2017
DOI: 10.21548/38-1-1043
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Complementary Effect of Blending on the Volatile Composition of Albariño and Loureira White Wines (Vitis vinifera L.) from NW Spain

Abstract: Albariño and Loureira are highly valuable white grape cultivars from the Northwest Iberian Peninsula (Northwest Spain and Northern Portugal). The purpose of this study was to determine how blending affects the volatile composition of Albariño and Loureira white wines. Four Vitis vinifera white wines (Albariño, Loureira, Caiño Blanco and Godello) were blended at different proportions, resulting in four winestwo two-wine blends (83:17 Albariño-Caiño Blanco and 50:50 Loureira-Caiño Blanco) and two threewine blend… Show more

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Cited by 4 publications
(4 citation statements)
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“…According to this criterion, all the kefir-like beverages obtained from red table grapes could be considered alcoholic beverages. However, these beverages contained ethanol concentrations considerably lower than a drink obtained by fermentation of apple with kefir grains (12.27%, v/v) [48] and some wines produced in Spain [49][50][51][52] (Table 5). From this observation, it seems reasonable to separate the probiotic cells from the fermented medium to obtain two products with different practical applications.…”
Section: Fed-batch Fermentation Of Red Table Grapes Juice (Initial Ph...mentioning
confidence: 99%
“…According to this criterion, all the kefir-like beverages obtained from red table grapes could be considered alcoholic beverages. However, these beverages contained ethanol concentrations considerably lower than a drink obtained by fermentation of apple with kefir grains (12.27%, v/v) [48] and some wines produced in Spain [49][50][51][52] (Table 5). From this observation, it seems reasonable to separate the probiotic cells from the fermented medium to obtain two products with different practical applications.…”
Section: Fed-batch Fermentation Of Red Table Grapes Juice (Initial Ph...mentioning
confidence: 99%
“…According to this criterion, all the kefir-like beverages obtained from red table grapes could be considered as alcoholic beverages. However, these beverages contained ethanol concentrations considerably lower than a drink obtained by fermentation of apple with kefir grains (12.27%, v/v) 42 and some wines produced in Spain [42][43][44][45][46][47] (Table 5). From this observation, it seems reasonable to separate the probiotic cells from the fermented medium to obtain two products with different practical applications.…”
Section: Hoursmentioning
confidence: 99%
“…In addition, the acquisition of an extensive knowledge about the agronomical and oenological performance of these varieties is also essential as it provides the basis for choosing the most suitable ones to be planted in a specific location, which is of utmost importance in the current context of climate change. Studies performed in recent years with some of these minority varieties have allowed researchers to know them in depth and evaluate their oenological potential, among other characteristics, like, for instance, with "Brancellao", "Mencıá", "Merenzao", "Castañal","Albariño", or "Loureira" for new plantings, being successfully introduced in some PDOs and filling a market niche with different and high-quality wines, linked to the concept of terroir, which surprise consumers and wine professionals (Letaief et al, 2007;Vilanova and Martıńez, 2007;A ́lvarez et al, 2011;Corteś and Dıáz, 2011;Vilanova and Freire, 2017).…”
Section: Introductionmentioning
confidence: 99%