Fermentation Technology

F Pardo

Publications

• Short Communication
  Volatile Composition of Wines Elaborated from Organic and Non-OrganicGrapes
  Author(s): Lorenzo C, Garde-Cerdán T, Lara JF, Martínez-Gil AM, F Pardo and Salinas MRLorenzo C, Garde-Cerdán T, Lara JF, Martínez-Gil AM, F Pardo and Salinas MR
  
  The aim of this work was to study the evolution of volatile compounds during the alcoholic fermentation of organic and non-organic grapes. To do this, grapes were cultivated using organic and non-organic grapes; their tasting showed some differences between both types of Monastrell grapes. Throughout the alcoholic fermentation, the samples of organic grapes had higher concentration of total alcohols but lower concentration of esters and acids than the samples of conventional ones. Therefore, the volatile composition of wines from two different cultivated grapes using both agronomic practices was different. Moreover, regarding to the volatile compounds that contributed directly to wine aroma, generally organic wine had more chemicals and floral aromas, while the wines from conventional practices had more fruity aromas. Principal component analysis (PCA) showed that it is possible to di.. View More»
  DOI: 10.4172/2167-7972.1000117

  Abstract PDF