Study of the content in volatile compounds during the aging of sweet Sherry wines obtained from grapes cv. Muscat and fermented under different conditions

Bejarano, María Jesús Ruiz; Castro, Remedios; Rodríguez‐Dodero, M. Carmen; García‐Barroso, Carmelo

doi:10.1007/s00217-013-2061-3

Cited by 12 publications

(20 citation statements)

References 34 publications

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“…Concerning the factor "aging time", both grape varieties exhibited similar changes. As it was previously observed for wines from Muscat grapes aged in oak casks and stainless steel vessels (Ruiz-Bejarano et al 2013), several ethyl esters (ethyl 3-methylbutanoate, diethyl pentanedioate, and diethyl succinate) showed significant increases whereas ethyl decanoate and ethyl dodecanoate decreased as the time of aging increased. Cámara et al (2006) found great decreases in fatty acids ethyl esters (C6-C16) and acetates and high increases of ethyl esters of diprotic acids such as diethyl succinate in the case of Madeira wines aged in oak wood for twenty five years.…”

Section: Ethyl Esterssupporting

confidence: 76%

“…Regarding acetates, n-butyl acetate, isoamyl acetate and phenylethyl acetate showed significant increases as the aging time increased (Table 3). A different evolution was observed by Cámara et al (2006) and Ruiz-Bejarano et al (2013). Bordiga et al (2014) observed that certain ethyl esters together with acetates such as isoamyl acetate, 1-hexyl acetate or 2phenylethyl acetate gradually reduced their concentrations and, on the contrary, the levels of diethyl succinate and isobutyl acetate increased progressively in Nebbiolo-based wine during its aging in wood.…”

Section: Acetatesmentioning

confidence: 87%

“…In relation to the factor aging, in a previous study about Muscat grapes (Ruiz-Bejarano et al 2013), terpenols such as linalool, α-terpineol, β-citronellol, nerol, and geraniol showed significant decreases as the time of aging increased whereas their oxides increased. These changes were higher for wines aged in wood than those aged in stainless steel.…”

Section: Terpenes and Terpenolsmentioning

confidence: 94%

“…Esterification, hydrolysis and redox reactions together with the slow but continuous diffusion of oxygen through wood pores and the cession of different compounds from the wood to the aged wine take place during the period of aging in oak wood. Additionally, most varietal and fermentative volatile compounds decrease during the aging in wood (Ortega-Heras et al 2004;Cámara et al 2006; Ruiz-Bejarano et al 2013).…”

Section: Introductionmentioning

confidence: 99%

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Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying

et al. 2016

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Sweet Sherry wines from Pedro Ximénez and Muscat sun and chamber-dried grapes during vintages 2009 and 2010 were aged in American oak wood for 12 months. Their volatile content was periodically analyzed using SBSE-GC-MS. Cluster analysis and principal component analysis demonstrated that the volatile compounds considered can be used to detect grape variety and vintage. Principal component analysis for each grape variety, clearly differentiated aging time and vintage. Drying type was the least significant factor. Sweet wines produced using chamber driers were from Pedro Ximénez and Muscat grapes provides similar in volatile constituents as those produced by traditional process.

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Section: Ethyl Esterssupporting

confidence: 76%

Section: Acetatesmentioning

confidence: 87%

Section: Terpenes and Terpenolsmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

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Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying

et al. 2016

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“…A previous study on the volatile content of some of these wines showed that some ethyl esters had significantly higher values for those wines aged in oak casks (Ruiz‐Bejarano et al. ). This suggests that possible microbiological activity has taken place during ageing in oak.…”

Section: Resultsmentioning

confidence: 93%

Effect of ageing of sweet Sherry wines obtained from cvs Muscat and Pedro Ximénez on ethyl carbamate concentration

Bejarano

Castro

Rodríguez‐Dodero

et al. 2015

Australian Journal of Grape and Wine Research

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Background and Aims:Ethyl carbamate (EC) is a known carcinogen that has been found in wines. The aims of this study were: (i) to study the effect of fermentation under different enological conditions on the EC concentration in sweet Sherry wines made from the two grape cultivars, Muscat and Pedro Ximénez, during three consecutive vintages (2008)(2009)(2010); and (ii) to investigate the evolution of EC concentration during ageing in oak and in stainless steel. Methods and Results: Before and during ageing, the wines obtained were periodically sampled, and EC content was determined by HPLC with fluorescence detection. Mean values of EC ranged from 6.16 μg/L for samples after alcoholic fermentation to 120 μg/L for samples after 28 months of ageing in oak. Data were submitted for ANOVA and cluster analysis. It has been observed that the various factors considered (vinification conditions, ageing type, ageing time, grape cultivar and vintage) have significant influence on the EC concentration of the wines. The use of Saccharomyces bayanus instead of Saccharomyces cerevisiae reduced the EC concentration significantly. Both the use of nutrients and skin contact with pectolytic enzymes increased EC concentration. Ageing increased the EC content for all vinification conditions. Conclusions: Ageing was the most significant factor affecting EC concentration of the wines. Wines made from Muscat, fermented with S. cerevisiae and aged in oak cask for up to 28 months presented the highest EC concentration. Significance of the Study: The ageing of sweet Sherry wines in oak results in a concentration of EC higher than that from ageing of similar wines in stainless steel.Keywords: ethyl carbamate, oak cask, stainless steel, sweet Sherry wine, yeast strain 396Ethyl carbamate in sweet Sherry wines

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Emerging Trends in Fortified Wines: A Scientific Perspective

Pereira

Marques

2019

Alcoholic Beverages

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Study of the content in volatile compounds during the aging of sweet Sherry wines obtained from grapes cv. Muscat and fermented under different conditions

Cited by 12 publications

References 34 publications

Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying

Volatile composition of Pedro Ximénez and Muscat sweet Sherry wines from sun and chamber dried grapes: a feasible alternative to the traditional sun-drying

Effect of ageing of sweet Sherry wines obtained from cvs Muscat and Pedro Ximénez on ethyl carbamate concentration

Emerging Trends in Fortified Wines: A Scientific Perspective

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