Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine

Soares, Rafael Dutra; Welke, Juliane Elisa; Nicolli, Karine Primieri; Zanus, M. C.; Caramão, Elina Bastos; Manfroi, Vítor; Zini, Cláudia Alcaraz

doi:10.1016/j.foodchem.2015.03.013

Cited by 55 publications

(28 citation statements)

References 47 publications

(5 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The odor activity values of esters in the wines with 100 g/L added sucrose were 2.33-10.46 times higher than that of the controls. Previous studies have reported that most esters are secondary metabolites whose formation in wine mainly depends on the number of alcohols and acids that are generated by yeast assimilated sugar during alcoholic fermentation [14][15][16]. Thus, during esterification, a larger number of esters formed in the wine samples that contained a high sugar content; these results were in agreement with the results in this study.…”

Section: Volatile Compoundssupporting

confidence: 92%

“…Furthermore, the addition of sucrose was found to alter the aroma of the final wine product. Most volatile compounds are yeast secondary metabolites whose formation in wine mainly depends on the types of alcohols and acids afforded by sugar assimilation during alcoholic fermentation [14][15][16]. This paper focuses on the influence of different quantities of sucrose on changes in yeast count, total sugar content, ethanol content, titratable acidity, and color parameters during fermentation.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

Liu

Bao

Chen

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

"Shuangyou," a Vitis amurensis Rupr. variety, is widely cultivated in northeastern and western China. Its berries have high acidity and low sugar content. In this study, different proportions of sucrose were added to the must samples during fermentation to investigate the effect of sugar on the physicochemical properties and volatile compounds of "Shuangyou" wines. The addition of sucrose significantly improved yeast growth and alcohol production, altered the color qualities, and slightly decreased titratable acidity during fermentation. The highest tested proportion of added sucrose resulted in the highest maximum yeast counts and final ethanol concentrations. Moreover, 37 volatile compounds (esters, alcohols, fatty acids, ketones, and aldehydes) were identified and quantified by solid-phase microextraction with gas chromatography-mass spectrometry. The concentrations of these compounds were correlated with the addition of sucrose. Furthermore, the addition of 100 g/L sucrose was sufficient for improving the concentrations of the aromatic compounds. The increase in ester, alcohol, and fatty acid concentration led to a positive OAVs impact (odor activity value > 1) at the end of fermentation.

show abstract

Section: Volatile Compoundssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

Liu

Bao

Chen

et al. 2017

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…As principais substâncias relacionadas com as notas de envelhecimento no Champagne são o vitispirano e o 2 metoxi-furano. Já para os espumantes Cava, além do vitispirano, é mencionado o dietil-succinato e o 1,2-dihidro-1,1,6-trimetilnaftaleno (Francioli et al, 2003;Riu-Aumatell et al, 2006), sendo assim importante compreender melhor a evolução tanto durante a elaboração quanto durante o envelhecimento dos espumantes brasileiros, com essa finalidade posteriores análises com uso de técnicas como: SMPE-GC-MS e GC-O, além de técnicas recentes como GCxGC-MS, descrita por Soares et al (2015), deverão ser feitas para atingir esse objetivo.…”

Section: Variávelunclassified

“…Caliari et al (2014) e Meneguzzo (2010) trabalharam com caracterização de espumantes elaborados com diversas cultivares, em pureza, ou em cortes buscando evidenciar as principais características sensoriais e físico-químicas de distintas propostas. Outras pesquisas com espumantes brasileiros também foram desenvolvidas (Stefenon et al, 2014;Soares et al, 2015), visando caracterizar os espumantes moscatéis e outros. Porém, ainda existe uma lacuna de um estudo amplo e detalhado, de vinhos espumantes comerciais, pois com o crescimento de sua produção é necessário estabelecer um padrão de qualidade e tipicidade.…”

Section: Introductionunclassified

Caracterização físico-química de espumantes Brasileiros

Gabbardo

Celotti

2015

Ciência Téc. Vitiv.

View full text Add to dashboard Cite

(Manuscrito recebido em 24.08.2015. Aceite para publicação em 23.10.2015) RESUMO O objetivo do trabalho foi estabelecer as principais características físico-químicas de alguns espumantes brasileiros. Para isso, foram coletadas 19 amostras representativas dos espumantes brasileiros, diretamente do ponto de venda. Em seguida, foram feitas análises multiparâmetros com o uso do método de espectroscopia de infravermelho por transformada de Fourier, a partir dos resultados foram calculados os teores médios, intervalo de confiança e coeficiente de variância. Em paralelo, realizou-se uma avaliação sensorial dos espumantes, por 12 julgadores treinados, com o objetivo de caracterizar os aromas e demais atributos sensoriais. Observou-se na caracterização físico-química que os vinhos apresentam teores equilibrados de acidez e teor alcóolico, que atendem a legislação vigente. Foi também, estabelecido um valor médio de 0,25 g.L -1 de ácido glucônico, o que demonstra a sanidade das uvas usadas na elaboração. O aroma dos espumantes foi caracterizado como: aromas frutados -cítricos, polpa branca e frutas de caroço; aromas doces -calda e mel; florais -flores brancas e rosas; além de pão torrado, brioche, frutas secas, leveduras e toques de ervas. Essa complexidade de aroma pode ser explicada pelas diferentes tipologias de produtos e amostras. SUMMARYThe objective was to characterize the flavor of Brazilian sparkling wines and its main physical and chemical characteristics. For that were collected 19 representative samples of Brazilian sparkling wines, directly from the point of sale. Thereafter, laboratory tests were made with the use of Fourier transform infrared spectroscopy method, from the results of mean values and other indices were calculated. In parallel, a sensory evaluation of sparkling wines was taken by 12 trained panelists, with the objective of characterizing the aroma and other sensory attributes. In the physicochemical characterization, it was observed that the wines have balanced levels of acidity and alcohol content that meet the current legislation. An average value of 0.25 gL -1 of gluconic acid, which demonstrated the sanity of the grapes used in the preparation, was also established. The flavor of these sparkling wines was characterized as: fruity aromas -citrus, white pulp and stone fruit; sweet aromas -syrup and honey; floral -white flowers and roses; besides toasted bread, brioche, dried fruits, yeast and herbal touches. This aromatic complexity may be explained by the different types of products and samples.Palavras-chave: espumantes, caracterização físico-química.

show abstract

“…6 The fermentation step are stopped using a combination of physical (cooling and filtration) and chemical agents (sulfur dioxide). 29 This sparkling wine also could be found by their synonyms: Moscato, Muscatel and Muscat.…”

mentioning

confidence: 99%

Exploratory Analysis of Sparkling Wines Based in the Combined Data of Stable Isotope Analysis with Physicochemical Variables and Volatile Profile

Santos¹,

Celso²,

Rocha³

et al. 2017

J. Braz. Chem. Soc.

View full text Add to dashboard Cite

This work performs an exploratory analysis of the sparkling wines from the state of Rio Grande do Sul, Brazil. Samples of traditional sparkling wine and Moscatel sparkling wine were analyzed and chemometrics tools were applied to physicochemical, gas chromatography and stable carbon isotope analysis. The carbon isotope ratio (δ 13 C-CO 2 ) of the samples presents great heterogeneity and confirm that the isotopic signature of the CO 2 could be derived from the fermentation of C4 sugar. The principal component analysis (PCA) was capable to discriminate and classify the samples in their respective groups and combined data approach was especially important to identify the correlation between the studied variables. With the increasing production of sparkling wines in Brazil, this work helps to evaluate the standards of the local sparkling wines.

show abstract

Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine

Cited by 55 publications

References 47 publications

Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

Caracterização físico-química de espumantes Brasileiros

Exploratory Analysis of Sparkling Wines Based in the Combined Data of Stable Isotope Analysis with Physicochemical Variables and Volatile Profile

Contact Info

Product

Resources

About