Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines

Author:

Pérez-Magariño Silvia,Ortega-Heras Miriam,Martínez-Lapuente Leticia,Guadalupe Zenaida,Ayestarán Belén

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference42 articles.

1. Alexandre H, Guilloux-Benatier M (2006) Yeast autolysis in sparkling wine. A review. Aust J Grape Wine Res 12:119–127

2. Styger G, Prior B, Bauer FF (2011) Wine flavor and aroma. J Ind Microbiol Biotechnol 38:1145–1159

3. Francioli S, Torrens J, Riu-Aumatell M, López-Tamames E, Buxaderas S (2003) Volatile compounds by SPME-GC as age markers of sparkling wines. Am J Enol Vitic 54:158–162

4. Pozo-Bayón MA, Pueyo E, Martín-Álvarez PJ, Martínez-Rodríguez AJ, Polo MC (2003) Influence of yeast strain, bentonite addition, and aging time on volatile compounds of sparkling wines. Am J Enol Vitic 54:273–278

5. Pozo-Bayón MA, Martín-Álvarez PJ, Moreno-Arribas MV, Andujar-Ortiz I, Pueyo E (2010) Impact of using Trepat and Monastrell red grape varieties on the volatile and nitrogen composition during the manufacture of rosé Cava sparkling wines. LWT Food Sci Technol 43:1526–1532

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