Determinations of volatile compounds in Bozcaada Cavusu grape variety cultivated at different locations of Bozcaada

Mehmet Ali GÜNDOĞDU; Murat ŞEKER; Alper DARDENİZ; Esra ŞAHİN; Ramazan EREN

doi:10.20289/zfdergi.877014

Changes in Volatile Compounds during Ripening in Grapes of Airén, Macabeo and Chardonnay White Varieties Grown in La Mancha Region (Spain)

Food Science and Technology International ◽

10.1177/1082013203009001006 ◽

2003 ◽

Vol 9 (1) ◽

pp. 33-41 ◽

Cited By ~ 66

Author(s):

E. García ◽

J. L. Chacón ◽

J. Martínez ◽

P. M. Izquierdo

Keyword(s):

Volatile Compounds ◽

Benzyl Alcohol ◽

Volatile Compound ◽

The Other ◽

Optimum Level ◽

Grape Variety ◽

La Mancha ◽

Low Concentrations

Changes in volatile compounds in musts and skins of grapes of Airén, Macabeo and Chardonnay white varieties were determined during ripening. The musts of the Airén variety contained higher concentrations of c-3-hexenol; musts of the Macabeo variety were the richest in t-3-hexenol and 2,4-hexadienal, while the Chardonnay musts stood out for having higher concentrations of benzaldehyde, phenylacetaldehyde and benzyl alcohol. The skins of the three varieties were both qualitatively and quantitatively richer in volatiles than were the musts. The skins of the Airén grapes had the highest levels of nerol. Airén grapes were the only variety in which citronellol was present in the skins. Low concentrations of eugenol were detected in the skins of the Chardonnay grape variety but were not present in the other two varieties. Changes in the concentration of the volatile compounds during ripening were not uniform; this made difficult the determination of the optimum level of ripening for each variety on the basis of the volatile compound content. Nevertheless, results indicated that C6 compounds and terpene concentrations reached a maximum at 6-8 ° Baumé in the Airén grapes and at around 11 ° Baumé in the Chardonnay and Macabeo grapes.

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Effect of grape variety (Vitis vinifera L.) and grape pomace fermentation conditions on some volatile compounds of the produced grape pomace distillate

OENO One ◽

10.20870/oeno-one.2004.38.4.912 ◽

2004 ◽

Vol 38 (4) ◽

pp. 225 ◽

Cited By ~ 1

Author(s):

Maria Gerogiannaki-Christopoulou ◽

Nikolaos V. Kyriakidis ◽

Panagiotis E. Athanasopoulos

Keyword(s):

Citric Acid ◽

Vitis Vinifera ◽

Volatile Compounds ◽

Internal Standard ◽

Grape Pomace ◽

Grape Variety ◽

Ionization Detector ◽

Flame Ionization ◽

Grape Varieties

<p style="text-align: justify;">Agrape pomace distillate was produced from 4 Greek white grape varieties (<em>Vitis vinifera</em> L.). Pomace was fermented with and without addition of citric acid, acting as an antibacterial agent, during fermentation. Fermented grape pomace was distilled in a traditional copper distillation apparatus.. Five major volatile compounds, including methanol, were measured. Pentanol-3 was used as an internal standard. Flame ionization detector (FID) coupled to capillary gas chromatography was used for determination of five volatile distillate components. The addition of citric acid resulted in the reduction of methanol content by about 15%. All the other components studied did not affect in any appreciable degree.</p>

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Off-Vine Grape Drying Effect on Volatile Compounds and Aromatic Series in Must from Pedro Ximénez Grape Variety

Journal of Agricultural and Food Chemistry ◽

10.1021/jf0354949 ◽

2004 ◽

Vol 52 (12) ◽

pp. 3905-3910 ◽

Cited By ~ 101

Author(s):

Miguel Franco ◽

Rafael Andrés Peinado ◽

Manuel Medina ◽

Juan Moreno

Keyword(s):

Volatile Compounds ◽

Grape Variety ◽

Aromatic Series ◽

Pedro Ximénez

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Volatile Compounds Formation in Alcoholic Fermentation from Grapes Collected at 2 Maturation Stages: Influence of Nitrogen Compounds and Grape Variety

Journal of Food Science ◽

10.1111/j.1750-3841.2011.02441.x ◽

2011 ◽

Vol 77 (1) ◽

pp. C71-C79 ◽

Cited By ~ 21

Author(s):

Ana M. Martínez-Gil ◽

Teresa Garde-Cerdán ◽

Cándida Lorenzo ◽

José Félix Lara ◽

Francisco Pardo ◽

...

Keyword(s):

Volatile Compounds ◽

Alcoholic Fermentation ◽

Nitrogen Compounds ◽

Grape Variety ◽

Maturation Stages

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Influence of Different Commercial Yeasts on Volatile Profile of Sparkling Wines

10.20944/preprints202101.0111.v1 ◽

2021 ◽

Author(s):

Valeriu V. Cotea ◽

Camelia Elena Luchian ◽

Mihai Cristian Focea ◽

Cintia Colibaba ◽

Elena Cristina Scutarașu ◽

...

Keyword(s):

Volatile Compounds ◽

Volatile Fraction ◽

Sparkling Wine ◽

Grape Variety ◽

Chemical Parameters ◽

Consumption Behavior ◽

Physical Chemical ◽

Organoleptic Characteristics ◽

A Minor ◽

Aging Stage

Sparkling wine producing and consumption are in constant increase in the last decade and show no sign of slowing. Prior consumption, origin, grape variety, occasion, price and sensorial perception are factors that typically influence wine consumers’ purchasing and consumption behavior. The presence of volatile compounds in sparkling wines, with direct impact on their organoleptic characteristics, is influenced by several factors, such as the base-wine characteristics, grapes cultivar conditions, the used yeasts, the aging stage or wine-making practices. For this study, five sparkling wines variants from Muscat Ottonel grape variety were obtained. For the experimental samples, the grapes were processed by applying secondary fermentation in bottles. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5 % vol.). This study aimed to analyze the influence of different commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, IOC 18-2007™) on the volatile composition of experimental sparkling wines. The obtained sparkling wines were characterized by the physical-chemical parameters (according to OIV methods of analysis) and volatile fraction (using gas-chromatography). Data showed an important impact on the concentration of the volatile compounds (p &lt; 0.05), depending on the type of inoculated yeast for the second fermentation and only a minor influence on the physical-chemical parameters was registered.

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Volatile Compounds in Monovarietal Wines of Two Amarone Della Valpolicella Terroirs: Chemical and Sensory Impact of Grape Variety and Origin, Yeast Strain and Spontaneous Fermentation

Foods ◽

10.3390/foods10102474 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2474

Author(s):

Giovanni Luzzini ◽

Davide Slaghenaufi ◽

Maurizio Ugliano

Keyword(s):

Acetic Acid ◽

Ethyl Acetate ◽

Volatile Compounds ◽

Sensory Analysis ◽

Yeast Strain ◽

Grape Variety ◽

Spontaneous Fermentation ◽

Spontaneous Fermentations

Aroma profiles of withered Corvina and Corvinone wines from two different Valpolicella terroirs were investigated in relationship to yeast strain and use of spontaneous fermentation. The results indicated that volatile chemical differences between wines were mainly driven by grape origin, which was associated with distinctive compositional profiles. Wine content in terpenes, norisoprenoids, benzenoids and C6 alcohols, as well as some fermentative esters, were indeed significantly affected by grape origin. Conversely, yeast strain influence was mainly associated with fermentation-derived esters. Sensory analysis, besides confirming the major role of grape origin as driver of wine differentiation, indicated that spontaneous fermentations reduced the sensory differences associated with grape origin and variety, mainly due to high content of acetic acid and ethyl acetate.

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Effects of winemaking on ‘Marselan’ red wines: volatile compounds and sensory aspects

Ciência e Técnica Vitivinícola ◽

10.1051/ctv/20203502063 ◽

2020 ◽

Vol 35 (2) ◽

pp. 63-75 ◽

Cited By ~ 2

Author(s):

Marianna Pozzatti ◽

Celito C. Guerra ◽

Guilherme Martins ◽

Ingrid D. dos Santos ◽

Roger Wagner ◽

...

Keyword(s):

Volatile Compounds ◽

Sensory Analysis ◽

Volatile Profile ◽

Red Wines ◽

Grape Variety ◽

Volatile Composition ◽

Ultrasound Application ◽

Application Methods ◽

Red Grape

Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ‘Marselan’ is a red grape variety grown in several countries such as France, Brazil and China. This variety has gained international interest in recent years. The volatile profile of Brazilian ‘Marselan’ red wines during various winemaking processes was studied. Four processes were applied: thermovinification, integrale vinification, classic winemaking and classic winemaking pretreated with ultrasound. The wines were characterized with conventional physicochemical analyses, volatile composition and sensory analysis. Sixty-three volatile compounds were identified and semi-quantified. The wines presented different sensory characteristics. The thermovinification and classic winemaking with ultrasound application methods showed a large presence of esters contributing to a fruity and overmaturation aroma in the volatile profile and sensory analysis. An increased presence of vegetal and sulfurous aromas was observed in the wines from the classic winemaking and integrale vinification processes. This effect was most likely attributed to the lower influence of esters which generated a greater perception of other compounds and conferred these aromas. The differences can be directly linked to the various extraction rates in the vinification processes, which result in different interactions between the compounds.

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Management of Wine Aroma Compounds: Principal Basis and Future Perspectives

Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging ◽

10.5772/intechopen.92973 ◽

2021 ◽

Author(s):

Antia G. Pereira ◽

Maria Fraga ◽

Paula Garcia-Oliveira ◽

Maria Carpena ◽

Cecilia Jimenez-Lopez ◽

...

Keyword(s):

Volatile Compounds ◽

Chemical Reactions ◽

Aromatic Compounds ◽

Grape Juice ◽

Aroma Compounds ◽

Wine Aroma ◽

Grape Variety ◽

Future Perspectives ◽

Wine Quality ◽

Natural Origin

Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other non-volatile substances of the wine as precursors of wine’s aroma, known as primary aromas, which give the aroma of the young wine. The volatile compounds present in the skin and in the grape juice change according to the grape variety. Most of wine volatile compounds responsible for aroma are linked to sugars and they initially form odorless glycosides. Through the process of hydrolysis, they are reverted into an aromatic form. Chemical reactions among these compounds occur during the fermentation and in the first months of a wine’s existence, triggering fast and multiple modifications in wine’s aroma at this point. As wine ages and matures, changes and development in aroma will continue to take place but at a slower and more gradual pace. The study of the compounds responsible for aroma and flavor, as well as their correlation with the wine quality, is ongoing. Improving the knowledge of wine aromatic compounds could increase the risk of its potential adulteration; however, consumers prefer wine for its natural origin, so this scenario is unlikely in the future.

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