Comparative characterization of volatile profiles of French, Italian, Spanish, and Polish red wines using headspace solid-phase microextraction/gas chromatography-mass spectrometry

Abstract

The aim of the study was to investigate whether the wines produced in France, Italy, Spain, and Poland differ in composition of volatile compounds, and whether red wines from Poland can be distinguished from those of other European countries. Thirty-five aroma compounds belonging to several groups -13 alcohols, 9 acids, 3 aldehydes, 7 esters, 2 ketones, and 1 volatile phenolwere identified in the examined wines. The proportions of volatile compounds in wines from the four selected countries were similar. Statistical analysis revealed significant differences between French, Italian, Spanish, and Polish wines for 3-methylbutan-1-ol, butane-2,3-diol, phenylmethanol, 2-phenylethanol, dodecan-1-ol, propane-1,2,3-triol, diethyl butanedioate, 3-hydroxybutan-2-one, and 4-ethylphenol. In addition, diethyl butanedioate distinguished Polish wines from the other wines. Hierarchical cluster analysis (HCA) showed that the Polish wines were well separated from the other wines. ARTICLE HISTORY

Volatile Composition of Some Red Wines from Romania Assessed by GC-MS

“…Increases in acetate esters in wine samples have been observed during the ageing of wines or remained stable, these findings being in agreement with other studies [54,55]. Among ethyl esters, the most abundant compounds in wines samples were ethyl hexanoate, ethyl decanoate, and ethyl lactate, the same findings were reported for Italian wines, Spanish wines, Polish wines and French wines [48].…”

“…The content of higher alcohols of wines aged for 12 months was ranged from 6878.20 µg/L (Fetească Neagră from the south-east region) to 22515.33 µg/L (from Cabernet Sauvignon from the north-west region) being 9.74% and 32.66% respectively, for volatiles detected at this stage ( Table 3). The concentrations of alcohols of the total volatile compounds in wines from our study were much lower compared with those reported in French wines 44 [48].…”

“…Similar amounts of 2,3-butanediol were found in Vilana wines in Greece [52]. In contrast with our results, others detected much lower amount of this compound in French, Polish, Italian and Spanish wines [48].…”

Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds

“…Volatiles can also be created by yeast fermentation, mainly during wine, beer, and bread making [ 116 ]. Research carried out by Makhoul and co-workers focused on the production of VOCs during fermentation with the use of three commercial S. cerevisiae strains.…”

Volatile analysis of palm kernel cake for inclusion in pig feed

“…These results indicate that a 'volatile fingerprint' of PKE (low and high-water content) and PKM (solvent extraction) can be established based on the processing technology and geographical origin of samples. Comparative study on volatile profiles of plant-based products like wine, olive oil and honey have been carried out to understand the contribution of geographical origin, processing technology, and other variables on the products to establish criteria of product quality (da Costa et al, 2018;Stój et al, 2017;Tura et al, 2004). Our study on volatile profiles of PKE and PKM would allow localization of these products based on their quality and provide a basis for customization of feed to improve palatability.…”