Data/hora: 01/06/2024 15:07:48

Biblioteca(s): | Epagri-Sede.
Tipo da produção científica: | Artigo em Periódico Indexado
Circulação/Nível: | Internacional - B
Data corrente: | 14/03/2017
Data da última atualização: | 14/03/2017
Autoria: | BURIN, V. M.; CALIARI, V.; LUIZ, M. T. B.
Título: | Nitrogen compounds in must and volatile profile of white wine: Influence of clarification process before alcoholic fermentation.
Ano de publicação: | 2016
Fonte/Imprenta: | Food Chemistry, Holanda, n. 202, p. 417-425, 2016.
Idioma: | Inglês

Conteúdo:

The aim of this study was to investigate the effect of adding a fining agent to the must in relation to the
fermentation kinetics and the volatile composition of the wine produced. Three fining agents, bentonite,
pectinolytic enzyme and silica were applied, separately, to samples of Chardonnay must. It was observed
that the addition of a fining agent had a significant influence on the must and wine composition. The
must clarified with bentonite showed the lowest nitrogen content and the enzyme addition led to the
highest nitrogen content. During the fermentation process, a difference in the consumption rate was
observed for each amino acid in relation to the fining agent used in the process. In relation to the volatile
composition, the wine produced had different characteristics according to the fining agent added to the
must, which was confirmed by separation of the samples using principal component analysis.

Palavras-Chave: | Amino acid; Finning agents; Must; Volatile profile.
Categoria do assunto: | X Pesquisa, Tecnologia e Engenharia
URL: | http://intranetdoc.epagri.sc.gov.br/producao_tecnico_cientifica/DOC_38948.pdf
Registro original: | Epagri-Sede (Epagri-Sede)
Exemplares: | Epagri-Sede - (101062-1) - UPC - AP - DD -  -  -  - DIS