The effect of in-amphorae aging on oenological parameters, phenolic profile and volatile composition of Minutolo white wine

AbstractIron-gall ink is one of the most important inks in the history of western civilization. The deep black colour results from Fe3+ complexes with phenolic compounds available in gall extracts. Unfortunately, it induces the degradation of both ink and support over time. Furthermore, our knowledge of these complex molecular structures is limited. This work aims to overcome this gap, revealing essential information about the complex structures of these pigments and dyes that will create a breakthrough in the next generation of conservation treatments. It presents the first in-depth phenolic identification and quantification of extracts and inks, prepared with and without gum arabic (an essential additive in medieval recipes). Five representative Iberian recipes were selected and prepared. Their phenolic profile was analysed by HPLC–DAD and HPLC–ESI–MS, which revealed that the phenolic compounds present in higher concentration, in the gall extracts, are pentagalloylglucose and hexagalloylglucose (0.15 ± 0.01–32 ± 3 mg/mL), except for one recipe, in which gallic acid is the main phenolic. The influence of the ingredients is also discussed by deconstructing the recipes: extracts of additives as pomegranate peel and solvents used in the extraction of the galls (vinegar and white wine) were characterized.

Download Full-text

Relationships between the varietal volatile composition of the musts and white wine aroma quality. A four year feasibility study

LWT ◽

10.1016/j.lwt.2010.06.007 ◽

2010 ◽

Vol 43 (10) ◽

pp. 1508-1516 ◽

Cited By ~ 13

Author(s):

Sílvia M. Rocha ◽

Paula Coutinho ◽

Elisabete Coelho ◽

António S. Barros ◽

Ivonne Delgadillo ◽

...

Keyword(s):

Feasibility Study ◽

White Wine ◽

Wine Aroma ◽

Volatile Composition

Download Full-text

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.

Download Full-text

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

Applied Sciences ◽

10.3390/app11177767 ◽

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.

Download Full-text