Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts

2019 ◽  
Vol 246 (1) ◽  
pp. 81-92 ◽  
Author(s):  
Nesrin Merve Çelebi Uzkuç ◽  
Burcu Şişli ◽  
Mustafa Ay ◽  
Sine Özmen Togay ◽  
Yonca Karagül Yüceer ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Spontaneous Fermentation ◽  
Sensory Profiles

scholarly journals Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

2021 ◽  
Vol 2021 ◽  
pp. 1-16
Author(s):  
Lijun Nan ◽  
Liyuan Liu ◽  
Yashan Li ◽  
Jing Huang ◽  
Yanjun Wang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Decisive Role ◽  
Aroma Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Wine Quality ◽  
Ili River Valley ◽  
The Right ◽  
Total Concentrations

A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.

scholarly journals How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

2021 ◽  
Vol 11 (10) ◽  
pp. 4658
Author(s):  
Magdalena Januszek ◽  
Paweł Satora
Keyword(s):  
Volatile Compounds ◽  
Current Paper ◽  
Higher Alcohols ◽  
High Quality ◽  
Volatile Composition ◽  
Spontaneous Fermentation ◽  
Fermentation Efficiency ◽  
Yeast Strains ◽  
The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

scholarly journals Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Yue Zhao ◽  
Qingyang Sun ◽  
Shusheng Zhu ◽  
Fei Du ◽  
Ruzhi Mao ◽  
...  
Keyword(s):  
Yeast Species ◽  
Its Region ◽  
Cabernet Sauvignon ◽  
Jinsha River ◽  
Spontaneous Fermentation ◽  
Lancang River ◽  
5.8S Rrna ◽  
Colonial Morphology ◽  
26S Rrna ◽  
Wine Region

AbstractShangri-La is a wine region that has the highest altitude vineyards in China. This is the first study investigated the biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines produced from two sub-regions (Lancang River and Jinsha River) of Shangri-La. The culturable yeasts were preliminarily classified based on their colonial morphology on the Wallerstein Laboratory nutrient agar plates. Yeast species were identified by the sequencing of the 26S rRNA D1/D2 region and the 5.8S rRNA ITS region. Twenty-five non-Saccharomyces yeast species belonging to sixteen genera were isolated and identified in Shangri-La wine region. Candida, Hanseniaspora, Pichia, and Starmerella were found in both sub-regions, but the Lancang River showed more diverse yeast species than the Jinsha River. Shangri-La not only exhibited high diversity of non-Saccharomyces yeasts, and furthermore, seven species of non-Saccharomyces yeasts were exclusively found in this region, including B. bruxellensis, D. hansenii, M. guilliermondii, S. vini, S. diversa, T. delbrueckii and W. anomalus, which might play an important role in distinctive regional wine characteristics. This study provide a relatively comprehensive analysis of indigenous non-Saccharomyces yeasts associated with Cabernet Sauvignon from Shangri-La, and has significance for exploring ‘microbial terroir’ of wine regions in China.

scholarly journals Impact of Chitosan-Genipin Films on Volatile Profile of Wine along Storage

2021 ◽  
Vol 11 (14) ◽  
pp. 6294
Author(s):  
M. Angélica Rocha ◽  
Manuel Coimbra ◽  
Sílvia Rocha ◽  
Cláudia Nunes
Keyword(s):  
Volatile Compounds ◽  
Carbon Chain ◽  
White Wine ◽  
Maillard Reaction Products ◽  
Red Wines ◽  
Reaction Products ◽  
Ethyl Hexanoate ◽  
Organoleptic Characteristics ◽  
Strecker Aldehydes ◽  
Key Odorants

Chitosan-genipin films have been proposed for preservation of white wine, maintaining their varietal key odorants and organoleptic characteristics of sulfur dioxide treated wines. Nevertheless, these wines showed aroma notes that slightly distinguish them. It is possible that during the contact of films with wine for at least 2 months, after fermentation and prior to bottling, interactions or chemical reactions are promoted. In this work, wine model solutions with volatile compounds in contact with chitosan-genipin films were performed to evaluate their evolution along time. To complement these analyses, the volatile compounds of white and red wines kept in contact with chitosan-genipin films during 2 and 8 months were also studied. The results obtained allowed us to conclude that the contact of chitosan-genipin films with both white and red wines tend to retain long carbon chain volatile compounds, such as ethyl hexanoate and octan-3-one. It also promoted the formation of Maillard reaction products, such as furfural by dehydration of pentoses and Strecker aldehydes, such as 3-methylbutanal and phenylacetaldehyde, by degradation of amino acids. This study reveals that the use of chitosan-genipin films for wine preservation is also able to promote the formation of compounds that can modulate the wines aroma, maintaining the varietal notes.

Influence of iprovalicarb, mepanipyrim and tetraconazole fungicides on anthocyanins and color the Cabernet Sauvignon red wines

2021 ◽  
Vol 247 (4) ◽  
pp. 947-960
Author(s):  
Noelia Briz-Cid ◽  
Jose Oliva ◽  
Raquel Rial-Otero ◽  
Jesus Simal-Gandara ◽  
Miguel A. Cámara
Keyword(s):  
Cabernet Sauvignon ◽  
Red Wines

scholarly journals ANTIOXIDANT PROPERTIES EVALUATION FOR DIFFERENT TYPES OF APPLE VINEGAR WITH UNALCOHOLIC RED WINE CONCENTRATES ADDITION

1970 ◽  
Vol 63 ◽  
Author(s):  
Mariana Atena Poiană ◽  
I. Gergen ◽  
Diana Moigrădean ◽  
Viorica Târu ◽  
Diana Dogaru
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Differential Method ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Total Antioxidant ◽  
Monomeric Anthocyanins

In this paper it was obtained the apple vinegar with addition of red wines concentrates in different percents for to improve the antioxidant properties. For processing of red wine concentrates it was used the young red wines Merlot and Cabernet Sauvignon. For resulted vinegar types were analyzed total acidity, extract, total antioxidant capacity (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and monomeric anthocyanins (using pH-differential method). Polyphenols content from vinegar with Cabernet Sauvignon concentrates addition was situated in the range 0.74-3.42 mM gallic acid/L and for vinegar with red wine Merlot concentrates addition between 0.74-2.64 mM gallic acid/L. The antioxidant capacity was presented the values between 0.45-8.18 mM Fe2+/L for apple vinegar with Cabernet Sauvignon concentrates addition and between 0.45-6.69 mM Fe2+/L for vinegar with Merlot concentrate addition. The polyphenols content and monomeric anthocyanins content of apple vinegars with red wine concentrates increase in rapport with the percent of red wines concentrates added. The values of polyphenols content and total antioxidant capacity were more with approximate 20% in the case of vinegar with Cabernet Sauvignon concentrates addition comparatively with the case of vinegar with Merlot concentrates addition.

scholarly journals BEHAVIOR OF SOME GRAPEVINE CULTIVARS FROM MURFATLAR VINEYARD IN THE SPECIAL CLIMATIC CONDITIONS OF THE WINE YEAR 2019-2020

2020 ◽  
Vol 1 (1) ◽  
pp. 133-140
Author(s):  
Ionica Dina ◽  
Aurora Ranca ◽  
Anamaria Tănase ◽  
Sergiu-Ayar Ene
Keyword(s):  
Growth And Development ◽  
Climate Changes ◽  
Climatic Conditions ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
White Wines ◽  
Vegetative Period ◽  
Average Value ◽  
Weak Growth

The climate changes in Murfatlar vineyard in recent years consist inthe increase ofmonthly average temperatures, recorded in both cold and warm seasons, accompanied by an irregular distribution of rainfall during the year, which significantly influences the growth of grapevine, the quality and production of grapes.Six representative cultivars were studied, three for white wines: Chardonnay, Columna and Muscat Ottonel and three for red wines: Fetească Neagră, Mamaia and Cabernet Sauvignon. In the last two years (2019-2020) warm winters and very dry summers have led to the onset of budburst, almost simultaneously for all the studied cultivars, followed by a very weak growth and development of shoots (2020) and an acceleration development of phenophases, mainly berween veraison and ripening. Water stress during the vegetative period, a hygroscopicity below 60% between July and August and low vegetative apparatus influenced the growth ofthe berries, resulting small grapes, and a very low must yield in 2020.Concerning the quality of grape production, the studied cultivars achieved more sugar concentrations in berries up to 35.8 g/L (in 2019) and 36.0 g/L (in 2020), higher than the values obtained in normal years. In the conditions of a pronounced dry climate manifested in the two years of study, the productions were below the normal level, especialy in 2020, achieving much diminished productions for all cultivars, except the Mamaia cultivar. The Mamaia cultivar had a positive reaction, registering an increase of production, that exceeded the multiannual value by 20% in 2020 andby 10% in 2019, the concentration of sugars in the must being above the average value obtained in normal years, exceeding by 3% and 9%, respectively, the multiannual average. Statistical calculations were done using SPSS Statistics 17.0, using mainly the Duncan test for a degree of significance of 5%.

scholarly journals Rootstock-scion interaction:3. Effect on the composition of Cabernet Sauvignon wine

2019 ◽  
Vol 41 (1) ◽  
Author(s):  
Alberto Miele ◽  
Luiz Antenor Rizzon
Keyword(s):  
Genetic Diversity ◽  
Experimental Design ◽  
Volatile Compounds ◽  
Cabernet Sauvignon ◽  
Alcohol Content ◽  
Higher Alcohol ◽  
Dry Extract ◽  
Ph Values ◽  
Wine Composition ◽  
Made In

Abstract The interaction among rootstock, scion and environment may induce different responses to the grapevine physiology and consequently to the grape and wine composition. The vineyards of Serra Gaúcha, Brazil, are established in soils that may have different physicochemical attributes. Furthermore, the grapevines are grafted on a wide diversity of rootstocks. Therefore, this study aimed to determine their effect on the wine composition of the Cabernet Sauvignon (CS) grafted on Rupestris du Lot, 101-14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel, featuring some genetic diversity altogether. The experimental design was in randomized blocks, with 15 treatments, three replicates and 10 vines per plot. The grapes were harvested at maturity for three years, and then wines were made in glass recipients of 20 L. When alcoholic and malolactic fermentations were over, the wine analyses were performed on twenty-five variables related to alcohol, acidity, dry extract, polyphenols and volatile compounds. The main results show that all variables were affected year by year, some of them by the rootstock and a few by the interaction between rootstock and year. The rootstock effect was observed mainly on variables related to alcohol, acidity and ashes. Results show that the CS/101-14 Mgt wine had higher alcohol content than CS/Dogridge and CS/Isabel wines, which was probably due to the 101-14 Mgt rootstock favoring an early grape ripening. However, higher pH values were observed in the CS/Rupestris du Lot, CS/5BB K and CS/Gravesac than CS/420A Mgt, CS/110 R and CS/Isabel wines. These results show that there is a diversity of rootstocks that can be used by the growers due to the Cabernet Sauvignon wine composition similarities.

scholarly journals Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 981
Author(s):  
Antonio Amores-Arrocha ◽  
Pau Sancho-Galán ◽  
Ana Jiménez-Cantizano ◽  
Víctor Palacios
Keyword(s):  
Volatile Compounds ◽  
Isoamyl Alcohol ◽  
Sensory Profile ◽  
Nutritional Deficiencies ◽  
Gas Chromatography Mass Spectrometry ◽  
Red Wines ◽  
Warm Climate ◽  
Wine Quality ◽  
Bee Pollen ◽  
The Impact

One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. Commercial activators and nutrients are usually added to the must in these cases. The natural composition of bee pollen can provide all the necessary nutrients for yeasts. This investigation aims to analyze the impact of pollen addition on the profile of volatile and sensory compounds in Tintilla de Rota warm climate red wines. Volatile compounds were measured by Gas Chromatography–Mass Spectrometry, Odorant Activity Values analysis to find out each compound’s fragrant participation, and sensorial analysis was conducted for a qualified panel of wine-tasters. As a result of the chromatographic analysis, 80 volatile compounds of different chemical families were identified and quantified. Bee pollen increased mainly isoamyl alcohol, esters, and terpenes compounds families in wines. Odorant Activity Values analysis showed an increase in fruity odorant series mainly, followed by floral, for all wines with pollen addition. The sensory analysis showed that low pollen doses (0.1 g/L and 0.25 g/L) increased tasting notes of fruit and floral attributes and fruit and floral odorant series as well, highlighting an increase in red and black fruit notes mainly. On the other hand, high doses deviated the sensory profile towards fleshy stone fruit, and raisin fruit, mostly. In addition, high bee pollen doses produce an increase in the odorant category responsible for the chemical, fatty, and grassy aromas mainly, and high and intermediate dose (1 g/L) an increase in the earthy notes in the aromas. Therefore, low bee pollen doses (0.1 and 0.25 g/L) can improve both the aromatic compound profile, as well as the Odorant Activity Values levels and the sensory profile in Tintilla de Rota red wines.

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