scholarly journals Multiresponse and multiobjective latent variable optimization of modern analytical instrumentation for the quantification of chemically related families of compounds: Case study—Solid‐phase microextraction (SPME) applied to the quantification of analytes with impact on wine aroma

2018 ◽  
Vol 33 (3) ◽  
pp. e3103 ◽  
Author(s):  
Marco S. Reis ◽  
Ana C. Pereira ◽  
João M. Leça ◽  
Pedro M. Rodrigues ◽  
José C. Marques
Keyword(s):  
Latent Variable ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Wine Aroma ◽  
Analytical Instrumentation ◽  
Modern Analytical

Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

2011 ◽  
Vol 91 (13) ◽  
pp. 2484-2494 ◽  
Author(s):  
Juan José Rodríguez-Bencomo ◽  
Carolina Muñoz-González ◽  
Inmaculada Andújar-Ortiz ◽  
Pedro Jose Martín-Álvarez ◽  
Maria Victoria Moreno-Arribas ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Aroma Compounds ◽  
Wine Aroma ◽  
Headspace Solid Phase Microextraction ◽  
Chromatography Analysis ◽  
Gas Chromatography Analysis ◽  
Wine Matrix

scholarly journals Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 802 ◽  
Author(s):  
Anthony Sereni ◽  
Quynh Phan ◽  
James Osborne ◽  
Elizabeth Tomasino
Keyword(s):  
Solid Phase Microextraction ◽  
Alcoholic Fermentation ◽  
Solid Phase ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Wine Production ◽  
Treatment Type ◽  
Sensory Qualities

Malolactic fermentation (MLF) is an important process in wine production due to the resulting reduction in acidity. MLF is typically induced by the addition of Oenococcus oeni after the completion of alcoholic fermentation (AF), but can occur concurrent with AF by co-inoculation of O. oeni with Saccharomyces cerevisiae. This study investigated the effect of MLF inoculation timing and temperature (15 °C and 21 °C) and the presence of the non-Saccharomyces yeast Torulaspora delbrueckii on Chardonnay wine aroma and mouthfeel. Aroma composition was measured using headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GCMS). Mouthfeel attributes of the wines produced were assessed by a winemaker panel, using Napping® and Ultra-flash profiling. Significant differences in aroma composition and mouthfeel perception were found based on MLF timing and inoculation conditions, as well as between temperatures. Temperature had a greater impact on the aroma composition for sequential inoculations, while there were little differences based on the temperature of concurrent fermentations. Treatment type and temperature also affected the chemical composition of finished wines. Mouthfeel was impacted, although not as strongly as aroma composition. These findings demonstrate the usefulness of various MLF practices to influence the sensory qualities of a Chardonnay wine.

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