Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines

• Tipo: Artigo em Revista Científica Internacional
• Data: 2011

Autores

Moreira, N (Autor) Outra; de Pinho, PG (Autor) FFUP; Santos, C (Autor) Outra; Vasconcelos, I (Autor) Outra

Revista

Título: Food Chemistry

Vol. 126 Nº 3

Páginas: 1599-1607

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 34 Citações

Scopus - 35 Citações

Outras Informações

ID Authenticus: P-002-QG2

DOI: 10.1016/j.foodchem.2010.12.030

Abstract (EN): Ammonium salts were added to white grape musts, before alcoholic fermentation, in order to evaluate their influence on the heavy sulphur compound and aliphatic higher alcohol composition of resulting wines. Six grape musts were used (Trajadura, Pederna, Loureiro, Azal Branco, Avesso and Alvarinho). Ammonium supplementation of Trajadura and Pederna grape musts, with the highest nitrogen level, did not influence the content of heavy sulphur compounds and aliphatic higher alcohols in wines; however, the addition of ammonium salts to grape musts with low initial nitrogen content, such as Loureiro, Azal Branco and Avesso, led to a higher production of 1-propanol and a lower production of isoamyl alcohols and sulphur compounds, e.g. S-methyl thioacetate, 2-mercaptoethanol, acetic acid-3-(methylthio)propyl ester, 3-mercapto-1-propanol, 4-(methylthio)-1-butanol, 3-(ethylthio)-1-propanol, 3-methylthiopropionic acid and N-3-(methylthiopropyl)acetamide. For Alvarinho grape must, a decrease in sulphur compound concentrations in wines was only observed for 3-methylthiopropionic acid, acetic acid-3-(methylthio)propyl ester and 2-mercaptoethanol.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9