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    Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/59817

    Título
    Impact of glucose oxidase treatment in high sugar and pH musts on volatile composition of white wines
    Autor
    Mangas, Rafael
    González García, María RosaAutoridad UVA Orcid
    Martín Peña, PedroAutoridad UVA Orcid
    Rodríguez Nogales, José ManuelAutoridad UVA Orcid
    Año del Documento
    2023
    Editorial
    Elsevier
    Descripción
    Producción Científica
    Documento Fuente
    LWT, 2023, vol. 184, 114975
    Resumen
    Climate change is modifying the composition of the grapes, increasing sugar and pH levels, which produces unbalanced wines with high alcohol degree, low acidity and poor aromatic notes. In this study, glucose oxidase (GOX) and catalase (CAT) were applied in white must with high sugar content and pH (>3.8) to simultaneously decrease glucose concentration and pH. The effect of enzyme treatment on volatile composition of wine was investigated. A concentration of 0.17 mkat/L for both GOX and CAT was sufficient to produce a remarkable reduction of glucose concentration in the must (61.5 g/L), achieving similar results within the pH range of 3–4. The musts subjected to enzymatic treatment yielded more balanced wines, lowering their alcohol content by 10–27 mL/L and pH by 0.3–0.5, while leaving their chromatic characteristics unchanged compared to the control wines. As positive effects, enzyme treatment reduced the concentrations of C6-alcohols with green-herbaceous notes and high-chain ethyl esters with soapy notes in wines, and did not modify the concentrations of short-chain ethyl esters, acids and higher alcohols. However, the concentrations of heptyl acetate and 2-phenylethanol with floral notes, and some ketones with floral and fruit notes, were lower in wines from treated musts.
    Materias (normalizadas)
    Vinos y vinificación
    Viticultura
    Materias Unesco
    3103.08 Gestión de la Producción Vegetal
    31 Ciencias Agrarias
    Palabras Clave
    Alcohol strength
    Acidity
    Gluconic acid
    Catalase
    Grado alcohólico
    Acidez
    Ácido glucónico
    Catalasa
    ISSN
    0023-6438
    Revisión por pares
    SI
    DOI
    10.1016/j.lwt.2023.114975
    Version del Editor
    https://www.sciencedirect.com/science/article/pii/S0023643823005546?via%3Dihub
    Propietario de los Derechos
    © 2023 The Authors
    Idioma
    eng
    URI
    https://uvadoc.uva.es/handle/10324/59817
    Tipo de versión
    info:eu-repo/semantics/publishedVersion
    Derechos
    openAccess
    Aparece en las colecciones
    • GIRVITEN - Artículos de Revista [7]
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    Nombre:
    Impact-of-glucose-oxidase-treatment.pdf
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    Atribución 4.0 InternacionalLa licencia del ítem se describe como Atribución 4.0 Internacional

    Universidad de Valladolid

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