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dc.contributor.authorGil Cortiella, Mariona
dc.contributor.authorÚbeda, Cristina
dc.contributor.authorBarrio Galán, Rubén del
dc.contributor.authorPeña‐Neira, Alvaro
dc.date.accessioned2024-02-05T13:19:08Z
dc.date.available2024-02-05T13:19:08Z
dc.date.issued2019
dc.identifier.citationJournal of the Science of Food and Agriculture (2020); 100: 836–845es
dc.identifier.issn0022-5142es
dc.identifier.urihttps://uvadoc.uva.es/handle/10324/65719
dc.descriptionProducción Científicaes
dc.description.abstractBACKGROUND: A classical postulate of viticulture declares that small grape berries produce the best red wines. The popularity of this postulate among winemakers leads them to consider berry size at harvest as a tool to measure the grape’s potential to obtain great red wines. To address this issue, two vineyards from the same cultivar and subjected to the same physiological conditions during growing were selected for their difference in average grape berry size at harvest. Grapes from both origins were characterized and used for red winemaking by the same way. Release of volatile compounds and phenolic compounds during the alcoholic fermentation was monitored, and the finished wines were chemically characterized. RESULTS: Larger grapes have a lower theoretical surface-to-volume ratio but have thicker skins and a greater proportion of skins (m/m). Wines made from grapes with a greater proportion of skins contain higher amounts of phenolic compounds, terpenes, volatile acids, acetate esters and polysaccharides. CONCLUSION: According to the results, it seems that grape skin extraction is more related to skin proportion than to berry size. Thus not always smaller grapes produce darker red wines.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherSociety of Chemical Industryes
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccesses
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.subject.classificationberry size; wine phenolic composition; wine aroma; wine polysaccharides; Carménère cv.es
dc.titleImpact of berry size at harvest on red wine composition: a winemaker's approaches
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holder© 2019 Society of Chemical Industryes
dc.identifier.doi10.1002/jsfa.10095es
dc.relation.publisherversionhttps://onlinelibrary.wiley.com/es
dc.identifier.publicationfirstpage836es
dc.identifier.publicationissue2es
dc.identifier.publicationlastpage845es
dc.identifier.publicationtitleJournal of the Science of Food and Agriculturees
dc.identifier.publicationvolume100es
dc.peerreviewedSIes
dc.description.projectThis work was supported by CONICYT-Chile (FONDECYT 3150322, FONDECYT 11160510, FONDECYT 1140882 and FONDEQUIP EQM-130129).es
dc.identifier.essn1097-0010es
dc.rightsCC0 1.0 Universal*
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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