Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines

Ferrero-del-Teso, Sara; Arias, Ignacio; Escudero, Ana; Ferreira, Vicente; Fernández-Zurbano, Purificación; Sáenz-Navajas, María-Pilar

doi:10.1016/j.lwt.2019.108848

Cited by 19 publications

(10 citation statements)

References 57 publications

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“…This is particularly true for isovaleraldehyde (3B), methional (3D) and phenylacetaldehyde (3E). These results are consistent with the oxidized aroma nuances noted in the wines made with these unripe grapes [ 36 ].…”

Section: Resultssupporting

confidence: 89%

“…Moristel is an old, red, grape variety ( Vitis vinifera ), traditionally used in the Somontano Designation of Origin in northern Aragón (Spain), which has been little studied [ 36 ]. It has a long vegetative cycle, produces wines with relatively low levels of alcohol and performs well in the face of drought and diseases [ 37 ], which could be a potentially promising variety for adapting to arid climates.…”

Section: Introductionmentioning

confidence: 99%

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Maturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition of Mistelles and Wines with Particular Emphasis in Strecker Aldehydes

Arias-Pérez

Ontañón

Escudero

2022

Foods

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The aim of this article was to assess the influence of the harvest date on the composition of amino acids and derived aromatic compounds in grape-mistelle and wine of the Moristel variety, in different vineyards. Two vineyards were sampled in 2016 and another one in 2017. At each sampling point, grapes were collected, destemmed, crushed and divided into four aliquots. The first three were fermented, and the latter was treated with ethanol, to produce 1-week macerates containing 15% ethanol (v/v)-mistelles. Overall, 10 mistelles and 33 wines were produced. Amino acids, Strecker aldehydes and aroma compounds were analysed. Amino acid profiles are characteristic of the vineyard and level of ripeness, converging with maturation. In fermentation, major amino acids, except proline, are consumed at a relatively fixed and specific tax, while consumption of 13 amino acids is determined by the ratios of alanine, glutamic acid, serine and threonine, with γ-aminobutyric acid. After fermentation, amino acid precursors to Strecker aldehydes are maxima in unripe and overripe samples, while Strecker aldehydes are maxima in unripe wines. No direct correlations between precursor amino acids in mistelle and aromatic compounds in wine have been found. Nevertheless, must amino acid profiles could determine wine aroma composition.

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Section: Resultssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Maturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition of Mistelles and Wines with Particular Emphasis in Strecker Aldehydes

Arias-Pérez

Ontañón

Escudero

2022

Foods

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“…Most studies explored the ripening effect on the berries' metabolome [28], but few focused on the wine metabolome. Nevertheless, grape maturity generated significant sensory effects on wines [29]. In this study, a significant effect of grape maturity was observed on the Cabernet Sauvignon wine metabolome using 1 H-NMR metabolomics.…”

Section: Maturity Stagesmentioning

confidence: 64%

1H-NMR Metabolomics as a Tool for Winemaking Monitoring

et al. 2021

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The chemical composition of wine is known to be influenced by multiple factors including some viticulture practices and winemaking processes. 1H-NMR metabolomics has been successfully applied to the study of wine authenticity. In the present study, 1H-NMR metabolomics in combination with multivariate analysis was applied to investigate the effects of grape maturity and enzyme and fining treatments on Cabernet Sauvignon wines. A total of forty wine metabolites were quantified. Three different stages of maturity were studied (under-maturity, maturity and over-maturity). Enzyme treatments were carried out using two pectolytic enzymes (E1 and E2). Finally, two proteinaceous fining treatments were compared (vegetable protein, fining F1; pea protein and PVPP, fining F2). The results show a clear difference between the three stages of maturity, with an impact on different classes of metabolites including amino acids, organic acids, sugars, phenolic compounds, alcohols and esters. A clear separation between enzymes E1 and E2 was observed. Both fining agents had a significant effect on metabolite concentrations. The results demonstrate that 1H-NMR metabolomics provides a fast and robust approach to study the effect of winemaking processes on wine metabolites. These results support the interest to pursue the development of 1H-NMR metabolomics to investigate the effects of winemaking on wine quality.

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“…Tannin activity refers to the specific enthalpy of interaction between tannins and a hydrophobic surface (polystyrene divinylbenzene HPLC column). This parameter has been related to the perception of astringency and dryness in mouth, 34 and as seen in Table 1 , it strongly and significantly increases with oxidation in most samples in a nonvarietal related way. Changes were not related to any polyphenolic compositional parameter.…”

Section: Resultsmentioning

confidence: 89%

Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation

Bueno-Aventín

Escudero

Fernández-Zurbano

et al. 2021

J. Agric. Food Chem.

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Polyphenolic fractions from Garnacha, Tempranillo, and Moristel grapes were reconstituted to form model wines of identical pH, ethanol, amino acid, metal, and varietal polyfunctional mercaptan (PFM) contents. Models were subjected to a forced oxidation procedure at 35 °C and to an equivalent treatment under strict anoxia. Polyphenolic profiles significantly determined oxygen consumption rates (5.6–13.6 mg L –1 day –1 ), Strecker aldehyde (SA) accumulation (ratios max/min around 2.5), and levels of PFMs remaining (ratio max/min between 1.93 and 4.53). By contrast, acetaldehyde accumulated in small amounts and homogeneously (11–15 mg L –1 ). Tempranillo samples, with highest delphinidin and prodelphinidins and smallest catechin, consume O 2 faster but accumulate less SA and retain smallest amounts of PFMs under anoxic conditions. Overall, SA accumulation may be related to polyphenols, producing stable quinones. The ability to protect PFMs as disulfides may be negatively related to the increase in tannin activity, while pigmented tannins could be related to 4-methyl-4-mercaptopentanone decrease.

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Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines

Cited by 19 publications

References 57 publications

Maturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition of Mistelles and Wines with Particular Emphasis in Strecker Aldehydes

Maturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition of Mistelles and Wines with Particular Emphasis in Strecker Aldehydes

1H-NMR Metabolomics as a Tool for Winemaking Monitoring

Role of Grape-Extractable Polyphenols in the Generation of Strecker Aldehydes and in the Instability of Polyfunctional Mercaptans during Model Wine Oxidation

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