scholarly journals Incidence of volatile phenols in Montenegrin red wines: Vranac, Kratosija and Cabernet sauvignon

2020 ◽  
pp. 10-10
Author(s):  
Sanja Radonjic ◽  
Helena Prosen ◽  
Vesna Maras ◽  
Lea Demsar ◽  
Tatjana Kosmerl
Keyword(s):  
Cabernet Sauvignon ◽  
Red Wines ◽  
Grape Variety ◽  
Chemical Parameters ◽  
Alcohol Content ◽  
Volatile Phenols ◽  
Oak Chips ◽  
Volatile Phenol ◽  
Bottle Aging ◽  
The Impact

The main objective of this study was to determine the impact of three different commercial yeasts and two lactic acid bacteria, as well as the use of oak (chips and staves) on the volatile phenol (VP) formation in Montenegrin aged red wines (Vranac, Kratosija and Cabernet Sauvignon) of the 2013 vintage. Standard chemical parameters of the wines were determined in order to establish relationship with VP. After three years of bottle aging, chemical parameters of wines (alcohol content, residual sugars (RS), pH, free and total SO2, anthocyanins) and VP (4-ethylphenol and 4-ethylguaiacol) were determined. Volatile phenols were found in 18 samples of Kratosija and 5 samples of Vranac. Volatile phenols were not detected in Cabernet Sauvignon wines. Kratosija as a grape variety from the Montenegrin terroir during 2013 vintage had the highest potential for the VP formation, while the highest content of 4-ethylphenol (2.84 mg/L) and 4-ethylguaiacol (0.52 mg/L) was determined in Vranac wine. It was demonstrated that VP would be formed in wines even with high alcohol content (>12.50 v/v %), low pH (<3.30) and with free SO2 concentrations at bottling of 30-35 mg/L.

The influence of selected oenological practices on the sensory impact of volatile phenols in red wines

OENO One ◽  
2012 ◽  
Vol 46 (2) ◽  
pp. 131 ◽  
Author(s):  
Antonina Barbosa ◽  
Tim Hogg ◽  
José António Couto
Keyword(s):  
Cell Walls ◽  
Detection Threshold ◽  
Gum Arabic ◽  
Wine Industry ◽  
Red Wines ◽  
Wine Quality ◽  
Volatile Phenols ◽  
Oak Chips ◽  
Nitrogen Stream ◽  
The Impact

<p style="text-align: justify;"><strong>Aims</strong>: Volatile phenols (4-ethylphenol and 4-ethylguaiacol) affect wine quality by imparting, above certain concentrations, aroma defects. This work aimed to evaluate the effect of some common oenological practices on the concentration of volatile phenols and the sensory impact of these odour-active compounds in wines.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The studied oenological practices were based on the addition of gum arabic, mannoproteins, yeast cell walls, lees, oak chips, dairy cream and potassium caseinate and on the application of a bubbled nitrogen stream. These treatments were applied to naturally contaminated wines containing volatile phenols at concentrations above detection threshold. The treated wines were characterised by chemical and sensory analysis. The most effective treatments in the reduction of the concentration of volatile phenols were the addition of fine lees, cream and potassium caseinate. Apart from being able to partially remove these compounds (approximately 35% removal), fine lees contributed to a greater “freshness” and complexity of the wines. Although the addition of cream did decrease the sensory impact of volatile phenols, it did not benefit the wines as these were strongly marked by dairy aromas. The use of oak chips, although it did not have a notable effect on the removal of volatile phenols, led to a significant reduction in the perception of these compounds.</p><p style="text-align: justify;"><strong>Conclusions</strong>: It is demonstrated that certain oenological practices may decrease the impact of volatile phenols in red wines.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: Solutions, particularly applicable in a winemaking environment, are suggested to the wine industry.</p>

scholarly journals Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

Fermentation ◽  
2020 ◽  
Vol 7 (1) ◽  
pp. 4
Author(s):  
Ana-Marija Jagatić Korenika ◽  
Ivana Tomaz ◽  
Darko Preiner ◽  
Marina Lavrić ◽  
Branimir Šimić ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Isoamyl Alcohol ◽  
Starter Cultures ◽  
Geranyl Acetate ◽  
Red Wines ◽  
Wine Quality ◽  
Volatile Phenol ◽  
Sequential Inoculation ◽  
Commercial Yeast ◽  
The Impact

Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.

scholarly journals Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3028 ◽  
Author(s):  
Rosa Perestrelo ◽  
Catarina Silva ◽  
José S. Câmara
Keyword(s):  
Solid Phase ◽  
Point Of View ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Grape Variety ◽  
Volatile Phenols ◽  
Starting Point ◽  
Furanic Compounds ◽  
The Impact ◽  
And Diffusion

In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS–SPME/GC–qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.

scholarly journals Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

OENO One ◽  
2020 ◽  
Vol 54 (1) ◽  
pp. 86-99
Author(s):  
Rubén Del Barrio Galán ◽  
Marta Bueno Herrera ◽  
Pedro López de la Cuesta ◽  
Silvia Pérez-Magariño
Keyword(s):  
Discriminant Analysis ◽  
Linear Discriminant Analysis ◽  
Average Molecular Weight ◽  
Red Wines ◽  
Grape Variety ◽  
Chemical Parameters ◽  
Good Discrimination ◽  
Linear Discriminant ◽  
Protected Designation Of Origin ◽  
Physico Chemical

Aim: The aim of this work was to determine the physico-chemical variables that differentiating red wines from the “Castilla y León” Spanish region by their Protected Designation of Origin (PDO) and wine category ("young", “oak”, “crianza”, or “reserve”).Methods and results: A total of 135 commercial red wines from four Spanish PDOs in the region of Castilla and León were analysed. Forty physico-chemical parameters, related to classical enological parameters, phenolic and polysacharidic composition, and content of higher alcohols were evaluated. Differences in physico-chemical composition were found in red wines from different PDOs and different categories. Stepwise linear discriminant analysis (SLDA) was applied to find a linear combination of the physico-chemical variables that separate and classify the red wines according to the PDO or category. One SLDA model selected 15 physico-chemical variables that allowed for good discrimination and classification of the wines from different PDOs. The SLDA model selected seven variables for wine category differentiation, but only allowed for good discrimination between young wines and aged wines (“crianza” and “reserve”).Conclusions: The variables that contributed most to the separation of Tempranillo red wines were total polyphenols, total tannins, and absorbance values at 230 nm and 280 nm. The polysaccharides with an average molecular weight of 10 kDa, flavanols, stilbenes and 2-methyl-1-butanol were those most associated with the differentiation of the wines elaborated with the Mencía grape variety. The percentage of polymeric anthocyanins and absorbance at 230 nm could be proposed as good indicators for aged wines, and total tannins for young wines.Significance and impact of the study: This study provides improved knowledge of the physico-chemical variables that could be used as markers of the origin of wines and/or the grape variety (Tempranillo and Mencía) and that allow differentiating young wines from those aged for a long time.

Experimental design approach to evaluate the impact of oak chips and micro-oxygenation on the volatile profile of red wines

2014 ◽  
Vol 148 ◽  
pp. 357-366 ◽  
Author(s):  
C. Pizarro ◽  
S. Rodríguez-Tecedor ◽  
I. Esteban-Díez ◽  
N. Pérez-del-Notario ◽  
J.M. González-Sáiz
Keyword(s):  
Experimental Design ◽  
Design Approach ◽  
Volatile Profile ◽  
Red Wines ◽  
Oak Chips ◽  
The Impact

scholarly journals Physico-Chemical Features of Sangiovese Wine as Affected by a Post-Fermentative Treatment with Chitosan

2020 ◽  
Vol 10 (19) ◽  
pp. 6877
Author(s):  
Antonio Castro Marin ◽  
Fabio Chinnici
Keyword(s):  
Phenolic Compounds ◽  
Side Effects ◽  
Physical Stability ◽  
Quality Parameters ◽  
Red Wines ◽  
Chemical Parameters ◽  
Volatile Composition ◽  
Volatile Phenols ◽  
Physico Chemical ◽  
Dissolved Form

Chitosan is a natural biopolymer, which is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known about potential side-effects of its addition on the physico-chemical parameters of red wines. To fill the gap on this aspect, this work focused on changes in color, phenolic and volatile composition of red wines treated for 7 days with 0.5 g/L of fungoid chitosan, added in both undissolved and dissolved form. When compared to untreated samples, minor changes in phenolic compounds were observed in chitosan added wines, mainly involving hydroxycinnamic acids and flavonols, with reductions of 3 mg/L and 1.5 mg/L respectively. Ellagic acid, however, was absorbed up to 2 mg/L, which reduced his content by 40%. Since some of these compounds actively participate to co-pigmentation with anthocyanins, the color of wines was influenced accordingly. Chitosan marginally absorbed some aroma compounds, including volatile phenols whose amounts were slightly but significantly decreased after treatment. Overall, at the dose adopted, chitosan appeared suited to be used in red winemaking for microbial or physical stability purposes, not severely impairing the quality parameters of the final wines.

scholarly journals Mitigating Grapevine Red Blotch Virus Impact on Final Wine Composition

Beverages ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 76
Author(s):  
Arran Rumbaugh ◽  
Raul Cauduro Girardello ◽  
Annegret Cantu ◽  
Charles Brenneman ◽  
Hildegarde Heymann ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Mitigation Strategies ◽  
Cabernet Sauvignon ◽  
Anthocyanin Accumulation ◽  
High Alcohol ◽  
Alcohol Content ◽  
Wine Composition ◽  
Diseased Fruit ◽  
Aroma Characteristics ◽  
The Impact

Grapevine red blotch virus (GRBV), the causative agent of red blotch disease, causes significant decreases in sugar and anthocyanin accumulation in grapes, suggesting a delay in ripening events. Two mitigation strategies were investigated to alleviate the impact of GRBV on wine composition. Wines were made from Cabernet Sauvignon (CS) (Vitis vinifera) grapevines, grafted onto 110R and 420A rootstocks, in 2016 and 2017. A delayed harvest and chaptalization of diseased grapes were employed to decrease chemical and sensory impacts on wines caused by GRBV. Extending the ripening of the diseased fruit produced wines that were overall higher in aroma compounds such as esters and terpenes and alcohol-related (hot and alcohol) sensory attributes compared to wines made from diseased fruit harvested at the same time as healthy fruit. In 2016 only, a longer hangtime of GRBV infected fruit resulted in wines with increased anthocyanin concentrations compared to wines made from GRBV diseased fruit that was harvested at the same time as healthy fruit. Chaptalization of the diseased grapes in 2017 produced wines chemically more similar to wines made from healthy fruit. However, this was not supported by sensory analysis, potentially due to high alcohol content masking aroma characteristics.

scholarly journals Uptake and Glycosylation of Smoke-Derived Volatile Phenols by Cabernet Sauvignon Grapes and Their Subsequent Fate during Winemaking

Molecules ◽  
2020 ◽  
Vol 25 (16) ◽  
pp. 3720 ◽  
Author(s):  
Colleen Szeto ◽  
Renata Ristic ◽  
Dimitra Capone ◽  
Carolyn Puglisi ◽  
Vinay Pagay ◽  
...  
Keyword(s):  
Particulate Matter ◽  
Compositional Analysis ◽  
Sprinkler System ◽  
Smoke Exposure ◽  
Cabernet Sauvignon ◽  
Significant Delay ◽  
Volatile Phenols ◽  
Volatile Phenol ◽  
Marker Compounds ◽  
Glycosylation Pathway

Wine made from grapes exposed to bushfire smoke can exhibit unpleasant smoky, ashy characters, which have been attributed to the presence of smoke-derived volatile phenols, in free or glycosylated forms. Here we report the uptake and glycosylation of volatile phenols by grapes following exposure of Cabernet Sauvignon vines to smoke, and their fate during winemaking. A significant delay was observed in the conversion of volatile phenols to their corresponding glycoconjugates, which suggests sequestration, the presence of intermediates within the glycosylation pathway and/or other volatile phenol storage forms. This finding has implications for industry in terms of detecting smoke-affected grapes following vineyard smoke exposure. The potential for an in-canopy sprinkler system to mitigate the uptake of smoke-derived volatile phenols by grapes, by spraying grapevines with water during smoke exposure, was also evaluated. While “misting” appeared to partially mitigate the uptake of volatile phenols by grapes during grapevine exposure to smoke, it did not readily influence the concentration of volatile phenols or the sensory perception of smoke taint in wine. Commercial sensors were used to monitor the concentration of smoke particulate matter (PM) during grapevine exposure to low and high density smoke. Similar PM profiles were observed, irrespective of smoke density, such that PM concentrations did not reflect the extent of smoke exposure by grapes or risk of taint in wine. The sensors could nevertheless be used to monitor the presence of smoke in vineyards during bushfires, and hence, the need for compositional analysis of grapes to quantify smoke taint marker compounds.

scholarly journals Bioactive amines in Brazilian wines: types, levels and correlation with physico-chemical parameters

2005 ◽  
Vol 48 (1) ◽  
pp. 53-62 ◽  
Author(s):  
Solange C. Souza ◽  
Karine H. Theodoro ◽  
Élson R. Souza ◽  
Silvana da Motta ◽  
Maria Beatriz Abreu Glória
Keyword(s):  
Cabernet Sauvignon ◽  
Chemical Characteristics ◽  
Total Acidity ◽  
Chemical Parameters ◽  
Alcohol Content ◽  
Cabernet Franc ◽  
Physico Chemical

The levels of ten bioactive amines and the physico-chemical characteristics of Cabernet Sauvignon, Cabernet Franc and Merlot wines from Bento Gonçalves, RS, Brazil, vintage of 1999 were investigated. The physico-chemical characteristics varied significantly: pH from 3.80 to 4.07, total acidity from 67.7 to 85.3 meq/L, alcohol content from 11.45 to 12.46 mL/100 mL and total SO2 from 9.6 to 102 mg/L. Six amines were detected in every sample - spermidine, putrescine, histamine, tyramine, serotonine and phenylethylamine. Total amine levels ranged from 2.03 to 7.60 mg/L. Putrescine was the prevalent amine, contributing with 20 to 66% of total levels. The amine profile and total levels were affected to a greater extent by vinification practices compared to grape type. There was significant correlation between some amines and also between amines and the physico-chemical parameters. Histamine levels were well below limits recommended by several countries.

scholarly journals Differentiation between Tannat, Merlot and Cabernet-Sauvignon Uruguayan wines according their global polyphenolic composition

OENO One ◽  
2006 ◽  
Vol 40 (2) ◽  
pp. 81
Author(s):  
Gustavo González-Neves ◽  
Jorge Franco ◽  
Michel Moutounet ◽  
Alain Carbonneau
Keyword(s):  
Condensed Tannins ◽  
Total Content ◽  
Canonical Analysis ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Grape Variety ◽  
The South ◽  
Yellow Colour ◽  
Polyphenolic Composition ◽  
Reduced Scale

<p style="text-align: justify;">The colour and polyphenolic composition of Tannat, Cabernet-Sauvignon and Merlot red wines elaborated at a reduced scale in the south of Uruguay in 2001, 2002 and 2003 was carried out. The colour and polyphenolic composition of the wines was evaluated through different spectrophotometric indices. Tannat wines gave the highest total content of polyphenols, anthocyanins, catechins and proanthocyanidins. They also had the highest proportions of ionised anthocyanins and the most polymerised and condensed tannins, as well as the highest colour intensities, the highest proportions of red colour and the lowest yellow colour. The year of production was very important, as far as the polyphenols concentrations, values of the polyphenolic indices and colour of the wines are concerned. A Discriminant Canonical Analysis including all the indices of polyphenolic composition differentiated all the wines according to the grape variety. Tannat wines were particularly differentiated by the polyphenolic concentration, whereas Cabernet-Sauvignon and Merlot wines were differentiated specially by the characteristics of the tannins. A Discriminant Canonical Analysis confirms that the reactivity and the polymerisation of the trannins are the variables that better differentiates wines of 2001 from the rest. Wines of 2002 differentiate from the others especially due to the total polyphenolic concentration, whereas 2003 wines due to the characteristic of the tannins.</p>

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