Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albariño and Caiño white wines

2013 ◽  
Vol 116 (3) ◽  
pp. 586-595 ◽  
Author(s):  
M. Juega ◽  
A. Costantini ◽  
F. Bonello ◽  
M.-C. Cravero ◽  
A.J. Martinez-Rodriguez ◽  
...  
Keyword(s):  
Malolactic Fermentation ◽  
Sensory Profile ◽  
White Wines

scholarly journals Evaluation of the Storage Conditions and Type of Cork Stopper on the Quality of Bottled White Wines

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 232
Author(s):  
María Consuelo Díaz-Maroto ◽  
Manuel López Viñas ◽  
Lourdes Marchante ◽  
María Elena Alañón ◽  
Ignacio Javier Díaz-Maroto ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Light Exposure ◽  
Total Content ◽  
Storage Conditions ◽  
Sensory Profile ◽  
Cork Stopper ◽  
White Wines ◽  
White Leds ◽  
Retail Outlets

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.

Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines

LWT ◽  
2011 ◽  
Vol 44 (10) ◽  
pp. 2077-2086 ◽  
Author(s):  
Caroline Knoll ◽  
Stefanie Fritsch ◽  
Sylvia Schnell ◽  
Manfred Grossmann ◽  
Doris Rauhut ◽  
...  
Keyword(s):  
Malolactic Fermentation ◽  
Aroma Compound ◽  
White Wines ◽  
Volatile Aroma ◽  
Influence Of Ph

scholarly journals Volatile and Phenolic Composition of A Chardonnay Wine Treated with Antimicrobial Plant Extracts before Malolactic Fermentation

2014 ◽  
Vol 2 (2) ◽  
pp. 62 ◽  
Author(s):  
Juan J. Rodríguez-Bencomo ◽  
Almudena García-Ruiz ◽  
Pedro J. Martín-Álvarez ◽  
M. Victoria Moreno-Arribas ◽  
Begoña Bartolomé
Keyword(s):  
Plant Extracts ◽  
Malolactic Fermentation ◽  
Wine Aroma ◽  
Sensory Thresholds ◽  
Phenolic Composition ◽  
Red Wines ◽  
Organoleptic Properties ◽  
Sensorial Analysis ◽  
White Wines ◽  
Eucalyptus Leaves

Previous studies have proven the potential of antimicrobial plant extracts to delay malolactic fermentation (MLF) in red wines. With the final end of extending their applicability in oenology, the aim of this study was to investigate whether the addition of antimicrobial extracts (from eucalyptus leaves and almond skins) to white wines (i.e., Chardonnay wine), as a way to control MLF, would affect wine organoleptic properties, in particular those related to their volatile and phenolic composition. Although addition of both extracts led to statistically significant changes (p<0.05) in the concentration of several volatile and phenolic compounds, only few of them showed contents higher than their sensory thresholds, meaning that the changes observed in their concentration could slightly affect the final wine aroma and astringency. However, use of the extracts in the elaboration of white wines needs to be assessed in future experiments at winery scale, including wine sensorial analysis.

scholarly journals New Strategies to Improve Sensorial Quality of White Wines by Wood Contact

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 91 ◽  
Author(s):  
M. Alañón ◽  
M. Díaz-Maroto ◽  
M. Pérez-Coello
Keyword(s):  
Quercus Petraea ◽  
Sensory Profile ◽  
Quercus Alba ◽  
The Novel ◽  
Red Wines ◽  
Wine Quality ◽  
White Wines ◽  
Extractable Compounds ◽  
New Strategies

Ageing wine is a common practice used in winemaking, since the quality and sensory profile increase due to the extractable compounds coming from wood, by means of barrels or chips. The quantitative and qualitative compounds of the wood depend on the species, its origins and the treatments applied in cooperages. Traditionally, oak wood species are most often used in cooperage, specifically Quercus alba (Q. alba), Known as American oak and Quercus robur (Q. robur) and Quercus petraea (Q. petraea), both known as French oak. Although this stage is very common for red wines, its use is still restricted in the case of white wines. However, this topic is particularly interesting, since due to the sensorial benefits of wood contact, the option for ageing white wines in barrels or chips could be chosen by winemakers. This review compiles the novel strategies applied to white wines by means of wood contact in recent years with the aim to increase wine quality and sensorial features.

scholarly journals Sensory Profile of Portuguese White Wines Using Long-Term Memory: A Novel Nationwide Approach

2015 ◽  
Vol 30 (5) ◽  
pp. 381-394 ◽  
Author(s):  
Anibal Jose-Coutinho ◽  
Patricia Avila ◽  
Jorge M. Ricardo-Da-Silva
Keyword(s):  
Sensory Profile ◽  
Long Term Memory ◽  
White Wines ◽  
Term Memory

scholarly journals The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety

2021 ◽  
Vol 22 (4) ◽  
pp. 2195
Author(s):  
Juan Manuel Del Fresno ◽  
Carlos Escott ◽  
Iris Loira ◽  
Francisco Carrau ◽  
Rafael Cuerda ◽  
...  
Keyword(s):  
Sensory Profile ◽  
Vitis Vinifera L ◽  
Cell Wall Polysaccharides ◽  
Volatile Phenols ◽  
White Wines ◽  
Sequential Inoculation ◽  
Saccharomyces Yeast ◽  
Grape Varieties ◽  
The Impact ◽  
Ageing On Lees

Hanseniaspora vineae is a non-Saccharomyces yeast that has a powerful impact on the sensory profile of wines. Its effect on the aromatic profile of non-aromatic grape varieties, such as Albillo Mayor (Vitis vinifera, L), during vinification is a useful biotechnology to improve sensory complexity. Fermentation in steel barrels using Hanseniaspora vineae and sequential inoculation with Saccharomyces cerevisiae have been used to study the formation of terpenes and cell lysis in the production of Albillo white wines. The GC-MS analysis profile shows a significant effect of H. vineae fermentation on the contents of terpenes (≈×3), mainly in linalool (>×3), β-citronellol (>×4), geraniol (>×2) and α-terpineol (≈×2). The contents of several polyoxygenated terpenes and some volatile phenols with a spicy aroma were increased during fermentation. In summary, Hanseniaspora vineae releases a large number of cell wall polysaccharides during fermentation that affect wine palatability and structure. Hanseniaspora vineae is a powerful bio-tool to enhance the fruitiness, floral notes and freshness in non-aromatic white varieties.

Malolactic fermentation in white wines

2022 ◽  
pp. 177-185
Author(s):  
Isabel Pardo ◽  
Sergi Ferrer
Keyword(s):  
Malolactic Fermentation ◽  
White Wines

scholarly journals Statistical Modelization of the Descriptor “Minerality” Based on the Sensory Properties and Chemical Composition of Wine

Beverages ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 66 ◽  
Author(s):  
Elvira Zaldívar Santamaría ◽  
David Molina Dagá ◽  
Antonio T. Palacios García
Keyword(s):  
Chemical Composition ◽  
Least Squares ◽  
Partial Least Squares ◽  
Partial Least Squares Regression ◽  
Sensory Profile ◽  
Predictor Variables ◽  
Red Wines ◽  
Least Squares Regression ◽  
Statistical Tool ◽  
White Wines

When speaking of “minerality” in wines, it is common to find descriptive terms in the vocabulary of wine tasters such as flint, match smoke, kerosene, rubber eraser, slate, granite, limestone, earthy, tar, charcoal, graphite, rock dust, wet stones, salty, metallic, steel, ferrous, etc. These are just a few of the descriptors that are commonly found in the tasting notes of wines that show this sensory profile. However, not all wines show this mineral trace at the aromatic and gustatory level. This study has used the statistical tool partial least squares regression (PLS) to mathematically model the attribute of “minerality” of wine, thereby obtaining formulas where the chemical composition and sensory attributes act jointly as the predictor variables, both for white wines and red wines, so as to help understand the term and to devise a winemaking approach able to endow wines with this attribute if desired.

scholarly journals Influence of the Presence of Grape Skins during White Wine Alcoholic Fermentation

Agronomy ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 452
Author(s):  
Pau Sancho-Galán ◽  
Antonio Amores-Arrocha ◽  
Ana Jiménez-Cantizano ◽  
Víctor Palacios
Keyword(s):  
Sensory Analysis ◽  
Alcoholic Fermentation ◽  
Current Trend ◽  
White Wine ◽  
Sensory Profile ◽  
White Wines ◽  
Physicochemical Composition ◽  
Volatile Acidity ◽  
Grape Skins ◽  
Viable Biomass

The production of white wines with the presence of grape skins is a historical technique used in different regions with winemaking tradition. However, the current trend is to maintain the presence of grape skins during white wine making only during the pre-fermentation phase in order to enrich and give greater complexity to the sensory profile of the wines. Given these precedents, this study is the first to consider the effect of the presence of different grape skins doses throughout the alcoholic fermentation process. To this end, the effect of 5 different doses of grape skins (20, 40, 60, 80 and 100%) has been studied with respect to a control (0%) during alcoholic fermentation, the physicochemical composition of the final wines and a preliminary sensory analysis. The presence of grape skins has led to an increase in viable biomass and speed of fermentation with respect to the control. However, no differences have been observed in terms of the consumption of nitrogenous sources by yeasts. The wines produced have not shown great differences in their physicochemical composition, except for the volatile acidity. In addition, the preliminary sensory analysis showed differences between the different grape skins doses studied, where the wine produced with 20% grape skins has been the best evaluated by the tasting panel. In this sense, the production of wines with a 20% grape skins presence during the entire alcoholic fermentation is presented as a viable technique that would allow the diversification of the production of white wines and meet the trends and expectations of current wine consumers.

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