On‐vine withering process of ‘Moscato bianco’ grapes: effect of cane‐cut system on volatile composition

Giacosa, Simone; Giordano, Manuela; Vilanova, Mar; Cagnasso, E.

doi:10.1002/jsfa.9281

Cited by 9 publications

(3 citation statements)

References 31 publications

(76 reference statements)

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“…The importance of monoterpene alcohols and cyclic terpenes to Corvina wines aroma was recently described, in particular for linalool [34,35]. In the present study, linalool was the main monoterpene alcohol detected and its concentration was significantly decreased by withering, in agreement with previous findings [17,36]. Considering that in control wines linalool had an OAV = 1.1, a possible contribution to wine aroma characteristics can be expected, whereas in wines from withered grapes this was not the case (OAV = 0.59 and 0.66 for fruttaio and on-vine respectively).…”

Section: Influence Of Grape Withering On Volatile Composition Of Corvsupporting

confidence: 93%

Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines

Slaghenaufi¹,

Boscaini²,

Prandi³

et al. 2020

Molecules

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Withering is a practice traditionally used in various regions to produce sweet or dry wines. During withering there is an increase in sugar content but also a modification in volatile compound profiles. Controlling metabolic changes through the dehydration process to obtain wines with desired characteristics is therefore a challenging opportunity. The effects of two different withering technologies, post-harvest or on-vine with blocked sap vessel flow, on the volatile profile of young and aged Corvina red wines was investigated. The results showed that modulation of wine aroma due to the withering process is associated with fermentative metabolites, such as esters, higher alcohols, and acids, as well as grape-related compounds such as C6 alcohols, terpenes and norisoprenoids. Significant differences were also found by comparing the two withering techniques. Post-harvest in a traditional “fruttaio” warehouse wines showed higher content of ethyl acetate, ethyl butanoate, β-citronellol and 3-oxo-α-ionol, whereas post-harvest withering on-vine increased β-damascenone in wines. The type of withering technique has an influence on the evolution of some aroma compounds during the aging of wine, among them linalool, (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene (TPB), n-hexyl acetate, ethyl acetate, ethyl 3-methylbutanoate, 3-oxo-α-ionol and β-damascenone.

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Section: Influence Of Grape Withering On Volatile Composition Of Corvsupporting

confidence: 93%

Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines

Slaghenaufi¹,

Boscaini²,

Prandi³

et al. 2020

Molecules

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“…Usually, a dehydration process conducted on berries pre-treated with an alkaline treatment leads to faster weight loss when compared with the normal on-wine or off-vine grape withering process [10,13,[40][41][42]. Berries weight loss (WL) during dehydration, mainly due to water loss, was rapid during the first 8 days of dehydration (up to 50% WL, about 6% of WL for day) and then slowed down from day 8 to 13 (WL interval of 15%, about 3% of WL for day; Table 1).…”

Section: Dehydration Kinetics and Berries Chemical Compositionmentioning

confidence: 99%

Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.)

Corona

Planeta

Bambina

et al. 2020

Foods

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A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 °C) to accelerate the drying process, rinsed, and dehydrated in simulated conditions (relative humidity 30%, 30 °C temperature, air speed 0.9 m/s). Three dehydration levels were achieved, corresponding to “Passolata”, “Bionda”, and “Malaga” stages (35%, 50%, and 65% of weight loss, respectively) of the Pantelleria denomination of origin (DOC). Grape skin mechanical properties, technological parameters, phenolics, and aroma profile varied considerably during dehydration. The most important aroma compounds for their olfactory impact, such as linalool, geraniol, nerol, and citronellol, especially in glycosylated forms, significantly increased in dried grapes compared to fresh ones, even if aroma profile modification occurred. A decrease in break skin force could have induced higher release of flavonoids. The findings showed relevant changes, allowing winemakers to better select the ratio of fresh and dehydrated grapes in the function of the final desired wine.

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“…Meaningful differences are accepted as p < .05. Also, a principal component analysis (PCA) was made (Giacosa et al., 2019).…”

Section: Methodsmentioning

confidence: 99%

Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana‐Turkey

Türk

Şen

2021

J. Food Process. Preserv.

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In this study, the effects of different altitudes on the physicochemical properties and aroma compounds of astragalus honey were investigated. As the altitude increased, the moisture content of honey samples decreased. Similarly, as the altitude increased, the acidity and the diastase activity of samples increased. Aroma compounds were identified and quantified using the GC‐MS‐FID. It was determined that with the increasing altitude, the total amount of the alcohol compounds decreased, and the total amount of the lactone compounds and the norisoprenoid compounds increased with the decreasing altitude. Moreover, 11 different aroma compounds with an odor activity value above one were detected. From these compounds, Limonene, (E)‐Linalool oxide, (Z)‐Linalool oxide, and acetic acid were determined as the powerful odor active compounds in all of the honey samples. The first data on the change of aroma compounds in honey with the effect of altitude were obtained through this study. Novelty Impact Statement Honey, in which many different plant sources are used in the production by honey bees, is an important food item worldwide with its economic and nutritive value. Aroma compounds play an important role in the quality of honey, which is named according to the plant origin from which it is obtained. Through this study, it has been tried to reveal the relationship between the sensorial quality of honey and climate change depending on changing altitude. Hence, in a climate change scenario, the results obtained from this study can help us know what climatic conditions are best for producing high‐quality astragalus honey.

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On‐vine withering process of ‘Moscato bianco’ grapes: effect of cane‐cut system on volatile composition

Cited by 9 publications

References 31 publications

Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines

Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines

Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.)

Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana‐Turkey

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