Effects of Sugar Concentration Processes in Grapes and Wine Aging on Aroma Compounds of Sweet Wines—A Review

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.

Download Full-text

Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure

Foods ◽

10.3390/foods9081034 ◽

2020 ◽

Vol 9 (8) ◽

pp. 1034 ◽

Cited By ~ 1

Author(s):

Katarina Lukić ◽

Natka Ćurko ◽

Marina Tomašević ◽

Karin Kovačević Ganić

Keyword(s):

Chemical Composition ◽

Hydrostatic Pressure ◽

High Hydrostatic Pressure ◽

Room Temperature ◽

Red Wine ◽

White Wine ◽

Aroma Compounds ◽

Lower Content ◽

White Wines ◽

Wine Aging

The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white wines with standard-SO2, low-SO2+glutathione and low-SO2 content were treated with HHP treatment (200 MPa/5 min) and stored for 12 months in bottles. Color parameters, phenolic and aroma compounds were determined. The sensory evaluation was also conducted. HHP showed very slight, but statistically significant changes in the chemical composition of both red and white wine right after the treatment, and the main variations observed were related to the different pressures applied. Furthermore, during aging, most of the differences observed in chemical composition of pressurized wines, both red and white, were statistically significant, and greater in wines with a lower content of antioxidants. However, after 12 months of aging, some differences between unpressurized and pressurized samples with standard SO2 content were lost, primarily in aroma compounds for red wine and in color and phenolics for white wine. Additionally, similar values were obtained for mentioned characteristics of red and white wines in pressurized samples with standard SO2 and low SO2+glutathione, indicating that HHP in combination with glutathione and lower doses of SO2 might potentially preserve wine. The sensory analysis confirmed less pronounced changes in the sensory attributes of pressurized wines with higher concentration of antioxidants. Furthermore, the treatments applied had a slightly higher effect on the sensory properties of white wine.

Download Full-text