Characterization of Brazilian Syrah winter wines at bottling and after ageing

Mota, Renata Vieira da; Peregrino, Isabela; Rivera, Stephanie Patricia Teran; Hassimotto, Neuza Mariko Aymoto; Souza, André Luiz de; Souza, C. R. de

doi:10.1590/1678-992x-2019-0233

Cited by 4 publications

(3 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Citronellol is one of the most odoriferous terpenes, with a typical scent of rose, and it was present in almost half of the samples of Pelaverga, as well as nerolidol (wood scent). α‐Calacorene is a sesquiterpene with herbal aroma, which was already reported as a component of Syrah wine from Brazil 15 . The presence of sesquiterpenes in wine is a positive factor since they are related to antibacterial activity 16 .…”

Section: Resultsmentioning

confidence: 99%

“…α-Calacorene is a sesquiterpene with herbal aroma, which was already reported as a component of Syrah wine from Brazil. 15 The presence of sesquiterpenes in wine is a positive factor since they are related to antibacterial activity. 16 α-Calacorene was present only in 7 out of 22 samples and hence could not be considered as a marker for Pelaverga.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Volatile components of Pelaverga red wines from Piedmont (Italy)

et al. 2023

View full text Add to dashboard Cite

Background: The characterization of a typical red wine from Piedmont (north-west Italy), Pelaverga, was performed by means of headspace solid phase microextraction coupled to gas chromatography-mass spectrometry. Two different kinds of Pelaverga are known, hystorical and Verduno, which differ with the area of production. The main volatile compounds of the wine were identified and semi-quantified. Principal components analysis (PCA) was performed to identify possible clusters among the different samples analyzed.Results: Forty-eight volatile compounds were unambiguously identified in the wines sampled. The two types of Pelaverga analyzed displayed a very similar volatile profile.The most abundant volatile compounds were two esters, ethyl octanoate and diethyl succinate, and two alcohols, isoamyl alcohol and ethyl phenyl alcohol. Few varietal compounds were detected, probably due to their low concentration; among these, we were not able to detect rotundone, which is reported to impart characteristic spicy notes to this kind of wine. Application of PCA did not allow to differentiate between the two types of Pelaverga on the basis of their volatile profile. Conclusion:The present work is, to the best of our knowledge, the first complete report about the volatile profile of Pelaverga wines and represents the first step of a research project aiming at characterizing food products from Piedmont on the basis of chemical parameters. Differentiation between the two types of Pelaverga will likely require the determination of different chemical parameters in conjunction with volatile compounds.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Volatile components of Pelaverga red wines from Piedmont (Italy)

et al. 2023

View full text Add to dashboard Cite

show abstract

“…Lactobacillus only appeared in the core microflora of CEC01 and CECA. According to the correlation data, Lactobacillus and Leuconostoc promoted the production of phenylethyl alcohol and phenylethyl acetate in the fermentation process of CEC01, which may bring a rose fragrance to the final wine [ 42 ]. Pseudomonas is one of the most common bacteria in soil, which can also be separated from wine cork.…”

Section: Resultsmentioning

confidence: 99%

Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota

Wang

Chen

et al. 2022

Foods

View full text Add to dashboard Cite

Commercial Saccharomyces cerevisiae plays an important role in the traditional winemaking industry. In this study, the correlation of microbial community and aroma compound in the process of alcohol fermentation of Cabernet Sauvignon by four different commercial starters was investigated. The results showed that there was no significant difference in the fermentation parameters of the four starters, but there were differences in microbial diversity among the different starters. The wine samples fermented by CEC01 had higher microbial abundance. GC-MS detected a total of 58 aromatic compounds from the fermentation process by the experimental yeasts. There were 25 compounds in the F6d variant, which was higher than in other samples. The PCA score plot showed that 796 and F15 yeast-fermented wines had similar aromatic characteristic compositions. According to partial least squares (PLS, VIP > 1.0) analysis and Spearman’s correlation analysis, 11, 8, 8 and 10 microbial genera were identified as core microorganisms in the fermentation of 796, CEC01, CECA and F15 starter, respectively. Among them, Leuconostoc, Lactobacillus, Sphingomonas and Pseudomonas played an important role in the formation of aroma compounds such as Ethyl caprylate, Ethyl caprate and Ethyl-9-decenoate. These results can help us to have a better understanding of the effects of microorganisms on wine aroma and provide a theoretical basis for improving the flavor quality of Cabernet Sauvignon wine.

show abstract