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Yang W, Zheng Z, Shi Y, Reynolds AG, Duan C, Lan Y. Volatile phenols in wine: overview of origin, formation, analysis, and sensory expression. Crit Rev Food Sci Nutr 2024:1-26. [PMID: 38766770 DOI: 10.1080/10408398.2024.2354526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/22/2024]
Abstract
Volatile phenols impart particular aromas to wine. Due to their distinctive aroma characteristics and low sensory thresholds, volatile phenols can easily influence and modify the aroma of wine. Since these compounds can be formed in wines in various ways, it is necessary to clarify the possible sources of each volatile phenol to achieve management during the winemaking process. The sources of volatile phenols in wine are divided into berry-derived, fermentation-derived, and oak-derived. The pathways and factors influencing the formation of volatile phenols from each source are then reviewed respectively. In addition, an overview of the sensory impact of volatile phenols is given, both in terms of the aroma these volatile phenols directly bring to the wine and their contribution through aroma interactions. Finally, as an essential basis for exploring the scientific problems of volatile phenols in wine, approaches to quantitation of volatile phenols and their precursors are discussed in detail. With the advancement of analytical techniques, more details on volatile phenols have been discovered. Further exploration is worthwhile to achieve more detailed monitoring and targeted management of volatile phenols in wine.
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Affiliation(s)
- Weixi Yang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Ziang Zheng
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | | | - Changqing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
| | - Yibin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China
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Pichler A, Ivić I, Mesić J, Drenjančević M, Kujundžić T, Marković T, Kopjar M. Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods. Foods 2023; 13:45. [PMID: 38201074 PMCID: PMC10778381 DOI: 10.3390/foods13010045] [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: 11/17/2023] [Revised: 12/13/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma from the 2020 and 2021 vintages during 12-month storage (with sampling every 3 months) in a stainless-steel tank (SST), Excellence oak barrels with medium (EMT), medium plus (EMT+) and medium long (EMLT) toasting and a Premium oak barrel with medium toasting (PMT). The results showed that even slight differences in the time and temperature of medium toasting influenced the extraction of aroma compounds from wood to wine. The changes in individual aroma compounds depended on the vessel type, toasting level, initial wine composition and storage time. An increase in the total concentration of compounds with smoky, spicy and woody notes occurred in both wine vintages stored in wooden barrels, especially during longer storage. In samples from SST, floral, fruity and herbal aromas were more pronounced, according to the gas chromatography and sensory evaluators. Sensory evaluators rated the samples according to the 100-point test, and after 12 months of storage, 2020 and 2021 vintage Merlot stored in PMT obtained the highest points.
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Affiliation(s)
- Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia; (A.P.); (M.K.)
| | - Ivana Ivić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia; (A.P.); (M.K.)
| | - Josip Mesić
- Faculty of Tourism and Rural Development, Josip Juraj Strossmayer University of Osijek, Vukovarska 17, 34000 Požega, Croatia;
| | - Mato Drenjančević
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University, V. Preloga 1, 31000 Osijek, Croatia; (M.D.); (T.K.)
| | - Toni Kujundžić
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University, V. Preloga 1, 31000 Osijek, Croatia; (M.D.); (T.K.)
| | - Tanja Marković
- Teaching Institute of Public Health for the Osijek-Baranja County, Franje Krežme 1, 31000 Osijek, Croatia;
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia; (A.P.); (M.K.)
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Ma T, Wang J, Wang H, Zhao Q, Zhang F, Ge Q, Li C, Gamboa GG, Fang Y, Sun X. Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives. Food Res Int 2022; 153:110953. [DOI: 10.1016/j.foodres.2022.110953] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 01/08/2022] [Accepted: 01/10/2022] [Indexed: 12/25/2022]
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Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042101] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The interest of winemakers to find new woods that can give their wines a special personality and the need for cooperage wood have led to the use of other woods than traditional oak. The aroma of wines is undoubtedly one of the quality factors most valued by consumers. Volatile compounds from wood are transferred to wines during ageing. The type and quantity of aromas in wood depend on several factors, with the species, origin and cooperage treatments, particularly toasting, being very important. The transfer of volatile compounds to the wine depends not only on the wood but also on the wine itself and the type of ageing. This review therefore aims to recapitulate the volatile composition of alternative oenological woods at different cooperage stages and to compare them with traditional woods. It also summarises studies on the effect of wine aromas during ageing both in barrels and with fragments of alternative woods. In summary, it is observed that both woods and wines aged with alternative species of the Quercus genus present the same volatile compounds as traditional ones, but differ quantitatively; however, non-Quercus woods also differ qualitatively.
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Qian X, Jia F, Cai J, Shi Y, Duan C, Lan Y. Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging. Foods 2021; 11:foods11010074. [PMID: 35010200 PMCID: PMC8750660 DOI: 10.3390/foods11010074] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 12/21/2021] [Accepted: 12/25/2021] [Indexed: 11/16/2022] Open
Abstract
Xinjiang is a major wine-making region in China, but its hot climate in summer and intense sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine. The aim of this study was to characterize and differentiate the volatile composition of Cabernet Sauvignon wines from two clones (169 and 191) in Xinjiang, and to study their aromatic profile evolution during 12-month oak barrel aging period. Results showed that before aging, clone 169 wine contained higher concentrations of several alcohols and ethyl esters, while acetate esters and furanic compounds were higher in clone 191 wine. After aging, levels of many terpenes, norisoprenoids, volatile phenols and phenolic aldehydes were significantly higher in clone 169 wine than 191 wine. Aroma series analysis revealed that clone 169 wine exhibited higher floral and roasty aromas after aging, while clone 191 wine had stronger chemical aroma. Principal component analysis indicated that aging process played a primary role in the alteration of volatile profile in these wines. Clone played a secondary role and oak barrel had a tertiary contribution to the variation. The present work indicates that clone 169 is a better choice for producing high-quality aged Cabernet Sauvignon wine with intense and elegant aroma in Xinjiang.
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Affiliation(s)
- Xu Qian
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.Q.); (F.J.); (Y.S.); (C.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Fangyuan Jia
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.Q.); (F.J.); (Y.S.); (C.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jian Cai
- Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing 655011, China;
| | - Ying Shi
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.Q.); (F.J.); (Y.S.); (C.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.Q.); (F.J.); (Y.S.); (C.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yibin Lan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.Q.); (F.J.); (Y.S.); (C.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Correspondence: ; Tel.: +86-10-62738658
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Chen Z, Tang H, Ou C, Xie C, Cao J, Zhang X. A comparative study of volatile flavor components in four types of zaoyu using comprehensive two‐dimensional gas chromatography in combination with time‐of‐flight mass spectrometry. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15230] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Zhipeng Chen
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Haiqing Tang
- Department of Food Nutrition and Testing Faculty of Food Science Zhejiang Pharmaceutical College Ningbo China
| | - Changrong Ou
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Cheng Xie
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Jinxuan Cao
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Xin Zhang
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
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Cha J, Chin YW, Lee JY, Kim TW, Jang HW. Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS. Foods 2020; 9:foods9101422. [PMID: 33050013 PMCID: PMC7601619 DOI: 10.3390/foods9101422] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/24/2020] [Accepted: 10/02/2020] [Indexed: 12/14/2022] Open
Abstract
The SPME Arrow technology—a novel solid phase micro-extraction technique—was used to analyze Soju, a traditional Korean distilled liquor, in barrels made of Quercus spp. The volatile compounds detected when the barrels were toasted were analyzed. Five types of sorbents—carbon wide range/polydimethylsiloxane, divinylbenzene/carbon wide range/polydimethylsiloxane, divinylbenzene/polydimethylsiloxane, polydimethylsiloxane, and polyacrylate—were used for this investigation. Fifty-four volatile compounds were detected in Soju using gas chromatography/mass spectrometry. A high extraction efficiency was obtained using carbon wide range/polydimethylsiloxane. Nineteen samples were analyzed using barrels made of six species of carbonated oak (Q. aliena, Q. variabilis, Q. dentate, Q. acutissima, Q. mongolica, and Q. serrata) and control groups in three ways: noncharring, medium charring, and heavy charring. Ethanol, 1-propanol, isoamyl acetate, and isoamyl alcohol can be used as indicator volatile components for Soju and other such traditional Korean distilled liquors. We believe our study results can be used to design better analysis methods for Soju and other distilled liquors.
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Affiliation(s)
| | | | | | - Tae-Wan Kim
- Correspondence: (T.-W.K.); (H.W.J.); Tel.: +82-63-219-9368 (T.-W.K.); +82-63-219-9377 (H.W.J.); Fax: +82-63-219-9076 (T.-W.K.); +82-63-219-9055 (H.W.J.)
| | - Hae Won Jang
- Correspondence: (T.-W.K.); (H.W.J.); Tel.: +82-63-219-9368 (T.-W.K.); +82-63-219-9377 (H.W.J.); Fax: +82-63-219-9076 (T.-W.K.); +82-63-219-9055 (H.W.J.)
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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.
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Abstract
Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.
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Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus. BEVERAGES 2020. [DOI: 10.3390/beverages6010004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Anthocyanins and volatile aromas may contribute to the identity of a wine varietal. Various parameters such as terroir (including vineyard altitude), viticultural management, vinification techniques and ageing conditions can influence the physiochemical pathways of the compounds. This work evaluated the anthocyanins and volatile compounds of two monovarietal wines from indigenous varieties, Yiannoudi and Maratheftiko, grown in the island of Cyprus from the vintages 2014, 2015 and 2016. The experimental analysis comprised the determination of anthocyanin’s profile (high-performance liquid chromatography-diode array detection chromatography-electrospray ionization tandem mass spectrometry, HPLC-DAD-ESI/MS) and fermentation derived volatiles (gas chromatography-flame ionization detector, GC-FID) and a blind wine testing sensory evaluation. Both the analytical results and the blind wine tasting showed that wines, at their early stage, were easily differentiated by variety, especially in terms of anthocyanins composition, while, in aged wines, the differences among samples were influenced in time by the winemaking procedures and it was not possible to differentiate varieties in such conditions.
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Dumitriu Gabur GD, Peinado RA, Cotea VV, López de Lerma N. Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree. Food Chem 2019; 310:125801. [PMID: 31711813 DOI: 10.1016/j.foodchem.2019.125801] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 10/23/2019] [Accepted: 10/24/2019] [Indexed: 11/26/2022]
Abstract
The influence on aroma compounds chips or staves and toasting degree have been analyzed in red wines aged for two periods of time. Ethyl propanoate, ethyl butanoate, ethyl octanoate, ethyl acetate, isoamyl acetate, isobutanol, 2-methyl-1-butanol, 2-phenylethanol, E-2-hexenol, octanal, nonanal, decanal, γ-nonalactone, furfural, 5-methylfurfural, 2-methoxy-4-vinylphenol and cis-whiskey lactone were the compounds that contribute the most to the aroma series profile. By means of principal components analysis, esters were related to the aging time; cis-whiskey lactone with the type of wood pieces and octanal, 5-methyl furfural and cis-whiskey lactone with the toasting degree. Star plot show that woody aroma compounds are dominant in wines aged with low toasting degree oak pieces, whereas medium plus toasted pieces increased the concentration of aroma compounds with fruity aroma descriptors. Wines with prominent fruity or woody aromas can be obtained depending upon the degree of toasting of wood pieces used for aging.
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Affiliation(s)
- Georgiana-Diana Dumitriu Gabur
- Department Environmental Engineering and Management, Faculty of Chemical Engineering and Environmental Protection "Gheorghe Asachi" Technical University Iasi, Romania
| | - Rafael A Peinado
- Agricultural Chemistry Department, Building Marie Curie, Campus de Rabanales, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain.
| | - Valeriu V Cotea
- Viticulture and Oenology Department, University of Agricultural Sciences and Veterinary Medicine "Ion Ionescu de la Brad" Iași, Romania.
| | - Nieves López de Lerma
- Agricultural Chemistry Department, Building Marie Curie, Campus de Rabanales, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, Spain.
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12
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The terroir of Port wine: Two hundred and sixty years of history. Food Chem 2018; 257:388-398. [PMID: 29622227 DOI: 10.1016/j.foodchem.2018.03.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2017] [Revised: 03/01/2018] [Accepted: 03/05/2018] [Indexed: 01/04/2023]
Abstract
Port wine is an internationally acclaimed fortified wine produced in Douro Demarcated Region (DDR) in Portugal, and recognized with protected designation of origin. This review represents a compilation of the known chromatic and aromatic descriptors of Port wine. A comprehensive review of literature is performed regarding the influence of geography, climate, soil, grapevine cultivars, and vitivinicultural practices on the unique Port wine attributes. This manuscript provides an extensive insight regarding the different aspects that influence the quality and uniqueness of Port wine, especially its main sensory attributes: colour, aroma, and flavour. Its main goal is to assess the importance of the DDR as a unique and defined terroir that ensures quality and confers authenticity.
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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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14
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Ruiz-Bejarano MJ, Castro-Mejías R, Del Carmen Rodríguez-Dodero M, García-Barroso C. Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying. Journal of Food Science and Technology 2016; 53:2519-31. [PMID: 27478207 DOI: 10.1007/s13197-016-2192-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/26/2015] [Accepted: 02/23/2016] [Indexed: 11/25/2022]
Abstract
Sweet Sherry wines from Pedro Ximénez and Muscat sun and chamber-dried grapes during vintages 2009 and 2010 were aged in American oak wood for 12 months. Their volatile content was periodically analyzed using SBSE-GC-MS. Cluster analysis and principal component analysis demonstrated that the volatile compounds considered can be used to detect grape variety and vintage. Principal component analysis for each grape variety, clearly differentiated aging time and vintage. Drying type was the least significant factor. Sweet wines produced using chamber driers were from Pedro Ximénez and Muscat grapes provides similar in volatile constituents as those produced by traditional process.
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Affiliation(s)
- María Jesús Ruiz-Bejarano
- Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real, 11510 Cádiz, Spain
| | - Remedios Castro-Mejías
- Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real, 11510 Cádiz, Spain
| | - María Del Carmen Rodríguez-Dodero
- Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real, 11510 Cádiz, Spain
| | - Carmelo García-Barroso
- Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real, 11510 Cádiz, Spain
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Pérez-Magariño S, Ortega-Heras M, Bueno-Herrera M, Martínez-Lapuente L, Guadalupe Z, Ayestarán B. Grape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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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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Abstract
This study reports the application of an electronic nose for the identification and classification of red wines aged three different methods. The signals of the different wines detected by the 10 sensors present in the E-nose are significantly different from each other. The response to the signal generates a typical chemical fingerprint of the volatile compounds present in the wines. Principal Component Analysis can be applied for the dimensionality reduction of the collected signal. Since the total contribution rate of the first three principal components is up to 97.27%, different wines can be distinguished from each other by the three principal components. Euclidean distance, correlation analysis, Mahalanobis distance and linear discrimination analysis can offer 100% accuracy for known samples, and the accuracy rate can reach 88.9% for the 18 test samples. In addition, numerous advantages exist compared with sensory analysis in both authentication and quality control of wines.
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18
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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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19
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Effects of electric field treatments on phenol compounds of brandy aging in oak barrels. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.07.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Study of the content in volatile compounds during the aging of sweet Sherry wines obtained from grapes cv. Muscat and fermented under different conditions. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2061-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Spaho N, Dürr P, Grba S, Velagić-Habul E, Blesić M. Effects of distillation cut on the distribution of higher alcohols and esters in brandy produced from three plum varieties. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.62] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Nermina Spaho
- University of Sarajevo; Faculty of Agriculture and Food Sciences; Sarajevo; Bosnia and Herzegovina
| | - Peter Dürr
- Swiss Federal Research Station for Fruit-Growing; Viticulture and Horticulture; Wadenswil; Switzerland
| | - Slobodan Grba
- University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb; Croatia
| | - Esma Velagić-Habul
- University of Sarajevo; Faculty of Agriculture and Food Sciences; Sarajevo; Bosnia and Herzegovina
| | - Milenko Blesić
- University of Sarajevo; Faculty of Agriculture and Food Sciences; Sarajevo; Bosnia and Herzegovina
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22
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Alañón M, Schumacher R, Castro-Vázquez L, Díaz-Maroto M, Hermosín-Gutiérrez I, Pérez-Coello M. Enological potential of chestnut wood for aging Tempranillo wines Part II: Phenolic compounds and chromatic characteristics. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.12.051] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Antioxidant capacity, scavenger activity, and ellagitannins content from commercial oak pieces used in winemaking. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1803-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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24
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Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1771-2] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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25
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Zhang B, Zeng XA, Sun DW, Yu SJ, Yang MF, Ma S. Effect of Electric Field Treatments on Brandy Aging in Oak Barrels. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0788-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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26
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Weldegergis BT, Villiers AD, McNeish C, Seethapathy S, Mostafa A, Górecki T, Crouch AM. Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC×GC–TOFMS). Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.157] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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Perestrelo R, Barros AS, Câmara JS, Rocha SM. In-depth search focused on furans, lactones, volatile phenols, and acetals as potential age markers of Madeira wines by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry combined with solid phase microextraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3186-3204. [PMID: 21375340 DOI: 10.1021/jf104219t] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The establishment of potential age markers of Madeira wine is of paramount significance as it may contribute to detect frauds and to ensure the authenticity of wine. Considering the chemical groups of furans, lactones, volatile phenols, and acetals, 103 volatile compounds were tentatively identified; among these, 71 have been reported for the first time in Madeira wines. The chemical groups that could be used as potential age markers were predominantly acetals, namely, diethoxymethane, 1,1-diethoxyethane, 1,1-diethoxy-2-methyl-propane, 1-(1-ethoxyethoxy)-pentane, trans-dioxane and 2-propyl-1,3-dioxolane, and from the other chemical groups, 5-methylfurfural and cis-oak-lactone, independently of the variety and the type of wine. GC × GC-ToFMS system offers a more useful approach to identify these compounds compared to previous studies using GC-qMS, due to the orthogonal systems, that reduce coelution, increase peak capacity and mass selectivity, contributing to the establishment of new potential Madeira wine age markers. Remarkable results were also obtained in terms of compound identification based on the organized structure of the peaks of structurally related compounds in the GC × GC peak apex plots. This information represents a valuable approach for future studies, as the ordered-structure principle can considerably help the establishment of the composition of samples. This new approach provides data that can be extended to determine age markers of other types of wines.
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Affiliation(s)
- Rosa Perestrelo
- QOPNA, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
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28
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Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.067] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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29
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Aroma quality improvement of Chardonnay white wine by fermentation and ageing in barrique on lees. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.01.007] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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30
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Population dynamics of acetic acid bacteria during traditional wine vinegar production. Int J Food Microbiol 2010; 138:130-6. [DOI: 10.1016/j.ijfoodmicro.2010.01.006] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2009] [Revised: 12/23/2009] [Accepted: 01/06/2010] [Indexed: 11/22/2022]
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31
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Koussissi E, Dourtoglou V, Ageloussis G, Paraskevopoulos Y, Dourtoglou T, Paterson A, Chatzilazarou A. Influence of toasting of oak chips on red wine maturation from sensory and gas chromatographic headspace analysis. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.11.003] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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32
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Hernández-Orte P, Lapeña A, Escudero A, Astrain J, Baron C, Pardo I, Polo L, Ferrer S, Cacho J, Ferreira V. Effect of micro-oxygenation on the evolution of aromatic compounds in wines: Malolactic fermentation and ageing in wood. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.05.020] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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33
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Weldegergis BT, Crouch AM. Analysis of volatiles in Pinotage wines by stir bar sorptive extraction and chemometric profiling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:10225-10236. [PMID: 18939846 DOI: 10.1021/jf8015706] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
A fast, simple, cost-effective, and reliable method based on stir bar sorptive extraction (SBSE) in the headspace mode was used for the analysis of 39 volatile components in Pinotage wines. The method was sensitive, with LODs ranging from 50.0 pg/L to 281 ng/L and LOQs between 180 pg/L and 938 ng/L. Precision was between 6 and 20%. The intermediate precision was within the acceptable range. Moreover, good calibration curves with R(2) > 0.99 for all compounds were achieved. The method was successfully applied for the analysis of 87 young Pinotage wines of vintages 2005 and 2006 collected from various South African regions. To characterize the results based on vintage and origin, the obtained concentrations of the compounds were subjected to chemometric analysis. Exploratory factor analysis (FA), principal component analysis (PCA), and analysis of variance (one-way ANOVA) were consecutively done. The chemometrics approach revealed a reasonable correlation among the volatile components of these wines, as well as with respect to their year of production.
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Affiliation(s)
- Berhane T Weldegergis
- Department of Chemistry and Polymer Science, University of Stellenbosch, Private Bag X1, Matieland 7602, Stellenbosch, South Africa
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34
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González-Sanjosé M, Ortega-Heras M, Pérez-Magariño S. Microoxygenation Treatment and Sensory Properties of Young Red Wines. FOOD SCI TECHNOL INT 2008. [DOI: 10.1177/1082013208095684] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Microoxygenation (MO) allows the addition of small, continuous, and controlled amounts of pure oxygen or air to wines. This technique was developed to enhance quality of red wines. However, its positive effects are only achieved with adjusted supplies of oxygen, adequate for each kind of wine. The aim of this study was the evaluation of MO treatment effects on the sensory properties of different young single-variety red wines from two consecutive vintages. Wines from four diverse varieties were made to semi-industrial scale (5000 kg of grapes for each one). MO treatment was applied between alcoholic and malolactic fermentation to 2000 L of each wine, and it was adjusted to the characteristics of each wines. Descriptive sensorial analysis was carried out to evaluate the effects of MO treatment. The results obtained showed that, independently of the sort of wine, MO allowed to stabilize the wine color, intensifying the color intensity as well as the blue or violet tones; it also reduced notes such as herbaceous, vegetal, reduction, dirty, or sulphidric ones; however increased fruity note and had a structuring effect modifying the global astringency as well as its particular components. The intensity of oxygen effects varied among wines, being detected variety and vintage factors of variability.
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Affiliation(s)
- M.L. González-Sanjosé
- Facultad de Ciencias, Universidad de Burgos. Plaza Misael
Bañuelos s/n, 09001 Burgos, Spain,
| | - M. Ortega-Heras
- Estación Enológica, ITA CyL., Santísimo Cristo 16, 47490
Rueda, Spain
| | - S. Pérez-Magariño
- Estación Enológica, ITA CyL., Santísimo Cristo 16, 47490
Rueda, Spain
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35
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Verrelli G, Lvova L, Paolesse R, Di Natale C, D'Amico A. Metalloporphyrin - based Electronic Tongue: an Application for the Analysis of Italian White wines. SENSORS (BASEL, SWITZERLAND) 2007; 7:2750-2762. [PMID: 28903259 PMCID: PMC3965223 DOI: 10.3390/s7112750] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2007] [Accepted: 10/12/2007] [Indexed: 11/16/2022]
Abstract
An Electronic Tongue system (ET) composed of "all-solid-state" potentiometricsensors was developed and applied for the identification of white wines. The sensingproperties were due to the PVC based membranes doped with several metallo-porphyrinsdeposited on the surface of glassy carbon working electrodes; potentiometric responsetowards several ions in a concentration range from 10-5 M to 10-1 M were studied and cross-sensitivity of sensors was estimated. The sensor array was applied both for the classificationand quantitative analysis of "Verdicchio D.O.C." Italian dry white wines produced by ninecantinas. Peculiar parameters of white wines (namely alcoholic degree, volatile acidity, SO₂,L-Malic Acid, L-Lactic Acid and Total Polyphenols) individuated by standard analyticalmethods were compared with the values evaluated by metalloporphyrin-based ET. Thesystem satisfactory discriminates between an artificial wine control and analyzed winescoming from different cantinas and produced in different years. A satisfactory correlationbetween results of wine analysis performed by certified methods and ET response has beenobtained for SO₂, L-Malic Acid, and Total Phenols content. The developed procedureallows the monitoring of the acetic acid amount in wines and hence to control wine volatileacidity, so indicating the initial steps of wine spoilage process.
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Affiliation(s)
- Giorgio Verrelli
- Department of Chemical Sciences and Technologies, University of Rome "Tor Vergata", Via della Ricerca Scientifica 1, 00133 Rome, Italy.
| | - Larisa Lvova
- Department of Chemical Sciences and Technologies, University of Rome "Tor Vergata", Via della Ricerca Scientifica 1, 00133 Rome, Italy.
| | - Roberto Paolesse
- Department of Chemical Sciences and Technologies, University of Rome "Tor Vergata", Via della Ricerca Scientifica 1, 00133 Rome, Italy.
| | - Corrado Di Natale
- Department of Electronic Engineering, University of Rome "Tor Vergata", Via del Politecnico 1, 00133 Rome, Italy.
| | - Arnaldo D'Amico
- Department of Electronic Engineering, University of Rome "Tor Vergata", Via del Politecnico 1, 00133 Rome, Italy.
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36
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Weldegergis BT, Tredoux AGJ, Crouch AM. Application of a headspace sorptive extraction method for the analysis of volatile components in South African wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:8696-8702. [PMID: 17927151 DOI: 10.1021/jf071554p] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
A headspace sorptive extraction (HSSE) in combination with thermal desorption gas chromatography-mass spectrometry (TD-GC-MS) method for the analysis of volatile components (alcohols, esters, carbonyls, acids, phenols and lactones) in wine samples was developed. Extraction conditions such as salting-out effects, sorption time, stirring speed, phase ratio, extraction temperature, and effect of pH were thoroughly evaluated as part of method validation. The method was very sensitive with LODs and LOQs between 50 pg/L to 299 microg/L and 0.2 ng/L to 0.996 microg/L, respectively. Repeatability for all the compounds was between 3 and 22%. The intermediate repeatability was obtained within the acceptable range. Out of 39 volatile compounds selected, 37 were detected and quantitated. The method was found to be simple, cost-effective, sensitive, and use a small sample volume. The method was successfully applied for the routine analysis of 79 young red and white wine samples from various South African districts.
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Affiliation(s)
- Berhane T Weldegergis
- Department of Chemistry and Polymer Science, University of Stellenbosch, Private Bag X1, Matieland 7602, Stellenbosch, South Africa
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37
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38
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Garde-Cerdán T, Ancín-Azpilicueta C. Review of quality factors on wine ageing in oak barrels. Trends Food Sci Technol 2006. [DOI: 10.1016/j.tifs.2006.01.008] [Citation(s) in RCA: 91] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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39
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2005. [DOI: 10.1002/ffj.1537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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