Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees

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.

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Effect of ageing time on the volatile compounds from cooked horse meat

Meat Science ◽

10.1016/j.meatsci.2021.108692 ◽

2021 ◽

pp. 108692

Author(s):

Lorea R. Beldarrain ◽

Lara Morán ◽

Miguel Ángel Sentandreu ◽

Luis Javier R. Barron ◽

Noelia Aldai

Keyword(s):

Volatile Compounds ◽

Ageing Time ◽

Horse Meat

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The Effect of Carbonation Level on the Acceptability and Purchase Intent of Muscadine and Fruit Wines

Beverages ◽

10.3390/beverages7030066 ◽

2021 ◽

Vol 7 (3) ◽

pp. 66

Author(s):

Nicholas A. Wendrick ◽

Charles A. Sims ◽

Andrew J. MacIntosh

Keyword(s):

Volatile Compounds ◽

Sensory Evaluation ◽

Value Added ◽

Wine Industry ◽

Purchase Intent ◽

Sparkling Wine ◽

Product Portfolio ◽

Alcohol Content ◽

Southeastern Usa ◽

A Value

Carbonation is a value-added process that can affect the mouthfeel, perception of volatile compounds, perception of sweetness, and ultimately if a consumer likes a wine. While much work has been completed on traditional varieties of sparkling wine, little research has been completed on niche market wines such as muscadine and fruit wines, which make up a large percentage of wines produced in the Southeastern USA. The objective of this research was to create and evaluate force-carbonated sparkling wine at five carbonation levels. Five finished wines from Florida wineries were obtained, then assessed for the sugar and alcohol content. Each wine was carbonated and then presented to consumers for sensory evaluation (n = 68–89 per evaluation). The questionnaire assessed the perceived sweetness, preference, liking, purchase intent, and comments of each sample. The data illustrated participants consistently preferred the carbonated samples over the noncarbonated sample. The data indicates a roughly even distribution of preference between the four carbonation levels. The data also showed statistically significant differences between the original wine and the carbonated varieties with respect to liking, preference, and purchase intent, which was supported by the consumer’s comments for the most preferred and least preferred samples. Overall, this research serves to impact the wine industry by identifying how carbonation levels affect the acceptability of niche wine varieties, and allows winemakers to successfully expand, diversify, and increase the product portfolio for wineries.

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Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds

European Food Research and Technology ◽

10.1007/s00217-009-1034-z ◽

2009 ◽

Vol 229 (1) ◽

pp. 133-139 ◽

Cited By ~ 10

Author(s):

María José García ◽

José Luis Aleixandre ◽

Inmaculada Álvarez ◽

Victoria Lizama

Keyword(s):

Volatile Compounds ◽

Sparkling Wine

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Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region

Beverages ◽

10.3390/beverages4040103 ◽

2018 ◽

Vol 4 (4) ◽

pp. 103

Author(s):

Antonio de Souza Nascimento ◽

Joyce de Souza ◽

Marcos dos Santos Lima ◽

Giuliano Pereira

Keyword(s):

Volatile Compounds ◽

Arid Region ◽

Traditional Method ◽

Northeastern Brazil ◽

Volatile Fraction ◽

Sparkling Wine ◽

Volatile Profiles ◽

Semi Arid Region ◽

Chenin Blanc ◽

Semi Arid

São Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irrigation throughout the year. This is the main characteristic differing this from other winegrowing region in the world. The objective of this study was to characterize volatile profiles of sparkling wines produced by the traditional method, using Chenin Blanc and Syrah grapes, the two main varieties used for white and red wines, respectively, grown in the region. The sparkling wines remained on lees for six months maturing. The sparkling wines were characterized by the parameters density, pH, total titratable and volatile acidities, residual sugars, dry extract, alcohol content, total phenolic compounds, in vitro antioxidant activity and volatile fraction. The volatile fraction extraction was performed by the HS-SPME technique and tentative identification of the volatile compounds was carried out with GC-MS using the scan mode. A total of 33 volatile compounds were identified, among them 11 alcohols, 13 esters, five carboxylic acids, and four different chemical classes. The volatile profile of Chenin Blanc sparkling wine was associated mainly to 2,3-butanediol, 3-ethoxypropan-1-ol, diethyl succinate, and ethyl decanoate, while Syrah sparkling wine was characterized by benzaldehyde, butyric acid, and some acetates. This study reported for the first time volatile profiles of traditional sparkling wines from SFV, as new products, contributing to better understand the quality potential of these beverages for a tropical semi-arid region.

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Note: Characterization of Yeast Strains on the Basis of Autolytic Activity and Volatile Compounds

Food Science and Technology International ◽

10.1177/1082013203009002005 ◽

2003 ◽

Vol 9 (2) ◽

pp. 95-99 ◽

Cited By ~ 5

Author(s):

J. M. Barcenilla ◽

P. J. Martín-Álvarez ◽

A. Vian ◽

R. Gonzalez

Keyword(s):

Saccharomyces Cerevisiae ◽

Volatile Compounds ◽

Indirect Selection ◽

Sparkling Wine ◽

Single Group ◽

Limited Effect ◽

Yeast Strains ◽

Autolytic Activity ◽

Selection For

Autolytic activity and the production of several major volatile compounds were studied for a set of 18 commercial and non-commercial Saccharomyces cerevisiæ strains isolated from sparkling wine, cider and sherry fermentations. No correlation was found between the autolytic capacity of the strains and isobutanol production levels, in contrast with results published by other authors for a limited number of S. cerevisiæ strains. The 18 strains were classified in three groups by cluster analysis; the variables that best discriminated the groups were related with autolysis, with a limited effect of the volatile compounds. All the commercial sparkling wine second fermentation strains appeared in the same group, which was characterized by the release of high amounts of proteins under conditions of accelerated autolysis. This could probably be explained by an indirect selection for efficient autolysis for these commercial strains. Most sherry and cider isolates appeared in a single group. Interestingly, one strain isolated from cider fermentation is grouped with sparkling wine commercial strains.

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The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine

Ciência e Técnica Vitivinícola ◽

10.1051/ctv/20193402091 ◽

2019 ◽

Vol 34 (2) ◽

pp. 91-101 ◽

Cited By ~ 1

Author(s):

Bruno Cisilotto ◽

Simone Bertazzo Rossato ◽

Evandro Ficagna ◽

Luísa Carolina Wetzstein ◽

Angelo Gava ◽

...

Keyword(s):

Cation Exchange ◽

Volatile Compounds ◽

Exchange Resin ◽

Control Sample ◽

Cation Exchange Resin ◽

Sparkling Wine ◽

Wine Production ◽

Grape Must ◽

Organoleptic Characteristics ◽

The Impact

Ion exchange resins are polymers with high physical and chemical stability, which, upon activation, acquire positive charge (H+) ions which interchange with existing cations during musts or wines treatment. The chemical composition of the grape must, and wines are highly affected by said modifications. This study aimed to evaluate the impact of the cationic resin treatments on the physicochemical and organoleptic characteristics of base white wines for sparkling wine production. Thus for, Chardonnay must was exposed to a cation exchange resin specific for oenological usage, and fermented to obtain wines. Resulting wines included an untreated control sample with pH 3.15 and treated samples with pH 3.08, 3.02 and 2.97. Physicochemical and volatile compounds analyses as well as quantitative sensory evaluations were conducted. The results showed that, on the scenarios tested, treatments with cationic resins before fermentation resulted in wine with higher oxidative stability, with significative variation on the concentration of several volatile compounds that influenced organoleptic perceptions.

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Influence of Different Commercial Yeasts on Volatile Profile of Sparkling Wines

10.20944/preprints202101.0111.v1 ◽

2021 ◽

Author(s):

Valeriu V. Cotea ◽

Camelia Elena Luchian ◽

Mihai Cristian Focea ◽

Cintia Colibaba ◽

Elena Cristina Scutarașu ◽

...

Keyword(s):

Volatile Compounds ◽

Volatile Fraction ◽

Sparkling Wine ◽

Grape Variety ◽

Chemical Parameters ◽

Consumption Behavior ◽

Physical Chemical ◽

Organoleptic Characteristics ◽

A Minor ◽

Aging Stage

Sparkling wine producing and consumption are in constant increase in the last decade and show no sign of slowing. Prior consumption, origin, grape variety, occasion, price and sensorial perception are factors that typically influence wine consumers’ purchasing and consumption behavior. The presence of volatile compounds in sparkling wines, with direct impact on their organoleptic characteristics, is influenced by several factors, such as the base-wine characteristics, grapes cultivar conditions, the used yeasts, the aging stage or wine-making practices. For this study, five sparkling wines variants from Muscat Ottonel grape variety were obtained. For the experimental samples, the grapes were processed by applying secondary fermentation in bottles. The base-wine was obtained through reverse osmosis and had a predetermined alcoholic concentration (10.5 % vol.). This study aimed to analyze the influence of different commercial yeasts (IOC FIZZ™, IOC DIVINE™, LEVULIA CRISTAL™, IOC 18-2007™) on the volatile composition of experimental sparkling wines. The obtained sparkling wines were characterized by the physical-chemical parameters (according to OIV methods of analysis) and volatile fraction (using gas-chromatography). Data showed an important impact on the concentration of the volatile compounds (p &lt; 0.05), depending on the type of inoculated yeast for the second fermentation and only a minor influence on the physical-chemical parameters was registered.

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