Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins

Callejón, Raquel M.; Margulies, Benjamin; Hirson, Gregory D.; Ebeler, Susan E.

doi:10.5344/ajev.2012.12009

Cited by 33 publications

(27 citation statements)

References 52 publications

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“…Higher hexanol levels are due to skin contact, when C6-aldehydes and C6-alcohols are formed from the enzymatic and chemical oxidation of fatty acid precursors extracted from the grape skins. Hexenal is reduced to hexanol during alcoholic fermentation (Callejón et al, 2012;Joslin & Ough, 1978). Moreover, the FoS wines showed significantly higher levels of methanol, propanol (sweet, fresh alcohol), isoamyl alcohol (nail polish) and 2-phenyl ethanol (floral, honey, lilac, rose) compared to the ScBF wines, which also were significantly higher than in the Control wines.…”

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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“…Callejón et al (2012) monitored the effects of skin contact time on the partitioning, release, and formation of volatile compounds during fermentation of Cabernet Sauvignon grapes (laboratory scale), using a polydimethylsiloxane (PDMS) SPME fiber in HS. Silva Ferreira et al (2014) carried out a study of the changes of volatile profile at microscale fermentation (5 mL) in fermentation media with different sources of assimilable nitrogen using again HS-SPME.…”

Section: Introductionmentioning

confidence: 99%

Monitoring volatile compounds production throughout fermentation by Saccharomyces and non-Saccharomyces strains using headspace sorptive extraction

et al. 2017

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Currently, there is a growing interest in the use of non-Saccharomyces yeast to enhance the aromatic quality of wine, with pure or mixed cultures, as well as sequential inoculation. Volatile components of wines were closely related to their sensory quality. Hence, to study the evolution of volatile compounds during fermentation was of great interest. For this, sampling methods that did not alter the volume of fermentation media were the most suitable. This work reports the usefulness of headspace sorptive extraction as non-invasive method to monitor the changes in volatile compounds during fermentation. This method allowed monitoring of 141 compounds throughout the process of fermentation by Saccharomyces cerevisiae and Lachancea thermotolerans strains. Both strains showed a similar ability to ferment a must with high sugar content. The S. cerevisiae strain produced higher amount of volatile compounds especially esters that constitutes fruity aroma than L. thermotorelans.

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“…A similar study on Merlot showed little change in color, but the proanthocyanidins contained more epigallocatechin subunits [62]. Apart from phenolic extraction, removing the solids during fermentation of a red grape must has dramatic effects on some volatiles, and both increases and decreases have been observed [63].…”

Section: Mixing Solids and Liquidmentioning

confidence: 90%

Maceration and Extraction of Grape Components

Waterhouse

Sacks

Jeffery³

2016

Understanding Wine Chemistry

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Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without Skins

Cited by 33 publications

References 52 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

Monitoring volatile compounds production throughout fermentation by Saccharomyces and non-Saccharomyces strains using headspace sorptive extraction

Maceration and Extraction of Grape Components

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