The research aimed to explore the effect of grape maturity and neoxanthin contents on β-damascenone concnetration in musts and wines produced with Barbera grapes harvetsed at three different ripening levels. The role that yeast metabolism (Saccharomyces spp. and Kazachstania exigua) may have on β-damascenone accumulation during fermentation was also investigated. Neoxanthin was quantified during the last stages of berry ripening by HPLC/DAD analysis while β-damascenone concentration was measured by SIDA-SPME/GC/MS, in musts and wines obtained in laboratory-scale vinifications.
beta-damascenone from musts to wines with reference to grape maturity grade
Ferrandino A.;Pollon M.;Asproudi A.
2017-01-01
Abstract
The research aimed to explore the effect of grape maturity and neoxanthin contents on β-damascenone concnetration in musts and wines produced with Barbera grapes harvetsed at three different ripening levels. The role that yeast metabolism (Saccharomyces spp. and Kazachstania exigua) may have on β-damascenone accumulation during fermentation was also investigated. Neoxanthin was quantified during the last stages of berry ripening by HPLC/DAD analysis while β-damascenone concentration was measured by SIDA-SPME/GC/MS, in musts and wines obtained in laboratory-scale vinifications.
File in questo prodotto:
| File | Dimensione | Formato | |
|---|---|---|---|
|
Petroz et al_extended.pdf
Accesso riservato
Descrizione: Extended abstract
Tipo di file:
POSTPRINT (VERSIONE FINALE DELL’AUTORE)
Dimensione
223.9 kB
Formato
Adobe PDF
|
223.9 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
