Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties

Noguerol-Pato, R.; González-Barreiro, C.; Cancho-Grande, B.; Martínez, M.C.; Santiago, J.L.

doi:10.1016/j.foodchem.2012.06.104

Cited by 34 publications

(27 citation statements)

References 43 publications

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“…The volatile components in wine were influenced by a lot of aspects, such as the variety of grape, [49][50][51] the position of berry in the same variety, [49,52,53] the sugar concentration of berry and wine, [54][55][56] the effect of fungicides, [57][58][59][60][61] the yeast stains used, [60,62] and the agronomic and technological practices during grape growing and winemaking. [3,50] In this study, the influence of rain-shelter cultivation on volatile compounds of Cabernet Gernischet wines was investigated and compared with those of open-field cultivation.…”

Section: Discussionmentioning

confidence: 99%

Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry

Ning

Yue

et al. 2017

International Journal of Food Properties

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The volatile profiles of Vitis vinifera cv. Cabernet Gernischet wines in vintages 2010 and 2011 from rain-shelter cultivation and open-field cultivation were compared and detected by headspace solid phase micro-extraction with gas chromatography-mass spectrometry. The results showed that the number and concentration of volatile compounds quantified in wine were lower under rainshelter cultivation compared with open-field cultivation. The strength of the fruity, fatty, caramel, and floral aromas of the 2010 vintage wines was lower under rain-shelter cultivation condition, and the compounds contributing to herbaceous aroma series were also lower with rain-shelter cultivation in the 2011 vintage wines. However, the strength of fruity, fatty, caramel, floral, and chemical aromas was higher with rain-shelter cultivation in vintage 2011. The cultivations in the two vintages could be clearly divided into three groups by principal component analysis. The difference between two treatments was significant in vintage 2010, whereas there was no significant difference in vintage 2011. The present work reveals the effects of rain-shelter cultivation on Cabernet Gernischet wine volatile compounds and explains that the technique is helpful in improving the wine quality in some rainy regions. ARTICLE HISTORY

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Section: Discussionmentioning

confidence: 99%

Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry

Ning

Yue

et al. 2017

International Journal of Food Properties

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“…However, this ratio must also be studied as an approximation, since additive, synergic and antagonistic effects between compounds may take place. It is supposed that compounds which contribute to wine aroma are only those displaying OAVs greater than 1, although some authors have reported the relevance to the overall aroma of substances present at OAV>0.2 [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes

Lorenzo¹,

Garde‐Cerdán²,

Jf³

et al. 2015

Ferment Technol

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The aim of this work was to study the evolution of volatile compounds during the alcoholic fermentation of organic and non-organic grapes. To do this, grapes were cultivated using organic and non-organic grapes; their tasting showed some differences between both types of Monastrell grapes. Throughout the alcoholic fermentation, the samples of organic grapes had higher concentration of total alcohols but lower concentration of esters and acids than the samples of conventional ones. Therefore, the volatile composition of wines from two different cultivated grapes using both agronomic practices was different. Moreover, regarding to the volatile compounds that contributed directly to wine aroma, generally organic wine had more chemicals and floral aromas, while the wines from conventional practices had more fruity aromas. Principal component analysis (PCA) showed that it is possible to differentiate between both types of wines in terms of concentration of volatile compounds formed during the alcoholic fermentation. Consequently, agronomic practices affected the grape taste, the wine volatile composition and its quality.

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“…The free volatiles contribute directly to the aroma/odour, whereas the odourless bound precursors represent a potential source of aroma compounds, which can be released by hydrolysis during winemaking or processing and then generate or modify the overall aroma (Wen et al ). The volatile compounds have been studied extensively in several grape cultivars (Kalua and Boss , Noguerol‐Pato et al ). Both free and bound volatiles vary greatly with the grape cultivar (Kalua and Boss , Noguerol‐Pato et al ) and with environmental conditions (Jackson and Lombard ).…”

Section: Introductionmentioning

confidence: 99%

“…The volatile compounds have been studied extensively in several grape cultivars (Kalua and Boss , Noguerol‐Pato et al ). Both free and bound volatiles vary greatly with the grape cultivar (Kalua and Boss , Noguerol‐Pato et al ) and with environmental conditions (Jackson and Lombard ).…”

Section: Introductionmentioning

confidence: 99%

Flavonoid and aromatic profiles of twoVitis viniferaL. teinturier grape cultivars

Chen

Wang

Gao

et al. 2018

Australian Journal of Grape and Wine Research

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Background and Aims: Yan73 and Kolor are Vitis vinifera grape cultivars with both red skin and red pulp. The aim of the present work was to determine the distribution of flavonoid compounds in the skin, pulp and seed, as well as the aromatic composition of the whole berry. Methods and Results: Anthocyanin and flavonol were extracted from grape skin and pulp, while proanthocyanidin was isolated from skin, pulp and seeds; individual anthocyanins, flavonols and proanthocyanidins were then separated and determined by LC/MS. Anthocyanin was dominated by malvidin derivatives in the skin and by peonidin derivatives in the pulp. The distribution of flavonols in the skin and pulp of the two cultivars showed no consistent trend. Proanthocyanidins were unequally distributed in the skin, pulp and seeds. Proanthocyanidin content, composition and mean degree of polymerisation varied distinctly in the three tissues, especially the profile of the proanthocyanidin terminal and extension subunits. Yan73 and Kolor contained similar aroma compounds, both in free form and as glycosidically bound precursors, as determined by GC/MS, but their content varied significantly. Conclusions: Flavonoid compounds were asymmetrically distributed in the skin, pulp and seeds. Epicatechin was the common predominant extension subunit in the three tissues, while epigallocatechin, catechin and epicatechin-3-O-gallate were the characteristic extension subunits of the skin, pulp and seeds, respectively. Kolor accumulated more C6 aldehydes in the free fraction and more alcohols in bound fraction, while Yan73 was characterised by a higher content of terpenes. Significance of the Study: The results define the distribution of flavonoid compounds in two teinturier cultivars.

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Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouratón varieties

Cited by 34 publications

References 43 publications

Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry

Volatile profiles of Cabernet Gernischet wine under rain-shelter cultivation and open-field cultivation using solid-phase micro-extraction–gas chromatography/mass spectrometry

Volatile Composition of Wines Elaborated from Organic and Non-Organic Grapes

Flavonoid and aromatic profiles of twoVitis viniferaL. teinturier grape cultivars

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