Effect of different levels of skin disruption and contact with oxygen during grape processing on phenols, volatile aromas, and sensory characteristics of white wine

Lukić, Igor; Horvat, Ivana; Radeka, Sanja; Damijanić, Kristijan; Staver, Mario

doi:10.1111/jfpp.13969

Cited by 8 publications

(14 citation statements)

References 38 publications

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“…The concentration of isoamyl acetate (tropical and banana aromas) was actually twice as high in the reductive method. Similar results were obtained by Cejudo-Bastante, Castro-Vázquez, Hermosín-Gutiérrez and Pérez-Coello [ 6 ] (620 µg·L −1 in the hyperoxidized wine and 1330 µg·L −1 of isoamyl acetate in the control wine) and Lukić, Horvat, Radeka, Damijanić and Staver [ 11 ] (857.41 µg·L −1 in heavily oxygenated grape juice and 1639.48 µg·L −1 of isoamyl acetate in grape mash pressing).…”

Section: Resultssupporting

confidence: 86%

“…For the hyperoxygenated variant, there were decreases in ethyl butyrate and ethyl hexanoate and increases in ethyl decanoate. Decreases in the concentration of this group were also noted by Cejudo-Bastante, Castro-Vázquez, Hermosín-Gutiérrez and Pérez-Coello [ 6 ] and Lukić, Horvat, Radeka, Damijanić and Staver [ 11 ]. Interestingly, the results in similar work by Cejudo-Bastante, Hermosín-Gutiérrez, Castro-Vázquez and Pérez-Coello [ 8 ], showed a higher concentration of these substances.…”

Section: Resultssupporting

confidence: 68%

“…Statistical differences were achieved for isobutyl alcohol, 2-phenylethanol and 1-propanol with a higher concentration in the hyperoxygenation treatment. The results differ slightly in different studies [ 8 , 10 , 11 ] due to the huge variability in the composition of must from different grape varieties and wine regions.…”

Section: Resultsmentioning

confidence: 63%

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Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines

et al. 2021

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This paper evaluates the effect of must hyperoxygenation on final wine. Lower concentrations of caftaric acid (0.29 mg·L−1), coutaric acid (1.37 mg·L−1) and Catechin (0.86 mg·L−1) were observed in hyperoxygenated must in contrast to control must (caftaric acid 32.78 mg·L−1, coutaric acid 5.01 mg·L−1 and Catechin 4.45 mg·L−1). In the final wine, hydroxybenzoic acids were found in higher concentrations in the control variant (gallic acid 2.58 mg·L−1, protocatechuic acid 1.02 mg·L−1, vanillic acid 2.05 mg·L−1, syringic acid 2.10 mg·L−1) than in the hyperoxygenated variant (2.01 mg·L−1, 0.86 mg·L−1, 0.98 mg·L−1 and 1.50 mg·L−1 respectively). Higher concentrations of total flavanols (2 mg·L−1 in hyperoxygenated must and 21 mg·L−1 in control must; 7.5 mg·L−1 in hyperoxygenated wine and 19.8 mg·L−1 in control wine) and polyphenols (97 mg·L−1 in hyperoxygenated must and 249 mg·L−1 in control must; 171 mg·L−1 in hyperoxygenated wine and 240 mg·L−1 in control wine) were found in both the must and the control wine. A total of 24 volatiles were determined using gas chromatography mass spectrometry. Statistical differences were achieved for isobutyl alcohol (26.33 mg·L−1 in control wine and 32.84 mg·L−1 in hyperoxygenated wine), or 1-propanol (7.28 mg·L−1 in control wine and 8.51 mg·L−1 in hyperoxygenated wine), while esters such as isoamyl acetate (1534.41 µg·L−1 in control wine and 698.67 µg·L−1 in hyperoxygenated wine), 1-hexyl acetate (136.32 µg·L−1 in control wine and 71.67 µg·L−1 in hyperoxygenated wine) and isobutyl acetate (73.88 µg·L−1 in control wine and 37.27 µg·L−1 in hyperoxygenated wine) had a statistically lower concentration.

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Section: Resultssupporting

confidence: 86%

Section: Resultssupporting

confidence: 68%

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Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines

et al. 2021

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“…In this study, the ratios of terpene concentrations in different monovarietal wines varied from compound to compound, but it was generally observed that wines from Škrlet, a relatively unexplored Croatian grape variety, were characterized by the highest concentrations of many important monoterpenes (Table 1), while the concentrations of other monoterpenes were also among the highest in the investigated wines. The concentrations of monoterpenes in Malvazija istarska wines were notable and generally in fair agreement with those reported previously for this variety, with linalool followed by geraniol as the most abundant [43,[47][48][49]. Malvazija was followed by Pošip wine with intermediate concentrations, while Maraština and especially Kraljevina wines had the lowest terpene concentrations.…”

Section: Gc-mssupporting

confidence: 89%

Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal Differentiation

Lukić

Carlin

Vrhovšek

2020

Foods

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To differentiate white wines from Croatian indigenous varieties, volatile aroma compounds were isolated by headspace solid-phase microextraction (HS-SPME) and analyzed by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOF-MS) and conventional one-dimensional GC-MS. The data obtained were subjected to uni- and multivariate statistical analysis. The extra separation ability of the GC×GC second dimension provided additional in-depth volatile profile information, with more than 1000 compounds detected, while 350 were identified or tentatively identified in total by both techniques, which allowed highly efficient differentiation. A hundred and sixty one compounds in total were significantly different across monovarietal wines. Monoterpenic compounds, especially α-terpineol, followed by limonene and linalool, emerged as the most powerful differentiators, although particular compounds from other chemical classes were also shown to have notable discriminating ability. In general, Škrlet wine was the most abundant in monoterpenes, Malvazija istarska was dominant in terms of fermentation esters concentration, Pošip contained the highest levels of particular C13-norisoprenoids, benzenoids, acetates, and sulfur containing compounds, Kraljevina was characterized by the highest concentration of a tentatively identified terpene γ-dehydro-ar-himachalene, while Maraština wine did not have specific unambiguous markers. The presented approach could be practically applied to improve defining, understanding, managing, and marketing varietal typicity of monovarietal wines.

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“…This increase in popularity is also reflected by the number of scientific papers that were published on this topic in the past decade. Several recent papers deal with flavour properties and volatile compounds of commercially available products [2][3][4][5], of ciders produced from different apple varieties [6,7], or different stages of maturity [6,8], or cider and apple wines produced with varying production strategies [7,[9][10][11][12][13]. In contrast to wine technology, however, in which the impact of grape variety, oenological yeast strains, fermentation strategy or other parameters have been well investigated, there is still a lack of knowledge with respect to the behaviour and the properties of apple wines and ciders.…”

Section: Introductionmentioning

confidence: 99%

The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine

Ruppert

Innerhofer²,

Voit³

et al. 2021

Foods

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The flavour and the volatilome of apple wines made from the Austrian heritage variety Ilzer Rose was in the scope of this study. The apple wines were produced by adopting oenological practises that are not commonly used in fruit wine production. Different fermentation strategies including the addition of enzymes with β-glucosidase activity, addition of a fining agent, maceration of the mash along with mash fermentation were applied. The volatile compounds of the juices as intermediates and the resulting apple wines were analysed using headspace-SPME GC-MS. CATA technique with a well-trained panel was applied for sensory evaluation. The results show that the flavour of single-variety apple wine can be significantly altered by taking oenological measures. High correlations were found between the results of the analytical investigation and the sensory evaluation. Maceration of the mash leads to an increase in the fruity character of the products, also reflected by significantly higher fruit ester quantities in the wine. During mash fermentation, spontaneous malolactic fermentation was induced leading to a product with new, but thoroughly interesting sensory properties of the apple wine. The results of this study demonstrate that the integration of oenological measures may open a wide field to the development of a high diversity in apple wine flavour.

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Effect of different levels of skin disruption and contact with oxygen during grape processing on phenols, volatile aromas, and sensory characteristics of white wine

Cited by 8 publications

References 38 publications

Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines

Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines

Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal Differentiation

The Impact of the Fermentation Strategy on the Flavour Formation of Ilzer Rose (Malus domestica Borkh.) Apple Wine

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