Analytical and Sensorial Characterization of the Aroma of Wines Produced with Sour Rotten Grapes Using GC-O and GC-MS: Identification of Key Aroma Compounds

Abstract

In the present work, the aroma profiles of wines elaborated from sound and sour rot-infected grapes as raw material have been studied by sensory analysis, gas chromatography-olfactometry (GC-O), and gas chromatography-mass spectrometry (GC-MS), with the aim of determining the odor volatiles most likely associated with this disease. The effect of sour rot was tested in monovarietal wines produced with the Portuguese red grape variety Trincadeira and in blends of Cabernet Sauvignon and sour rotten Trincadeira grapes. Wines produced from damaged berries exhibited clear honey-like notes not evoked by healthy samples. Ethyl phenylacetate (EPhA) and phenylacetic acid (PAA), both exhibiting sweet honey-like aromas, emerged as key aroma compounds of sour rotten wines. Their levels were 1 order of magnitude above those found in controls and reached 304 and 1668 μg L(-1) of EPhA and PAA, respectively, well above the corresponding odor thresholds. Levels of γ-nonalactone also increased by a factor 3 in sour rot samples. Results also suggest that sour rot exerts a great effect on the secondary metabolism of yeast, decreasing the levels of volatiles related to fatty acids and amino acid synthesis. The highest levels of γ-decalactone of up to 405 μg L(-1) were also found in all of the samples, suggesting that this could be a relevant aroma compound in Trincadeira wine aroma.

Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

“…The extract was prepared in accordance with this method with adjustments [46]: in 15-mL screw-capped centrifuge tubes, containing 4.1 g of ammonium sulphate, were added 2.7 mL of wine, 6.3 mL of water, 20 µL of internal standard solution (2-butanol, 4-methyl-2-pentanol, 4-hydroxy-4-methyl-2-pentanone, heptanoic acid and 2-octanol at 200 µg/mL in ethanol), and 0.25 mL of dichloromethane. The tubes were shaken for 90 min and then centrifuged at 867×g for 10 min.…”

“…The analysis of volatile compounds was tasked to the Laboratory for Aroma Analysis and Oenology of the University of Zaragoza (Zaragoza, Spain) according to the methods proposed and validated by Barata et al [46].…”

Simple Method for Determination of Short-Chain Organic Acid in Mead

“…Mead is an alcoholic (9-18 %v/v of ethanol) traditional beverage, produced by fermentation of diluted (with water and/or fruit juices) honey by using different yeast strains (Pereira et al 2009;Barata et al 2011). Depending on dilution factor, there are different types of mead: the finest at 1:0.5 (honey/ water), 1:1, 1:2 and 1:3 (Sroka and Tuszyński 2007).…”

Effectiveness of high-throughput miniaturized sorbent- and solid phase microextraction techniques combined with gas chromatography–mass spectrometry analysis for a rapid screening of volatile and semi-volatile composition of wines—A comparative study

“…1 shows a typical total ion chromatogram (TIC) of VOCs and SVOCs from a Bual wine obtained by SPE extraction technique with distinct sorbents. Table 3 displays the compounds identified in the four SPE extracts derived from triplicate extractions, along with their retention indices (RI), odour description and peak area [51][52][53][54][55][56][57][58][59][60][61].…”

“…To fulfil this requirement, and although the most common sorbent is C 18 , different types of sorbents, namely C 18 , C 8 , C 2 , M1 and SIL (Table 4 and Fig. 4) were evaluated and compared [51][52][53][54][55][56][57][58][59][60][61]. Fig.…”