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Ni Z, Chen W, Pan H, Xie D, Wang Y, Zhou J. Biochemical insights into tea foam: A comparative study across six categories. Food Chem X 2024; 23:101596. [PMID: 39040147 PMCID: PMC11261299 DOI: 10.1016/j.fochx.2024.101596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2024] [Revised: 06/21/2024] [Accepted: 06/24/2024] [Indexed: 07/24/2024] Open
Abstract
Tea foam properties, crucial indicators of tea quality, have gained renewed interest due to their potential applications in innovative beverages and foods. This study investigated the foaming properties and chemical foundations of six major tea categories through morphological observations and biochemical analyses. White tea exhibited the highest foaming ability at 56.28%, while black tea showed the best foam stability at 84.01%. Conversely, green tea had the lowest foaming ability (10.83%) and foam stability (54.24%). These superior foaming characteristics are attributed to the relatively low lipid content and acidic pH values. Surprisingly, no significant correlation was found between tea saponin content and foaming properties. Instead, specific amino acids (including Tyr, Gaba, Phe, Ile, and Leu) and catechins (GA and CG) were identified as potential contributors. These results deepen our understanding of tea foam formation and offer insights into utilizing tea-derived plant-based foams in food products.
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Affiliation(s)
- Zixin Ni
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Wei Chen
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Hongjing Pan
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Dengchao Xie
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Yuefei Wang
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Jihong Zhou
- Department of Tea Science, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
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Just-Borràs A, Moroz E, Giménez P, Gombau J, Ribé E, Collado A, Cabanillas P, Marangon M, Fort F, Canals JM, Zamora F. Comparison of ancestral and traditional methods for elaborating sparkling wines. Curr Res Food Sci 2024; 8:100768. [PMID: 38860264 PMCID: PMC11163175 DOI: 10.1016/j.crfs.2024.100768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 04/18/2024] [Accepted: 05/09/2024] [Indexed: 06/12/2024] Open
Abstract
This work compares the ancestral method for elaborating sparkling wines with the most widely used traditional method. Ancestral method is a single fermentation procedure in which the fermenting grape must is bottled before the end of alcoholic fermentation whereas traditional method involves a second fermentation of a base wine inside a bottle. Macabeo grapes were used to elaborate a traditional sparkling wine and two ancestral sparkling wines, one with a low yeast population and one with a high yeast population. The findings indicate that ancestral sparkling wines have lower ethanol content and can be elaborated using lower sulphur dioxide levels. In general, ancestral sparkling wines showed similar protein concentration, higher polysaccharide content, similar or better foamability (HM) than the traditional sparkling wine., No differences were found in the foam stability (HS). In addition, the sensory analysis indicated that ancestral sparkling wines have smaller bubble size, lower CO2 aggressivity, they seemed to have longer ageing time and were scored better than the traditional sparkling wine. These results therefore indicate that the ancestral method is of great interest for the elaboration of high-quality sparkling wines.
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Affiliation(s)
- Arnau Just-Borràs
- Departament de Bioquímica I Biotecnologia, Facultat D’Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
| | - Ekaterina Moroz
- Departament de Bioquímica I Biotecnologia, Facultat D’Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
| | - Pol Giménez
- Departament de Bioquímica I Biotecnologia, Facultat D’Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
| | - Jordi Gombau
- Departament de Bioquímica I Biotecnologia, Facultat D’Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
| | - Elisa Ribé
- Consell Regulador D.O, Tarragona, C/ de La Cort Nº 41, Baixos, 43800 Valls, Spain
| | - Angels Collado
- Consell Regulador D.O, Tarragona, C/ de La Cort Nº 41, Baixos, 43800 Valls, Spain
| | - Pedro Cabanillas
- Departament de Bioquímica I Biotecnologia, Facultat D’Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale Dell'Università, 16, 35020, Legnaro, PD, Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano, TV, Italy
| | - Francesca Fort
- Departament de Bioquímica I Biotecnologia, Facultat D’Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
| | - Joan M. Canals
- Departament de Bioquímica I Biotecnologia, Facultat D’Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
| | - Fernando Zamora
- Departament de Bioquímica I Biotecnologia, Facultat D’Enologia de Tarragona, Universitat Rovira I Virgili, C/Marcel.li Domingo 1, 43007 Tarragona, Spain
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Martín-Garcia A, Abarca-Rivas C, Riu-Aumatell M, López-Tamames E. Comparison of volatile compounds during biological ageing and commercial storage of Cava (Spanish sparkling wine): The role of lees. Heliyon 2023; 9:e19306. [PMID: 37654460 PMCID: PMC10465945 DOI: 10.1016/j.heliyon.2023.e19306] [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: 04/16/2023] [Revised: 08/16/2023] [Accepted: 08/17/2023] [Indexed: 09/02/2023] Open
Abstract
Cava is a sparkling wine produced using a traditional method that must be aged in contact with lees for a minimum period of nine months. The contact between wine and lees improves the quality of the final product, and aroma is one of the most important qualitative parameters of a wine. The aim of the work was to study the role of lees in the ageing of Spanish sparkling wine (Cava), by sampling at industrial scale the bottles, from 9 to 30 months of ageing, jointly with the winery and in real time. The volatile profile of Cava during biological ageing and commercial storage, after disgorging, was evaluated by Headspace-Solid Phase Microextraction coupled to gas chromatography-mass spectrometry. More than 60 compounds were identified from several chemical classes including esters, alcohols, terpenes, furans, norisoprenoids, and fatty acids. A reduction in volatile components was observed when the disgorging step took place. When the behaviour of aroma over time was assessed, the principal factor that discriminated between samples was the type of ageing i.e. with or without lees. Evaluation of volatiles over time revealed that furans showed a significant relationship with ageing, indicating that some components of this family could be possible markers of ageing.
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Affiliation(s)
- Alba Martín-Garcia
- Departament de Nutrició, Ciències de L’Alimentació I Gastronomia, Facultat de Farmàcia I Ciències de L’Alimentació, Universitat de Barcelona, Av. Prat de La Riba 171, Campus de L’Alimentació de Torribera, 08921, Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició I Seguretat Alimentària (INSA·UB), Universitat de Barcelona, Av. Prat de La Riba 171, 08921, Santa Coloma de Gramenet, Spain
- Xarxa D’Innovació Alimentària de La Generalitat de Catalunya (XIA), C/Baldiri Reixac 4, 08028, Barcelona, Spain
| | - Clara Abarca-Rivas
- Departament de Nutrició, Ciències de L’Alimentació I Gastronomia, Facultat de Farmàcia I Ciències de L’Alimentació, Universitat de Barcelona, Av. Prat de La Riba 171, Campus de L’Alimentació de Torribera, 08921, Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició I Seguretat Alimentària (INSA·UB), Universitat de Barcelona, Av. Prat de La Riba 171, 08921, Santa Coloma de Gramenet, Spain
- Xarxa D’Innovació Alimentària de La Generalitat de Catalunya (XIA), C/Baldiri Reixac 4, 08028, Barcelona, Spain
| | - Montserrat Riu-Aumatell
- Departament de Nutrició, Ciències de L’Alimentació I Gastronomia, Facultat de Farmàcia I Ciències de L’Alimentació, Universitat de Barcelona, Av. Prat de La Riba 171, Campus de L’Alimentació de Torribera, 08921, Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició I Seguretat Alimentària (INSA·UB), Universitat de Barcelona, Av. Prat de La Riba 171, 08921, Santa Coloma de Gramenet, Spain
- Xarxa D’Innovació Alimentària de La Generalitat de Catalunya (XIA), C/Baldiri Reixac 4, 08028, Barcelona, Spain
| | - Elvira López-Tamames
- Departament de Nutrició, Ciències de L’Alimentació I Gastronomia, Facultat de Farmàcia I Ciències de L’Alimentació, Universitat de Barcelona, Av. Prat de La Riba 171, Campus de L’Alimentació de Torribera, 08921, Santa Coloma de Gramenet, Spain
- Institut de Recerca en Nutrició I Seguretat Alimentària (INSA·UB), Universitat de Barcelona, Av. Prat de La Riba 171, 08921, Santa Coloma de Gramenet, Spain
- Xarxa D’Innovació Alimentària de La Generalitat de Catalunya (XIA), C/Baldiri Reixac 4, 08028, Barcelona, Spain
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Martín-Garcia A, Riu-Aumatell M, López-Tamames E. Characterization of white and rosé sparkling wine lees surface volatiles. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235602031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023] Open
Abstract
Cava is a sparkling wine that requires a second fermentation in the bottle. Its volatile fraction is conditioned by different parameters (grape, vinification process, fermentative yeast, and aging time). During the autolysis process, yeasts release compounds into the wine, but lees can adsorb certain compounds on their surface. Therefore, the aim of this work was to characterize different white and rosé Cavas, and their lees. For this, white Cavas (CGR1: 40 months; CR1: 16 months) and rosé Cavas (CRR1: multivarietal coupage; CRR2: monovarietal; both 20 months) were studied. Once disgorged, lees were freeze-dried (L-CGR1, L-CR1, L-CRR1 and L-CRR2). In addition, lees waste from the winery were collected. pH, total polyphenol index (TPI) and colour intensity (CI) of Cavas and lees were determined. The volatile fraction was analysed by Head-Space Solid Phase Microextraction followed by gas chromatography coupled to mass spectrometry. Lees showed higher values than their respective Cavas for TPI and CI, especially in the case of the L-CGR1. Most of the volatiles were identified both in Cavas and their lees, esters being the main compounds. Therefore, lees can retain phenolic and volatile compounds on their surface, which could be of interest as a new ingredient in the food industry.
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Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02374-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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6
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Volatile Composition of Sparkling Wines of cv. Chardonnay Cultivated under Different Training Systems in Serra da Mantiqueira (Brazil). Foods 2022; 11:foods11111529. [PMID: 35681279 PMCID: PMC9180589 DOI: 10.3390/foods11111529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/19/2022] [Accepted: 05/20/2022] [Indexed: 02/05/2023] Open
Abstract
The grapevine is a climbing plant and allows for the manipulation of vegetative canopies to change the microclimate and exposure of leaves and clusters to solar radiation, affecting the primary and secondary metabolisms of plants. Thus, this work aimed to evaluate how the lyre and Geneva double-curtain (GDC) training systems could contribute to the volatile composition of sparkling wines in replicates of vinifications carried out in the Serra da Mantiqueira (Brazil) in two consecutive summer harvests (2017 and 2018). Fifty-four free volatile compounds were identified by HS-SPME/GC-MS in the wines in both systems and vintages. Multivariate analysis differentiated the vintages in component 1 (22.7%) and the training systems in component 2 (7.1%). The crops were differentiated by aldehydes in 2017 and in 2018 by isoamyl acetate ester, probably derived from the amino acid leucine, the season having been more humid, with lower temperatures and less radiation. For the training systems, besides the alcohol compounds, the GDC was differentiated by the terpenoid compounds geranylacetone and β-damascenone, which may contribute more pleasant aromas to sparkling wines. This work promotes additional research and enables winegrowers, through the management of their vineyards, to achieve sparkling wines with different volatile compositions.
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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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Impact of Cork Closures on the Volatile Profile of Sparkling Wines during Bottle Aging. Foods 2022; 11:foods11030293. [PMID: 35159445 PMCID: PMC8833955 DOI: 10.3390/foods11030293] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/18/2022] [Accepted: 01/20/2022] [Indexed: 11/17/2022] Open
Abstract
This study aimed at investigating the impact of different technical cork stoppers on the quality preservation and shelf life of sparkling wines. The volatile compositions of two Italian sparkling wines sealed with a sparkling cork with two natural cork discs (2D) and a microagglomerated (MA) cork were determined during bottle aging (12 to 42 months) after disgorging, by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC/MS). The volatile profile of the sparkling wine #1 sealed with 2D stoppers showed the presence of camphor from 12 to 42 months, along with significant alterations in the levels of several alcohols, ketones, and ethyl esters at 24 and 42 months. The impact of closure type was less pronounced for sparkling wine #2 which also showed the presence of camphor from 12 to 42 months in 2D samples, and significantly higher levels of esters at 24 and 42 months for 2D compared with MA. These results unveiled that the type of closure has a greater impact on the volatile composition of sparkling wines at longer post-bottling periods and 2D stoppers preserve the fruity and sweety aromas of sparkling wines better after 42 months of bottle storage.
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Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040321] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental research on the chemical and sensory profiles of innovative sparkling wines produced by the traditional method, using non-conventional grape varieties and novel yeast strains for first and/or second fermentation, is accompanying their market diversification. In this review, we summarize relevant aspects of sparkling wine production using the traditional method and non-conventional grape varieties and yeast starters.
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Martínez-García R, Mauricio JC, García-Martínez T, Peinado RA, Moreno J. Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing. Food Chem 2021; 357:129784. [PMID: 33901917 DOI: 10.1016/j.foodchem.2021.129784] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2021] [Revised: 04/07/2021] [Accepted: 04/08/2021] [Indexed: 11/17/2022]
Abstract
A native veil-forming yeast and a commercial yeast strain were used to elaborate sparkling wines by the Champenoise method with a grape variety traditionally used for the production of still wines. Wines aged on lees for fifteen months were sampled at five points and their physicochemical and sensory indices were analysed. Unsupervised and supervised statistical techniques were used to establish a comparison between 81 volatile compounds and eight odour descriptors (chemical, fruity, floral, fatty, balsamic, vegetal, empyreumatic and spicy). Principal component analysis of both datasets showed good separation among the samples in relation to ageing time and yeast strain. By using a partial least squares regression-based criterion, 38 odour active compounds were selected as the most influential for the ageing factor and out of them, only 27 were unique to certain aroma descriptors. These results contribute to a better understanding of the aroma perception of sparkling wines.
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Affiliation(s)
- Rafael Martínez-García
- Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain.
| | - Juan Carlos Mauricio
- Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain
| | - Teresa García-Martínez
- Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain
| | - Rafael A Peinado
- Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain.
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Martínez-García R, Moreno J, Bellincontro A, Centioni L, Puig-Pujol A, Peinado RA, Mauricio JC, García-Martínez T. Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats. Food Chem 2020; 334:127574. [PMID: 32721835 DOI: 10.1016/j.foodchem.2020.127574] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 06/12/2020] [Accepted: 07/11/2020] [Indexed: 01/03/2023]
Abstract
Effect of yeast inoculation format (F), temperature (T), and "on lees" ageing time (t) factors were evaluated on the composition of sparkling wines by a quantitative fingerprint obtained from volatile metabolites and the response of an electronic nose (E-nose). Wines elaborated according the traditional method at 10 and 14 °C, free cells and yeast biocapsules formats were monitored at 15 and 24 months of ageing time. Sixty-six volatiles identified and quantified in the eight sampling lots were subjected to a pattern recognition technique. A dual criterion based on univariate (ANOVA) and multivariate analysis (PLS-DA) through the variable importance projection (VIP) values, allowed to identify ten volatiles as potential markers for T factor, eleven for t and twelve for F factors. The discriminant models based on E-nose dataset enable a 100% correct classification of samples, in relation with t and F factors and the 83% for T factor.
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Affiliation(s)
- Rafael Martínez-García
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain.
| | - Andrea Bellincontro
- DIBAF, Department for Innovation in Biological, Agro-food and Forest Systems - Postharvest Laboratory, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy
| | - Luna Centioni
- DIBAF, Department for Innovation in Biological, Agro-food and Forest Systems - Postharvest Laboratory, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy
| | - Anna Puig-Pujol
- Institut de Recerca i Tecnologia Agroalimentaries - Institut Català de la Vinya i el Vi), Plaça Àgora, 2, 08720 Vilafranca del Penedès (Barcelona), Spain
| | - Rafael A Peinado
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain.
| | - Juan Carlos Mauricio
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain
| | - Teresa García-Martínez
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain
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Using Synchronous Fluorescence to Investigate Chemical Interactions Influencing Foam Characteristics in Sparkling Wines. BEVERAGES 2019. [DOI: 10.3390/beverages5030054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
The appearance of bubbles and foam can influence the likeability of a wine even before its consumption. Since foams are essential to visual and taste attributes of sparkling wines, it is of great importance to understand which compounds affect bubbles and foam characteristics. The aim of this work was to investigate the effect of interactions among proteins, amino acids, and phenols on the characteristics of foam in sparkling wines by using synchronous fluorescence spectroscopy techniques. Results have shown that several compounds present in sparkling wines influence foam quality differently, and importantly, highlighted how the interaction of those compounds might result in different effects on foam parameters. Amongst the results, mannoproteins were found to be most likely to promote foam and collar stability, while phenols were likely to increase the small bubbles and collar height in the foam matrix. In summary, this work contributes to a better understanding of the effect of wine compounds on foam quality as well as the effect of the interactions between those compounds.
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Pérez-Magariño S, Bueno-Herrera M, López de la Cuesta P, González-Lázaro M, Martínez-Lapuente L, Guadalupe Z, Ayestarán B. Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3209-y] [Citation(s) in RCA: 8] [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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Abstract
The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics.
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Kemp B, Condé B, Jégou S, Howell K, Vasserot Y, Marchal R. Chemical compounds and mechanisms involved in the formation and stabilization of foam in sparkling wines. Crit Rev Food Sci Nutr 2018; 59:2072-2094. [PMID: 29420057 DOI: 10.1080/10408398.2018.1437535] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The visual properties of sparkling wine including foam and bubbles are an indicator of sparkling wine quality. Foam properties, particularly foam height (FH) and foam stability (TS), are significantly influenced by the chemical composition of the wine. This review investigates our current knowledge of specific chemical compounds and, the mechanisms by which they influence the foam properties of sparkling wines. Grape and yeast proteins, amino acids, polysaccharides, phenolic compounds, organic acids, fatty acids, ethanol and sugar are examined with respect to their contribution to foam characteristics in sparkling wines made with the Traditional, Transfer, and Charmat and carbonation methods. Contradictory results have been identified that appear to be due to the analytical methods used to measure and quantify compounds and foam. Biopolymer complexes are discussed and absent knowledge with regards to thaumatin-like proteins (TLPs), polysaccharides, amino acids, oak-derived phenolic compounds and organic acids are identified. Future research is also likely to concentrate on visual analysis of sparkling wines by in-depth imaging analysis and specific sensory analysis techniques.
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Affiliation(s)
- Belinda Kemp
- a Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University , Sir Isaac Brock Way, St Catharines , Ontario , Canada.,b Adjunct Professor, Department of Biological Sciences, Faculty of Mathematics and Science , Brock University , Sir Isaac Brock Way, St. Catharines , Ontario , Canada
| | - Bruna Condé
- c Faculty of Veterinary and Agricultural Sciences , University of Melbourne , Victoria , Australia
| | - Sandrine Jégou
- d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France
| | - Kate Howell
- c Faculty of Veterinary and Agricultural Sciences , University of Melbourne , Victoria , Australia
| | - Yann Vasserot
- d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France
| | - Richard Marchal
- d Laboratoire d'Oenologie de Chimie Appliquée , Unité de Recherche Vigne et Vins de Champagne (URVVC)-EA 4707 , Moulin de la Housse, Reims Cédex, France
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Crumpton M, Rice CJ, Atkinson A, Taylor G, Marangon M. The effect of sucrose addition at dosage stage on the foam attributes of a bottle-fermented English sparkling wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1171-1178. [PMID: 28737841 DOI: 10.1002/jsfa.8570] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 07/18/2017] [Accepted: 07/19/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Approximately two-thirds of wine produced in the UK is bottle-fermented sparkling wine. Effervescence and foamability are key features used to assess English sparkling wine (ESW) quality. A critical, yet understudied, area of research is the potential for dosage to influence foam behaviour via associated changes in wine viscosity. RESULTS In this study, dosage treatments of five increasing levels of sucrose (from 0 to 31 g L-1 ) were added to an ESW. After storage, the foamability attributes of the wines were analysed via an adapted Mosalux method and a novel image analysis method combined with free pour of the wine. Results indicate that increasing sucrose concentration improved foam formation, but reduced foam stability, likely due to the sucrose added causing a modification in wine viscosity. CONCLUSIONS These results highlight the impact that dosage treatments can have on the quality of foam produced upon pouring, and therefore have the potential to inform future sparkling winemaking practices. © 2017 Society of Chemical Industry.
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Zhao P, Gao J, Qian M, Li H. Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies. Molecules 2017; 22:molecules22071045. [PMID: 28672781 PMCID: PMC6151980 DOI: 10.3390/molecules22071045] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2017] [Revised: 06/15/2017] [Accepted: 06/20/2017] [Indexed: 11/26/2022] Open
Abstract
The key aroma compounds and the organoleptic quality of two Chinese Syrah wines from the Yunnan Shangri-La region and Ningxia Helan mountain region were characterized. The most important eighty aroma-active compounds were identified by Gas Chromatography-Olfactometry. In both Syrah samples, ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, 3-methylbutyl acetate, 2- and 3-methyl-1-butanol, ethyl hexanoate, ethyl octanoate, 2-phenethyl acetate, methional, 3-methylbutanoic acid, hexanoic acid, octanoic acid, β-damascenone, guaiacol, 2-phenylethanol, trans-whiskylactone, 4-ethylguaiacol, eugenol, 4-ethylphenol, and sotolon were detected to have the highest odor intensities. In the chemical analysis, 72 compounds were quantitated by Stir Bar Sorptive Extraction combined with Gas Chromatography Mass Spectrometry. Based on the Odor Activity Value (OAV), the aromas were reconstituted by combining aroma compounds in the synthetic wine, and sensory descriptive analysis was used to verify the chemical data. Fatty acid ethyl esters, acetate esters, and β-damascenone were found with higher OAVs in the more fruity-smelling sample of Helan Mountain rather than Shangri-La.
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Affiliation(s)
- Pengtao Zhao
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Jinxin Gao
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Michael Qian
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97333, USA.
| | - Hua Li
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, Shaanxi, China.
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Muñoz-Redondo JM, Cuevas FJ, León JM, Ramírez P, Moreno-Rojas JM, Ruiz-Moreno MJ. Quantitative Profiling of Ester Compounds Using HS-SPME-GC-MS and Chemometrics for Assessing Volatile Markers of the Second Fermentation in Bottle. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2768-2775. [PMID: 28285522 DOI: 10.1021/acs.jafc.6b05265] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
A quantitative approach using HS-SPME-GC-MS was performed to investigate the ester changes related to the second fermentation in bottle. The contribution of the type of base wine to the final wine style is detailed. Furthermore, a discriminant model was developed based on ester changes according to the second fermentation (with 100% sensitivity and specificity values). The application of a double-check criteria according to univariate and multivariate analyses allowed the identification of potential volatile markers related to the second fermentation. Some of them presented a synthesis-ratio around 3-fold higher after this period and they are known to play a key role in wine aroma. Up to date, this is the first study reporting the role of esters as markers of the second fermentation. The methodology described in this study confirmed its suitability for the wine aroma field. The results contribute to enhance our understanding of this fermentative step.
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Affiliation(s)
- José Manuel Muñoz-Redondo
- Postharvest technology and food industry department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Alameda del Obispo , Avda Menéndez Pidal, 14004 Córdoba, Spain
| | - Francisco Julián Cuevas
- Postharvest technology and food industry department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Alameda del Obispo , Avda Menéndez Pidal, 14004 Córdoba, Spain
| | - Juan Manuel León
- Crop production department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Cabra-Priego , Ctra Cabra-Doña Mencía, km 2.5, 11940 Cabra, Spain
| | - Pilar Ramírez
- Crop production department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Cabra-Priego , Ctra Cabra-Doña Mencía, km 2.5, 11940 Cabra, Spain
| | - José Manuel Moreno-Rojas
- Postharvest technology and food industry department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Alameda del Obispo , Avda Menéndez Pidal, 14004 Córdoba, Spain
| | - María José Ruiz-Moreno
- Postharvest technology and food industry department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Alameda del Obispo , Avda Menéndez Pidal, 14004 Córdoba, Spain
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The Impact of Wine Style and Sugar Addition in liqueur d’expedition (dosage) Solutions on Traditional Method Sparkling Wine Composition. BEVERAGES 2017. [DOI: 10.3390/beverages3010007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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Gabbardo M, Battistutta F, Gabbardo ET, Tat L, Celotti EE. Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel. BIO WEB OF CONFERENCES 2016. [DOI: 10.1051/bioconf/20160702005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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21
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Pérez-Magariño S, Martínez-Lapuente L, Bueno-Herrera M, Ortega-Heras M, Guadalupe Z, Ayestarán B. Use of Commercial Dry Yeast Products Rich in Mannoproteins for White and Rosé Sparkling Wine Elaboration. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5670-5681. [PMID: 26027899 DOI: 10.1021/acs.jafc.5b01336] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
In sparkling wines, mannoproteins released during yeast autolysis largely affect their final quality. This process is very slow and may take several months. The aim of this work was to study the effect of several commercial dry yeast autolysates on the chemical composition, foam, and sensory properties of white and rosé sparkling wines aged on lees for 9 months during two consecutive vintages. The addition of these products in the tirage phase did not affect either the content of phenolic compounds, amino acids, and biogenic amines or the foam properties. The commercial product with the highest mannoprotein content and the highest purity caused significant changes in the volatile composition of the wines and enhanced the fruity aromas in both Verdejo and Godello sparkling wines.
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Affiliation(s)
- Silvia Pérez-Magariño
- †Instituto Tecnológico Agrario de Castilla y León, Consejerı́a de Agricultura y Ganaderı́a, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain
| | - Leticia Martínez-Lapuente
- §Instituto de las Ciencias de la Vid y del Vino (Universidad de la Rioja, CSIC y Gobierno de la Rioja), C/Madre de Dios 51, 26006 Logroño, Spain
| | - Marta Bueno-Herrera
- †Instituto Tecnológico Agrario de Castilla y León, Consejerı́a de Agricultura y Ganaderı́a, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain
| | - Miriam Ortega-Heras
- †Instituto Tecnológico Agrario de Castilla y León, Consejerı́a de Agricultura y Ganaderı́a, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain
| | - Zenaida Guadalupe
- §Instituto de las Ciencias de la Vid y del Vino (Universidad de la Rioja, CSIC y Gobierno de la Rioja), C/Madre de Dios 51, 26006 Logroño, Spain
| | - Belén Ayestarán
- §Instituto de las Ciencias de la Vid y del Vino (Universidad de la Rioja, CSIC y Gobierno de la Rioja), C/Madre de Dios 51, 26006 Logroño, Spain
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