scholarly journals Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines

2021 ◽  
Author(s):  
Onofrio Corona ◽  
Paola Bambina ◽  
Diego De Filippi ◽  
Luciano Cinquanta
Keyword(s):  
Aqueous Solution ◽  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Chemical Characterization ◽  
White Wine ◽  
Quercus Petraea ◽  
Ethyl Esters ◽  
Volatile Phenols ◽  
Oak Wood ◽  
Sensory Profiles

AbstractIn this research, the chemical characterization of fixed and volatile compounds of two different tannins in aqueous solution (Pratiko® L-Harvest and L-Fruit) extracted from oak wood, has been studied. The influence of the above tannins, at different concentrations, on the alcoholic fermentation kinetics and on the composition and sensorial characteristics of a white wine were then evaluated. The wines added tannins in aqueous solution compared to control wines showed significant differences in fixed compounds (colloids, polyphenols and ellagitannins) and volatile compounds (phenolic aldehydes, volatile phenols, furanic and piranic compounds). The differences of aqueous solution tannins extracted from oak wood were partly due to the drying/maturing and roasting methods used in barrel production. Alcoholic fermentation was partially facilitated by the addition of tannins in aqueous solution. The wines obtained showed a higher content of ethyl esters of medium-chain fatty acids (from 22 to 31%) and, in some cases, higher acetate alcohols (from 15 to 28%), relevant to the olfactory sensations provided to the wines. The tannins added to the must before fermentation also made it possible to obtain an additional supply of polyphenols (from 25 to 85%) able to induce more complex sensory profiles in the wines, with increased persistent taste notes.

scholarly journals Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine

2021 ◽  
Vol 11 (17) ◽  
pp. 7767
Author(s):  
Alessandro Genovese ◽  
Nicola Caporaso ◽  
Luigi Moio
Keyword(s):  
Gas Chromatography ◽  
Volatile Compounds ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
White Wine ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Composition ◽  
Campania Region ◽  
Yeast Strains ◽  
Gas Chromatography Olfactometry

The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatile composition and, therefore, its sensory properties. In this study, the influence of four oenological Saccharomyces strains (three S. cerevisiae and one S. bayanus) on wine volatile composition was determined on the Fiano variety, a typical cultivar from the Campania region (Italy), fermented in oak barrique. Fiano wines were analyzed by means of gas chromatography/mass spectrometry (GC/MS) and gas chromatography/olfactometry (GC/O). The results showed that the four selected yeast strains had a significant impact on the majority of volatile compounds as shown by the concentration of volatile compounds and based on the Aroma Extract Dilution Analysis (AEDA) values for many of the odor volatile compounds. This resulted in a dramatic change of the odor impact of the wines, such as the “fruity” attribute, which was higher compared to the control, and caused some changes of other odor attributes, particularly “floral”, “phenolic” and “honey”. This research demonstrates the potential of using these selected yeast strains and this technological approach of oak fermentation for this typical white wine grape variety.

Impact of varying degrees of powdery mildew infection (Uncinula necator (Schwein.) Burrill) on the volatile compounds of Chardonnay grapes, must and wine

OENO One ◽  
2012 ◽  
Vol 46 (4) ◽  
pp. 305
Author(s):  
Denis Rusjan ◽  
Tjaša Jug ◽  
Mojca Bavcon Kralj
Keyword(s):  
Powdery Mildew ◽  
Volatile Compounds ◽  
Alcoholic Fermentation ◽  
Ethyl Esters ◽  
Wine Production ◽  
Hydroxymethyl Furfural ◽  
Taste Evaluation ◽  
The Impact ◽  
First Time ◽  
Powdery Mildew Infection

<p style="text-align: justify;"><strong>Aims</strong>: The aims of this study are (i) to trace the major components responsible for the unpleasant mushroom, earthy and geranium odour in the transformation from grapes to wine in response to powdery mildew infection intensities, (ii) to determine the impact of an aggressive infection on volatile compounds in grapes and wine, and (iii) to determine their effect on the olfactory-taste evaluation of the resulting Chardonnay wine.</p><p style="text-align: justify;"><strong>Methods and results</strong>: A GC-MS technique was used to investigate the impacts of different degrees of oidium infections (0, 10, 50 and 100% of infected grapes) on the presence of volatiles in grapes, musts and wines. The number of volatiles was higher in oidium-infected grapes than in noninfected grapes, especially for terpenes, aldehydes and alcohols, with 1- octen-3-ol, 2-octen-1-ol, 2-heptanol and 2-octenal, the volatiles reminiscent of mushroom-, geranium-, and earthy-like odours, being detected in oidiuminfected grapes only. After overnight clarification, 1-octen-3-ol and 2- heptanol but also methyl-2-furoate were the only mushroom reminiscent volatiles detected in the musts. The infection also caused higher amounts of acetic acid, furfural and some of its derivates (2,5-furandicarboxaldehyde, 5-hydroxymethyl furfural, furaneol), most ethyl esters (except ethyl caprylate), 1-hexanol, maltol and 1-decanol in musts. After alcoholic fermentation the number of esters in young wines increased, whereas that of aldehydes decreased, especially in the wines produced from severely infected grapes. Though it was not detected by sensory analysis, we assume that the intensification of the odours reminiscent of pineapple, banana and coconut in the aged wines produced from infected grapes was likely a consequence of the increased amount of esters.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Powdery mildew infection statistically decreased the freshness but enhanced the malty, sweet mouthfeel of Chardonnay wine, and neither the mushroom odour nor taste were perceived, which contradict some previously published findings.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This study gives an answer to the significant problem of wine production from oidium-infected grapes. It reports for the first time the traceability of volatiles highly related to mushroom, earthy and geranium odours from the Chardonnay grapes to the wines. The overnight must clarification decreased the impacts of unpleasant volatiles on must and wine odour. This suggested that the oidium infection of the grapes does not necessarily hinder the production of wine, as no unpleasant odour could be sensory evaluated, not even in the wines made from highly infected grapes.</p>

scholarly journals Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 453
Author(s):  
Ana M. Roldán ◽  
Fini Sánchez-García ◽  
Luis Pérez-Rodríguez ◽  
Víctor M. Palacios
Keyword(s):  
Volatile Compounds ◽  
Octanoic Acid ◽  
White Wine ◽  
Sensory Profile ◽  
Floral Character ◽  
Sensorial Analysis ◽  
Yeast Strains ◽  
Commercial Yeast ◽  
Sensory Profiles

The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial analysis were determined. The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed. However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odour activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character.

scholarly journals Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines

2008 ◽  
Vol 14 (4) ◽  
pp. 341-353 ◽  
Author(s):  
J.M. Oliveira ◽  
P. Oliveira ◽  
R.L. Baumes ◽  
M.O. Maia
Keyword(s):  
Fatty Acids ◽  
Organic Acids ◽  
Volatile Compounds ◽  
Volatile Fatty Acids ◽  
Free Fraction ◽  
Ethyl Esters ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Phenols ◽  
Tropical Fruit ◽  
Fusel Alcohols

Composition of Loureiro and Alvarinho wines from the Vinhos Verdes region, regarding free volatile compounds as well as glycosidically bound aroma precursors, was exhaustively determined by gas chromatography—mass spectrometry after adsorption on XAD-2 resin. On the whole, were identified and quantified 120 volatile compounds in the free fraction and 77 glycosidically bound compounds, belonging to C6-compounds, alcohols, fatty acids ethyl esters, esters of organic acids, acetates, monoterpenic alcohols, monoterpenic oxides and diols, C13-norisoprenoids, volatile phenols, volatile fatty acids, and carbonyl compounds. Globally, the wines of the two cultivars present similar composition on volatiles. However, regarding varietal compounds, Loureiro wines were richer than Alvarinho ones with respect to C6-compounds and monoterpenic compounds, occurring the opposite for volatile phenols. It was also demonstrated that wines of both varieties might benefit the aroma reserve, present as glycoconjugates, as it is susceptible of being technologically explored. Linalool, Ho-trienol, (α-terpineol, contributing with fruity and floral notes, and (β-damascenone mostly for Alvarinho, confering tropical fruit notes, are the varietal compounds which may particularly influence the aroma of these wines. Respecting fermentative compounds, Alvarinho is also particularly rich in fatty acids ethyl esters related to lipid metabolism and acetates of fusel alcohols, which can provide it a fruity character; Loureiro contains higher levels of esters of organic acids and 2-phenylethanol, conferring fruity and floral notes. Sensory analysis agreed with chemical analyses showing a pronounced tree and tropical fruit character for Alvarinho wines while Loureiro wines present more intense citrus fruit notes.

scholarly journals Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

Processes ◽  
2020 ◽  
Vol 8 (8) ◽  
pp. 1000
Author(s):  
Anamaria Călugăr ◽  
Teodora Emilia Coldea ◽  
Carmen Rodica Pop ◽  
Tiberia Ioana Pop ◽  
Anca Cristina Babeș ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Ageing Time ◽  
Extraction Process ◽  
White Wine ◽  
Economic Benefits ◽  
Volatile Components ◽  
Least Squares Regression ◽  
Oak Chips ◽  
Level Method ◽  
Scientific Results

The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the concentrations of the volatile constituents of Muscat Ottonel wines. A total of 51 volatile compounds were quantified. Alcohols, terpenic and carboxylic acids decreased with ageing time, whereas esters, lactones, and phenolic compounds increased due esterification processes. The chips toast level, method, and duration of ageing, significantly influenced the content of aromatic compounds. Partial least squares regression (PLS-R) clearly discriminated the initial wine and also the wines aged with toasted and untoasted medium. The compounds (alcohols and terpenes) that impart distinctive aroma of Muscat Ottonel were enhanced by untoasted medium. Light toasted oak chips enhanced wood volatile components (acetovanillone and p-vinyl guaiacol). This study provides important scientific results on the ageing of Muscat Ottonel wines with practical economic benefits to winemakers. Alternative less expensive ageing methods and improved control on the wood components extraction process, may contribute to obtaining high-quality wines.

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.

scholarly journals Characterization of a Spirit Beverage Produced with Strawberry Tree (Arbutus unedo L.) Fruit and Aged with Oak Wood at Laboratorial Scale

2021 ◽  
Vol 11 (11) ◽  
pp. 5065
Author(s):  
Ofélia Anjos ◽  
Soraia Inês Pedro ◽  
Débora Caramelo ◽  
Andreia Semedo ◽  
Carlos A. L. Antunes ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Spectroscopic Techniques ◽  
Dry Extract ◽  
Oak Wood ◽  
Arbutus Unedo ◽  
Fusel Alcohols ◽  
Mediterranean Countries ◽  
Trained Panel ◽  
Valuable Product

Arbutus unedo spirit is a valuable product in Mediterranean countries. This spirit is usually marketed in Portugal without wood ageing. This work aims to characterize the ageing effect on the Arbutus unedo spirit, for three and six months with oak wood (Quercus robur L.) submitted to different toasting levels, based on its chemical composition and its sensory properties. For this purpose, several parameters were analysed: acidity, pH, dry extract, and volatile compounds (methanol, acetaldehyde, ethyl acetate and fusel alcohols). The volatile compounds were identified by GC-MS and quantified by GC-FID. Sensory analysis was performed by a trained panel, who have profiled this beverage, as well as the changes acquired during ageing. Spectroscopic techniques, namely FTIR–ATR, were applied to discriminate the different beverages produced. The results highlighted an increase in Arbutus unedo spirit’s quality with the wood contact, mainly based on the sensory attributes. Additionally, they showed that the best beverages were produced using oak wood with medium toasting levels during three months of ageing.

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 Removal of Ni (II) from Aqueous Solution by Adsorption onto Activated Carbon Prepared from Lapsi (Choerospondias axillaris) Seed Stone

2014 ◽  
Vol 9 (1) ◽  
pp. 166-174 ◽  
Author(s):  
Rajeshwar M. Shrestha ◽  
Margit Varga ◽  
Imre Varga ◽  
Amar P. Yadav ◽  
Bhadra P. Pokharel ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Activated Carbon ◽  
Activated Carbons ◽  
Low Cost ◽  
Chemical Characterization ◽  
Maximum Adsorption Capacity ◽  
Adsorption Data ◽  
Optimum Ph ◽  
Nickel Adsorption

Activated carbons were prepared from Lapsi seed stone by the treatment with H2SO4 and HNO3 for the removal of Ni (II) ions from aqueous solution. Two activated carbon have been prepared from Lapsi seed stones by treating with conc.H2SO4 and a mixture of H2SO4 and HNO3 in the ratio of 1:1 by weight for removal of Ni(II) ions. Chemical characterization of the resultant activated carbons was studied by Fourier Transform Infrared Spectroscopy and Boehm titration which revealed the presence of oxygen containing surface functional groups like carboxyl, lactones and phenols in the carbons. The optimum pH for nickel adsorption is found to be 5. The adsorption data were better fitted with the Langmuir equations than Freundlich adsorption equation to describe the equilibrium isotherms. The maximum adsorption capacity of Ni (II) on the resultant activated carbons was 28.25.8 mg g-1 with H2SO4 and 69.49 mg g-1 with a mixture of H2SO4 and HNO3. The waste material used in the preparation of the activated carbons is inexpensive and readily available. Hence the carbons prepared from Lapsi seed stones can act as potential low cost adsorbents for the removal of Ni (II) from water. DOI: http://dx.doi.org/10.3126/jie.v9i1.10680Journal of the Institute of Engineering, Vol. 9, No. 1, pp. 166–174

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