1
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Medina-Plaza C, DuBois A, Tomasino E, Oberholster A. Effect of storing conditions (lighting, temperature and bottle color) on rosé wine attributes. Food Chem 2024; 439:138032. [PMID: 38039610 DOI: 10.1016/j.foodchem.2023.138032] [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: 09/08/2023] [Revised: 11/14/2023] [Accepted: 11/16/2023] [Indexed: 12/03/2023]
Abstract
The majority of rosé wines are bottled in clear bottles as color is an important factor in consumer preference. Post-bottling wine can be exposed to UV-visible light and temperature fluctuations resulting in quality degradation. This study investigated the impact of bottle color (flint and antique green), light exposure (darkness, LED and fluorescent bulb), and temperature (12 °C and 22 °C) on rosé wine quality using a full factorial design with three different wines (Grenache, Pinot noir and Zinfandel). The impact on chemical composition, color, phenolics and aromatics was determined. Projective mapping was carried out for sensorial analysis. Changes in the aromatics, color and phenolic composition were detectable after three months and more noticeable after six months of storage. Overall, all variables studied impacted rosé wine characteristics significantly. However, higher temperature in combination with clear glass bottles under fluorescent light were the most detrimental conditions.
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Affiliation(s)
- Cristina Medina-Plaza
- Department of Viticulture and Enology, University of California-Davis, 595 Hilgard Ln, Davis, CA 95616, USA.
| | - Aubrey DuBois
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA; Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48823, USA
| | - Elizabeth Tomasino
- Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA
| | - Anita Oberholster
- Department of Viticulture and Enology, University of California-Davis, 595 Hilgard Ln, Davis, CA 95616, USA.
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2
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Bianchi A, Taglieri I, Macaluso M, Sanmartin C, Zinnai A, Venturi F. Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine. Foods 2023; 12:2719. [PMID: 37509811 PMCID: PMC10379816 DOI: 10.3390/foods12142719] [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: 06/12/2023] [Revised: 07/14/2023] [Accepted: 07/15/2023] [Indexed: 07/30/2023] Open
Abstract
When bottled wine is opened, a completely different scenario occurs that can accelerate the oxidation of the product. This is called the secondary shelf life (SSL), which is generally shorter and less predictable than the primary shelf life (PSL). In this context, the research aim was to evaluate the changes that occur in two types of red wine during two tests to evaluate the secondary shelf life as a function of the packaging systems. The variation of Total SO2 and Free SO2 and the other chemical parameters (polyphenols, anthocyanins, proanthocyanidins, color, and volatile acidity) were used to assess the oxidation rate of the packaging samples after opening during the SSL. In both tests and for the two types of stored red wine, the polymeric cap showed the best results. The other types of closure (screw cap, natural cork, crow cap, and Tetra Brik) showed a negative trend and a reduced SSL for both red wines. Finally, the sensory results confirmed that with the polymeric cap, the SSL increases considerably compared to other capping systems. These results may be due to the technical characteristics of polymeric materials, which tend to vary slightly in shape after repeated usage.
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Affiliation(s)
- Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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3
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Paissoni MA, Motta G, Giacosa S, Rolle L, Gerbi V, Río Segade S. Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical-chemical markers. Compr Rev Food Sci Food Saf 2023; 22:3328-3365. [PMID: 37282812 DOI: 10.1111/1541-4337.13184] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 05/06/2023] [Accepted: 05/15/2023] [Indexed: 06/08/2023]
Abstract
Astringency and more generally mouthfeel perception are relevant to the overall quality of the wine. However, their origin and description are still uncertain and are constantly updating. Additionally, the terminology related to mouthfeel properties is expansive and extremely diversified, characterized by common traditional terms as well as novel recently adopted descriptors. In this context, this review evaluated the mention frequency of astringent subqualities and other mouthfeel attributes in the scientific literature of the last decades (2000-August 17, 2022). One hundred and twenty-five scientific publications have been selected and classified based on wine typology, aim, and instrumental-sensorial methods adopted. Dry resulted as the most frequent astringent subquality (10% for red wines, 8.6% for white wines), while body-and related terms-is a common mouthfeel sensation for different wine types, although its concept is still vague. Alongside, promising analytical and instrumental techniques investigating and simulating the in-mouth properties are discussed in detail, such as rheology for the viscosity and tribology for the lubrication loss, as well as the different approaches for the quantitative and qualitative evaluation of the interaction between salivary proteins and astringency markers. A focus on the phenolic compounds involved in the tactile perception was conducted, with tannins being the compounds conventionally found responsible for astringency. Nevertheless, other non-tannic polyphenolic classes (i.e., flavonols, phenolic acids, anthocyanins, anthocyanin-derivative pigments) as well as chemical-physical factors and the wine matrix (i.e., polysaccharides, mannoproteins, ethanol, glycerol, and pH) can also contribute to the wine in-mouth sensory profile. An overview of mouthfeel perception, factors involved, and its vocabulary is useful for enologists and consumers.
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Affiliation(s)
- Maria Alessandra Paissoni
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Giulia Motta
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Simone Giacosa
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Luca Rolle
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Vincenzo Gerbi
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
| | - Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Alba, Italy
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4
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Sui Y, Wollan D, McRae JM, Muhlack R, Capone DL, Godden P, Wilkinson KL. Chemical and Sensory Profiles of Sauvignon Blanc Wine Following Protein Stabilization Using a Combined Ultrafiltration/Heat/Protease Treatment. Front Nutr 2022; 9:799809. [PMID: 35845776 PMCID: PMC9277391 DOI: 10.3389/fnut.2022.799809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Accepted: 05/20/2022] [Indexed: 11/13/2022] Open
Abstract
Ultrafiltration (UF) was evaluated as a process by which proteins can be selectively removed from white wine as an alternative approach to protein stabilization than traditional bentonite fining. Unfined Sauvignon Blanc wine (50 L) was fractionated by UF and the retentate stabilized either by heat and/or protease treatment or bentonite fining before being recombined with the permeate. The heat stability of recombined wine was significantly improved when retentate was heated following protease (Aspergillopepsin) addition and subsequently stabilized by bentonite treatment. The combined UF/heat/protease treatment removed 59% of protein and reduced the quantity of bentonite needed to achieve protein stability by 72%, relative to bentonite treatment alone. This innovative approach to protein stabilization had no significant impact on wine quality or sensory characteristics, affording industry greater confidence in adopting this technology as a novel approach to achieving protein stability.
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Affiliation(s)
- Yihe Sui
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.,The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia
| | - David Wollan
- The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia.,VAF Memstar, Nuriootpa, SA, Australia
| | - Jacqui M McRae
- School of Chemical Engineering and Advanced Materials, The University of Adelaide, Adelaide, SA, Australia
| | - Richard Muhlack
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.,The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia
| | - Dimitra L Capone
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.,The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia
| | - Peter Godden
- The Australian Wine Research Institute, Glen Osmond, SA, Australia
| | - Kerry L Wilkinson
- Department of Wine Science and Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.,The Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA, Australia
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5
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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.
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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
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6
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Han S, Yang J, Choi K, Kim J, Adhikari K, Lee J. Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability. Foods 2022; 11:foods11040603. [PMID: 35206079 PMCID: PMC8871119 DOI: 10.3390/foods11040603] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 02/09/2022] [Accepted: 02/16/2022] [Indexed: 02/05/2023] Open
Abstract
White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commercial wines is also important for understanding consumer perception. Volatile compounds are major contributors to wine aroma. Nonvolatile compounds affect the flavor of wine, through acidity, sweetness, bitterness, and astringency. The volatile aroma profiles of 12 commercial white wines were analyzed using headspace solid-phase microextraction (HS-SPME), with gas chromatography–mass spectrometry (GC–MS). High-performance liquid chromatography (HPLC) and a Y15 automatic analyzer were used to identify and quantify 10 polyphenols and 12 other target nonvolatile compounds. Sensory evaluation of sample wines was conducted by wine consumers. White wines were distinguished based on volatile and nonvolatile compositions. A total of 33 volatile compounds and 23 nonvolatile compounds were analyzed. Seven volatile compounds were correlated with consumer acceptability. Sugars are positively correlated with consumer preference, while nonvolatile substances such as acetic acid and catechins are negatively correlated with consumer preference. These results might further our understanding of the relationship between the chemical composition and consumer preferences in commercial wines.
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Affiliation(s)
- Seongju Han
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
| | - Jiyun Yang
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
| | - Kapseong Choi
- Department of Food Science and Technology, Sunchon National University, Sunchon 57922, Korea;
| | - Juyoung Kim
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.K.); (K.A.)
| | - Koushik Adhikari
- Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA; (J.K.); (K.A.)
| | - Jeehyun Lee
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea; (S.H.); (J.Y.)
- Correspondence: ; Tel.: +82-51-510-2784
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7
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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]
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8
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Gottmann J, Vestner J, Müller D, Schuster J, Fischer U. Uptake and Release of Aroma Compounds by an Ethylene Propylene Diene Monomer Rubber Sealing Polymer: Investigating Aroma Carryover in a Model Wine System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11382-11394. [PMID: 34533305 DOI: 10.1021/acs.jafc.1c04565] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Aromatized wines and regular table wines are often filled on the same bottling line. Sealing polymers in the filling line absorb volatiles from aromatized wines and may migrate due to insufficient cleaning into the subsequently bottled regular wine. Unintentional carryover of volatiles may lead to accusation of illegal aromatization of wine. Absorption, cleaning efficacy, and migration of volatiles into ethylene propylene diene monomer rubber were investigated in a model system. Direct thermal desorption-gas chromatography-mass spectrometry analysis of seven aroma compounds monitored variation in the polymer (μg/g). Absorption of volatiles was mostly driven by their octanol/water partition coefficients. Cleaning of polymers removed 11 to 62% of the absorbed volatiles. Subsequent immersion of cleaned polymers into model wine revealed migration of 20 to 57% of the remaining volatiles. Sensory tests suggested the impact of transferred volatiles into subsequent model wine. For α-ionone, an odor activity value of 1.03 indicated a potential sensory impact.
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Affiliation(s)
- Jörg Gottmann
- Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Oenology, Breitenweg 71, Neustadt an der Weinstraße 67435, Germany
- Department of Chemistry, Division of Food Chemistry and Toxicology, University of Technology Kaiserslautern, Kaiserslautern 67663, Germany
| | - Jochen Vestner
- Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Oenology, Breitenweg 71, Neustadt an der Weinstraße 67435, Germany
| | - David Müller
- Kaiserslautern University of Applied Sciences, Institut für Kunststofftechnik Westpfalz (IKW), Carl-Schurz-Str. 10-16, Pirmasens 66953, Germany
| | - Jens Schuster
- Kaiserslautern University of Applied Sciences, Institut für Kunststofftechnik Westpfalz (IKW), Carl-Schurz-Str. 10-16, Pirmasens 66953, Germany
| | - Ulrich Fischer
- Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Institute for Viticulture and Oenology, Breitenweg 71, Neustadt an der Weinstraße 67435, Germany
- Department of Chemistry, Division of Food Chemistry and Toxicology, University of Technology Kaiserslautern, Kaiserslautern 67663, Germany
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9
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The Impact of Different Closures on the Flavor Composition of Wines during Bottle Aging. Foods 2021; 10:foods10092070. [PMID: 34574180 PMCID: PMC8465960 DOI: 10.3390/foods10092070] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/26/2021] [Accepted: 08/31/2021] [Indexed: 11/23/2022] Open
Abstract
Wine flavor undergoes major changes during bottle aging and can be influenced by the type of closure. The interaction between wine, the type of closure and the external environment has the potential to significantly influence the overall quality of bottled wines, especially when the storage period is relatively long (more than five years). Therefore, the choice of closure (cork, synthetic or screw cap) deserves special attention in order to establish the ideal sealing conditions for optimizing wine flavor attributes. The contribution of different closures to the quality of bottled wine is through mass transfer phenomena, including permeation, sorption (scalping) or desorption of chemicals between closure materials and wines. Thus, this article aims to review the impact of different closures on the flavor composition of wines during post-bottling conditions. The implications of closures on wine sensory properties are also discussed.
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10
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Arena E, Rizzo V, Licciardello F, Fallico B, Muratore G. Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality of Malvasia delle Lipari Sweet Wine. Foods 2021; 10:1881. [PMID: 34441658 PMCID: PMC8391675 DOI: 10.3390/foods10081881] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 07/17/2021] [Accepted: 08/12/2021] [Indexed: 11/16/2022] Open
Abstract
The influence of light exposure, bottle color and storage temperature on the quality parameters of Malvasia delle Lipari (MdL) sweet wine were investigated. Wine samples bottled in clear-colored (colorless, green and amber) glass were stored under different artificial lighting conditions, in order to simulate the retail environment (one cool-white, fluorescent lamp) and to perform an accelerated test (four and six cool-white, fluorescent lamps). The storage temperature was kept constant (25 °C) for the first 90 days of the experiment and then samples were monitored for up to 180 days at higher temperatures (30, 35 and 40 °C). The principal enological parameters, total phenols, color, 5-hydroxymethylfurfural (HMF) and 2-furaldehyde (2F) contents were studied. The shelf-life test pointed out minimum variations of the basic chemical parameters, while the quality attributes most affected by lighting were color, together with HMF and 2F levels which, hence, can be considered as indicators of the severity of storage conditions.
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Affiliation(s)
- Elena Arena
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Santa Sofia, 100, 95123 Catania, Italy; (E.A.); (B.F.); (G.M.)
| | - Valeria Rizzo
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Santa Sofia, 100, 95123 Catania, Italy; (E.A.); (B.F.); (G.M.)
| | - Fabio Licciardello
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy;
| | - Biagio Fallico
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Santa Sofia, 100, 95123 Catania, Italy; (E.A.); (B.F.); (G.M.)
| | - Giuseppe Muratore
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via Santa Sofia, 100, 95123 Catania, Italy; (E.A.); (B.F.); (G.M.)
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11
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Keller ST, Harner AD, Centinari M, Elias RJ, Hopfer H. Influence of Region on Sensory and Chemical Profiles of Pennsylvania Grüner Veltliner Wines. Foods 2021; 10:foods10040825. [PMID: 33920186 PMCID: PMC8070092 DOI: 10.3390/foods10040825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 04/01/2021] [Accepted: 04/08/2021] [Indexed: 11/16/2022] Open
Abstract
The influence of cultural and environmental factors on the sensory and chemical profiles of wines has been the subject of research investigation for many years, and an examination of these relationships can help determine whether wine regional trends exist. The present study investigated the chemical and sensory factors that drive regional differences in Pennsylvania Grüner Veltliner wines through a controlled winemaking study across two vintages in 2018 and 2019. Descriptive analysis was used to identify key sensory attributes of Pennsylvania Grüner Veltliner. Intensities of these attributes were evaluated in wines vinified under identical conditions from grapes harvested across nine Pennsylvania vineyards. Chemical profiles of finished wines were examined through volatile, phenolic, and color analyses. Significant sensory differences were found between wine regions, with some trends consistent across both vintages; however, regionality based on compositional analyses was less clear. As the first study to examine Pennsylvania Grüner Veltliner wines sensorially, results revealed sensory characteristics that can be useful for wineries and their tasting room staff in marketing these lesser-known white wines to wine consumers as the variety grows in popularity in the state.
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Affiliation(s)
- Stephanie T. Keller
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; (S.T.K.); (R.J.E.)
| | - Andrew D. Harner
- Department of Plant Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; (A.D.H.); (M.C.)
| | - Michela Centinari
- Department of Plant Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; (A.D.H.); (M.C.)
| | - Ryan J. Elias
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; (S.T.K.); (R.J.E.)
| | - Helene Hopfer
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA; (S.T.K.); (R.J.E.)
- Sensory Evaluation Center (SEC), The Pennsylvania State University, University Park, PA 16802, USA
- Correspondence: ; Tel.: +1-814-863-5572
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12
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Ahumada GE, Catania A, Fanzone ML, Belmonte MJ, Giordano CV, González CV. Effect of leaf-to-fruit ratios on phenolic and sensory profiles of Malbec wines from single high-wire-trellised vineyards. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1467-1478. [PMID: 32835409 DOI: 10.1002/jsfa.10760] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 07/29/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The single high-wire system is a free canopy trellis system suitable for warm to hot climates. In a global warming scenario, it arouses as a technological solution since it prevents berry overheating and sunburn. Canopy management practices manipulate leaf-to-fruit ratios, affecting berry and wine composition. We aimed to evaluate the phenolic and sensory profiles of Malbec wines from single high-wire trellised vineyards in a hot region in Mendoza (Argentina) and to assess the effect of varying leaf-to-fruit ratios on these attributes. We manipulated leaf-to-fruit ratios by varying shoot trimming (experiment 1: 0.45 m, 0.80 m, and untrimmed) and winter pruning severity (experiment 2: 16, 24, 32, and >32 countable buds per meter). We characterized wine attributes by a descriptive analysis, color by the CIELAB space, and global phenolics compounds and anthocyanins by high-performance liquid chromatography with diode array detection. RESULTS We found that wines where shoots were trimmed to 0.80 m or left untrimmed had similar and greater intensity of color, violet hue, astringency, and alcohol and a richer aroma profile than wines where shoots were trimmed to 0.45 m. Meanwhile, wines from 16 and >32 buds/m treatments (the latter simulating a box pruning) were similar to each other and had higher color intensity, violet hue, acidity, alcohol, and astringency and a more complex aroma profile than the other pruning treatments. CONCLUSIONS The best quality wines were achieved by leaving 16 or >32 buds/m and by trimming shoots to 0.80 m or leaving them untrimmed. The modulation of cultural practices in sprawling canopies offers the potential to produce wines with different styles in hot regions. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | - Anibal Catania
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria, Luján de Cuyo, Argentina
| | - Martin L Fanzone
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria, Luján de Cuyo, Argentina
| | | | - Carla V Giordano
- Instituto Argentino de Investigaciones en Zonas Áridas, CONICET-UNCuyo-Gobierno de Mendoza, Mendoza, Argentina
| | - Carina V González
- Instituto de Biología Agrícola de Mendoza, FCA UNCuyo-CONICET, Luján de Cuyo, Mendoza, Argentina
- Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo, Mendoza, Argentina
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13
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Bottle Aging and Storage of Wines: A Review. Molecules 2021; 26:molecules26030713. [PMID: 33573099 PMCID: PMC7866556 DOI: 10.3390/molecules26030713] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/26/2021] [Accepted: 01/27/2021] [Indexed: 12/21/2022] Open
Abstract
Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed.
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Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes. Foods 2020; 9:foods9121736. [PMID: 33255808 PMCID: PMC7759802 DOI: 10.3390/foods9121736] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/23/2020] [Accepted: 11/23/2020] [Indexed: 11/21/2022] Open
Abstract
In an effort to offer a contribution to fill the gap of knowledge about the relationship between the sensory properties and aromatic profile of Malvasia grapes, the present work was aimed at evaluating volatile compounds, aroma, and sensory attributes of long-term aging (15 years) Vin Santo wine obtained from Malvasia di Candia aromatica grapes. In this article, the aromatic profile are studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography with flame ionization detection (GC-FID), and sensory analysis by involving a panel of trained assessors to explore the sensory profile resulting after long-term aging (up to 15 years). The GC-MS and GC-FID analyses of wines allowed the identification and semi-quantification of twenty-seven volatiles belonging to 12 conventional groups of compounds. From a sensory perspective, the Vin Santo wines analyzed in this study presented a very complex sensory profile characterized by 19 sensory descriptors of which 14 related to olfactory terms. The relationship between sensory and GC-FID data deduced from three samples representing nearly three years in the past 15 years was investigated by means of Partial Least Square (PLS) modeling, showing that specific volatile compounds could predict a specific orthonasal and/or retronasal odor perceived by the trained panel of assessors, clearly differentiating the Vin Santo vintages. Identifying the main volatiles and aromas of long-term Vin Santo wine may be helpful to winemakers, since wine aging sensory properties are often associated with a prestigious image and contribute to defining wine quality.
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Arapitsas P, Dalledonne S, Scholz M, Catapano A, Carlin S, Mattivi F. White wine light-strike fault: A comparison between flint and green glass bottles under the typical supermarket conditions. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100492] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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17
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Benucci I. Impact of post-bottling storage conditions on colour and sensory profile of a rosé sparkling wine. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108732] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Giuffrida de Esteban ML, Ubeda C, Heredia FJ, Catania AA, Assof MV, Fanzone ML, Jofre VP. Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle. Food Res Int 2019; 125:108553. [PMID: 31554118 DOI: 10.1016/j.foodres.2019.108553] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 05/24/2019] [Accepted: 07/11/2019] [Indexed: 01/03/2023]
Abstract
Malbec is the flagship variety of Argentina mainly due to its high oenological value and plasticity to obtain different wine styles. During bottled aging, the chemical and organoleptic composition of wines is subject to changes depending on the aging conditions (closure, oxygen level, temperature, time). However, the combined effect of these factors on chemical composition and organoleptic characteristics of Malbec wines has not been studied yet. Wines were bottled with screw cap and natural cork and were kept in chambers at 15 °C and 25 °C for 2 years. Sampling was performed at 2, 4, 6, 9, 12, 15, 18, 21 and 24 months. Concentrations of free sulfur dioxide, dissolved oxygen, anthocyanins, tannins, esters, volatile phenols, organic acids, and color saturation decreased during the storage process. While, the formation of polymeric pigments, the color attributes (lightness and hue) and the levels of alcohols, norisoprenoids, furanoids and terpenoids increased. At 24 months, Malbec wines were organoleptically different. Wines kept at 15 °C were associated with high sensory perceptions in color intensity and violet tint, those presented a positive correlation with free sulfur dioxide, tannins, and anthocyanins levels. On the contrary, wines aged at 25 °C were linked with high sensory perceptions of dried vegetative and dried fruit aromas. These descriptors were positively correlated with norisoprenoids, furanoids, and terpenoids. In general, the chemical composition and organoleptic attributes of bottled Malbec wines (Mendoza, Argentina) were stable respect closure type employed, but highly sensitive to the combined effect of time and storage temperature. This finding is key to making decisions about the wine style searched, and costs (e.g. refrigeration) involved in the conservation period until consumption.
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Affiliation(s)
- Maria L Giuffrida de Esteban
- Instituto Nacional de Tecnología Agropecuaria, Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires, C1033AAJ, Argentina
| | - Cristina Ubeda
- Instituto de Ciencias Biomédicas, Facultad de Ciencias, Universidad Autónoma de Chile, Chile
| | - Francisco J Heredia
- Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
| | - Anibal A Catania
- Instituto Nacional de Tecnología Agropecuaria, Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina
| | - Mariela V Assof
- Instituto Nacional de Tecnología Agropecuaria, Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina
| | - Martin L Fanzone
- Instituto Nacional de Tecnología Agropecuaria, Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina
| | - Viviana P Jofre
- Instituto Nacional de Tecnología Agropecuaria, Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina.
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19
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Tang K, Xi YR, Ma Y, Zhang HN, Xu Y. Chemical and Sensory Characterization of Cabernet Sauvignon Wines from the Chinese Loess Plateau Region. Molecules 2019; 24:molecules24061122. [PMID: 30901866 PMCID: PMC6471551 DOI: 10.3390/molecules24061122] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 03/16/2019] [Accepted: 03/18/2019] [Indexed: 11/21/2022] Open
Abstract
In this study, the aroma profiles of Cabernet Sauvignon wines from a new grape growing region, Loess Plateau, China, were established by gas chromatography–olfactometry, gas chromatography–mass spectrometry and sensory analysis. The sensory profiles of wines form five different young vineyards in the Loess Plateau region were obtained by descriptive analysis. Blackcurrant (p < 0.01), pear and dried plum (p < 0.05), mushroom, smoked and green pepper (p < 0.1) had significant differences on the five vineyards. A total of 76 odor-active aroma compounds were identified in the wines, and 45 volatile compounds were selected as those having the greatest impact on the aroma components and these were quantitated by five different methods. In addition, the correlation model of the Loess Plateau region’s sensory characteristics and aroma compounds was established by partial least squares regression (PLSR) to determine the influence of various aroma active substances on aroma attributes.
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Affiliation(s)
- Ke Tang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China.
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China.
| | - Yan-Ru Xi
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China.
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China.
| | - Yue Ma
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China.
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China.
| | | | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China.
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China.
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20
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Rossetti F, Merkyte V, Longo E, Pavlic B, Jourdes M, Teissedre PL, Boselli E. Volatile, phenolic, and sensory profiles of in-amphorae Chardonnay wine by mass spectrometry and chemometric analysis. JOURNAL OF MASS SPECTROMETRY : JMS 2018; 53:833-841. [PMID: 29974572 DOI: 10.1002/jms.4262] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 06/05/2018] [Accepted: 06/26/2018] [Indexed: 06/08/2023]
Abstract
The sensory properties, the phenolic composition, and the volatile profile of Chardonnay wine made in amphorae were compared with the wine obtained in large wooden barrels (2000 L) and small toasted barrels (225 L). Hierarchical cluster analysis and principal component analysis built on the phenolics and volatiles variables allowed to group effectively the samples according to the winemaking material used. In-amphorae wines showed more abundant catechin and caffeic acid and less abundant caftaric acid and trans-coutaric acid. Condensation reactions proceeded in the wood containers leading to esterification of organic acids with ethanol and alcohols, whereas in-amphorae wines were characterized by a higher content of free phenolic acids and higher volatile alcohols. Among the volatile compounds, ramified ethyl esters contributed mostly in samples made in small toasted barrels, whereas nonbranched ethyl esters contributed more for the samples made in large wooden tanks; higher alcohols contributed more for the in-amphorae wine. The sensory analysis showed negligible differences induced by the in-amphorae vinification with respect to the wooden one. Four variables could distinguish wines made in-amphorae compared with the other containers: solvent and acetone (SA), astringent/pungency (AP), fruity (FR), and color intensity (CI). The overall approach proposed here is promising for future developments of innovative types of Chardonnay wine blends.
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Affiliation(s)
- Fabrizio Rossetti
- Department of Agricultural, Food, and Environmental Sciences, Università Politecnica delle Marche, Ancona, Italy
| | - Vakare Merkyte
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Edoardo Longo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
| | - Branimir Pavlic
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Michael Jourdes
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 210 Chemin de Leysotte, 33140, Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140, Villenave d'Ornon, France
| | - Pierre-Louis Teissedre
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 210 Chemin de Leysotte, 33140, Villenave d'Ornon, France
- INRA, ISVV, USC 1366 Œnologie, 210 Chemin de Leysotte, 33140, Villenave d'Ornon, France
| | - Emanuele Boselli
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy
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21
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Cassino C, Tsolakis C, Bonello F, Gianotti V, Osella D. Wine evolution during bottle aging, studied by 1H NMR spectroscopy and multivariate statistical analysis. Food Res Int 2018; 116:566-577. [PMID: 30716981 DOI: 10.1016/j.foodres.2018.08.075] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 08/20/2018] [Accepted: 08/25/2018] [Indexed: 12/19/2022]
Abstract
The study of wine evolution during bottle aging is an important aspect of wine quality. Ten different red wines (Vitis vinifera) from Piedmont region were analysed 3 months after bottling and after a further 48 month conservation in a climate controlled wine cellar kept at a constant/controlled temperature of 12 °C. Two white wines (Vitis vinifera) were included in this study for comparison purposes. White wines were analysed 3 months after bottling and after further 24 months of bottle aging in the same climate controlled wine cellar. Metabolite changes during this period were evaluated using 1H NMR spectroscopy combined with statistical analysis. Metabolite variations due to wine aging were minimal compared to those that resulted from a different wine type and wine geographical origin. Therefore, it was necessary to remove this source of variability to discriminate between fresh and refined samples. The storage at low and controlled temperature for 2 or 4 years permitted a slow but progressive evolution of all wines under investigation. 1H NMR spectroscopy, implemented with statistical data analysis, allowed identifying and differentiating wine samples from the two aging stages. In most wines, a decrease in organic acids (lactic acid, succinic acid and tartaric acid) and an increase in esters (ethyl acetate and ethyl lactate) was observed. Catechin and epicatechin decreased during aging in all wines while gallic acid increased in almost all red wines.
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Affiliation(s)
- Claudio Cassino
- Dipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, Alessandria, Italy.
| | - Christos Tsolakis
- Dipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, Alessandria, Italy; CREA Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca Viticultura ed Enologia (CREA-VE), Asti, Italy
| | - Federica Bonello
- CREA Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria, Centro di Ricerca Viticultura ed Enologia (CREA-VE), Asti, Italy
| | - Valentina Gianotti
- Dipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, Alessandria, Italy
| | - Domenico Osella
- Dipartimento di Scienze e Innovazione Tecnologica, Università degli Studi del Piemonte Orientale, Alessandria, Italy
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22
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Moreira N, Lopes P, Ferreira H, Cabral M, Guedes de Pinho P. Sensory attributes and volatile composition of a dry white wine under different packing configurations. Journal of Food Science and Technology 2017; 55:424-430. [PMID: 29358836 DOI: 10.1007/s13197-017-2910-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/21/2017] [Accepted: 09/28/2017] [Indexed: 11/28/2022]
Abstract
The aim of this work was to study the effect of different configurations of packaging on the volatile composition and sensory properties of a white wine. Certain oenological parameters were also evaluated. Bag-in-box (BIB) and glass bottles sealed with two different cork stoppers, natural and Neutrocork (technical), were used in the experiments. Analysis were carried out before packaging and after 3, 6 and 12 months of storage. Results showed that wines packaged in BIB presented higher levels of brown color than wines in bottles sealed with corks. In all packaging configurations, the content of free SO2 decreased with storage time; however, BIB wines showed a lower content of free SO2 than bottle wines during 12 months. Moreover, wines under BIB presented a significant lower amount of 2-phenylethanol, 2-phenylethyl acetate, isoamyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, linalool and β-damascenone than bottled wines.
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Affiliation(s)
- N Moreira
- 1UCIBIO@REQUIMTE/Laboratório de Toxicologia, Departamento de Ciências Biológicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal.,2CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal
| | - P Lopes
- Amorim & Irmãos, S. A., Rua dos Corticeiros 850, 4536-904 Santa Maria de Lamas, Vila da Feira, Portugal
| | - H Ferreira
- Adega de Borba, Largo Gago Coutinho e Sacadura Cabral, 7150 Borba, Portugal
| | - M Cabral
- Amorim & Irmãos, S. A., Rua dos Corticeiros 850, 4536-904 Santa Maria de Lamas, Vila da Feira, Portugal
| | - P Guedes de Pinho
- 1UCIBIO@REQUIMTE/Laboratório de Toxicologia, Departamento de Ciências Biológicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
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23
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Rogel-Castillo C, Luo K, Huang G, Mitchell AE. Effect of Drying Moisture Exposed Almonds on the Development of the Quality Defect Concealed Damage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8948-8956. [PMID: 28936871 DOI: 10.1021/acs.jafc.7b03680] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Concealed damage (CD), is a term used by the nut industry to describe a brown discoloration of kernel nutmeat that becomes visible after moderate heat treatments (e.g., roasting). CD can result in consumer rejection and product loss. Postharvest exposure of almonds to moisture (e.g., rain) is a key factor in the development of CD as it promotes hydrolysis of proteins, carbohydrates, and lipids. The effect of drying moisture-exposed almonds between 45 to 95 °C, prior to roasting was evaluated as a method for controlling CD in roasted almonds. Additionally, moisture-exposed almonds dried at 55 and 75 °C were stored under accelerated shelf life conditions (45 °C/80% RH) and evaluated for headspace volatiles. Results indicate that drying temperatures below 65 °C decreases brown discoloration of nutmeat up to 40% while drying temperatures above 75 °C produce significant increases in brown discoloration and volatiles related to lipid oxidation, and nonsignificant increases in Amadori compounds. Results also demonstrate that raw almonds exposed to moisture and dried at 55 °C prior to roasting, reduce the visual sign of CD and maintain headspace volatiles profiles similar to almonds without moisture damage during accelerated storage.
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Affiliation(s)
- Cristian Rogel-Castillo
- Department of Food Science and Technology, University of California Davis , One Shields Avenue, Davis, California 95616, United States
| | - Kathleen Luo
- Department of Food Science and Technology, University of California Davis , One Shields Avenue, Davis, California 95616, United States
| | - Guangwei Huang
- Almond Board of California , 1150 Ninth Street, Suite 1500, Modesto, California 95354, United States
| | - Alyson E Mitchell
- Department of Food Science and Technology, University of California Davis , One Shields Avenue, Davis, California 95616, United States
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24
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Influence of packaging and aging on the red wine volatile composition and sensory attributes. Food Packag Shelf Life 2016. [DOI: 10.1016/j.fpsl.2016.02.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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25
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26
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Arapitsas P, Corte AD, Gika H, Narduzzi L, Mattivi F, Theodoridis G. Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC-MS based metabolomics. Food Chem 2015; 197 Pt B:1331-40. [PMID: 26675875 DOI: 10.1016/j.foodchem.2015.09.084] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2015] [Revised: 09/16/2015] [Accepted: 09/22/2015] [Indexed: 10/23/2022]
Abstract
The main aim of this work was to develop an untargeted normal phase LC-MS method, starting from a targeted method already validated for the analysis of 135 polar metabolites. Since the LC instrument and column were the same, most of the chromatographic conditions remained identical, while the adaptations focused on maintaining the ionic strength of the eluents constant. The sample preparation was simplified and the effectiveness of LC-MS for long batches was evaluated, in order to record the maximum number of metabolites with good chromatographic resolution and the best MS stability and accuracy. The method was applied to study the influence of storage conditions on wine composition. Slightly sub-optimum storage conditions had a major impact on the polar metabolite fingerprint of the red wines analysed and the markers revealed included phenolics, vitamins and metabolites indentified in wine for the first time (4-amino-heptanedioic acid and its ethyl ester).
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Affiliation(s)
- Panagiotis Arapitsas
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy.
| | - Anna Della Corte
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy
| | - Helen Gika
- Department of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Luca Narduzzi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy
| | - Fulvio Mattivi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy
| | - Georgios Theodoridis
- Department of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
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27
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Rogel-Castillo C, Zuskov D, Chan BL, Lee J, Huang G, Mitchell AE. Effect of Temperature and Moisture on the Development of Concealed Damage in Raw Almonds (Prunus dulcis). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8234-8240. [PMID: 26320359 DOI: 10.1021/acs.jafc.5b03121] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Concealed damage (CD) is a brown discoloration of nutmeat that appears only after kernels are treated with moderate heat (e.g., roasting). Identifying factors that promote CD in almonds is of significant interest to the nut industry. Herein, the effect of temperature (35 and 45 °C) and moisture (<5, 8, and 11%) on the composition of volatiles in raw almonds (Prunus dulcis var. Nonpareil) was studied using HS-SPME-GC/MS. A CIE LCh colorimetric method was developed to identify raw almonds with CD. A significant increase in CD was demonstrated in almonds exposed to moisture (8% kernel moisture content) at 45 °C as compared to 35 °C. Elevated levels of volatiles related to lipid peroxidation and amino acid degradation were observed in almonds with CD. These results suggest that postharvest moisture exposure resulting in an internal kernel moisture ≥ 8% is a key factor in the development of CD in raw almonds and that CD is accelerated by temperature.
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Affiliation(s)
- Cristian Rogel-Castillo
- Department of Food Science and Technology, University of California Davis , One Shields Avenue, Davis, California 95616, United States
| | - David Zuskov
- Department of Food Science and Technology, University of California Davis , One Shields Avenue, Davis, California 95616, United States
| | - Bronte Lee Chan
- Department of Food Science and Technology, University of California Davis , One Shields Avenue, Davis, California 95616, United States
| | - Jihyun Lee
- Department of Food Science and Technology, University of California Davis , One Shields Avenue, Davis, California 95616, United States
| | - Guangwei Huang
- Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354, United States
| | - Alyson E Mitchell
- Department of Food Science and Technology, University of California Davis , One Shields Avenue, Davis, California 95616, United States
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28
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Aromatic evolution of wine packed in virgin and recycled PET bottles. Food Chem 2015; 176:376-87. [DOI: 10.1016/j.foodchem.2014.12.074] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2013] [Revised: 07/07/2014] [Accepted: 12/12/2014] [Indexed: 11/18/2022]
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29
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Hopfer H, Nelson J, Ebeler SE, Heymann H. Correlating wine quality indicators to chemical and sensory measurements. Molecules 2015; 20:8453-83. [PMID: 25985352 PMCID: PMC6272325 DOI: 10.3390/molecules20058453] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2015] [Revised: 04/30/2015] [Accepted: 05/04/2015] [Indexed: 11/16/2022] Open
Abstract
Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies-points awarded during a wine competition, wine expert scores, retail price, vintage, and wine region-were correlated to sensory attributes, volatile compounds, and elemental composition. Wine quality is a multi-faceted construct, incorporating many different layers. Depending on the quality proxy studied, significant correlations between quality and attributes, volatiles and elements were found, some of them previously reported in the literature.
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Affiliation(s)
- Helene Hopfer
- Department of Viticulture & Enology, University of California-Davis, One Shields Ave., Davis, CA 95616, USA.
- Food Safety & Measurement Facility, University of California-Davis, One Shields Ave., Davis, CA 95616, USA.
| | - Jenny Nelson
- Department of Viticulture & Enology, University of California-Davis, One Shields Ave., Davis, CA 95616, USA.
- Food Safety & Measurement Facility, University of California-Davis, One Shields Ave., Davis, CA 95616, USA.
- Agilent Technologies, Inc., 5301 Stevens Creek Blvd., Santa Clara, CA, 95051, USA.
| | - Susan E Ebeler
- Department of Viticulture & Enology, University of California-Davis, One Shields Ave., Davis, CA 95616, USA.
- Food Safety & Measurement Facility, University of California-Davis, One Shields Ave., Davis, CA 95616, USA.
| | - Hildegarde Heymann
- Department of Viticulture & Enology, University of California-Davis, One Shields Ave., Davis, CA 95616, USA.
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30
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Dombre C, Guillard V, Chalier P. Protection of methionol against oxidation by oxygen scavenger: An experimental and modelling approach in wine model solution. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2015.01.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Mattivi F, Arapitsas P, Perenzoni D, Guella G. Influence of Storage Conditions on the Composition of Red Wines. ACS SYMPOSIUM SERIES 2015. [DOI: 10.1021/bk-2015-1203.ch003] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Fulvio Mattivi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, San Michele all’Adige, Italy
- Department of Physics, University of Trento, Via Sommarive 14, Povo, Italy
| | - Panagiotis Arapitsas
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, San Michele all’Adige, Italy
- Department of Physics, University of Trento, Via Sommarive 14, Povo, Italy
| | - Daniele Perenzoni
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, San Michele all’Adige, Italy
- Department of Physics, University of Trento, Via Sommarive 14, Povo, Italy
| | - Graziano Guella
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, San Michele all’Adige, Italy
- Department of Physics, University of Trento, Via Sommarive 14, Povo, Italy
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32
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Zhang J, Zhao J, Xu Y, Liang J, Chang P, Yan F, Li M, Liang Y, Zou Z. Genome-Wide Association Mapping for Tomato Volatiles Positively Contributing to Tomato Flavor. FRONTIERS IN PLANT SCIENCE 2015; 6:1042. [PMID: 26640472 PMCID: PMC4661238 DOI: 10.3389/fpls.2015.01042] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Accepted: 11/09/2015] [Indexed: 05/21/2023]
Abstract
Tomato volatiles, mainly derived from essential nutrients and health-promoting precursors, affect tomato flavor. Taste volatiles present a major challenge for flavor improvement and quality breeding. In this study, we performed genome-wide association studies (GWAS) to investigate potential chromosome regions associated with the tomato flavor volatiles. We observed significant variation (1200x) among the selected 28 most important volatiles in tomato based on their concentration and odor threshold importance across our sampled accessions. Using 174 tomato accessions, GWAS identified 125 significant associations (P < 0.005) among 182 SSR markers and 28 volatiles (27 volatiles with at least one significant association). Several significant associations were co-localized in previously identified quantitative trait loci (QTL). This result provides new potential candidate loci affecting the metabolism of several volatiles.
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Affiliation(s)
- Jing Zhang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F UniversityYangling, China
- Key Laboratory of Protected Horticultural Engineering in Northwest, Ministry of AgricultureYangling, China
| | - Jiantao Zhao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F UniversityYangling, China
- Key Laboratory of Protected Horticultural Engineering in Northwest, Ministry of AgricultureYangling, China
| | - Yao Xu
- College of Forestry, Northwest A&F UniversityYangling, China
| | - Jing Liang
- Shaanxi Jinpeng Seed Industry Co. Ltd.Yangling, China
| | - Peipei Chang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F UniversityYangling, China
| | - Fei Yan
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F UniversityYangling, China
- Key Laboratory of Protected Horticultural Engineering in Northwest, Ministry of AgricultureYangling, China
| | - Mingjun Li
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F UniversityYangling, China
| | - Yan Liang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F UniversityYangling, China
- *Correspondence: Yan Liang
| | - Zhirong Zou
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Horticulture, Northwest A&F UniversityYangling, China
- Key Laboratory of Protected Horticultural Engineering in Northwest, Ministry of AgricultureYangling, China
- Zhirong Zou
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33
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Sensory changes during bottle storage of Spanish red wines under different initial oxygen doses. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.08.053] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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34
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Blackman JW, Hopfer H, Saliba AJ, Schmidtke LM, Barril C, Scollary GR. Sensory characterization of Hunter Valley Semillon aged in bottle. FLAVOUR FRAG J 2014. [DOI: 10.1002/ffj.3211] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- John W. Blackman
- National Wine and Grape Industry Centre; Charles Sturt University, School of Agricultural and Wine Sciences; Wagga Wagga NSW 2678 Australia
| | - Helene Hopfer
- Department of Viticulture and Enology; University of California; Davis CA 95616 USA
| | - Anthony J. Saliba
- National Wine and Grape Industry Centre; Charles Sturt University, School of Agricultural and Wine Sciences; Wagga Wagga NSW 2678 Australia
| | - Leigh M. Schmidtke
- National Wine and Grape Industry Centre; Charles Sturt University, School of Agricultural and Wine Sciences; Wagga Wagga NSW 2678 Australia
| | - Celia Barril
- National Wine and Grape Industry Centre; Charles Sturt University, School of Agricultural and Wine Sciences; Wagga Wagga NSW 2678 Australia
| | - Geoffrey R. Scollary
- National Wine and Grape Industry Centre; Charles Sturt University, School of Agricultural and Wine Sciences; Wagga Wagga NSW 2678 Australia
- School of Chemistry; The University of Melbourne; Parkville VIC 3010 Australia
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35
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Friedman M. Antibacterial, antiviral, and antifungal properties of wines and winery byproducts in relation to their flavonoid content. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6025-6042. [PMID: 24945318 DOI: 10.1021/jf501266s] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Grapes produce organic compounds that may be involved in the defense of the plants against invading phytopathogens. These metabolites include numerous phenolic compounds that are also active against human pathogens. Grapes are used to produce a variety of wines, grape juices, and raisins. Grape pomace, seeds, and skins, the remains of the grapes that are a byproduct of winemaking, also contain numerous bioactive compounds that differ from those found in grapes and wines. This overview surveys and interprets our present knowledge of the activities of wines and winery byproducts and some of their bioactive components against foodborne (Bacillus cereus, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Yersinia enterocolitica, Vibrio cholerae, Vibrio vulnificus), medical (Helicobacter pylori, Klebsiella pneumoniae), and oral pathogenic bacteria, viruses (adeno, cytomegalo, hepatitis, noro, rota), fungi (Candida albicans, Botrytis cinerea), parasites (Eimeria tenella, Trichomonas vaginalis), and microbial toxins (ochratoxin A, Shiga toxin) in culture, in vivo, and in/on food (beef, chicken, frankfurters, hot dogs, lettuce, oysters, peppers, pork, sausages, soup, spinach) in relation to composition and sensory properties. Also covered are antimicrobial wine marinades, antioxidative and immunostimulating aspects, and adverse effects associated with wine consumption. The collated information and suggested research needs might facilitate and guide further studies needed to optimize the use of wines and byproducts to help improve microbial food safety and prevent or treat animal and human infections.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, United States
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36
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Schmidtke LM, Blackman JW, Clark AC, Grant-Preece P. Wine metabolomics: objective measures of sensory properties of semillon from GC-MS profiles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:11957-11967. [PMID: 24215513 DOI: 10.1021/jf403504p] [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
The contribution of volatile aroma compounds to the overall composition and sensory perception of wine is well recognized. The classical targeted measurement of volatile compounds in wine using GC-MS is laborious and only a limited number of compounds can be quantified at any time. Application of an automated multivariate curve resolution technique to nontargeted GC-MS analysis of wine makes it possible to detect several hundred compounds within a single analytical run. Hunter Valley Semillon (HVS) is recognized as a world class wine with a range of styles. Subtle characters reliant upon the development of bottle maturation characteristics are a feature of highly esteemed HVS. In this investigation a metabolomic approach to wine analysis, using multivariate curve resolution techniques applied to GC-MS profiles coupled with full descriptive sensory analysis, was used to determine the objective composition of various styles of HVS. Over 250 GC-MS peaks were extracted from the wine profiles. Sensory scores were analyzed using PARAFAC prior to development of predictive models of sensory features from the extracted GC-MS peak table using PLS regression. Good predictive models of the sensorial attributes honey, toast, orange marmalade, and sweetness, the defining traits for HVS, could be determined from the extracted peak tables. Compound identification for these rated attributes indicated the importance of a range of ethyl esters, aliphatic alcohols and acids, ketones, aldehydes, furanic derivatives, and norisoprenoids in the development of HVS and styles. The development of automated metabolomic data analysis of GC-MS profiles of wines will assist in the development of wine styles for specific consumer segments and enhance understanding of production processes on the ultimate sensory profiles of the product.
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Affiliation(s)
- Leigh M Schmidtke
- National Wine and Grape Industry Centre, School of Agricultural and Wine Science, Charles Sturt University , Wagga Wagga, New South Wales, 2678, Australia
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37
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Revi M, Badeka A, Kontakos S, Kontominas MG. Effect of packaging material on enological parameters and volatile compounds of dry white wine. Food Chem 2013; 152:331-9. [PMID: 24444945 DOI: 10.1016/j.foodchem.2013.11.136] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2013] [Revised: 11/06/2013] [Accepted: 11/23/2013] [Indexed: 10/26/2022]
Abstract
The enological parameters and volatile compounds of white wine packaged in dark coloured glass and two commercial bag-in-box (BIB) pouches (low density polyethylene - LDPE and ethylene vinyl acetate - EVA lined) were determined for a period of 6 months at 20 °C. Parameters monitored included: titratable acidity, volatile acidity, pH, total SO2, free SO2, colour, volatile compounds and sensory attributes. The BIB packaging materials affected the titratable acidity, total and free SO2 and colour of wine. A substantial portion of the wine aroma compounds was adsorbed by the plastic materials or lost to the environment through leakage of the valve fitment. Between the two plastics, the LDPE lined pouch showed a considerably higher aroma sorption as compared to EVA. Wine packaged in glass retained the largest portion of its aroma compounds. Sensory evaluation showed that white wine packaged in both plastics was of acceptable quality for 3 months vs. at least 6 months for that in glass bottles.
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Affiliation(s)
- M Revi
- Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
| | - A Badeka
- Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
| | - S Kontakos
- Democretus University of Thrace, Department of Social Administration and Political Science, Komotini 69100, Greece
| | - M G Kontominas
- Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece; Department of Chemistry, American University in Cairo, New Cairo 11835, Egypt.
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38
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Xiao L, Lee J, Zhang G, Ebeler SE, Wickramasinghe N, Seiber J, Mitchell AE. HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis). Food Chem 2013; 151:31-9. [PMID: 24423498 DOI: 10.1016/j.foodchem.2013.11.052] [Citation(s) in RCA: 101] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2013] [Revised: 09/17/2013] [Accepted: 11/11/2013] [Indexed: 10/26/2022]
Abstract
A robust HS-SPME and GC/MS method was developed for analyzing the composition of volatiles in raw and dry-roasted almonds. Almonds were analyzed directly as ground almonds extracted at room temperature. In total, 58 volatiles were identified in raw and roasted almonds. Straight chain aldehydes and alcohols demonstrated significant but minimal increases, while the levels of branch-chain aldehydes, alcohols, heterocyclic and sulfur containing compounds increased significantly (500-fold) in response to roasting (p<0.05). Benzaldehyde decreased from 2934.6±272.5 ng/g (raw almonds) to 315.8±70.0 ng/g (averaged across the roasting treatments evaluated i.e. 28, 33 and 38 min at 138 °C) after roasting. Pyrazines were detected in only the roasted almonds, with the exception of 2,5-dimethylpyrazine, which was also found in raw almonds. The concentration of most alcohols increased in the roasted samples with the exception of 2-methyl-1-propanol, 3-methyl-1-butanol and 2-phenylethyl alcohol, which decreased 68%, 80%, and 86%, respectively.
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Affiliation(s)
- Lu Xiao
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Jihyun Lee
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Gong Zhang
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Susan E Ebeler
- Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Niramani Wickramasinghe
- Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - James Seiber
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Alyson E Mitchell
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
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39
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Hopfer H, Buffon PA, Ebeler SE, Heymann H. The combined effects of storage temperature and packaging on the sensory, chemical, and physical properties of a Cabernet Sauvignon wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3320-3334. [PMID: 23458342 DOI: 10.1021/jf3051736] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
A Californian Cabernet Sauvignon was stored for 6 months at three different constant temperatures to study the combined effects of storage temperature and packaging configuration. Glass bottles with natural cork, synthetic cork, and screw cap closure, as well as two Bag-in-Box treatments, were used in the experiment. A trained sensory panel was able to detect significant changes in aroma, flavor, taste, mouthfeel, and color attributes among the samples, differences that were found also with various chemical and physical measurements (volatile profile, polyphenol pattern, enological parameters, color space). Additionally, two commonly used polyphenol assays were compared to each other in terms of their ability to detect the changes in the polyphenol profile. Generally, sample changes were more pronounced due to the different storage temperatures, with 30 sensory attributes differing significantly among the three different storage temperatures, while only 17 sensory attributes showed a significant packaging effect. With increasing storage temperature the packaging effect became more pronounced, resulting in the largest changes in the Bag-in-Box samples stored at the highest temperature of 40 °C. At the highest storage temperature, all wines showed oxidized characters, independent of the wine packaging configurations, but to a varying degree. Generally, wines that received highest oxygen amounts and storage temperatures were much lighter, less red, and more brown-yellow at the end of the 6-month storage period, compared to their counterparts stored at 10 °C. These changes in color and polyphenols, respectively, were also detected with the two spectrophotometric assays. With increasing storage temperature both assays measured reduced concentrations in total phenols and total anthocyanins, while total tannins, degree of ionized anthocyanins, and color density increased. Various volatile compounds differed significantly among the samples, with largest relative concentration changes in acetates, organic acids, and alcohols, in good agreement with previous literature reports, with some being well correlated to specific sensory attributes too; for example, various acetates correlated to cherry and fruit aromas and flavors. The study shows that storage at elevated temperatures could be a valuable tool for wine packaging screening and testing new and improved wine packaging types under the worst conditions, which are unfortunately not unrealistic.
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Affiliation(s)
- Helene Hopfer
- Department of Viticulture & Enology, University of California, Davis, Davis, California 95616, United States.
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