Volatile sulphur compounds composition of monovarietal white wines

Moreira, Nathalie; Pinho, Paula Guedes de; Santos, Cristina; Vasconcelos, Isabel

Publication

Volatile sulphur compounds composition of monovarietal white wines

2010Journal article

dc.contributor.author	Moreira, Nathalie
dc.contributor.author	Pinho, Paula Guedes de
dc.contributor.author	Santos, Cristina
dc.contributor.author	Vasconcelos, Isabel
dc.date.accessioned	2010-10-06T15:00:16Z
dc.date.available	2010-10-06T15:00:16Z
dc.date.issued	2010
dc.description.abstract	The sulphur compounds composition of wines produced experimentally from six white cultivars (Alvarinho, Loureiro, Trajadura, Pedernã, Azal Branco and Avesso) was evaluated during two consecutive vintages. Results show that wines could be differentiated according to their sulphur compounds content. In general, Loureiro, Trajadura and Pedernã cultivars led to wines with low concentrations of sulphur compounds; however, Loureiro wines were characterised by significant amounts of dimethyl sulphone, whereas Trajadura wines possessed a high content of 3-(methylthio)propyl acetate and 4-(methylthio)-1-butanol. Alvarinho and Avesso wines showed high levels of S-methyl thioacetate, 3-mercapto-1-propanol, 3-(ethylthio)-1-propanol and 3-methylthiopropionic acid. Significant amounts of 2-methyltetrahydrothiophen-3-one, cis- and trans-2-methyltetrahydrothiophen-3-ol were also found in Avesso wines. Azal Branco wines were low in 3-(methylthio)propyl acetate and 2-(methylthio)ethanol, and high contents in S-methyl thioacetate, 3-mercapto-1-propanol and 2-mercaptoethanol. A linear discriminant analysis of sulphur compounds levels showed a differentiation of wines according to their varietal origin.	por
dc.description.version	info:eu-repo/semantics/acceptedVersion
dc.identifier.citation	"Food Chemistry" . ISSN 0308-8146. 123: 4 (2010) 1198–1203	por
dc.identifier.doi	10.1016/j.foodchem.2010.05.086
dc.identifier.eissn	1873-7072
dc.identifier.issn	0308-8146
dc.identifier.uri	http://hdl.handle.net/10400.14/2668
dc.identifier.wos	WOS:000281010300035
dc.language.iso	eng	por
dc.publisher	Elsevier	por
dc.relation	CARACTERIZAÇÃO ENOLÓGICA DE CASTAS PORTUGUESAS - ESTUDO DA INFLUÊNCIA DA COMPOSIÇÃO QUÍMICA DO MOSTO NO PERFIL AROMÁTICO DO VINHO
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject	GC/FPD	por
dc.subject	Heavy sulphur compounds	por
dc.subject	Cultivars	por
dc.subject	Alvarinho;	por
dc.subject	Loureiro	por
dc.subject	Trajadura	por
dc.subject	Pedernã	por
dc.subject	Azal Branco	por
dc.subject	Avesso	por
dc.subject	Vinhos Verdes wines	por
dc.title	Volatile sulphur compounds composition of monovarietal white wines	por
dc.type	journal article
dspace.entity.type	Publication
oaire.awardTitle	CARACTERIZAÇÃO ENOLÓGICA DE CASTAS PORTUGUESAS - ESTUDO DA INFLUÊNCIA DA COMPOSIÇÃO QUÍMICA DO MOSTO NO PERFIL AROMÁTICO DO VINHO
oaire.awardURI	info:eu-repo/grantAgreement/FCT//PRAXIS XXI%2FBD%2F5062%2F95/PT
oaire.citation.endPage	1203
oaire.citation.issue	4
oaire.citation.startPage	1198
oaire.citation.title	Food Chemistry
oaire.citation.volume	123
person.familyName	Moreira
person.familyName	Guedes de Pinho
person.familyName	Gonçalves dos Santos
person.familyName	Vasconcelos
person.givenName	Nathalie
person.givenName	Paula
person.givenName	Cristina
person.givenName	Isabel
person.identifier	392870
person.identifier.ciencia-id	2510-1418-EF48
person.identifier.ciencia-id	A815-2B9C-D424
person.identifier.ciencia-id	851B-41B9-4746
person.identifier.orcid	0000-0002-4862-7510
person.identifier.orcid	0000-0002-7395-5700
person.identifier.orcid	0000-0002-3457-493X
person.identifier.orcid	0000-0002-0565-3516
person.identifier.rid	D-5498-2013
person.identifier.rid	N-3870-2013
person.identifier.scopus-author-id	6504448214
person.identifier.scopus-author-id	7003767794
project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.name	Fundação para a Ciência e a Tecnologia
rcaap.rights	openAccess	por
rcaap.type	article	por
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