Effect of Bottle Storage on Colour, Phenolics and Volatile Composition of Malvasia and Moscato White Wines

Aim: In this study, aroma and phenolics of wines produced from Narince grapes harvested from two different localities (Emirseyit and Erbaa) of Tokat province (Turkey) were analyzed, and their effects on wine quality were assessed.Methods and results: Samples were subjected to physicochemical, total phenolics, individual phenolics and aroma compounds analyses. Gallic acid content of the Erbaa and Emirseyit wines at the end of fermentation was respectively 3.49 mg/L and 3.09 mg/L; (+)-catechin content 23.46 mg/L and 21.30 mg/L; and (-)-epicatechin content 9.46 mg/L and 8.74 mg/L. The differences in gallic acid and (-)-epicatechin contents of the wines produced from the grapes harvested from Erbaa and Emirseyit were found to be significant at the end of fermentation. A total of 31 aroma compounds were also analyzed in the wines. The aroma substances were the same in both wines (with the exception of E-3-hexanol found exclusively in Erbaa wines), but the levels were different: the wines produced from the grapes harvested from Erbaa (205605.32 μg/L) had higher total aroma compounds than the wines produced from the grapes harvested from Emirseyit (179547.85 μg/L).Conclusion: There were no distinctive differences in total phenolics of Narince wines produced from two different localities, but there were differences in individual phenolics and aroma compounds.Significance and impact of the study: The differences in some individual phenolics and aroma compounds of wines produced from grapes harvested from different localities are consistent with the concept of “terroir”.

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Effects of different vinification procedures and aging containers on phenolic and volatile composition of Greco white wines

European Food Research and Technology ◽

10.1007/s00217-017-2874-6 ◽

2017 ◽

Vol 243 (9) ◽

pp. 1667-1680 ◽

Cited By ~ 2

Author(s):

Antonietta Baiano ◽

Annalisa Mentana ◽

Gabriella Varva ◽

Maurizio Quinto

Keyword(s):

Volatile Composition ◽

White Wines

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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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Effect of the combined application of heat treatment and proteases on protein stability and volatile composition of Greek white wines

OENO One ◽

10.20870/oeno-one.2020.54.1.2952 ◽

2020 ◽

Vol 54 (1) ◽

pp. 175-188

Author(s):

Piergiorgio Comuzzo ◽

Sabrina Voce ◽

Jacopo Fabris ◽

Angelo Cavallaro ◽

Gianmaria Zanella ◽

...

Keyword(s):

Heat Treatment ◽

Protein Stability ◽

Sodium Dodecyl ◽

Protein Stabilization ◽

Wine Aroma ◽

Volatile Composition ◽

White Wines ◽

Aroma Profile ◽

Rp Hplc ◽

The Impact

Aim: This work evaluates the effects of the combined use of heat treatment (HT, 75 °C, 2 min) and proteases (P) on the protein stability and volatile composition of two white wines, obtained from the Greek cv. Assyrtiko and Moschofilero.Methods and results: Wine protein stabilization was assessed by heat test, using RP-HPLC determination of pathogenesis-related proteins (PRP) and by sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The impact of bentonite and P + HT treatment on wine aroma profile was evaluated by GC-MS with liquid–liquid extraction. According to the heat test, in Assyrtiko wine the level of stability achieved with P + HT was comparable with that obtained by bentonite fining and for Moschofilero wine – where protein instability was higher – bentonite was more efficient. RP-HPLC profiles showed that, in general, higher percentages of chitinases (CH) than thaumatin-like proteins (TLP) were removed by both bentonite and P + HT, with a similar efficiency for the two treatments and sometimes better performances for the latter. Conversely, TLP were removed more efficiently by bentonite, even if some fractions were eliminated to a slightly higher extent by proteases. In the conditions of the experiment, bentonite resulted in minor changes to the wine aroma profile. However, heating during protease treatment modified wine volatile composition, reducing the concentration of esters produced during fermentation while simultaneously increasing the contents of certain esters characteristic of aging such as ethyl lactate.Conclusions: The combination of proteases and heat treatment may be a promising technique for protein stabilization of wines. However, further investigations are needed to optimize the time:temperature ratio of the heat treatment in order to obtain the maximum protease activity and the minimum thermal deterioration of the wine quality.Significance and impact of the study: The results of this study have a practical interest for both the scientific community and wine sector, contributing to knowledge of the efficacy and limitations of the use of protease enzymes for wine stabilization.

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