Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines

Abstract

The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial analysis were determined. The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed. However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odour activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character.

Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains

“…Wines obtained by the different RUs, using the same S. cerevisiae strain, were generally characterized by different qualitatively volatile molecule profiles in relation to the must employed, contrarily to the results obtained from all the three RUs using the same fermentation agent in synthetic must. In fact, it is well known that the formation of volatile compounds during grape must fermentation depends on several factors, including the nature and concentration of the precursors initially present in the must (their proportions differ from one grape variety to another), the capacity of the naturally occurring or inoculated yeasts to transform them, and the conditions used in winemaking process, including aging ( Roldán et al, 2021 ).…”

Role of Yeasts on the Sensory Component of Wines

“…The variability in the formation of volatile compounds during grape must fermentation depends on several factors, including, in particular, the inoculated yeasts, which, transforming the precursors initially present in the must, determine the final organoleptic characteristics of the wine [47]. Recently, a study has reported that wines obtained by different research units, using the same S. cerevisiae strains, were generally characterized by different qualitatively volatile molecule profiles in relation to the must employed but also in the function of the inoculated strain [48].…”

Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine

“…Whilst wine fermentation in wooden barrels is traditionally carried out for red wines, it has also spread to the production of Italian white wines obtained from native grape varieties [25]. Other recent research evaluated the impact of different fermentation technologies of another typical white wine, namely Palomino Fino, a neutral variety, reporting significant changes of the volatile composition, Odor Activity Values (OAV) and sensory profiles [26].…”