Ayestaran, Belen published the artcileEffect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines, SDS of cas: 505-10-2, the main research area is volatile wine aromatic; Carbonic maceration; PLS; Sensory properties; Tempranillo Blanco wine; Volatile compounds.
The effects of the carbonic maceration and conventional winemaking on the volatile composition and aromatic sensory characteristics of Tempranillo Blanco wines were studied for the first time, during three consecutive vintages. Relationships between instrumental (volatiles) and sensory variables were analyzed applying partial least squares regression (PLS). Carbonic macerated wines had higher contents of alcs. and carbonyl compounds, yet lower concentrations of C6 alcs. and volatile acids than wines conventionally produced. The Odor Activity Values (OAV) exhibited an increase in wines when carbonic maceration was applied. According to the geometric mean (% GM) obtained from aroma descriptors the effect of the winemaking process was significant for seed fruit, ripe fruit and floral notes. When subjected to PLS the data from the instrumental anal. yielded a satisfactory model for the prediction of aroma descriptors in this set of wines.
Food Chemistry published new progress about Aromatic compounds Role: ANT (Analyte), PRP (Properties), ANST (Analytical Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, SDS of cas: 505-10-2.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts