scholarly journals Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines

Molecules ◽  
2020 ◽  
Vol 25 (9) ◽  
pp. 2141 ◽  
Author(s):  
Davide Slaghenaufi ◽  
Anita Boscaini ◽  
Alessandro Prandi ◽  
Andrea Dal Cin ◽  
Vittorio Zandonà ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Sugar Content ◽  
Wine Aroma ◽  
Volatile Profile ◽  
Red Wines ◽  
Hexyl Acetate ◽  
Post Harvest ◽  
Ethyl Butanoate ◽  
Vessel Flow ◽  
Related Compounds

Withering is a practice traditionally used in various regions to produce sweet or dry wines. During withering there is an increase in sugar content but also a modification in volatile compound profiles. Controlling metabolic changes through the dehydration process to obtain wines with desired characteristics is therefore a challenging opportunity. The effects of two different withering technologies, post-harvest or on-vine with blocked sap vessel flow, on the volatile profile of young and aged Corvina red wines was investigated. The results showed that modulation of wine aroma due to the withering process is associated with fermentative metabolites, such as esters, higher alcohols, and acids, as well as grape-related compounds such as C6 alcohols, terpenes and norisoprenoids. Significant differences were also found by comparing the two withering techniques. Post-harvest in a traditional “fruttaio” warehouse wines showed higher content of ethyl acetate, ethyl butanoate, β-citronellol and 3-oxo-α-ionol, whereas post-harvest withering on-vine increased β-damascenone in wines. The type of withering technique has an influence on the evolution of some aroma compounds during the aging of wine, among them linalool, (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene (TPB), n-hexyl acetate, ethyl acetate, ethyl 3-methylbutanoate, 3-oxo-α-ionol and β-damascenone.

Effect of Enzyme Treatment on Volatile Profile of White and Red Wines from Macedonia by using HS-SPME-GC/MS

2013 ◽  
pp. 40-56
Author(s):  
Sanja Kostadinovic Velickovska ◽  
Sebastian Tolle ◽  
Recep Goek ◽  
Goran Milanov ◽  
Peter Winterhalter
Keyword(s):  
Enzyme Treatment ◽  
Volatile Profile ◽  
Red Wines

scholarly journals Volatile Composition of Sweet Passion Fruit (Passiflora alata Curtis)

2017 ◽  
Vol 2017 ◽  
pp. 1-9 ◽  
Author(s):  
Alexandra M. G. N. Mamede ◽  
Antonio G. Soares ◽  
Eder J. Oliveira ◽  
Adriana Farah
Keyword(s):  
Native Species ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Volatile Composition ◽  
Fruit Species ◽  
Ethyl Butanoate ◽  
Methyl Butanoate ◽  
First Time

Passiflora alata Curtis (sweet passion fruit) is a native species grown in South America, especially in Brazil. In addition to being aromatic, its pulp is sweeter and less acidic compared to traditional commercial passion fruits, and this makes it highly appreciated for fresh consumption. Its aroma is also very distinct from other passion fruit species but it has not been characterized so far. In the present study, for the first time, the volatile composition of sweet passion fruit was investigated. Two genotypes (BGM004 and BGM163) were evaluated and two SPME fibers were tested. Forty-five volatile compounds were properly identified and semiquantified. The carboxen-polydimethylsiloxane (CAR/PDMS) fiber presented better performance regarding both number and concentration of compounds. Esters and terpenes were the main volatile classes. Methyl butanoate, methyl (E)-2-butenoate, ethyl butanoate, ethyl (E)-2-butenoate, methyl 2-hexenoate, and ethyl-2-hexenoate were among major compounds. As complementary results, sugar content, titratable acidity, pH, and total soluble solids were evaluated.

scholarly journals NEW PROMISING GRAPEVINE FORMS BRED IN ARRIV&W FOR HIGH QUALITY RED WINES

Russian vine ◽  
2021 ◽  
Vol 15 ◽  
pp. 57-62
Author(s):  
N.V. Matveeva ◽  
◽  
M.V. Bahmetova ◽  
Keyword(s):  
Ph Value ◽  
Sugar Content ◽  
Titratable Acidity ◽  
High Potential ◽  
Sugar Accumulation ◽  
Red Wines ◽  
High Quality ◽  
High Sugar ◽  
Juice Yield ◽  
Technological Assessment

The results of a technological assessment of promising red technical forms of grapes bred by ARRIV&W named after Ya.I. Potapenko are presented. These forms (9-8-2-14pk, 8-7-1-5, 8-5-3-18) are distinguished by high sugar accumulation and optimal juice yield. The re-search was carried out in the laboratory of winemaking technology in micro-winemaking conditions. The mass of one batch of grapes was 5–10 kg, in the wort were determined: titratable acidity, sugar content, pH value, as well as the indicator of technical maturity and glucoacidometric indicator. According to the classical technology, red dry wine materials were prepared. In the studied wine samples the main physicochemical indicators were de-termined. As a result of the organoleptic eval-uation, conclusions were made about the ad-visability of using these forms for the produc-tion of natural red table wines. Augusta was selected as a control variety. Wine materials from the studied varieties were distinguished by their typical, dark ruby color, dense struc-ture and harmonious taste. This indicates a high potential of the studied forms.

scholarly journals Fatty acid ethyl esters in virgin olive oils: a correlation study with the volatile profile

2019 ◽  
pp. 735
Author(s):  
G. Squeo, G. Difonzo, Vito. M. Paradiso, C. Summo, A. Pasqualone, F. Caponio
Keyword(s):  
Fatty Acid ◽  
Ethyl Acetate ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Quality Parameters ◽  
Fatty Acid Ethyl Esters ◽  
Ethyl Esters ◽  
Total Phenolic ◽  
Volatile Profile ◽  
Virgin Olive Oils

Fatty acid ethyl esters are the newest mandatory quality parameters introduced for extra virgin olive oil classification linked to fermentative processes occurring in low-quality olives. Although it is clear the strong linkage of ethyl esters with sensory fermentative defects there is a lack of knowledge about their relationship with specific volatile compounds. Hence, a study was carried out to evaluate the correlation among extra virgin olive oil quality indices and its respective volatile profile with fatty acid ethyl esters. Thirty-five virgin olive oils were collected from local oily industry and analysed for the fatty acid ethyl esters content, the basic quality parameters, the total phenolic content and the volatile profile. The obtained results showed that the fatty acid ethyl esters were negatively correlated to total phenolic compounds (p<0.05) and trans-2-hexenal content (p<0.001) while positively correlated (p<0.001) to ethyl acetate and ethyl acetate/trans-2-hexenal and ethyl acetate/hexanal ratios. Interestingly, ethanol was not correlated at all with the ethyl esters content in oils.

Shortwave-near infrared spectroscopy for determination of reducing sugar content during grape ripening, winemaking, and aging of white and red wines

2009 ◽  
Vol 42 (2) ◽  
pp. 285-291 ◽  
Author(s):  
Juan Fernández-Novales ◽  
María-Isabel López ◽  
María-Teresa Sánchez ◽  
José Morales ◽  
Virginia González-Caballero
Keyword(s):  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Red Wines

Aroma volatiles of ‘Conference’ pear and their changes during regular air and controlled atmosphere storage

2016 ◽  
Vol 1 (2) ◽  
pp. 55-66
Author(s):  
Adriano Arriel Saquet
Keyword(s):  
Ethyl Acetate ◽  
Methyl Acetate ◽  
Butyl Acetate ◽  
Storage Conditions ◽  
Controlled Atmosphere ◽  
Hexyl Acetate ◽  
Controlled Atmosphere Storage ◽  
Aroma Profile ◽  
Aroma Production ◽  
Atmosphere Storage

The aim of this research was to investigate the aroma profile and changes of individual volatiles during regular air (RA) and controlled atmosphere (CA) storage of ‘Conference’ pear during six months at 0 °C. Gas combinations used were: RA; 0.5 kPa O2 + 0.5 kPa CO2; 1.5 kPa O2 + 1.5 kPa CO2; 0.5 kPa O2 + 6.0 kPa CO2 and 3.0 kPa O2 + 6.0 kPa CO2. The main compounds found during ripening of ‘Conference’ pear were butyl acetate (34 %), ethyl acetate (16 %), hexyl acetate (12 %), ethanol (11 %) and methyl acetate (5 %). Fruits under RA produced the highest amounts of volatiles and intermediary emissions were measured under 1.5 kPa O2 + 1.5 kPa CO2 and 3.0 kPa O2 + 6.0 kPa CO2. The storage under 0.5 kPa O2 + 0.5 kPa CO2 and 0.5 kPa O2 + 6.0 kPa CO2 induced the strongest inhibition in total aroma production. Under CA, the emission of ethyl acetate was not significantly suppressed even under 0.5 kPa O2 + 6.0 kPa CO2. Ethanol release increased during shelf-life in fruits of all storage conditions. Butyl acetate was only slightly suppressed even under 0.5 kPa O2 + 6.0 kPa CO2 and hexyl acetate, was significantly reduced only under 0.5 kPa O2 combined with 6.0 kPa CO2.

scholarly journals 1-methylcyclopropene effects on volatile profile and quality of 'Royal Gala' apples produced in Southern Brazil and stored in controlled atmosphere

2015 ◽  
Vol 45 (12) ◽  
pp. 2259-2266 ◽  
Author(s):  
Fabio Rodrigo Thewes ◽  
Vanderlei Both ◽  
Auri Brackmann ◽  
Daniele de Freitas Ferreira ◽  
Roger Wagner
Keyword(s):  
Solid Phase Microextraction ◽  
Butyl Acetate ◽  
Solid Phase ◽  
Complex Interaction ◽  
Controlled Atmosphere ◽  
Volatile Profile ◽  
Southern Brazil ◽  
Hexyl Acetate ◽  
Volatile Aroma

ABSTRACT: Apple volatile aroma depends of complex interaction among organic compounds. The aim of the present study was to evaluate the effect of 1-methylcyclopropene (1-MCP) application on volatile profile and quality on 'Royal Gala' apples produced in Southern Brazil and stored under controlled atmosphere condition (CA; 1.0kPa O2+1.2kPa CO2; 0.5±0.1°C; 94±1% relative humidity). Volatile profile was determined after eight month of CA storage plus 7 days of shelf life via solid-phase microextraction (HS-SPME) and analyzed by gas chromatography coupled to mass spectrometer. In the volatile profile were identified 8 esters, 11 alcohols, 6 aldehydes, 6 acids, 2 ketones, 1 ether and 1 terpene. 1-MCP application reduced significantly the main volatile compounds production by 'Royal Gala' apples produced in Southern Brazil. Its application decreases significantly the esters production, especially 2-methyl-butyl acetate and hexyl acetate, compared to 'Royal Gala' apples storage under CA. 1-methylcyclopropene application decrease ethylene production and respiration rate. Apples treated with 1-MCP exhibit higher hexanal and 2(E)-hexenal production.

CYTOTOXIC COMPOUND FROM ETHYL ACETATE FRACTION OF Brucea javanica (L.) Merr FRUIT AGAINST HeLa CELL LINE

2015 ◽  
Vol 11 (1) ◽  
pp. 58
Author(s):  
Nurlina Nurlina ◽  
Ari Widiyantoro
Keyword(s):  
Ethyl Acetate ◽  
Amorphous Solid ◽  
Ethyl Acetate Fraction ◽  
Assay Method ◽  
Pure Compound ◽  
Brucea Javanica ◽  
H Nmr ◽  
Cytotoxic Compound ◽  
Related Compounds ◽  
C Nmr

<p>The pure compound relatively (85 mg) was isolated from 4.5 kg <em>Brucea javanica</em> (L.) Merr. fruits sample. It was obtained from ethyl acetate fraction as a red-brownish amorphous solid of melting point 202-206 <sup>o</sup>C. Phytochemical screening of isolate showed positive result of terpenoid group. Based on analysis by UV, IR,<sup>1</sup>H-NMR and <sup>13</sup>C-NMR spectroscopy and by comparison with known related compounds, indicated that isolate is quassinoid compound named Picras 3- en- 21- oat acid, 15-(acetyloxy)-13,20- epoxy-3-(ß-D- glucopyranosyloxy)-11, 12- dihydroxy -2, 16- dioxo -, methyl ester. Cytotoxic test using MTT assay method showed that compound have IC<sub>50</sub> 9,7 µg/mL.</p>

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