Search results for " Sensory analyses"

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Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines

2021

AbstractIn this research, the chemical characterization of fixed and volatile compounds of two different tannins in aqueous solution (Pratiko® L-Harvest and L-Fruit) extracted from oak wood, has been studied. The influence of the above tannins, at different concentrations, on the alcoholic fermentation kinetics and on the composition and sensorial characteristics of a white wine were then evaluated. The wines added tannins in aqueous solution compared to control wines showed significant differences in fixed compounds (colloids, polyphenols and ellagitannins) and volatile compounds (phenolic aldehydes, volatile phenols, furanic and piranic compounds). The differences of aqueous solution tann…

0106 biological sciencesTasteAqueous solutionbiologyChemistryWhite wine Aqueous solution tannins of oak wood Phenolic compounds Aroma compounds Sensory analysesfood and beverages04 agricultural and veterinary sciencesGeneral ChemistryEthanol fermentationbiology.organism_classification040401 food science01 natural sciencesBiochemistryIndustrial and Manufacturing Engineering0404 agricultural biotechnologyPolyphenol010608 biotechnologyComposition (visual arts)FermentationQuercus petraeaFood scienceFood ScienceBiotechnologyRoastingEuropean Food Research and Technology

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