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Volatile compounds after spontaneous fermentation of musts from Vitis vinifera cv. Albariño grapes cultivated in different origins from Rías Baixas AOC, Spain
Abstract
White wines experimentally produced from the white grape variety Albariño from three different areas from Rias Baixas AOC, north-western Spain, have been analysed in this study. The contents of terpenes, C13-norisoprenoids, alcohols, acetates and ethyl esters were determined by GC–MS. The Albariño wines from O Rosal are characterized by a high content of higher alcohols, while wines from Val do Salnés show the highest concentrations of free terpenes, acetates and ethyl esters; and wines of Condado do Tea show the highest concentrations of C13-norisoprenids, principally due to the -ionone. Two principal components accounting for 90.7% of the total variance were calculated by means of a principal components analysis (PCA), and the graphical representation of these two components allows grouping the wines according their respective origins. Volatile compounds with fruity and floral odours showed the highest odour activity values, contributing in a great measure to the aroma of Albariño wines. Copyright © 2006 John Wiley & Sons, Ltd.
... Identification of volatile metabolites was achieved (i) comparing the GC retention times and mass spectra, with those, when available, of the pure standard compounds, (ii) all mass spectra were also compared with the data system library (NIST, 2005 software, Mass Spectral Search Program V.2.0d; NIST 2005, Washington, DC), and (iii) Kovats retention index (RI) value were determined according to the van den Dool and Kratz [24]. For the determination of the RI, a C 8 -C 20 n-alkane series was used, and the values were compared, when available, with values reported in the literature for similar chromatographic columns [11,[24][25][26][27][28][29][30]. ...
... This volatile compound results from carotenoid degradation during ripening, and has a very low odor threshold (2 ng/L in water) [26]; as a result, it can have an important direct or indirect impact, with honey, camphor and cassis notes, in the grapes and wine aroma. These volatiles are also considered to be a quality factor and typical for each variety [28]. ...
... : retention index calculated to BP-20 columns. b RI: retention index reported in the literature for BP-20 columns or equivalents ([11,24,[26][27][28][29][30]40]). c IEC: Ion extraction chromatogram, m/z used to obtained the GC peak area of each compound. ...
The varietal volatile profiles of pulp and skin fractions from the main red and white Vitis vinifera L. grape varieties used in the production of Madeira wine (Portugal) were established by headspace solid phase microextraction combined with gas chromatography–quadrupole mass spectrometry (GC–qMS) tandem with chemometric tools. A total of 60 varietal volatile compounds - 27 in pulp and 42 in skin of V. vinifera L. grapes studied, were identified, including 27 monoterpenic, 26 sesquiterpenic and 7 C13 norisoprenoids compounds. The Principal Component Analysis (PCA) and Hierarchical Clusters Analysis (HCA) results demonstrated that, independently of grape fractions, a distribution by grape variety (white and red) as well as by Terroir effect, was attained using the varietal volatiles from skin grape fraction. Bual, Malvasia Cândida and Malvasia Branca (white varieties) exhibited different varietal volatile profiles, independently of grape fractions, skin or pulp. This difference could be explained by the highest sesquiterpenic level found in Bual grape variety, and monoterpenic level found in Malvasia Cândida and Malvasia Branca grape varieties. The obtained data suggests that climatic factors, such as altitude, temperature and humidity influenced the varietal profile from the target varieties, as the varietal profile of grapes cultivated at Estreito de Câmara de Lobos (32°39'50.59"N; 16°58'48.28"W) and Jardim da Serra (32°41'42.36"N; 16°59'37.32"W) showed qualitative and quantitative differences (expressed as GC peak area) when compared to varietal profile of grapes cultivated at Estreito da Calheta (32°44'0.09"N; 17°11'14.80"W), independently of the grape fractions (pulp or skin). Moreover, the cultivation of recommended grapes to produce Madeira wines - Malvasia Branca, Terrantez and Bastardo, should be promoted as their varietal volatile profile is quite similar to that found in noble varieties (Malvasia Cândida and Sercial, respectively).
... g/L, while the latter reached values between 4.2 and 5.7 g/L. The reason for such differences between samples from approximal locations can be the lack of starter cultures addition, the spontaneous fermentation was carried out [90]. Similar effect was reported for malic acid in the study by Mirás-Avalos et al. ...
... However, there is no point in comparing those results since the year of cultivation has a significant impact on the tartaric acid concentration in wine [91]. Additionally, commercial yeast was added in the study by Mirás-Avalos et al. [91], while spontaneous fermentation occurred in the study by Zamúz and Vilanova [90]. ...
Many commercial strains of the Saccharomyces cerevisiae species are used around the world in the wine industry, while the use of native yeast strains is highly recommended for their role in shaping specific, terroir-associated wine characteristics. In recent years, in Poland, an increase in the number of registered vineyards has been observed, and Polish wines are becoming more recognizable among consumers. In the fermentation process, apart from ethyl alcohol, numerous microbial metabolites are formed. These compounds shape the wine bouquet or become precursors for the creation of new products that affect the sensory characteristics and quality of the wine. The aim of this work was to study the effect of the grapevine varieties and newly isolated native S. cerevisiae yeast strains on the content of selected wine fermentation metabolites. Two vine varieties-Regent and Seyval blanc were used. A total of 16 different yeast strains of the S. cerevisiae species were used for fermentation: nine newly isolated from vine fruit and seven commercial cultures. The obtained wines differed in terms of the content of analyzed oenological characteristics and the differences depended both on the raw material (vine variety) as well as the source of isolation and origin of the yeast strain used (commercial vs. native). Generally, red wines characterized a higher content of tested analytes than white wines, regardless of the yeast strain used. The red wines are produced with the use of native yeast strains characterized by higher content of amyl alcohols and esters.
... An indicator of the odor activity of volatile compounds is its odor activity value (OAV), which is calculated by dividing the concentration of the compound by its perception threshold. Thereby, the odor impact of a compound increases in proportion to its OAV when the value is greater than 1 (Zamúz & Vilanova, 2006). The differences in the volatile profile between dry-cured meat products or ripened dairy products are mainly related to the quantity of compounds formed during the manufacturing process, because the fatty acid compositions of triacylglycerols and phospholipids are similar when animals are sourced similarly (Domínguez et al., 2019b). ...
... The authors concluded that the UV-visible spectral region was of great importance for the differentiation of wines according to origin within the same denomination of origin, obtaining a correct classification of around 90% (Urbano et al., 2006). Zamúz and Vilanova (2006) studied wines produced from the Albariño white grape of three different areas of Rías Baixas, north-east of Spain (Val do Salnés, Condado do Tea and O Rosal), vintage 2004. By means of GC-MS, they determined the content of volatile components of the produced musts (terpenes, C13-norisoprenoids, alcohols, acetates and ethylic esters). ...
Wines are products whose cost depends on several quality factors, required by the customer: geographical origin, variety of grape, oak aging, etc. The Controlled Denomination of Origin (CDO) of wines is frequently desired due to several properties, which depend on characteristics of the different places of origin around the world, including weather, grape variety, crop, temperature variation, winery practices, etc. The control of the properties mentioned above, is usually difficult by traditional methods, since it is necessary to determine several specific variables such as trace elements, organic acids, phenolic compounds, etc., which require expensive equipment, expert operators, long-time analysis and pretreatment of samples, among other undesired aspects. However, the introduction of chemometric tools has simplified the interpretation and analysis of data, allowing the use of a great number of variables (data matrix), filtering only the most important information and leaving out the "noisy" data. These tools represent a fundamental advantage since they allow the implementation of several spectroscopic methods, which were not useful for such complex analysis: UV-Vis, infrared spectroscopy, nuclear magnetic resonance, and fluorescence methods, which could be used thanks to their multivariable advantage. Based on the benefits of chemometric methods in comparison to traditional methods, this chapter will involve the implementation of the most recent tools used for wine analysis around the world. The determinations include Controlled Denomination of Origin (CDO), geographical and/or botanical origin, and other important quality properties of wines. Chemometric tools include artificial neural network analysis (ANN), Principal Component Analysis (PCA), Cluster Analysis (CA), Linear Discriminant Analysis (LDA), Support Vector Machine (SVM), Partial Least Square Discriminant Analysis (PLS-DA), Soft Independent Modeling of Class Analogy (SIMCA), among others. This chapter has been organized in topics based on the application of methods for quality analysis in white wines, according to botanical and geographical classification, as well as other quality analysis, describing for each one, all the chemometric and analytical methods available for the determination of quality properties, for an easy reading and understanding.
... According to results, no significant differences (P < 0.01) were observed among them, highlighting that these parameters were not affected by the aging on lees. In all cases, the values obtained were according to normal ranges found for these wines (Zamúz and Vilanova 2006;Carrascosa and others 2012) and showed that the vinification was adequate. Table 2 shows variations in protein and polymeric mannose concentrations during different ageing times on lees. ...
In Albariño white wines, aging of wines on lees is a technique not used or only used empirically by some producers to obtain a distinctive character in the final wine. This study analyzes the influence of a short aging on lees on the chemical and sensorial parameters of this young white wine. Albariño grape must was inoculated with a locally selected yeast (Saccharomyces cerevisiae 1) and the effect of a short aging on lees was studied during different times (10, 20, 30, 40, and 50 d). Mannoprotein content and the aromatic profile were determined and a sensorial analysis of the wines was conducted. Results showed that aging time was correlated with the concentration of some key aroma compounds and mannoproteins in Albariño wines. The best sensorial character was obtained in wines aged 20 d on lees. Further aging times decreased the sensorial quality of Albariño wine and modified its volatile profile and mannoprotein concentration.Significance of studyThe use of a short contact time during ageing on lees of young Albariño white wines could be a successful postfermentative alternative to enhance their typical aromatic characteristics and to produce more distinctive wines.
... Metabolic interactions between yeast species and strains, which deliver a different wine profile when yeasts are grown together as compared with the profile of wine made by blending the corresponding monocultures (Howell et al. 2006), might be responsible for the great variability in volatile composition observed for wild fermented wines. This variability is further increased by yeast-must interactions especially with musts obtained from different regions (Zamuz and Vilanova 2006). This work should be extended by analysis of yeast populations to establish a link with chemical composition. ...
Background and Aims: Winemakers are constantly searching for new techniques to modulate wine style. Exploiting indigenous yeasts present in grape must is re-emerging as a commercial option in New World wine regions. Wines made with indigenous or ‘wild’ yeasts are perceived to be more complex by showing a greater diversity of flavours; however, the chemical basis for the flavour characteristics is not yet defined. In order to evaluate techniques for making wine with the ‘wild yeast fermentation’ character more reliably, it is necessary to define the salient chemical characteristics of such wines.Methods and Results: Pairs of Chardonnay wines were prepared from the same must and subjected to similar fermentation conditions in the wineries of origin, except for the mode of inoculation. Reference wines were made by inoculation with a Saccharomyces cerevisiae starter culture, whereas companion wines were allowed to undergo fermentation with the indigenous microflora. Of all wine chemicals analysed, only yeast-derived volatile fermentation products showed significant differences between the yeast treatments.Conclusions: Inoculated wines were associated with the esters ethyl hexanoate and 3-methylbutyl acetate and formed a clear cluster by principal component analysis. By comparison with inoculated wines, ‘wild’ yeast fermented wines showed high variability in volatile compounds that contribute to wine aroma, with higher concentrations of 2-methylpropanol, 2-methylbutanoic acid, ethyl 2-methylpropanoate, ethyl decanoate and ethyl dodecanoate potentially being sensorially important.Significance of the Study: This study shows that yeast-derived volatile fermentation products are a key difference between inoculated and uninoculated ferments and provides a chemical basis for the ‘wild yeast fermentation’ character.
... Respecting wines, Albariño from O Rosal was characterized by a high content of higher alcohols, while wines from Val do Salnés show the highest concentrations of free terpenes, acetates and ethyl esters. Wines of Condado do Tea show the highest concentrations of C 13 norisoprenids , principally due to -ionone (Zamuz & Vilanova, 2006b). The results obtained in the study of Albariño wines showed that significant differences have been found among different geographic areas of Rías Baixas AO (northwestern Spain) in terms of the concentrations of most aromatic compounds. ...
Native concentrations of α-ionone, β-ionone, and β-damascenone were studied in various authentic and commercial wines. In addition, the enantiomeric distribution of α-ionone was determined and its merits as a potential marker for aroma adulteration in wine were discussed. For extraction of volatiles, headspace solid-phase microextraction (HS-SPME) was applied, followed by heart-cut multidimensional gas chromatography coupled to tandem mass spectrometric detection for trace-level analysis. The enantioselective analysis of α-ionone was achieved with octakis(2,3-di-O-pentyl-6-O-methyl)-γ-cyclodextrin as the chiral selector in the separation column for gas chromatography (GC). In all the authentic wines studied, α-ionone showed a high enantiomeric ratio in favor of the (R)-enantiomer. Since an illegal addition of α-ionone in a racemic form changes the enantiomeric ratio, this ratio may serve as an adulteration marker. Concentrations varied between <LOD to 0.081 μg/L for α-ionone, <LOD to 1.0 μg/L for β-ionone, and 0.03–10.3 μg/L for β-damascenone. Commercial wines of suspiciously strong flavor yielded concentrations up to 4.6 μg/L for α-ionone, 3.6 μg/L for β-ionone, and 4.3 μg/L for β-damascenone. Elevated α- and β-ionone concentrations serve as additional indicators for a potential adulteration. In order to classify the concentrations of the analytes in the context of their odor activity in wine, odor thresholds were determined.
Graphical abstract
Trace-level analysis of authenticity markers in wine
In very complex mixtures, classification by chemometric methods may be limited by the difficulties to extract from the NMR or GC-MS experimental data, information useful for a reliable classification. The joint analysis of both data has showed its superiority in the biomedical field but scarcely used in foodstuffs and never in wine in spite of the complexity of their spectra and classification. In this article we show that univariate and multivariate PCA-DA statistics applied to the combined 1H NMR and SPME-GC data of a collection of 270 wines from Galicia (NW Spain), allows a discrimination and classification not attainable from the separate data, distinguishing wines from autochtonous and non authochtonous grapes, mono from the plurivarietals and identifiying in part, the geographical subzone of origin of the albariño wines. A general and automatable protocol, based on the signal integration of selected ROIs, (Regions of Interest) is proposed that allows the fast and reliable identification of the grape in Galician wines.
This article reports the determination of the volatile composition of commercial Romanian wines with the goal of identifying characteristic markers. For this purpose, 27 samples from four wine-producing areas from three consecutive years were investigated. Analysis was performed by gas chromatography–mass spectrometry with liquid–liquid extraction. Forty-eight volatile compounds were identified and characterized as alcohols, ethyl esters, fatty acids, phenyl compounds, aldehydes, ketones, lactones, and terpenes as a percentage of the total area of volatile compounds. The results are discussed in relationship to the grape variety, region, and year of production.
In this study, a recombinant Saccharomyces cerevisiae strain EKD13 overproducing mannoproteins has been used to obtain Albariño white wines. The inoculated strain prevailed and produced complete fermentation of the must, as also occurred in the case of spontaneous (non-inoculated) fermentation and in the must inoculated with the S. cerevisiae EC1118 strain. The analytical study of the wines obtained showed that the most important chemical differences among the wines produced with EKD-13, corresponded to the high concentration of mannoproteins, 2-phenyl ethanol and tyrosol. These differences were attributed to the expression, during must fermentation, of genes modified in the recombinant EKD-13 strain. The results obtained imply that this strain could be potentially useful to produce wines rich in mannoproteins that have distinctive characteristics compared to other similar wines, modifying the sensorial and technological parameters of the wines obtained.
ABSTRACTA comprehensive study based on the profiling and quantification of the volatile composition and the application of descriptive sensory analysis of 25 commercial monovarietal white wines (var. Xarel.lo) from different vintages and from representative wine cellars along the Penedés region (Catalonia, Spain) was performed in order to characterize representative wines that are being commercialized under the O.D. Penedés. In addition, relationships between the instrumental (volatile) and sensory variables were found through the application of partial least squares regression. The results showed great differences between younger wines and wines that underwent the crianza (or ageing) process. The first group of wines was characterized by a marked fruity and floral odour and fresh taste, while the second group was characterized by more complex sensory attributes such as toasted, spicy and compote odour attributes. These differences in sensory characteristics were related to a higher content of higher alcohol acetates and ethyl and methyl esters of fatty acids in wines included in the first group, while the second group was characterized by a lower concentration of esters, but higher concentration of compounds related to wine ageing, such as furfural, 5-methylfurfural and vitispiranes. Copyright © 2011 John Wiley & Sons, Ltd.
Ten samples of young Galician Orujo spirits from different grape varieties were evaluated using sensory descriptive analysis by a panel of 12 professional Orujo tasters. The aim of this study was to generate attributes to sensorially describe this kind of drinks in order to complete the current official card and permit their differentiation and varietal characterization. In the first session of analysis, the Orujo tasters identified a high number of descriptors, that they were then reduced after the elimination of hedonic terms and inappropriate attributes by using statistical methods. High significant correlations were found between the new descriptive parameters selected and the original terms employed to qualify the Orujo samples. Herbaceous, floral, ensilage and heads for aroma, spicy–caustic and sweet for taste and fruity for aftertaste were the attributes that showed significant differences between the Orujo samples. These terms may qualitatively be considered as typical descriptors of Orujos from Galicia.
In the original card employed to qualify Galician Orujo spirits, only hedonic terms are used, all of them with an important subjective influence. The new card, in which descriptive terms generated by the official panel are included, too, permits, besides qualifying of the samples, defining of their profile in the same tasting session. With the new terms, the tasters can justify the total points given to each sample. The final sensory profile obtained for a single Orujo variety will result of a large group of Orujo samples tasted during several sessions. This tool will be very useful for the Regulating Commission to obtain more information about the sensory characteristics of this kind of alcoholic beverage and for the corresponding distillery, in case a sample was rejected, to know which attributes were found as negatives.
BACKGROUND: Descriptive analysis is the method most used in sensory analysis for product characterisation. This method is used to identify and quantify different wine sensations and attributes. The aim of this study was to evaluate the effect of the vintage on sensory attributes the Albariño wines from Rías Baixas (Galicia, Spain) and characterise the typical sensory profile of Albariño wine.
RESULTS: All descriptors found could be included in six categories: fruity, floral, vegetal, balsamic, lactic and toasted. Significant differences were observed between the aroma descriptors of Albariño wines of different vintages. Apple, apricot, banana, citric, floral, grass, lactic, peach, pear, pineapple, ripe fruit, toasted and tropical fruit were the common descriptors across vintages. Therefore, these attributes may qualitatively be considered as typical descriptors of Albariño wines from Galicia. No significant differences were found for aroma intensity of apricot, grass, ripe fruit and tropical fruit. These descriptors may quantitatively be considered as typical descriptors of Albariño wines. The 2003 and 2005 vintages were the more complex vintages because they displayed a high number of descriptors with ‘adjusted frequencies’ greater than 10%.
CONCLUSION: By using sensory descriptive analysis of commercial wines from four vintages, we obtained a sensory profile of Albariño wine. Fruity, floral and grass defined the aroma of Albariño wines. Copyright
In this study, the differences in the aroma compounds released after the free-run and pressed juices of cv. Emir grape (Vitis vinifera L.) were evaluated. Aroma compounds were obtained by liquid-liquid extraction with CH(2) Cl(2) , and then analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). According to the results, pressing uniformly increased the levels of the aromatic constituents, but this treatment lowered the grape juice quality for winemaking by increasing the total phenolic compounds, browning index, and C(6) -alcohol levels (green-herbaceaous odor) as compared to the free-run juice. From all the aroma compounds identified in both juices, hexan-1-ol, (E)-hex-2-en-1-ol, isobutanol, isoamyl alcohol, and 2-phenylethanol were the most abundant volatile compounds.
The volatiles (VOCs) and semi-volatile organic compounds (SVOCs) responsible for aroma are mainly present in skin of grape varieties. Thus, the present investigation is directed towards the optimisation of a solvent free methodology based on headspace-solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-qMS) in order to establish the global volatile composition in pulp and skin of Bual and Bastardo Vitis vinifera L. varieties. A deep study on the extraction-influencing parameters was performed, and the best results, expressed as GC peak area, number of identified compounds and reproducibility, were obtained using 4 g of sample homogenised in 5 mL of ultra-pure Milli-Q water in a 20 mL glass vial with addition of 2g of sodium chloride (NaCl). A divinylbenzene/carboxen/polydimethylsiloxane fibre was selected for extraction at 60°C for 45 min under continuous stirring at 800 rpm. More than 100 VOCs and SVOCs, including 27 monoterpenoids, 27 sesquiterpenoids, 21 carbonyl compounds, 17 alcohols (from which 2 aromatics), 10 C(13) norisoprenoids and 5 acids were identified. The results showed that, for both grape varieties, the levels and number of volatiles in skin were considerably higher than those observed in pulp. According to the data obtained by principal component analysis (PCA), the establishment of the global volatile signature of grape and the relationship between different part of grapes-pulp and skin, may be an useful tool to winemaker decision to define the vinification procedures that improves the organoleptic characteristics of the corresponding wines and consequently contributed to an economic valorization and consumer acceptance.
Free and glycosidically bound aroma compounds of the red wines made from the two Turkish grape varieties, Okuzgozu and Bogazkere, were investigated. They were isolated and then analyzed by gas chromatography-mass spectrometry. In Okuzgozu wine, 37 free compounds (13 esters, 9 alcohols, 7 acids, 4 volatile phenols, 2 lactones, 2 carbonyls) and 28 bound compounds (7 alcohols, 2 monoterpenols, 7 acids, 5 volatile phenols, 6 C-13-norisoprenoids, 1 carbonyl) were identified. In Bogazkere wine, 40 free compounds (14 esters, 8 alcohols, 8 acids, 6 volatile phenols, 2 lactones, and 2 carbonyl) and 37 bound compounds (7 alcohols, 3 monoterpenols, 9 acids, 9 volatile phenols, 7 C-13-norisoprenoids, 1 lactone, and 1 carbonyl) were identified. The total level of alcohols, esters, and lactones was higher in Okuzgozu wine, while Bogazkere wine was higher in volatile phenols. The potent odorants of both wines, on the basis of the odor activity units, were compounds arising from yeast metabolism.
The effect of grape maturity aud different juice treatments, namely free-run, skin-contact, pressing and heat treatment on individual terpene concentrations in Weisser Riesling and Bukettraube juices and wines, as well as on different wine quality parameters, was investigated. Linalool, hotrienol, alpha-terpineol, nerol, geraniol, citronellol, 3,7-dimethylocta-1,5-dien-3,7-diol and the furan and pyran Iinalool oxides were analysed gas chromatographically. Wine quality parameters, such as terpene-like character, cultivar authenticity and overall wine quality of these wines were sensorially evaluated. Increases in grape maturity and the application of juice treatments, like skin-contact and heat treatment, caused significant increases in the concentrations of the majority of terpenes analysed. These changes were, to a limited extent, reflected in the intensities and qualities of some wine characteristics. Heat treatment emerged as the single factor, causing the most prominent increases in terpene concentrations and improvement in overall wine quality.
The influence of different strains of Saccharomyces cerevisiae on the fermentation and sensory characteristics of wine was studied. Five strains were isolated from fermenting musts in the Rías Baixas region (NW Spain), and characterized by pulsed field gel electrophoresis. Each strain was assessed for pectinolytic and killer activity as well as for flocculation capacity. The strains were then used to ferment Albariño must on a laboratory scale. The wines produced, which showed significantly different (P<0.001) physicochemical parameters, were evaluated for aromatic quality by sensorial analyses. The wine obtained using one of the strains was given the highest rating by wine tasters, as its aroma was the most typical of the Rías Baixas wines.
The sensory and compositional profiles of 25 Canadian and German ice wines were determined using descriptive, physicochemical, and volatile analyses. Color, 9 aroma attributes, and 12 flavor/taste attributes were evaluated by a trained panel of 25 judges using a balanced incomplete block design. Ice wines were analyzed for titratable acidity, pH, color (A420 nm and A520 nm), viscosity, total sugar, and ethanol. Thirty-four volatile compounds (alcohols, esters, acids, terpenes, furans, sulfurs, miscellaneous) were quantified in the ice wines and six table wines using gas chromatography-mass spectrometry. Eight volatile compounds differed significantly between British Columbia and Ontario ice wines. Gas chromatography olfactometry (odor port detection) was used to describe the perceived aroma of 34 odor-active volatile compounds. Cobweb diagrams and principal component analysis (PCA) indicated that Ontario ice wines had the highest fruity and floral aromas and a golden copper color. German ice wines had higher acidity with a nutty/oily character, while sweetness, body/viscosity, and intensity of aftertaste were more pronounced in British Columbia ice wines. British Columbia ice wines had the highest viscosity, titratable acidity, and total sugar. Ontario ice wines had the highest color absorbance values, while the German ice wines had the lowest viscosity, total sugar, and ethanol. PCA plots of the volatile compounds showed clear separations among the Canadian ice wines, German ice wines, and table wines. A PCA plot of the combined sensory aromas and 14 odor-active volatile compounds also showed a separation of Canadian and German wines and identified relationships between sensory and volatile analyses.
An aroma profile, based on the contents of 36 specific compounds, grouped in seven series that contribute to wine odour was developed, allowing wines to be classified according to their sensory characteristics. The proposed profile allows wines of different varieties to be distinguished, identifying the effects of pre-fermentative treatments on the flavour of the resulting wine. The profile revealed significant differences in the solvent, floral, sweet, green and balsamic series of compounds between wines of the Airen and Macabeo grape varieties. Pre-fermentative cryomaceration significantly increases the solvent, floral, fruity and balsamic series in the Airen variety, whereas the solvent series is only affected in the Macabeo variety.
Tsipouro is a strong distilled spirit produced from the wine-press residue. Some by-products of the alcoholic fermentation, such as acetaldehyde, ethyl acetate and amyl alcohols are mainly responsible for the flavour of alcoholic beverages and their amounts specify the quality of the distillate. In this study ten of the major volatile compounds were determined in commercially produced (bottled) and homemade tsipouro samples by GC analysis, and compared to other alcoholic distillates. Homemade tsipouro was found to have slightly higher concentrations for most of the studied compounds. It should be also pointed out that the toxic compound methanol was detected far below the acceptable legal limits.
Fifty‐two young monovarietal red wines made with Grenache (17 samples), Tempranillo (11 samples), Cabernet Sauvignon (12 samples) and Merlot (12 samples) grapes have been analysed by HRGC–MS to obtain quantitative data on 47 odorants previously identified as potential aroma contributors by olfactometric techniques. Thirty‐three odorants were present in the wines at concentrations higher than their corresponding odour thresholds. These include ethyl octanoate, β‐damascenone, ethyl hexanoate, isovaleric acid and isoamyl acetate as the most important, which together with isoamyl and β‐phenylethyl alcohols, fatty acids, 2,3‐butanedione and ethyl butyrate are always found at concentrations higher than their odour thresholds. In some cases the ethyl esters of isobutyric and isovaleric acids, β‐ionone, methionol, isobutyric acid, ethyl cinnamate, ethyl dihydrocinnamate, γ‐nonalactone, eugenol, c‐3‐hexanol, geraniol, guaiacol, 3‐isobutyl‐2‐methoxypyrazine, 4‐ethylguaiacol, acetoin and t‐whiskylactone were at a concentration high enough to be odour‐active. There were 30 compounds that were found to differ significantly between varieties. These include 3‐isobutyl‐2‐methoxypyrazine, isoamyl acetate, isovaleric acid, ethyl isobutyrate, ethyl isovalerate, fusel alcohols, c‐3‐hexenol, methionol, eugenol, guaiacol and γ‐nonalactone.
© 2000 Society of Chemical Industry
Saccharomyces cerevisiae, races cerevisiae and capensis were used to carry out fermentations of grape musts with and without initial oxygen, in order to study changes in the production of higher alcohols and esters. After fermentation of the musts without initial oxygen, both yeast races produced lesser concentrations of the earlier-mentioned compounds than those obtained for the musts fermented with initial oxygenation. However a better ratio between these two types of compounds was achieved in the must without initial oxygen, so a treatment eliminating the oxygen of the must could be used to improve the sensory properties of the resulting wine.
Forty-four odor-active compounds were quantified in Scheurebe and Gewürztraminer wines, respectively. Calculation of odor activity values (OAVs) of odorants showed that differences in odor profiles of both varieties were mainly caused by cis-rose oxide in Gewürztraminer and by 4-mercapto-4-methylpentan-2-one in Scheurebe. On the basis of their high OAVs, ethyl octanoate, ethyl hexanoate, 3-methylbutyl acetate, ethyl isobutyrate, (E)-β-damascenone, and 3a,4,5,7a-tetrahydro-3,6-dimethylbenzofuran-2(3H)-one (wine lactone) were further potent odorants in both varieties. The compounds were dissolved in a water/ethanol mixture in various combinations and in concentration levels equal to those in wine. The results indicated that the aromas of Gewürztraminer and Scheurebe models were in good agreement with the original wines. Keywords: Gas chromatography; stable isotope dilution assay; quantitation; white wine; Gewürztraminer; Scheurebe
Free and bound aroma compounds of eight Spanish grape cultivars (Albariño, Treixadura, Listan, Viura, Xarel.lo, Parellada, Garnacha, and Tempranillo) used in winemaking were studied. With a single-extraction procedure it was possible to provide information about the potential flavor of these varieties: bound aroma was determined directly by TFA glycoside analysis and indirectly by enzyme hydrolysis release of aglycon. An aroma data base of these varieties and a comparison between the grape flavor composition of each variety were established. Grape characteristics (sugars, acidity, polyphenols, juice yield), mainly due to climate and cultivar factors, were related with the aroma composition. Non-terpenyl compounds such as 2-phenylethanol and benzyl alcohol were the main glycosidically bound compounds of Spanish varieties. Direct determination of glycosides is better than hydrolysis of aglycon as an approach to the potential aroma of grapes. Keywords: Aroma; glycosides; Spanish grape cultivars; Albariño; ’Treixadura; Listan; Viura; Xarel.lo; Parellada; Garnacha; Tempranillo
Young white wines, of the Albariño variety, from different areas of Denomination of Origin Rías Baixas in Galicia (northwest Spain) were evaluated using sensory descriptive analyses by a panel of professional wine tasters. In the first phase of analysis, the wine tasters identified 37 aromatic descriptors in five sessions. The descriptors were then reduced to 17 using statistical methods. In the second phase, the wine tasters identified and rated the intensity of these descriptors for each wine evaluated. Characteristic aromatic descriptors were found in Albariño wines from each particular area. Seven sensory attributes were significantly different (p < 0.05) between the wines (Ripe Fruit, Lactic, Pineapple, Banana, Pear, Citrus fruit and Floral). Principal component analysis of the sensory data permitted differentiation between Albariño wines from different geographic areas in Rías Baixas. Copyright © 2006 John Wiley & Sons, Ltd.
Fifty-two young monovarietal red wines made with Grenache (17 samples), Tempranillo (11 samples), Cabernet Sauvignon (12 samples) and Merlot (12 samples) grapes have been analysed by HRGC–MS to obtain quantitative data on 47 odorants previously identified as potential aroma contributors by olfactometric techniques. Thirty-three odorants were present in the wines at concentrations higher than their corresponding odour thresholds. These include ethyl octanoate, β-damascenone, ethyl hexanoate, isovaleric acid and isoamyl acetate as the most important, which together with isoamyl and β-phenylethyl alcohols, fatty acids, 2,3-butanedione and ethyl butyrate are always found at concentrations higher than their odour thresholds. In some cases the ethyl esters of isobutyric and isovaleric acids, β-ionone, methionol, isobutyric acid, ethyl cinnamate, ethyl dihydrocinnamate, γ-nonalactone, eugenol, c-3-hexanol, geraniol, guaiacol, 3-isobutyl-2-methoxypyrazine, 4-ethylguaiacol, acetoin and t-whiskylactone were at a concentration high enough to be odour-active. There were 30 compounds that were found to differ significantly between varieties. These include 3-isobutyl-2-methoxypyrazine, isoamyl acetate, isovaleric acid, ethyl isobutyrate, ethyl isovalerate, fusel alcohols, c-3-hexenol, methionol, eugenol, guaiacol and γ-nonalactone.© 2000 Society of Chemical Industry
Albariño and Loureira grapes were collected during maturation in 1998 and free and bound volatile compounds from the grapes
were studied to estimate and compare their aromatic potential. After solid-phase extraction monoterpenols, norisoprenoids,
terpenic hydrocarbons, and some alcohols were detected and quantified by GC with FID.
The Vitis vinifera Albariño is a considerably acid white Galician variety, with an important aromatic potential. The composition of the grape at the harvest date during four consecutive years is reflected in this paper. The normal parameters of total acidity, pH, and sugar and malic acid contents, were determined according to the official methods of the OIV. Aromatic compounds extracted from the grape sample using C18 cartridges were identified and quantified by gas chromatography/mass spectrometry. The results obtained demonstrate a high content of bound form aromatic compounds and that, of the responsible compounds for the varietal aroma, linalool, geraniol, benzyl alcohol and 2-phenylethanol predominate. This supports the observation of the floral character of the variety.
Wines from four Galician white varieties (Albariño, Loureira, Treixadura and Dona Branca) with 1992 to 1995 vintages have been analysed, in order to obtain their characterisation by the aromatic index. Monoterpenes, higher alcohols, ethyl esters, fatty acids, acetates, volatile phenols and heavy sulphur compounds were analysed by gas chromatography alone and together with mass spectrometry. Flavour compositions were similar for each wine obtained from grapes harvested in different years. Comparisons between odour unit values (OUV) from each wine variety and from these vintages were similar. However, odour profiles of Galician wines from these years were clearly differentiated. A correct differentiation could be achieved between samples elaborated with different varieties, when principal component and linear discriminant analysis were applied to the OUV data.
Terpenes and C(13) norisoprenoids are among the most important aromatic compounds found in a volatile and nonvolatile form in grapes. Aromatic typicity of a spirit could be attributed to these compounds despite the very important presence of volatile compounds produced during alcoholic fermentation. In this study, following a solid phase extraction stage, the determination of the varietal aromatic compounds by gas chromatography was performed on 15 samples of Galician orujo spirits. The results show that significant differences (p < 0.05) exist in the concentrations of varietal aromatic compounds in Galician spirits obtained from different varieties of grapes. alpha-Ionona is the varietal aromatic compound that is most likely to contribute to the aroma of all of the spirits studied. The spirits from Catalan Roxo are the most aromatic, with floral and fruity nuances, while the spirits from Godello were the less aromatic group as far as the varietal compounds studied are concerned. Spirits from Mencia and Treixadura show a similar profile, but the former has a more intensive aroma due to beta-pinene, citronellol, and alpha-ionone. Albariño spirits stand out because of their profile that is marked by the contributions of eugenol and linalool.
This chapter reviews the scientific knowledge of the role of microorganisms, especially yeast, in the development of wine flavor. Specific attention is given to the contribution of esters, higher alcohols, volatile thiols, volatile phenols, and monoterpenoids to the flavor profile. It is well known that grapes of different cultivars display characteristic aromas that are distinctive of the wines. However, it can be shown that although some volatile aroma substances arise from components of the grapes, many of these compounds are changed and a substantial portion of wine flavor substances are formed during yeast fermentation. Therefore, wine has more flavor than the grape juice it is fermented from, and the importance of yeast and other wine-related microorganisms is central to the development of wine flavor. Furthermore, different biosynthetic pathways are interactive during the formation of the aroma of alcoholic beverages, and different factors play their part in the formation of the total aroma.
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