Nobile M.A., 2016. Wine Processing: A critical review of physical, chemical, and sensory implications of innovative vinification procedures. Crit. Rev. Food Sci. Nutr., 56, 2391-2407. [CrossRef] [PubMed] [Google Scholar]
  • Bernardi G., Vendruscolo R.G., Ferrão T.S., Barin J.S., Cichoski A.J., Wagner R., 2014. Jelly palm (Butiaodorata) wine: Characterization of volatile compounds responsible for aroma. Food Anal. Methods, 7, 1982–1991. [Google Scholar]
  • Conner J.M., Paterson A. Piggott J.R., 1999. Release of distillate flavour compounds in Scotch malt whisky. J. Sci. Food Agr., 79, 1015-1020. [CrossRef] [Google Scholar]
  • De Castilhos M.B.M., Del Bianchi V.L., Gómez-Alonso S., García-Romero E., Hermosín-Gutiérrez I., 2019. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta. Food Chem., 272, 462-470. [Google Scholar]
  • Dominguez A., Agosin E., 2010. Gas chromatography coupled with mass spectrometry detection for the volatile profiling of Vitis vinifera cv. Carménère wines. J. Chil., 55, 385–391. [Google Scholar]
  • Escalona H., Birkmyre L., Piggott J.R., Paterson A., 2002. Effect of maturation in small oak casks on the volatility of red wine aroma compounds. Anal. Chim. Acta, 458, 45–54. [Google Scholar]
  • Escalona H., Piggott J.R., Conner J.M., Paterson A., 1999. Effect of ethanol strength on the volatility of higher alcohols and aldehydes. Ital. J. Food Sci., 11, 241-148. [Google Scholar]
  • Fariña L., Villar V., Ares G., Carrau F., Dellacassa E., Boido E., 2015. Volatile composition and aroma profile of Uruguayan Tannat wines. Food Res. Int., 69, 244-255. [Google Scholar]
  • Ferraretto P., Celotti E., 2016. Preliminary study of the effects of ultrasound on red wine polyphenols. CyTA – J. Food, 14, 1-7. [CrossRef] [Google Scholar]
  • Gagliole, 2013. Vinificazione integrale. Available at: http://www.gagliole.com/wpcontent/uploads/2013/07/Integral_Vinification_en.pdf (accessed 21.08.2020). [Google Scholar]
  • Geffroy O., Lopez R., Serrano E., Dufourcq T., Gracia-Moreno E., Cacho J., Ferreira V., 2015. Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes. Food Chem., 187, 243–253. [Google Scholar]
  • Gómez E., Martínez A., Laencina J., 1995. Changes in volatile compounds during maturation of some grape varieties. J. Sci. Food Agr., 67, 229-233. [CrossRef] [Google Scholar]
  • Guerra C.C., 2002. Maturação da uva e condução da vinificação para a elaboração de vinhos finos. In: Simpósio Mineiro de Viticultura e Enologia. Viticultura e Enologia: atualizando conceitos, 179-192. [Google Scholar]
  • Guth H., 1997. Quantitation and sensory studies of character impact odorants of different white wine varieties. J. Agric. Food Chem., 45, 3027-3032. [Google Scholar]
  • INRA, 2020. Available at: http://www7.inra.fr/internet/Directions/DIC/ACTUALITES/DOSSIERS/qualite-aliments/vin-cepage-’Marselan’.htm (accessed 21.08.2020). [Google Scholar]
  • Jiao L., Ouyang S., 2019. The Chinese wine industry. In: The Palgrave Handbook of Wine Industry Economics. 225-246. Ugaglia A.A., Cardebat J.-M., Corsi A. (eds.). Palgrave Macmillan, Cham. [CrossRef] [Google Scholar]
  • Lorrain B., Tempere S., Iturmendi N., Moine V., de Revel G., Teissedre P.L., 2013. Influence of phenolic compounds on the sensorial perception and volatility of red wine esters in model solution: An insight at the molecular level. Food Chem., 140, 76–82. [Google Scholar]
  • Lytra G., Tempere S., Le Floch A., de Revel G., Barbe J.C., 2013. Study of sensory interactions among red wine fruity esters in a model solution. J. Agr. Food Chem., 61, 8504–8513. [CrossRef] [Google Scholar]
  • Lyu J., Ma Y., Xu Y., Nie Y., Tang K., 2019. Characterization of the key aroma compounds in ‘Marselan’ wine by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission tests. Molecules, 24, 2978-2993. [Google Scholar]
  • Ma H., 2017. Cool climate wine production in China. Wine Vit. J., 32, 23–25. [Google Scholar]
  • Ma Z., Yang S., Mao J., Li W., Li W., Zuo C., Chu M., Zhao X., Zhou Q., Chen B., 2020. Effects of shading on the synthesis of volatile organic compounds in ‘‘Marselan’’ grape berries (Vitis vinifera L.). J. Plant Growth Regul. https://doi.org/10.1007/s00344-020-10123-2. [Google Scholar]
  • MAPA, 2018. Instrução normativa n° 14, de 08 de fevereiro de 2018. Complementação dos Padrões de Identidade e Qualidade do Vinho e Derivados da Uva e do Vinho. Available at: https://www.ibravin.org.br/admin/arquivos/informes/1522161859-an.pdf (accessed 21.08.2020). [Google Scholar]
  • Mason T.J., 1998. Power ultrasound in food processing – the way forward. In: Ultrasound in food processing. 105-126. Povey M.J.W., Mason T.J. (eds.). Blackie Academic & Professional, London. [Google Scholar]
  • Miele A., Rizzon L.A., 2011. Discrimination of Brazilian red varietal wines according to their sensory descriptors. Ciênc. Agrotec., 35, 1172–1176. [CrossRef] [Google Scholar]
  • Mihnea M., González-Sanjosé M.L., Ortega-Heras M., Pérez-Magariño S., 2014. A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques. LWT - Food Sci. Technol., 64, 32-41. [CrossRef] [Google Scholar]
  • Morgano M.A., Queiroz S.C.N., Ferreira M.M.C., 1999. Aplicação da análise exploratória na diferenciação de vegetais. Brazil. J. Food Technol., 2, 73-78. [Google Scholar]
  • OIV, 2019. Compendium of international methods of analysis of wines and musts. International Organisation of Vine and Wine, Paris. [Google Scholar]
  • Ostapenko V., Tkachenko O., Iukuridze E., 2017. Sensory and chemical attributes of dessert wines made by different freezing methods of ‘Marselan’ grapes. Ukr. Food J., 6, 278-290. [CrossRef] [Google Scholar]
  • Peinado R.A., Moreno J., Bueno J.E., Moreno J.A., Maurício J.C., 2004. Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration. Food Chem., 84, 585-590. [Google Scholar]
  • Perestrelo R., Fernandes A., Alburquerque F.F., Marques J.C., Camara J.S., 2006. Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds. Anal. Chim. Acta, 563, 154-164. [Google Scholar]
  • Pineau B., 2007. Contribution à l′étude de l′arôme fruité specifique des vins rouges de Vitis vinifera L. Cv. Merlot noir et Cabernet Sauvignon. 228 p. PhD Thesis, Université ̀Victor Segalen Bordeaux 2. [Google Scholar]
  • Piras S., Brazão J., Ricardo-da-Silva J.M., Anjos O., Caldeira I., 2020. Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties. Ciência Téc. Vitiv., 35, 49-62. [CrossRef] [EDP Sciences] [Google Scholar]
  • Plaza E.G., Jurado R., Iniesta J.A., Bautista-Ortín A.B., 2019. High power ultrasounds: A powerful, non-thermal and green technique for improving the phenolic. Bioweb of Conferences 41st World Congress of Vine and Wine, 12, 02001. [Google Scholar]
  • Robinson J., Harding J., Vouillamoz J., 2013. Wine Grapes: a complete guide to 1368 vine varieties, including their origins and flavours. 1248 p. Penguin Random House, London. [Google Scholar]
  • Shinohara T., 1985. Gas chromatographic analysis of volatile fatty acids in wines. Agr. Biol. Chem., 49, 2211–2212. [Google Scholar]
  • Toma M., Vinatoru M., Panywnyk L., Mason T.J., 2001. Investigation of the effects of ultrasound on vegetal tissues during solvent extraction. Ultrason. Sonochem., 8, 137–142. [CrossRef] [PubMed] [Google Scholar]
  • Vilanova M., Genisheva Z., Graña M., Oliveira J.M., 2013. Determination of odorants in varietal wines from international grape cultivars (Vitis vinífera) grown in NW Spain. S. Afr. J. Enol. Vitic., 34, 212-222. [Google Scholar]
  • Villamor R.R., Ross C.F., 2013. Wine matrix compounds affect perception of wine aromas. Annu. Rev. Food Sci. T., 4, 1–20. [CrossRef] [Google Scholar]
  • Wang J., Huo S., Zhang Y., Liu Y., Fan W., 2016. Effect of different pre-fermentation treatments on polyphenols, color, and volatile compounds of three wine varieties. Food Sci. Biotechnol., 25, 735-74. [Google Scholar]
  • Zea L., Moyano L., Moreno J., Cortes B., Medina M., 2001. Discrimination of the aroma fraction of Sherry wines obtained by oxidative and biological ageing. Food Chem., 75, 79–8. [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.