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Cebrián-Tarancón C, Sánchez-Gómez R, María Martínez-Gil A, Del Alamo-Sanza M, Nevares I, Rosario Salinas M. Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation. Food Chem 2024; 453:139607. [PMID: 38761725 DOI: 10.1016/j.foodchem.2024.139607] [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: 01/15/2024] [Revised: 04/12/2024] [Accepted: 05/07/2024] [Indexed: 05/20/2024]
Abstract
The positive impact of use SEGs ("Shoot from vines - Enological - Granule") in winemaking for wines of the same variety has been extensively demonstrated, but their combination with different SEGs varieties and micro-oxygenation (MOX) remains unstudied. In this study, Tempranillo wines were in contact along 35 days with two doses of Tempranillo and Cabernet Sauvignon SEGs (12 and 24 g/L) and two fixed doses of MOX (LOTR, 6.24 mg/L·month, and HOTR, 11.91 mg/L·month). Chemical composition and sensory profiles were analyzed after SEGs-MOX treatments. Results indicated a greater impact of MOX on volatile composition when Cabernet Sauvignon SEGs were used, with similar results for CS12-HOTR and CS24-LOTR wines. Phenolic compounds showed a total concentration decrease in all treated wines, though trans-resveratrol increased in all cases, particularly with the highest MOX dose. In sensory evaluation, MOX accelerated the integration of characteristic SEGs aromas into the wine, reducing the required bottle time for round them.
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Affiliation(s)
- Cristina Cebrián-Tarancón
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain.
| | - Rosario Sánchez-Gómez
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
| | - Ana María Martínez-Gil
- Departamento de Química Analítica, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
| | - Maria Del Alamo-Sanza
- Departamento de Química Analítica, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
| | - Ignacio Nevares
- Departamento de Ingeniería Agroforestal, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain
| | - Maria Rosario Salinas
- Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
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Denchai S, Sasomsin S, Prakitchaiwattana C, Phuenpong T, Homyog K, Mekboonsonglarp W, Settachaimongkon S. Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed by 1H-NMR Metabolomics Approach. Molecules 2023; 28:6716. [PMID: 37764490 PMCID: PMC10534683 DOI: 10.3390/molecules28186716] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/13/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
It is well recognized that the aging process is a critical step in winemaking because it induces substantial chemical changes linked to the organoleptic properties and stability of the finished wines. Therefore, this study aimed to investigate the influence of different types, utilization times, and volumes of aging barrels on the metabolite profile of red wines, produced from Thai-grown Shiraz grapes, using a non-targeted proton nuclear magnetic resonance (1H-NMR) metabolomics approach. As a result, 37 non-volatile polar metabolites including alcohols, amino acids, organic acids, carbohydrates and low-molecular-weight phenolics were identified. Chemometric analysis allowed the discrimination of wine metabolite profiles associated with different types of aging containers (oak barrels vs. stainless-steel tanks), as well as the utilization times (2, 6 and >10 years old) and volumes (225, 500 and 2000 L) of the wooden barrels employed. Significant variations in the concentration of formate, fumarate, pyruvate, succinate, citrate, gallate, acetate, tyrosine, phenylalanine, histidine, γ-aminobutyrate, methionine and choline were statistically suggested as indicators accountable for the discrimination of samples aged under different conditions. These feature biomarkers could be applied to manipulate the use of aging containers to achieve the desired wine maturation profiles.
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Affiliation(s)
- Suwanan Denchai
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand;
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Suppached Sasomsin
- Innovation & Winemaking Division, Siam Winery Company Limited, Samut Sakhon 74000, Thailand;
| | | | - Thanitaporn Phuenpong
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Kunaporn Homyog
- Center of Veterinary Diagnosis, Faculty of Veterinary Science, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Wanwimon Mekboonsonglarp
- Scientific and Technological Research Equipment Center (STREC), Chulalongkorn University, Bangkok 10330, Thailand
| | - Sarn Settachaimongkon
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
- Emerging Processes for Food Functionality Design Research Unit, Chulalongkorn University, Bangkok 10330, Thailand
- Omics Sciences and Bioinformatics Center, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
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Zhao X, Duan CQ, Li SY, Zhang XK, Zhai HY, He F, Zhao YP. Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review. Food Chem 2023; 425:136420. [PMID: 37269635 DOI: 10.1016/j.foodchem.2023.136420] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 04/03/2023] [Accepted: 05/17/2023] [Indexed: 06/05/2023]
Abstract
Non-enzymatic browning occurs widely in both white and red wines, and it has a huge impact on the color evolution and aging potential. Previous studies have proved that phenolic compounds, especially those with catechol groups, are the most important substrates involved in browning reactions of wine. This review focus on the current knowledge of non-enzymatic browning in wine resulting from monomeric flavan-3-ols. First, some relevant aspects of monomeric flavan-3-ols are introduced, including their structures, origins, chemical reactivities, as well as potential impacts on the organoleptic properties of wine. Second, the mechanism for non-enzymatic browning induced by monomeric flavan-3-ols is discussed, with an emphasis on the formation of yellow xanthylium derivatives, followed by their spectral properties and effects on the color change of wine. Finally, attentions are also be given to the factors that influence non-enzymatic browning, such as metal ions, light exposure, additives in winemaking, etc.
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Affiliation(s)
- Xu Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China.
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Si-Yu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, China
| | - Xin-Ke Zhang
- Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China; "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China
| | - Hong-Yue Zhai
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Fei He
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yu-Ping Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
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Ma J, Ma Y, Zhang H, Chen Z, Wen B, Wang Y, Huang W. The quality change of fig wine fermented by RV171 yeast during the six-month aging process. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03982-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractThe present study aimed to model the kinetics of factors involved in wine aging to highlight the effects caused by different tank materials. It is known that materials affect wine composition through releasing of tannins, elementals and allowing different level of oxygen permeation. To monitor how the composition of a red wine was influenced by the contact with different kind of material, a Sangiovese red wine from the 2018 harvest was aged for one-year simultaneously in six different 5 hL tank materials including stainless steel, epoxy-coated concrete, uncoated concrete, raw earthenware, new and used oak wood. The registered differences were described through kinetic modeling of some wine’s chemical and physical parameters. In particular, the one-year evolution of the dissolved oxygen, redox potential and phenolic composition of the wines showed significant differences according to the tank material. Like the oak barrels, the raw earthenware amphorae and uncoated concrete tanks enhanced the polymerisation of the phenolic fraction of the wine. Instead, the stainless steel and epoxy-coated concrete proved to be the most chemically inert materials as they showed the least variability of redox potential and the lowest degree of color evolution.
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