1
|
Cantu A, Guernsey J, Anderson M, Blozis S, Bleibaum R, Cyrot D, Waterhouse AL. Wine Closure Performance of Three Common Closure Types: Chemical and Sensory Impact on a Sauvignon Blanc Wine. Molecules 2022; 27:molecules27185881. [PMID: 36144619 PMCID: PMC9505717 DOI: 10.3390/molecules27185881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 08/26/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
A Napa Valley Sauvignon blanc wine was bottled with 200 each of a natural cork, a screw cap, and a synthetic cork. As browning is an index for wine oxidation, we assessed the brown color of each bottle with a spectrophotometer over 30 months. A random-effects regression model for longitudinal data on all bottles and closure groups found a browning growth trajectory for each closure group. Changes in the wine’s browning behavior at 18 months and 30 months showed that the browning of the wine bottles appeared to slow down later in the storage period, especially for natural corks. The between-bottle variation was the highest for the natural cork. At 30 months, we separated the bottles by the extent of browning and samples were pulled from the high, mid, and low levels of browning levels for each closure. The degree of browning is inversely correlated with free SO2 levels ranging from 5 to 12 mg/L. However, a Quantitative Descriptive Analysis (QDA™) sensory panel could not detect any difference in their aroma and flavor profile between closure types regardless of browning level. Even low levels of free SO2 retain protection against strong oxidation aromas, and visual browning detected by spectrophotometer seemed to precede oxidative aroma and flavor changes of the aging Sauvignon blanc.
Collapse
Affiliation(s)
- Annegret Cantu
- Department of Viticulture and Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA
- Correspondence: (A.C.); (A.L.W.)
| | - Jillian Guernsey
- Department of Viticulture and Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Mauri Anderson
- Department of Viticulture and Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Shelley Blozis
- Department of Psychology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Rebecca Bleibaum
- Dragonfly SCI, Inc., 2360 Mendocino Avenue, Ste. A2-375, Santa Rosa, CA 95403, USA
| | - Danielle Cyrot
- Cade Estate Winery, 360 Howell Mountain Rd S, Angwin, CA 94508, USA
| | - Andrew L. Waterhouse
- Department of Viticulture and Enology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA
- Correspondence: (A.C.); (A.L.W.)
| |
Collapse
|
2
|
Wang X, Capone DL, Roland A, Jeffery DW. Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wine. Food Chem 2022; 400:134051. [DOI: 10.1016/j.foodchem.2022.134051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 08/16/2022] [Accepted: 08/26/2022] [Indexed: 11/15/2022]
|
3
|
Mafata M, Brand J, Medvedovici A, Buica A. Chemometric and sensometric techniques in enological data analysis. Crit Rev Food Sci Nutr 2022; 63:10995-11009. [PMID: 35730201 DOI: 10.1080/10408398.2022.2089624] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Enological evaluations capture the chemical and sensory space of wine using different techniques; many sensory methods as well as a variety of analytical chemistry techniques contribute to the amount of information generated. Data fusion, especially integrating data sets, is important when working with complex systems. The success reported when trying to integrate different modalities is generally low and has been attributed to the lack of statistically considerate strategies focusing on the data handling process. Multiple stages of data handling must be carefully considered when dealing with multi-modal data. In this review, the different stages in the data analysis process were examined. The study revealed misconceptions surrounding the process and elucidated rules for purpose-driven approaches by examining the complexities of each stage and the impact the decisions made at each stage have on the resulting models. The two major modeling approaches are either supervised (discrimination, classification, prediction) or unsupervised (exploration). Supervised approaches were emphatic on the pre-processing steps and prioritized increasing performance. Unsupervised approaches were mostly used for preliminary steps. The review found aspects often neglected when it came to the data collection and capturing which in the end contributed to the low success in combining sensory and chemistry data.
Collapse
Affiliation(s)
- Mpho Mafata
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa
- School for Data Science and Computational Thinking, Stellenbosch University, Stellenbosch, South Africa
| | - Jeanne Brand
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa
| | - Andrei Medvedovici
- Department of Analytical Chemistry, Faculty of Chemistry, University of Bucharest, Bucharest, Romania
| | - Astrid Buica
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa
- School for Data Science and Computational Thinking, Stellenbosch University, Stellenbosch, South Africa
| |
Collapse
|
4
|
Zhu W, Benkwitz F, Kilmartin PA. Alternative Perspective on Rapid Wine Oxidation through Changes in Gas-Phase Volatile Concentrations, Highlighted by Matrix Component Effects. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6177-6190. [PMID: 35559650 DOI: 10.1021/acs.jafc.2c00437] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
A new perspective is presented to investigate the sensorially relevant gas-phase concentrations of volatile compounds in wine. This is achieved by measuring the partition coefficients and matrix-phase concentrations of volatiles using static headspace-gas chromatography-ion mobility spectrometry. Physicochemical properties that can contribute to the partition behaviors of 10 volatile esters, such as hydrophobicity and matrix temperature, are also discussed. Partition coefficients are then linked to quantitative measurements to obtain partial pressures, which describe the availability of volatile compounds in the gas phase. The concept of partition coefficients and partial pressure has then been applied to a time series of aroma changes due to oxidation in commercial wines. As a follow-up study, a full factorial design was devised to inspect the impact of three common wine matrix components, namely, copper, polyphenols, and ascorbic acid, on the partial pressure changes after 30-day oxidation treatment in either full-alcohol or low-alcohol simulated wine matrices. Interesting interactive effects between antioxidant behaviors and alcohol levels were elucidated, especially around the controversial use of ascorbic acid in winemaking. These results can guide winemakers who wish to minimize oxidative damage to wine aroma during wine storage or bulk transport, where ullage may be present or continual oxygen ingress may be occurring.
Collapse
Affiliation(s)
- Wenyao Zhu
- Wine Science Programme, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- Kim Crawford Winery, Constellation Brands NZ, 237 Hammerichs Road, Blenheim 7273, New Zealand
| | - Frank Benkwitz
- Kim Crawford Winery, Constellation Brands NZ, 237 Hammerichs Road, Blenheim 7273, New Zealand
| | - Paul A Kilmartin
- Wine Science Programme, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| |
Collapse
|
5
|
Castellanos ER, Jofre VP, Fanzone ML, Assof MV, Catania AA, Diaz-Sambueza AM, Heredia FJ, Mercado LA. Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108343] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
6
|
Modification of Sensory Expression of 3-Isobutyl-2-methoxypyrazine in Wines through Blending Technique. Molecules 2021; 26:molecules26113172. [PMID: 34073256 PMCID: PMC8198875 DOI: 10.3390/molecules26113172] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/21/2021] [Accepted: 05/21/2021] [Indexed: 11/28/2022] Open
Abstract
Sensory interactions exist between 3-alkyl-2-methoxypyrazines and various volatiles in wines. In this study, the binary blending of Cabernet Franc wines containing high levels of MPs and three monovarietal red wines with two proportions was conducted after fermentation. Volatiles were detected by gas chromatography-mass spectrometry (GC-MS), and wines were evaluated by quantitative descriptive analysis at three-month intervals during six-month bottle aging. Results showed blending wines exhibited lower intensity of ‘green pepper’, especially CFC samples blended by Cabernet Sauvignon wines with an even higher concentration of 3-isobutyl-2-methoxypyrazine (IBMP). Based on Pearson correlation analysis, acetates could promote the expression of ‘tropical fruity’ and suppress ‘green pepper’ caused by IBMP. Positive correlation was observed among ‘green pepper’, ‘herbaceous’, and ‘berry’. The concentration balance between IBMP and other volatiles associated with ‘green pepper’ and fruity notes was further investigated through sensory experiments in aroma reconstitution. Higher pleasant fruity perception was obtained with the concentration proportion of 1-hexanol (1000 μg/L), isoamyl acetate (550 μg/L), ethyl hexanoate (400 μg/L), and ethyl octanoate (900 μg/L) as in CFC samples. Blending wines with proper concentration of those volatiles would be efficient to weaken ‘green pepper’ and highlight fruity notes, which provided scientific theory on sensory modification of IBMP through blending technique.
Collapse
|
7
|
Díaz-Maroto MC, López Viñas M, Marchante L, Alañón ME, Díaz-Maroto IJ, Pérez-Coello MS. Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines. Molecules 2021; 26:molecules26010232. [PMID: 33466330 PMCID: PMC7794777 DOI: 10.3390/molecules26010232] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2020] [Revised: 12/27/2020] [Accepted: 12/30/2020] [Indexed: 11/24/2022] Open
Abstract
The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C). The wines stored under commercial conditions showed greater losses of total and free SO2 and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in trans-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 °C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 ± 2 °C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters.
Collapse
Affiliation(s)
- María Consuelo Díaz-Maroto
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (M.L.V.); (M.S.P.-C.)
- Correspondence:
| | - Manuel López Viñas
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (M.L.V.); (M.S.P.-C.)
| | - Lourdes Marchante
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), IVICAM, 13700 Ciudad Real, Spain;
| | - María Elena Alañón
- Area of Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain;
| | - Ignacio Javier Díaz-Maroto
- Departamento de Ingeniería Agroforestal, Escuela Politécnica Superior, Universidad de Santiago de Compostela, Campus Universitario s/n, 27002 Lugo, Spain;
| | - María Soledad Pérez-Coello
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (M.L.V.); (M.S.P.-C.)
| |
Collapse
|
8
|
Gabrielli M, Fracassetti D, Romanini E, Colangelo D, Tirelli A, Lambri M. Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics. Food Chem 2020; 348:128922. [PMID: 33581681 DOI: 10.1016/j.foodchem.2020.128922] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 12/13/2020] [Accepted: 12/14/2020] [Indexed: 11/17/2022]
Abstract
Several changes can take place in wine after blotting. Some of them lead to the desired evolution of wine being more complex, round and pleasant. However, unexpected changes can also occur ascribable to the premature wine oxidation (PremOx) arising when a wine, presumably with aging potential, results oxidized and often undrinkable. The complexity of PremOx, where aromas are also involved, makes difficult to identify all the oxidation products, and to predict its occurrence in wines. Despite most studies have been focused on the effect of time after wine bottling on PremOx as well as pinking phenomena, identification of pinking markers, reliable methods for their detection in wine, and correlations between markers and the wine-bottle-closure system are still unknown. This review aimed to highlight aspects PremOx-related, including wine-bottle-closure system, color change, with particular emphasis on pinking, and aroma decay based on the current knowledge becoming the bases for future perspectives.
Collapse
Affiliation(s)
- Mario Gabrielli
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Daniela Fracassetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria, 20133 Milan, Italy.
| | - Elia Romanini
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Donato Colangelo
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Antonio Tirelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria, 20133 Milan, Italy
| | - Milena Lambri
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| |
Collapse
|
9
|
Lan H, Li S, Yang J, Li J, Yuan C, Guo A. Effects of light exposure on chemical and sensory properties of storing Meili Rosé wine in colored bottles. Food Chem 2020; 345:128854. [PMID: 33601661 DOI: 10.1016/j.foodchem.2020.128854] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 12/06/2020] [Accepted: 12/06/2020] [Indexed: 12/13/2022]
Abstract
The changes of chemical compositions and sensory characteristics of Meili rosé wine in flint, antique green and amber bottles were studied under continuous illumination for 160 days in two light sources (white fluorescent light, UV light). The results showed that light exposure caused significant changes in free sulfur dioxide content, Fe(III):Fe(II) ratio and Malvidin-3-O-glucoside content, responsible for the accelerated color evolution of Meili rosé wine during bottle storage. Some notable aroma-related changes were also observed for sensory characteristics, particularly for wines in flint bottles, boiled-like odor and oxidized odor appeared. Bottle color played a key role in preventing rosé wine from light exposure, following the order: amber bottle > green bottle > flint bottle. Besides UV light, white fluorescent light did have negative effects on rosé wine quality, considering its ubiquitous presence and long-term exposure in practice. The underlying mechanisms related to photochemical reactions in wine were further discussed.
Collapse
Affiliation(s)
- Huijing Lan
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Shuai Li
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jie Yang
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jinliang Li
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Chunlong Yuan
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Anque Guo
- College of Enology, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
| |
Collapse
|
10
|
Analysis of factors related to browning of Dangshan pear (Pyrus spp.) wine. Food Chem 2020; 308:125665. [PMID: 31655473 DOI: 10.1016/j.foodchem.2019.125665] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 10/06/2019] [Accepted: 10/06/2019] [Indexed: 11/21/2022]
Abstract
The effects of different dissolved oxygen concentrations (DOC) on the browning degree, amino acids, total phenols, reducing sugars, polyphenoloxidase (PPO), peroxidase (POD), phenylalanine ammonia-lyase (PAL) of pear wine, and the relationship between various quality indicators and browning degree were investigated. Dynamic model fitting analysis of the changes of physiochemical indicators of pear wine in the storage process were performed. The importance of the physiochemical indicators effect on the browning of pear wine during the storage process was analyzed by OPLS (orthogonal partial least squares discriminant analysis), and the effect of dissolved oxygen on the browning of pear wine was systematically revealed. The results showed that dissolved oxygen, total phenols and amino acids had the greatest influence on the browning degree of pear wine. It provided a theoretical basis for revealing the browning mechanism and inhibiting the browning of pear wine.
Collapse
|
11
|
Pati S, Crupi P, Savastano ML, Benucci I, Esti M. Evolution of phenolic and volatile compounds during bottle storage of a white wine without added sulfite. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:775-784. [PMID: 31605378 DOI: 10.1002/jsfa.10084] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 10/07/2019] [Accepted: 10/08/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Bottle storage can affect color, aroma and phenolic composition of white wine. Very little information is reported about the bottle evolution during storage of white wines without added sulfites and/or using other antioxidants. This work is aimed at studying the evolution of the main enological parameters, phenolic and volatile profiles of a white wine without added sulfites, during 15 months of storage in bottle at different light and temperature conditions, compared with a control stored with sulfur dioxide. Dark storage at 12 °C (D12-S, D12-NS) and 30 °C (D30-S, D30-NS) were compared to investigate the temperature effect, meanwhile uncontrolled temperature and light condition (UTL-S, UTL-NS) simulated improper storage conditions. RESULTS Volatile acidity, absorbance at 420 nm and total phenols were higher in UTL-NS and D30-NS wines. The trans forms of hydroxycinnamic esters decreased, whereas, the cis forms, as well as caffeic acid derivatives, significantly increased in samples without added sulfites. The storage without sulfites also accelerated the hydrolysis of acetate esters. However, it did not affect most of the ethyl esters whose content remained almost the same between sulfite added (S) and no sulfite added (NS) wines. CONCLUSION The presence of sulfites in the bottle helped to preserve the volatile compounds of young wines; however, even more important seemed to be the optimal storage (dark and low temperature), as unsuitable conditions favored aroma degradation of bottled wine, regardless of sulfite protective action. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Sandra Pati
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Pasquale Crupi
- CREA-VE, Council for Agricultural Research and Economics - Research Center for Viticulture and Enology, Via Casamassima, Italy
| | - Maria L Savastano
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - Ilaria Benucci
- Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Viterbo, Italy
| | - Marco Esti
- Department of Agriculture and Forestry Science (DAFNE), Tuscia University, Viterbo, Italy
| |
Collapse
|
12
|
Mafata M, Brand J, Panzeri V, Kidd M, Buica A. A multivariate approach to evaluating the chemical and sensorial evolution of South African Sauvignon Blanc and Chenin Blanc wines under different bottle storage conditions. Food Res Int 2019; 125:108515. [PMID: 31554095 DOI: 10.1016/j.foodres.2019.108515] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 06/10/2019] [Accepted: 06/21/2019] [Indexed: 11/16/2022]
Abstract
Volatile compound composition contributes to the aroma profile of wine and is susceptible to change due to oxidation which may occur during storage and transportation, especially at high temperatures. Changes in sensory attributes may also occur, altering the sensory profile of wine. Classical univariate analysis only looks at the deviations for one factor at a time and may overlook the overall effect of treatments. In this study, changes in South African Sauvignon Blanc and Chenin Blanc wine sensory profile, volatile and antioxidant-related parameters resulting from storage under different temperatures (room temperature, 15 °C and 25 °C) and durations (0, 3 and 9 months) were investigated using a multivariate approach. Bottled, unwooded wines of both cultivars from six wineries were used. As expected, the chemical evolution of the wines was characterised by increases in absorbance at 420 nm (browning), colour density and hue with prolonged storage at high temperatures. To be able to compare the evolution of the sample sets regardless of the initial (T0/control) wine profile and composition, multivariate regression analysis in the form of regression vector (RV) coefficients were used to assess the correlations in the sensory and chemical changes relative to the control in each set. Using Pivot©Profile for the first time in this type of stability assessment and applying a new algorithm for data handling in addition to the classical one, this study showed that prolonged exposure to higher temperatures resulted in the change from fruity to toasted aroma attributes.
Collapse
Affiliation(s)
- Mpho Mafata
- Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| | - Jeanne Brand
- Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| | - Valeria Panzeri
- Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| | - Martin Kidd
- Centre for Statistical Consultation, Department of Statistics and Actuarial Sciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| | - Astrid Buica
- Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| |
Collapse
|
13
|
Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures. Molecules 2019; 24:molecules24050836. [PMID: 30818764 PMCID: PMC6429147 DOI: 10.3390/molecules24050836] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 02/22/2019] [Accepted: 02/22/2019] [Indexed: 11/23/2022] Open
Abstract
Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months’ bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.
Collapse
|
14
|
Nikolantonaki M, Coelho C, Noret L, Zerbib M, Vileno B, Champion D, Gougeon RD. Measurement of white wines resistance against oxidation by Electron Paramagnetic Resonance spectroscopy. Food Chem 2019; 270:156-161. [DOI: 10.1016/j.foodchem.2018.07.052] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 07/04/2018] [Accepted: 07/08/2018] [Indexed: 10/28/2022]
|
15
|
Block E. Molecular Basis of Mammalian Odor Discrimination: A Status Report. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:13346-13366. [PMID: 30453735 DOI: 10.1021/acs.jafc.8b04471] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Humans have 396 unique, intact olfactory receptors (ORs), G-protein coupled receptors (GPCRs) containing receptor-specific binding sites; other mammals have more. Activation of these transmembrane proteins by an odorant initiates a signaling cascade, evoking an action potential leading to perception of a smell. Because the number of distinguishable odorants vastly exceeds the number of ORs, research has focused on mechanisms of recognition and signaling processes for classes of odorants. In this review, selected recent examples will be presented of "deorphaned" mammalian receptors, where the OR ligands (odorants) as well as key aspects of receptor-odorant interactions were identified using odorant-mediated receptor activation data together with site-directed mutagenesis and molecular modeling. Based on cumulative evidence from OR deorphaning and olfactory receptor neuron activation studies, a receptor-ligand docking model rather than an alternative bond vibration model is suggested to best explain the molecular basis of the exquisitely sensitive odor discrimination in mammals.
Collapse
Affiliation(s)
- Eric Block
- Department of Chemistry , University at Albany, SUNY , Albany , New York 12222 , United States
| |
Collapse
|
16
|
Pinto J, Oliveira AS, Azevedo J, De Freitas V, Lopes P, Roseira I, Cabral M, Guedes de Pinho P. Assessment of oxidation compounds in oaked Chardonnay wines: A GC–MS and 1 H NMR metabolomics approach. Food Chem 2018; 257:120-127. [DOI: 10.1016/j.foodchem.2018.02.156] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 02/27/2018] [Accepted: 02/28/2018] [Indexed: 11/29/2022]
|
17
|
Guzzon R, Franciosi E, Moser S, Carafa I, Larcher R. Application of ozone during grape drying for the production of straw wine. Effects on the microbiota and compositive profile of grapes. J Appl Microbiol 2018; 125:513-527. [DOI: 10.1111/jam.13774] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 02/27/2018] [Accepted: 03/19/2018] [Indexed: 11/28/2022]
Affiliation(s)
- R. Guzzon
- Edmund Mach Foundation San Michele all'Adige Trento Italy
| | - E. Franciosi
- Edmund Mach Foundation San Michele all'Adige Trento Italy
| | - S. Moser
- Edmund Mach Foundation San Michele all'Adige Trento Italy
| | - I. Carafa
- Edmund Mach Foundation San Michele all'Adige Trento Italy
| | - R. Larcher
- Edmund Mach Foundation San Michele all'Adige Trento Italy
| |
Collapse
|
18
|
Sensory Impact of Polyphenolic Composition on the Oxidative Notes of Chardonnay Wines. BEVERAGES 2018. [DOI: 10.3390/beverages4010019] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|