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首页> 外文期刊>Journal of mass spectrometry: JMS >Volatile, phenolic, and sensory profiles of in‐amphorae Chardonnay wine by mass spectrometry and chemometric analysis
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Volatile, phenolic, and sensory profiles of in‐amphorae Chardonnay wine by mass spectrometry and chemometric analysis

机译：通过质谱和化学计量分析，Amphorae Chardonnay Wine的挥发性，酚类和感官谱

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Abstract > The sensory properties, the phenolic composition, and the volatile profile of Chardonnay wine made in amphorae were compared with the wine obtained in large wooden barrels (2000?L) and small toasted barrels (225?L). Hierarchical cluster analysis and principal component analysis built on the phenolics and volatiles variables allowed to group effectively the samples according to the winemaking material used. In‐amphorae wines showed more abundant catechin and caffeic acid and less abundant caftaric acid and trans ‐coutaric acid. Condensation reactions proceeded in the wood containers leading to esterification of organic acids with ethanol and alcohols, whereas in‐amphorae wines were characterized by a higher content of free phenolic acids and higher volatile alcohols. Among the volatile compounds, ramified ethyl esters contributed mostly in samples made in small toasted barrels, whereas nonbranched ethyl esters contributed more for the samples made in large wooden tanks; higher alcohols contributed more for the in‐amphorae wine. The sensory analysis showed negligible differences induced by the in‐amphorae vinification with respect to the wooden one. Four variables could distinguish wines made in‐amphorae compared with the other containers: solvent and acetone (SA), astringent/pungency (AP), fruity (FR), and color intensity (CI). The overall approach proposed here is promising for future developments of innovative types of Chardonnay wine blends. </abstract> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> <div class="translation abstracttxt"> <span class="zhankaihshouqi fivelineshidden" id="abstract"> <span>机译：</span><abstract xmlns =“http://www.wiley.com/namespaces/wiley”type =“main”xml：lang =“en”> <title type =“main”>抽象</ title> >感官与大型木桶（2000〜L）和小烤桶（225μl）中获得的葡萄酒进行比较了在Amphorae中制备的甘露出葡萄酒的性质，酚醛组合物和挥发性曲线。在酚类和挥发物变量上构建的分层聚类分析和主成分分析使得根据所使用的酿酒材料有效地进行样品。在-Amphorae葡萄酒上显示出更丰富的儿茶素和咖啡酸和较少丰富的Cafetaric acid和反式 - 酸酸。在木容器中进行的缩合反应，导致用乙醇和醇酯化有机酸，而在含有较高的游离酚酸和更高的挥发性醇的含量含量的含量。在挥发性化合物中，通过在小烤体桶中制成的样品中贡献的分枝乙酯主要是贡献的，而非支批乙酯可以更多地为大型木质罐制成的样品贡献更多;较高的醇类为in-Amphorae葡萄酒贡献了更多。感官分析表明，Amphorae型在木制品中诱导的差异可忽略不计。四个变量可以将葡萄酒与其他容器相比区分 - 溶剂和丙酮（SA），收敛/血液（AP），水果（FR）和颜色强度（CI）相比。这里提出的整体方法是对未来开发创新类型的霞多丽葡萄酒混合的发展。 </ p> </ abstract> </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> </div> <div class="record"> <h2 class="all_title" id="enpatent33" >著录项</h2> <ul> <li> <span class="lefttit">来源</span> <div style="width: 86%;vertical-align: text-top;display: inline-block;"> <a href='/journal-foreign-34906/'>《Journal of mass spectrometry: JMS》</a> <b style="margin: 0 2px;">|</b><span>2018年第9期</span><b style="margin: 0 2px;">|</b><span>共9页</span> </div> </li> <li> <div class="author"> <span class="lefttit">作者</span> <p id="fAuthorthree" class="threelineshidden zhankaihshouqi"> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Rossetti Fabrizio&option=202" target="_blank" rel="nofollow">Rossetti Fabrizio;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Merkyte Vakare&option=202" target="_blank" rel="nofollow">Merkyte Vakare;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Longo Edoardo&option=202" target="_blank" rel="nofollow">Longo Edoardo;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Pavlic Branimir&option=202" target="_blank" rel="nofollow">Pavlic Branimir;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Jourdes Michael&option=202" target="_blank" rel="nofollow">Jourdes Michael;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Teissedre Pierre‐Louis&option=202" target="_blank" rel="nofollow">Teissedre Pierre‐Louis;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Boselli Emanuele&option=202" target="_blank" rel="nofollow">Boselli Emanuele;</a> </p> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zkzz" style="display: none;">展开▼</span> </div> </li> <li> <div style="display: flex;"> <span class="lefttit">作者单位</span> <div style="position: relative;margin-left: 3px;max-width: 639px;"> <div class="threelineshidden zhankaihshouqi" id="fOrgthree"> <p>Department of Agricultural Food and Environmental SciencesUniversità Politecnica delle MarcheAncona Italy;</p> <p>Faculty of Science and TechnologyFree University of Bozen‐BolzanoBolzano Italy;</p> <p>Faculty of Science and TechnologyFree University of Bozen‐BolzanoBolzano Italy;</p> <p>Faculty of TechnologyUniversity of Novi SadNovi Sad Serbia;</p> <p>ISVV EA 4577 ?nologie 210 Chemin de LeysotteUniv. Bordeaux33140 Villenave d'Ornon France;</p> <p>ISVV EA 4577 ?nologie 210 Chemin de LeysotteUniv. Bordeaux33140 Villenave d'Ornon France;</p> <p>Faculty of Science and TechnologyFree University of Bozen‐BolzanoBolzano Italy;</p> </div> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zhdw" style="display: none;">展开▼</span> </div> </div> </li> <li > <span class="lefttit">收录信息</span> <span style="width: 86%;vertical-align: text-top;display: inline-block;"></span> </li> <li> <span class="lefttit">原文格式</span> <span>PDF</span> </li> <li> <span class="lefttit">正文语种</span> <span>eng</span> </li> <li> <span class="lefttit">中图分类</span> <span><a href="https://www.zhangqiaokeyan.com/clc/1187.html" title="分析化学">分析化学;</a></span> </li> <li class="antistop"> <span class="lefttit">关键词</span> <p style="width: 86%;vertical-align: text-top;"> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=amphorae&option=203" rel="nofollow">amphorae;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=aroma&option=203" rel="nofollow">aroma;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Chardonnay&option=203" rel="nofollow">Chardonnay;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=chemometrics&option=203" rel="nofollow">chemometrics;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=phenolics&option=203" rel="nofollow">phenolics;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=sensory analysis&option=203" rel="nofollow">sensory analysis;</a> <a style="color: #3E7FEB;" href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=white wine&option=203" rel="nofollow">white wine;</a> </p> <div class="translation"> 机译：Amphorae;香气;霞多丽;化学计量学;酚类;感官分析;白葡萄酒; </div> </li> </ul> </div> </div> <div class="literature cardcommon"> <div class="similarity "> <h3 class="all_title" id="enpatent66">相似文献</h3> <div class="similaritytab clearfix"> <ul> <li class="active" >外文文献</li> <li >中文文献</li> <li >专利</li> </ul> </div> <div class="similarity_details"> <ul > <li> <div> <b>1. </b><a class="enjiyixqcontent" href="/journal-foreign-detail/0704025633090.html">Volatile, phenolic, and sensory profiles of in‐amphorae Chardonnay wine by mass spectrometry and chemometric analysis</a> <b>[J]</b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Rossetti Fabrizio&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Rossetti Fabrizio,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Merkyte Vakare&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Merkyte Vakare,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Longo Edoardo&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Longo Edoardo,</a> <a href="/journal-foreign-34906/" target="_blank" rel="nofollow" class="tuijian_authcolor">Journal of mass spectrometry: JMS .</a> <span>2018</span><span>,第9期</span> </span> </div> <p class="zwjiyix translation" style="max-width: initial;height: auto;word-break: break-all;white-space: initial;text-overflow: initial;overflow: initial;"> <span>机译：通过质谱和化学计量分析，Amphorae Chardonnay Wine的挥发性，酚类和感官谱</span> </p> </li> <li> <div> <b>2. </b><a class="enjiyixqcontent" href="/academic-journal-foreign_food-chemistry_thesis/020413444463.html">Analysis of 2-aminoacetophenone by direct-immersion solid-phase microextraction and gas chromatography-mass spectrometry and its sensory impact in Chardonnay and Pinot gris wines</a> <b>[J]</b> . <span> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Wenlai Fan&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">Wenlai Fan,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=I-Min Tsai&option=202" target="_blank" rel="nofollow" class="tuijian_auth tuijian_authcolor">I-Min Tsai,</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Michael C. 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