The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines

Tarko, Tomasz; Duda-Chodak, Aleksandra; Sroka, Paweł; Siuta, Małgorzata

doi:10.1155/2020/7902974

Cited by 35 publications

(28 citation statements)

References 58 publications

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“…Wine treatments Oxygen is used by yeast, but is also a substrate for numerous chemical transformations of wines during maturation (Tarko et al, 2020). Additionally, the concentration of extractable phenolic compounds can be potentially affected by factors such as cork area roughness, origin, type, porosity and production steps (Conde et al, 1998).…”

Section: Phenolic Classesmentioning

confidence: 99%

Phenolic Compounds in Cork-Closed Bottle-Fermented Sparkling Wines

Minnaar¹,

Gerber²,

Booyse³

et al. 2021

SAJEV

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Bottle fermented sparkling wine in South Africa is known as Méthode Cap Classique which is based on the method used in France for Champagne. The use of cork, instead of a crown cap during the second fermentation in sparkling wine was investigated for its effect on the phenolic profile of wines. Phenolic acids susceptible to migration from cork into wine were studied in two-disc corks from three different commercial suppliers, coded as Cork A, Cork R and Cork C and a crown cap closure. Gallic, caftaric, caffeic and p-coumaric acids were quantified in all samples using a liquid chromatographic technique. Physicochemical parameters were also measured in the wine using a spectrophotometric technique. Total acidity and pH were not significantly different among the wines. Cork R wines were however significantly different in alcohol. Residual sugar for all samples was below the limit of detection. Gallic acid was significantly highest in Cork A wines, which indicates the contribution of Cork A to the concentration of this compound in the wine. Different cork types are assumed to release different concentrations of phenolic compounds. This may be due to differences in surface roughness of cork that would increase the surface area in contact with the wine. Therefore, corks from different origins (suppliers) could be used to bring about subtle differences to the wine.

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Section: Phenolic Classesmentioning

confidence: 99%

Phenolic Compounds in Cork-Closed Bottle-Fermented Sparkling Wines

Minnaar¹,

Gerber²,

Booyse³

et al. 2021

SAJEV

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“…Oxygen not only affects the growth and fermentation of yeast, but also affects the enzyme production (Hansen et al., 2001; Tarko et al., 2020). Therefore, we investigated the activity of β ‐glycosidase under both aerobic and anaerobic conditions.…”

Section: Resultsmentioning

confidence: 99%

Characterization of the β‐Glucosidase activity in indigenous yeast isolated from wine regions in China

Huang

Zhang

Yan

et al. 2021

Journal of Food Science

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β‐glucosidase is a pivotal enzyme that hydrolyzes bound volatile aromatic compounds. However, the activity of β‐glucosidase in winemaking and the mechanism by which it affects the flavor and taste of wines have not been fully investigated. In this study, we profiled the characteristics of β‐glucosidase derived from wine‐related yeasts isolated from different wine‐making regions in China, and analyzed the enzyme activity from different parts of the cells under aerobic and anaerobic conditions. A total of 56 strains of wine‐related yeasts producing β‐glucosidases were screened using the YNB‐C medium (YNB 6.7 g L–1, cellobiose 5 g L–1, pH 5.0). We found that strain Clavispora lusitaniae C117 produced the highest enzyme activity (152.39 µmol pNP ml–1 h–1). In most strains, β‐glucosidase were located in whole cells (periplasmic space) and permeabilized cells (intracellular). The non‐Saccharomyces species had the highest enzymatic activity in a strain‐dependent manner. Under aerobic conditions, C. lusitaniae C117, Hanseniaspora guilliermondii A27‐3‐4, Metschnikowia pulcherrima F‐1‐6, and Pichia anomala C84 had the highest β‐glucosidase activity. We further investigated the β‐glucosidase activity during the wine fermentation and the effects of sugar, pH, temperature, and ethanol on the enzyme activities of P. anomala C84 and commercial Saccharomyces yeast strains RC212 and VL1. The presence of fructose, glucose, and sucrose strongly inhibited enzyme activity. Similarly, low pH and low temperature inhibited the activity of β‐glucosidase, whereas ethanol promoted enzyme activity. Our findings provide a theoretical basis on understanding the different yeast characteristics of β‐glucosidase and their potential application for further improving wine aroma complexity.

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“…However, over the process of bottle aging, several reactions occurred and altered the volatile composition of the wines. Previous research reported that reactions such as oxidation, hydrolysis, and reactions caused by charge transfer and formation of covalent bonds influenced the evolution of wine flavor during bottle aging [ 42 , 43 ]. In the case of white wines, scarce research efforts have been devoted to elucidate the mechanisms that produce changes in aromatic composition during bottle aging [ 7 ].…”

Section: Discussionmentioning

confidence: 99%

Evolution of the Aroma of Treixadura Wines during Bottle Aging

Vázquez-Pateiro

Arias-González

Mirás-Avalos

et al. 2020

Foods

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Aroma is a crucial attribute for wine quality, particularly in white wines. Traditionally, the consumption of young white wines is recommended over the year following grape harvest due to potential aroma losses that would worsen wine quality. This study aimed to investigate the evolution of volatile compounds, odor activity value-based aroma notes, and sensory perception in Treixadura (Vitis vinifera L.) dry white wines during a 24-month bottle-aging period. Volatile composition was determined by gas chromatography, and wine sensory evaluation was performed by experts. Wine samples had similar volatile compositions at the time of bottling. The volatile contents of the wines were respectively 322.9, 302.7, 323.0, and 280.9 mg L−1 after 6, 12, 18, and 24 months of bottle storage. Most of the volatiles tended to maintain constant concentrations, or with slight increases in all families of volatiles except for acetates and carbonyl compounds, until two years after harvest (18 months of bottle storage) and, then, concentrations reduced sharply. After 24 months of storage in the bottle, the concentrations of terpenes, C6 compounds, higher alcohols, ethyl esters, fatty acids, acetates, carbonyl compounds, and volatile phenols were reduced by 32%, 47%, 11%, 39%, 50%, 74%, 41%, and 54%, respectively. The 18-month bottle-aged wines showed the highest concentrations of volatiles, as well as the best performance in the sensory evaluation, suggesting that a good balance of the aroma attributes was achieved on this date. In conclusion, the current study suggests that Treixadura wines expressed their maximum aroma potential two years after grape harvest.

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The Impact of Oxygen at Various Stages of Vinification on the Chemical Composition and the Antioxidant and Sensory Properties of White and Red Wines

Cited by 35 publications

References 58 publications

Phenolic Compounds in Cork-Closed Bottle-Fermented Sparkling Wines

Phenolic Compounds in Cork-Closed Bottle-Fermented Sparkling Wines

Characterization of the β‐Glucosidase activity in indigenous yeast isolated from wine regions in China

Evolution of the Aroma of Treixadura Wines during Bottle Aging

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