PMID- 11804526
OWN - NLM
STAT- MEDLINE
DCOM- 20020523
LR  - 20190723
IS  - 0021-8561 (Print)
IS  - 0021-8561 (Linking)
VI  - 50
IP  - 3
DP  - 2002 Jan 30
TI  - Volatile components of Loureira, Dona Branca, and Treixadura wines.
PG  - 538-43
AB  - White wines experimentally produced from the white grape varieties Loureira, Dona 
      Branca, and Treixadura have been analyzed over four consecutive harvests. The 
      contents of monoterpenes, volatile phenols, alcohols, sulfur components, 
      acetates, fatty acids, and ethyl esters were determined by gas chromatography 
      (FID) and gas chromatography-mass spectrometry. The mean values from four 
      vintages confirmed that these wines have characteristic profiles. Loureira wines 
      are characterized by a high content of free terpenes, 1-hexanol, ethyl acetate, 
      and fatty acids. Dona Branca wines present the highest concentrations of methanol 
      and sulfur constituents, and the lowest concentrations of higher alcohols, 
      acetates, diethyl succinate, and ethyl esters. The levels of monoterpenes in 
      Treixadura wines are very low, but they have the highest concentrations of 
      volatile phenols, principally due to the vanillin, diethyl succinate, ethyl 
      lactate, and ethyl esters. These results were confirmed by principal component 
      and linear discriminant analysis, which show a clear differentiation among these 
      wines as a function of the varietal origin.
FAU - Falque, Elena
AU  - Falque E
AD  - Departamento de Quimica Analitica y Alimentaria, Facultad de Ciencias, 
      Universidade de Vigo, As Lagoas s/n, 32004 Ourense, Spain. efalque@uvigo.es
FAU - Fernandez, Esperanza
AU  - Fernandez E
FAU - Dubourdieu, Denis
AU  - Dubourdieu D
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
SB  - IM
MH  - Chromatography, Gas
MH  - Discriminant Analysis
MH  - Gas Chromatography-Mass Spectrometry
MH  - Spain
MH  - Vitis/*chemistry
MH  - Volatilization
MH  - Wine/*analysis/classification
EDAT- 2002/01/24 10:00
MHDA- 2002/05/25 10:01
CRDT- 2002/01/24 10:00
PHST- 2002/01/24 10:00 [pubmed]
PHST- 2002/05/25 10:01 [medline]
PHST- 2002/01/24 10:00 [entrez]
AID - jf010631s [pii]
AID - 10.1021/jf010631s [doi]
PST - ppublish
SO  - J Agric Food Chem. 2002 Jan 30;50(3):538-43. doi: 10.1021/jf010631s.