Linked Life Data

21341698

Source:http://linkedlifedata.com/resource/pubmed/id/21341698

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
6
pubmed:dateCreated
2011-3-16
pubmed:abstractText
Aroma changes in Chardonnay and Riesling base wines caused by the second fermentation were investigated by a targeted component analysis: A stable isotope dilution approach using headspace solid phase microextraction coupled online to gas chromatography mass spectrometry (HS-SPME-GC-MS) was applied to quantify 37 compounds relevant for sparkling wine aroma. In an enrichment experiment, glycosylated precursors isolated from one Chardonnay and one Riesling base wine were used to double the original amount in these base wines. Along with increased concentrations of precursor-derived volatiles after the second fermentation, descriptive sensory evaluation revealed an enhancement of fruity aroma impressions reminiscent of, for example, peach or cantaloupe. Except for benzyl alcohol, linalool, and 3-methylpentanol, no quantitative 2-fold increase of volatiles was found with a 2-fold increase in precursor concentration, as other metabolic pathways seem to interfere with aroma formation from glycosides.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Mar
pubmed:issn
1520-5118
pubmed:author
pubmed:issnType
Electronic
pubmed:day
23
pubmed:volume
59
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
2524-33
pubmed:meshHeading
pubmed:year
2011
pubmed:articleTitle
Aroma changes due to second fermentation and glycosylated precursors in Chardonnay and Riesling sparkling wines.
pubmed:affiliation
Dienstleistungszentrum La?ndlicher Raum-Rheinpfalz, Kompetenzzentrum Weinforschung, Breitenweg 71, D-67435 Neustadt an der Weinstrasse, Germany.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't