Understanding the interactive effects of volatile compounds contributing to ‘stone fruit’ aroma nuances in white wines

The effects of different storage conditions, light exposure, temperature and different commercially available cork stoppers on the phenolic, volatile and sensorial profile of Verdejo wines were studied. Two natural corks of different visual quality and a microgranulated cork stopper were investigated over one year at two different storage conditions. One simulating light exposure and temperature in retail outlets and the other simulating optimal cellar conditions (darkness and 12 °C). The wines stored under commercial conditions showed greater losses of total and free SO2 and higher levels of brown-yellowish tones, related to the oxidation of flavan-3-ols. Although these wines underwent a decrease in the total content of stilbenes, a significant increase in trans-piceid was observed. In addition, these wines suffered important changes in their volatile and sensory profile. Volatile compounds with fruity and floral aromas decreased significantly, while volatile compounds related to aged-type characters, as linalool oxides, vitispirane, TDN or furan derivatives increased. Wines stored in darkness at 12 °C underwent minor changes and their sensory profiles were similar to wine before bottling. The high-quality natural corks and microgranulated corks better preserved the quality of the white wines from a sensory point of view. These results showed that temperature and light exposure conditions (diffuse white LEDs and 24 ± 2 °C) in retail outlets considerably decrease the quality of bottled white wines and, consequently, their shelf life, due to the premature development of aged-type characters.

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Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures

Molecules ◽

10.3390/molecules24050836 ◽

2019 ◽

Vol 24 (5) ◽

pp. 836 ◽

Cited By ~ 3

Author(s):

Meng-Qi Ling ◽

Han Xie ◽

Yu-Bo Hua ◽

Jian Cai ◽

Si-Yu Li ◽

...

Keyword(s):

Volatile Compounds ◽

Flavor Compounds ◽

Aliphatic Acid ◽

Maturation Time ◽

White Wines ◽

Bottle Aging ◽

Visual Difference ◽

Flavor Profile ◽

Acid Esters ◽

Long Chain

Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months’ bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines.

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Comparative Analysis of the Aroma Compounds of Muscat Hamburg Dry White Wines from Different Wine Regions in China

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1581 ◽

2012 ◽

Vol 554-556 ◽

pp. 1581-1584 ◽

Cited By ~ 1

Author(s):

Yan Cui ◽

Wei Wang ◽

Fu Qing Zhang ◽

Wen Lv

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Comparative Analysis ◽

Volatile Compounds ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Raw Materials ◽

Gas Chromatography Mass Spectrometry ◽

Higher Alcohols ◽

White Wines

The aroma compoumds of Muscat Hamburg dry white wines from three different wine regions, made with the same brewing technology, were determined by head space solid phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC/MS), with grapes harvested in 2010 from Tianjin Hangu, Heibei Changli and Shandong Pingdu regions as raw materials. Total 58 volatile compounds were identified and 23 componds were quantified. The results show that the wines from Hangu regions contained relatively high levels of terpenes and esters, and lower contents of higher alcohols,which contributed to the wines rich floral and fruity aromas and sweet, musky flavors.

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Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

OENO One ◽

10.20870/oeno-one.2018.52.4.2150 ◽

2018 ◽

Vol 52 (4) ◽

Cited By ~ 1

Author(s):

Rubén DEL BARRIO GALÁN ◽

Cristina ÚBEDA ◽

Mariona GIL ◽

Nathalie SIECZKOWKI ◽

Álvaro PEÑA

Keyword(s):

Phenolic Compounds ◽

Volatile Compounds ◽

Contact Time ◽

Total Phenolic ◽

White Wines ◽

Aging Period ◽

Time Period ◽

Bottle Aging ◽

Physical And Chemical Quality

Aim: The aims of this study were to (i) study the effect of different application dosages of a commercial specific inactivated dry yeast (SIDY) on several compounds (polysaccharides, phenolic and volatile compounds) and attributes (color parameters) related to the quality of white wines, and (ii) acquire better knowledge about the use of different dosages of SIDY in white wines with the objective to improve their quality.Methods and results: Three different dosages were applied (10, 20 and 40 g hL-1). Treated wines were followed after a contact time period of two months and after a bottle aging period of three months. Total phenolic content, color intensity, CIELab coordinates, polysaccharides, low molecular weight phenolic compounds and volatile compounds were evaluated.Conclusions: Higher dosages of this SIDY resulted in a greater release of polysaccharides into the wine. In parallel, a positive effect on the reduction or prevention of wine oxidation was observed due to the interaction with certain phenolic compounds. The application of the highest dosage seems to lead to an adsorption or retention effect of the major identified volatile compounds. This effect seems to be more evident after the contact time period than after the bottle storage period.Significance and impact of the study: This study can contribute to improve our knowledge on how applying different dosages of SIDY affects the physical and chemical quality of white wines.

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Minor Volatile Compounds in White Wines from Canary Islands, Madeira, and Pico (Azores) by Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry: A Qualitative Study

ISRN Analytical Chemistry ◽

10.1155/2013/529306 ◽

2013 ◽

Vol 2013 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

S. J. Pérez-Olivero ◽

J. P. Pérez Trujillo ◽

J. E. Conde

Keyword(s):

Volatile Compounds ◽

Canary Islands ◽

Solid Phase Microextraction ◽

Solid Phase ◽

Gas Chromatography Mass Spectrometry ◽

White Wines ◽

Headspace Solid Phase Microextraction ◽

Detection And Identification ◽

Analytical System

Application of headspace solid-phase microextraction (HS-SPME) coupled with high-resolution gas chromatographic (HRGC) analytical system was studied for detection and identification of volatile compounds in wines. Four different SPME fibers were tested, and 138 different compounds were detected and identified. The best fiber for the determination of different groups of compounds was selected. Using these results, a comparative study of Madeira, Tenerife (Canary Islands), and Pico (Azores) was carried out.

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Classification of Slovak varietal white wines by volatile compounds

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.979 ◽

2001 ◽

Vol 81 (15) ◽

pp. 1533-1539 ◽

Cited By ~ 8

Author(s):

Ján Pet'ka ◽

Ján Mocák ◽

Pavel Farkaš ◽

Branko Balla ◽

Milan Kováč

Keyword(s):

Volatile Compounds ◽

White Wines

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Analysis and Differentiation of the Volatile Compounds in Red and White Wines Using Desiccated Headspace Gas Chromatography-Mass Spectrometry Coupled with Chemometrics

Food Analytical Methods ◽

10.1007/s12161-017-0924-0 ◽

2017 ◽

Vol 10 (11) ◽

pp. 3531-3537 ◽

Cited By ~ 1

Author(s):

Chun-Yun Zhang ◽

Ming-Quan Guo

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Volatile Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Headspace Gas Chromatography ◽

White Wines ◽

Chromatography Mass Spectrometry ◽

Headspace Gas

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Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon

Beverages ◽

10.3390/beverages7030046 ◽

2021 ◽

Vol 7 (3) ◽

pp. 46

Author(s):

Angelica Iobbi ◽

Elizabeth Tomasino

Keyword(s):

Stone Fruit ◽

Projective Mapping ◽

White Wines ◽

Wide Range ◽

Sensory Maps ◽

Wine Experts ◽

Flash Profiling

Fruitiness is a highly desirable aroma quality in white wines. This study aimed to investigate the fruitiness aroma perception of white wines using a rapid sensory method and to compare the sensory maps obtained from wine experts and trained consumers. A polarized projective mapping (PPM) method was adapted by using fruit standards as fixed poles. Twenty-one white wines were selected for this study. Ten wine experts and twelve trained consumers participated in the adapted PPM followed by ultra-flash profiling (UFP). While experts and trained consumers used different poles to characterize the Pinot Gris and Viogniers, both panels used the stone fruit pole for the Chardonnays. UFP revealed that the Pinot Gris and Viognier samples presented fruity and floral aromas and most Chardonnay wines presented non-fruity aromas. The white wines investigated presented a wide range of fruity aromas. The use of aroma standards instead of products as poles seems to be a reliable alternative to investigate fruitiness in white wines. This study helped us to understand the predominant aromas of varietal white wines from Oregon and emphasized the importance of adapting sensory methods to investigate fruitiness perception.

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