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Dimopoulou M, Renault M, Dols-Lafargue M, Albertin W, Herry JM, Bellon-Fontaine MN, Masneuf-Pomarede I. Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01503-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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Effect of the Use of Purified Grape Pomace as a Fining Agent on the Volatile Composition of Monastrell Wines. Molecules 2019; 24:molecules24132423. [PMID: 31266257 PMCID: PMC6651625 DOI: 10.3390/molecules24132423] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 06/28/2019] [Accepted: 06/30/2019] [Indexed: 11/16/2022] Open
Abstract
(1) Background: The lack of viable alternatives for the industrial exploitation of grape pomace is one of the reasons why it is considered a serious environmental pollutant. However, as a byproduct, it could be used as a fining agent, since previous studies have shown that it is able to eliminate undesirable substances in wine. However, the little information available does not describe its effect on wine aroma. (2) Methods: Purified grape pomace extracts were used for fining a red wine and their effect on the volatile compounds of the wine was assessed, comparing the results with those obtained with different commercial fining agents. (3) Results: The results showed how purified grape pomace decreased the total volatile content of a wine to a similar extent as other fining products, such as yeast extracts or gelatin. Among the different families of volatile compounds analyzed, only total esters and terpenes differed from the levels recorded for a control wine, being slightly lower. No statistical differences were found for the rest of the volatile compounds (alcohols, carbonyl, lactones, and acids) compared with the levels measured in control wine. (4) Conclusions: The results suggest that purified grape pomace could be used as a non-allergenic wine fining agent.
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Identification of potential indicators of time-dependent tequila maturation and their determination by selected ion monitoring gas chromatography–mass spectrometry, using salting-out liquid–liquid extraction. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03271-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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54
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Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition. Food Res Int 2019; 116:223-231. [DOI: 10.1016/j.foodres.2018.08.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2018] [Revised: 08/01/2018] [Accepted: 08/04/2018] [Indexed: 11/20/2022]
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55
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Coelho E, Domingues L, Teixeira JA, Oliveira JM, Tavares T. Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention. Food Res Int 2019; 116:249-257. [DOI: 10.1016/j.foodres.2018.08.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 07/09/2018] [Accepted: 08/09/2018] [Indexed: 10/28/2022]
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56
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Martínez-Gil A, Cadahía E, Fernández de Simón B, Gutiérrez-Gamboa G, Nevares I, Del Álamo-Sanza M. Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:315-324. [PMID: 29876929 DOI: 10.1002/jsfa.9190] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2018] [Revised: 05/11/2018] [Accepted: 06/04/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The most frequent renewal of barrels of different origins and species is a current trend, but this demand does not match the current availability of wood. An alternative could be the use of Quercus humboldtii wood. However, there is little information about its composition. Because of this, the aim was to study low-molecular-weight phenols (LMWP), ellagitannins and volatile compounds in untoasted and toasted Q. humboldtii oak, and compare these with the species traditionally used in cooperage: Q. petraea (French and Romanian) and Q. alba (American). RESULTS The LMWPs in Q. humboldtii were comparable to those in Q. petraea and Q. alba. Ellagitannin composition in Q. humboldtii was similar to that in Q. alba. The toasting process improved volatile composition, mainly in Q. humboldtii, presenting the highest concentration of several volatile compounds. CONCLUSION The results indicate that Q. humboldtii could be considered suitable for aging wine, although it is necessary to continue the study of this wood species to confirm its potential use in oenology. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Ana Martínez-Gil
- Departamento de Química Analítica, Universidad de Valladolid, Palencia, Spain
- Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
- Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Palencia, Spain
| | | | | | - Gastón Gutiérrez-Gamboa
- Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
- Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja, CSIC, Universidad de La Rioja), Logroño, Spain
| | - Ignacio Nevares
- Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Palencia, Spain
- Departamento de Ingeniería Agrícola y Forestal, ETS Ingenierías Agrarias, Universidad de Valladolid, Palencia, Spain
| | - María Del Álamo-Sanza
- Departamento de Química Analítica, Universidad de Valladolid, Palencia, Spain
- Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Palencia, Spain
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57
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Fang C, Du H, Jia W, Xu Y. Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics. Metabolites 2018; 9:E2. [PMID: 30577624 PMCID: PMC6358772 DOI: 10.3390/metabo9010002] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 12/04/2018] [Accepted: 12/12/2018] [Indexed: 12/26/2022] Open
Abstract
Distilled liquors are important products, both culturally and economically. Chemically, as a complex mixture, distilled liquor comprises various chemical compounds in addition to ethanol. However, the chemical components of distilled liquors are still insufficiently understood and compositional differences and similarities of distilled liquors from different cultures have never been compared. For the first time, both volatile organic compounds (VOCs) and non-VOCs in distilled liquors were profiled using mass spectrometry-based metabolomic approaches. A total of 879 VOCs and 268 non-VOCs were detected in 24 distilled liquors including six typical Chinese baijiu and 18 typical Western liquors. Principal component analysis and a correlation network revealed important insights into the compositional differences and similarities of the distilled liquors that were assessed. Ethyl esters, a few benzene derivatives, and alcohols were shared by most distilled liquors assessed, suggesting their important contribution to the common flavor and mouthfeel of distilled liquors. Sugars and esters formed by fatty alcohol differ significantly between the assessed Chinese baijiu and Western liquors, and are potential marker compounds that could be used for their discrimination. Factors contributing to the differences in chemical composition are proposed. Our results improve our understanding of the chemical components of distilled liquors, which may contribute to more rigorous quality control of alcoholic beverages.
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Affiliation(s)
- Cheng Fang
- State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
| | - Hai Du
- State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
| | - Wei Jia
- University of Hawaii Cancer Center, Honolulu, HI 96813, USA.
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
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58
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Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood. BEVERAGES 2018. [DOI: 10.3390/beverages4040102] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The use of oak fragments allows wine cellars to reduce costs and the length of wine aging compared to traditional aging in oak barrels in the winery. The main objective of this work was to study the effect of the use of oak fragments on the volatile, phenolic, and organoleptic characteristics of Tempranillo red wines, as a function of the contact time between the wood and the wine. The results showed important changes in the wines’ colorimetric parameters after two months of contact time. Extraction kinetics of volatile compounds from the wood was highest during the first month of contact for chips, variable for staves, and slower and continuous over time for barrels. Wines macerated with fragments showed the best quality in short periods of aging, while barrel-aged wines improved over the time they spent in the barrel. In addition, the results allowed an analytical discrimination between the wines aged with oak fragments and those aged in oak barrels, and between chips and staves, just as at the sensory level with triangular tasting tests. In conclusion, the use of oak fragments is a suitable practice for the production of red wines, which may be an appropriate option for wines destined to be aged for short periods.
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59
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Karasinski J, Elguera JCT, Ibarra AAG, Wrobel K, Bulska E, Wrobel K. Comparative Evaluation of Red Wine from Various European Regions Using Mass Spectrometry Tools. ANAL LETT 2018. [DOI: 10.1080/00032719.2018.1442472] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Jakub Karasinski
- Faculty of Chemistry, Biological and Chemical Research Centre, University of Warsaw, Warsaw, Poland
| | | | | | - Kazimierz Wrobel
- Department of Chemistry, University of Guanajuato, Guanajuato, Mexico
| | - Ewa Bulska
- Faculty of Chemistry, Biological and Chemical Research Centre, University of Warsaw, Warsaw, Poland
| | - Katarzyna Wrobel
- Department of Chemistry, University of Guanajuato, Guanajuato, Mexico
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60
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Martínez-Gil AM, Del Alamo-Sanza M, Gutiérrez-Gamboa G, Moreno-Simunovic Y, Nevares I. Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips. Food Chem 2018; 266:90-100. [PMID: 30381231 DOI: 10.1016/j.foodchem.2018.05.123] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2017] [Revised: 05/22/2018] [Accepted: 05/28/2018] [Indexed: 10/16/2022]
Abstract
Different oak species or origins have been studied to find an alternative to traditional ones and Quercus humboldtii from Colombia is a candidate. Some studies analyse the composition of this oak, but no work has been found to study its use for wine treatment. The aim was to evaluate volatile composition of toasted Q. humboldtii oak chips and the wines treated with these chips. To evaluate its oenological potential Q. alba and Q. petraea have been included in this trial. The wines were subjected to a sensory analysis. Results indicated that oak chips and wines macerated for 90 days with toasted Colombian chips exhibited higher 5-methylfurfural, guaiacol, trans-isoeugenol and syringol concentrations than others, while the furfural and cis-β-methyl-γ-octalactone content was lower. Sensory analysis showed that the wines treated with Colombian oak presented more notes of smoked and less of coconut. Therefore, this oak could probably be considered suitable for ageing.
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Affiliation(s)
- Ana M Martínez-Gil
- Departamento de Química Analítica, Universidad de Valladolid, ETS Ingenierías Agrarias, Avda de Madrid 50, 34001 Palencia, Spain; Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Av. Lircay S/N, Talca, Chile.
| | - María Del Alamo-Sanza
- Departamento de Química Analítica, Universidad de Valladolid, ETS Ingenierías Agrarias, Avda de Madrid 50, 34001 Palencia, Spain
| | - Gastón Gutiérrez-Gamboa
- Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Av. Lircay S/N, Talca, Chile; Instituto de Ciencias de la Vid y del Vino (CSIC-CAR-UR). Carretera de Burgos Km. 6, 26007 Logroño, Spain
| | - Yerko Moreno-Simunovic
- Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Av. Lircay S/N, Talca, Chile
| | - Ignacio Nevares
- Departamento de Ingeniería Agroforestal, Universidad de Valladolid, ETS Ingenierías Agrarias, Avda de Madrid 50, 34001 Palencia, Spain
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61
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Kutyła-Olesiuk A, Wesoły M, Wróblewski W. Hybrid Electronic Tongue as a Tool for the Monitoring of Wine Fermentation and Storage Process. ELECTROANAL 2018. [DOI: 10.1002/elan.201800093] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Anna Kutyła-Olesiuk
- Chair of Medical Biotechnology, Faculty of Chemistry; Warsaw University of Technology; Noakowskiego 3 00-664 Warsaw Poland Tel./Fax: +48 22 459 25 08
- Polish Geological Institute-National Research Institute; Rakowiecka 4 00-975 Warsaw Poland
| | - Małgorzata Wesoły
- Chair of Medical Biotechnology, Faculty of Chemistry; Warsaw University of Technology; Noakowskiego 3 00-664 Warsaw Poland Tel./Fax: +48 22 459 25 08
| | - Wojciech Wróblewski
- Chair of Medical Biotechnology, Faculty of Chemistry; Warsaw University of Technology; Noakowskiego 3 00-664 Warsaw Poland Tel./Fax: +48 22 459 25 08
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62
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Trivellin N, Barbisan D, Badocco D, Pastore P, Meneghesso G, Meneghini M, Zanoni E, Belgioioso G, Cenedese A. Study and Development of a Fluorescence Based Sensor System for Monitoring Oxygen in Wine Production: The WOW Project. SENSORS 2018; 18:s18041130. [PMID: 29642468 PMCID: PMC5948562 DOI: 10.3390/s18041130] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 03/31/2018] [Accepted: 04/04/2018] [Indexed: 11/16/2022]
Abstract
The importance of oxygen in the winemaking process is widely known, as it affects the chemical aspects and therefore the organoleptic characteristics of the final product. Hence, it is evident the usefulness of a continuous and real-time measurements of the levels of oxygen in the various stages of the winemaking process, both for monitoring and for control. The WOW project (Deployment of WSAN technology for monitoring Oxygen in Wine products) has focused on the design and the development of an innovative device for monitoring the oxygen levels in wine. This system is based on the use of an optical fiber to measure the luminescent lifetime variation of a reference metal/porphyrin complex, which decays in presence of oxygen. The developed technology results in a high sensitivity and low cost sensor head that can be employed for measuring the dissolved oxygen levels at several points inside a wine fermentation or aging tank. This system can be complemented with dynamic modeling techniques to provide predictive behavior of the nutrient evolution in space and time given few sampled measuring points, for both process monitoring and control purposes. The experimental validation of the technology has been first performed in a controlled laboratory setup to attain calibration and study sensitivity with respect to different photo-luminescent compounds and alcoholic or non-alcoholic solutions, and then in an actual case study during a measurement campaign at a renown Italian winery.
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Affiliation(s)
- Nicola Trivellin
- LightCube Srl, Viale della Navigazione Interna, 51-35129 Padova, Italy.
- Department of Information Engineering, University of Padova, Via Gradenigo, 6/B-35131 Padova, Italy.
| | - Diego Barbisan
- LightCube Srl, Viale della Navigazione Interna, 51-35129 Padova, Italy.
| | - Denis Badocco
- Department of Chemical Science, University of Padova, Via Marzolo, 1-35131 Padova, Italy.
| | - Paolo Pastore
- Department of Chemical Science, University of Padova, Via Marzolo, 1-35131 Padova, Italy.
| | - Gaudenzio Meneghesso
- Department of Information Engineering, University of Padova, Via Gradenigo, 6/B-35131 Padova, Italy.
| | - Matteo Meneghini
- Department of Information Engineering, University of Padova, Via Gradenigo, 6/B-35131 Padova, Italy.
| | - Enrico Zanoni
- Department of Information Engineering, University of Padova, Via Gradenigo, 6/B-35131 Padova, Italy.
| | - Giuseppe Belgioioso
- Department of Information Engineering, University of Padova, Via Gradenigo, 6/B-35131 Padova, Italy.
| | - Angelo Cenedese
- Department of Information Engineering, University of Padova, Via Gradenigo, 6/B-35131 Padova, Italy.
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63
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Parker M, Capone DL, Francis IL, Herderich MJ. Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2281-2286. [PMID: 28220693 DOI: 10.1021/acs.jafc.6b05255] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C13-norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structurally diverse, encompassing glycosides, amino acid conjugates, odorless volatiles, hydroxycinnamic acids, and many others. Flavor precursors mainly originate in the grape berry but also from oak or other materials involved in winemaking. Flavors are released from precursors during crushing and subsequent production steps by enzymatic and nonenzymatic transformations, via microbial glycosidases, esterases, C-S lyases, and decarboxylases, and through acid-catalyzed hydrolysis and chemical rearrangements. Flavors can also be liberated from glycosides and amino acid conjugates by oral microbiota. Hence, it is increasingly likely that flavor precursors contribute to retronasal aroma formation through in-mouth release during consumption, prompting a shift in focus from identifying aroma precursors in grapes to understanding aroma precursors present in bottled wine.
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Affiliation(s)
- Mango Parker
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia
- School of Pharmacy and Medical Sciences , The University of South Australia , G.P.O. Box 2471, Adelaide , SA 5001 , Australia
| | - Dimitra L Capone
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia
| | - I Leigh Francis
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia
- School of Pharmacy and Medical Sciences , The University of South Australia , G.P.O. Box 2471, Adelaide , SA 5001 , Australia
| | - Markus J Herderich
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia
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64
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Jiménez-Moreno N, Moler JA, Urmeneta H, Suberviola-Ripa J, Cibriain-Sabalza F, Gandía LM, Ancín-Azpilicueta C. Oak wood extracts applied to the grapevine. An alternative to obtain quality Garnacha wines. Food Res Int 2018; 105:628-636. [DOI: 10.1016/j.foodres.2017.11.070] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Revised: 11/06/2017] [Accepted: 11/26/2017] [Indexed: 11/27/2022]
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65
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Li SY, Duan CQ. Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review. Crit Rev Food Sci Nutr 2018; 59:1840-1867. [PMID: 29381384 DOI: 10.1080/10408398.2018.1431762] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
To understand effects of using oak barrels on the astringency, bitterness and color of dry red wines, phenolic reactions in wines before and after barrel aging are reviewed in this paper, which has been divided into three sections. The first section includes an introduction to chemical reactivities of grape-derived phenolic compounds, a summary of the phenolic reactions that occur in dry red wines before barrel aging, and a discussion of the effects of these reactions on wine astringency, bitterness and color. The second section introduces barrel types that determine the oak barrel constituents in wines (primarily oak aldehydes and ellagitannins) and presents reactions between the oak constituents and grape-derived phenolic compounds that may modulate wine astringency, bitterness and color. The final section illustrates the chemical differences between basic oxidation and over-oxidation in wines, discusses oxygen consumption kinetics in wines during barrel aging by comparing different oxygen consumption kinetics observed previously by others, and speculates on the possible preliminary phenolic reactions that occur in dry red wines during oak barrel aging that soften tannins and stabilize pigments via basic oxidation. Additionally, sulfur dioxide (SO2) addition during barrel aging and suitability of adopting oak barrels for aging wines are briefly discussed.
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Affiliation(s)
- Si-Yu Li
- a Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.,b Key Laboratory of Viticulture and Enology, Ministry of Agriculture , Beijing , China
| | - Chang-Qing Duan
- a Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.,b Key Laboratory of Viticulture and Enology, Ministry of Agriculture , Beijing , China
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66
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Martínez-Gil A, Cadahía E, de Simón BF, Gutiérrez-Gamboa G, Nevares I, Álamo-Sanza MD. Quercus humboldtii(Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2018. [DOI: 10.1051/ctv/20173202093] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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67
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Pons A, Mouakka N, Deliere L, Crachereau JC, Davidou L, Sauris P, Guilbault P, Darriet P. Impact of Plasmopara viticola infection of Merlot and Cabernet Sauvignon grapes on wine composition and flavor. Food Chem 2018; 239:102-110. [DOI: 10.1016/j.foodchem.2017.06.087] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2017] [Revised: 05/29/2017] [Accepted: 06/14/2017] [Indexed: 11/28/2022]
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68
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Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.057] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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69
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Setford PC, Jeffery DW, Grbin PR, Muhlack RA. Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.09.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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70
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Miranda A, Pereira V, Pontes M, Albuquerque F, Marques JC. Acetic acid and ethyl acetate in Madeira wines: Evolution with ageing and assessment of the odour rejection threshold. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2017. [DOI: 10.1051/ctv/20173201001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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71
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Drosou F, Yang E, Marinea M, Dourtoglou EG, Chatzilazarou A, Dourtoglou VG. An assessment of potential applications with pulsed electric field in wines. BIO WEB OF CONFERENCES 2017. [DOI: 10.1051/bioconf/20170902010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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72
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Kaya AD, Bruno de Sousa R, Curvelo-Garcia AS, Ricardo-da-Silva JM, Catarino S. Effect of Wood Aging on Wine Mineral Composition and 87Sr/ 86Sr Isotopic Ratio. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4766-4776. [PMID: 28530825 DOI: 10.1021/acs.jafc.7b01510] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The evolution of mineral composition and wine strontium isotopic ratio 87Sr/86Sr (Sr IR) during wood aging were investigated. A red wine was aged in stainless steel tanks with French oak staves (Quercus sessiliflora Salisb.), with three industrial scale replicates. Sampling was carried out after 30, 60, and 90 days of aging, and the wines were evaluated in terms of general analysis, phenolic composition, total polysaccharides, multielement composition, and Sr IR. Li, Be, Mg, Al, Sc, Ti, V, Mn, Co, Ni, Cu, Zn, Ga, Ge, As, Rb, Sr, Y, Zr, Mo, Sb, Cs, Ba, Pr, Nd, Sm, Eu, Dy, Ho, Er, Yb, Lu, Tl, and Pb elements and 87Sr/86Sr were determined by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS) and Na, K, Ca, and Fe by flame atomic absorption spectrometry (FAAS). Two-way ANOVA was applied to assess wood aging and time effect on Sr IR and mineral composition. Wood aging resulted in significantly higher concentrations of Mg, V, Co, Ni, and Sr. At the end of the aging period, wine exhibited statistically identical Sr IR compared to control. Study suggests that wood aging does not affect 87Sr/86Sr, not precluding the use of this parameter for wine traceability purposes.
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Affiliation(s)
- Ayse D Kaya
- LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Raúl Bruno de Sousa
- LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | | | - Jorge M Ricardo-da-Silva
- LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Sofia Catarino
- LEAF, Instituto Superior de Agronomia, Universidade de Lisboa , Tapada da Ajuda, 1349-017 Lisboa, Portugal
- Instituto Nacional de Investigação Agrária e Veterinária , 2565-191 Dois Portos, Portugal
- CEFEMA, Instituto Superior Técnico, Universidade de Lisboa , Avenida Rovisco Pais 1, 1049-001 Lisboa, Portugal
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73
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Ghanem E, Afsah S, Fallah PN, Lawrence A, LeBovidge E, Raghunathan S, Rago D, Ramirez MA, Telles M, Winkler M, Schumm B, Makhnejia K, Portillo D, Vidal RC, Hall A, Yeh D, Judkins H, da Silva AA, Franco DW, Anslyn EV. Differentiation and Identification of Cachaça Wood Extracts Using Peptide-Based Receptors and Multivariate Data Analysis. ACS Sens 2017; 2:641-647. [PMID: 28723164 DOI: 10.1021/acssensors.6b00809] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
It is becoming increasingly important to differentiate complex mixtures, especially in forensics. Cachaça, the most popular alcoholic beverage in Brazil, is made from distilled and fermented sugar cane juice. It contains a mixture of naturally occurring polyphenols known as tannins, whose composition is dictated by the type of wood used to age the beverage. These tannins can be differentiated in an Indicator Displacement Assay (IDA) using peptide-based ternary sensing ensembles. This investigation demonstrates a technique for fingerprinting the identity of the woods used to age cachaças. Unknown cachaça samples were tested against a training set of Brazilian woods in addition to oaks from different countries. Results obtained from the analysis showed that 62.5% of the samples were correctly identified. Furthermore, four samples anonymously added to the pool of unknowns from the training set were identified with 100% accuracy, emphasizing both the promising results obtained from this method of differentiation and the importance of analyzing same-age samples.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | - Alexandre Ataide da Silva
- Departamento
de Química e Física Molecular, Instituto de Química
de São Carlos, Universidade de São Paulo (USP), Av. Trabalhador
Sancarlense 400, CP 780, CEP 13560-970, São Carlos, SP, Brazil
| | - Douglas W. Franco
- Departamento
de Química e Física Molecular, Instituto de Química
de São Carlos, Universidade de São Paulo (USP), Av. Trabalhador
Sancarlense 400, CP 780, CEP 13560-970, São Carlos, SP, Brazil
| | - Eric V. Anslyn
- Department
of Chemistry, The University of Texas at Austin, 105 E 24th Street, Mail Stop A5300, Austin, Texas 78712-1224, United States
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74
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Navarro M, Kountoudakis N, Gómez-Alonso S, García-Romero E, Canals JM, Hermosín-Gutíerrez I, Zamora F. Comparison between the contribution of ellagitannins of new oak barrels and one-year-used barrels. BIO WEB OF CONFERENCES 2016. [DOI: 10.1051/bioconf/20160702016] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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75
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Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels. Food Res Int 2016; 87:197-203. [DOI: 10.1016/j.foodres.2016.07.016] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Revised: 07/14/2016] [Accepted: 07/22/2016] [Indexed: 11/22/2022]
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76
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Ye DQ, Zheng XT, Xu XQ, Wang YH, Duan CQ, Liu YL. Evolutions of volatile sulfur compounds of Cabernet Sauvignon wines during aging in different oak barrels. Food Chem 2016; 202:236-46. [DOI: 10.1016/j.foodchem.2016.01.139] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2015] [Revised: 01/28/2016] [Accepted: 01/29/2016] [Indexed: 11/26/2022]
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77
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78
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Rayne S, Forest K. pH dependent partitioning behaviour of food and beverage aroma compounds between air-aqueous and organic-aqueous matrices. FLAVOUR FRAG J 2015. [DOI: 10.1002/ffj.3305] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Sierra Rayne
- Chemologica Research; Moose Jaw Saskatchewan Canada
| | - Kaya Forest
- Department of Environmental Engineering Technology; Saskatchewan Polytechnic; Moose Jaw Saskatchewan Canada
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79
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Cretin BN, Sallembien Q, Sindt L, Daugey N, Buffeteau T, Waffo-Teguo P, Dubourdieu D, Marchal A. How stereochemistry influences the taste of wine: Isolation, characterization and sensory evaluation of lyoniresinol stereoisomers. Anal Chim Acta 2015; 888:191-8. [DOI: 10.1016/j.aca.2015.06.061] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2015] [Revised: 06/24/2015] [Accepted: 06/26/2015] [Indexed: 10/23/2022]
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80
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Crump AM, Johnson TE, Wilkinson KL, Bastian SEP. Influence of oak maturation regimen on composition, sensory properties, quality, and consumer acceptability of cabernet sauvignon wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:1593-1600. [PMID: 25584640 DOI: 10.1021/jf5044025] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Oak barrels have long been the preferred method for oak maturation of wine, but barrels contribute significantly to production costs, so alternate oak maturation regimens have been introduced, particularly for wines at lower price points. To date, few studies have investigated consumers' acceptance of wines made using non-traditional oak treatments. In this study, two Cabernet Sauvignon wines were aged using traditional (i.e., barrel) and/or alternative (i.e., stainless steel or plastic tanks and vats, with oak wood added) maturation regimens. Chemical and sensory analyses were subsequently performed to determine the influence on wine composition and sensory properties, that is, the presence of key oak-derived volatile compounds and perceptible oak aromas and flavor. The quality of a subset of wines was rated by a panel of 10 wine experts using a 20-point scoring system, with all wines considered technically sound. Consumer acceptance of wines was also determined. Hedonic ratings ranged from 5.7 to 5.9 (on a 9-point scale), indicating there was no significant difference in consumers' overall liking of each wine. However, segmentation based on individual liking scores identified three distinct clusters comprising consumers with considerably different wine preferences. These results justify wine producers' use of alternative oak maturation regimens to achieve wine styles that appeal to different segments of their target market.
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Affiliation(s)
- Anna M Crump
- School of Agriculture, Food and Wine, The University of Adelaide , PMB 1, Glen Osmond, SA 5064, Australia
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81
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Wyler P, Angeloni LHP, Alcarde AR, da Cruz SH. Effect of oak wood on the quality of beer. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.190] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- P. Wyler
- Department of Agri-food Industry, Food and Nutrition, College of Agriculture ‘Luiz de Queiroz’; University of Sao Paulo; Brazil
| | - L. H. P. Angeloni
- Department of Agri-food Industry, Food and Nutrition, College of Agriculture ‘Luiz de Queiroz’; University of Sao Paulo; Brazil
| | - A. R. Alcarde
- Department of Agri-food Industry, Food and Nutrition, College of Agriculture ‘Luiz de Queiroz’; University of Sao Paulo; Brazil
| | - S. H. da Cruz
- Department of Agri-food Industry, Food and Nutrition, College of Agriculture ‘Luiz de Queiroz’; University of Sao Paulo; Brazil
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82
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Belda I, Benito S, Ruiz J, Conchillo LB, Alonso A, Marquina D, Calderón F, Navascués E, Santos A. Directed metabolomic approaches for the characterization and development of new yeast strains. BIO WEB OF CONFERENCES 2015. [DOI: 10.1051/bioconf/20150502003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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83
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Peri P, Kamiloglu S, Capanoglu E, Ozcelik B. Investigating the Effect of Aging on the Phenolic Content, Antioxidant Activity and Anthocyanins in Turkish Wines. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12420] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Pinar Peri
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Istanbul Turkey
| | - Senem Kamiloglu
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Istanbul Turkey
| | - Esra Capanoglu
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Istanbul Turkey
| | - Beraat Ozcelik
- Department of Food Engineering; Faculty of Chemical and Metallurgical Engineering; Istanbul Technical University; 34469 Istanbul Turkey
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84
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Belda I, Navascués E, Marquina D, Santos A, Calderon F, Benito S. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality. Appl Microbiol Biotechnol 2014; 99:1911-22. [PMID: 25408314 DOI: 10.1007/s00253-014-6197-2] [Citation(s) in RCA: 119] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2014] [Revised: 10/26/2014] [Accepted: 10/27/2014] [Indexed: 11/28/2022]
Abstract
This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation strategies. For a detailed comparison, several yeast metabolites and the strains implantation were measured over the entire fermentation period. In all fermentations in which T. delbrueckii was involved, the ethanol concentration was reduced; some malic acid was consumed; more pyruvic acid was released, and fewer amounts of higher alcohols were produced. The sensorial properties of final wines varied widely, emphasising the structure of wine in sequential fermentations with T. delbrueckii. These wines presented the maximum overall impression and were preferred by tasters. Semi-industrial assays were carried out confirming these differences at a higher scale. No important differences were observed in volatile aroma composition between fermentations. However, differences in mouthfeel properties were observed in semi-industrial fermentations, which were correlated with an increase in the mannoprotein content of red wines fermented sequentially with T. delbrueckii.
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Affiliation(s)
- Ignacio Belda
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain
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85
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Tufariello M, Chiriatti MA, Grieco F, Perrotta C, Capone S, Rampino P, Tristezza M, Mita G, Grieco F. Influence of autochthonous Saccharomyces cerevisiae strains on volatile profile of Negroamaro wines. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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86
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Tao Y, Zhang Z, Sun DW. Experimental and modeling studies of ultrasound-assisted release of phenolics from oak chips into model wine. ULTRASONICS SONOCHEMISTRY 2014; 21:1839-1848. [PMID: 24726419 DOI: 10.1016/j.ultsonch.2014.03.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2014] [Revised: 03/17/2014] [Accepted: 03/17/2014] [Indexed: 06/03/2023]
Abstract
The enhancement of release of oak-related compounds from oak chips during wine aging with oak chips may interest the winemaking industry. In this study, the 25-kHz ultrasound waves were used to intensify the mass transfer of phenolics from oak chips into a model wine. The influences of acoustic energy density (6.3-25.8 W/L) and temperature (15-25 °C) on the release kinetics of total phenolics were investigated systematically. The results exhibited that the total phenolic yield released was not affected by acoustic energy density significantly whereas it increased with the increase of temperature during sonication. Furthermore, to describe the mechanism of mass transfer of phenolics in model wine under ultrasonic field, the release kinetics of total phenolics was simulated by both a second-order kinetic model and a diffusion model. The modeling results revealed that the equilibrium concentration of total phenolics in model wine, the initial release rate and effective diffusivity of total phenolics generally increased with acoustic energy density and temperature. In addition, temperature had a negative effect on the second-order release rate constant whereas acoustic energy density had an opposite effect.
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Affiliation(s)
- Yang Tao
- FRCFT, School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland
| | - Zhihang Zhang
- FRCFT, School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland
| | - Da-Wen Sun
- FRCFT, School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin 4, Ireland.
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87
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Gambetta JM, Bastian SEP, Cozzolino D, Jeffery DW. Factors influencing the aroma composition of Chardonnay wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6512-6534. [PMID: 24954266 DOI: 10.1021/jf501945s] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Chardonnay is one of the oldest and most widely distributed wine grape cultivars and is of commercial importance for the world's wine-producing nations. It is an extremely flexible variety that has adapted to different regions with varied weather and soil characteristics. Somewhat uniquely among white wines, Chardonnay lends itself to a wide variety of production styles, which can be tailored to the target market. Techniques such as skin maceration, barrel and stainless steel fermentation, use of selected or indigenous yeasts, malolactic fermentation, and aging in barrels with or without lees are all applicable and lead to different compositional outcomes. A number of research papers have been published with a view to understanding Chardonnay composition and quality as well as the impact of different enological techniques on the final product. This review summarizes current knowledge, explaining the influence of viticultural and production techniques on aroma composition, and poses directions for further research into Chardonnay wines.
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Affiliation(s)
- Joanna M Gambetta
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide , PMB 1, Glen Osmond, South Australia 5064, Australia
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88
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Sanjuán-Herráez D, de la Osa S, Pastor A, de la Guardia M. Air monitoring of selected volatile organic compounds in wineries using passive sampling and headspace-gas chromatography–mass spectrometry. Microchem J 2014. [DOI: 10.1016/j.microc.2013.11.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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89
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90
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Tao Y, García JF, Sun DW. Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process. Crit Rev Food Sci Nutr 2013; 54:817-35. [DOI: 10.1080/10408398.2011.609949] [Citation(s) in RCA: 88] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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91
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Duval CJ, Gourrat K, Perre P, Prida A, Gougeon RD. A HS–SPME–GC–MS analysis of IR heated wood: Impact of the water content on the depth profile of oak wood aromas extractability. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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92
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Pizarro C, Rodríguez-Tecedor S, Esteban-Díez I, Pérez-del-Notario N, González-Sáiz JM. Experimental design approach to evaluate the impact of oak chips and micro-oxygenation on the volatile profile of red wines. Food Chem 2013; 148:357-66. [PMID: 24262569 DOI: 10.1016/j.foodchem.2013.10.039] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2013] [Revised: 10/01/2013] [Accepted: 10/08/2013] [Indexed: 11/27/2022]
Abstract
A chemometric strategy based on combining an experimental design approach and response surface methodology was applied to gain further knowledge on the influence of chip maceration and micro-oxygenation related factors (oxygen doses, chip doses, wood origin, toasting degree and maceration time) on the volatile profile of red wines during the accelerated ageing process. The results obtained indicated that the volatile profile of wines could be modulated by applying different combinations of factor conditions. Thus, these results would be used to obtain wines with specific volatile profiles that would lead to particular olfactory attributes according to consumers' preferences. Moreover, it was shown that combining wood from different origins helped enhance the quality of the elaborated wines. To the best of our knowledge, this is the first time that an experimental design methodology has been applied to simultaneously evaluate the influence of five different ageing parameters on the volatile profile of red wines.
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Affiliation(s)
- C Pizarro
- Department of Chemistry, University of La Rioja, C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
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93
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Zhang QA, Fan XH, Zhao WQ, Wang XY, Liu HZ. Evolution of some physicochemical properties in Cornus officinalis wine during fermentation and storage. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2045-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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94
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Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2036-4] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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95
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A sensory approach for the monitoring of accelerated red wine aging processes using multi-block methods. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2013.01.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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96
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Dry vs soaked wood: Modulating the volatile extractible fraction of oak wood by heat treatments. Food Chem 2013; 138:270-7. [DOI: 10.1016/j.foodchem.2012.09.117] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2012] [Revised: 09/21/2012] [Accepted: 09/24/2012] [Indexed: 11/20/2022]
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97
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Anli RE, Cavuldak ÖA. A review of microoxygenation application in wine. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.51] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- R. Ertan Anli
- Ankara University; Department of Food Engineering; 06110 Diskapi Ankara Turkey
| | - Özge Algan Cavuldak
- Bulent Ecevit University; Caycuma Vocational School of Higher Education; 67900 Caycuma Zonguldak Turkey
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98
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Pedroza MA, Carmona M, Alonso GL, Salinas MR, Zalacain A. Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines. Food Chem 2013; 136:224-36. [DOI: 10.1016/j.foodchem.2012.07.110] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2012] [Revised: 06/21/2012] [Accepted: 07/25/2012] [Indexed: 11/30/2022]
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99
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Martínez-Gil AM, Garde-Cerdán T, Zalacain A, Pardo-García AI, Salinas MR. Applications of an oak extract on Petit Verdot grapevines. Influence on grape and wine volatile compounds. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.12.016] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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100
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Ground Thermal Inertia for Energy Efficient Building Design: A Case Study on Food Industry. ENERGIES 2012. [DOI: 10.3390/en5020227] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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