An article Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats WOS:000569687200006 published article about 2ND FERMENTATION; BOTTLE; QUALITY; AROMA; BASE; LEES in [Martinez-Garcia, Rafael; Moreno, Juan; Peinado, Rafael A.] Univ Cordoba, Dept Agr Chem, Agrifood Campus Int Excellence CeiA3, Marie Curie C3 Bldg,Ctra N-4-A,Km 396, Cordoba 14014, Spain; [Carlos Mauricio, Juan; Garcia-Martinez, Teresa] Univ Cordoba, Dept Microbiol, Agrifood Campus Int Excellence CeiA3, Severo Ochoa C6 Bldg,Ctra N-4-A,Kmm 396, Cordoba 14014, Spain; [Bellincontro, Andrea; Centioni, Luna] Univ Tuscia, Dept Innovat Biol, Agrofood & Forest Syst Postharvest Lab, DIBAF, Via San Camillo de Lellis Snc, I-01100 Viterbo, Italy; [Puig-Pujol, Anna] Inst Recerca & Tecnol Agroalimentaries, Inst Catala Vinya & Vi, Placa Agora 2, Barcelona 08720, Spain in 2021.0, Cited 39.0. The Name is Benzophenone. Through research, I have a further understanding and discovery of 119-61-9. Safety of Benzophenone
Effect of yeast inoculation format (F), temperature (T), and on lees ageing time (t) factors were evaluated on the composition of sparkling wines by a quantitative fingerprint obtained from volatile metabolites and the response of an electronic nose (E-nose). Wines elaborated according the traditional method at 10 and 14 degrees C, free cells and yeast biocapsules formats were monitored at 15 and 24 months of ageing time. Sixty-six volatiles identified and quantified in the eight sampling lots were subjected to a pattern recognition technique. A dual criterion based on univariate (ANOVA) and multivariate analysis (PLS-DA) through the variable importance projection (VIP) values, allowed to identify ten volatiles as potential markers for T factor, eleven fort and twelve for F factors. The discriminant models based on E-nose dataset enable a 100% correct classification of samples, in relation with t and F factors and the 83% for T factor.
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Reference:
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