Comparative study of the volatile composition in wines obtained from traditional vinification and from the Ganimede method

Garde‐Cerdán, Teresa; Jarauta, Idoia; Salinas, M. Rosario; Ancín‐Azpilicueta, Carmen

doi:10.1002/jsfa.3280

Cited by 17 publications

(8 citation statements)

References 30 publications

(25 reference statements)

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“…It flows in the tanks and allows for re-stirring cycles/délestage without the use of pumps, leading to improved extraction of polyphenols from the grapes, as was observed in our study. These results are in accordance with previous studies [37,38].…”

Section: Influence Of the Maceration Methodssupporting

confidence: 94%

Polyphenolic content and sensory profile of Montenegrin Vranac wines produced with different oenological products and maceration

Raičević

Božinović

Petkov

et al. 2017

Maced. J. Chem. Chem. Eng.

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Polyphenolic compounds, including total phenolics (TP), total anthocyanins (TA) and total flavan-3-ols (TF3-ols), as well as color intensity (CI) and hue (H), determined by spectrophotometric methods, were studied in Montenegrin red wines from Vitis vinifera L. cv, Vranac. Wines were produced by traditional and modern fermentation methods, applying different oenological products (enzyme, oak chips and grape tannins) during two vintages, i.e. 2008 and 2009. Wines produced from the 2009 vintage presented a slightly higher average amount of total phenols (2,878 mg/l) compared to the wines from the 2008 vintage (2,570 mg/l), and similar contents of anthocyanins and flavan-3-ols. The use of modern fermentation tanks (Sifa and Ganimede) followed by the addition of enzymes, oak chips and grape tannins resulted in a higher amount of polyphenolic compounds. Principal components analysis allowed for the grouping of wines according to the vintage and maceration method.

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Section: Influence Of the Maceration Methodssupporting

confidence: 94%

Polyphenolic content and sensory profile of Montenegrin Vranac wines produced with different oenological products and maceration

Raičević

Božinović

Petkov

et al. 2017

Maced. J. Chem. Chem. Eng.

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“…Higher alcohols can be formed anabolically from sugars as well as catabolically from amino acids via the Ehrlich pathway [30]. Among the seven alcohols found in the wines (Figure 1a-g), only the concentration (relative to internal standard concentration) of 2-phenylethanol (Figure 1c) was found above its perception threshold (14 mg/L) in both white and red wines, providing rose aroma to the wines [31]. Regarding the total alcohols (Figure 1h), at concentrations below 300 mg/L, these compounds contribute to the desirable complexity of wine [32]; however, if its concentrations exceed 400 mg/L, they have a negative influence on wine aroma.…”

Section: Volatile Composition Of Tempranillo and Tempranillo Blanco W...mentioning

confidence: 99%

Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety

et al. 2021

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The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by a natural mutation. During three seasons, grapevines of both varieties were harvested, and nine wines were made from each. The volatile composition of the wines was determined by GC-MS. In the wines of both varieties, the content of higher alcohols was higher than those of esters and acids. Wines from Tempranillo Blanco had lower content of 2-phenylethanol, methionol, 1-hexanol, benzyl alcohol, and total higher alcohols, but higher hexyl acetate and ethyl decanoate than Tempranillo wines. Total ethyl esters and total esters were higher in Tempranillo wines due to the higher ethyl lactate and ethyl succinate content derivate from the malolactic fermentation that was not made in Tempranillo Blanco. The content of hexanoic and octanoic acids and total acids was also higher in Tempranillo Blanco wines than in Tempranillo. This is one of the first studies carried out on the wine volatile composition of Tempranillo Blanco and therefore contributes to a better understanding of the oenological characteristics of this white variety.

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“…It is also obvious that the modern wine industry needs both fast and reliable process quality control analytical methods that allow rapid and efficient analysis to assure the quality of the final product to the consumer. The volatile aromas produced by wine yeast during fermentation include higher alcohols, esters and volatile fatty acids are particularly useful for characterizing wines cultivars (Garde-Cerd et al, 2008).…”

Section: Alcoholic Beveragesmentioning

confidence: 99%

A review on the application of chromatographic methods, coupled to chemometrics, for food authentication

et al. 2018

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Comparative study of the volatile composition in wines obtained from traditional vinification and from the Ganimede method

Cited by 17 publications

References 30 publications

Polyphenolic content and sensory profile of Montenegrin Vranac wines produced with different oenological products and maceration

Polyphenolic content and sensory profile of Montenegrin Vranac wines produced with different oenological products and maceration

Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety

A review on the application of chromatographic methods, coupled to chemometrics, for food authentication

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