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https://hdl.handle.net/1822/51153
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Campo DC | Valor | Idioma |
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dc.contributor.author | Martins, V. | por |
dc.contributor.author | Teixeira, A. | por |
dc.contributor.author | Gerós, H. | por |
dc.date.accessioned | 2018-02-27T21:21:46Z | - |
dc.date.issued | 2015 | - |
dc.identifier.issn | 1322-7130 | por |
dc.identifier.uri | https://hdl.handle.net/1822/51153 | - |
dc.description.abstract | Background and Aims: We investigated the effect of the application of Bordeaux mixture in the vineyard on the copper concentration in the must, and the consequences for the volatile composition of wine.Methods and Results: Musts from grapes cv. Vinhao treated with Bordeaux mixture or with a triazole-based fungicide were prepared at a laboratory scale. Copper concentration decreased from 31.4 to 12.6 mg/L during fermentation, as determined by atomic absorption spectrometry. Increased copper concentration promoted a significant decrease in the concentration of higher alcohols, including isoamyl alcohol, and of esters of organic acids, including ethyl lactate, as determined by liquid-liquid microextraction Gas chromatography (GC)-flame ionisation detection and solid phase extraction GC-ion trap-mass spectrometry (MS) analysis. In contrast, the concentration of acetates such as ethyl acetate increased sharply, together with terpenes, namely linalool.Conclusions: The treatment of grapes in the vineyard with Bordeaux mixture shifted the aromatic composition of wine.Significance of the Study: Besides its scientific importance, the elucidation of how Bordeaux mixture affects grape and wine quality is of significant interest in oenology, especially in organic viticulture. | por |
dc.description.sponsorship | This work was supported by European Union Funds (FEDER/COMPETE-Operational Competitiveness Programme) and by Portuguese national funds (FCT - Portuguese Foundation for Science and Technology) under the project FCOMP-01-0124-FEDER-022692, the research project FCOMP-01-124-FEDER-008760 (Ref. FCT PTDC/AGR-ALI/100636/2008), the project PEst-OE/AGR/UI4033/2014 and the PhD grant no. SFRH/BD/64587/2009 to Dr Viviana Martins. This work also benefited from the networking activities within the European project INNOVINE (ref. 311775) and the European COST ACTION (FA1106 'QualityFruit'). | por |
dc.language.iso | eng | por |
dc.publisher | Wiley-Blackwell | por |
dc.relation | info:eu-repo/grantAgreement/FCT/5876-PPCDTI/100636/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/5876/135895/PT | por |
dc.relation | info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F64587%2F2009/PT | por |
dc.relation | info:eu-repo/grantAgreement/EC/FP7/311775/EU | por |
dc.rights | closedAccess | por |
dc.subject | Bordeaux mixture | por |
dc.subject | copper | por |
dc.subject | red wine | por |
dc.subject | volatile compounds | por |
dc.subject | wine aroma | por |
dc.title | Changes in the volatile composition of wine from grapes treated with Bordeaux mixture: a laboratory-scale study | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
oaire.citationStartPage | 425 | por |
oaire.citationEndPage | 429 | por |
oaire.citationIssue | 3 | por |
oaire.citationVolume | 21 | por |
dc.date.updated | 2018-02-27T15:32:42Z | - |
dc.identifier.doi | 10.1111/ajgw.12150 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | por |
dc.subject.wos | Science & Technology | - |
sdum.export.identifier | 3007 | - |
sdum.journal | Australian Journal of Grape and Wine Research | por |
Aparece nas coleções: | DBio - Artigos/Papers |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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Wine aroma.pdf Acesso restrito! | 191,83 kB | Adobe PDF | Ver/Abrir |