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Pichler A, Ivić I, Mesić J, Drenjančević M, Kujundžić T, Marković T, Kopjar M. Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods. Foods 2023; 13:45. [PMID: 38201074 PMCID: PMC10778381 DOI: 10.3390/foods13010045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 12/13/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma from the 2020 and 2021 vintages during 12-month storage (with sampling every 3 months) in a stainless-steel tank (SST), Excellence oak barrels with medium (EMT), medium plus (EMT+) and medium long (EMLT) toasting and a Premium oak barrel with medium toasting (PMT). The results showed that even slight differences in the time and temperature of medium toasting influenced the extraction of aroma compounds from wood to wine. The changes in individual aroma compounds depended on the vessel type, toasting level, initial wine composition and storage time. An increase in the total concentration of compounds with smoky, spicy and woody notes occurred in both wine vintages stored in wooden barrels, especially during longer storage. In samples from SST, floral, fruity and herbal aromas were more pronounced, according to the gas chromatography and sensory evaluators. Sensory evaluators rated the samples according to the 100-point test, and after 12 months of storage, 2020 and 2021 vintage Merlot stored in PMT obtained the highest points.
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Affiliation(s)
- Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia; (A.P.); (M.K.)
| | - Ivana Ivić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia; (A.P.); (M.K.)
| | - Josip Mesić
- Faculty of Tourism and Rural Development, Josip Juraj Strossmayer University of Osijek, Vukovarska 17, 34000 Požega, Croatia;
| | - Mato Drenjančević
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University, V. Preloga 1, 31000 Osijek, Croatia; (M.D.); (T.K.)
| | - Toni Kujundžić
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University, V. Preloga 1, 31000 Osijek, Croatia; (M.D.); (T.K.)
| | - Tanja Marković
- Teaching Institute of Public Health for the Osijek-Baranja County, Franje Krežme 1, 31000 Osijek, Croatia;
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, Croatia; (A.P.); (M.K.)
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Ivić I, Kopjar M, Obhođaš J, Vinković A, Babić J, Mesić J, Pichler A. Influence of the Processing Parameters on the Aroma Profile and Chemical Composition of Conventional and Ecological Cabernet Sauvignon Red Wines during Concentration by Reverse Osmosis. MEMBRANES 2022; 12:1008. [PMID: 36295766 PMCID: PMC9609608 DOI: 10.3390/membranes12101008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/10/2022] [Accepted: 10/12/2022] [Indexed: 06/16/2023]
Abstract
Wine aroma represents one of the most important quality parameters and it is influenced by various factors, such as climate conditions, viticulture and vinification techniques, storage conditions, etc. Wines produced from conventionally and ecologically grown grapes of the same variety have different chemical compositions and aroma profiles. The composition of wine can also be influenced by the additional treatment of wine, such as the concentration of wine by reverse osmosis (RO). The aim of this study was to investigate the influence of four different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and two temperature regimes (with and without cooling) on the aroma profile and chemical composition of conventional and ecological Cabernet Sauvignon red wine during concentration by reverse osmosis. The results showed that different processing parameters influenced the permeate flux, the retentate temperature and the compounds retention. Higher working pressures (4.5 and 5.5 MPa) and the regime, with cooling, resulted in a higher retention of the total aroma compounds than the opposite processing parameters. The retention of individual compounds depended also on their chemical properties and their interactions with the membrane surface. The reverse osmosis membranes proved to be permeable for ethanol, acetic acid or undesirable 4-ethylphenol and 4-ethylguaiacol that made them applicable for their correction or removal.
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Affiliation(s)
- Ivana Ivić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
| | - Jasmina Obhođaš
- Ruđer Bošković Institute, Bijenička 54, 10000 Zagreb, Croatia
| | | | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
| | - Josip Mesić
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
| | - Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia
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Ivić I, Kopjar M, Obhođaš J, Vinković A, Pichler D, Mesić J, Pichler A. Concentration with Nanofiltration of Red Wine Cabernet Sauvignon Produced from Conventionally and Ecologically Grown Grapes: Effect on Volatile Compounds and Chemical Composition. MEMBRANES 2021; 11:membranes11050320. [PMID: 33925755 PMCID: PMC8145285 DOI: 10.3390/membranes11050320] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/16/2021] [Accepted: 04/25/2021] [Indexed: 11/16/2022]
Abstract
Ecological viticulture represent an upward trend in many countries. Unlike conventional viticulture, it avoids the use of chemical fertilizers and other additives, minimizing the impact of chemicals on the environment and human health. The aim of this study was to investigate the influence of nanofiltration (NF) process on volatiles and chemical composition of conventional and ecological Cabernet Sauvignon red wine. The NF process was conducted on laboratory Alfa Laval LabUnit M20 (De Danske Sukkerfabrikker, Nakskov, Denmark) equipped with six NF M20 membranes in a plate module, at two temperature regimes, with and without cooling and four pressures (2.5, 3.5, 4.5 and 5.5 MPa). Different processing parameters significantly influenced the permeate flux which increased when higher pressure was applied. In initial wines and obtained retentates, volatile compounds, chemical composition and elements concentration were determined. The results showed that the higher pressure and retentate cooling was more favourable for total volatiles retention than lower pressure and higher temperature. Individual compound retention depended on its chemical properties, applied processing parameters and wine composition. Nanofiltration process resulted in lower concentrations of ethanol, acetic acid (>50%), 4-ethylphenol and 4-ethylguaiacol (>90%). Different composition of initial feed (conventional and ecological wine) had an important impact on retention of elements.
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Affiliation(s)
- Ivana Ivić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.)
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.)
| | - Jasmina Obhođaš
- Ruđer Bošković Institute, Bijenička 54, 10000 Zagreb, Croatia; (J.O.); (A.V.)
| | - Andrija Vinković
- Ruđer Bošković Institute, Bijenička 54, 10000 Zagreb, Croatia; (J.O.); (A.V.)
| | | | - Josip Mesić
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia;
| | - Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.)
- Correspondence:
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Ivić I, Kopjar M, Jukić V, Bošnjak M, Maglica M, Mesić J, Pichler A. Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon. Molecules 2021; 26:molecules26040874. [PMID: 33562235 PMCID: PMC7915410 DOI: 10.3390/molecules26040874] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 01/27/2023] Open
Abstract
Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various chemical compounds. The aim of this study was to prepare red wine concentrates with enriched aroma compounds and chemical composition. For that purpose, Cabernet Sauvignon red wine variety was concentrated by reverse osmosis (RO) and nanofiltration (NF) processes under different operating conditions. Different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and temperature regimes (with and without cooling) were applied on Alfa Laval LabUnit M20 equipped with six composite polyamide RO98pHt M20 or NF M20 membranes. Higher pressure increased the retention of sugars, SO2, total and volatile acids and ethanol, but the temperature increment had opposite effect. Both membranes were permeable for water, ethanol, acetic acid, 4-ethylphenol and 4-ethylguaiacol and their concentration decreased after wine filtration. RO98pHt membranes retained higher concentrations of total aroma compounds than NF membranes, but both processes, reverse osmosis and nanofiltration, resulted in retentates with different aroma profiles comparing to the initial wine. The retention of individual compounds depended on several factors (chemical structure, stability, polarity, applied processing parameters, etc.).
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Affiliation(s)
- Ivana Ivić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.); (M.B.); (M.M.)
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.); (M.B.); (M.M.)
| | - Vladimir Jukić
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University, V. Preloga 1, 31000 Osijek, Croatia;
| | - Martina Bošnjak
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.); (M.B.); (M.M.)
| | - Matea Maglica
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.); (M.B.); (M.M.)
| | - Josip Mesić
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia;
| | - Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.I.); (M.K.); (M.B.); (M.M.)
- Correspondence:
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Zhang J, Kilmartin PA, Peng Y, Chen X, Quek SY. Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:279-291. [PMID: 31802659 DOI: 10.1021/acs.jafc.9b07165] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC-MS/O to identify the important aroma compounds. A total of 70 compounds were detected, with 67 in wines and 61 in juices. The esters was the most diversified class, while alcohols and acids were the most abundant, especially 3-methylbutanol, methylbutyric acid, and benzoic acid. The volatile profiles of cranberry wines are distinctive from their source juices. Most alcohols, esters, and acids are fermentation-derived, while terpenes, phenols, aldehydes and ketones are varietal. The Red vinification retained the most varietal volatiles from the must, while the White and Thermo vinifications produced more volatiles during fermentation. Thermovinification reduced the yield of benzoic acid and its derivatives after fermentation. Olfactory analysis identified 47 aroma-active compounds, among which 41 were considered as the major aroma contributors (ethyl benzoate had the highest modified detection frequency).
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Affiliation(s)
- Jingying Zhang
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
| | - Paul A Kilmartin
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
| | - Yaoyao Peng
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
| | - Xiao Chen
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
| | - Siew-Young Quek
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
- Riddet Institute , New Zealand Centre of Research Excellence in Food Research , Palmerston North 4474 , New Zealand
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Impact of drying process on chemical composition and key aroma components of Arabica coffee. Food Chem 2019; 291:49-58. [DOI: 10.1016/j.foodchem.2019.03.152] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 03/26/2019] [Accepted: 03/31/2019] [Indexed: 02/07/2023]
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Santamaría L, Reverón I, de Felipe FL, de Las Rivas B, Muñoz R. Ethylphenol Formation by Lactobacillus plantarum: Identification of the Enzyme Involved in the Reduction of Vinylphenols. Appl Environ Microbiol 2018; 84:e01064-18. [PMID: 29934329 PMCID: PMC6102998 DOI: 10.1128/aem.01064-18] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Accepted: 06/15/2018] [Indexed: 11/20/2022] Open
Abstract
Ethylphenols are strong odorants produced by microbial activity that are described as off flavors in several foods. Lactobacillus plantarum is a lactic acid bacterial species able to produce ethylphenols by the reduction of vinylphenols during the metabolism of hydroxycinnamic acids. However, the reductase involved has not been yet uncovered. In this study, the involvement in vinylphenol reduction of a gene encoding a putative reductase (lp_3125) was confirmed by the absence of reduction activity in the Δlp_3125 knockout mutant. The protein encoded by lp_3125, VprA, was recombinantly produced in Escherichia coli VprA was assayed against vinylphenols (4-vinylphenol, 4-vinylcatechol, and 4-vinylguaiacol), and all were reduced to their corresponding ethylphenols (4-ethylphenol, 4-ethylcatechol, and 4-ethylguaiacol). PCR and high-performance liquid chromatography (HPLC) detection methods revealed that the VprA reductase is not widely distributed among the lactic acid bacteria studied and that only the bacteria possessing the vprA gene were able to produce ethylphenol from vinylphenol. However, all the species belonging to the L. plantarum group were ethylphenol producers. The identification of the L. plantarum VprA protein involved in hydroxycinnamate degradation completes the route of degradation of these compounds in lactic acid bacteria.IMPORTANCE The presence of volatile phenols is considered a major organoleptic defect of several fermented alcoholic beverages. The biosynthesis of these compounds has been mainly associated with Brettanomyces/Dekkera yeasts. However, the potential importance of lactic acid bacteria in volatile phenol spoilage is emphasized by reports describing a faster ethylphenol production by these bacteria than by yeasts. The genetic identification of the bacterial vinylphenol reductase involved in volatile phenol production provides new insights into the role of lactic acid bacteria in the production of these off flavors. The development of a molecular method for the detection of ethylphenol-producing bacteria could be helpful to design strategies to reduce the bacterial production of vinylphenols in fermented foods.
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Affiliation(s)
- Laura Santamaría
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain
| | - Inés Reverón
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain
| | - Félix López de Felipe
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain
| | - Blanca de Las Rivas
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain
| | - Rosario Muñoz
- Laboratorio de Biotecnología Bacteriana, Instituto de Ciencia y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Madrid, Spain
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Brizuela NS, Bravo-Ferrada BM, Pozo-Bayón MÁ, Semorile L, Elizabeth Tymczyszyn E. Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains. Food Res Int 2017; 106:22-28. [PMID: 29579921 DOI: 10.1016/j.foodres.2017.12.032] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 11/22/2017] [Accepted: 12/12/2017] [Indexed: 11/25/2022]
Abstract
The ability of Patagonian L. plantarum and O. oeni strains to change the volatile profile of a sterile Pinot noir wine was studied through fermentation assays, at laboratory scale. Two strains of each LAB species were selected based on data regarding to their ability to survive in wine and to consume l-malic acid. Both O. oeni strains but only one L. plantarum (UNQLp 11) strain were able to remain viable, consuming l-malic acid through the fermentation assay with a concomitant increase of l-lactic acid. The volatile profile of Pinot noir wine, before and after LAB inoculation, was measured by using HS-SPME gas chromatography technique. This analysis showed that alcohols were the main volatile compounds after alcoholic fermentation and that after fermentation with the selected LAB strains, a decrease in the volatile alcohols concentration and an increase in the volatile esters concentration could be observed. The O. oeni UNQOe 73.2 strain produced the most notable change in the volatile profile, with the production of some important odorant esters at higher concentration, compared to O. oeni UNQOe 31b strain. Although, L. plantarum UNQLp 11 strain showed a better performance in the consumption of l-malic acid, this strain had a low capacity to modify the volatile compounds profile after incubation in red wine. The results found in the present work showed that different strains selected as potential malolactic starters could have different behavior when are incubated in real wine. Although L. plantarum UNQLp 11 strain showed a good consumption of l-malic acid, the O. oeni UNQOe 73.2 strain exhibited superior capacity to improve the flavor of wine due to its esterase activity that produce an increase of fruity and creamy odorants.
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Affiliation(s)
- Natalia S Brizuela
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina.
| | - Bárbara M Bravo-Ferrada
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - María Ángeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Campus de Cantoblanco, Madrid, Spain
| | - Liliana Semorile
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - E Elizabeth Tymczyszyn
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
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Fang Y, Umasankar Y, Ramasamy RP. Electrochemical detection of p-ethylguaiacol, a fungi infected fruit volatile using metal oxide nanoparticles. Analyst 2015; 139:3804-10. [PMID: 24895939 DOI: 10.1039/c4an00384e] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Nanoparticles of TiO(2) or SnO(2) on screen-printed carbon (SP) electrodes have been developed for evaluating their potential application in the electrochemical sensing of volatiles in fruits and plants. These metal oxide nanoparticle-modified electrodes possess high sensitivity and low detection limit for the detection of p-ethylguaiacol, a fingerprint compound present in the volatile signature of fruits and plants infected with a pathogenic fungus Phytophthora cactorum. The electroanalytical data obtained using cyclic voltammetry and differential pulse voltammetry showed that both SnO(2) and TiO(2) exhibited high sensitivity (174-188 μA cm(-2) mM(-1)) and low detection limits (35-62 nM) for p-ethylguaiacol detection. The amperometric detection was highly repeatable with RSD values ranging from 2.48 to 4.85%. The interference studies show that other common plant volatiles do not interfere in the amperometric detection signal of p-ethylguaiacol. The results demonstrate that metal oxides are a reasonable alternative to expensive electrode materials such as gold or platinum for amperometric sensor applications.
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Affiliation(s)
- Yi Fang
- Nano Electrochemistry Laboratory, College of Engineering, University of Georgia, Athens, GA 30602, USA.
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Arfelli G, Sartini E, Corzani C, Fabiani A. Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1480-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Buron N, Guichard H, Coton E, Ledauphin J, Barillier D. Evidence of 4-ethylcatechol as one of the main phenolic off-flavour markers in French ciders. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.09.046] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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