The effect of ripening rates on the composition of Cabernet Sauvignon and Riesling wines: Further insights into the sugar/flavor nexus

Previtali, Pietro; Dokoozlian, Nick; Pan, Bruce S.; Wilkinson, Kerry L.; Ford, Christopher M.

doi:10.1016/j.foodchem.2021.131406

Cited by 5 publications

(1 citation statement)

References 32 publications

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“…Due to the low concentrations at which these compounds are found, sample preparation (extraction, preconcentration, fractionation, and/or isolation) is necessary prior to their chromatographic analysis. , These analytical methods are destructive, time-consuming, and require highly qualified personnel and very expensive specific equipment that can only be used in the laboratory and are generally not available in wineries. , For these reasons, the evolution of volatile compounds in the berries is not usually assessed throughout the ripening process, which would provide the winemaker with a great deal of information to be able to make decisions regarding vineyard practices (e.g., defoliation around the fruiting zone to increase cluster sun exposure), harvest date, prices according to the grape quality, allocation of the fermentation tank according to the aromatic characteristics of the grapes, etc . In addition, in recent years, due to climate change, there has been a mismatch between technological maturity (mainly related to the total soluble solids, TSS) and phenolic and aromatic maturities. − As a result, berries are often harvested earlier (to avoid high alcohol contents and low acidities in resulting wines), and the adequate content of phenolic and aromatic compounds is not always achieved . Because of this, rapid and nondestructive methods are being developed that link multivariate spectroscopic and chemical data to predict the concentration of specific chemical components. , …”

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confidence: 99%

Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact Vitis vinifera L. Tempranillo Blanco Berries by Hyperspectral Imaging

Román

Fernández‐Novales

Cebrián-Tarancón

et al. 2023

J. Agric. Food Chem.

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The measurement of aromatic maturity during grape ripening provides very important information for determining the harvest date, particularly in white cultivars. However, there are currently no tools that allow this measurement to be carried out in a noninvasive and rapid way. For this reason, in the present work, we have studied the use of hyperspectral imaging (HSI)) to estimate the aromatic composition of Vitis vinifera L. Tempranillo Blanco berries during ripening. A total of 236 spectra in the VIS +short wave near-infrared (VIS+SW-NIR) range (400−1000 nm) of intact berries were acquired contactless under laboratory conditions. As gold standard values, a total of 20 volatile compounds were quantified by gas chromatography−mass spectrometry (GC−MS), and the concentration of total soluble solids (TSS) was measured by refractometry. Calibration, cross-validation, and prediction models were built using partial least squares (PLS). Values of R CV 2 ≥ 0.70 were obtained for α-terpineol, p-cymene, βdamascenone, β-ionone, benzaldehyde, benzyl alcohol, hexanal, citral, linalool, 2-phenylethanol, octanoic acid, nonanoic acid, 2hexenal, 2-hexen-1-ol, (Z)-3-hexen-1-ol, total C 13 norisoprenoids, total C6 compounds, total positive compounds (i.e., the sum of all families except C6 compounds), total benzenoids, and total soluble solids (TSS). Therefore, it can be affirmed that HSI in the VIS + SW-NIR range could be a good tool to estimate the aromatic composition of Tempranillo Blanco grape berries in a contactless, fast, and nondestructive way.

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