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dc.contributorVirginia Techen
dc.contributor.authorZoecklein, B. W.en
dc.contributor.authorDevarajan, Y. S.en
dc.contributor.authorMallikarjunan, Kumaren
dc.contributor.authorGardner, D. M.en
dc.date.accessioned2014-07-10T13:56:42Zen
dc.date.available2014-07-10T13:56:42Zen
dc.date.issued2011-09-01en
dc.identifier.citationZoecklein, B. W.; Devarajan, Y. S.; Mallikarjunan, K.; Gardner, D. M., "Monitoring Effects of Ethanol Spray on Cabernet franc and Merlot Grapes and Wine Volatiles Using Electronic Nose Systems," Am. J. Enol. Vitic September 2011 vol. 62 no. 3 351-358. DOI: 10.5344/ajev.2011.11005en
dc.identifier.issn0002-9254en
dc.identifier.urihttp://hdl.handle.net/10919/49440en
dc.description.abstractThe ability of two electronic nose systems (conducting polymer and surface acoustic wave-based) to differentiate volatiles of grapes and wines treated with an aqueous ethanol spray (5% v/v) at veraison was evaluated. Ethanol spray induced fruit ethylene production immediately posttreatment, which then declined progressively. The electronic nose evaluations of grape volatiles were compared with Cabernet franc and Merlot physicochemistry and with wine gas chromatographic and aroma sensory data. Canonical discriminant and principal component analysis found that both electronic nose systems and the physicochemical measures (Brix, TA, pH, color intensity and hue, total phenols, glycosides, and berry weight) were able to discriminate between ethanol-treated and untreated grapes and wines for both cultivars. Grape physicochemical treatment differences were due mainly to variations in hue, phenolic-free glycosides, and total phenols. Aroma sensory evaluations using a consumer panel differentiated between ethanol treatments and controls for Merlot, but not for Cabernet franc wines.en
dc.description.sponsorshipVirginia Wine Boarden
dc.description.sponsorshipVirginia Agricultural Councilen
dc.language.isoen_USen
dc.publisherAmerican Society for Enology and Viticultureen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectElectronic nosesen
dc.subjectVolatilesen
dc.subjectMerloten
dc.subjectCabernet francen
dc.subjectVinifera l. grapeen
dc.subjectGlycosyl-glucoseen
dc.subjectAroma compoundsen
dc.subjectFruit maturityen
dc.subjectEthephonen
dc.subjectSauvignonen
dc.subjectEthyleneen
dc.subjectDiscriminationen
dc.subjectAccumulationen
dc.subjectMaturationen
dc.subjectBiotechnology & applied microbiologyen
dc.subjectFood science & technologyen
dc.subjectHorticultureen
dc.titleMonitoring Effects of Ethanol Spray on Cabernet franc and Merlot Grapes and Wine Volatiles Using Electronic Nose Systemsen
dc.typeArticle - Refereeden
dc.contributor.departmentBiological Systems Engineeringen
dc.contributor.departmentFood Science and Technologyen
dc.identifier.urlhttp://www.ajevonline.org/content/62/3/351.fullen
dc.date.accessed2014-07-09en
dc.title.serialAmerican Journal of Enology and Viticultureen
dc.identifier.doihttps://doi.org/10.5344/ajev.2011.11005en
dc.type.dcmitypeTexten


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