Hispana. Acceso en línea al Patrimonio Cultural Digital Español

Está en:  › Datos do registro

The influence of pre-fermentative maceration and ageing factors on ester profile and marker determination of Pedro Ximenez sparkling wines

Identificadores del recurso

http://zaguan.unizar.es/record/75689

10.1016/j.foodchem.2017.03.048

Procedencia

(Repositorio Institucional Zaguán)

Ficha

Título:: The influence of pre-fermentative maceration and ageing factors on ester profile and marker determination of Pedro Ximenez sparkling wines
Descrición:: The influence of pre-fermentative maceration and ageing factors on the ester profiles of Pedro Ximenez sparkling wines was evaluated. The pre-fermentative maceration consisted of the skin-maceration of musts at 10 degrees C for 6 h. The sparkling wines were produced following the Champenoise method. Samples were monitored at 3, 6 and 9 months of ageing on lees. Sparkling wines with pre fermentative maceration displayed higher contents of ethyl esters of branched acids and cinnamates. Meanwhile, those without maceration showed higher levels of ethyl esters of fatty acids and higher alcohol acetates. The study of statistical interactions elucidated different hydrolytic kinetics and developments in higher alcohol acetates and ethyl esters of branched acids during ageing. The application of a dual criterion based on univariate (ANOVA) and multivariate analyses (OPLS-DA) allowed us to identify new potential volatile markers related to pre-fermentative maceration and ageing time, reported for the first time in sparkling wines.
Idioma:: English
Autor/Productor:: Ruiz-Moreno, M.J.; Munoz-Redondo, J.M.; Cuevas, F.J.; Marrufo-Curtido, A.; Leon, J.M.; Ramirez, P.; Moreno-Rojas, J.M.
Dereitos:: All rights reserved; http://www.europeana.eu/rights/rr-f/
Data:: 2017
Tipo de recurso:: info:eu-repo/semantics/article; info:eu-repo/semantics/acceptedVersion
Formato:: application/pdf

oai_dc

Descargar XML

<?xml version="1.0" encoding="UTF-8" ?>

<oai_dc:dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
1. <dc:creator>Ruiz-Moreno, M.J.</dc:creator>
2. <dc:creator>Munoz-Redondo, J.M.</dc:creator>
3. <dc:creator>Cuevas, F.J.</dc:creator>
4. <dc:creator>Marrufo-Curtido, A.</dc:creator>
5. <dc:creator>Leon, J.M.</dc:creator>
6. <dc:creator>Ramirez, P.</dc:creator>
7. <dc:creator>Moreno-Rojas, J.M.</dc:creator>
8. <dc:title>The influence of pre-fermentative maceration and ageing factors on ester profile and marker determination of Pedro Ximenez sparkling wines</dc:title>
9. <dc:identifier>http://zaguan.unizar.es/record/75689</dc:identifier>
10. <dc:publisher />
11. <dc:description>The influence of pre-fermentative maceration and ageing factors on the ester profiles of Pedro Ximenez sparkling wines was evaluated. The pre-fermentative maceration consisted of the skin-maceration of musts at 10 degrees C for 6 h. The sparkling wines were produced following the Champenoise method. Samples were monitored at 3, 6 and 9 months of ageing on lees. Sparkling wines with pre fermentative maceration displayed higher contents of ethyl esters of branched acids and cinnamates. Meanwhile, those without maceration showed higher levels of ethyl esters of fatty acids and higher alcohol acetates. The study of statistical interactions elucidated different hydrolytic kinetics and developments in higher alcohol acetates and ethyl esters of branched acids during ageing. The application of a dual criterion based on univariate (ANOVA) and multivariate analyses (OPLS-DA) allowed us to identify new potential volatile markers related to pre-fermentative maceration and ageing time, reported for the first time in sparkling wines.</dc:description>
12. <dc:format>application/pdf</dc:format>
13. <dc:language>eng</dc:language>
14. <dc:date>2017</dc:date>
15. <dc:type>info:eu-repo/semantics/article</dc:type>
16. <dc:type>info:eu-repo/semantics/acceptedVersion</dc:type>
17. <dc:rights>All rights reserved</dc:rights>
18. <dc:rights>http://www.europeana.eu/rights/rr-f/</dc:rights>
19. <dc:identifier>10.1016/j.foodchem.2017.03.048</dc:identifier>
</oai_dc:dc>

marcxml

Descargar XML

<?xml version="1.0" encoding="UTF-8" ?>

<marc:record type="Bibliographic" schemaLocation="http://www.loc.gov/MARC21/slim http://www.loc.gov/standards/marcxml/schema/MARC21slim.xsd">
1. <marc:leader>00000coc 2200000uu 4500</marc:leader>
2. <marc:controlfield tag="001">75689</marc:controlfield>
3. <marc:controlfield tag="005">20190709135646.0</marc:controlfield>
4. <marc:datafield ind1="7" ind2=" " tag="024">
  1. <marc:subfield code="2">doi</marc:subfield>
  2. <marc:subfield code="a">10.1016/j.foodchem.2017.03.048</marc:subfield>
  </marc:datafield>
5. <marc:datafield ind1="8" ind2=" " tag="024">
  1. <marc:subfield code="2">sideral</marc:subfield>
  2. <marc:subfield code="a">105513</marc:subfield>
  </marc:datafield>
6. <marc:datafield ind1=" " ind2=" " tag="037">
  1. <marc:subfield code="a">ART-2017-105513</marc:subfield>
  </marc:datafield>
7. <marc:datafield ind1=" " ind2=" " tag="041">
  1. <marc:subfield code="a">eng</marc:subfield>
  </marc:datafield>
8. <marc:datafield ind1=" " ind2=" " tag="100">
  1. <marc:subfield code="a">Ruiz-Moreno, M.J.</marc:subfield>
  </marc:datafield>
9. <marc:datafield ind1=" " ind2=" " tag="245">
  1. <marc:subfield code="a">The influence of pre-fermentative maceration and ageing factors on ester profile and marker determination of Pedro Ximenez sparkling wines</marc:subfield>
  </marc:datafield>
10. <marc:datafield ind1=" " ind2=" " tag="260">
  1. <marc:subfield code="c">2017</marc:subfield>
  </marc:datafield>
11. <marc:datafield ind1="0" ind2=" " tag="506">
  1. <marc:subfield code="a">Access copy available to the general public</marc:subfield>
  2. <marc:subfield code="f">Unrestricted</marc:subfield>
  </marc:datafield>
12. <marc:datafield ind1="3" ind2=" " tag="520">
  1. <marc:subfield code="a">The influence of pre-fermentative maceration and ageing factors on the ester profiles of Pedro Ximenez sparkling wines was evaluated. The pre-fermentative maceration consisted of the skin-maceration of musts at 10 degrees C for 6 h. The sparkling wines were produced following the Champenoise method. Samples were monitored at 3, 6 and 9 months of ageing on lees. Sparkling wines with pre fermentative maceration displayed higher contents of ethyl esters of branched acids and cinnamates. Meanwhile, those without maceration showed higher levels of ethyl esters of fatty acids and higher alcohol acetates. The study of statistical interactions elucidated different hydrolytic kinetics and developments in higher alcohol acetates and ethyl esters of branched acids during ageing. The application of a dual criterion based on univariate (ANOVA) and multivariate analyses (OPLS-DA) allowed us to identify new potential volatile markers related to pre-fermentative maceration and ageing time, reported for the first time in sparkling wines.</marc:subfield>
  </marc:datafield>
13. <marc:datafield ind1=" " ind2=" " tag="540">
  1. <marc:subfield code="9">info:eu-repo/semantics/openAccess</marc:subfield>
  2. <marc:subfield code="a">All rights reserved</marc:subfield>
  3. <marc:subfield code="u">http://www.europeana.eu/rights/rr-f/</marc:subfield>
  </marc:datafield>
14. <marc:datafield ind1=" " ind2=" " tag="590">
  1. <marc:subfield code="a">4.946</marc:subfield>
  2. <marc:subfield code="b">2017</marc:subfield>
  </marc:datafield>
15. <marc:datafield ind1=" " ind2=" " tag="591">
  1. <marc:subfield code="a">CHEMISTRY, APPLIED</marc:subfield>
  2. <marc:subfield code="b">5 / 71 = 0.07</marc:subfield>
  3. <marc:subfield code="c">2017</marc:subfield>
  4. <marc:subfield code="d">Q1</marc:subfield>
  5. <marc:subfield code="e">T1</marc:subfield>
  </marc:datafield>
16. <marc:datafield ind1=" " ind2=" " tag="591">
  1. <marc:subfield code="a">NUTRITION & DIETETICS</marc:subfield>
  2. <marc:subfield code="b">11 / 81 = 0.136</marc:subfield>
  3. <marc:subfield code="c">2017</marc:subfield>
  4. <marc:subfield code="d">Q1</marc:subfield>
  5. <marc:subfield code="e">T1</marc:subfield>
  </marc:datafield>
17. <marc:datafield ind1=" " ind2=" " tag="591">
  1. <marc:subfield code="a">FOOD SCIENCE & TECHNOLOGY</marc:subfield>
  2. <marc:subfield code="b">7 / 133 = 0.053</marc:subfield>
  3. <marc:subfield code="c">2017</marc:subfield>
  4. <marc:subfield code="d">Q1</marc:subfield>
  5. <marc:subfield code="e">T1</marc:subfield>
  </marc:datafield>
18. <marc:datafield ind1=" " ind2=" " tag="592">
  1. <marc:subfield code="a">1.793</marc:subfield>
  2. <marc:subfield code="b">2017</marc:subfield>
  </marc:datafield>
19. <marc:datafield ind1=" " ind2=" " tag="593">
  1. <marc:subfield code="a">Analytical Chemistry</marc:subfield>
  2. <marc:subfield code="c">2017</marc:subfield>
  3. <marc:subfield code="d">Q1</marc:subfield>
  </marc:datafield>
20. <marc:datafield ind1=" " ind2=" " tag="593">
  1. <marc:subfield code="a">Medicine (miscellaneous)</marc:subfield>
  2. <marc:subfield code="c">2017</marc:subfield>
  3. <marc:subfield code="d">Q1</marc:subfield>
  </marc:datafield>
21. <marc:datafield ind1=" " ind2=" " tag="593">
  1. <marc:subfield code="a">Food Science</marc:subfield>
  2. <marc:subfield code="c">2017</marc:subfield>
  3. <marc:subfield code="d">Q1</marc:subfield>
  </marc:datafield>
22. <marc:datafield ind1=" " ind2="4" tag="655">
  1. <marc:subfield code="a">info:eu-repo/semantics/article</marc:subfield>
  2. <marc:subfield code="v">info:eu-repo/semantics/acceptedVersion</marc:subfield>
  </marc:datafield>
23. <marc:datafield ind1=" " ind2=" " tag="700">
  1. <marc:subfield code="a">Munoz-Redondo, J.M.</marc:subfield>
  </marc:datafield>
24. <marc:datafield ind1=" " ind2=" " tag="700">
  1. <marc:subfield code="a">Cuevas, F.J.</marc:subfield>
  </marc:datafield>
25. <marc:datafield ind1=" " ind2=" " tag="700">
  1. <marc:subfield code="a">Marrufo-Curtido, A.</marc:subfield>
  2. <marc:subfield code="u">Universidad de Zaragoza</marc:subfield>
  </marc:datafield>
26. <marc:datafield ind1=" " ind2=" " tag="700">
  1. <marc:subfield code="a">Leon, J.M.</marc:subfield>
  </marc:datafield>
27. <marc:datafield ind1=" " ind2=" " tag="700">
  1. <marc:subfield code="a">Ramirez, P.</marc:subfield>
  </marc:datafield>
28. <marc:datafield ind1=" " ind2=" " tag="700">
  1. <marc:subfield code="a">Moreno-Rojas, J.M.</marc:subfield>
  </marc:datafield>
29. <marc:datafield ind1="2" ind2=" " tag="710">
  1. <marc:subfield code="1">2009</marc:subfield>
  2. <marc:subfield code="2">750</marc:subfield>
  3. <marc:subfield code="a">Universidad de Zaragoza</marc:subfield>
  4. <marc:subfield code="b">Dpto. Química Analítica</marc:subfield>
  5. <marc:subfield code="c">Área Química Analítica</marc:subfield>
  </marc:datafield>
30. <marc:datafield ind1=" " ind2=" " tag="773">
  1. <marc:subfield code="g">230 (2017), 697-704</marc:subfield>
  2. <marc:subfield code="p">Food chem.</marc:subfield>
  3. <marc:subfield code="t">Food Chemistry</marc:subfield>
  4. <marc:subfield code="x">0308-8146</marc:subfield>
  </marc:datafield>
31. <marc:datafield ind1="4" ind2=" " tag="856">
  1. <marc:subfield code="s">361075</marc:subfield>
  2. <marc:subfield code="u">http://zaguan.unizar.es/record/75689/files/texto_completo.pdf</marc:subfield>
  3. <marc:subfield code="y">Postprint</marc:subfield>
  </marc:datafield>
32. <marc:datafield ind1="4" ind2=" " tag="856">
  1. <marc:subfield code="s">47530</marc:subfield>
  2. <marc:subfield code="u">http://zaguan.unizar.es/record/75689/files/texto_completo.jpg?subformat=icon</marc:subfield>
  3. <marc:subfield code="x">icon</marc:subfield>
  4. <marc:subfield code="y">Postprint</marc:subfield>
  </marc:datafield>
33. <marc:datafield ind1="C" ind2="O" tag="909">
  1. <marc:subfield code="o">oai:zaguan.unizar.es:75689</marc:subfield>
  2. <marc:subfield code="p">articulos</marc:subfield>
  3. <marc:subfield code="p">driver</marc:subfield>
  </marc:datafield>
34. <marc:datafield ind1=" " ind2=" " tag="951">
  1. <marc:subfield code="a">2019-07-09-12:41:12</marc:subfield>
  </marc:datafield>
35. <marc:datafield ind1=" " ind2=" " tag="980">
  1. <marc:subfield code="a">ARTICLE</marc:subfield>
  </marc:datafield>
</marc:record>