Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process

Sáenz-Navajas, María-Pilar; Escudero, Ana; Fernández, P.; Cacho, Juan

doi:10.1007/s002170050187

Cited by 86 publications

(96 citation statements)

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“…It is possible that a part of monoterpene glycosides decreased during fermentation and prolonged maceration due to precipitation, absorption to yeast cells and solids, as well as hydrolysis, as observed by Zoecklein et al (27), and because of oxidation, acid-catalysed conversions, and evaporation during maturation, as noted by other authors (28,29). In this context, it is interesting to point out high negative correlation coeffi cients ranging from -0.68 to -0.78 (N=6) found between the concentration of the major monoterpenols linalool, nerol, citronellol and geraniol and the duration of maturation of macerated wines.…”

Section: Volatile Monoterpenesmentioning

confidence: 75%

Phenol and Aroma Composition of White Wines Produced by Prolonged Fermentative Maceration and Maturation in Wooden Barrels

Lukić

Jedrejčić

Ganić

et al. 2015

Food Technol. Biotechnol.

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SummaryTo investigate the phenolic and aroma composition of Malvazĳ a istarska (Vitis vinifera L.) white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were subjected to analysis by UV/Vis spectrometry, high-performance liquid chromatography, and gas chromatography-mass spectrometry. When compared to standard wines, the investigated samples contained higher levels of dry extract, volatile acidity, lactic acid, phenols, colour intensity, antioxidant activity, majority of monoterpenes, C 13 -norisoprenoids, methanol, higher alcohols, ethyl acetate, branched-chain esters and esters of hydroxy and dicarboxylic acids, ethylphenols, furans, and acetals, as well as lower levels of malic acid, β-da mascenone, straight-chain fatt y acids, ethyl and acetate esters. It was estimated that mace ration had a stronger infl uence on phenols, and maturation on volatile aromas. Despite diff erent vintages and technological details, the investigated wines showed a relative homogeneity in the composition, representing a clear and distinctive type.

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Section: Volatile Monoterpenesmentioning

confidence: 75%

Phenol and Aroma Composition of White Wines Produced by Prolonged Fermentative Maceration and Maturation in Wooden Barrels

Lukić

Jedrejčić

Ganić

et al. 2015

Food Technol. Biotechnol.

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“…Other than that, studies investigating the oxidative spoilage of wines were often carried out under conditions accelerating oxidation, such as high oxygen exposure or high temperatures (Ferreira et al, 1997;Escudero et al, 2000a;. Conversely, oxidative processes taking place during ageing are usually rather mild and the significance of such levels of oxidation on a wide range of chemical compounds and sensory profile of the wines remains to be established.…”

Section: Sauvignon Blanc Ageing and Oxidationmentioning

confidence: 99%

“…Ester concentration can decrease during ageing due to chemical hydrolysis (Marais, 1978;Ferreira et al, 1997; or oxidation due to direct attack by hydroxyl radicals or by ester interaction with o-quinones (Escudero et al, 2000a;Patrianakou & et al, 2013), which can lead to a loss of the fruity character of a wine. The hydrolysis is favoured at elevated temperatures and low pH values (Ramey & Ough, 1980).…”

Section: Esters Higher Alcohols Fatty Acidsmentioning

confidence: 99%

“…Linalool specifically is known to decrease during storage (Ferreira et al, 1997;, while α-terpineol initially increased (probably due to the oxidation of other terpenols) and then decreased at a later stage (Ferreira et al, 1997). Terpenes are sensitive to acidic conditions, storage time and temperature and can be transformed into other compounds, which could contribute to a different aroma and have different perception thresholds (Papadopoulou & Roussis, 2001;Roussis et al, 2005;2007).…”

Section: Monoterpenesmentioning

confidence: 99%

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Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Coetzee

Toit

2015

SAJEV

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Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen-sensitive wine, and understanding the stability of various compounds is crucial in order to preserve the fresh and fruity characters of Sauvignon blanc wines while preventing the formation of off-odours over a long period of time. Compounds such as the volatile thiols and methoxypyrazines are key aroma compounds responsible for the typical Sauvignon blanc aroma, while other aroma compounds, such as esters, alcohols and acids, can also contribute to the wine aroma. Oxidation-related compounds (such as aldehydes) can occur under certain conditions and it is essential to understand the chemistry behind oxidation to control and manage the development of various characteristics in wine. The sensory interactions occurring between various compounds (both aromatic and non-aromatic) are also important due to enhancing or suppressive effects that can mask certain aroma nuances. This review focuses on the stability of certain compounds of Sauvignon blanc wines during oxidation and ageing and how it affects the aromatic and non-aromatic composition of these wines. ABBREVIATIONS

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“…It leads to a loss of characteristic aromas of wines, and subsequently leads to the formation of new aromas characteristic of older wines or atypical aromas associated with wine deterioration. Several wine compounds such as esters and terpenes are transformed during wine storage, and the loss of wine aroma may occur [1][2][3][4][5][6][7][8]. SH-containing amino acids and peptides, especially glutathione and N-acetyl-cysteine, are good inhibitors of both enzymatic and non-enzymatic browning in a wide variety of foods.…”

Section: Introductionmentioning

confidence: 99%

Protective Effect of Thiols on Wine Aroma Volatiles~!2009-05-05~!2009-06-21~!2009-12-24~!

Roussis¹,

Papadopoulou²,

Sakarellos‐Daitsiotis³

2010

TOFSJ

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Abstract:The ability of glutathione, oxidized glutathione, N-acetyl-cysteine, and N-acetyl-serine to protect wine aroma volatiles was examined.Muscat-white and Xinomavro-red wine were stored in open bottles at 20 o C and aroma volatiles were determined using solid phase microextraction along with GC-MS. Glutathione and N-acetyl-cysteine inhibited the decrease of several acetate esters, ethyl esters and terpenols, while oxidized glutathione and N-acetyl-serine did not.Present results show that the free -SH is responsible for the ability of glutathione and N-acetyl-cysteine to protect white and red wine aroma volatiles. Consequently, the protective action of any thiol in any wine may be taken into account.

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Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process

Cited by 86 publications

References 0 publications

Phenol and Aroma Composition of White Wines Produced by Prolonged Fermentative Maceration and Maturation in Wooden Barrels

Phenol and Aroma Composition of White Wines Produced by Prolonged Fermentative Maceration and Maturation in Wooden Barrels

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

Protective Effect of Thiols on Wine Aroma Volatiles~!2009-05-05~!2009-06-21~!2009-12-24~!

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