Rootstock Effect on Volatile Composition of Albariño Wines

Background: Rootstock is a viticultural practice used to combat the devastating Phylloxera vitifoliae (Fitch). Additionally, it is well-known that wine aroma composition depends mainly on variety, viticulture management and winemaking; therefore, rootstocks can affect to berry quality. This study evaluated the influence of nine rootstocks (110R, SO4, 196-17C, Riparia G, 161-49C, 420A, Gravesac, 3309C and 41B) on volatile composition of Albariño wine in two consecutive vintages. Material and Methods: Volatile compounds belonging to eight groups (alcohols, C6-compounds, ethyl esters+acetates, terpenes + C13-norisoprenoids, volatile phenols, volatile acids, lactones and carbonyl compounds) were determined in Albariño wines by GC–MS, during 2009 and 2010 vintages. Results: Rootstock 110R had a positive influence on Albariño wines, increasing total volatile concentration, due mainly to 2-phenylethanol, decanoic and hexanoic acids, ethyl esters and acetates, and C13-norisoprenoids. However, the higher contribution of volatile fatty acids to Albariño wine was shown when grapevines were grafted onto SO4. Conclusions: This work provides new information about the impact of rootstocks on Albariño wine volatile composition, where 110R had a positive influence on Albariño wines under the edaphoclimatic conditions of Salnés Valley (Galicia, Spain).

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Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors

Molecules ◽

10.3390/molecules24173028 ◽

2019 ◽

Vol 24 (17) ◽

pp. 3028 ◽

Cited By ~ 5

Author(s):

Rosa Perestrelo ◽

Catarina Silva ◽

José S. Câmara

Keyword(s):

Solid Phase ◽

Point Of View ◽

Gas Chromatography Mass Spectrometry ◽

Wine Aroma ◽

Grape Variety ◽

Volatile Phenols ◽

Starting Point ◽

Furanic Compounds ◽

The Impact ◽

And Diffusion

In the present study we aimed to investigate the volatile organic compounds (VOCs) that may potentially be responsible for specific descriptors of Madeira wine providing details about Madeira wine aroma notes at molecular level. Moreover, the wine aroma profile, based on the obtained data, will be a starting point to evaluate the impact of grape variety (Malvasia, Bual, Sercial, Verdelho and Tinta Negra), type (sweet, medium sweet, dry and medium dry), and age (from 3 to 20 years old) on Madeira wine sensorial properties. Firstly, a comprehensive and in-depth Madeira wine volatile profiling was carried out using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS–SPME/GC–qMS). Secondly, a relation among the varietal, fermentative and aging aroma compounds, and their aroma descriptors with the Madeira wine sensorial properties was assessed. A total of 82 VOCs, belonging to different chemical families were identified, namely 21 esters, 13 higher alcohols, ten terpenic compounds, nine fatty acids, seven furanic compounds, seven norisoprenoids, six lactones, four acetals, four volatile phenols and one sulphur compound. From a sensorial point of view, during the aging process the wine lost its freshness and fruitiness odor related to the presence of some varietal and fermentative compounds, whereas other descriptors such as caramel, dried fruits, spicy, toasty and woody, arose during ageing. The Maillard reaction and diffusion from the oak were the most important pathways related with these descriptors. A relationship-based approach was used to explore the impact of grape variety, wine type, and age on Madeira wine sensorial properties based on shared number of VOCs and their odors.

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Macroeconomic aspects of banks’ credit ratings

Equilibrium ◽

10.24136/eq.v12i1.6 ◽

2017 ◽

Vol 12 (1) ◽

pp. 101 ◽

Cited By ~ 1

Author(s):

Patrycja Chodnicka-Jaworska

Keyword(s):

Banking Sector ◽

Credit Rating ◽

Risk Estimation ◽

Credit Ratings ◽

Value Added ◽

Positive Influence ◽

Macroeconomic Factors ◽

New Information ◽

Standard And Poor's ◽

The Impact

Research background: The practical analysis suggests that credit ratings are especially significant for banks. The literature review suggests that in previous analysis researchers usually took into consideration financial factors of the banks’ credit ratings methodology. This article analyses the impact of macroeconomic factors on the banks’ credit ratings. Purpose of the article: The paper examines and analyses the impact of the macroeconomic risk factors on the credit ratings received by banks. In the article, the methodology of credit risk assessment proposed by Moody’s Investor Service and Standard and Poor’s Financial Service is presented. Two hypotheses are put herein. The first one is: Changes in countries’ credit ratings convey new information and influence on banks’ financial condition. The second hypothesis is: A highly-developed, stable economy with an advanced financial market has a positive influence on banks’ credit rating assessment. Methods: The study used banks’ and countries’ ratings assigned by Standard and Poor's and Moody's for the period from 1 January 2005 to 1 January 2016. To verify the hypotheses static panel data models have been applied. Findings and Value added: In credit rating agencies guidelines and previous research, the impact of countries’ credit ratings on those received by banks is not indicated. The impact of macroeconomic factors has not been verified. The analysis confirms that changes in countries’ credit ratings convey new information and influence the banks’ environment condition. But only for the assessment given by S and P the condition of banking sector is an important group of factors. For all verified types of credit ratings the risk of country is presented by countries’ credit rating, not by particular factors. These analyses suggest that during the risk estimation process prepared by banks, a country’s risk represented by its credit ratings should be taken into consideration more often than particular macroeconomic factors.

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Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging

Foods ◽

10.3390/foods11010074 ◽

2021 ◽

Vol 11 (1) ◽

pp. 74

Author(s):

Xu Qian ◽

Fangyuan Jia ◽

Jian Cai ◽

Ying Shi ◽

Changqing Duan ◽

...

Keyword(s):

Principal Component ◽

Sun Exposure ◽

Ethyl Esters ◽

Cabernet Sauvignon ◽

Wine Aroma ◽

Primary Role ◽

Volatile Phenols ◽

Aging Period ◽

Hot Climate ◽

Furanic Compounds

Xinjiang is a major wine-making region in China, but its hot climate in summer and intense sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine. The aim of this study was to characterize and differentiate the volatile composition of Cabernet Sauvignon wines from two clones (169 and 191) in Xinjiang, and to study their aromatic profile evolution during 12-month oak barrel aging period. Results showed that before aging, clone 169 wine contained higher concentrations of several alcohols and ethyl esters, while acetate esters and furanic compounds were higher in clone 191 wine. After aging, levels of many terpenes, norisoprenoids, volatile phenols and phenolic aldehydes were significantly higher in clone 169 wine than 191 wine. Aroma series analysis revealed that clone 169 wine exhibited higher floral and roasty aromas after aging, while clone 191 wine had stronger chemical aroma. Principal component analysis indicated that aging process played a primary role in the alteration of volatile profile in these wines. Clone played a secondary role and oak barrel had a tertiary contribution to the variation. The present work indicates that clone 169 is a better choice for producing high-quality aged Cabernet Sauvignon wine with intense and elegant aroma in Xinjiang.

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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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High Ethanol Contents of Spirit Drinks in Kibera Slums, Kenya: Implications for Public Health

10.20944/preprints201709.0017.v1 ◽

2017 ◽

Author(s):

Alex O. Okaru ◽

Kennedy O. Abuga ◽

Isaac O. Kibwage ◽

Dirk W. Lachenmeier

Keyword(s):

Public Health ◽

Carbonyl Compounds ◽

Ethyl Esters ◽

Higher Alcohols ◽

Volatile Composition ◽

Public Health Significance ◽

Health Significance ◽

High Ethanol ◽

Alcoholic Strength

Cheap licit and artisanal illicit spirit drinks have been associated with numerous outbreaks of alcohol poisoning especially with methanol. This study aimed to evaluate the quality of cheap spirit drinks in Kibera slums in Nairobi County, Kenya. The samples consisted of cheap licit spirits (n=11) and the artisanal spirit drink, ‘chang’aa’, (n=28). The parameters of alcoholic strength and volatile composition were used as indicators of quality and were determined using GC-FID and GC-MS respectively. The pH of chang’aa was 3.3-4.2 and 4.4-8.8 for licit spirit drinks while ranges for alcoholic strength were 42.8-85.8 % vol. and 28.3-56.7% vol. for chang’aa and licit spirit drinks respectively. The majority of volatiles were found in artisanal spirits and they included higher alcohols, ethyl esters and carbonyl compounds. The alcoholic strength of all the artisanal spirits (100%) and 91% of the licit spirits was above the 40% vol. of standard spirits such as vodka. The high ethanol content of the alcohol products was the only element of public health significance in this study.

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Evolution of the Aroma of Treixadura Wines during Bottle Aging

Foods ◽

10.3390/foods9101419 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1419

Author(s):

Iván Vázquez-Pateiro ◽

Uxía Arias-González ◽

José Manuel Mirás-Avalos ◽

Elena Falqué

Keyword(s):

Sensory Evaluation ◽

Carbonyl Compounds ◽

Ethyl Esters ◽

Vitis Vinifera L ◽

Wine Quality ◽

Volatile Phenols ◽

White Wines ◽

Aging Period ◽

Bottle Aging ◽

Odor Activity Value

Aroma is a crucial attribute for wine quality, particularly in white wines. Traditionally, the consumption of young white wines is recommended over the year following grape harvest due to potential aroma losses that would worsen wine quality. This study aimed to investigate the evolution of volatile compounds, odor activity value-based aroma notes, and sensory perception in Treixadura (Vitis vinifera L.) dry white wines during a 24-month bottle-aging period. Volatile composition was determined by gas chromatography, and wine sensory evaluation was performed by experts. Wine samples had similar volatile compositions at the time of bottling. The volatile contents of the wines were respectively 322.9, 302.7, 323.0, and 280.9 mg L−1 after 6, 12, 18, and 24 months of bottle storage. Most of the volatiles tended to maintain constant concentrations, or with slight increases in all families of volatiles except for acetates and carbonyl compounds, until two years after harvest (18 months of bottle storage) and, then, concentrations reduced sharply. After 24 months of storage in the bottle, the concentrations of terpenes, C6 compounds, higher alcohols, ethyl esters, fatty acids, acetates, carbonyl compounds, and volatile phenols were reduced by 32%, 47%, 11%, 39%, 50%, 74%, 41%, and 54%, respectively. The 18-month bottle-aged wines showed the highest concentrations of volatiles, as well as the best performance in the sensory evaluation, suggesting that a good balance of the aroma attributes was achieved on this date. In conclusion, the current study suggests that Treixadura wines expressed their maximum aroma potential two years after grape harvest.

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Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines

Food Science and Technology International ◽

10.1177/1082013208097442 ◽

2008 ◽

Vol 14 (4) ◽

pp. 341-353 ◽

Cited By ~ 24

Author(s):

J.M. Oliveira ◽

P. Oliveira ◽

R.L. Baumes ◽

M.O. Maia

Keyword(s):

Fatty Acids ◽

Organic Acids ◽

Volatile Compounds ◽

Volatile Fatty Acids ◽

Free Fraction ◽

Ethyl Esters ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Phenols ◽

Tropical Fruit ◽

Fusel Alcohols

Composition of Loureiro and Alvarinho wines from the Vinhos Verdes region, regarding free volatile compounds as well as glycosidically bound aroma precursors, was exhaustively determined by gas chromatography—mass spectrometry after adsorption on XAD-2 resin. On the whole, were identified and quantified 120 volatile compounds in the free fraction and 77 glycosidically bound compounds, belonging to C6-compounds, alcohols, fatty acids ethyl esters, esters of organic acids, acetates, monoterpenic alcohols, monoterpenic oxides and diols, C13-norisoprenoids, volatile phenols, volatile fatty acids, and carbonyl compounds. Globally, the wines of the two cultivars present similar composition on volatiles. However, regarding varietal compounds, Loureiro wines were richer than Alvarinho ones with respect to C6-compounds and monoterpenic compounds, occurring the opposite for volatile phenols. It was also demonstrated that wines of both varieties might benefit the aroma reserve, present as glycoconjugates, as it is susceptible of being technologically explored. Linalool, Ho-trienol, (α-terpineol, contributing with fruity and floral notes, and (β-damascenone mostly for Alvarinho, confering tropical fruit notes, are the varietal compounds which may particularly influence the aroma of these wines. Respecting fermentative compounds, Alvarinho is also particularly rich in fatty acids ethyl esters related to lipid metabolism and acetates of fusel alcohols, which can provide it a fruity character; Loureiro contains higher levels of esters of organic acids and 2-phenylethanol, conferring fruity and floral notes. Sensory analysis agreed with chemical analyses showing a pronounced tree and tropical fruit character for Alvarinho wines while Loureiro wines present more intense citrus fruit notes.

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Μελέτη δευτερογενούς αρώματος με GC/MS οίνων που παράγονται με ακινητοποιημένα κύτταρα

10.12681/eadd/14264 ◽

2003 ◽

Author(s):

Αθανάσιος Μαλλούχος

Keyword(s):

Fatty Acids ◽

Volatile Fatty Acids ◽

Alcoholic Fermentation ◽

Immobilized Cells ◽

Ethyl Esters ◽

Wine Aroma ◽

Temperature Decrease ◽

Volatile Acidity ◽

Free Cells ◽

Grape Skins

Repeated batch fermentations of grape must at different temperatures were performed using immobilized cells of Saccharomyces cerevisiae strain AXAZ-1 on delignified cellulosic material (DCM), gluten pellets (GP) and grape skins. The aim of this study was the investigation of the volatile components of the final product (qualitatively and quantitatively) as well as the monitoring of the evolution of some volatiles during the alcoholic fermentation. For comparison reasons, fermentations using free cells were performed under the same conditions. The immobilized biocatalyst on DCM and GP resulted in significant increase of the fermentation rate in comparison with free cells. The produced wines had similar physicochemical characteristics, e.g. alcoholic strength, total and volatile acidity, residual sugar and pH. The GC/MS analysis proved that the cell immobilization and the fermentation temperature did not cause serious changes in the qualitative composition of the wine aroma. Esters, higher alcohols and volatile fatty acids were the major compounds identified in all wines. However, the effect of immobilization and temperature caused signigicant changes on the quantitative profile of the wine aroma. Wines produced by DCM contained higher amounts of esters, at every temperature. The relative percentage of esters on total volatiles remained practically constant with temperature decrease, in the case of immobilized cells, whereas it decreased in the case of free cells. Wines produced by GP-supported biocatalyst contained higher amounts of alcohols. DCM-supported biocatalyst and free cells produced wines with similar contents of alcohols. The decrease of temperature resulted in the decrease of their amount. The same was observed for the concentration of volatile fatty acids. GPsupported biocatalyst produced wines with smaller amounts of acids. Free and immobilized cells on DCM produced wines with similar contents of volatile acids. The kinetics of volatiles’ production were similar for free and immobilized cells on DCM. In all cases, immobilized cells showed a higher rate of volatile production. This was directly connected to sugar consumption. The evolution patterns of acetate esters were different from those of ethyl esters. Generally, ethyl esters reached a maximum earlier than acetates. In most cases, a two-peak profile was observed for ethyl esters. For the first time, grape skins were used as a natural support for S. cerevisiae immobilization. Cell immobilization was confirmed by electron microscopy. In repeated batch fermentations of grape must, the immobilized biocatalyst caused an significant increase in the fermentation rate in comparison with free cells, without any loss of the activity, even at very low temperatures (5oC). The alcohol production and the maximum specific rates on glucose and fructose substrate were much better for cells immobilized on grape skins. They increased exponentially with temperature increase. Qualitative characteristics, such as total acidity, volatile acidity and residual sugars were similar with those of commercial dry wines. Wines produced by immobilized cells had lower volatile acidity than those produced by free cells. They were very clear, especially at low fermentation temperatures. GC/MS analysis showed that the qualitative profile of the produced wines was similar in all cases. The majority of the identified volatile compounds was formed during the alcoholic fermentation and consisted of esters, alcohols and acids. Immobilized cells gave wines with a higher content of esters. The amount of ethyl esters decreased with temperature decrease, whereas the amount of acetate esters increased with temperature decrease (25-15oC), reaching a maximum. The content of volatile alcohols was more pronounced in wines produced by free cells. It decreased dramatically at low fermentation temperatures (10oC). Volatile fatty acids were produced in greater quantities by free cells at higher temperatures (25-20oC). The opposite was observed at low fermentation temperatures (15-10oC). Investigation of the volatiles’ evolution during fermentation, showed that esters were produced shortly after the midpoint of fermentation. For immobilized cells, the formation of esters was continued until the end of the process. Similar kinetics were observed for amyl alcohols and 2-phenylethanol, whereas propanol and isobutanol were formed during the whole alcoholic fermentation period with a constant rate. Acetaldehyde and acetoin were synthesized in the early stages. Afterwards, their amount decreased. Acetic acid was formed throughout alcoholic fermentation with a costant rate, which was greater in the case of free cells at every temperature studied.

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An Approach of the Madeira Wine Chemistry

Beverages ◽

10.3390/beverages6010012 ◽

2020 ◽

Vol 6 (1) ◽

pp. 12 ◽

Cited By ~ 1

Author(s):

Rosa Perestrelo ◽

Catarina Silva ◽

Carolina Gonçalves ◽

Mariangie Castillo ◽

José S. Câmara

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Least Squares ◽

Partial Least Squares ◽

Chemical Reactions ◽

Ageing Process ◽

Gas Chromatography Mass Spectrometry ◽

Wine Aroma ◽

Least Squares Regression ◽

Volatile Composition

Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.

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How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

Applied Sciences ◽

10.3390/app11104658 ◽

2021 ◽

Vol 11 (10) ◽

pp. 4658

Author(s):

Magdalena Januszek ◽

Paweł Satora

Keyword(s):

Volatile Compounds ◽

Current Paper ◽

Higher Alcohols ◽

High Quality ◽

Volatile Composition ◽

Spontaneous Fermentation ◽

Fermentation Efficiency ◽

Yeast Strains ◽

The Impact

Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma of the finished product. We used the following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, we considered spontaneous fermentation. S. cerevisiae and H. uvarum strains were isolated during the fermentation of Čačanska Lepotica or Węgierka Dąbrowicka (plum cultivars), respectively. As for fermentation type, spontaneous fermentation of H. uvarum H2 provided the best results. It could be associated to the fact that plum juices fermented with H. uvarum H2 presented the highest concentration of terpenoids, esters, or some higher alcohols. In the current paper, application of indigenous strains of yeasts resulted in the required oenological characteristics, e.g., highest fermentation efficiency and concentration of ethanol was determined in juices fermented with Ethanol RED (S. cerevisiae) and also with S. cerevisiae S1. Our results suggested that indigenous strains of yeasts present in plums demonstrate great potential for the production of plum jerkums of high quality.

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