naa a22 4500 510727255 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-0798-5 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0798-5 Volatile Compounds in Red Wines Processed on an Industrial Scale by Short Pre-fermentative Cold Maceration [Elektronische Daten] [D. Albanese, G. Attanasio, L. Cinquanta, M. Di Matteo] Nero d'Avola and Shiraz grapes were subjected to pre-fermentative cold maceration at 4°C for about 24h in industrial winemaking, in order to evaluate the effects of the pre-treatment on aroma profile. The volatile compounds were identified by gas chromatography-mass spectrometry and grouped into 14 chemical families 4 and 9months after bottling. Principal components analysis (PCA) plots of the volatile compounds showed clear separation among wines from the Shiraz and Nero d'Avola varieties. For instance, Shiraz wines were characterized along the PC1 axe by esters of organic acids, norisoprenoids and C6 alcohols, while Nero d'Avola wines were characterized by acetates and monoterpenic oxides and diols. Moreover, pre-treated samples showed significant (p < 0.05) changes in volatile compounds belonging mainly to ethyl esters of straight chain fatty acids, acetates and norisoprenoids. The sensorial analysis showed that cold maceration contributed to development of a different aroma profile during bottle maturation if applied on Nero d'Avola or Shiraz variety. Springer Science+Business Media, LLC, 2012 Cold maceration nationallicence Nero d'Avola nationallicence Shiraz nationallicence Volatile compounds nationallicence Wine nationallicence Albanese D. Dipartimento di Ingegneria Industriale, Università di Salerno, Via Ponte Don Melillo, 84084, Fisciano, SA, Italy aut Attanasio G. Dipartimento di Ingegneria Industriale, Università di Salerno, Via Ponte Don Melillo, 84084, Fisciano, SA, Italy aut Cinquanta L. Dipartimento di Scienze e Tecnologie Agro-Alimentari Ambientali e Microbiologiche, Università del Molise, Via F. De Sanctis, 86100, Campobasso, Italy aut Di Matteo M. Dipartimento di Ingegneria Industriale, Università di Salerno, Via Ponte Don Melillo, 84084, Fisciano, SA, Italy aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3266-3272 1935-5130 6:11<3266 2013 6 11947 https://doi.org/10.1007/s11947-012-0798-5 text/html Onlinezugriff via DOI 1 brief-communication jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0798-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Albanese D. Dipartimento di Ingegneria Industriale, Università di Salerno, Via Ponte Don Melillo, 84084, Fisciano, SA, Italy aut NATIONALLICENCE 700 1- Attanasio G. Dipartimento di Ingegneria Industriale, Università di Salerno, Via Ponte Don Melillo, 84084, Fisciano, SA, Italy aut NATIONALLICENCE 700 1- Cinquanta L. Dipartimento di Scienze e Tecnologie Agro-Alimentari Ambientali e Microbiologiche, Università del Molise, Via F. De Sanctis, 86100, Campobasso, Italy aut NATIONALLICENCE 700 1- Di Matteo M. Dipartimento di Ingegneria Industriale, Università di Salerno, Via Ponte Don Melillo, 84084, Fisciano, SA, Italy aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3266-3272 1935-5130 6:11<3266 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer