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Garbay J, Cameleyre M, Riquier L, Barbe JC, Lytra G. Development of a New Method for the Quantitative Analysis of Aroma Compounds Potentially Related to the Fruity Aroma of Red Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13066-13078. [PMID: 37625117 DOI: 10.1021/acs.jafc.3c03267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/27/2023]
Abstract
To determine the concentrations of aroma compounds involved in the fruity aroma of red wines, an analytical method was developed and optimized using liquid-liquid extraction and gas chromatography coupled to mass spectrometry (GC/MS). The aim was to reduce sample preparation and analysis time, with a single sample preparation and a single injection being needed to quantify 43 compounds. 19 esters, 13 monoterpenes, 5 C13-norisoprenoids, and 6 C6-aldehyde and alcohol compounds were quantified in 14 red wines made from different grape varieties grown in the Mediterranean basin. Samples were selected based on typical varietal aroma by a panel of experts, who produced 7 olfactory descriptors linked to desirable or non-desirable wine aromas. The instrumental analysis showed variations in concentrations of the quantified compounds among the wines. The wines described using positive fruity descriptors had higher mean total concentrations of esters, C6-alcohols, monoterpenes, and C13-norisoprenoids. Some non-ester compounds were positively correlated with the fruity descriptors. Sensory profile results obtained by a panel of 16 trained judges revealed that the addition of non-ester compounds (including 2 cyclic esters) to a red wine initially described as having cooked fruit aromas had a positive contribution to some fresh fruity notes. This study opens up new avenues for research on the potential involvement of non-ester compounds in the fruity expression of red wines.
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Affiliation(s)
- Justine Garbay
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, University of Bordeaux, F-33140 Villenave d'Ornon, France
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Margaux Cameleyre
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, University of Bordeaux, F-33140 Villenave d'Ornon, France
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Laurent Riquier
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, University of Bordeaux, F-33140 Villenave d'Ornon, France
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Jean-Christophe Barbe
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, University of Bordeaux, F-33140 Villenave d'Ornon, France
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Georgia Lytra
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, University of Bordeaux, F-33140 Villenave d'Ornon, France
- Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, Bordeaux Sciences Agro, F-33170 Gradignan, France
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de Macêdo Morais S, de Sousa Galvão M, Olegario LS, de Carvalho LM, Pereira GE, de Andrade Lima LL, da Silva FLH, Madruga MS. Identification of Chemical Markers of Commercial Tropical Red Wine Candidates for the São Francisco Valley Geographical Indication. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02225-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146294] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.
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Olfactometric and sensory evaluation of red wines subjected to ultrasound or microwaves during their maceration or ageing stages. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111228] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Comprehensive Study of Variety Oenological Potential Using Statistic Tools for the Efficient Use of Non-Renewable Resources. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11094003] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The evaluation of the variety suitability regarding each appellation’s specificities should be a strategy for maximizing the varieties’ oenological potential while contributing to the sustainable production of quality wines, keeping their typicity and rationalizing winemaking costs. Thus, the combination of several grape physicochemical attributes, modulated by climate and vineyard characteristics, providing knowledge for each grape variety’s oenological potential, is a relevant and reliable support for winemakers’ decisions. To prove this hypothesis, six mature grape varieties from three harvests, each one from three vineyard parcels with different topographical conditions from Bairrada Appellation (Portugal), were studied using analysis of variance–simultaneous components analysis (ASCA). The effects of harvest year and parcel on grape berry weight, pH, titratable acidity, total sugars, total phenolics, antiradical activity, and volatile composition in free and glycosidically-linked forms were analyzed. The compositional plasticity of autochthonous varieties (white Arinto and Bical and red Baga, Castelão, and Touriga Nacional) was observed. Sauvignon Blanc grape composition was significantly modulated by harvest. This study represents an important contribution for the maintenance of varieties’ biodiversity while contributing to establishing their peculiarities. Autochthonous varieties, if accurately exploited, can provide higher characteristic diversity than worldwide used varieties, an aspect to be more objectively taken into consideration by winemakers.
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Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines. Molecules 2020; 25:molecules25020272. [PMID: 31936556 PMCID: PMC7024348 DOI: 10.3390/molecules25020272] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 12/24/2019] [Accepted: 01/06/2020] [Indexed: 01/15/2023] Open
Abstract
Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction techniques and gas chromatographic analysis. Then, a bipartite network-based approach consisting of two different nodes was built, one with 19 aroma descriptors, and the other with the corresponding volatile compound(s). To construct the aroma networks, the odor active values were calculated for each determined compound and combined with the bipartite network. Finally, the aroma network of each wine was compared with sensory descriptive analysis. The analysis of the specific aroma network of each wine revealed that Sauvignon Blanc and Arinto white wines present higher fruity (esters) and sweet notes (esters and C13 norisoprenoids) than Bical wine. Sauvignon Blanc also exhibits higher toasted aromas (thiols) while Arinto and Bical wines exhibit higher flowery (C13 norisoprenoids) and herbaceous notes (thiols), respectively. For red wines, sweet fruit aromas are the most abundant, especially for Touriga Nacional. Castelão and Touriga Nacional wines also present toasted aromas (thiols). Baga and Castelão wines also exhibit fusel/alcohol notes (alcohols). The proposed approach establishes a chemical aroma fingerprint (aroma ID) for each type of wine, which may be further used to estimate wine aroma characteristics by projection of the volatile composition on the aroma network.
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Barreto de Oliveira J, Lemos Faria D, Fernandes Duarte D, Egipto R, Laureano O, de Castro R, Pereira GE, Ricardo-da-Silva JM. Effect of the harvest season on phenolic composition and oenological parameters of grapes and wines cv. ‘Touriga Nacional’ (Vitis vinifera L.) produced under tropical semi-arid climate, in the state of Pernambuco, Brazil. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2018. [DOI: 10.1051/ctv/20183302145] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
The northeastern region of São Francisco Valley is the third largest wine producer in Brazil, differentiated by the production of at least two harvests per year, generally in the first and second semesters, respectively. The productive cycle of the vine in the first semester is higher than in the second semester, mainly due to differences in temperature, with maximum and average temperatures of approximately 30 ºC and 26 ºC, respectively. Second semester is characterized by higher temperatures (summer season) and that promote a rapid maturation of the grapes. The objective of this work was to evaluate the phenolic composition, other oenological parameters and the sensorial profile of grapes and wines of cv. 'Touriga Nacional' (Vitis vinifera L.), characterizing grapes and wines from four harvest seasons, two of them referring to the first half of the year and two referring to the second half of the year, using a broad analytical approach. The experimental design consisted of three randomized blocks, with sixty plants marked in different lines and positions (twenty plants in each block at the beginning, middle and end of the vineyard). The results showed that there was a harvesting effect for some of the grape chemical compounds (monomeric anthocyanins, organic acids, condensed tannins and monomeric flavanols, for example) as well as in wines (calcium, monomeric anthocyanins, condensed tannins and monomeric flavanols). Regarding the sensorial profile of the wines, it was possible to observe that higher scores were attributed to floral aroma in wines from the first harvest (first half of the year). Fruity, spice and empyreumatic aromas were higher in wines from second harvest season (second half of the year). For other attributes, there was a tendency for higher variations between the period of study (2014 – 2017) than between the harvest seasons.
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The terroir of Port wine: Two hundred and sixty years of history. Food Chem 2018; 257:388-398. [PMID: 29622227 DOI: 10.1016/j.foodchem.2018.03.014] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2017] [Revised: 03/01/2018] [Accepted: 03/05/2018] [Indexed: 01/04/2023]
Abstract
Port wine is an internationally acclaimed fortified wine produced in Douro Demarcated Region (DDR) in Portugal, and recognized with protected designation of origin. This review represents a compilation of the known chromatic and aromatic descriptors of Port wine. A comprehensive review of literature is performed regarding the influence of geography, climate, soil, grapevine cultivars, and vitivinicultural practices on the unique Port wine attributes. This manuscript provides an extensive insight regarding the different aspects that influence the quality and uniqueness of Port wine, especially its main sensory attributes: colour, aroma, and flavour. Its main goal is to assess the importance of the DDR as a unique and defined terroir that ensures quality and confers authenticity.
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Wang L, Hu G, Lei L, Lin L, Wang D, Wu J. Identification and Aroma Impact of Volatile Terpenes in Moutai Liquor. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1064442] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Li Wang
- Technique Center of Kweichow Moutai Co. Ltd., Renhuai, Guizhou, China
| | - Guangyuan Hu
- Technique Center of Kweichow Moutai Co. Ltd., Renhuai, Guizhou, China
| | - Liangbo Lei
- Technique Center of Kweichow Moutai Co. Ltd., Renhuai, Guizhou, China
| | - Lin Lin
- Technique Center of Kweichow Moutai Co. Ltd., Renhuai, Guizhou, China
| | - Diqiang Wang
- Technique Center of Kweichow Moutai Co. Ltd., Renhuai, Guizhou, China
| | - Jianxia Wu
- Technique Center of Kweichow Moutai Co. Ltd., Renhuai, Guizhou, China
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Teixeira A, Caldeira I, Duarte F. Molecular and oenological characterization of Touriga Nacional non-Saccharomyces
yeasts. J Appl Microbiol 2015; 118:658-71. [DOI: 10.1111/jam.12727] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2014] [Revised: 12/04/2014] [Accepted: 12/08/2014] [Indexed: 11/28/2022]
Affiliation(s)
- A. Teixeira
- Laboratório de Enologia, U.I.S. Tecnologia e Segurança Alimentar; Instituto Nacional de Investigação Agrária e Veterinária, I.P., Quinta da Almoínha; Dois Portos Portugal
| | - I. Caldeira
- Laboratório de Enologia, U.I.S. Tecnologia e Segurança Alimentar; Instituto Nacional de Investigação Agrária e Veterinária, I.P., Quinta da Almoínha; Dois Portos Portugal
- ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas; Universidade de Évora; Évora Portugal
| | - F.L. Duarte
- Laboratório de Enologia, U.I.S. Tecnologia e Segurança Alimentar; Instituto Nacional de Investigação Agrária e Veterinária, I.P., Quinta da Almoínha; Dois Portos Portugal
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Agudelo-Romero P, Erban A, Sousa L, Pais MS, Kopka J, Fortes AM. Search for transcriptional and metabolic markers of grape pre-ripening and ripening and insights into specific aroma development in three Portuguese cultivars. PLoS One 2013; 8:e60422. [PMID: 23565246 PMCID: PMC3614522 DOI: 10.1371/journal.pone.0060422] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2013] [Accepted: 02/25/2013] [Indexed: 11/18/2022] Open
Abstract
Background Grapes (Vitis species) are economically the most important fruit crop worldwide. However, the complexity of molecular and biochemical events that lead to ripening of berries as well as how aroma is developed are not fully understood. Methodology/Principal Findings In an attempt to identify the common mechanisms associated with the onset of ripening independently of the cultivar, grapes of Portuguese elite cultivars, Trincadeira, Aragonês, and Touriga Nacional, were studied. The mRNA expression profiles corresponding to veraison (EL35) and mature berries (EL36) were compared. Across the three varieties, 9,8% (2255) probesets corresponding to 1915 unigenes were robustly differentially expressed at EL 36 compared to EL 35. Eleven functional categories were represented in this differential gene set. Information on gene expression related to primary and secondary metabolism was verified by RT-qPCR analysis of selected candidate genes at four developmental stages (EL32, EL35, EL36 and EL 38). Gene expression data were integrated with metabolic profiling data from GC-EI-TOF/MS and headspace GC-EI-MS platforms. Conclusions/Significance Putative molecular and metabolic markers of grape pre-ripening and ripening related to primary and secondary metabolism were established and revealed a substantial developmental reprogramming of cellular metabolism. Altogether the results provide valuable new information on the main metabolic events leading to grape ripening. Furthermore, we provide first hints about how the development of a cultivar specific aroma is controlled at transcriptional level.
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Affiliation(s)
- Patricia Agudelo-Romero
- Universidade de Lisboa, Faculdade de Ciências de Lisboa, Center for Biodiversity, Functional & Integrative Genomics, Campo Grande, Lisboa, Portugal
| | - Alexander Erban
- Max-Planck-Institut für Molekulare Pflanzenphysiologie, Potsdam, Golm, Germany
| | - Lisete Sousa
- Department of Statistics and Operational Research, Centro de Estatística e Aplicações da UL, Faculdade de Ciências de Lisboa, Lisbon, Portugal
| | - Maria Salomé Pais
- Universidade de Lisboa, Faculdade de Ciências de Lisboa, Center for Biodiversity, Functional & Integrative Genomics, Campo Grande, Lisboa, Portugal
| | - Joachim Kopka
- Max-Planck-Institut für Molekulare Pflanzenphysiologie, Potsdam, Golm, Germany
| | - Ana Margarida Fortes
- Universidade de Lisboa, Faculdade de Ciências de Lisboa, Center for Biodiversity, Functional & Integrative Genomics, Campo Grande, Lisboa, Portugal
- * E-mail:
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Mademtzoglou D, Pavlidou T, Bazioti MG, Koutsonikou C, Lioulia E, Akmoutsou P, Drosopoulou E, Vokou D, Mavragani-Tsipidou P. Assessment of the genotoxic potential of essential oil constituents by theDrosophilawing spot test. FLAVOUR FRAG J 2013. [DOI: 10.1002/ffj.3157] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Despoina Mademtzoglou
- Department of Genetics, Development and Molecular Biology, School of Biology, Faculty of Science; Aristotle University of Thessaloniki (AUTH); GR-54124; Thessaloniki; Greece
| | - Theodora Pavlidou
- Department of Genetics, Development and Molecular Biology, School of Biology, Faculty of Science; Aristotle University of Thessaloniki (AUTH); GR-54124; Thessaloniki; Greece
| | - Maria-Georgia Bazioti
- Department of Genetics, Development and Molecular Biology, School of Biology, Faculty of Science; Aristotle University of Thessaloniki (AUTH); GR-54124; Thessaloniki; Greece
| | - Chrysoula Koutsonikou
- Department of Genetics, Development and Molecular Biology, School of Biology, Faculty of Science; Aristotle University of Thessaloniki (AUTH); GR-54124; Thessaloniki; Greece
| | - Elisavet Lioulia
- Department of Genetics, Development and Molecular Biology, School of Biology, Faculty of Science; Aristotle University of Thessaloniki (AUTH); GR-54124; Thessaloniki; Greece
| | - Paraskevi Akmoutsou
- Department of Genetics, Development and Molecular Biology, School of Biology, Faculty of Science; Aristotle University of Thessaloniki (AUTH); GR-54124; Thessaloniki; Greece
| | - Elena Drosopoulou
- Department of Genetics, Development and Molecular Biology, School of Biology, Faculty of Science; Aristotle University of Thessaloniki (AUTH); GR-54124; Thessaloniki; Greece
| | - Despoina Vokou
- Department of Ecology, School of Biology, Faculty of Science; Aristotle University of Thessaloniki (AUTH); GR-54124; Thessaloniki; Greece
| | - Penelope Mavragani-Tsipidou
- Department of Genetics, Development and Molecular Biology, School of Biology, Faculty of Science; Aristotle University of Thessaloniki (AUTH); GR-54124; Thessaloniki; Greece
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Abstract
Port wine is a fortified wine with its origin in the Douro Demarcated Region but also includes Oporto city and the Entreposto of Gaia. Soil, climate, and viticultural conditions are important parameters used to classify and select the best vineyards to produce port wine. Taking into account the winemaking process, two major groups of wines can be distinguished: The wood ports and the bottle-aged ports. These distinct conditions and processes ensure that there is not an unique port wine but, several ports, whose colors range from white to deep purple and that present a wide variety of flavors: vintage, late-bottled vintage, crusted, indication of age, colheita, reserve, white, tawny, ruby, and rosé.
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San-Juan F, Ferreira V, Cacho J, Escudero A. Quality and aromatic sensory descriptors (mainly fresh and dry fruit character) of Spanish red wines can be predicted from their aroma-active chemical composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:7916-24. [PMID: 21627324 DOI: 10.1021/jf1048657] [Citation(s) in RCA: 98] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
A satisfactory model explaining quality could be built in a set of 25 high quality Spanish red wines, by aroma-active chemical composition. The quality of the wines was positively correlated with the wine content in fruity esters, acids, enolones, and wood derived compounds, and negatively with phenylacetaldehyde, acetic acid, methional, and 4-ethylphenol. Wine fruitiness was demonstrated to be positively related not only to the wine content on fruity esters and enolones, but to wine volatile fatty acids. Fruitiness is strongly suppressed by 4-ethylphenol, acetic acid, phenylacetaldehyde, and methional, this involved in the perception of dry-fruit notes. Sensory effects were more intense in the presence of β-damascenone and β-ionone. A satisfactory model explaining animal notes could be built. Finally, the vegetal character of this set of wines could be related to the combined effect of dimethylsulfide (DMS), 1-hexanol, and methanethiol.
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Affiliation(s)
- Felipe San-Juan
- Department of Analytical Chemistry, University of Zaragoza , Zaragoza, Spain
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