Volatile components of Negroamaro red wines produced in Apulian Salento area (Articolo in rivista)

Type

• Prodotto della ricerca (Classe)
• Articolo in rivista (Classe)

Label

• Volatile components of Negroamaro red wines produced in Apulian Salento area (Articolo in rivista) (literal)

Anno

• 2012-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1016/j.foodchem.2011.11.122 (literal)

Alternative label

• M.Tufariello, S. Capone, P. Siciliano (2012)
  Volatile components of Negroamaro red wines produced in Apulian Salento area
  in Food chemistry; Applied science publishers, London (Regno Unito)
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• M.Tufariello, S. Capone, P. Siciliano (literal)

Pagina inizio

• 2155 (literal)

Pagina fine

• 2164 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 132 (literal)

Rivista

• Food chemistry (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali

• 10 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo

• 4 (literal)

Note

• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Consiglio Nazionale delle Ricerche (CNR) (literal)

Titolo

• Volatile components of Negroamaro red wines produced in Apulian Salento area (literal)

Abstract

• Volatile composition of monovarietal young red wines made from Negroamaro cultivar, an autochthonous grape variety of Vitis vinifera grown exclusively in Solento area (southeast of Italy in Apulia region), was investigated. Volatile compounds were extracted following a solid phase extraction (SPE) method, and then analysed by gas chromatography-mass spectrometry (GC/MS). Results showed a complex aroma profile rich in alcohols, esters and fatty acids, with a minor contribute from aldehydes, lactones, volatile phenols and sulphur compounds. For the first time, aromatic patterns that characterise wines produced from Negroamaro autochthonous grape variety were established, starting a fundamental register of typicity and geographical identity of Apulians wines. Statistical data analysis techniques (Principal component analysis (PCA) and ANOVA) showed the structure of the experimental data and the significant differences for each compound in the different wines. (C) 2011 Elsevier Ltd. All rights reserved. (literal)

Editore

• Applied science publishers (Editore)

Prodotto di

• Institute for microelectronics and microsystems (IMM) (Istituto)

Autore CNR

• PIETRO ALEARDO SICILIANO (Unità di personale interno)
• MARIA TUFARIELLO (Unità di personale esterno)
• SIMONETTA CAPONE (Persona)

Insieme di parole chiave

• Keywords of "Volatile components of Negroamaro red wines produced in Apulian Salento area" (Insieme di parole chiave)

Incoming links:

Prodotto

• Institute for microelectronics and microsystems (IMM) (Istituto)

Autore CNR di

• SIMONETTA CAPONE (Persona)
• PIETRO ALEARDO SICILIANO (Unità di personale interno)
• MARIA TUFARIELLO (Unità di personale esterno)

Editore di

• Applied science publishers (Editore)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Food chemistry (Rivista)

Insieme di parole chiave di

• Keywords of "Volatile components of Negroamaro red wines produced in Apulian Salento area" (Insieme di parole chiave)