Determination of Odorants in Varietal Wines from International Grape Cultivars (Vitis vinífera) Grown in NW Spain

Vilanova, Mar; Genisheva, Zlatina; Graña, M.; Oliveira, J. M.

doi:10.21548/34-2-1097

Cited by 35 publications

(48 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These values compare to those found in wines from V. vinifera varieties for which reported values ranged from 117 to 1101 μg/L in six grape varieties grown in Portugal, including Riesling (195 μg/L), and Sauvignon Blanc (390 μg/L) [24,25]. Both the concentration and the sensory impact of C 6 compounds are known to decrease in wine when compared to grape juice.…”

Section: Compounds and Other Fadpsupporting

confidence: 62%

See 1 more Smart Citation

Volatile Compounds from Must and Wines from Five White Grape Varieties

Slegers¹,

Angers²,

Pedneault³

2017

J Food Chem Nanotechnol

View full text Add to dashboard Cite

Viticulture and wine production in challenging environments such as cold and humid areas has substantially expanded in recent years, mostly due to the development of grapevine varieties that show high resistance to fungal diseases and cold temperatures. These interspecific hybrid Vitis (IHV) varieties result from multiple crosses between Vitis vinifera varieties and North American native species such as V. riparia and V. labrusca. Limited scientific information is available on the aroma and winemaking of IHV, and about the relationships between grape and wine composition in regard to compounds of enological interest. In this work, the profile of volatile compounds of grapes and wines from five white IHV varieties largely grown in cold-climate viticulture (Frontenac blanc, Frontenac gris, Seyval, St. Pepin and Vidal) was determined by GC-MS-SPME. Compound classes detected in juice and wine included fatty acid degradation products that represented the largest part of volatile compounds, fatty acid ethyl esters, terpenes, C 13 -norisoprenoids, and volatile phenols and other phenyl derivatives. The flavor profile of Vidal showed the largest diversity of compounds in both juice and wine, and the overall highest amount of volatile compounds of all varieties. Principal component analysis showed relationships between the presence of certain C 6 compounds, terpene and volatile phenols in musts and in the finished wines.

show abstract

Section: Compounds and Other Fadpsupporting

confidence: 62%

“…Consistent with the profile of must volatile compounds, Vidal wines showed the highest terpene concentration (55.0 μg/L, Table 3 [24]. Terpenes are known to bring desirable floral and citrus aroma in wine, and linalool has been identified as an impact odorant in young Vidal wine [10].…”

Section: Volatile Compounds From Must and Wines From Five White Grapementioning

confidence: 67%

Volatile Compounds from Must and Wines from Five White Grape Varieties

Slegers¹,

Angers²,

Pedneault³

2017

J Food Chem Nanotechnol

View full text Add to dashboard Cite

show abstract

“…Also, ethyl 2-hydroxypropanoate (ethyl lactate) was the most abundant ethyl ester. According to Vilanova et al (2013) and Noguerol-Pato et al (2014), 3-methylbutyl acetate (isopentyl acetate) was the most abundant acetate ester, which is consistent with our results. We detected low concentrations of 2-(4-methyl-1-cyclohex-3-enyl)propan-2-ol (α-terpineol) in Tempranillo wines, as did Noguerol-Pato et al (2014).…”

Section: Discussionsupporting

confidence: 92%

Application of Volatile Compounds Analysis for Distinguishing between Red Wines from Poland and from Other European Countries

Stój

Czernecki

Domagała

et al. 2017

SAJEV

View full text Add to dashboard Cite

Authenticity and the geographical origin of wines are terms of great importance for consumers and producers. This work is focused on distinguishing between red wines from Poland and from other European countries, notably France, Italy and Spain. To achieve this goal, we determined aroma compounds in wines from different countries by headspace solid-phase microextraction/gas chromatography-mass spectrometry. The content of hexan-1-ol in Polish wines was significantly higher (about twice as high) than in French, Italian and Spanish wines. Linear discriminant analysis (LDA) showed that 3-(methylsulfanyl) propane-1-ol, hexan-1-ol, ethyl phenylacetate and ethyl 2-hydroxy-4-methylpentanoate were the most discriminant variables for distinguishing between wines from Poland and from other European countries. Hierarchical cluster analysis (HCA) revealed that Polish wines were separated thoroughly from the other wines based on ethyl phenylacetate, hexan-1-ol, ethyl 2-hydroxy-4-methylpentanoate, (E)-3-hexen-1-ol, 2-phenylethanol and 3-(methylsulfanyl)propan-1-ol, which is important for preventing possible frauds.

show abstract

“…Such tendency can explain that current alcohol rises with the degree of ripeness of grapes. According to information [15] Phenylethyl Alcohol has the high concentrations in dessert special wines that is agree with current findings and it is more abundant in white wines from Riesling, Chardonnay, Pinot blanc and Gewürztraminer [16].…”

Section: Volatile Compositionssupporting

confidence: 89%

Sensory and chemical attributes of dessert wines made by different freezing methods of Marselan grapes

2017

View full text Add to dashboard Cite

Keywords:Icewine Marselan Freezing Northen Black Sea coast. Introduction. The purpose of research was to determine the impact of different freezing methods of Marselan grapes on sensory and physicochemical compositions of obtained icewines.Materials and methods. Sweet wines were obtained by two ways of freezing of Marselan grapes: naturally and alternativecryogenic extraction. The production and physicochemical parameters of wines were conducted in agreement with the provisions of the International Organization of Vine and Wine relating to icewine technology. Quantitative and qualitative composition of aromatics in sweet wines were determined by gas chromatography. Sensory analysis consistent with ISO 8586-2 showed the organoleptic attributes of dessert wines.Results and Discussion. According to the agricultural climatic resources of Northen Black Sea coast exactly in Odesa region red variety Marselan is suiTable for processing into dessert wine of premium sector. Freezing of grapes by cryogenic extraction was slower and at a lower temperature (-10ᵒC) compare to natural method (harvesting at -7ᵒC) for obtaining of must with a high sugar content.The chemical composition of the wine grape Marselan, frozen in various ways were not significantly different. Positive correlations among the variables responsible for the content of sugar, ethanol and volumetric mass concentrations of volatile acids were observed in both samples. 35 and 37 aroma compounds were found in wines made by natural (NF) and alternative freezing (AF) respectively by gas chromatography. Concentrations of alcohols in both wines were the highest among aroma volatiles counting more than 60 % and 40 % in wines of NF and AF accordingly. Esters, higher alcohols, volatile acids differ in mass concentration, and C 6 compounds were found only in the wine produced from grapes frozen on the vine. Sensory analysis showed differences in intensity of fruit notes, hints of nuts and longitude of aftertaste.Conclusions. The results of the research demonstrate the peculiarities in the formulation of unique aromatic and chemical profiles of icewines made from Marselan, as well as a way of freezing affects the defining characteristics of the wines.

show abstract

Determination of Odorants in Varietal Wines from International Grape Cultivars (Vitis vinífera) Grown in NW Spain

Cited by 35 publications

References 46 publications

Volatile Compounds from Must and Wines from Five White Grape Varieties

Volatile Compounds from Must and Wines from Five White Grape Varieties

Application of Volatile Compounds Analysis for Distinguishing between Red Wines from Poland and from Other European Countries

Sensory and chemical attributes of dessert wines made by different freezing methods of Marselan grapes

Contact Info

Product

Resources

About