University of Castilla-La Mancha, Area of Food Technology, Faculty of Chemical Sciences, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain.
University of Castilla-La Mancha, Area of Food Technology, Faculty of Chemical Sciences, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain.
Food Res Int. 2017 Oct;100(Pt 1):201-208. doi: 10.1016/j.foodres.2017.06.036. Epub 2017 Jun 21.
The aroma of La Mancha Malbec red wines over four consecutive vintages was characterized by chemical and sensory analysis. Solid phase extraction (SPE) and gas chromatography-mass spectrometry (GC-MS) were used to isolate and analyze free volatile compounds. Quantitative Descriptive Sensory Analysis (QDA) was carried out to characterize the sensory aroma profile. A total of 79 free volatile compounds were identified and quantified in the wines over these four vintages. Volatile aroma compounds were classified into seven aromatic series and their odour activity values were calculated in order to determine the aroma impact compounds in these wines. The aroma sensory profile of these wines was characterized by red fruit, fresh, prune, liquorice, clove, caramel, leather, tobacco and coffee aromas. This study provides a complete aroma characterization of La Mancha Malbec red wines and it is proposed that these wines can be considered as an alternative to wines from traditional grape varieties of this region.
对拉曼恰马尔贝克红葡萄酒连续四个年份的香气进行了化学和感官分析。采用固相萃取（SPE）和气相色谱-质谱联用（GC-MS）对游离挥发性化合物进行分离和分析。采用定量描述性感官分析（QDA）对感官香气特征进行了描述。在这四个年份的葡萄酒中共鉴定和定量了 79 种游离挥发性化合物。将挥发性香气化合物分为 7 个芳香族系列，并计算了它们的气味活性值，以确定这些葡萄酒中的香气影响化合物。这些葡萄酒的香气感官特征为红色水果、新鲜、李子、甘草、丁香、焦糖、皮革、烟草和咖啡香气。本研究对拉曼恰马尔贝克红葡萄酒的香气进行了全面的特征描述，并提出这些葡萄酒可以作为该地区传统葡萄品种葡萄酒的替代品。
Zotero 插件