Aroma potential of Brancellao grapes from different cluster positions

Noguerol-Pato, R.; González-Barreiro, C.; Cancho-Grande, B.; Santiago, J.L.; Martínez, M.C.

doi:10.1016/j.foodchem.2011.10.042

Cited by 64 publications

(46 citation statements)

References 46 publications

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“…Generally grape berries and their chemical compounds are sensitive to microclimate (Bureau et al, 2000;Hernandez-Drte et al, 2015). Even on the same cultivars, berries exhibit differences in aroma compounds between the tips and shoulders of clusters due to the different amounts of sunlight between the locations (Noguerol-Pato et al, 2012;Figueiredo-Gonzalez et al, 2013). Moreover, grape berry composition has strong relationship with wine characters .…”

Section: Introductionmentioning

confidence: 99%

Aromatic profiles of young wines from berries at different heights on grapevines

Xie

Song

et al. 2016

Food Sci. Technol

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The differences among young wines from berries at 3 heights (fruit-zone 1 (FZ1): 140-200 cm above the ground; FZ2: 80-140 cm; FZ3: 20-80 cm) on Vitis vinifera L.cv Merlot and Chardonnay were assessed to evaluate the influence of berry-heights on the final wine quality. Stir bar sorptive extraction coupled with gas chromatography-mass spectrometry (SBSE-GC/MS) was used to analyse the characteristics of wine aromas. The results revealed that berry-heights exert significant influence on ethyl octanoate, isoamyl acetate, ethyl hexanoate, and ethyl butanoate in various-FZ Merlot wines and beta-damascenone in the Chardonnay -FZ wines. As a result, FZ1 wines of Merlot are more aromatic than the other FZ wines and had the highest floral and fruity series intensity. For the Chardonnay wines, fruity and sweet series were highly intense in the FZ1 wines. The PCA results demonstrated a high degree of differences in the aroma of various-FZ wines of the 2 grape cultivars, especially the Merlot variety, which indicates a need to separate the berries from the different-FZs. These results suggest that wineries should consider the possibility of separating berries from different-heights to produce wines of distinctive quality. Furthermore, this knowledge about the volatile composition of young wines offers a means of evaluating the aroma potential of wines from berries taking into account their position along the vines.Keywords: berries of different-heights; wine aromatic compounds; Principal Component Analysis (PCA); odour activity values (DAVs).Practical Application: There are significant differences in the aromas of wines produced from berries at various heights on vines, indicating that wineries should consider separating berries from different-heights to produce wines of different quality.

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Section: Introductionmentioning

confidence: 99%

Aromatic profiles of young wines from berries at different heights on grapevines

Xie

Song

et al. 2016

Food Sci. Technol

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“…Volatile compounds of the grapes vary according to grape variety, cultivation technique, harvest time, and several other factors (Vilanova et al, 2012). Terpenes, norisoprenoids, benzene compounds, and C6 alcohols are the main compounds that contribute to grape aroma (Noguerol-Pato et al, 2012). Therefore, analyzing specific aroma compounds and determining the phenolics in different parts of the grape is very helpful in grape identification.…”

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confidence: 99%

Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin

Karasu

Başlar²,

Karaman³

et al. 2016

Turk J Agric For

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IntroductionSince grape and its wastes are rich in nutritional compounds, such as glucose, fructose, several types of phenolics, and organic acids, they have been consumed in most parts of the world for many years. Turkey is one of the leading counties in the world in terms of grape production, with an estimated production of 3,650,000 Mt of grapes, including wine, table, and raisin varieties. In Turkey, grapes have been used for products such as wine, vinegar, grape juices, pekmez (traditional Turkish syrup), and raisins (Yemis et al., 2008). Phenolics are one of the most abundant constituents affecting grape quality (Baiano and Terracone, 2011). A grape cultivar's phenolic compound profile varies according to several factors, such as ripening, climate, region, and soil type. Distribution of phenolics in grapes also differs according to skin, pulp, and seeds. The skin of red grapes is rich in anthocyanin, the pulp shows high amounts of hydroxycinnamic acids, and flavonols are mainly located in the seeds. Generally, the amount of phenolics in seeds is higher than in the skin and pulp (Yılmaz and Toledo, 2004).Color is the main factor that determines consumer preferences. Anthocyanins are a group of phenolic compounds that are responsible for the red color of vegetables and fruits. Anthocyanins have a potential use as a natural colorant in food industry due to their bright red color and water solubility; additionally, they have been known to have beneficial effects on coronary heart disease and to reduce levels of serum triglyceride (Morais et al., 2002). However, anthocyanin pigments are affected by several factors, such as temperature, light, pH, metal ions, and oxygen. Heat treatment is considered the most important factor affecting anthocyanin stability (Wang and Xu, 2007). Grape and grape wastes, namely grape skin extract and grape color extract, are rich in anthocyanin content and are a good source of anthocyanin. However, grapes are subjected to heat treatment during some processes, such as jam and juice production, pasteurization, and drying. Therefore, thermal stability of anthocyanin should be taken into account during grape processing in order to estimate the final product's color retention. Another important parameter affecting grape quality and customer acceptance is the aroma characteristics of

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“…Both grape skins and other matter than grapes can provide important fractions of total volatile compounds present that may affect sensory and chemical profiles of grape juice. In particular, skins contain relatively high concentrations of free monoterpenes, norisoprenoids, aldehydes and volatile phenols (Noguerol-Pato et al, 2012). Free volatile phenols like vanillin and isoeugenol may be directly recovered from grape skins (NoguerolPato et al, 2012;Slegers et al, 2015) or formed as byproducts of the lignin breakdown during thermomaceration of wood related material (Martínez-Gil et al, 2011;Weldegergis et al, 2011).…”

Section: Enrichment Of Aroma Compoundsmentioning

confidence: 99%

“…On the other hand, the valorization potential of these by-products as a source of aroma compounds for grape juice has been almost unexploited until now, which offers new opportunities. Grape skins have been found to contain more than half the free and glycoconjugated volatile compounds present in grape berries, being particularly rich in monoterpenes, norisoprenoids and aldehydes (Noguerol-Pato et al, 2012;Pedroza et al, 2013;Slegers et al, 2015). Grapevine matter other than grapes is a rich source of volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, skin maceration on its own juice in presence of sulfur dioxide using glycolytic enzymes to improve the availability of bound floral aroma compounds from berry skins may protect and improve flavor complexity (Pedroza et al, 2010;Noguerol-Pato et al, 2012). Additionally, heating and pH adjustment are appropriate techniques in juice processing to induce flavor in grape must by the hydrolysis of bound aroma precursors.…”

Section: Introductionmentioning

confidence: 99%

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Aroma characterization of grape juice enriched with grapevine by-products using thermomaceration

Martínez

Valderrama

Bruijn

2017

Chilean J. Agric. Res.

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Aroma potential of Brancellao grapes from different cluster positions

Cited by 64 publications

References 46 publications

Aromatic profiles of young wines from berries at different heights on grapevines

Aromatic profiles of young wines from berries at different heights on grapevines

Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin

Aroma characterization of grape juice enriched with grapevine by-products using thermomaceration

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