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

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.
In Vino Analytica Scinetia (IVAS) 2017
Salamanca, Spagna
17/20 luglio 2017
Book of abstracts IVAS 2017
Escribano Bailon M.T., Garcia Estevez I., Gonzalez Paramas A.M., Duenas Paton M.- Fundacion general Universidad Salamanca
176
176
978-84-697-4579-3
Neoxanthin, SIDA-SPME/GC/MS, Kazachstania, Barbera
Petroziello, M.; Ferrandino, Alessandra; Vaudano, E.; Bonello, F.; Pollon, Matteo; Asproudi, Andriani
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/1652004
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