Correlation between volatile composition and sensory properties in Spanish Albariño wines

Vilanova, Mar; Genisheva, Zlatina; Masa, Antón; Oliveira, J. M.

doi:10.1016/j.microc.2009.12.007

Cited by 130 publications

(118 citation statements)

References 32 publications

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“…Higher alcohols are associated with strong, chemical, pungent aromas as well as herbaceous notes (GomezMiguez et al, 2007;Vilanova et al, 2010). Isobutanol, butanol, pentanol, 3-methyl-1-pentanol and hexanol showed significantly higher levels in the FoS wines compared to the other treatments.…”

Section: Effect Of Skin Contact On the Chemical And Sensory Profile Omentioning

confidence: 99%

Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines

Aleixandre-Tudó

Weightman

Panzeri

et al. 2015

SAJEV

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The volatile and phenolic composition of Chenin blanc wines made with different skin contact treatments was studied. One batch of grapes was used to make a dry white wine according to two different treatments, namely pre-fermentative skin contact and complete fermentation on the skins. A white wine fermented without any skin contact was used as control. Fermentation on the skins and skin contact before fermentation led to significantly lower levels of terpenes, esters, acids and thiols, and the highest significant levels of alcohols and phenolic compounds. However, this effect was less pronounced in wines with skin contact before fermentation. Sensory analysis of all the experimental wines was also performed. The results showed a significant shift from the sensory attributes of fresh and tropical fruits of the control Chenin blanc wines towards riper fruit notes in the skin contact treatments. This observation was correlated with the length of the skin contact period. Possible reasons to explain the results observed in this study are discussed.

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Section: Effect Of Skin Contact On the Chemical And Sensory Profile Omentioning

confidence: 99%

Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines

Aleixandre-Tudó

Weightman

Panzeri

et al. 2015

SAJEV

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“…In the interpretation of GC-MS data, some authors [8,[19][20][21] only considered those aromatic substances, whose odour activity values (OAV) were over a value specified by the author (e.g., in Vilanova et al [20] OAV > 0.2). In contrast, other researchers suggest that the significance of the synergies of similar smelling compounds should be considered [17,22,23].…”

Section: Introductionmentioning

confidence: 99%

The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines

Philipp

Phillip

Brandes

et al. 2018

Journal of Food Quality

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e perceived pear aroma in wines was associated with various short-and medium-chain ester compounds. A consumer study con rmed this assumption. In total, eight ester compounds from a series of 100 aromatic substances were associated with the pear aroma. In this study, a valid stable isotope dilution assay headspace solid-phase microextraction gas chromatography mass spectroscopy (SIDA-HS-SPME-GC-MS) method was developed for the analysis of these compounds, and 102 Austrian Pinot blanc wines of vintages 2013-2016 were analysed. ey were assessed with regard to vintage and origin in uences as well as wine styles. However, an attempt was made to capture the synergies of these compounds for the pear aroma. With the detection of ethyl (E,Z)-2,4-decadienoate and methyl (E)-geranoate, two volatile compounds were measured which had not previously been detected in Austrian wines. e eight analysed esters were perceived very di erently. erefore, speci c odour activity values for the various sensations could be calculated with a mathematical combination of the analyses and the results of the sensory studies. A vintage in uence on the sensorial descriptor "overripe pear" and a relationship between wine style and total pear aroma were determined.

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“…Aroma volatile compounds play a key role in determining the quality of beverages because they are the primary contributors to aroma and produce an effect on sensory characteristics [136,137]. Two main types of methodologies are used for evaluation of the quality of food and beverages.…”

Section: Sensory Evaluation Of Meadmentioning

confidence: 99%

Mead and Other Fermented Beverages

Pereira

Oliveira

Mendes‐Ferreira

et al. 2017

Current Developments in Biotechnology and Bioengineering

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Correlation between volatile composition and sensory properties in Spanish Albariño wines

Cited by 130 publications

References 32 publications

Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines

Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines

The Pear Aroma in the Austrian Pinot Blanc Wine Variety: Evaluation by Means of Sensorial-Analytical-Typograms with regard to Vintage, Wine Styles, and Origin of Wines

Mead and Other Fermented Beverages

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