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Mirás-Avalos Jm - Autor o Coautor
Publicaciones > Artículo

Influence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines

Publicado en:Molecules. 27 (3): - 2022-02-01 27(3), doi: 10.3390/molecules27030810

Mirás-Avalos Jm;


Centro de Investigaci?n y Tecnolog?a Agroalimentaria de Arag?n - Autor o Coautor
Centro de Investigación y Tecnología Agroalimentaria de Aragón - Entidad de origen
Ctr Invest & Tecnol Agroalimentaria Aragon CITA, Dept Sistemas Agr Forestales & Medio Ambiente, Avda Montanana 930, Zaragoza 50059, Spain - Autor o Coautor
Univ Vigo, Fac Ciencias, Dept Quim Analit, Lagoas S-N, Orense 32004, Spain - Autor o Coautor
Universidade de Vigo - Autor o Coautor
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Resúmen: Clarification of the musts is carried out to remove particles that cause turbidity, oxidizable polyphenols, and eliminate excess of proteins. However, an excessive clarification of the musts can lead to the reduction of volatile compound concentrations and, as a consequence, modify the sensorial properties of the wines. Therefore, in this study, the influence of two pre-fermentation clarification techniques (static settling and flotation) on the concentrations of volatile compounds has been assessed in Albariño and Treixadura wines. Fermentations were performed at an industrial scale. Volatile compounds have been identified and quantified by gas chromatography (FID and mass spectrometry detection) and expert panelists assessed the sensory properties of the final wines. The results showed effects of the clarification techniques on the volatile composition of wines from both varieties. Flotation significantly increased the concentrations of benzyl alcohol in Treixadura wines, whereas this technique increased the concentration of 1-hexanol, octanoic acid, and furfural in Albariño wines, but without exceeding the corresponding perception thresholds. Panelists tended to score higher the wines coming from flotation, which, together with the shorter application time, makes this technique suitable for clarifying the musts of these two white varieties.

Palabras clave: acid-composition; alcoholic fermentation; aroma; components; flotation; grape solids; must clarification; musts; prefermentation clarification; quality; static settling; volatile compounds; white wines; Flotation; Must clarification; Static settling; Vitis-vinifera l.; Volatile compounds; White wine

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