Impact of Frozen Storage on the Free Volatile Compound Profile of Grape Berries

Ouellet, Étienne; Pedneault, Karine

doi:10.5344/ajev.2015.15087

Cited by 4 publications

(7 citation statements)

References 8 publications

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“…It can be seen in Figure 3 that several of the characteristic components of the varietal aroma that were analyzed exhibited higher values in the two wines from frozen grapes than those found in the reference wine (R) and, in many cases, such values were as much as three fold the ones in non-frozen grape wines. The effects of freezing techniques on terpenoids have been previously found also for other grape varieties [ 32 ]. These results are consistent with the previously mentioned skin degradation that occurs during freezing, which facilitates the transfer of skin origin components into the must.…”

Section: Resultsmentioning

confidence: 89%

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

Ruiz-Rodríguez

Durán‐Guerrero

Natera

et al. 2020

Foods

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Freezing grapes is a winemaking technique known as cryoextraction that intends to modify the composition of the final wines. The changes that take place in the frozen grapes facilitate the transfer of certain compounds from the grape skins into the musts because of the grape’s unstructured tissues. For this study, the white grape variety Muscat of Alexandria was selected. Two different cryoextraction procedures have been analyzed as follows: (i) Ultrafast freezing, and (ii) liquid nitrogen freezing. The wines obtained using liquid nitrogen freezing exhibited higher levels of terpenoids, as well as higher levels of hydroxylic compounds and fatty acids than both the wines obtained through traditional methods and ultrafast freezing wines. In any case, both freezing techniques produced wines of a more intense aroma compared with those wines obtained by traditional methods. In fact, liquid nitrogen freezing produced the wines with the most intense aroma and were the best valued by the tasting panel.

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Section: Resultsmentioning

confidence: 89%

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

Ruiz-Rodríguez

Durán‐Guerrero

Natera

et al. 2020

Foods

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“…Grape aroma compounds are predominantly located in the grape skin and require an extraction process to be released. The extraction of a compound is dependent on the nature of the compound, the concentration in the berry, the location within the berry, and the method used during processing [63][64][65]. Winemakers usually achieve this by using a maceration step whereby the compounds are transferred from the solid components to the juice.…”

Section: Effect Of Cryogenic Technologies On Grape Aroma Compoundsmentioning

confidence: 99%

“…Ruiz-Rodríguez et al [31] found significant differences in acetaldehyde concentrations between their wines, which supported earlier research. Ouellet and Pedneault [63] investigated the impact of frozen storage on 22 free volatile compounds of two table grape varieties, i.e., Thompson Seedless and Flame Seedless. The free volatile compound profile of the frozen grapes and juice was significantly different from the fresh juice [63].…”

Section: Effect Of Cryogenic Technologies On Grape Aroma Compoundsmentioning

confidence: 99%

“…Ouellet and Pedneault [63] investigated the impact of frozen storage on 22 free volatile compounds of two table grape varieties, i.e., Thompson Seedless and Flame Seedless. The free volatile compound profile of the frozen grapes and juice was significantly different from the fresh juice [63]. It was further shown that the different freezing treatments affected the volatile profiles of juice differently and that the grape variety played a role.…”

Section: Effect Of Cryogenic Technologies On Grape Aroma Compoundsmentioning

confidence: 99%

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Pre-Fermentative Cryogenic Treatments: The Effect on Aroma Compounds and Sensory Properties of Sauvignon Blanc and Chenin Blanc Wine—A Review

van Breda,

van Jaarsveld,

van Wyk

2024

Applied Sciences

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Low-temperature treatments preceding alcoholic fermentation are becoming increasingly popular and have been used in winemaking as a tool to improve wine colour, aroma, and quality. Additionally, the pre-fermentative treatment of grapes with cryogenic agents protects the grape juice (must) from oxidation by reducing the diffusion of atmospheric oxygen into the liquid phase during the winemaking process. Resultant wines were reported to have enhanced varietal aromas, increased complexity, and higher thiol levels. Indications are that increased contact time between skin and juice improves the extraction of the compounds and/or precursors. Recently, there has been considerable interest in the production of wines with enhanced varietal aromas and improved quality by applying innovative winemaking technologies. This review aims to provide an overview of the aroma and organoleptic quality of Sauvignon blanc and Chenin blanc wines produced from grapes that were subjected to pre-fermentative cryogenic treatments including the impact aroma compounds, i.e., volatile thiols and methoxypyrazines.

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“…Another aspect to be pointed out is that the wines that had been elaborated through freezing grapes were found to be more aromatic than the control wine for which its grapes had not been frozen [ 10 ]. It has been also reported that freezing the juice or grapes had a cultivar-dependent impact on the free volatile compound profile compared with fresh samples [ 16 ]. This winemaking technique was applied to Sauvignon Blanc grapes and resulted in wines with a more complex aroma and a greater polyphenolic load [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines

Pedrosa-López

Aragón-García

Ruiz-Rodríguez

et al. 2022

Foods

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The transfer of aromatic compounds from the grape skins to the musts has been studied using a process involving freezing whole bunches or crushed grapes for winemaking the Muscat of Alexandria variety (white wine). Subsequently, a prefermentative maceration has been applied to some of the samples. The aromatic profiles of the final wines have been determined using gas chromatography coupled to mass spectrophotometry (GC-MS). The results revealed that, in the trials in which whole grapes were frozen, the final wines had a higher aromatic concentration compared to that of wines obtained by either freezing crushed grapes or obtained with traditional winemaking techniques. Thus, the wines produced from frozen whole grapes were found to exhibit different characteristics from the rest of the wines. The compounds affected by the freezing either of the whole bunches or the crushed grapes were terpenes, acids, and esters. Lower differences were found for wines produced applying prefermentative maceration after the freezing process.

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Impact of Frozen Storage on the Free Volatile Compound Profile of Grape Berries

Cited by 4 publications

References 8 publications

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

Pre-Fermentative Cryogenic Treatments: The Effect on Aroma Compounds and Sensory Properties of Sauvignon Blanc and Chenin Blanc Wine—A Review

Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines

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