Sensory and chemical attributes of dessert wines made by different freezing methods of Marselan grapes

Abstract

Keywords:Icewine Marselan Freezing Northen Black Sea coast. Introduction. The purpose of research was to determine the impact of different freezing methods of Marselan grapes on sensory and physicochemical compositions of obtained icewines.Materials and methods. Sweet wines were obtained by two ways of freezing of Marselan grapes: naturally and alternativecryogenic extraction. The production and physicochemical parameters of wines were conducted in agreement with the provisions of the International Organization of Vine and Wine relating to icewine technology. Quantitative and qualitative composition of aromatics in sweet wines were determined by gas chromatography. Sensory analysis consistent with ISO 8586-2 showed the organoleptic attributes of dessert wines.Results and Discussion. According to the agricultural climatic resources of Northen Black Sea coast exactly in Odesa region red variety Marselan is suiTable for processing into dessert wine of premium sector. Freezing of grapes by cryogenic extraction was slower and at a lower temperature (-10ᵒC) compare to natural method (harvesting at -7ᵒC) for obtaining of must with a high sugar content.The chemical composition of the wine grape Marselan, frozen in various ways were not significantly different. Positive correlations among the variables responsible for the content of sugar, ethanol and volumetric mass concentrations of volatile acids were observed in both samples. 35 and 37 aroma compounds were found in wines made by natural (NF) and alternative freezing (AF) respectively by gas chromatography. Concentrations of alcohols in both wines were the highest among aroma volatiles counting more than 60 % and 40 % in wines of NF and AF accordingly. Esters, higher alcohols, volatile acids differ in mass concentration, and C 6 compounds were found only in the wine produced from grapes frozen on the vine. Sensory analysis showed differences in intensity of fruit notes, hints of nuts and longitude of aftertaste.Conclusions. The results of the research demonstrate the peculiarities in the formulation of unique aromatic and chemical profiles of icewines made from Marselan, as well as a way of freezing affects the defining characteristics of the wines.

Effects of winemaking on ‘Marselan’ red wines: volatile compounds and sensory aspects

“…Aroma compounds are one of the most important groups to determine the level of quality in a wine (Villamor and Ross, 2013;Fariña et al, 2015). The grape variety and the technology used during winemaking are crucial for odor quality in wines (Geffroy et al, 2015;Ostapenko et al, 2017;De Castilhos et al, 2019). 'Marselan' is a red grape variety that resulted of the crossing of 'Cabernet Sauvignon' and 'Grenache' grapevine varieties in Marseille, France.…”

“…Due to its sensory characteristics, 'Marselan' has become of great importance in new world wine countries, such as China, which has the most 'Marselan' plantings in the world (Ma, 2017;Jiao and Ouijang, 2019;Lyu et al, 2019). Historically, the wine market has expanded when unfamiliar grape varieties are associated with non-traditional elaboration processes (Ostapenko et al, 2017).…”

“…The aroma profile can be described with notes such as blackberry, green pepper, honey, raspberry, caramel, smoke, and cinnamon. Ostapenko et al (2017) studied the sensory and chemical attributes of dessert wines created by various freezing methods of 'Marselan' grapes. The aroma profile can be characterized as fruity (pear, plum and apricots), citrus, nutty tones, with hints of spice, caramel and honey.…”

“…Some studies show analysis of red wines made by different technologies (Mihnea et al, 2014;Geffroy et al, 2015;Ostapenko et al, 2017;De Castilhos et al, 2019). However, there are no studies analyzing 'Marselan' red winemaking with the aforementioned processes.…”

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

“…It has already been reported that Marselan was shown to produce wines with juicy vegetable and spicy aroma characteristics [14]. A few studies focused on the flavor of Marselan wine through analyzing non-volatile components, and malvidin-3-glucoside was the richest anthocyanin-derived pigment component [1,15]. However, as far as we know, the aromatic and chemical characteristics of Marselan wine have rarely been reported with respect to quantitative data for aroma compounds and their aroma contributions.…”