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Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Chacón-Vozmediano JL, Martínez-Gascueña J, García-Romero E, Hermosín-Gutiérrez I, Gómez-Alonso S. Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén. Foods 2020; 9:foods9091282. [PMID: 32932602 PMCID: PMC7556037 DOI: 10.3390/foods9091282] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 09/09/2020] [Accepted: 09/10/2020] [Indexed: 12/12/2022] Open
Abstract
The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry’s growth, in order to appeal to a broad cross section of consumers. Due to this, white wines made from the novel grape genotypes Albillo Dorado and Montonera del Casar (Vitis vinifera L.) were studied and compared to the well-known Airén at two consecutive years. Wines were evaluated by physicochemical, spectrophotometric, high-performance liquid chromatography–diode array detection–mass spectrometry, gas chromatography–mass spectrometry and sensory analyses. The chromatic characteristics of the new wines were defined by more color purity than Airén, with greenish highlights. In general, the phenolic profile of the Albillo Dorado wines showed a higher flavonol and hydroxycinnamic acid derivative content. Several volatile compounds were determined, and their odor activity values were calculated to determine their impact on wine aroma. A fruity series dominated the wine aromatic composition, but spicier and greener notes characterized the aroma profile of Airén wines. Albillo Dorado and Montonera del Casar were sensory evaluated as wines with a less fresh taste compared to Airén. Unique chemical and sensory profiles were determined for wines made from these novel grape genotypes, providing alternative monovarietal wines to encourage the wine market growth and extend the offer to consumers.
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Affiliation(s)
- José Pérez-Navarro
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain;
| | - Pedro Miguel Izquierdo-Cañas
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain; (P.M.I.-C.); (A.M.-M.); (J.L.C.-V.); (J.M.-G.); (E.G.-R.)
- Parque Científico y Tecnológico de Castilla-La Mancha, Paseo de la Innovación 1, 02006 Albacete, Spain
| | - Adela Mena-Morales
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain; (P.M.I.-C.); (A.M.-M.); (J.L.C.-V.); (J.M.-G.); (E.G.-R.)
| | - Juan Luis Chacón-Vozmediano
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain; (P.M.I.-C.); (A.M.-M.); (J.L.C.-V.); (J.M.-G.); (E.G.-R.)
| | - Jesús Martínez-Gascueña
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain; (P.M.I.-C.); (A.M.-M.); (J.L.C.-V.); (J.M.-G.); (E.G.-R.)
| | - Esteban García-Romero
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain; (P.M.I.-C.); (A.M.-M.); (J.L.C.-V.); (J.M.-G.); (E.G.-R.)
| | - Isidro Hermosín-Gutiérrez
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain;
| | - Sergio Gómez-Alonso
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain;
- Correspondence:
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Ottone C, Romero O, Aburto C, Illanes A, Wilson L. Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes. Compr Rev Food Sci Food Saf 2020; 19:595-621. [PMID: 33325181 DOI: 10.1111/1541-4337.12538] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 12/02/2019] [Accepted: 12/17/2019] [Indexed: 12/18/2022]
Abstract
Enzymes are powerful catalysts already being used in a large number of industrial processes. Impressive advantages in enzyme catalysts improvement have occurred in recent years aiming to improve their performance under harsh operation conditions far away from those of their cellular habitat. Production levels of the winemaking industry have experienced a remarkable increase, and technological innovations have been introduced for increasing the efficiency at different process steps or for improving wine quality, which is a key issue in this industry. Enzymes, such as pectinases and proteases, have been traditionally used, and others, such as glycosidases, have been more recently introduced in the modern wine industry, and many dedicated studies refer to the improvement of enzyme performance under winemaking conditions. Within this framework, a thorough review on the role of enzymes in winemaking is presented, with special emphasis on the use of immobilized enzymes as a significant strategy for catalyst improvement within an industry in which enzymes play important roles that are to be reinforced paralleling innovation.
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Affiliation(s)
- Carminna Ottone
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Oscar Romero
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Carla Aburto
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Andrés Illanes
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Lorena Wilson
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
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Sedláčková E, Valášek P, Mlček J, Adámková A, Adámek M, Pummerová M. The importance of higher alcohols and esters for sensory evaluation of rheinriesling and chardonnay wine varieties. POTRAVINARSTVO 2018. [DOI: 10.5219/969] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
For a consumer, one of the first characters for evaluation of wine is its scent. A pleasant aroma of wine associated with the subsequent taste experience can be remembered by the consumer for a long time and appreciated appropriately. For this reason, the aromatic properties of wine are very important to both consumers and producers. The question, however, is to assess the evaluation of wine sensory evaluation based on a rapidly developing chemical analysis without the use of a panel of evaluators. This study has dealt with the problem of the correlation of sensory evaluation of wine with the total content of higher alcohols and esters in wine prepared from the same wine varieties (Rheinriesling and Chardonnay) on the same vineyard under the same climatic conditions and processed using the same production technology in the years 2008 - 2012. The total content of higher alcohols and esters was determined by gas chromatography with a mass spectrometer (GC/MS). The correlation between the sensory evaluation and the total content of higher alcohols has not been established. However, the direct effect of the total content of the esters on the level of the sensory analysis of the two varieties studied was demonstrated. This can be an important economic indicator for a manufacturer who can estimate the sensory quality of the wine only on the basis of chemical analysis and thus estimate the success of the wine on the consumer market.
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Zúñiga MC, Pérez-Roa RE, Olea-Azar C, Laurie VF, Agosin E. Contribution of metals, sulfur-dioxide and phenolic compounds to the antioxidant capacity of Carménère wines. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2014.04.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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