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Characterization of the aroma and colour profiles of fortified Muscat wines: comparison of Muscat Blanc “à petit grains” grape variety with Red Muscat

2017Journal article Open access
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dc.contributor.authorJesus, Diva
dc.contributor.authorCampos, Francisco M.
dc.contributor.authorFerreira, Miguel
dc.contributor.authorCouto, José A.
dc.date.accessioned2017-10-12T12:29:47Z
dc.date.available2017-10-12T12:29:47Z
dc.date.issued2017
dc.description.abstractAlthough Muscat Blanc “à petit grains” and Red Muscat grape varieties are both cultivated in the Douro Demarcated Region (Portugal), only Muscat Blanc is currently authorized for the production of the fortified wine “Moscatel do Douro”. The aim of this study was to evaluate the potential of the Red Muscat grape variety to be employed in the winemaking of Douro Muscat wines. Wines of both grape varieties were produced from the 2013 and 2014 harvests, and were chemically and sensory analysed 12 and 3 months after stopping the alcoholic fermentation, respectively. The Muscat Blanc “à petit grains” variety produced musts with higher sugar content than the red variety, but the final levels of sugar and ethanol were similar in all wines owing to the control of the fermentation time. Red Muscat wines presented higher concentrations of rose oxide and nerol than Muscat Blanc “à petit grains”; however, these differences were only significant in the youngest wines. Linalool and α-terpineol were found at higher levels in the 2013 Muscat Blanc “à petit grains” wines. No significant differences were found for the ester compounds, except for 2-phenylethanol, which was higher in the Red Muscat wines. The 12 months old wines presented a higher total concentration of esters than the younger wines. No significant differences were found for the higher alcohols composition between the two grape varieties. The chromatic analysis showed that, besides having a redder tone, Red Muscat wines had a higher colour intensity and a more pure/saturated colour than Muscat Blanc “à petit grains” wines. The sensory analysis did not detect significant differences in the aromatic and gustatory profiles between the two grape varieties. The Red Muscat grape variety shows great potential to be employed in the production of Muscat fortified wine either as monovarietal or in blends with Muscat Blanc “à petit grains”.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationJESUS, Diva; CAMPOS, Francisco; FERREIRA, Miguel; COUTO, José António - Characterization of the aroma and colour profiles of fortified Muscat wines: comparison of Muscat Blanc “à petit grains” grape variety with Red Muscat. European Food Research and Technology. ISSN 1438-2385 (2017), 9 p.pt_PT
dc.identifier.doi10.1007/s00217-016-2841-7pt_PT
dc.identifier.eid85009435787
dc.identifier.eissn1438-2385
dc.identifier.issn1438-2377
dc.identifier.urihttp://hdl.handle.net/10400.14/23034
dc.identifier.wos000403502700017
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringer
dc.relation39928
dc.subjectWinept_PT
dc.subjectMuscat Blancpt_PT
dc.subjectÀ petit grainspt_PT
dc.subjectRed Muscatpt_PT
dc.subjectQualitypt_PT
dc.titleCharacterization of the aroma and colour profiles of fortified Muscat wines: comparison of Muscat Blanc “à petit grains” grape variety with Red Muscatpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.endPage1285
oaire.citation.issue7
oaire.citation.startPage1277
oaire.citation.titleEuropean Food Research and Technologypt_PT
oaire.citation.volume243
oaire.fundingStream5876
person.familyNameJesus
person.familyNameMorais Sarmento de Campos
person.familyNameCouto
person.givenNameDiva
person.givenNameFrancisco Manuel
person.givenNameJosé António
person.identifier1393111
person.identifier.ciencia-idB510-7C5F-5BFA
person.identifier.ciencia-id4815-6AA3-E339
person.identifier.ciencia-id0E19-CD42-2983
person.identifier.orcid0000-0002-4461-3007
person.identifier.orcid0000-0001-8332-5043
person.identifier.orcid0000-0002-3156-1412
person.identifier.ridA-4263-2018
person.identifier.ridAAZ-2861-2021
person.identifier.scopus-author-id35614525200
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication20ee488f-803b-4ea9-a32c-13c4414a4d14
relation.isAuthorOfPublication6b001d48-8bde-41c3-afa0-d6473fe74edf
relation.isAuthorOfPublication.latestForDiscovery6b001d48-8bde-41c3-afa0-d6473fe74edf
relation.isProjectOfPublication3fe5970e-de39-42f7-a29d-18521b591a09
relation.isProjectOfPublication.latestForDiscovery3fe5970e-de39-42f7-a29d-18521b591a09

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