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:
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