Volatile Compounds from Must and Wines from Five White Grape Varieties

Abstract

Viticulture and wine production in challenging environments such as cold and humid areas has substantially expanded in recent years, mostly due to the development of grapevine varieties that show high resistance to fungal diseases and cold temperatures. These interspecific hybrid Vitis (IHV) varieties result from multiple crosses between Vitis vinifera varieties and North American native species such as V. riparia and V. labrusca. Limited scientific information is available on the aroma and winemaking of IHV, and about the relationships between grape and wine composition in regard to compounds of enological interest. In this work, the profile of volatile compounds of grapes and wines from five white IHV varieties largely grown in cold-climate viticulture (Frontenac blanc, Frontenac gris, Seyval, St. Pepin and Vidal) was determined by GC-MS-SPME. Compound classes detected in juice and wine included fatty acid degradation products that represented the largest part of volatile compounds, fatty acid ethyl esters, terpenes, C 13 -norisoprenoids, and volatile phenols and other phenyl derivatives. The flavor profile of Vidal showed the largest diversity of compounds in both juice and wine, and the overall highest amount of volatile compounds of all varieties. Principal component analysis showed relationships between the presence of certain C 6 compounds, terpene and volatile phenols in musts and in the finished wines.

Study of aromatic profile of different crosses of Monastrell white wines

“…affirmed that octanoic and decanoic acids can contribute actively to Monastrell wine aroma; by contrast, the selected crosses obtained a greater concentration of these acids in the present study. Slegers et al . found high concentrations of hexanoic acid (odour threshold 420 μg L −1 ) and octanoic acid in the white hybrid Vidal (St Emilion × Seibel 4986) compared to values for reported V. vinifera white wines such as Chardonnay or Sauvignon Blanc, obtaining results similar to those of the present study with octanoic acid, although hexanoic acid was found in lower concentrations in the crosses.…”

“…Five acids were detected in the analysed wines (acetic acid, hexanoic acid, octanoic acid, decanoic acid and 9‐decenoic acid). These types of aromas are produced during alcoholic fermentation and their characteristics are perceived by humans when the concentration is more than 20 mg L −1, . By contrast, these types of aromas have been perfectly identified in the present study in other concentrations.…”

“…In the present study, the C‐13‐norisoprenoid (β‐damascenone) was not found in the 2017 vintage, whereas the wines of the 2016 vintage may have been more evolved. This compound can contribute to the varietal aroma of many grape varieties as a result of its extremely low olfactory perception threshold (0.05–0.09 μg L −1 ) . β‐damascenone has a fruity, floral scent reminiscent of baked apple and has been found in other white wines of Malvazija istarska or in La Mancha Verdejo white wine …”

Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain

“…As can be seen in Table 1 for the musts harvested in 2018, the highest Brix values were provided by the crosses MC180, MS30, MS82, and MV67, while the MV11 cross, along with Verdejo grape, showed the lowest values, differences that would be partly related with the intrinsic characteristics of each grape variety [ 17 ], as all the cultivars were planted in the same experimental field with the same climatic conditions. As regards total acidity, MS30 and MC69 were the most acidic musts due to their high tartaric and malic acid contents, while Verdejo grape and MS33 had the lowest values, both in terms of acidity and their tartaric and malic acid contents.…”

“…In 2018, the highest concentration of 4-vinyl-guaycol ( Table 3 ) was found in the MV11 wine, while MT103, MS33, and MC180 wines had the lowest values, and Verdejo wine did not show a high concentration of this compound. Slegers et al [ 17 ] also quantified this compound in Vidal IHV (interspecific hybrid Vitis ) wines, in which it was the main volatile phenol identified, and demonstrated that its odor threshold was 40 μg/L in wines, suggesting that it may affect wine aroma (OAV > 1). As regards 3-methyl-thio-1-propanol, the MC180, MS82, MT103, MV67, and MV7 wines had higher concentrations than Verdejo wine, suggesting cooked vegetable notes, but they were not perceived by the tasters in sensory analysis.…”