An ancient winemaking technology: Exploring the volatile composition of amphora wines

Martins, Nuno; García, Raquel; Mendes, Davide; Freitas, Ana Maria Costa; Silva, Marco Gomes da; Cabrita, María João

doi:10.1016/j.lwt.2018.05.048

Cited by 27 publications

(22 citation statements)

References 28 publications

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“…Concrete vessels use to be coated with tartaric acid in order to develop a calcium tartrate (CaT) layer, which was later replaced by the use of chemically inert coatings such as epoxy resins [ 7 ]. However, due to the difficulties with the cleaning of vessels with CaT layers [ 8 , 9 , 10 ] or the release of potentially harmful compounds from epoxy resins [ 11 , 12 ] is that some winemakers are now using them free of coating, just like clay amphoras [ 13 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines

et al. 2021

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Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular, but little is known about their impact on the chemical composition of the resulting wines. To address this issue, a Sauvignon Blanc wine was elaborated from the same grape juice by using cylindrical stainless-steel tanks, oval-shaped concrete vessels, oval-shaped polyethylene vessels, and clay jars in triplicate. Each vessel was used for alcoholic fermentation and the aging of wines over its own lees. Wines elaborated in concrete vessels showed the highest pH and the lowest titratable acidity, most likely related to the observed release of inorganic compounds from the concrete walls. Little effect of the vessels was seen on the wine color and phenolic composition. Wines elaborated in clay jars showed the highest turbidity and the highest content of soluble polysaccharides, while those made using cylindrical stainless-steel tanks showed the highest content of volatile compounds. Despite the observed differences, all of the vessels tested seem suitable for white wine production since every wine showed chemical features that corresponded with the quality standards of Sauvignon Blanc wines.

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Section: Introductionmentioning

confidence: 99%

Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines

et al. 2021

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“…This effect can be lost over time by the reuse of wooden barrels so alternative processes are currently being utilized by the wine industry such as the addition of wooden chips, sticks and staves [21]. Likewise, pine sawdust which is a cheap and abundant raw material may provide unique aromatic characteristics to wine products compatible to wooden barrel wine ageing [22,23].…”

Section: Introductionmentioning

confidence: 99%

Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality

2020

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An alternative methodology is proposed for low temperature winemaking using freeze-dried raw materials. Pine sawdust was delignified and the received porous cellulosic material was applied as immobilization carrier of the psychrotolerant yeast strain Saccharomyces cerevisiae AXAZ-1. The immobilization of yeast cells was examined and verified by scanning electron microscopy (SEM). The immobilized biocatalyst and high-gravity grape must were separately freeze-dried without cryoprotectants and stored at room temperature (20–22 °C) for 3 months. The effect of storage on the fermentation efficiency of the immobilized biocatalyst at low temperatures (1–10 °C), as well as on the aromatic characteristics of the produced wines was evaluated. Storage time had no significant effect on the fermentation efficiency of the biocatalyst resulting in most cases in high ethanol production 13.8–14.8% v/v. The volatile fraction of the produced wines was examined using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography mass spectrometry (GC/MS). GC-MS/SPME analysis along with the organoleptic evaluation revealed in all produced wines a plethora of fresh and fruit aromatic notes. To conclude, fermentation kinetics and aromatic profile evaluation encourages the production of high-quality sweet wines at low temperatures using pine sawdust (Pinus halepensis) entrapped yeast cells as a promoter.

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“…Avellone et al [15] detected out butanedioic acid, ethyl-3-methylbutyl ester in Sicilian Nero d'Avola wines influenced by spray-drying technology, Welke et al [16] did decanoic acid, decyl ester (decyl decanoate) in Merlot wines, which existed also in the Carbernet Sauvignon Methoxyacetic acid, pentyl ester 0.11 ± 0.01a 0.12 ± 0.02b 0.09 ± 0.01c N 0.17 ± 0.01a red wine in the trial. Martins et al [17] did decanoic acid, decyl ester (decyl decanoate) in white (0.087%, relative peak area), red (0.125%), and palhete (0.108%) wine, while 0.10 mg/L (Shihezi), 0.16 mg/L (Manas), 0.16 mg/L (Ili River valley), 0 mg/L (Turpan), 0.11 mg/L (Hoxud County) in Carbernet Sauvignon red wine trial. Methoxyacetic acid, pentyl ester in Sufu was detected out [18], Arsenous acid, tris (trimethylsilyl) ester was also in the methanolic extract of salvinia vermicompost [19].…”

Section: Esters Frommentioning

confidence: 99%

Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

Nan

Liu²,

et al. 2021

Journal of Food Quality

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A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.

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An ancient winemaking technology: Exploring the volatile composition of amphora wines

Cited by 27 publications

References 28 publications

Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines

Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines

Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality

Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

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