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Welke JE, Hernandes KC, Lago LO, Silveira RD, Marques ATB, Zini CA. Flavoromic analysis of wines using gas chromatography, mass spectrometry and sensory techniques. J Chromatogr A 2024; 1734:465264. [PMID: 39181094 DOI: 10.1016/j.chroma.2024.465264] [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: 03/27/2024] [Revised: 08/11/2024] [Accepted: 08/13/2024] [Indexed: 08/27/2024]
Abstract
Various sensory perceptions drive the quality and typicality of wines, with the volatile profile playing a fundamental role in the characteristics of odor, aroma and consequently flavor, which combines the smell (odor and aroma), taste, and trigeminal sensations. Efforts have been made in both the field of instrumental and sensory analysis to understand the relationship of volatile compounds with sensory attributes in omics approaches. Gas chromatography (monodimensional and two-dimensional (heartcutting and comprehensive)) associated with mass spectrometry (GC/MS, GC-GC/MS and GCxGC/MS) and chemometric tools have contributed to foodomics analyses, specifically those linked to metabolomics/volatilomics. These tools, along with the elucidation of sensory properties (sensomics), lead to advanced results in the field of flavoromics. They also help to define the best practices in both vineyard management and winemaking that enable the production of high-quality wines. The objective of this review is to report the challenges of determining the volatile profile of wines, pointing out the ways that can be followed in successful identification and quantification of volatile compounds. The state of the art of sensory evaluation methods is also addressed, providing information that helps in choosing the most appropriate sensory method to be conducted with chromatographic analysis to achieve more in-depth results in the field of flavoromics.
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Affiliation(s)
- Juliane Elisa Welke
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil.
| | - Karolina Cardoso Hernandes
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | - Laura Oliveira Lago
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | - Rafaela Diogo Silveira
- Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
| | | | - Claudia Alcaraz Zini
- Instituto de Química, Universidade Federal do Rio Grande do Sul, Avenida Bento Gonçalves, Porto Alegre, Rio Grande do Sul, Brazil
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Scutarașu EC, Niță RG, Vlase L, Zamfir CI, Cioroiu BI, Colibaba LC, Muntean D, Luchian CE, Vlase AM, Cotea V. Maximizing Wine Antioxidants: Yeast's Contribution to Melatonin Formation. Antioxidants (Basel) 2024; 13:916. [PMID: 39199162 PMCID: PMC11351232 DOI: 10.3390/antiox13080916] [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: 06/19/2024] [Revised: 07/15/2024] [Accepted: 07/26/2024] [Indexed: 09/01/2024] Open
Abstract
Melatonin is commonly found in various fruits, juices, and some fermented beverages. Its concentration in wine is influenced by soil properties, climatic factors, and yeast activity. Even if it is found in fermented beverages in relatively low proportions, melatonin still holds significant nutritional value, giving anti-aging properties, anti-inflammatory actions, and antidepressant effects. In this context, this article focuses on evaluating the impact of different Saccharomyces and non-Saccharomyces yeast species on the formation of melatonin and its contribution to wines' total antioxidant capacity. Considering that the antioxidant activity of wine is usually related to the content of phenolic compounds, ten such compounds were analyzed. The evaluation of bioactive compounds was performed using high-performance liquid chromatography (HPLC) coupled with mass spectrometry. The total antioxidant capacity of wine samples was evaluated by the ABTS+ method. The administration of bâtonnage products increased the efficiency of non-Saccharomyces yeasts. The mixtures of Saccharomyces and non-Saccharomyces yeasts generated higher values for melatonin. The results confirm a significant impact from the grape variety and the specific yeast strains on the melatonin concentration. Also, a strong dependence between antioxidant activity and melatonin levels was observed. Given the limited existing studies on the presence of melatonin in wines, new perspectives are needed for future exploration and understanding.
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Affiliation(s)
- Elena Cristina Scutarașu
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania; (E.C.S.); (R.G.N.); (L.C.C.); (V.C.)
| | - Răzvan George Niță
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania; (E.C.S.); (R.G.N.); (L.C.C.); (V.C.)
| | - Laurian Vlase
- Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, V. Babeș Street, 400000 Cluj Napoca, Romania; (L.V.); (D.M.)
| | - Cătălin Ioan Zamfir
- Research Center of Oenology, Romanian Academy, Iași Branch, 9th M. Sadoveanu Alley, 700505 Iași, Romania; (C.I.Z.); (B.I.C.)
| | - Bogdan Ionel Cioroiu
- Research Center of Oenology, Romanian Academy, Iași Branch, 9th M. Sadoveanu Alley, 700505 Iași, Romania; (C.I.Z.); (B.I.C.)
| | - Lucia Cintia Colibaba
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania; (E.C.S.); (R.G.N.); (L.C.C.); (V.C.)
| | - Dana Muntean
- Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, V. Babeș Street, 400000 Cluj Napoca, Romania; (L.V.); (D.M.)
| | - Camelia Elena Luchian
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania; (E.C.S.); (R.G.N.); (L.C.C.); (V.C.)
| | - Ana Maria Vlase
- Faculty of Pharmacy, “Iuliu Hațieganu” University of Medicine and Pharmacy, V. Babeș Street, 400000 Cluj Napoca, Romania; (L.V.); (D.M.)
| | - Valeriu Cotea
- Faculty of Horticulture, “Ion Ionescu de la Brad” Iași University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Iași, Romania; (E.C.S.); (R.G.N.); (L.C.C.); (V.C.)
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Guerrero-Chanivet M, Ortega-Gavilán F, Bagur-González MG, Valcárcel-Muñoz MJ, García-Moreno MV, Guillén-Sánchez DA. Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies. Curr Res Food Sci 2023; 6:100486. [PMID: 36969564 PMCID: PMC10036892 DOI: 10.1016/j.crfs.2023.100486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/17/2023] Open
Abstract
Brandies are spirits produced from wine spirit and wine distillates. The original wines selected to be distilled to produce the wine spirits as well as the distillation method used determine, to a large extent, the organoleptic characteristics of the final products. The young wine spirits evolve during their aging in oak casks, this being another key stage that affects the chemical and sensorial characteristics of the final brandy. In this work, seven different brandies have been studied. They were obtained from wine produced with and without the addition of sulfur dioxide, during their fermentation, using different distillation methods (single, double or serial distillation using pot stills and continuous column distillation) and aged for 14 or 28 months in three different types of oak wood (Quercus alba, Quercus robur and Quercus petraea) previously toasted to two different grades (medium or light). The use of unsupervised pattern recognition methods (HCA and FA) determined that the addition of sulfur dioxide during the fermentation of the base wine has a major influence on the aromatic and phenolic profile of the aged distillates. On the other hand, by means of supervised pattern recognition methods such as LDA and ANNs, the most significant variables that would allow to discriminate between the classes of brandies identified in the study were evaluated. Thus, the results obtained should cast some light on the most significant variables to be taken into account regarding Brandy production processes if a better control over these production processes is to be achieved, so that more exclusive and better quality products are obtained.
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Tufariello M, Palombi L, Rizzuti A, Musio B, Capozzi V, Gallo V, Mastrorilli P, Grieco F. Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Phenolic compounds classification and their distribution in winemaking by-products. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04163-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy. Foods 2022; 11:foods11213540. [DOI: 10.3390/foods11213540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/22/2022] [Accepted: 11/03/2022] [Indexed: 11/10/2022] Open
Abstract
Brandy is a unique alcoholic beverage obtained from wine distillates. Numerous studies have been published on its physicochemical traits and the effect of certain elaboration variables on them, but not many studies have been carried out from a sensory point of view or that have followed standardized methods applicable to this discipline. This study intends to determine the effect that certain production variables have on the sensory characteristics of brandy. These variables are the following: The use of sulphur dioxide during the fermentation of the base wine, the subsequent distillation system, the alcohol content during aging, the botanical origin of the aging casks, and their toasting degree. For this purpose, the guidelines provided by the ISO standards for sensory analysis have been followed, and chromatic parameters have also been determined. Heavy extractions from Quercus petraea casks resulted in brandies with widely varying colors, although these were hard to distinguish using the olfactory and gustatory properties associated with the factors under study. Conversely, those brandies aged in Quercus alba casks presented very consistent greenish shades that are not traditionally associated with aged brandy. This lower extraction could explain why the aromatic traits that are found in the fresh spirit are better preserved when this type of oak is used. The spirit obtained through the distillation of SO2-free wines aged in Quercus robur presented average sensory characteristics: Good color, smooth in the mouth, and medium-intensity oak notes. The distillates that were aged at 55% ABV were later perceived as more aromatically intense with a greater oak note on the palate. On the other hand, the brandies obtained from wines without SO2 added were perceived as less alcoholic, sweeter, and more balanced, with a softer oak note.
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Shifts in the phenolic composition and aromatic profiles of Cabernet Sauvignon (Vitis vinifera L.) wines are driven by different irrigation amounts in a hot climate. Food Chem 2022; 371:131163. [PMID: 34583184 DOI: 10.1016/j.foodchem.2021.131163] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 08/31/2021] [Accepted: 09/14/2021] [Indexed: 11/22/2022]
Abstract
Wine final color, taste and aroma are closely related to the accumulation of secondary metabolites that may be affected by deficit irrigation applied in viticulture. A two-year study was conducted to assess the different fractions of crop evapotranspiration (ETc) irrigation replacement on wine composition, addressing the analysis of flavonoids and volatiles under context of global warming. Irrigating with 100% ETc (full grapevine demand) enhanced wine hue, antioxidant capacity, and some aromas; however, it came with a diminution of flavonoids and a less stable flavonoid profile. Replacing 25 and 50% ETc in wine grape improved wine color intensity, concentration of flavonoids, and shifted the aromatic profiles. These treatments increased some terpenes and esters which may enhance the desirable aromas for Cabernet Sauvignon, and decreased C6 alcohols related to unpleasant ones. Therefore, despite the warming trends in Mediterranean climates, 100% ETc irrigation would be not advisable to improve or maintain wine quality, and 50% ETc was sufficient.
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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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Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, colour intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104472] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Bordiga M, Mattivi F. Special Issue on Flavour Volatiles of Wine. Foods 2021; 11:foods11010069. [PMID: 35010195 PMCID: PMC8750588 DOI: 10.3390/foods11010069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Accepted: 11/29/2021] [Indexed: 11/16/2022] Open
Affiliation(s)
- Matteo Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy
- Correspondence: ; Tel.: +39-032-137-5873
| | - Fulvio Mattivi
- Department of Cellular, Computational and Integrative Biology (CIBIO), University of Trento, Via Sommarive 9, Povo, 38123 Trento, Italy;
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all’Adige, Italy
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11
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Csutoras C, Bakos-Barczi N, Burkus B. Medium chain fatty acids and fatty acid esters as potential markers of alcoholic fermentation of white wines. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2021.00129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Aroma components of wines play an important role in the sensory quality of wines. In our paper we investigate the effect of commercially available yeast nutrients under different fermentation parameters. Caproic acid, caprylic acid, capric acid, and different fatty acid esters were used as markers of the alcoholic fermentation process. The optimal temperature for the fermentation of different white wines was at 15–16 °C, in the case of examined wines lower concentrations of fatty acids and fatty acid esters were found at this temperature. At 25–26 °C fermentation temperature very high concentrations of fatty acids and fatty acid esters were detected. Applying different nitrogen-containing wine additives we managed to achieve better aroma profiles for white wines even using musts of lower quality.
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Affiliation(s)
- Cs. Csutoras
- Department of Chemistry and Physics, Eszterhazy Karoly Catholic University, Eszterházy tér. 1, H-3300 Eger, Hungary
| | - N. Bakos-Barczi
- Eger Crown Winehouse Ltd., Bartók Béla út. 162, H-1224 Budapest, Hungary
| | - B. Burkus
- Eger Crown Winehouse Ltd., Bartók Béla út. 162, H-1224 Budapest, Hungary
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Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Martínez-Gascueña J, Chacón-Vozmediano JL, García-Romero E, Hermosín-Gutiérrez I, Gómez-Alonso S. Genotypic variation in phenolic composition of novel white grape genotypes (Vitis vinifera L.). J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103987] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11156735] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
The influence of the technological processes of grape processing on the content of hydroxycinnamic acids and volatile phenolic substances in wine was studied. The method of targeted oxygenation was applied in grape processing technology of the Welschriesling and Chardonnay grape varieties. The content of volatile phenolic substances was determined by gas chromatography, the content of hydroxycinnamic acids by liquid chromatography, and the basic analytical parameters of the wine by FTIR spectrometry. The method of targeted must oxygenation had a statistically significant effect on the content of hydroxycinnamic acids and volatile phenolics in the wine. In all three monitored years (2015–2017), the content of 4-vinylphenol and 4-vinylguajacol in the wine significantly decreased. A significant dependence between the content of hydroxycinnamic acids and volatile phenolics was found. The experiment showed that a 1% increase in the content of hydroxycinnamic acids in the Chardonnay variety could result in an average increase in the content of monitored volatile phenolics by 3.6% (3 years’ data). Naturally reducing the content of hydroxycinnamic acids, with the application of technological processes, eliminated the oxidative processes during wine maturation. Sensory undesirable volatile phenolic substances were consequently formed in lower quantities, and there was no negative impact on the favourable sensory properties of wine. It was not necessary to use the polyvinylpolypyrrolidone adsorbents.
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Fast and Reliable Multiresidue Analysis of Aromas in Wine by Means of Gas Chromatography Coupled with Triple Quadrupole Mass Spectrometry. ANALYTICA 2021. [DOI: 10.3390/analytica2020005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The paper would like to show a direct injection into GC-MS/QqQ for the determination of secondary aromas in white wine samples fermented in two different ways. The procedure has been compared with more traditional methods used in this field, i.e., headspace analysis and liquid–liquid extraction. The application of such direct injection, for the first time in the literature, allows us to analyze Volatile Organic Compounds (VOCs) in the range 0.1–100 µg mL−1, with Limits of Detection (LODs) and Limits of Quantification (LOQs) between 0.01–0.05 µg mL−1 and 0.03–0.09 µg mL−1, respectively, intraday and interday below 5.6% and 8.5%, respectively, and recoveries above 92% at two different fortification levels. The procedure has been applied to real wine samples: it evidences how the fermentation in wood (cherry) barrel yields higher VOC levels than ones in wine fermented in steel tank, causing production of different secondary aromas and different relative flavors.
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Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies. BEVERAGES 2021. [DOI: 10.3390/beverages7010010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for the production of monovarietal white wines with singular and differentiated characteristics. In this paper, Maturana Blanca wines made with different technologies were analyzed by sensory analysis and aromatic profile by gas chromatography-mass detector. Maturana Blanca wines were characterized by low pH, high acidity, and yellowish tonalities. The compounds that most influenced the aroma of Maturana Blanca wines were those related to fruity (acetates and ethyl esters), floral aromas (2-phenylethanol), and spicy notes (γ-decalactone). These wines were mainly characterized by volatile compounds of fruity aromas of banana and apple. The use of pre-fermentative maceration increased the concentration of ethyl esters and acetates and produced wines with higher odor activity values, indicating a greater aromatic intensity. The aromatic profile of Maturana Blanca wines fermented in oak barrels showed a greater complexity as they were also characterized by the presence of important amounts of furfural, whiskey lactone, and eugenol. The sensory analysis confirmed the results obtained in the aromatic analysis, and described the wines as fresh and balanced in mouth, with notes of acidity and medium to high persistence. These results will contribute to a better knowledge of this white variety.
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