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Orbanić F, Rossi S, Bestulić E, Budić-Leto I, Kovačević Ganić K, Horvat I, Plavša T, Bubola M, Lukić I, Jeromel A, Radeka S. Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes. Foods 2023; 12:3838. [PMID: 37893731 PMCID: PMC10606038 DOI: 10.3390/foods12203838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 10/12/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-fermentative mash cooling (8 °C; 48 h) and heating (50 °C; 48 h) followed by prolonged post-fermentative maceration of 13 days (C15;H15) or 28 days (C30;H30) were applied. In another treatment, after cooling, saignée was performed followed by 13-day prolonged maceration (CS15). Wine phenols and vitamins were analyzed by HPLC-DAD-FLD, minerals by ICP-OES, and sensory analysis was performed using the QDA and 100-point O.I.V./U.I.O.E. methods. Obtained results showed total phenolic concentration was the highest in the H30 treatment. The concentration of anthocyanins, flavan-3-ols and phenolic acids was significantly higher in wines of all vinification techniques compared to the control. Stilbene content was highly affected by pre-fermentative heating. Treatments CS15, H15, C30 and H30 resulted in the highest scores by both the QDA and 100-point sensory methods. The obtained results suggest that advanced non-standard vinification techniques have a significant impact on Teran wine by enhancing its composition of bioactive compounds and improving its sensory profile, which gives it an additional market value. Furthermore, a comprehensive comparison of such techniques applied simultaneously in one study is of substantial importance for additional research in wine production.
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Affiliation(s)
- Fumica Orbanić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Sara Rossi
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Ena Bestulić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Irena Budić-Leto
- Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, Croatia
| | - Karin Kovačević Ganić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Ivana Horvat
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Tomislav Plavša
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Marijan Bubola
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Igor Lukić
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
| | - Ana Jeromel
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia;
| | - Sanja Radeka
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia; (F.O.); (S.R.); (E.B.); (I.H.); (T.P.); (M.B.); (I.L.); (S.R.)
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Stoffel ES, Robertson TM, Catania AA, Casassa LF. The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California. Molecules 2023; 28:molecules28104230. [PMID: 37241971 DOI: 10.3390/molecules28104230] [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: 05/06/2023] [Revised: 05/16/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Grenache wines from the Central Coast of California were subjected to different alcoholic fermentation temperature regimes (Cold, Cold/Hot, Hot) and cap management protocols, namely, punch down (PD), or no punch down (No PD), to determine the effect of these practices on the color, aroma, and the retronasal and mouthfeel sensory characteristics of the resulting wines. Descriptive analysis (n = 8, line scale rating 0-15) results indicated that the combination of a hot fermentation temperature and no punch downs led to a significantly higher intensity in perceived color saturation (7.89) and purple hue (8.62). A two-way analysis of variance (ANOVA) showed that cap management was significantly more impactful on the perception of orthonasal aromas than fermentation temperature. The reduction aroma was significantly higher in No PD wines (5.02) compared to PD wines (3.50), while rose and hot aromas had significantly higher intensity perception for PD wines (5.18, 6.80) than for No PD wines (6.80, 6.14). Conversely, analysis of selected volatile compounds indicated that fermentation temperature was more impactful than cap management regime. Cold/Hot wines had higher concentrations of important esters such as ethyl hexanoate (650 µg/L) and isoamyl acetate (992 µg/L). Cold wines had a higher concentration of β-damascenone (0.719 µg/L). TCATA evaluation (n = 8) indicated that Cold/Hot PD wines had a significantly higher citation proportion of fruit flavor (1.0) and velvet astringency perception (0.80) without significant reduction flavors. Finally, the present study represents a contribution with the main volatile compounds (e.g., β-damascenone and esters in the Cold and Cold/Hot fermented wines, respectively; hexanol in PD wines, which may be potentially responsible for a hot mouthfeel), and sensory characteristics (red fruit, tropical fruit, white pepper, and rose) of Grenache wines grown in the Mediterranean climate of the Central Coast of California.
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Affiliation(s)
- Emily S Stoffel
- Food Science & Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Taylor M Robertson
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Anibal A Catania
- Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agro-pecuaria (INTA), San Martín 3853, Mendoza 5507, Argentina
| | - L Federico Casassa
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
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Meurillon M, Anderson C, Angénieux M, Mercier F, Kondjoyan N, Engel E. Sensory acceptability of antioxidant-based formulations dedicated to mitigate heterocyclic aromatic amines in cooked meat. Meat Sci 2023; 198:109088. [PMID: 36623338 DOI: 10.1016/j.meatsci.2022.109088] [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: 09/08/2022] [Revised: 12/23/2022] [Accepted: 12/26/2022] [Indexed: 12/29/2022]
Abstract
In a previous work, we studied the inhibition of heterocyclic aromatic amine formation by natural ingredients rich in antioxidants: caper, oregano, wine and green tea. This present work aimed to assess the sensory impact of the addition of these ingredients in ground beef patties. The best liked formulations were determined by a hedonic scoring. Caper and oregano were not significantly different from the standard, the most appreciated, due to their congruency with cooked meat. Direct dissimilarity assessment was performed to evaluate the overall, gustative and odor differences between formulations. Olfactive differences were evidenced as key drivers of these differences. Standard and caper were close while oregano was found significantly different from them. A fast sensory profiling permitted to evidence that aromatic plant note was discriminant for oregano formulation. Gas chromatography-mass spectrometry/multibooth olfactometry identified the distinctive odor-active compounds of the formulations as pyrazines and sulfide for oregano formulation and ester for caper formulation.
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Affiliation(s)
- Maïa Meurillon
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France.
| | - Chloé Anderson
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France
| | - Magaly Angénieux
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France
| | - Frédéric Mercier
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France
| | - Nathalie Kondjoyan
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France
| | - Erwan Engel
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France
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Effect of Inter-Row Peanut Growing in the Vineyard on the Quality of 'Cabernet Sauvignon' Grape Fruits and Wines in Northwest China. Foods 2022; 11:foods11223730. [PMID: 36429322 PMCID: PMC9689945 DOI: 10.3390/foods11223730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 11/01/2022] [Accepted: 11/04/2022] [Indexed: 11/22/2022] Open
Abstract
In order to solve the problem of premature grape ripening due to global warming, inter-row peanut growing in viticulture was applied. In this two-year (2018-2019) study, the peanut (Arachis hypogaea L.) was used to cover the ground between rows in the vineyards located in the semi-arid Northwest China, Xinjiang. The results showed that reflected solar radiation and temperature around the fruit zone with the peanuts growing were decreased. Compared with clean tillage, the grapes with covering peanuts had lower total soluble solids (TSS) and higher titratable acidity (TA) in the berries. Lower alcohol content and higher total acid (TA) was also found in their corresponding wines. Inter-row peanut growing treatment significantly decreased the contents of flavonols in the grapes and their wines in the two consecutive years, but no significant effect on flavanols was observed in the resulting wines. Norisoprenoids and esters in the grapes and the wines were increased with the peanut growing treatment, respectively. Additionally, compared to clean tillage, the peanut covering significantly improved the sensory value of the wines, especially the aroma complexity of the wines. This study helps us to better understand the feasibility of applying inter-row peanut growing in the viticulture of ground management in the semi-arid climate of Northwest China.
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Effects of Yeast Product Addition and Fermentation Temperature on Lipid Composition, Taste and Mouthfeel Characteristics of Pinot Noir Wine. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8010052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Lipids have important impacts on wine sensory. By targeting the lipid sources in wine, mainly from grape tissues and yeast cell walls, it was possible to alter the wine lipid profile thus potentially changing the final product quality. This research examined the changes of wine total lipids, lipid composition and sensory characteristics of Pinot noir wines in response to the winemaking factors, fermentation temperature and yeast product addition. Pinot noir grapes were fermented at 16 °C and 27 °C. After fermentation, Oenolees® yeast product was added to the wines at three levels (0 g/L, 0.5 g/L and 1.0 g/L). The six wine treatments were subjected to chemical analyses measuring total lipids and an untargeted lipidomic approach analyzing lipid composition. High temperature fermentation wines had significantly higher total lipid content. Random forest analysis distinguished the wine groups based on the 25 main lipids, including free fatty acids, acylcarnitines, diglycerides, triglycerides and phospholipids. Taste and mouthfeel characteristics of each treatment were assessed using descriptive analysis and check-all-that-apply (CATA) techniques. Multivariate analyses showed that changing fermentation temperature significantly impacted sweetness and drying perception in Pinot noir wines. Yeast product addition had nuanced effects on wine lipid profiles and sensory perception.
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Parish-Virtue K, Pilkington LI, Martin D, Wood J, Fedrizzi B. Inter-regional survey of the New Zealand Pinot noir fermentative sulfur compounds profile. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:947-951. [PMID: 32767381 DOI: 10.1002/jsfa.10702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 07/30/2020] [Accepted: 08/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND New Zealand Pinot noir is gaining increasing attention both in New Zealand and internationally, becoming the second largest grape variety for both plantings and export. Despite the growing furore around this variety, the current coverage of the volatile chemical profile remains limited, with a lack of information on the fermentative sulfur compounds content in New Zealand Pinot noir wines. RESULTS Thirty-five Pinot noir wines from three different vintages (i.e. 2016, 2017 and 2018) form five different grape growing regions were analysed for their fermentative sulfur compounds contents. Six fermentative sulfur compounds (i.e. methanethiol, ethanethiol, dimethyl sulfide, carbon disulfide, methionol and benzothiazol) were detected and measured for the first time in New Zealand Pinot noir wines. Their concentrations were compared against previously measured Pinot noir wines from other countries, and some preliminary evidence about inter-regional and ageing effects was obtained. CONCLUSION The present study reports the first survey of the inter-regional differences in fermentative sulfur compounds contents in 35 New Zealand Pinot noir wines. Preliminary inter-regional and vintage trends prompt further research on the role of these molecules on this wine variety. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Katie Parish-Virtue
- Wine Science Programme, School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Lisa I Pilkington
- Wine Science Programme, School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Damian Martin
- The New Zealand Institute for Plant and Food Research Limited, Auckland, New Zealand
| | - Jacqueline Wood
- Bragato Research Institute, Marlborough Research Centre, Blenheim, New Zealand
| | - Bruno Fedrizzi
- Wine Science Programme, School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
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Fuentes S, Torrico DD, Tongson E, Gonzalez Viejo C. Machine Learning Modeling of Wine Sensory Profiles and Color of Vertical Vintages of Pinot Noir Based on Chemical Fingerprinting, Weather and Management Data. SENSORS 2020; 20:s20133618. [PMID: 32605057 PMCID: PMC7374325 DOI: 10.3390/s20133618] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 06/21/2020] [Accepted: 06/25/2020] [Indexed: 12/20/2022]
Abstract
Important wine quality traits such as sensory profile and color are the product of complex interactions between the soil, grapevine, the environment, management, and winemaking practices. Artificial intelligence (AI) and specifically machine learning (ML) could offer powerful tools to assess these complex interactions and their patterns through seasons to predict quality traits to winegrowers close to harvest and before winemaking. This study considered nine vintages (2008–2016) using near-infrared spectroscopy (NIR) of wines and corresponding weather and management information as inputs for artificial neural network (ANN) modeling of sensory profiles (Models 1 and 2 respectively). Furthermore, weather and management data were used as inputs to predict the color of wines (Model 3). Results showed high accuracy in the prediction of sensory profiles of vertical wine vintages using NIR (Model 1; R = 0.92; slope = 0.85), while better models were obtained using weather/management data for the prediction of sensory profiles (Model 2; R = 0.98; slope = 0.93) and wine color (Model 3; R = 0.99; slope = 0.98). For all models, there was no indication of overfitting as per ANN specific tests. These models may be used as powerful tools to winegrowers and winemakers close to harvest and before the winemaking process to maintain a determined wine style with high quality and acceptability by consumers.
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Affiliation(s)
- Sigfredo Fuentes
- Digital Agriculture, Food and Wine Sciences Group, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (E.T.); (C.G.V.)
- Correspondence: ; Tel.: +61-03-9035 9670
| | - Damir D. Torrico
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand;
| | - Eden Tongson
- Digital Agriculture, Food and Wine Sciences Group, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (E.T.); (C.G.V.)
| | - Claudia Gonzalez Viejo
- Digital Agriculture, Food and Wine Sciences Group, School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (E.T.); (C.G.V.)
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Longo R, Carew A, Sawyer S, Kemp B, Kerslake F. A review on the aroma composition of Vitis vinifera L. Pinot noir wines: origins and influencing factors. Crit Rev Food Sci Nutr 2020; 61:1589-1604. [PMID: 32401040 DOI: 10.1080/10408398.2020.1762535] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Vitis vinifera L. Pinot noir still wines are some of the most popular and expensive red wines in the world. Several research articles are reported in literature concerning the impacts of viticultural and enological practices, and vineyard location, on Pinot noir still wine aroma. This review summarizes the previous and latest literature pertaining to volatile compounds including esters, higher alcohols and C13-norisoprenoids, and their effect on Pinot noir wine perceived aroma. Their origin and behavior are discussed, as well as their role in regional differentiation. The first part of this review paper presents an overview of volatile compounds that are usually found in Pinot noir still wines at concentrations higher than their odor detection threshold. The second part deals with studies pertaining to human inputs that impact on Pinot noir wine aroma profile such as viticulture and winemaking interventions. The role of the vineyard site is also revised. This review concludes by considering what further opportunities are available to researchers in this field for greater control over Pinot noir wine quality outcomes.
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Affiliation(s)
- Rocco Longo
- Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Prospect, Tasmania, Australia
| | - Anna Carew
- Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Prospect, Tasmania, Australia
| | - Samantha Sawyer
- Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Prospect, Tasmania, Australia
| | - Belinda Kemp
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario, Canada
| | - Fiona Kerslake
- Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, Prospect, Tasmania, Australia
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Processes and purposes of extraction of grape components during winemaking: current state and perspectives. Appl Microbiol Biotechnol 2020; 104:4737-4755. [DOI: 10.1007/s00253-020-10558-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 03/08/2020] [Accepted: 03/18/2020] [Indexed: 12/29/2022]
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Bonatto Machado de Castilhos M, Luiz Del Bianchi V, Gómez-Alonso S, García-Romero E, Hermosín-Gutiérrez I. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora. Food Chem 2019; 311:126025. [PMID: 31869649 DOI: 10.1016/j.foodchem.2019.126025] [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: 07/10/2019] [Revised: 11/06/2019] [Accepted: 12/04/2019] [Indexed: 11/24/2022]
Abstract
The present manuscript assessed the volatile and sensory profiles of BRS Rúbea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L-1 to 547 mg L-1) and ethyl and methyl esters (183 mg L-1 to 456 mg L-1) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of ethyl decanoate and ethyl octanoate, diethyl succinate, hydroxylinalool, and 2-phenyl ethanol was responsible for describing the BRS Rúbea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality.
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Affiliation(s)
| | - Vanildo Luiz Del Bianchi
- Food Engineering and Technology Department, São Paulo State University, Cristóvão Colombo Street, 2265 São José do Rio Preto, Brazil
| | - Sergio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain; Parque Científico y Tecnológico de Albacete, Passeo de la Innovación, 1, 02006 Albacete, Spain
| | - Esteban García-Romero
- Instituto de La Vid y el Vino de Castilla-La Mancha, Carretera de Albacete s/n, 13700 Tomelloso, Spain
| | - Isidro Hermosín-Gutiérrez
- Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain
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Thermal and Non-Thermal Physical Methods for Improving Polyphenol Extraction in Red Winemaking. BEVERAGES 2019. [DOI: 10.3390/beverages5030047] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Maceration-fermentation is a critical stage in the elaboration of high-quality red wine. During this stage, the solid parts of the grape berries remain in contact with the fermenting must in order to extract polyphenols mainly located in the grape skin cells. Extracted polyphenols have a considerable impact on sensory properties (color, flavor, astringency, and bitterness) and on the aging behavior of red wine. In order to obtain wines with a sufficient proportion of those compounds, long maceration times are required. The presence of the solid parts of the grapes during red wine fermentation involves several problems for the wineries such as production capacity reduction, higher energy consumption for controlling the fermentation temperature and labor and energy consumption for periodically pump the grape must over the skin mass. Physical techniques based on heating such as thermovinification and flash expansion are currently being applied in wineries to improve the extraction of polyphenols and to reduce maceration time. However, these techniques present a series of problems derived from the heating of the grapes that affect wine quality. A series of recent studies have demonstrated that non-thermal innovative technologies such as pulsed electric fields (PEF) and ultrasound may represent effective alternatives to heating for assisting polyphenol extraction. In terms of general product quality and energetic requirements, this review compares these thermal and non-thermal physical technologies that aim to reduce maceration time.
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Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta. Food Chem 2019; 272:462-470. [DOI: 10.1016/j.foodchem.2018.08.066] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 08/15/2018] [Accepted: 08/16/2018] [Indexed: 11/22/2022]
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15
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Liu M, Yang K, Qi Y, Zhang J, Fan M, Wei X. Fermentation temperature and the phenolic and aroma profile of persimmon wine. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.497] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Miaomiao Liu
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
| | - Kun Yang
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
| | - Yiman Qi
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
| | - Jie Zhang
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
| | - Mingtao Fan
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
| | - Xinyuan Wei
- College of Food Science and Engineering; Northwest A & F University; Yangling Shaanxi 712100 China
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Vondras AM, Commisso M, Guzzo F, Deluc LG. Metabolite Profiling Reveals Developmental Inequalities in Pinot Noir Berry Tissues Late in Ripening. FRONTIERS IN PLANT SCIENCE 2017; 8:1108. [PMID: 28713399 PMCID: PMC5491620 DOI: 10.3389/fpls.2017.01108] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Accepted: 06/08/2017] [Indexed: 06/07/2023]
Abstract
Uneven ripening in Vitis vinifera is increasingly recognized as a phenomenon of interest, with substantial implications for fruit and wine composition and quality. This study sought to determine whether variation late in ripening (∼Modified Eichhorn-Lorenz stage 39) was associated with developmental differences that were observable as fruits within a cluster initiated ripening (véraison). Four developmentally distinct ripening classes of berries were tagged at cluster véraison, sampled at three times late in ripening, and subjected to untargeted HPLC-MS to measure variation in amino acids, sugars, organic acids, and phenolic metabolites in skin, pulp, and seed tissues separately. Variability was described using predominantly two strategies. In the first, multivariate analysis (Orthogonal Projections to Latent Structures-Discriminant Analysis, OPLS-DA) was used to determine whether fruits were still distinguishable per their developmental position at véraison and to identify which metabolites accounted for these distinctions. The same technique was used to assess changes in each tissue over time. In a second strategy and for each annotated metabolite, the variance across the ripening classes at each time point was measured to show whether intra-cluster variance (ICV) was growing, shrinking, or constant over the period observed. Indeed, berries could be segregated by OPLS-DA late in ripening based on their developmental position at véraison, though the four ripening classes were aggregated into two larger ripening groups. Further, not all tissues were dynamic over the period examined. Although pulp tissues could be segregated by time sampled, this was not true for seed and only moderately so for skin. Ripening group differences in seed and skin, rather than the time fruit was sampled, were better able to define berries. Metabolites also experienced significant reductions in ICV between single pairs of time points, but never across the entire experiment. Metabolites often exhibited a combination of ICV expansion, contraction and persistence. Finally, we observed significant differences in the abundance of some metabolites between ripening classes that suggest the berries that initiated ripening first remained developmentally ahead of the lagging fruit even late in the ripening phase. This presents a challenge to producers who would seek to harvest at uniformity or at a predefined level of variation.
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Affiliation(s)
- Amanda M. Vondras
- Deluc Laboratory, Department of Horticulture, Oregon State University, CorvallisOR, United States
| | - Mauro Commisso
- Guzzo Laboratory, Department of Biotechnology, University of VeronaVerona, Italy
| | - Flavia Guzzo
- Guzzo Laboratory, Department of Biotechnology, University of VeronaVerona, Italy
| | - Laurent G. Deluc
- Deluc Laboratory, Department of Horticulture, Oregon State University, CorvallisOR, United States
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Phenolic composition of BRS Violeta red wines produced from alternative winemaking techniques: relationship with antioxidant capacity and sensory descriptors. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2691-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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18
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Schueuermann C, Khakimov B, Engelsen SB, Bremer P, Silcock P. GC-MS Metabolite Profiling of Extreme Southern Pinot noir Wines: Effects of Vintage, Barrel Maturation, and Fermentation Dominate over Vineyard Site and Clone Selection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2342-2351. [PMID: 26857342 DOI: 10.1021/acs.jafc.5b05861] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Wine is an extremely complex beverage that contains a multitude of volatile and nonvolatile compounds. This study investiged the effect of vineyard site and grapevine clone on the volatile profiles of commercially produced Pinot noir wines from central Otago, New Zealand. Volatile metabolites in Pinot noir wines produced from five grapevine clones grown on six vineyard sites in close proximity, over two consecutive vintages, were surveyed using gas chromatography-mass spectrometry (GC-MS). The raw GC-MS data were processed using parallel factor analysis (PARAFAC2), and final metabolite data were analyzed by principal component analysis (PCA). Winemaking conditions, vintage, and barrel maturation were found to be the most dominant factors. The effects of vineyard site and clone were mostly vintage dependent. Although four compounds including β-citronellol, homovanillyl alcohol, N-(3-methylbutyl)acetamide, and N-(2-phenylethyl)acetamide discriminated the vineyard sites independent of vintage, Pinot noir wines from different clones were only partially discriminated by PCA, and marker compound selection remained challenging.
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Affiliation(s)
- Claudia Schueuermann
- Department of Food Science, University of Otago , P.O. Box 56, Dunedin, New Zealand
| | - Bekzod Khakimov
- Spectroscopy and Chemometrics Group, Department of Food Science, University of Copenhagen , Rolighedsvej 26, DK-1958 Fredriksberg C, Denmark
| | - Søren Balling Engelsen
- Spectroscopy and Chemometrics Group, Department of Food Science, University of Copenhagen , Rolighedsvej 26, DK-1958 Fredriksberg C, Denmark
| | - Phil Bremer
- Department of Food Science, University of Otago , P.O. Box 56, Dunedin, New Zealand
| | - Patrick Silcock
- Department of Food Science, University of Otago , P.O. Box 56, Dunedin, New Zealand
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Langen J, Fischer U, Cavalar M, Coetzee C, Wegmann-Herr P, Schmarr HG. Enantiodifferentiation of 1,2-propanediol in various wines as phenylboronate ester with multidimensional gas chromatography-mass spectrometry. Anal Bioanal Chem 2016; 408:2425-39. [DOI: 10.1007/s00216-016-9379-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2015] [Revised: 01/19/2016] [Accepted: 01/29/2016] [Indexed: 12/01/2022]
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20
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Giovinazzo G, Grieco F. Functional Properties of Grape and Wine Polyphenols. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2015; 70:454-462. [PMID: 26547323 DOI: 10.1007/s11130-015-0518-1] [Citation(s) in RCA: 90] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Grape berries polyphenols are mainly synthesized in the skin tissues and seeds and they are extracted during the winemaking process. These substances have a potentially positive effect, on human health, thus giving to grape and red wine "functional properties" that can contribute to prevent a number of human illness. Nevertheless, the research community is showing that the real effect is a result of a combination of different factors, notably daily intake, bioavailability, or in vivo antioxidant activity that are yet to be resolved. Viticulture and winemaking practices, determine the concentration of polyphenols in grape and wine. To date, reduced knowledge is existing on the effects of different yeast strains on the final concentration of polyphenols in red wine. We summarize the recent findings concerning the effects of polyphenols on human chronic disease and the future directions for research to increase the amount of these compounds in wine.
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Affiliation(s)
- Giovanna Giovinazzo
- Istituto di Scienze delle Produzioni Alimentari-CNR, Unit of Lecce, via Monteroni, 73100, Lecce, Italy.
| | - Francesco Grieco
- Istituto di Scienze delle Produzioni Alimentari-CNR, Unit of Lecce, via Monteroni, 73100, Lecce, Italy
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21
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Lambri M, Torchio F, Colangelo D, Río Segade S, Giacosa S, De Faveri DM, Gerbi V, Rolle L. Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.08.027] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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de Castilhos MBM, Corrêa OLDS, Zanus MC, Maia JDG, Gómez-Alonso S, García-Romero E, Del Bianchi VL, Hermosín-Gutiérrez I. Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part II: BRS Carmem and Bordô ( Vitis labrusca L.). Food Res Int 2015; 76:697-708. [DOI: 10.1016/j.foodres.2015.07.033] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Revised: 07/05/2015] [Accepted: 07/20/2015] [Indexed: 10/23/2022]
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23
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de Castilhos MBM, Corrêa OLDS, Zanus MC, Maia JDG, Gómez-Alonso S, García-Romero E, Del Bianchi VL, Hermosín-Gutiérrez I. Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part I: BRS Rúbea and BRS Cora. Food Res Int 2015; 75:374-384. [PMID: 28454969 DOI: 10.1016/j.foodres.2015.05.056] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2015] [Revised: 05/20/2015] [Accepted: 05/27/2015] [Indexed: 11/29/2022]
Abstract
In contrast to the most worldwide used grape varieties, wine production in Brazil is mainly devoted to the elaboration of table wines from American grapes and hybrids. These grapes show initial disadvantages such as low soluble solids content in their optimal stage of ripening and poor color quality. Based on this, the Brazilian Agency EMBRAPA Grape and Wine has developed BRS type cultivars in order to enhance the quality of the table wines. This study analyzed the phenolic composition and sensory profile of BRS Rúbea and BRS Cora red wines elaborated by traditional and two alternative winemaking technologies: grape pre-drying and submerged cap of chaptalized musts. Pre-dried wines presented low concentrations of anthocyanins/pyranoanthocyanins and flavonols, suggesting that they were partially degraded by the thermal treatment (60°C). These wines were described as bitter and full-bodied because of their higher flavan-3-ols content, suggesting that these compounds were not greatly influenced by thermal degradation. Submerged cap was described as persistent to the palate and with an intense violet hue due to its high anthocyanin and flavonol concentrations. The antioxidant capacity presented a weak relationship with the anthocyanins and stilbenes, but was intensely related to the % of galloylated flavan-3-ols.
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Affiliation(s)
| | | | - Mauro Celso Zanus
- Brazilian Agro-farming Research Agency EMBRAPA Grape and Wine, Bento Gonçalves, Rio Grande do Sul, Brazil
| | | | - Sérgio Gómez-Alonso
- Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain; Parque Científico y Tecnológico de Albacete, Paseo de la Innovación, 1, 02006 Albacete, Spain
| | - Esteban García-Romero
- Instituto de la Vid y el Vino de Castilla-La Mancha, Carretera de Albacete s/n, 13700 Tomelloso, Spain
| | - Vanildo Luiz Del Bianchi
- Vinification and Bioprocess Laboratory, São Paulo State University, São José do Rio Preto, São Paulo, Brazil
| | - Isidro Hermosín-Gutiérrez
- Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain
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24
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Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production. Molecules 2015; 20:10980-1016. [PMID: 26083035 PMCID: PMC6272385 DOI: 10.3390/molecules200610980] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2015] [Accepted: 06/03/2015] [Indexed: 11/16/2022] Open
Abstract
Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal differences between interspecific hybrids are not well defined, nor are the relationships between hybrid grape and wine composition, which causes significant drawbacks in the development of viticulture and winemaking of northern wines. In an effort to increase our understanding of interspecific hybrids, we have characterized the free volatile compounds profiles of berries (juice and skin) and wines of five red hybrid varieties (Frontenac, Marquette, Maréchal Foch, Sabrevois and St. Croix) grown in Québec (Canada), using GC-MS(TOF)-SPME. In grapes and wines, significantly higher levels of C6 and other fatty acid degradation products (FADP) were found in Frontenac, Maréchal Foch and Marquette. Terpenes were primarily located in the skin, with Marquette showing the highest level for these compounds. Both the level of terpenes and the level of FADP in grape were strongly correlated with their respective levels in wine, as demonstrated by the redundancy analyses. Nonanal, (E,Z)-2,6-nonadienal, β-damascenone, ethyl octanoate and isoamyl acetate showed the highest OAVs in the wines of the studied varieties.
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25
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González-Neves G, Favre G, Gil G, Ferrer M, Charamelo D. Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat. Journal of Food Science and Technology 2015; 52:3449-57. [PMID: 26028726 DOI: 10.1007/s13197-014-1410-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/28/2014] [Accepted: 05/08/2014] [Indexed: 11/26/2022]
Abstract
Cold Pre-fermentative Maceration (CPM) is an interesting winemaking technique to enhance the extraction of pigments, aroma and flavour compounds from grape skins to wine. This work aimed to evaluate the effect of Cold Pre-fermentative Maceration (CPM) on the composition of Tannat red wines produced in Uruguay in several vintages. For this purpose, wines elaborated by CPM were compared with control wines produced by Traditional Maceration (TM) in 4 years. Control wines (TM) were made with classical fermentation on skins. The CPM was carried out with additions of dry ice for 5 days to keep the must at 10 ºC. Wines were analysed at devatting. The impact of CPM on composition and color of wines was different in each year. Color intensity was significantly higher in CPM than control wines in 2007 and 2009 whereas the anthocyanins levels were higher in control wines every year. However, CPM wines had the highest polyphenols contents in 2007, 2009 and 2010 principally due to their catechins and proanthocyanidins contents. Anthocyanin profile was similar in the wines of each vintage, according to the varietal fingerprint. The highest contents of higher alcohols were verified in CPM wines. The Cold Pre-fermentative Maceration could have an important effect on the characteristics of Tannat red wines, although it depends strongly on the composition of the grapes of origin.
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Affiliation(s)
- Gustavo González-Neves
- Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, Montevideo, CP 12900 Uruguay
| | - Guzmán Favre
- Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, Montevideo, CP 12900 Uruguay
| | - Graciela Gil
- Instituto Nacional de Vitivinicultura, Dr. Pouey 463, Las Piedras, CP 90200 Uruguay
| | - Milka Ferrer
- Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, Montevideo, CP 12900 Uruguay
| | - Darwin Charamelo
- Instituto Nacional de Vitivinicultura, Dr. Pouey 463, Las Piedras, CP 90200 Uruguay
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26
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Carew A, Close D, Dambergs R. Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing. J Appl Microbiol 2015; 118:1385-94. [DOI: 10.1111/jam.12785] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2014] [Revised: 02/17/2015] [Accepted: 02/18/2015] [Indexed: 12/01/2022]
Affiliation(s)
- A.L. Carew
- Perennial Horticulture Centre; Tasmanian Institute of Agriculture; University of Tasmania; Prospect TAS Australia
| | - D.C. Close
- Perennial Horticulture Centre; Tasmanian Institute of Agriculture; University of Tasmania; Prospect TAS Australia
| | - R.G. Dambergs
- Perennial Horticulture Centre; Tasmanian Institute of Agriculture; University of Tasmania; Prospect TAS Australia
- wineTQ; Monash SA Australia
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27
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Vietoris V, Czako P, Mendelová A, Remeňová Z, Závracký M. Relations between must clarification and organoleptic attributes of wine varietes. POTRAVINARSTVO 2014. [DOI: 10.5219/359] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Blowdown musts is important operation performed in winemaking, which can have a major impact on the future quality of the wine. Blowdown of the wine removes components that may carry elements that negatively affect the hygienic and sensory quality of the wine. Fining of musts and wines is carried either by a static method or using different fining preparations. The aim of this work was to evaluate the effect of different methods of decanting on the wine quality varieties of Sauvignon. The overall sensory quality was evaluated (100 - points system, and semantic differential) and the aromatic profile (profile method). All sensory evaluations were practiced by skilled sensory panel in controled conditions of Faculty sensory lab. Wine samples were clarified by static manner or with the assistance of the preparation applied to the clarification of wine in two different doses. By the results and their visualization of flavour and smell profile by spider plots we could conclude that pure cultures have positive effect on processed wine. Based on the results we found a beneficial effect of clearing by the clarification of the preparation based on cellulose, polyvinylpolypyrrolidone, gelatin and mineral adsorbents at 100 g.100 L-1 of the sensory quality of the wine.
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28
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Brandão CC, Asquieri ER, Attaran S, Damiani C. Study of the aging of fermented of yacon (Smallanthus sonchifolius) and sensory profile and acceptance. FOOD SCIENCE AND TECHNOLOGY 2014. [DOI: 10.1590/s0101-20612014005000032] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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29
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Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.06.020] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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30
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Carew AL, Smith P, Close DC, Curtin C, Dambergs RG. Yeast effects on Pinot noir wine phenolics, color, and tannin composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9892-9898. [PMID: 24011384 DOI: 10.1021/jf4018806] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Extraction and stabilization of wine phenolics can be challenging for wine makers. This study examined how yeast choice affected phenolic outcomes in Pinot noir wine. Five yeast treatments were applied in replicated microvinification, and wines were analyzed by UV-visible spectrophotometry. At bottling, yeast treatment Saccharomyces cerevisiae RC212 wine had significantly higher concentrations of total pigment, free anthocyanin, nonbleachable pigment, and total tannin and showed high color density. Some phenolic effects were retained at 6 months' bottle age, and RC212 and S. cerevisae EC1118 wines showed increased mean nonbleachable pigment concentrations. Wine tannin composition analysis showed three treatments were associated with a higher percentage of trihydroxylated subunits (skin tannin indicator). A high degree of tannin polymerization was observed in wines made with RC212 and Torulaspora delbruekii , whereas tannin size by gel permeation chromatography was higher only in the RC212 wines. The results emphasize the importance of yeast strain choice for optimizing Pinot noir wine phenolics.
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Affiliation(s)
- Anna L Carew
- Perennial Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania , 165 Westbury Road, Prospect, Tasmania, Australia 7250
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31
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Lee JS, Chang CY, Yu TH, Lai ST, Lin LY. Studies on the quality and flavor of ponkan (Citrus poonensis hort.) wines fermented by different yeasts. J Food Drug Anal 2013. [DOI: 10.1016/j.jfda.2013.07.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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32
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Holt H, Cozzolino D, McCarthy J, Abrahamse C, Holt S, Solomon M, Smith P, Chambers PJ, Curtin C. Influence of yeast strain on Shiraz wine quality indicators. Int J Food Microbiol 2013; 165:302-11. [DOI: 10.1016/j.ijfoodmicro.2013.05.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2012] [Revised: 04/17/2013] [Accepted: 05/05/2013] [Indexed: 10/26/2022]
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33
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Coletta A, Trani A, Faccia M, Punzi R, Dipalmo T, Crupi P, Antonacci D, Gambacorta G. Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12207] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Antonio Coletta
- CRA-Consiglio per la Ricerca e la sperimentazione in Agricoltura-Unità di ricerca per l'uva da tavola e viticoltura in ambiente mediterraneo; Via Casamassima 148; 70010; Turi (BA); Italy
| | - Antonio Trani
- Dipartimento di Scienze del Suolo; della Pianta e degli Alimenti (DiSSPA); Via Amendola 165/A; I-70126; Bari; Italy
| | - Michele Faccia
- Dipartimento di Scienze del Suolo; della Pianta e degli Alimenti (DiSSPA); Via Amendola 165/A; I-70126; Bari; Italy
| | - Rossana Punzi
- Dipartimento di Scienze del Suolo; della Pianta e degli Alimenti (DiSSPA); Via Amendola 165/A; I-70126; Bari; Italy
| | - Tiziana Dipalmo
- CRA-Consiglio per la Ricerca e la sperimentazione in Agricoltura-Unità di ricerca per l'uva da tavola e viticoltura in ambiente mediterraneo; Via Casamassima 148; 70010; Turi (BA); Italy
| | - Pasquale Crupi
- CRA-Consiglio per la Ricerca e la sperimentazione in Agricoltura-Unità di ricerca per l'uva da tavola e viticoltura in ambiente mediterraneo; Via Casamassima 148; 70010; Turi (BA); Italy
| | - Donato Antonacci
- CRA-Consiglio per la Ricerca e la sperimentazione in Agricoltura-Unità di ricerca per l'uva da tavola e viticoltura in ambiente mediterraneo; Via Casamassima 148; 70010; Turi (BA); Italy
| | - Giuseppe Gambacorta
- Dipartimento di Scienze del Suolo; della Pianta e degli Alimenti (DiSSPA); Via Amendola 165/A; I-70126; Bari; Italy
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34
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Zhang QA, Fan XH, Zhao WQ, Wang XY, Liu HZ. Evolution of some physicochemical properties in Cornus officinalis wine during fermentation and storage. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2045-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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Şener H, Yıldırım HK. Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines. FOOD SCI TECHNOL INT 2013; 19:523-33. [DOI: 10.1177/1082013212462229] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Maceration and fermentation time and temperatures are important factors affecting wine quality. In this study different maceration times (3 and 6 days) and temperatures (15 ℃ and 25 ℃) during production of red wine ( Vitis vinifera L. Cabernet Sauvignon) were investigated. In all wines standard wine chemical parameters and some specific parameters as total phenols, tartaric esters, total flavonols and colour parameters (CD, CI, T, dA%, %Y, %R, %B, CIELAB values) were determined. Sensory evaluation was performed by descriptive sensory analysis. The results demonstrated not only the importance of skin contact time and temperature during maceration but also the effects of transition temperatures (different maceration and fermentation temperatures) on wine quality as a whole. The results of sensory descriptive analyses revealed that the temperature significantly affected the aroma and flavour attributes of wines. The highest scores for ‘cassis’, ‘clove’, ‘fresh fruity’ and ‘rose’ characters were obtained in wines produced at low temperature (15 ℃) of maceration (6 days) and fermentation.
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Affiliation(s)
- Hasan Şener
- Biotechnology Branch, Institute of Natural and Applied Sciences, Ege University, Turkey
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36
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Peng CT, Wen Y, Tao YS, Lan YY. Modulating the formation of Meili wine aroma by prefermentative freezing process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1542-1553. [PMID: 23330536 DOI: 10.1021/jf3043874] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The influence of a prefermentative freezing process on changes of aromatic characteristics and volatile compounds in Meili wines was studied to optimize freezing parameters and reveal the mathematical relationship between aromatic characteristics and volatile compounds. The wines obtained were characterized by sensory evaluation and stir bar sorptive extraction (SBSE) followed by a thermal desorption-gas chromatography-mass spectrometry analysis. A total of 28 aromatic descriptors from 6 categories of wine aroma terminology were identified by judging with high "modified frequency (MF%)". In addition, 19 varietal aroma compounds and 36 fermentation aroma compounds were quantitated, followed by the determination of odor activity values (OAVs). On the basis of the data obtained, principal component analysis (PCA) was used to find the relationship between characteristic aroma terms and different freezing conditions, and then partial least-squares regression (PLSR) was proposed to establish the mathematical relationship between the resulting terms and impact odorants. Natural thawing treatment on frozen must resulted in higher aroma quality with higher extraction of varietal aroma compounds. Lower frozen maceration temperature contributed to higher esters and organic acids. Impact aroma compounds were related to models for floral, sweet fruit, temperate fruit, and vegetal, whereas the model of rose and strawberry contained only varietal volatile compounds, and temperate fruit could be regressed by impact fermentation aroma compounds.
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Affiliation(s)
- Chuan-Tao Peng
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
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37
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Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1764-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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38
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González-Neves G, Gil G, Favre G, Ferrer M. Influence of grape composition and winemaking on the anthocyanin composition of red wines of Tannat. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02920.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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39
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Kelebek H, Canbas A, Jourdes M, Teissedre PL. HPLC-DAD-MS Determination of Colored and Colorless Phenolic Compounds in Kalecik Karasi Wines: Effect of Different Vineyard Locations. ANAL LETT 2011. [DOI: 10.1080/00032719.2010.506937] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Ivanova V, Vojnoski B, Stefova M. Effect of winemaking treatment and wine aging on phenolic content in Vranec wines. Journal of Food Science and Technology 2011; 49:161-72. [PMID: 23572838 DOI: 10.1007/s13197-011-0279-2] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/01/2010] [Accepted: 07/07/2010] [Indexed: 10/18/2022]
Abstract
Phenolic compounds and colour stability of red wines produced from Vranec Vitis vinifera L. grape variety were investigated by means of different maceration times (3, 6 and 10 days), two doses of SO2 (30 and 70 mg/L SO2), two yeasts for fermentation (Vinalco and Levuline), temperature of storage and time of aging (3, 6 and 16 months). In general, maceration time influenced the phenolics extraction from the grapes into the wine. Highest concentrations of phenolic components were observed in the wines produced with 6 days of maceration, except for the flavan-3-ols which were present in highest amounts in the wines macerated for 10 days. Higher doses of SO2 increased the extraction of polyphenols, preventing the wines from oxidation, while the effect of yeast on phenolics extraction was not significant. Wine aging affected the phenolic content of wines produced with 3 days of maceration and caused intensive decrease of anthocyanins during the storage period. Wines aged at higher temperature showed lower anthocyanin levels and less intense coloration. Principal component analysis revealed that separation of the wines was performed according to the hue value in correlation with the maceration time and time of wine aging.
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Affiliation(s)
- Violeta Ivanova
- Institute of Chemistry, Faculty of Natural Sciences and Mathematics, Sts Cyril and Methodius University, Arhimedova 5, 1000 Skopje, Republic of Macedonia ; Department for Enology, Institute of Agriculture, Sts Cyril and Methodius University, Aleksandar Makedonski bb, Skopje, Republic of Macedonia
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41
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Chira K, Pacella N, Jourdes M, Teissedre PL. Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age. Food Chem 2010; 126:1971-7. [PMID: 25213985 DOI: 10.1016/j.foodchem.2010.12.056] [Citation(s) in RCA: 123] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2010] [Revised: 10/12/2010] [Accepted: 12/09/2010] [Indexed: 11/28/2022]
Abstract
Wine quality study was carried out with 24 vintages of Cabernet-Sauvignon (CS) and 7 vintages of Merlot (M) produced by two different Bordeaux wine-growing areas. Proanthocyanidin monomers and oligomers were identified and quantified by HPLC-UV-Fluo. Percentage of galloylation (%G), of prodelphinidins (%P) as well as mean degree of polymerisation (mDP) were also determined. Total phenolic compounds, total anthocyanins, total tannins, hue, CI (colour intensity), titratable acidity, ethanol level and pH were evaluated. Sensory analysis concerning astringency and bitterness intensity was also performed. Total phenolic compounds, total anthocyanins, total tannins, tannin monomers, hue, CI, % G, % P, mDP and astringency intensity differentiate both wines (M and CS) according to vintage. Correlations between wine age and: mDP, hue, astringency and tannin monomers (C+EC) are obtained. Qualitative tannin characterisation is established by correlation between astringency and mDP (R(2)=0.509, p=0.051, CS; R(2)=0.780, p=0.000M). In addition, mDP decreases significantly during ageing (R(2)=0.796, p=0.000; CS and R(2)=0.946, p=0.000; M). Scale patterns between wine mDP and tannin perception (astringency) are proposed.
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Affiliation(s)
- Kleopatra Chira
- UMR 1219 - Œnologie, Institut des Sciences de la Vigne et du Vin, Faculté d'Œnologie, 210 chemin de Leysotte, CS 50008 33882 Villenave d'Ornon Cedex, France
| | - Nicola Pacella
- UMR 1219 - Œnologie, Institut des Sciences de la Vigne et du Vin, Faculté d'Œnologie, 210 chemin de Leysotte, CS 50008 33882 Villenave d'Ornon Cedex, France
| | - Michael Jourdes
- UMR 1219 - Œnologie, Institut des Sciences de la Vigne et du Vin, Faculté d'Œnologie, 210 chemin de Leysotte, CS 50008 33882 Villenave d'Ornon Cedex, France
| | - Pierre-Louis Teissedre
- UMR 1219 - Œnologie, Institut des Sciences de la Vigne et du Vin, Faculté d'Œnologie, 210 chemin de Leysotte, CS 50008 33882 Villenave d'Ornon Cedex, France.
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42
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Duarte WF, Dias DR, Oliveira JM, Vilanova M, Teixeira JA, e Silva JBA, Schwan RF. Raspberry (Rubus idaeus L.) wine: Yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.08.003] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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43
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González-Neves G, Gil G, Barreiro L, Favre G. Pigment profile of red wines cv. Tannat made with alternative winemaking techniques. J Food Compost Anal 2010. [DOI: 10.1016/j.jfca.2009.08.021] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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44
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Liazid A, Barbero GF, Palma M, Brigui J, Barroso CG. Rapid Determination of Simple Polyphenols in Grapes by LC Using a Monolithic Column. Chromatographia 2010. [DOI: 10.1365/s10337-010-1678-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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45
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Jaffré J, Valentin D, Dacremont C, Peyron D. Burgundy red wines: Representation of potential for aging. Food Qual Prefer 2009. [DOI: 10.1016/j.foodqual.2009.05.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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46
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Differentiation of barrel-aged wines according to their origin, variety, storage time and enological parameters using fermentation products. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.05.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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47
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Caridi A. New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity. Int J Food Microbiol 2007; 120:167-72. [PMID: 17888539 DOI: 10.1016/j.ijfoodmicro.2007.08.032] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2006] [Revised: 07/24/2007] [Accepted: 08/28/2007] [Indexed: 11/20/2022]
Abstract
The present article aims to review research papers that focus on the parietal adsorption activity of wine yeast and on its contribution to the enhancement of wine safety and quality. There is a great diversity among yeasts for their parietal adsorption activity: the outermost layer of the cell wall has a chemical composition that notably varies from yeast to yeast. Parietal mannoproteins can contain phosphate, pyruvate, or glucuronic acid, which impart negative charges, modifying the electrostatic and ionic interactions with wine components. The following could give a good reason to propose a specific selection of wine yeasts based on their parietal adsorption activity to improve wine safety and quality: (a) ochratoxin A content of wines is greatly reduced by expressly selected yeasts, sequestering the toxin during winemaking; (b) yeast influences concentration and composition of phenolic compounds in wine, above all by adsorbing them on cell wall; (c) among grape pigments, anthocyanins, in particular, may be adsorbed by yeast cell wall; and (d) yeast can also interact with wine colour producing anthocyanin-beta-d-glucosidase, pyruvic acid, and acetaldehyde or releasing mannoproteins and different polysaccharides. Genomic strategies could also be used to obtain a further enhancement of the adsorption/non-adsorption activity of wine yeasts. Based on winemaking requirements and on parietal adsorption activity, a specific selection of yeasts might be performed: (a) to protect wine colour during red winemaking, (b) to remove residual wine colour during white winemaking, (c) to selectively remove ochratoxin A, and (d) to protect phenolic compounds responsible for antioxidant activity.
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Affiliation(s)
- Andrea Caridi
- Dipartimento di Scienze e Tecnologie Agro-Forestali e Ambientali, Facoltà di Agraria, Università degli Studi Mediterranea di Reggio Calabria, Via Feo di Vito, I-89124 Reggio Calabria, Italy.
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48
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Pinelo M, Arnous A, Meyer AS. Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release. Trends Food Sci Technol 2006. [DOI: 10.1016/j.tifs.2006.05.003] [Citation(s) in RCA: 381] [Impact Index Per Article: 21.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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49
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Fang Y, Qian MC. Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:8567-73. [PMID: 17061835 DOI: 10.1021/jf061396m] [Citation(s) in RCA: 71] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Effect of grape maturity on aroma-active compounds in Pinot noir wine was investigated using stir bar sorptive extraction-gas chromatograph-mass spectrometry (SBSE-GC-MS). High correlation coefficient (> 0.95) and low standard deviation (< 10%) were obtained for all aroma-active compounds of interest. Two vintages of Pinot noir wines with three different grape maturities each were analyzed. Statistical analysis showed that both grape maturity and growing year significantly affected the aroma composition of the final wine. Analysis of wine samples from the same vintage indicated that grape maturity could affect aroma compounds in different ways, based on their biochemical formation in the wines. For most short-chain fatty acid esters, there were no obvious trends with grape maturity, however, the concentrations of ethyl 2-methylpropanoate and ethyl 3-methylbutanoate consistently decreased with grape maturity. The decreasing trend was also observed for other esters including ethyl cinnamate, ethyl dihydroxycinnamate, and ethyl anthranilate, with the exception of ethyl vanillate, while C13 norisoprenoids, monoterpenes, and guaiacols had increasing trends with grape maturation.
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Affiliation(s)
- Yu Fang
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, USA
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50
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Nikolaou E, Soufleros EH, Bouloumpasi E, Tzanetakis N. Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results. Food Microbiol 2006; 23:205-11. [PMID: 16943006 DOI: 10.1016/j.fm.2005.03.004] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2004] [Revised: 03/15/2005] [Accepted: 03/15/2005] [Indexed: 11/16/2022]
Abstract
Xynomavro and Muscat Hamburg grapes were fermented spontaneously, producing red and white wine, respectively. The indigenous yeast flora, isolated at three phases of these fermentations, was studied. One hundred and ten strains were isolated, eighty-four of which were identified as Saccharomyces cerevisiae. Six of these strains were selected for their satisfactory oenological properties to be tested as starters in wine fermentations. The quality of the produced wines was evaluated after determination of their aromatic compounds and sensory analysis. S. cerevisiae strain BT4, as well as the AM4+BM3 combination, were considered the best as they produced wines characterized by fruity aromas and were highly accepted among panelists.
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Affiliation(s)
- Efstratios Nikolaou
- Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, Faculty of Agronomy, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece
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