Potencialidad de la variedad Torrontés para elaborar vinos monovarietales
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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| _version_ | 1876466876324773888 |
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| author | E. Falqué López |
| author_facet | E. Falqué López |
| contents | Potencialidad de la variedad Torrontés para elaborar vinos monovarietales E. Falqué López P. Estévez Meléndez M. L. Gil de la Peña Química Yeast Torrontés wines volatile compounds organoleptic analysis Industrial white wines from Torrontés grapes were elaborated. The must was subdivided in two lots, and each onewas inoculated with different commercial yeast, but submitting to the same steps and conditions of vinification. In thefinal wines, the chemical and sensorial analysis were carried out, and the volatile compounds extracted by liquid-liquidextraction with dichloromethane and subsequent injection into a gas chromatograph coupled to a mass spectrometer werealso determined. The chemical results did not show significant differences between the two wines. However, the sensorialand aromatic analysis confirmed the influence of the employed yeast. Independently of this, it was possible to confirm thatthis white variety permit to elaborate quality wines. © 2002 Altaga. All rights reserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430405 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.4 Vol.3 |
| format | Artículo científico |
| id | redalyc_72430405 |
| institution | Redalyc |
| language | en |
| publishDate | 2002 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Potencialidad de la variedad Torrontés para elaborar vinos monovarietales E. Falqué López Química Yeast Torrontés wines volatile compounds organoleptic analysis Potencialidad de la variedad Torrontés para elaborar vinos monovarietales E. Falqué López P. Estévez Meléndez M. L. Gil de la Peña Química Yeast Torrontés wines volatile compounds organoleptic analysis Industrial white wines from Torrontés grapes were elaborated. The must was subdivided in two lots, and each onewas inoculated with different commercial yeast, but submitting to the same steps and conditions of vinification. In thefinal wines, the chemical and sensorial analysis were carried out, and the volatile compounds extracted by liquid-liquidextraction with dichloromethane and subsequent injection into a gas chromatograph coupled to a mass spectrometer werealso determined. The chemical results did not show significant differences between the two wines. However, the sensorialand aromatic analysis confirmed the influence of the employed yeast. Independently of this, it was possible to confirm thatthis white variety permit to elaborate quality wines. © 2002 Altaga. All rights reserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430405 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.4 Vol.3 |
| title | Potencialidad de la variedad Torrontés para elaborar vinos monovarietales |
| topic | Química Yeast Torrontés wines volatile compounds organoleptic analysis |
| url | https://www.redalyc.org/articulo.oa?id=72430405 |