Impact of SO2 and bentonite addition during fermentation on volatile profile of two varietal white wines

Santos, Cátia; Silva, Marco Gomes da; Cabrita, María João

doi:10.1016/j.lwt.2020.109893

Cited by 11 publications

(3 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, this approach is simple, versatile and can be successfully used when just a comparison of the number of individual compounds among samples is desired [50,51]. As the conversion of the analyte/IS response ratio into the analyte concentration can be misleading, many authors have expressed their results as a chromatographic peak area percentage for each volatile in order to compare it among the studied treatments [52,53]. In this case, an equal matrix effect on all analytes is also supposed to occur and the single peak area/total peak area ratio allows just a rough correction.…”

Section: Standard Addition Methodsmentioning

confidence: 99%

Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization

et al. 2021

View full text Add to dashboard Cite

The aim of this review is to explore and discuss the two main aspects related to a HeadSpace Solid Phase Micro-Extraction Gas-Chromatography/Mass-Spectrometry (HS-SPME-GC/MS) quantitative analysis of volatile compounds in wines, both being fundamental to obtain reliable data. In the first section, recent advances in the use of multivariate optimization approaches during the method development step are described with a special focus on factorial designs and response surface methodologies. In the second section, critical aspects related to quantification methods are discussed. Indeed, matrix effects induced by the complexity of the volatile profile and of the non-volatile matrix of wines, potentially differing between diverse wines in a remarkable extent, often require severe assumptions if a reliable quantification is desired. Several approaches offering different levels of data reliability including internal standards, model wine calibration, a stable isotope dilution analysis, matrix-matched calibration and standard addition methods are reported in the literature and are discussed in depth here.

show abstract

Section: Standard Addition Methodsmentioning

confidence: 99%

Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization

et al. 2021

View full text Add to dashboard Cite

show abstract

“…3,8 Another important technological tool to improve wine quality is bentonite, which is widely used as a fining agent to avoid turbidity and minimize the risk of haze formation, reducing the unstable proteins, charged species, or aggregates mainly in white wines. 9 Although it has been reported that its addition to wine fermentation has a low impact on enological parameters, 9 clear separation is obtained between wines with and without bentonite when volatile compounds are analyzed. 9,10 Although the utilization of bentonite reduces winery products' turbidity, during protein precipitation, important aroma compounds are trapped and leave the final product, reducing the aromatic profile.…”

Section: Introductionmentioning

confidence: 99%

“…9 Although it has been reported that its addition to wine fermentation has a low impact on enological parameters, 9 clear separation is obtained between wines with and without bentonite when volatile compounds are analyzed. 9,10 Although the utilization of bentonite reduces winery products' turbidity, during protein precipitation, important aroma compounds are trapped and leave the final product, reducing the aromatic profile. 11 Evaluation of T. delbrueckii and bentonite in sparkling wines is a quite new topic in current literature.…”

Section: Introductionmentioning

confidence: 99%

Strategies on aroma formation in Chardonnay sparkling base wine: Different Saccharomyces cerevisiae strains, co‐inoculation with Torulaspora delbrueckii and utilization of bentonite

Hickert,

Cattani,

Manfroi

et al. 2023

Biotech and App Biochem

View full text Add to dashboard Cite

The worldwide production of sparkling wines has been growing annually, driven by a market demand for high quality and more complex products. The present study aimed to evaluate the fermentation of Chardonnay must using two different Saccharomyces cerevisiae yeasts, either alone (from commercial brands A and B) or in combination with Torulaspora delbrueckii (ScA + Td and ScB + Td, respectively), as well as the addition of bentonite to the fermentation with ScA (ScA + Ben), to investigate their impact on aroma formation in sparkling base wine. Enological parameters, volatile composition, and sensory profile were evaluated. The results showed notable differences in total sulfur dioxide and volatile acidity among the S. cerevisiae strains. Moreover, the esters ethyl acetate, isoamyl acetate, hexyl acetate, and phenethyl acetate showed significant differences among treatments. Esters are recognized for their contribution to fruity and floral aromas, making them an essential part of the aromatic profile of wines. The descriptive analysis revealed that ScB + Td had the highest intensity of floral and tropical fruit notes, as well as aromatic clarity. The use of bentonite did not affect the aromatic composition or sensory profile of the wine. Therefore, the co‐inoculation of S. cerevisiae with T. delbrueckii can lead to a base wine with a higher intensity of important volatile compounds and sensory attributes, providing an important alternative to produce winery products with a more complex aroma profile.

show abstract

Evolution of sensory analysis attributes and volatile aging markers in bottle fermented craft beers during storage at different temperatures.

Valentoni

Santoru

Sanna

et al. 2022

Food Chemistry Advances

View full text Add to dashboard Cite

Impact of SO2 and bentonite addition during fermentation on volatile profile of two varietal white wines

Cited by 11 publications

References 39 publications

Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization

Quantification of Volatile Compounds in Wines by HS-SPME-GC/MS: Critical Issues and Use of Multivariate Statistics in Method Optimization

Strategies on aroma formation in Chardonnay sparkling base wine: Different Saccharomyces cerevisiae strains, co‐inoculation with Torulaspora delbrueckii and utilization of bentonite

Evolution of sensory analysis attributes and volatile aging markers in bottle fermented craft beers during storage at different temperatures.

Contact Info

Product

Resources

About