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Conventional enological parameters of bottled wines from the Canary Islands (Spain)

✍ Scribed by Carlos Dı́az; José Elı́as Conde; Carelia Claverie; Eugenio Dı́az; Juan Pedro Pérez Trujillo

Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
108 KB
Volume
16
Category
Article
ISSN
0889-1575

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✦ Synopsis

The following conventional enological parameters: pH, total acidity, malic and tartaric acids, volatile acidity, density, reducing sugars, sucrose, alcoholic degree, ash, ash alkalinity, free sulfur dioxide, total sulfur dioxide, total polyphenols index, anthocyans and tannins were determined in bottled wines from the Canary Islands in order to characterize them. Mostly the parameters analysed fell within the legislated intervals and within the normal intervals described in the literature. Important differences are observed among the mean values of analyzed parameters in white, ros! e and red wines. Polyphenolic parameters, alcoholic degree and reducing sugars were the parameters that best differentiated the wines according to the vintage.

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Chemical composition of the essential oils from the roots, fruits, leaves and stems of Pimpinella cumbrae Link growing in the Canary Islands (Spain)
✍ Arturo Velasco-Negueruela; María José Pérez-Alonso; Pedro Luís Pérez de Paz; Con 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 82 KB 👁 2 views

## Abstract The oil constituents from the roots, fruits, leaves and stems of __Pimpinella cumbrae__ Link gathered in the Canary Islands, Spain, have been studied by GC and GC–MS in combination with retention indices. The major constituents in the root oil were found to be isokessane (17%), β‐dihydr