Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging / (Record no. 3232)

000 -LEADER
fixed length control field 02953nma a2200277 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 2013 eng
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN 0002-9254
040 ## - CATALOGING SOURCE
Transcribing agency Sonoma County Wine Library
041 ## -
-- eng
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Leticia Martínez-Lapuente.
245 10 - TITLE STATEMENT
Title Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging /
Statement of responsibility, etc by Leticia Martínez-Lapuente.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc American Society for Enology and Viticulture,
Date of publication, distribution, etc 2013.
300 ## - PHYSICAL DESCRIPTION
Type Journal article
490 0# - JOURNAL TITLE
Title of the journal American Journal of Enology and Viticulture
520 ## - ABSTRACT
Abstract Spanish grape varieties that have been traditionally used to produce still wines were examined for their potential to make white and rosé sparkling wines. Sparkling wines manufactured from Vitis vinifera cv. Verdejo, Viura, Malvasía, Albarín, Godello, Garnacha, and Prieto varieties were examined for sensory attributes and for the evolution of monomeric and polymeric phenolics during different stages of winemaking and aging. Stabilization and clarification of the base wines significantly decreased the concentrations of anthocyanins and proanthocyanidins. During the initial months of aging on yeast lees, all types of polyphenols decreased, although some were released back into the wine during the final months. Garnacha rosé and Albarín white wines had high phenolic potential. Garnacha rosé sparkling wines had particularly high hydroxycinnamic acid concentrations, while Prieto Picudo rosé sparkling wines had the highest color intensity and anthocyanin concentrations. Among white sparkling wines, Albarín had the most catechin, proanthocyanidins, and, together with Viura, hydroxycinnamates. In sensory profiling, Prieto Picudo had more visual color intensity, red tones, olfactory intensity, freshness sensations, and foam quality than Garnacha wines. Albarín and Verdejo had more visual color and olfactory intensity than the other white wines, and Verdejo had better foam quality. Prieto Picudo, Albarín, and Verdejo were the most promising varieties for the production of high-quality sparkling wines.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Belén Ayestarán.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Silvia Pérez-Magariño.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Zenaida Guadalupe.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Miriam Ortega-Heras.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), C/ Madre de Dios 51, 26006, Logroño, La Rioja, España.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME Estación Enológica, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, C/ Santísimo Cristo, 16, 47490 Rueda, Valladolid, España.
773 0# - SOURCE JOURNAL
Journal title American Journal of Enology and Viticulture.
Related parts (Vol.) 64. (No.) 1. 2013. (Pages.) 39-49.
Page numbers 39-49
Volume number 64
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://ajevonline.org/content/64/1/39.abstract
991 ## - OAI IDENTIFIER
OAI set code AJEV
OAI set name American Journal of Enology and Viticulture
100 0# - MAIN ENTRY--PERSONAL NAME
-- 12052
700 0# - ADDED ENTRY-PERSONAL NAME
-- 12053
700 0# - ADDED ENTRY-PERSONAL NAME
-- 12054
700 0# - ADDED ENTRY-PERSONAL NAME
-- 12055
700 0# - ADDED ENTRY-PERSONAL NAME
-- 12056
710 2# - ADDED ENTRY-CORPORATE NAME
-- 12057
710 2# - ADDED ENTRY-CORPORATE NAME
-- 12058
856 42 - ELECTRONIC LOCATION & ACCESS
-- Link to original article.

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