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

Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.

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A feasibility study on the use of a miniature fiber optic NIR spectrometer for the prediction of volumic mass and reducing sugars in white wine fermentations

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2008.05.011 ◽

2008 ◽

Vol 89 (3) ◽

pp. 325-329 ◽

Cited By ~ 37

Author(s):

Juan Fernández-Novales ◽

María-Isabel López ◽

María-Teresa Sánchez ◽

José-Antonio García ◽

José Morales

Keyword(s):

Feasibility Study ◽

Reducing Sugars ◽

Fiber Optic ◽

White Wine ◽

Wine Fermentations

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Measuring Thiols in Single Cultivar South African Red Wines Using 4,4-Dithiodipyridine (DTDP) Derivatization and Ultraperformance Convergence Chromatography-Tandem Mass Spectrometry

Foods ◽

10.3390/foods7090138 ◽

2018 ◽

Vol 7 (9) ◽

pp. 138 ◽

Cited By ~ 4

Author(s):

Mpho Mafata ◽

Maria Stander ◽

Baptiste Thomachot ◽

Astrid Buica

Keyword(s):

South African ◽

Red Wine ◽

High Sensitivity ◽

White Wine ◽

Wine Aroma ◽

Low Concentrations ◽

Varietal Thiols ◽

Cultivar Differentiation ◽

First Time ◽

Ionization Methods

Wine varietal thiols are important contributors to wine aroma. The chemical nature of thiols makes them difficult to measure due to low concentrations, high sensitivity to oxidation, and low ionization. Methods for the measurement of thiols usually consist of multiple steps of sample preparation followed by instrumental measurement. Studies have collected large datasets of thiols in white wine but not in red wine, due to the lack of availability of suitable methods. In this study, for the first time, convergence chromatography was used to measure thiols in red wine at ultratrace levels with improved sensitivity compared to previous methods. Performance parameters (selectivity, linearity, limits of detection, precision, accuracy) were tested to demonstrate the suitability of the method for the proposed application. Red wine thiols were measured in South African Pinotage, Shiraz, and Cabernet Sauvignon wines (n = 16 each). Cultivar differentiation using the thiol profile was demonstrated.

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Sensory attributes and volatile composition of a dry white wine under different packing configurations

Journal of Food Science and Technology ◽

10.1007/s13197-017-2910-3 ◽

2017 ◽

Vol 55 (1) ◽

pp. 424-430 ◽

Cited By ~ 4

Author(s):

N. Moreira ◽

P. Lopes ◽

H. Ferreira ◽

M. Cabral ◽

P. Guedes de Pinho

Keyword(s):

White Wine ◽

Sensory Attributes ◽

Volatile Composition

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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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Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines

Molecules ◽

10.3390/molecules25020272 ◽

2020 ◽

Vol 25 (2) ◽

pp. 272 ◽

Cited By ~ 2

Author(s):

Sílvia Petronilho ◽

Ricardo Lopez ◽

Vicente Ferreira ◽

Manuel A. Coimbra ◽

Sílvia M. Rocha

Keyword(s):

Descriptive Analysis ◽

Volatile Components ◽

Bipartite Network ◽

Wine Aroma ◽

Volatile Composition ◽

Sauvignon Blanc ◽

Complex Interactions ◽

Individual Perception ◽

Aroma Characteristics

Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction techniques and gas chromatographic analysis. Then, a bipartite network-based approach consisting of two different nodes was built, one with 19 aroma descriptors, and the other with the corresponding volatile compound(s). To construct the aroma networks, the odor active values were calculated for each determined compound and combined with the bipartite network. Finally, the aroma network of each wine was compared with sensory descriptive analysis. The analysis of the specific aroma network of each wine revealed that Sauvignon Blanc and Arinto white wines present higher fruity (esters) and sweet notes (esters and C13 norisoprenoids) than Bical wine. Sauvignon Blanc also exhibits higher toasted aromas (thiols) while Arinto and Bical wines exhibit higher flowery (C13 norisoprenoids) and herbaceous notes (thiols), respectively. For red wines, sweet fruit aromas are the most abundant, especially for Touriga Nacional. Castelão and Touriga Nacional wines also present toasted aromas (thiols). Baga and Castelão wines also exhibit fusel/alcohol notes (alcohols). The proposed approach establishes a chemical aroma fingerprint (aroma ID) for each type of wine, which may be further used to estimate wine aroma characteristics by projection of the volatile composition on the aroma network.

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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.

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Small amounts of charcoal during fermentation reduce fungicide residues without penalising white wine aroma compounds and colour

Australian Journal of Grape and Wine Research ◽

10.1111/ajgw.12227 ◽

2016 ◽

Vol 22 (3) ◽

pp. 376-383

Author(s):

G. Nicolini ◽

T. Román Villegas ◽

L. Tonidandel ◽

S. Moser ◽

R. Larcher

Keyword(s):

White Wine ◽

Aroma Compounds ◽

Wine Aroma ◽

Fungicide Residues

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Impacts of bottle storage on wine flavor and underlying chemistry

10.32469/10355/63370 ◽

2017 ◽

Author(s):

◽

Stephanie Grau

Keyword(s):

Dissolved Oxygen ◽

Red Wine ◽

Accelerated Aging ◽

Dimethyl Disulfide ◽

Vacuum Treatment ◽

White Wine ◽

Significant Loss ◽

Wine Aroma ◽

Low Oxygen ◽

Wine Flavor

Two studies were conducted to address quality degradation and chemical changes, first in wines resealed after opening and second, in wines stored under low oxygen conditions. In the first study, an assortment of strategies for resealing wines were evaluated. Resealing with a vacuum closure resulted in headspace and dissolved oxygen levels that were significantly less than all other closure types at the end of storage. Vacuum treatment had no deleterious impacts on white wine aroma, but resulted in significant decreases in several compounds in red wine. In white wine treatments which had significantly higher final dissolved oxygen than the controls, significant reductions in bound SO2 were observed after three days of storage, but no significant loss of free SO2 was apparent. In some red wine treatments exposed to similar headspace oxygen, significant loss of free SO2 occurred without changes in bound SO2. In the second study, a convenient accelerated aging assay was developed to characterize the potential for H2S to accumulate in wine during low oxygen bottle storage. Wine samples were incubated at 80[degrees]C for 1 hour, then H2S was measured using gas detection tubes. The assay was used to evaluate H2S emergence from hypothesized precursor compounds in three wines. Significant increases in H2S production after accelerated aging were found in at least one wine spiked with cysteine, sulfur dioxide, methyl thioacetate, dimethyl disulfide, and a model quinone-H2S adducts mixture, but not in wines with added glutathione.

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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.

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