Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince

Leaf removal is a viticultural practice applied in order to improve fruit-zone microclimate and berry quality. The aim of this trial was to evaluate the effect of post-flowering leaf removal on maturation and biosynthesis of terpenes and and C13-norisoprenoids in Ribolla Gialla grapes. In the seasons 2015 and 2016, basic maturation parameters were nearly unaffected by leaf removal. Contrarily, in the second season, 2016, one week before harvest, the concentration of several aroma compounds was significantly improved by leaf removal. In conclusion, the trial here showed that leaf removal improves the concentration of aroma compounds in the grapes, but the selection of the date of harvest is more crucial in order to maintain them during vinification.

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Seasonal and Regional Variation of Green Aroma Compounds in Commercial Vineyards of Vitis vinifera L. Merlot in California

American Journal of Enology and Viticulture ◽

10.5344/ajev.2013.12109 ◽

2013 ◽

Vol 64 (4) ◽

pp. 430-436 ◽

Cited By ~ 13

Author(s):

M. P. Mendez-Costabel ◽

K. L. Wilkinson ◽

S. E. P. Bastian ◽

M. McCarthy ◽

C. M. Ford ◽

...

Keyword(s):

Vitis Vinifera ◽

Regional Variation ◽

Aroma Compounds ◽

Vitis Vinifera L

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The influence of fining agents on the removal of some pesticides from white wine of Vitis vinifera L. cv. Emir

Food and Chemical Toxicology ◽

10.1016/j.fct.2012.08.016 ◽

2012 ◽

Vol 50 (11) ◽

pp. 3990-3995 ◽

Cited By ~ 12

Author(s):

K. Sen ◽

T. Cabaroglu ◽

H. Yilmaz

Keyword(s):

Vitis Vinifera ◽

White Wine ◽

Vitis Vinifera L ◽

Fining Agents

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Tangential-flow membrane clarification of Malvar (Vitis vinifera L.) wine: incidence on chemical composition and sensorial expression

OENO One ◽

10.20870/oeno-one.2019.53.4.2480 ◽

2019 ◽

Vol 53 (4) ◽

Cited By ~ 1

Author(s):

Marin Prodanov Prodanov ◽

Margarita Aznar ◽

Juan M. Cabellos ◽

Visitación Vacas ◽

Francisco López ◽

...

Keyword(s):

Vitis Vinifera ◽

Physicochemical Parameters ◽

Membrane Filtration ◽

White Wine ◽

Transmembrane Pressure ◽

Vitis Vinifera L ◽

Wine Aroma ◽

Tangential Flow ◽

Molecular Masses ◽

Filtration Flux

Malvar white wine (Vitis vinifera L.) was cold settled (CSW) and clarified by tangential-flow membrane filtration (TFMF). A 500 kDa molecular mass cut-off membrane was used. Filtration flux of 49-48 L/hm2 was achieved at transmembrane pressure of 0.7 bar. The treatment produced a completely clarified wine with turbidity of 0.11 NTU, but also a 10.3% loss of proteins, which could be related to the decrease of some flavour compounds. The CSW and the membrane filtered wines (MFW) were assessed by means of their aroma and phenolic composition, as well as their sensory properties. The results showed that the general physicochemical parameters and most of the analysed phenolic compounds were not or slightly (up to 7.6%) affected by the TFMF process. Nevertheless, the treatment produced an important loss of some key aroma compounds: up to 43% of fatty acid and alcohol esters and up to 26% of higher alcohols. Most affected were aroma species with higher molecular masses and lower polarities. Sensory analysis confirmed the global decrease in wine aroma. TFMF treatment produced also an increase of 52% of the wine benzaldehyde content.

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Volatile Aroma Compounds of Brandy ‘Lozovača′ Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)

Molecules ◽

10.3390/molecules24132485 ◽

2019 ◽

Vol 24 (13) ◽

pp. 2485 ◽

Cited By ~ 1

Author(s):

Saša Matijašević ◽

Jelena Popović-Djordjević ◽

Renata Ristić ◽

Dušica Ćirković ◽

Bratislav Ćirković ◽

...

Keyword(s):

Vitis Vinifera ◽

Aroma Compounds ◽

Ethyl Esters ◽

Alcoholic Beverages ◽

Vitis Vinifera L ◽

Pectolytic Enzymes ◽

Volatile Aroma ◽

The Republic ◽

Volatile Aroma Compounds ◽

Pectolytic Enzyme

Grape brandy, known as ‘Lozovača’, is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a significant influence on its quality and aroma profile. Pectolytic enzymes play a part in increasing intensity of the prefermentative aroma by hydrolysis of terpenic glycosides, from which the compounds that contribute to the aroma of brandy are released. In this study, grape brandy samples were produced from five Muscat table grapevine cultivars (Vitis vinifera L.) namely, Early Muscat, Radmilovac Muscat, Banat Muscat, Italia Muscat, and Muscat Hamburg, with the addition of pectolytic enzyme in two different concentrations or without it (control). A total of 58 volatile aroma compounds were detected by means of combined gas chromatographic-mass spectrometric (GC/MS) method. Ethyl esters of C8–C18 fatty acids (21) and terpene (16) compounds were considerably more abundant in all grape brandy samples compared to the other volatile compounds identified. Pectolytic enzyme, positively affected terpenes content in the brandy of all studied cultivars. The similarities between brandy samples produced from Muscat Hamburg (MH) and other Muscat cultivars may be attributed to the parentage of MH to those cultivars.

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Varietal Aromas of Fortified Wines from Different Moscato Var. (Vitis vinifera L.) under the Same Pedoclimatic Conditions

Foods ◽

10.3390/foods10112549 ◽

2021 ◽

Vol 10 (11) ◽

pp. 2549

Author(s):

Antonella Verzera ◽

Maria Merlino ◽

Fabrizio Cincotta ◽

Ottavia Prestia ◽

Antonio Sparacio ◽

...

Keyword(s):

Vitis Vinifera ◽

Solid Phase ◽

Aroma Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Vitis Vinifera L ◽

Sweet Wines ◽

Mass Spectrometry Technique ◽

Spectrometry Technique ◽

Fortified Wines ◽

Cv Moscato

Vitis vinifera L. cv. Moscato includes different varieties mainly used to produce sweet wines, such as fortified wines. Moscato grapes are characterized by a large number of free and glycosylated monoterpenoids giving very aromatic wines. However, the literature data on the aroma profile of fortified Moscato wines are very limited. In light of this, the present research aimed to investigate the aroma compounds, mainly the varietal ones, of fortified wines from different Moscato varieties, namely Giallo (Yellow), Bianco (White), Bianco at Petit Grain (Blanc à Petits Grains), Ottonel and Rosa (Pink of Trentino), cultivated under the same pedoclimatic conditions. Using the HS-SPME-GC-MS (head space-solid phase micro extraction-gas chromatography-mass spectrometry) technique, numerous varietal and fermentative aroma compounds have been identified and quantified and significant differences were observed among varieties in the levels of mostly volatiles and in their ratios. Based on their composition, the studied wines can be divided in two groups depending on whether linalool or geraniol prevails among varietal aromas. These results are evidence that each Moscato variety has a typical varietal aroma composition, even if some similarities were found between the two white varieties, and between Moscato Giallo and Moscato Ottonel varieties. Moscato Rosa showed a peculiar aroma composition and the lowest ester/terpene ratio.

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Biological performance of grape varieties in Eastern Hungary

International Journal of Horticultural Science ◽

10.31421/ijhs/21/1-2./1154 ◽

2015 ◽

Vol 21 (1-2) ◽

Author(s):

N. Rakonczás

Keyword(s):

Vitis Vinifera ◽

Red Wine ◽

White Wine ◽

Pinot Noir ◽

Vitis Vinifera L ◽

Published Data ◽

Wine Grape ◽

Biological Performance ◽

The University ◽

Grape Varieties

Eurasian and interspecific grape varieties and candidates were inspected for biological productivity in the variety collection of the University of Debrecen at the Horticultural Experimental Station in Pallag. In this paper, data are reported on yields (kg/stock), cane production (kg/ stock) and use-up index of wood yield of each cultivar in the experimental years 2011-2012. From the range of Eurasian (Vitis vinifera L.) white wine-grape qualified cultivars and candidates ’Ezerfürtû’, ’Generosa’, ’Jubileum 75’, ’Müller Thurgau’, ’Zöld veltelíni’,’B-11’, ’CSFT-92’, ’Pintes’, from the range of Eurasian (Vitis vinifera L.) red wine-grape qualified cultivars and candidates ’Kármin’, ’Pinot noir’, ’Alicante Bouschet’ and ’Rubintos’ were highlighted. Promising data of interspecific ’Aletta’, ’Csillám’, ’Kunleány’, ’Orpheus’, ’Refrén’, ’Taurus’, ’Viktória gyöngye’, ’Alföld 100’, ’Reform’, ’RF38/32’, ’Toldi’ white, and ’Dunagyöngye’ ’Pannon frankos’ red wine-grape cultivars and candidates were emphasized. Published data refer only to the biological performance of the cultivars. The thorough evaluation of varieties needs respect to data on resistance to fungal disease and climatic extremities, and other characteristics concerning production technology and oenological parameters.

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