Identification and determination of volatile constituents in wines from different vine cultivars

Baumes, Raymond; Cordonnier, Robert; Nitz, S.; Drawert, F.

doi:10.1002/jsfa.2740370915

Cited by 115 publications

(86 citation statements)

References 29 publications

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“…Kalecik karas¿ wines (Table II) and similar results were observed in other studies 8,11,22 . With the exception of isoamyl alcohol, the concentrations were much lower than their flavour threshold values 32,35 .…”

Section: Vshygxmsr Sj Jpezsyv Gsqtsyrhwsupporting

confidence: 90%

Contribution by Saccharomyces cerevisiae Yeasts to Fermentation and Flavour Compounds in Wines from cv. Kalecik karasi Grape

Nurgel

Erten

Canbaş

et al. 2002

Journal of the Institute of Brewing

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The effect of indigenous and commercial S. cerevisiae yeasts on fermentation and flavour compounds of wines was examined in pasteurised grape juice. The flavour compounds were analysed and identified by GC-FID and GC-MS, respectively and in general, the amounts of these volatiles were increased by the use of both indigenous and commercial yeasts. The levels of isoamyl alcohol, isoamyl acetate, ethyl octanoate and ethyl deconoate exceeded flavour thresholds. All grape juices were fermented to dryness. Selected yeasts produced higher ethanol concentrations compared to spontaneous fermentations.Key words: cv. Kalecik karas¿, fermentation, flavour compounds, Saccharomyces cerevisiae, wine, yeast. -2863(9'8-32Wine fermentation has traditionally depended on the activity and growth of indigenous yeasts originating from grapes and winery equipment (i.e. natural or spontaneous fermentation) 30 . In enology selected indigenous local, or commercial Saccharomyces cerevisiae strains, can be used to obtain better quality wine than with only natural fermentation 7,30 . Inoculation of grape must with selected yeasts offers better control of alcoholic fermentation and of desirable sensory properties 13,37 . In addition to the main products of ethanol and carbon dioxide, yeasts produce a wide range of flavour compounds during the alcoholic fermentation of grape must. Higher alcohols, esters and acids are quantitatively abundant in wine flavours 19,25 . Previous studies have shown that the yeasts, which induce the fermentative flavour, are responsible for the great differences in the chemical and sensory properties of wines 5,20,21,24,28,36 . Kalecik karas¿ is a native Turkish grape variety of Vitis vinifera. It is a major black grape variety of the Ankara district and is used for the production of good quality red Kalecik karas¿ wine 1,18 . The aim of this study was to investigate differences in fermentation progress and flavour production, using indigenous and commercial S. cerevisiae yeasts, in pasteurised cv. Kalecik karas¿ grape juice, together with spontaneous fermentations for comparison. 1%8)6-%07 %2( 1)8,3(7 =IEWXWThe yeast strain referred to as indigenous S. cerevisiae in this text was selected according to its technological properties from the wine yeasts isolated and identified as S. cerevisiae during cv. Kalecik karas¿ wine fermentations in 1998. The identification of the yeasts was carried out according to API 32C Auxanogramm and API Lab Software (bioMerieux API Systems, Marcy-l'Etoile, France) and Barnett et al 7 . The commercial culture of S. cerevisiae (Fermirouge 7303-Gist Brocades) was obtained from INRA, France. 1IHMYQThe cv. Kalecik karas¿ grape juice was used. Grape juice was prepared by the thermovinification method to promote the colour extraction 3 . Healthy grapes (200 kg) from the vineyard of the Kavakl¿dere Winery (Akyurt, Ankara) were transported to the pilot winery of the Department of Food Engineering, University of Çukurova, Adana. They were de-stemmed and crushed. The crushed grapes were held at 65...

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Section: Vshygxmsr Sj Jpezsyv Gsqtsyrhwsupporting

confidence: 90%

Contribution by Saccharomyces cerevisiae Yeasts to Fermentation and Flavour Compounds in Wines from cv. Kalecik karasi Grape

Nurgel

Erten

Canbaş

et al. 2002

Journal of the Institute of Brewing

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“…The most abundant compounds were the higher alcohols, in accordance with the literature (Baumes et al, 1986). These compounds can be recognized by their strong and pungent smell and taste and they are related to herbaceous notes.…”

Section: Volatile Compounds Formed Principally During the Alcoholic Fsupporting

confidence: 87%

The Aroma of Rojal Red Wines from La Mancha Region – Determination of Key Odorants

Sánchez‐Palomo¹,

García‐Carpintero²,

Gallego³

et al. 2012

Gas Chromatography in Plant Science, Wine Technology, Toxicology and Some Specific Applications

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“…The volatile fraction of a wine can be composed of more than 800 different compounds [2,3] but only 30-40 of which can be odour-active [4,5]. A key position is held by monoterpenols especially for the aroma of Muscat and related cultivars, but also could contribute to the aroma of other non-Muscat cultivars such as Boal, Malvazia, Sercial and Verdelho from which Madeira wines are made.…”

Section: Introductionmentioning

confidence: 99%

Development of headspace solid-phase microextraction-gas chromatography–mass spectrometry methodology for analysis of terpenoids in Madeira wines

Câmara

Alves

Marques

2006

Analytica Chimica Acta

121

103

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A dynamic headspace solid-phase microextraction methodology was developed for analysis of varietal aroma compounds in must and Madeira wine samples, a spirit wine with an ethanol content of 18% (v/v). The factors with influence in the headspace solid-phase microextraction efficiency such as: fibre coating, extraction time and temperature, pH, ionic strength, ethanol content, desorption time and temperature, were optimised and the method validated. The best results were obtained for a 85 m polyacrylate fibre, with a 60 min headspace for must and 120 min for wine samples, in a 2.4 ml sample at 40 • C with 30% of NaCl. The extract is injected in the splitless mode in a GC-MS Varian system, Saturn III, and separated on a Stabilwax capillary column. The linear dynamic range of the method covers the normal range of occurrence of analytes in wine with typical r 2 between 0.985 (␤-ionone) and 0.998 (linalool) for musts and between 0.980 (␣-terpineol) and 0.999 (linalool) for must and wine samples, respectively. For must samples the reproducibility ranges from 2.5% (citronellol) to 14.4% (nerolidol) (as R.S.D.), and from 4.8% (citronellol) to 14.2% (nerolidol) for wine samples. The analysis of spiked samples has shown that matrix effects do not significantly affect method performance. Limits of detection obtained are in low g l −1 range for all compounds analysed in this study.

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Identification and determination of volatile constituents in wines from different vine cultivars

Cited by 115 publications

References 29 publications

Contribution by Saccharomyces cerevisiae Yeasts to Fermentation and Flavour Compounds in Wines from cv. Kalecik karasi Grape

Contribution by Saccharomyces cerevisiae Yeasts to Fermentation and Flavour Compounds in Wines from cv. Kalecik karasi Grape

The Aroma of Rojal Red Wines from La Mancha Region – Determination of Key Odorants

Development of headspace solid-phase microextraction-gas chromatography–mass spectrometry methodology for analysis of terpenoids in Madeira wines

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