Tangential-flow membrane clarification of Malvar (Vitis vinifera L.) wine: incidence on chemical composition and sensorial expression

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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Phenolic composition and physicochemical parameters of Carménère, Cabernet Sauvignon, Merlot and Cabernet Franc grape seeds (Vitis vinifera L.) during ripening

LWT ◽

10.1016/j.lwt.2012.02.007 ◽

2012 ◽

Vol 48 (1) ◽

pp. 134-141 ◽

Cited By ~ 25

Author(s):

Elías Obreque-Slier ◽

Remigio López-Solís ◽

Lorena Castro-Ulloa ◽

Cristian Romero-Díaz ◽

Álvaro Peña-Neira

Keyword(s):

Vitis Vinifera ◽

Physicochemical Parameters ◽

Vitis Vinifera L ◽

Cabernet Sauvignon ◽

Phenolic Composition ◽

Grape Seeds ◽

Cabernet Franc

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Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince

Food Control ◽

10.1016/j.foodcont.2004.09.005 ◽

2006 ◽

Vol 17 (1) ◽

pp. 75-82 ◽

Cited By ~ 24

Author(s):

Serkan Selli ◽

Ahmet Canbas ◽

Turgut Cabaroglu ◽

Huseyin Erten ◽

Jean-Paul Lepoutre ◽

...

Keyword(s):

Vitis Vinifera ◽

White Wine ◽

Aroma Compounds ◽

Vitis Vinifera L ◽

Skin Contact

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The influence of fining agents on the removal of some pesticides from white wine of Vitis vinifera L. cv. Emir

Food and Chemical Toxicology ◽

10.1016/j.fct.2012.08.016 ◽

2012 ◽

Vol 50 (11) ◽

pp. 3990-3995 ◽

Cited By ~ 12

Author(s):

K. Sen ◽

T. Cabaroglu ◽

H. Yilmaz

Keyword(s):

Vitis Vinifera ◽

White Wine ◽

Vitis Vinifera L ◽

Fining Agents

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Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén

Foods ◽

10.3390/foods9091282 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1282

Author(s):

José Pérez-Navarro ◽

Pedro Izquierdo-Cañas ◽

Adela Mena-Morales ◽

Juan Chacón-Vozmediano ◽

Jesús Martínez-Gascueña ◽

...

Keyword(s):

Mass Spectrometry ◽

Vitis Vinifera ◽

High Performance ◽

Gas Chromatography Mass Spectrometry ◽

Vitis Vinifera L ◽

Wine Aroma ◽

Market Growth ◽

Sensory Analyses ◽

Broad Cross Section ◽

Sensory Profiles

The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry’s growth, in order to appeal to a broad cross section of consumers. Due to this, white wines made from the novel grape genotypes Albillo Dorado and Montonera del Casar (Vitis vinifera L.) were studied and compared to the well-known Airén at two consecutive years. Wines were evaluated by physicochemical, spectrophotometric, high-performance liquid chromatography–diode array detection–mass spectrometry, gas chromatography–mass spectrometry and sensory analyses. The chromatic characteristics of the new wines were defined by more color purity than Airén, with greenish highlights. In general, the phenolic profile of the Albillo Dorado wines showed a higher flavonol and hydroxycinnamic acid derivative content. Several volatile compounds were determined, and their odor activity values were calculated to determine their impact on wine aroma. A fruity series dominated the wine aromatic composition, but spicier and greener notes characterized the aroma profile of Airén wines. Albillo Dorado and Montonera del Casar were sensory evaluated as wines with a less fresh taste compared to Airén. Unique chemical and sensory profiles were determined for wines made from these novel grape genotypes, providing alternative monovarietal wines to encourage the wine market growth and extend the offer to consumers.

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Aroma Composition of a White Wine of Vitis vinifera L. cv. Emir as Affected by Skin Contact

Journal of Food Science ◽

10.1111/j.1365-2621.1997.tb15434.x ◽

1997 ◽

Vol 62 (4) ◽

pp. 680-683 ◽

Cited By ~ 37

Author(s):

T. CABAROGLU ◽

A. CANBAS ◽

R. BAUMES ◽

C. BAYONOVE ◽

J.P. LEPOUTRE ◽

...

Keyword(s):

Vitis Vinifera ◽

White Wine ◽

Vitis Vinifera L ◽

Skin Contact

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Biological performance of grape varieties in Eastern Hungary

International Journal of Horticultural Science ◽

10.31421/ijhs/21/1-2./1154 ◽

2015 ◽

Vol 21 (1-2) ◽

Author(s):

N. Rakonczás

Keyword(s):

Vitis Vinifera ◽

Red Wine ◽

White Wine ◽

Pinot Noir ◽

Vitis Vinifera L ◽

Published Data ◽

Wine Grape ◽

Biological Performance ◽

The University ◽

Grape Varieties

Eurasian and interspecific grape varieties and candidates were inspected for biological productivity in the variety collection of the University of Debrecen at the Horticultural Experimental Station in Pallag. In this paper, data are reported on yields (kg/stock), cane production (kg/ stock) and use-up index of wood yield of each cultivar in the experimental years 2011-2012. From the range of Eurasian (Vitis vinifera L.) white wine-grape qualified cultivars and candidates ’Ezerfürtû’, ’Generosa’, ’Jubileum 75’, ’Müller Thurgau’, ’Zöld veltelíni’,’B-11’, ’CSFT-92’, ’Pintes’, from the range of Eurasian (Vitis vinifera L.) red wine-grape qualified cultivars and candidates ’Kármin’, ’Pinot noir’, ’Alicante Bouschet’ and ’Rubintos’ were highlighted. Promising data of interspecific ’Aletta’, ’Csillám’, ’Kunleány’, ’Orpheus’, ’Refrén’, ’Taurus’, ’Viktória gyöngye’, ’Alföld 100’, ’Reform’, ’RF38/32’, ’Toldi’ white, and ’Dunagyöngye’ ’Pannon frankos’ red wine-grape cultivars and candidates were emphasized. Published data refer only to the biological performance of the cultivars. The thorough evaluation of varieties needs respect to data on resistance to fungal disease and climatic extremities, and other characteristics concerning production technology and oenological parameters.

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Influence of Soil Management on the Red Grapevine (Vitis vinifera L.) Mencía Must Amino Acid Composition and Wine Volatile and Sensory Profiles in a Humid Region

Beverages ◽

10.3390/beverages4040076 ◽

2018 ◽

Vol 4 (4) ◽

pp. 76 ◽

Cited By ~ 4

Author(s):

Yolanda Bouzas-Cid ◽

Emiliano Trigo-Córdoba ◽

Ignacio Orriols ◽

Elena Falqué ◽

José Mirás-Avalos

Keyword(s):

Amino Acid ◽

Vitis Vinifera ◽

Amino Acid Composition ◽

Acid Composition ◽

Cover Crops ◽

Soil Management ◽

Soil Tillage ◽

Vitis Vinifera L ◽

Wine Aroma ◽

Vineyard Soil

Adopting cover crops for vineyard soil management can provide several benefits, including soil protection, reductions in vine vigor, and enhancements in berry composition. However, the effects of this practice on wine aroma have seldom been addressed. This study aimed to determine the influence of different cover crops and soil tillage on the must and wine amino acid composition and wine volatile compounds of the red cultivar, ‘Mencía’ (Vitis vinifera L.), grown in Northwest Spain. Treatments consisted of soil tillage (ST), native vegetation (NV), English ryegrass (ER), and subterranean clover (SC). Cover crops did not alter the macro-constituents of musts; however, musts from NV and SC tended to lower concentrations of amino acids. Some color attributes of wines were influenced by cover crops in the vineyard. Methanol and trans-linalool oxide (pyran) concentrations in wines were significantly affected by soil management. Professional tasters encountered differences in visual, aroma, and palate descriptors of wines depending on the treatment imposed in the vineyard. These alterations in sensory properties seemed to obey to slight modifications of wine chemical characteristics due to vineyard soil management. According to these results, cover crops might be useful for modulating wine aroma in humid climates.

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Qualitative profiling of mono- and sesquiterpenols in aglycon libraries from Vitis vinifera L. Gewürztraminer using multidimensional gas chromatography–mass spectrometry

European Food Research and Technology ◽

10.1007/s00217-021-03692-3 ◽

2021 ◽

Vol 247 (5) ◽

pp. 1117-1124

Author(s):

Philipp P. Könen ◽

Ines Stötzel ◽

Wilfried Schwab ◽

Matthias Wüst

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Vitis Vinifera ◽

Solid Phase ◽

Grape Berry ◽

Gas Chromatography Mass Spectrometry ◽

Vitis Vinifera L ◽

Wine Aroma ◽

Wine Production ◽

Sesquiterpene Hydrocarbons

AbstractIn grape berries (Vitis vinifera L.), sesquiterpenes are mainly accumulated as hydrocarbons in the epicuticular wax layer of grapes, whereas monoterpenes, which are predominantly present as alcohols, are glycosylated and are stored as glycosides in the vacuoles of grape berry cells. In this study, extensive analysis of grape berry hydrolysates by means of comprehensive two-dimensional gas chromatography–time-of-flight–mass spectrometry demonstrated that glycosylated sesquiterpene alcohols show very little structural diversity when compared to the sesquiterpene hydrocarbon fraction in the cuticle and are glycosylated to a rather low extent when compared to monoterpenols. Twenty-four enzymatically released terpenols were found in hydrolysates of the aromatic white wine variety Gewürztraminer (V. vinifera subsp. vinifera) after previous solid-phase extraction and headspace solid-phase microextraction. The detection of only three sesquiterpene alcohols, namely farnesol, nerolidol and drimenol, shows that most sesquiterpene hydrocarbons do not have a related hydroxylated structure in grapes. Nevertheless, the presence of the acyclic aglycone farnesol and nerolidol may be of importance for the wine aroma, since these structural isomers can be converted into numerous sesquiterpenes by nonenzymatic acid-catalyzed reactions during wine production. Grape-derived glycosidically bound sesquiterpene alcohols, therefore, represent, in addition to free sesquiterpene hydrocarbons, another pool of compounds that may influence the aroma profile of wines.

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