Effect of storage under carbon dioxide atmosphere on the volatile, amino acid, and pigment constituents in red grape (Vitis vinifera L. Var. Agiorgitiko)

Abstract

Volatiles of whole red grapes (Vitis vinifera L. var. Agiorgitiko) were isolated by using head-space technique. The grape prior to analysis were exposed for a period of 10 days under carbon dioxide atmosphere. This technique is currently used by wine-makers before the grapes are crushed and is called "carbonic maceration". The chemical composition of total volatiles was compared to this of control sample obtained from the same variety of grapes and stored for the same time period under normal atmosphere conditions. The composition of the amino acids and anthocyans, before and after carbon dioxide treatment, was also investigated. Significant differences in the constituents between the two groups were observed regarding the composition of the amino acids and anthocyans, as well as the volatile constituents, where 114 compounds were identified in the carbon dioxide treated sample, compared to 60 of the control sample.

Determination of major anthocyanin pigments in Hellenic native grape varieties (Vitis vinifera sp.): association with antiradical activity

“…Cultivars originated mainly from the collection of the Institute of Wine, but representative samples were selected from vineyards throughout Greece to obtain a wider and more reliable picture. The findings showed that malvidin 3-O-glucoside is the predominant anthocyanin, as demonstrated for a number of other V. vinifera species, including Syrah (Roggero et al, 1986), Agiorgitiko (Dourtoglou et al, 1994), Agiorgitiko and Kotsifali (Lanaridis and Bena-Tzourou, 1997), Cabernet Franc, Merlot and Pinot Noir (Mazza et al, 1999), and Tempranillo (Esteban et al, 2001). The profile of the other anthocyanins was distinctive for each cultivar, but the degree of ripeness (Roggero et al, 1986;Lanaridis and Bena-Tzourou, 1997) may be critical in this respect, because anthocyanin distribution can be considerably affected during different maturation stages.…”

Identification of volatile constituents in wines from Vitis vinifera var vidadillo and sensory contribution of the different wine flavour fractions

“…The technology used in the wine making prevented an excessive grape crushing, and a significant quantity of the grapes passed to the fermentation tanks uncrushed. Thus, it is likely that carbonic maceration took place to some extent, conditions in which it has been postulated (Dourtoglou et al 1994) that the phenylpropanoid metabolism is reactivated. It is not clear if these compounds arise from the hydrolysis of some glycosidic precursors already present in the grape (Williams et a1 1989), if they are generated in the first stages of the wine making, or if they are the consequence of the cinnamoyl esterase activity of the yeast (Thurston and Tubbs 1980), bacteria (Dubois 1983) or some other exogenous enzymes (Dugelay et a1 1993).…”

Ion-pair reversed phase liquid chromatography-indirect conductivity detection and response deviations of underivatised amino acids

“…This method has been successfully used as a size-exclusion clean-up method of aqueous samples (biological fluids, fermentation products etc.) prior to amino acid analysis [41,42]. Furthermore, ultrafiltration has been shown to be a convenient clean-up tool prior to ion-pairing methods [43].…”