1
|
Ubeda C, Cortejosa D, Morales ML, Callejón RM, Ríos-Reina R. Determination of volatile compounds for the differentiation of PDO fortified wines with different ageing methods as a tool for controlling their authenticity. Food Res Int 2023; 173:113320. [PMID: 37803631 DOI: 10.1016/j.foodres.2023.113320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 06/28/2023] [Accepted: 07/24/2023] [Indexed: 10/08/2023]
Abstract
The aim of this work was to study the differentiating volatile profiles of the Spanish protected designation of origin (PDO) fortified wines obtained by headspace solid phase microextraction in conjunction with gas chromatography-mass spectrometry and powerful chemometric tools, to finally identify the marker volatile compounds most related to fortified wine types. Results revealed a satisfactory discrimination, for the first time, of the different types of PDO fortified wines, involving only a reduced number of volatile compounds selected by chemometrics. Thus, 28 volatile compounds were responsible for the differentiation according to ageing type (biological, oxidative, or mixed) resulting useful markers for the identification of each specific type of fortified wine. Among them, some esters were strongly related to biological ageing, aldehydes and acids to oxidative ageing, and lactones to mixed ageing. These volatile molecules involved in their differentiation could explain the unique organoleptic characteristics or attributes of these PDO fortified wines.
Collapse
Affiliation(s)
- Cristina Ubeda
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal. Facultad de Farmacia, Universidad de Sevilla. Sevilla, Spain
| | - David Cortejosa
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal. Facultad de Farmacia, Universidad de Sevilla. Sevilla, Spain
| | - M Lourdes Morales
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal. Facultad de Farmacia, Universidad de Sevilla. Sevilla, Spain
| | - Raquel M Callejón
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal. Facultad de Farmacia, Universidad de Sevilla. Sevilla, Spain
| | - Rocío Ríos-Reina
- Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal. Facultad de Farmacia, Universidad de Sevilla. Sevilla, Spain.
| |
Collapse
|
2
|
Valcárcel-Muñoz MJ, Guerrero-Chanivet M, Del Carmen Rodríguez-Dodero M, Butrón-Benítez D, de Valme García-Moreno M, Guillén-Sánchez DA. Analytical and Chemometric Characterization of Sweet Pedro Ximénez Sherry Wine during Its Aging in a Criaderas y Solera System. Foods 2023; 12:foods12091911. [PMID: 37174448 PMCID: PMC10178547 DOI: 10.3390/foods12091911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 04/24/2023] [Accepted: 05/05/2023] [Indexed: 05/15/2023] Open
Abstract
Pedro Ximénez is a naturally sweet sherry wine produced in southern Spain from raisined Pedro Ximénez grape must and aged using a traditional Criaderas y Solera system. Complete analytical characterization has been useful in determining which parameters are the most influential in the aging of this wine. The organic acids, volatile compounds (higher alcohols, esters, aldehydes, and acetals), and phenolic compounds of this wine evolve during its aging, mainly through physico-chemical reactions and the contributions of wood compounds. During their aging, Pedro Ximénez sherry wines develop their organoleptic profiles, as tasting sessions have confirmed. A strong correlation between the aging of a wine and the parameters analyzed has also been corroborated through an MLR analysis. This allowed for the development of a model that, by using just 8 of the variables considered in the study, led to the determination of wine samples' ages at over 97% confidence. This constitutes a rather useful tool for wineries to control Pedro Ximénez sherry wine aging processes.
Collapse
Affiliation(s)
| | - María Guerrero-Chanivet
- Bodegas Fundador S.L.U., C/San Ildefonso, n 3, 11403 Jerez de la Frontera, Spain
- Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Campus Universitario de Puerto Real, Universidad de Cádiz, 11510 Puerto Real, Spain
| | - María Del Carmen Rodríguez-Dodero
- Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Campus Universitario de Puerto Real, Universidad de Cádiz, 11510 Puerto Real, Spain
| | - Daniel Butrón-Benítez
- Bodegas Fundador S.L.U., C/San Ildefonso, n 3, 11403 Jerez de la Frontera, Spain
- Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Campus Universitario de Puerto Real, Universidad de Cádiz, 11510 Puerto Real, Spain
| | - María de Valme García-Moreno
- Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Campus Universitario de Puerto Real, Universidad de Cádiz, 11510 Puerto Real, Spain
| | - Dominico A Guillén-Sánchez
- Departamento de Química Analítica, Facultad de Ciencias, Instituto Investigación Vitivinícola y Agroalimentaria (IVAGRO), Campus Universitario de Puerto Real, Universidad de Cádiz, 11510 Puerto Real, Spain
| |
Collapse
|
3
|
Analytical, Chemometric and Sensorial Characterization of Oloroso and Palo Cortado Sherries during Their Ageing in the Criaderas y Solera System. Foods 2022; 11:foods11244062. [PMID: 36553804 PMCID: PMC9777549 DOI: 10.3390/foods11244062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/01/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
Oloroso and Palo Cortado are two types of sherry wines, produced in the Sherry Wine Region in Southern Spain, known as Marco de Jerez, where it is aged following the traditional Criaderas y Solera system. All of them are aged through oxidative ageing, even though the peculiar Palo Cortado Sherry wine is also aged biologically under a veil of flor yeasts in the first stage. Total dry extract, organic acids, aldehydes, esters, higher alcohols and phenolic compounds in these sherry wines evolve during their ageing as a consequence of evaporation and/or perspiration processes, chemical reactions, extraction of compounds from oakwood and microbiological activity. Sherry wines develop their characteristic organoleptic profile during their ageing, as could be proven through their tasting sessions. According to the sherry type, some natural groupings of the wines could be observed after their principal component analysis. Furthermore, by multiple linear regression methods, an important correlation between the parameters that were analyzed and the ageing of each specific wine has been confirmed, which allowed us to establish two different models, each corresponding to the sherry type in question. Only five of the variables that were investigated were required to successfully estimate each wine's age at over 99% confidence. This represents a rather convenient tool for wineries to monitor the ageing of these sherry wines.
Collapse
|
4
|
Díaz-Fernández Á, Díaz-Losada E, Cortés-Diéguez S. Approach to the Chemotaxonomic Characterization of Traditional Cultivation Grape Varieties through Their Varietal Aroma Profile. Foods 2022; 11:foods11101427. [PMID: 35626997 PMCID: PMC9140530 DOI: 10.3390/foods11101427] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 05/06/2022] [Accepted: 05/13/2022] [Indexed: 01/27/2023] Open
Abstract
In this study, the aroma profile of 12 minority grape varieties of Vitis vinifera L., included in the ‘Caiño group’, was defined along three vintages by solid phase microextraction followed by the gas chromatography–mass spectrometry method (SPME-GC-MS). Principal objectives were to assess the aromatic profile as a useful fingerprint to differentiate them, recover traditionally cultivated grape varieties for the differentiation of an important wine-growing area and discover their chemotaxonomic potential. In each variety, free and bound volatile profile was carried out by grouping varietal compounds into thirteen families. In total, 339 volatile compounds were identified, 230 as free forms and 205 as aromatic precursors. Remarkable quantitative differences were observed between aromatic profiles for terpenes in the free fraction and for C6 compounds, alcohols, sesquiterpenes and phenols in the glycosidic fraction. Principal component analysis based on their aromatic profile highlights a good differentiation between varieties and suggests a certain degree of aromatic chemotaxonomic proximity between previously known parental varieties, ‘Caiño Blanco’ with respect to ‘Caiño Bravo’ and ‘Albariño’. This study shows the preliminary results of a large research project involving a larger number of grape varieties and thus a broader spectrum of genetic relationships between them.
Collapse
Affiliation(s)
- Ángela Díaz-Fernández
- Estación de Viticultura e Enoloxía de Galicia-AGACAL, Ponte San Clodio s/n, 32428 Ourense, Spain; (Á.D.-F.); (E.D.-L.)
- Edificio Campus Auga, Biotecnología Industrial e Ingeniería Ambiental, BiotecnIA, Campus Sur, Universidad de Vigo, 32004 Ourense, Spain
| | - Emilia Díaz-Losada
- Estación de Viticultura e Enoloxía de Galicia-AGACAL, Ponte San Clodio s/n, 32428 Ourense, Spain; (Á.D.-F.); (E.D.-L.)
| | - Sandra Cortés-Diéguez
- Edificio Campus Auga, Biotecnología Industrial e Ingeniería Ambiental, BiotecnIA, Campus Sur, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence:
| |
Collapse
|
5
|
Darıcı M, Cabaroglu T. Chemical and sensory characterization of Kalecik Karası wines produced from two different regions in Turkey using chemometrics. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Merve Darıcı
- Food Engineering Department Çukurova University Adana Turkey
| | | |
Collapse
|
6
|
Solar S, Castro R, Guerrero ED. New Accelerating Techniques Applied to the Ageing of Oenological Products. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Soraya Solar
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Enrique Durán Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| |
Collapse
|
7
|
Abreu T, Perestrelo R, Bordiga M, Locatelli M, Daniel Coïsson J, Câmara JS. The Flavor Chemistry of Fortified Wines-A Comprehensive Approach. Foods 2021; 10:foods10061239. [PMID: 34072391 PMCID: PMC8229606 DOI: 10.3390/foods10061239] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 11/16/2022] Open
Abstract
For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the most important characteristics of the main worldwide fortified wines-Madeira, Port, Sherry, Muscat, and Vermouth-structured in three parts. The first part briefly describes the chemistry of wine flavor, the origin of typical aroma (primary, secondary and tertiary), and the influencing parameters during the winemaking process. The second part describes some specificities of worldwide fortified wine, highlighting the volatile composition with particular emphasis on aroma compounds. The third part reports the volatile composition of the most important fortified wines, including the principal characteristics, vinification process, the evolution of volatile organic compounds (VOCs) during the aging processes, and the most important odor descriptors. Given the worldwide popularity and the economic relevance of fortified wines, much research should be done to better understand accurately the reactions and mechanisms that occur in different stages of winemaking, mainly during the oxidative and thermal aging.
Collapse
Affiliation(s)
- Teresa Abreu
- CQM–Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (T.A.); (R.P.)
| | - Rosa Perestrelo
- CQM–Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (T.A.); (R.P.)
| | - Matteo Bordiga
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy; (M.B.); (M.L.); (J.D.C.)
| | - Monica Locatelli
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy; (M.B.); (M.L.); (J.D.C.)
| | - Jean Daniel Coïsson
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy; (M.B.); (M.L.); (J.D.C.)
| | - José S. Câmara
- CQM–Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (T.A.); (R.P.)
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
- Correspondence: ; Tel.: +351-(291)-705112
| |
Collapse
|
8
|
Durán-Guerrero E, Castro R, García-Moreno MDV, Rodríguez-Dodero MDC, Schwarz M, Guillén-Sánchez D. Aroma of Sherry Products: A Review. Foods 2021; 10:foods10040753. [PMID: 33916278 PMCID: PMC8065788 DOI: 10.3390/foods10040753] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 03/30/2021] [Accepted: 03/31/2021] [Indexed: 12/20/2022] Open
Abstract
Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging. These special organoleptic characteristics are responsible for, among others, the aromatic profile of the wines, vinegars and brandies from the area, which explains why this is a subject that has been extensively researched over the years. This bibliographic review aims to compile the different scientific contributions that have been found to date, in relation with the aroma of the oenological products from the Sherry area (dry wines, sweet wines, vinegars, and brandies). We have mainly focused on the different analytical methodologies used and on the main analytes of interest.
Collapse
Affiliation(s)
- Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), Campus Universitario de Puerto Real, University of Cadiz, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.V.G.-M.); (M.d.C.R.-D.); (D.G.-S.)
- Correspondence: ; Tel.: +34-956-016-456
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), Campus Universitario de Puerto Real, University of Cadiz, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.V.G.-M.); (M.d.C.R.-D.); (D.G.-S.)
| | - María de Valme García-Moreno
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), Campus Universitario de Puerto Real, University of Cadiz, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.V.G.-M.); (M.d.C.R.-D.); (D.G.-S.)
| | - María del Carmen Rodríguez-Dodero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), Campus Universitario de Puerto Real, University of Cadiz, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.V.G.-M.); (M.d.C.R.-D.); (D.G.-S.)
| | - Mónica Schwarz
- “Salus Infirmorum” Faculty of Nursing, University of Cadiz, 11001 Cadiz, Spain;
- Nutrition and Bromatology Area, Faculty of Medicine, University of Cadiz, Plaza Falla, 9, 11003 Cadiz, Spain
| | - Dominico Guillén-Sánchez
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), Campus Universitario de Puerto Real, University of Cadiz, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.V.G.-M.); (M.d.C.R.-D.); (D.G.-S.)
| |
Collapse
|
9
|
Rivero FJ, Ciaccheri L, González-Miret ML, Rodríguez-Pulido FJ, Mencaglia AA, Heredia FJ, Mignani AG, Gordillo B. A Study of Overripe Seed Byproducts from Sun-Dried Grapes by Dispersive Raman Spectroscopy. Foods 2021; 10:foods10030483. [PMID: 33668279 PMCID: PMC7996281 DOI: 10.3390/foods10030483] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Revised: 02/15/2021] [Accepted: 02/19/2021] [Indexed: 11/29/2022] Open
Abstract
Overripe seeds from sun-dried grapes submitted to postharvest dehydration constitute a scarcely investigated class of vinification byproduct with limited reports on their phenolic composition and industrial applications. In this study, Raman spectroscopy was applied to characterize a selection of overripe seed byproducts from different white grapes (cv. Moscatel, cv. Pedro Ximénez and cv. Zalema) submitted to postharvest sun drying. The Raman measurements were taken using a 1064 nm excitation laser in order to mitigate the fluorescent effect and the dispersive detection scheme allowed a compactness of the optical system. Spectroscopic data were processed by a principal component analysis to reduce the dimensionality and partner recognition. The evolution of the Raman spectrum during the overripening process was compared with the phenolic composition of grape seeds, which was determined by rapid resolution liquid chromatography/mass spectrometry (RRLC/MS). A multivariate processing of the spectroscopic data allowed the classification of overripe seeds according to the grape variety and the monitoring of stages of the postharvest sun drying process.
Collapse
Affiliation(s)
- Francisco J. Rivero
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain; (F.J.R.); (F.J.R.-P.); (F.J.H.); (B.G.)
| | - Leonardo Ciaccheri
- Institute of Applied Physics “Nello Carrara” (IFAC), Area di Ricerca di Firenze, Via Madonna del Piano, 10-50019 Sesto Fiorentino, Italy; (L.C.); (A.A.M.); (A.G.M.)
| | - M. Lourdes González-Miret
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain; (F.J.R.); (F.J.R.-P.); (F.J.H.); (B.G.)
- Correspondence: ; Tel.: +34-955420938
| | - Francisco J. Rodríguez-Pulido
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain; (F.J.R.); (F.J.R.-P.); (F.J.H.); (B.G.)
| | - Andrea A. Mencaglia
- Institute of Applied Physics “Nello Carrara” (IFAC), Area di Ricerca di Firenze, Via Madonna del Piano, 10-50019 Sesto Fiorentino, Italy; (L.C.); (A.A.M.); (A.G.M.)
| | - Francisco J. Heredia
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain; (F.J.R.); (F.J.R.-P.); (F.J.H.); (B.G.)
| | - Anna G. Mignani
- Institute of Applied Physics “Nello Carrara” (IFAC), Area di Ricerca di Firenze, Via Madonna del Piano, 10-50019 Sesto Fiorentino, Italy; (L.C.); (A.A.M.); (A.G.M.)
| | - Belén Gordillo
- Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain; (F.J.R.); (F.J.R.-P.); (F.J.H.); (B.G.)
| |
Collapse
|
10
|
Free and Bound Volatile Aroma Compounds of ´Maraština´ Grapes as Influenced by Dehydration Techniques. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10248928] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Dehydration or drying of grapes is one of the most important steps in the production of Croatian traditional dessert wine Prošek. The natural sun drying of grapes is the traditionally used method in Prošek production. Alternative methods, such as dehydration under controlled conditions, have been studied as safer and faster methods than the traditional sun drying but without precise knowledge of the effect on volatile compounds. The objective of this work was to study how dehydration of grapes carried out in a greenhouse and an environmentally controlled chamber impacts on the free and glycosidically bound volatile compounds of native grape cv. ‘Maraština’. The 36 volatile compounds were identified and quantified using headspace solid-phase micro extraction coupled with gas chromatography-mass spectrophotometry (HS-SPME-GC/MS). The results showed that the aroma profile of dehydrated grapes was significantly different from that of fresh grapes. Regarding free forms, significant increases in the concentration of 2-methyl-1-propanol, 1-butanol, 2-hexen-1-ol, 1-hexanol, ethyl hexanoate, hexyl acetate, o-cymene, linalool oxide, and terpinen-4-ol and geraniol were found in greenhouse-dried grapes, whereas increases in cis-limonene-epoxide, trans-limonene epoxide, and γ-hexalactone were higher in chamber-dried grapes compared to greenhouse-dried grapes. Glycosidically bound forms of o-cymene, linalool oxide, linalool, and terpinen-4-ol were increased in both types of drying, whereas β-damascenone was increased only in greenhouse-dried grapes.
Collapse
|
11
|
Ruiz-Bejarano MJ, Durán-Guerrero E, Castro R, Barroso CG, Rodríguez-Dodero MC. Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines. Foods 2020; 9:foods9040424. [PMID: 32260147 PMCID: PMC7230544 DOI: 10.3390/foods9040424] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 03/31/2020] [Accepted: 04/01/2020] [Indexed: 11/16/2022] Open
Abstract
In this study, a climate chamber, as an alternative method, has been used to dry raisins and the sensory profiles of the sweet sherry wines obtained have been evaluated. Other important factors, namely grape variety, vintage, vinification conditions, as well as the ageing method and its length of time, have also been considered. When heavy rainfall had been registered, the musts extracted from grapes dried under controlled conditions in a climate chamber showed a lower intensity of the musty off-odor compared to those elaborated with sun-dried grapes. The wine fermented at low temperature with Saccharomyces bayanus scored the highest in citric and floral notes, and this was preferred over all the other wines that were evaluated. The wines aged in oak barrels were preferred to both, wines aged in the presence of oak chips as well as those aged without any wood contact. The use of climate chambers to dry the grapes that are going to be used for the elaboration of sweet wines appears to be an advantageous alternative to the traditional method, since it allows a more precise control of the process and highly valued sweet wines from a sensory point of view are obtained thereby.
Collapse
|
12
|
Herrera P, Durán-Guerrero E, Sánchez-Guillén MM, García-Moreno MV, Guillén DA, Barroso CG, Castro R. Effect of the type of wood used for ageing on the volatile composition of Pedro Ximénez sweet wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2512-2521. [PMID: 31960973 DOI: 10.1002/jsfa.10276] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 12/19/2019] [Accepted: 01/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The present study investigated the volatile composition of a Pedro Ximénez sweet wine that had been aged in barrels made of different types of wood (Spanish oak, French oak, American oak and chestnut) and subjected to different degrees of toasting (medium toasting and intense toasting). The analyses were carried out using stir bar sorptive extraction gas chromatography-mass spectrometry after validation of the matrix in this case. RESULTS Good values of linearity, precision, limits of detection and limits of quantification were obtained for the 36 compounds studied, six of which were identified for the first time in Pedro Ximénez (propyl acetate, cis-3-hexenyl acetate, benzyl acetate, guaiacol, trans-whiskeylactone and 4-ethylguaiacol). The volatile composition of the samples varied as the ageing process progressed, and higher volatile concentrations were obtained in samples aged in barrels that had been intensely toasted compared to in those with medium toasting. A multivariate statistical study allowed the samples to be correctly classified according to ageing time, wood toasting and the type of wood used for ageing. CONCLUSION The organoleptic analysis performed on the Pedro Ximénez sweet wine samples resulted in differences between the wines aged in the different types of wood during the early weeks of ageing, and scarce differences towards the end of the study period. At the end of the process, all of the wines were better valued and wines aged in medium toasted barrels were the best rated by the panel of judges for all four woods under investigation. This fact could indicate the suitability of alternative woods for the ageing of Pedro Ximénez sweet wines. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Pablo Herrera
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, University Campus of Puerto Real, Cádiz, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, University Campus of Puerto Real, Cádiz, Spain
| | - Manuel M Sánchez-Guillén
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, University Campus of Puerto Real, Cádiz, Spain
| | - M Valme García-Moreno
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, University Campus of Puerto Real, Cádiz, Spain
| | - Dominico A Guillén
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, University Campus of Puerto Real, Cádiz, Spain
| | - Carmelo G Barroso
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, University Campus of Puerto Real, Cádiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, University Campus of Puerto Real, Cádiz, Spain
| |
Collapse
|
13
|
Ríos-Reina R, Segura-Borrego MP, García-González DL, Morales ML, Callejón RM. A comparative study of the volatile profile of wine vinegars with protected designation of origin by headspace stir bar sorptive extraction. Food Res Int 2019; 123:298-310. [DOI: 10.1016/j.foodres.2019.04.071] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 04/29/2019] [Accepted: 04/30/2019] [Indexed: 10/26/2022]
|
14
|
Rivero FJ, González‐Miret ML, Jara‐Palacios MJ, García‐Estévez I, Escribano‐Bailón MT, Heredia FJ, Gordillo B. Copigmentation potential of overripe seeds from sun‐dried white grapes on anthocyanins colour and stability by differential colorimetry. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14280] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Francisco J. Rivero
- Food Colour & Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia Universidad de Sevilla Sevilla Spain
| | - Maria Lourdes González‐Miret
- Food Colour & Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia Universidad de Sevilla Sevilla Spain
| | - María José Jara‐Palacios
- Food Colour & Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia Universidad de Sevilla Sevilla Spain
| | - Ignacio García‐Estévez
- Grupo de Investigación en Polifenoles, Facultad de Farmacia Universidad de Salamanca Salamanca Spain
| | | | - Francisco J. Heredia
- Food Colour & Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia Universidad de Sevilla Sevilla Spain
| | - Belén Gordillo
- Food Colour & Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia Universidad de Sevilla Sevilla Spain
| |
Collapse
|