Volatile composition and sensory properties of Vitis vinifera red cultivars from North West Spain: Correlation between sensory and instrumental analysis

Vilanova, Mar; Campo, Elı́as; Escudero, Ana; Graña, M.; Masa, Antón; Cacho, Juan

doi:10.1016/j.aca.2012.01.026

Cited by 62 publications

(73 citation statements)

References 34 publications

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“…Loureira wines showed the highest concentration of all alcohols, except for 1-butanol. Similar results were found for Loureira wines by Vilanova et al (2013) Vilanova et al (2013) showed that Loureira wines had a higher 2-ethyl methylbutanoate content compared to other white wines from Galicia, such as Albariño, Treixadura, Blanco lexítimo and Torrontés.…”

Section: Alcoholssupporting

confidence: 75%

“…The highest concentration of all families of volatile compounds was exhibited for Loureira wines, except for phenol volatiles and volatile fatty acids, for which the blended wines 50:50 LO-CB and 48:32:20 AL-LO-CB showed the highest concentrations respectively. The superiority of the total volatile composition of Loureira wines vs. other Galician white wines, such as Albariño, Treixadura, Blanco lexítimo and Torrontés, has been demonstrated previously (Vilanova et al, 2013). The study by Vilanova et al (2013) also showed no significant differences in volatile acids between Albariño and Loureira wines; however, Albariño wine had a higher phenol volatile content than the Loureira wine.…”

Section: Total Volatile Composition Of the Winesmentioning

confidence: 46%

“…The superiority of the total volatile composition of Loureira wines vs. other Galician white wines, such as Albariño, Treixadura, Blanco lexítimo and Torrontés, has been demonstrated previously (Vilanova et al, 2013). The study by Vilanova et al (2013) also showed no significant differences in volatile acids between Albariño and Loureira wines; however, Albariño wine had a higher phenol volatile content than the Loureira wine. Oliveira et al (2008) showed that wines from the two cultivars, Albariño and Loureira, had a similar composition of volatiles.…”

Section: Total Volatile Composition Of the Winesmentioning

confidence: 46%

“…Seven compounds in this group were identified and quantified (Table 4) In a previous study, only 3-methylbutyric and decanoic acids showed significant differences among the white wines from Galicia, and were present at higher concentrations in Loureira, Treixadura and Blanco lexítimo wines vs. Albariño and Torrontés white wines (Vilanova et al, 2013). Among terpenes and C 13 -norisoprenoids, only linalool showed significant differences among the wines, with Loureira single wine showing the highest concentration (Table 4).…”

Section: Volatile Fatty Acidsmentioning

confidence: 99%

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Complementary Effect of Blending on the Volatile Composition of Albariño and Loureira White Wines (Vitis vinifera L.) from NW Spain

Vilanova

Freire²

2017

SAJEV

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Albariño and Loureira are highly valuable white grape cultivars from the Northwest Iberian Peninsula (Northwest Spain and Northern Portugal). The purpose of this study was to determine how blending affects the volatile composition of Albariño and Loureira white wines. Four Vitis vinifera white wines (Albariño, Loureira, Caiño Blanco and Godello) were blended at different proportions, resulting in four winestwo two-wine blends (83:17 Albariño-Caiño Blanco and 50:50 Loureira-Caiño Blanco) and two threewine blends (48:32:20 Albariño-Loureira-Caiño Blanco and 35:35:30 Loureira-Caiño Blanco-Godello). The blended wines were compared with Albariño and Loureira single wines. The volatile composition of the wines was evaluated using gas chromatography-mass spectrometry to identify changes in the aroma compounds of the blends with respect to the Albariño and Loureira varietal wines. The Loureira and Albariño single wines had the highest concentrations of volatiles. However, the blended wines, especially those with Loureira, showed increases in terpenes and C 13 -norisoprenoids. Discriminant analysis showed that C 6 -alcohols and phenol volatiles were the variables that contributed the most to the differences between Albariño and the blended wines, whereas terpenes and C 13 -norisoprenoids made the greatest contributions to the differences between Loureira and the blended wines. The odour activity value was calculated to analyse the sensory influence of the volatiles, and this showed the superiority of the Loureira single wine aroma and the 50:50 Loureira-Caiño Blanco blended wines vs. Albariño and the other blended wines. The blended wines with a high proportion of Loureira appeared to be richer in volatile compounds, which increased the complexity of the wines' aroma.

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Section: Alcoholssupporting

confidence: 75%

Section: Total Volatile Composition Of the Winesmentioning

confidence: 46%

Section: Total Volatile Composition Of the Winesmentioning

confidence: 46%

Section: Volatile Fatty Acidsmentioning

confidence: 99%

See 2 more Smart Citations

Complementary Effect of Blending on the Volatile Composition of Albariño and Loureira White Wines (Vitis vinifera L.) from NW Spain

Vilanova

Freire²

2017

SAJEV

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“…Some studies on the phenolic and aroma composition of red wines made with Mencia grapes have been carried out. They have focused on the characterisation of the aroma profile of Mencia wines (Calleja & Falque, 2005;Noguerol-Pato, Gonzalez-Barreiro, Cancho-Grande, & Simal-Gandara, 2009), on changes of aroma profile of Mencia wines caused by the geographic origin of grapes and by the characteristics of each year (Vilanova et al, 2012), and on modifications of the phenolic composition of those wines during their storage in bottle (Garcia-Falcon, Perez-Lamela, Martinez-Carballo, & Simal-Gandara, 2007) or caused by the use of maceration enzymes and cold prefermentative maceration (Ortega-Heras, Perez-Magarino, & Gonzalez-Sanjose, 2012). Nevertheless, these studies have not considered the effect of other oenological procedures, like winemaking technology, maturation in oak barrels or storage in stainless steel tanks, and the characteristics of storage in bottles on the aroma profile and on the general phenolic composition of Mencia wines.…”

Section: Introductionmentioning

confidence: 99%

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

Añón

López

Hernando³

et al. 2014

Food Chemistry

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The effects of five technological procedures and of the contents of total anthocyanins and condensed tannins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles and, to a lesser extent, due to other technological factors considered; total anthocyanins and condensed tannins also changed significantly as a result of the five practices assayed. Five aroma compounds possessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation among volatile compounds and general phenolic composition revealed that total anthocyanins were highly related to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocyanins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyl lactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia wines may be affected by levels of total anthocyanins.

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Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation

Liu

et al. 2020

Food Science & Nutrition

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Changes in the oenological parameters, total phenols, total flavonoids, and individual phenols of persimmon during spontaneous and inoculated fermentation were investigated. The volatile compounds and sensory character of the persimmon wine were compared and evaluated simultaneously. Results show that at the end of fermentation, spontaneous persimmon wine (SPW) has higher contents of total flavonoids, total phenols yet lower concentrations of alcohol and volatile compounds than inoculated persimmon wine (IPW). Catechin, salicylic acid, quercetin, and vanillic acid were the main phenolic compounds in both types of persimmon wine. There are six volatile components in the IPW with an OAV greater than 1, which are isoamyl acetate, ethyl hexanoate, methyl octanoate, ethyl octanoate, phenethyl acetate, and 2, 4‐di‐tert‐butylphenol, and these compounds contribute to the IPW with brandy and fruity sensory properties, while only three volatile components in SPW have OAV greater than 1, which are isoamyl acetate, ethyl hexanoate, and ethyl octanoate. Spontaneous fermentation increased the proportion of esters and alcohols in the overall volatile compounds. During sensory evaluation, IPW was characterized by “brandy,” “bitterness,” and low “sweetness,” and SPW has a high score of “sweetness,” “balance,” desirable “color,” and “body.”

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Volatile composition and sensory properties of Vitis vinifera red cultivars from North West Spain: Correlation between sensory and instrumental analysis

Cited by 62 publications

References 34 publications

Complementary Effect of Blending on the Volatile Composition of Albariño and Loureira White Wines (Vitis vinifera L.) from NW Spain

Complementary Effect of Blending on the Volatile Composition of Albariño and Loureira White Wines (Vitis vinifera L.) from NW Spain

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation

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