scholarly journals The Aroma of Rojal Red Wines from La Mancha Region – Determination of Key Odorants

10.5772/32801 ◽  
2012 ◽  
Author(s):  
Eva Snchez-Palomo ◽  
Eva Gmez ◽  
Manuel ngel Gmez Gallego ◽  
Miguel ngel Gonzlez Vias
Keyword(s):  
Red Wines ◽  
La Mancha ◽  
Key Odorants

scholarly journals Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage

2021 ◽  
Vol 11 (14) ◽  
pp. 6294
Author(s):  
M. Angélica Rocha ◽  
Manuel Coimbra ◽  
Sílvia Rocha ◽  
Cláudia Nunes
Keyword(s):  
Volatile Compounds ◽  
Carbon Chain ◽  
White Wine ◽  
Maillard Reaction Products ◽  
Red Wines ◽  
Reaction Products ◽  
Ethyl Hexanoate ◽  
Organoleptic Characteristics ◽  
Strecker Aldehydes ◽  
Key Odorants

Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.

scholarly journals Wine origin authentication linked to terroir – wine fingerprint

2019 ◽  
Vol 15 ◽  
pp. 02033
Author(s):  
B. Gabel
Keyword(s):  
Pore Water ◽  
Isotope Composition ◽  
Food Product ◽  
Isotopic Signature ◽  
Original Method ◽  
Economic Problem ◽  
Red Wines ◽  
Table Grapes ◽  
Mineral Phases

Global wine and alcohol trade faces a serious economic problem linked to counterfeiting of these commodities. Recently applied authentication methods and techniques pose more difficulties for counterfeiters but they are apparently not effective once we consider economical losses identified by EU legal authorities. The presented solution links isotopic characteristics of the soil, plant, technological intermediate product and the final food product (wine, grapes) on the basis of 87Sr/86Sr isotopes ratios. For the isotopic signature of wines, the average isotope composition of the substrate cannot be a reliable indicator. Only the isotopic composition of pore water can, as it leaches various mineral phases at different stages and passes into vine root system. Instead of complicated sampling of pore water, an original method of preparing and processing soil samples and consequently must & wine samples was developed. Based on both, soil and biological material analysis, we can unquestionably determine not only geographical but also regional and local authenticity of the wine. Determination of red wines isotopic signature is more straightforward process in comparison to white wines, because of technologically different processing of grapes. That is the reason why, in case of white vines, the 87Sr/86Sr ratio of bentonites (natural purifier and absorbent useful in the process of winemaking) must also be taken into consideration. Results of analyses of Slovak wines from geographically diverse regions as well as from sites in close-by distances have clearly established reliability of presented concept, in which the soil is linked to the plant and to the final food product (wine or table grapes).

Optimization and validation of a method for the direct determination of catechin and epicatechin in red wines by HPLC/fluorescence

2010 ◽  
Vol 96 (1) ◽  
pp. 17-20 ◽  
Author(s):  
Fábio de Souza Dias ◽  
Miguel Palma Lovillo ◽  
Carmelo Garcia Barroso ◽  
Jorge Mauricio David
Keyword(s):  
Direct Determination ◽  
Red Wines

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

2003 ◽  
Vol 9 (1) ◽  
pp. 33-41 ◽  
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.

Immobilization of tyrosinase in poly(ethyleneoxide) electrodes and determination of phenolics in red wines

2005 ◽  
Vol 63 (2) ◽  
pp. 155-161 ◽  
Author(s):  
Huseyin Bekir Yildiz ◽  
Senem Kiralp ◽  
Levent Toppare ◽  
Yusuf Yagci
Keyword(s):  
Red Wines

The determination of biogenic amines in Turkish red wines

2004 ◽  
Vol 17 (1) ◽  
pp. 53-62 ◽  
Author(s):  
R.Ertan Anlı ◽  
Nilüfer Vural ◽  
Semiramis Yılmaz ◽  
Ỳ.Halil Vural
Keyword(s):  
Biogenic Amines ◽  
Red Wines
Sign in / Sign up

Export Citation Format

Share Document