Repercussion of the clarification treatment agents before the alcoholic fermentation on volatile composition of white wines

The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. For this purpose, chips from American, French, Slavonia oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. Practical Application: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process. When chips are added after fermentation wines seem to have a greater ageing potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation resulting in shorter ageing periods suitable for early consumed wines.

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White wines from Narince grapes: impact of two different grape provenances on phenolic and volatile composition

OENO One ◽

10.20870/oeno-one.2018.52.2.2114 ◽

2018 ◽

Vol 52 (2) ◽

pp. 81-92 ◽

Cited By ~ 2

Author(s):

Mustafa Bayram ◽

Miyase Kayalar

Keyword(s):

Gallic Acid ◽

Acid Content ◽

Total Phenolics ◽

Aroma Compounds ◽

Wine Quality ◽

Volatile Composition ◽

White Wines

Aim: In this study, aroma and phenolics of wines produced from Narince grapes harvested from two different localities (Emirseyit and Erbaa) of Tokat province (Turkey) were analyzed, and their effects on wine quality were assessed.Methods and results: Samples were subjected to physicochemical, total phenolics, individual phenolics and aroma compounds analyses. Gallic acid content of the Erbaa and Emirseyit wines at the end of fermentation was respectively 3.49 mg/L and 3.09 mg/L; (+)-catechin content 23.46 mg/L and 21.30 mg/L; and (-)-epicatechin content 9.46 mg/L and 8.74 mg/L. The differences in gallic acid and (-)-epicatechin contents of the wines produced from the grapes harvested from Erbaa and Emirseyit were found to be significant at the end of fermentation. A total of 31 aroma compounds were also analyzed in the wines. The aroma substances were the same in both wines (with the exception of E-3-hexanol found exclusively in Erbaa wines), but the levels were different: the wines produced from the grapes harvested from Erbaa (205605.32 μg/L) had higher total aroma compounds than the wines produced from the grapes harvested from Emirseyit (179547.85 μg/L).Conclusion: There were no distinctive differences in total phenolics of Narince wines produced from two different localities, but there were differences in individual phenolics and aroma compounds.Significance and impact of the study: The differences in some individual phenolics and aroma compounds of wines produced from grapes harvested from different localities are consistent with the concept of “terroir”.

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Effect of Bottle Storage on Colour, Phenolics and Volatile Composition of Malvasia and Moscato White Wines

South African Journal of Enology and Viticulture ◽

10.21548/35-1-992 ◽

2016 ◽

Vol 35 (1) ◽

Cited By ~ 4

Author(s):

A. Del Caro ◽

P. Piombino ◽

A. Genovese ◽

L. Moio ◽

C. Fanara ◽

...

Keyword(s):

Volatile Composition ◽

White Wines

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Effects of different vinification procedures and aging containers on phenolic and volatile composition of Greco white wines

European Food Research and Technology ◽

10.1007/s00217-017-2874-6 ◽

2017 ◽

Vol 243 (9) ◽

pp. 1667-1680 ◽

Cited By ~ 2

Author(s):

Antonietta Baiano ◽

Annalisa Mentana ◽

Gabriella Varva ◽

Maurizio Quinto

Keyword(s):

Volatile Composition ◽

White Wines

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

Molecules ◽

10.3390/molecules25173917 ◽

2020 ◽

Vol 25 (17) ◽

pp. 3917

Author(s):

Juan Moreno-Olivares ◽

Maria Giménez-Bañón ◽

Diego Paladines-Quezada ◽

Jose Gómez-Martínez ◽

Ana Cebrián-Pérez ◽

...

Keyword(s):

Climate Change ◽

White Wine ◽

Ethyl Esters ◽

Cabernet Sauvignon ◽

Volatile Composition ◽

White Wines ◽

South Eastern ◽

Headspace Spme ◽

Tasting Panel

The aromatic profile of a wine is one of the main characteristics appreciated by consumers. Due to climate change, vineyards need to adapt to new conditions, and one of the strategies that might be followed is to develop new white varieties from Monastrell and other cultivars by means of intervarietal crosses, since white varieties are a minority in south-eastern Spain. Such crosses have already been obtained and have been seen to provide quality white wines of high acidity and with a good aromatic composition. To confirm this, a quantitative analysis was carried out during two vintages (2018 and 2019) in order to study and compare the volatile composition of Verdejo (V) wine with the aromatic composition of several wines made from different crosses between Cabernet Sauvignon (C), Syrah (S), Tempranillo (T), and Verdejo (V) with Monastrell (M), by means of headspace SPME-GC-MS analysis. Wine volatile compounds (alcohols, volatile acids, ethyl esters, terpenes, norisoprenoids, and two other compounds belonging to a miscellaneous group) were identified and quantified using a HS-SPME-GS-MS methodology. An additional sensory analysis was carried out by a qualified tasting panel in order to characterize the different wines. The results highlighted how the crosses MT103, MC69, and MC180 showed significant differences from and better quality than the Verdejo wine. These crosses produced higher concentrations of several aromatic families analyzed, which was supported by the views of the tasting panel, thus confirming their excellent aromatic potential as cultivars for producing grapes well adapted to this area for making white wines.

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Effect of Some Oenological Practices Applied Before the Alcoholic Fermentation on the Chemical Composition and Sensory Characteristics of White Wines

Acta Horticulturae et Regiotecturae ◽

10.1515/ahr-2016-0020 ◽

2016 ◽

Vol 19 (s1) ◽

pp. 30-34

Author(s):

Tatyana Yoncheva ◽

Vanyo Haygarov ◽

Dimitar Dimitrov ◽

Elka Kóňová

Keyword(s):

Chemical Composition ◽

Alcoholic Fermentation ◽

Climatic Conditions ◽

Total Phenolic ◽

Higher Alcohols ◽

Total Phenolic Compounds ◽

Local Varieties ◽

White Wines ◽

Aromatic Components ◽

The Town

Abstract The effect of the oenological practices, maceration and maceration with the addition of aromatic enzyme before the alcoholic fermentation on the composition, aromatic components and organoleptic profile of experimental wines from the local varieties Dimyat, Muscat Vrachanski and the newly-selected variety Plevenska Rosa was studied. The investigation was carried out during the period 2013–2014, with grapes and wine from the studied varieties grown in the soil and climatic conditions of the town of Pleven (Central Northern Bulgaria). The applied technological practices had increased the sugar-free extract and the total phenolic compounds content in the experimental samples. The highest rates for these indicators revealed the variants of Plevenska Rosa variety. The amount of esters and higher alcohols was greater in the wines obtained after maceration and maceration with the addition of aromatic enzyme in the grape must. The total esters concentration was the highest in the samples of the aromatic varieties Muscat Vrachanski and Plevenska Rosa. There was not observed a direct correlation between the applied oenological practices, enhancing the extraction and the aromatic components content in the experimental variants and their organoleptic profile.

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