scholarly journals Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety

Beverages ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 72
Author(s):  
Teresa Garde-Cerdán ◽  
Pilar Rubio-Bretón ◽  
Sandra Marín-San Román ◽  
Elisa Baroja ◽  
Itziar Sáenz de Urturi ◽  
...  
Keyword(s):  
Malolactic Fermentation ◽  
Ethyl Esters ◽  
Higher Alcohols ◽  
Hexyl Acetate ◽  
Grape Variety ◽  
Volatile Composition ◽  
White Variety ◽  
Natural Mutation ◽  
Ethyl Decanoate ◽  
Made In

The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by a natural mutation. During three seasons, grapevines of both varieties were harvested, and nine wines were made from each. The volatile composition of the wines was determined by GC-MS. In the wines of both varieties, the content of higher alcohols was higher than those of esters and acids. Wines from Tempranillo Blanco had lower content of 2-phenylethanol, methionol, 1-hexanol, benzyl alcohol, and total higher alcohols, but higher hexyl acetate and ethyl decanoate than Tempranillo wines. Total ethyl esters and total esters were higher in Tempranillo wines due to the higher ethyl lactate and ethyl succinate content derivate from the malolactic fermentation that was not made in Tempranillo Blanco. The content of hexanoic and octanoic acids and total acids was also higher in Tempranillo Blanco wines than in Tempranillo. This is one of the first studies carried out on the wine volatile composition of Tempranillo Blanco and therefore contributes to a better understanding of the oenological characteristics of this white variety.

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

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.

scholarly journals How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

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.

scholarly journals Aromatic and Sensory Characterization of Maturana Blanca Wines Made with Different Technologies

Beverages ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 10
Author(s):  
Ana Naranjo ◽  
Leticia Martínez-Lapuente ◽  
Belén Ayestarán ◽  
Zenaida Guadalupe ◽  
Irene Pérez ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
Sensory Analysis ◽  
Low Ph ◽  
Ethyl Esters ◽  
Vitis Vinifera L ◽  
White Variety ◽  
White Wines ◽  
Mass Detector ◽  
Oak Barrels

Vitis vinífera L. cv. Maturana Blanca is an autochthonous minor variety recently recovered in the Rioja Qualified Denomination of Origin (D.O.Ca Rioja, Spain) for the production of monovarietal white wines with singular and differentiated characteristics. In this paper, Maturana Blanca wines made with different technologies were analyzed by sensory analysis and aromatic profile by gas chromatography-mass detector. Maturana Blanca wines were characterized by low pH, high acidity, and yellowish tonalities. The compounds that most influenced the aroma of Maturana Blanca wines were those related to fruity (acetates and ethyl esters), floral aromas (2-phenylethanol), and spicy notes (γ-decalactone). These wines were mainly characterized by volatile compounds of fruity aromas of banana and apple. The use of pre-fermentative maceration increased the concentration of ethyl esters and acetates and produced wines with higher odor activity values, indicating a greater aromatic intensity. The aromatic profile of Maturana Blanca wines fermented in oak barrels showed a greater complexity as they were also characterized by the presence of important amounts of furfural, whiskey lactone, and eugenol. The sensory analysis confirmed the results obtained in the aromatic analysis, and described the wines as fresh and balanced in mouth, with notes of acidity and medium to high persistence. These results will contribute to a better knowledge of this white variety.

Volatile composition and aroma-active compounds of farmhouse Idiazabal cheese made in winter and spring

2010 ◽  
Vol 20 (8) ◽  
pp. 537-544 ◽  
Author(s):  
Eunate Abilleira ◽  
Hedwig Schlichtherle-Cerny ◽  
Mailo Virto ◽  
Mertxe de Renobales ◽  
Luis Javier R. Barron
Keyword(s):  
Volatile Composition ◽  
Active Compounds ◽  
Made In

Influence du dessèchement de la rafle sur la qualité des vins

OENO One ◽  
1981 ◽  
Vol 15 (2) ◽  
pp. 81
Author(s):  
F. Ureta ◽  
Jean-Noël Boidron ◽  
Jacques Bouard
Keyword(s):  
Alcoholic Fermentation ◽  
Malolactic Fermentation ◽  
Higher Alcohols

<p style="text-align: justify;">Affected grape bunches contain both shrivelled and non-shrivelled berries. The juice harvest from the former is less than one-half that from the letter. The wine obtained from shrivelled grapes is low in alcohol and highly acid. The alcoholic fermentation occurs with difficulty and the malolactic fermentation does not occur naturally. The wine is unharmonious and unbalanced. In addition, it as a lesser amount of higher alcohols and of higher esters.</p>

scholarly journals Classification of Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on the Analysis of Phenolic Compounds by UPLC-PDA-MS/MS

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1342 ◽  
Author(s):  
Anna Stój ◽  
Ireneusz Kapusta ◽  
Dorota Domagała
Keyword(s):  
Cluster Analysis ◽  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Hierarchical Cluster Analysis ◽  
Hierarchical Cluster ◽  
Malolactic Fermentation ◽  
Red Wines ◽  
Grape Variety ◽  
Grape Varieties

The authentication of grape variety from which wine is produced is necessary for protecting a consumer from adulteration and false labelling. The aim of this study was to analyze phenolic compounds in red monovarietal wines produced from Zweigelt (Vitis vinifera) and Rondo (non-Vitis vinifera) varieties while using the UPLC-PDA-MS/MS method and to assess whether these wines can be classified according to grape variety that is based on chemometric analysis. Fifty-five phenolic compounds belonging to five classes—anthocyanins, flavonols, flavan-3-ols, phenolic acids, and stilbenes—were identified and quantified in Zweigelt and Rondo wines. The wines of the Zweigelt variety were characterized by lower concentrations of phenolic compounds than those of the Rondo variety. Furthermore, wines of the Zweigelt variety contained the highest concentrations of flavan-3-ols, and wines of the Rondo variety—the highest concentrations of anthocyanins. Hierarchical cluster analysis (HCA) revealed that Zweigelt wines and Rondo wines formed two separate groups. The Rondo group was divided into two subgroups, differing in type of malolactic fermentation (spontaneous or induced). Phenolic compounds analysis by means of UPLC-PDA-MS/MS combined with HCA is a useful tool for the classification of red wines that were produced from Zweigelt and Rondo grape varieties, regardless of yeast strain and type of malolactic fermentation.

Volatile composition of Bobal red wines subjected to alcoholic/malolactic fermentation with oak chips

LWT ◽  
2014 ◽  
Vol 55 (2) ◽  
pp. 586-594 ◽  
Author(s):  
E. Gómez García-Carpintero ◽  
E. Sánchez-Palomo ◽  
M.A. González Viñas
Keyword(s):  
Malolactic Fermentation ◽  
Red Wines ◽  
Volatile Composition ◽  
Oak Chips

scholarly journals Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2549 ◽  
Author(s):  
Małgorzata Lasik-Kurdyś ◽  
Małgorzata Majcher ◽  
Jacek Nowak
Keyword(s):  
Solid Phase ◽  
Total Concentration ◽  
Malolactic Fermentation ◽  
Ethyl Esters ◽  
Fatty Acid Esters ◽  
Aromatic Esters ◽  
Diethyl Succinate ◽  
Sequential Inoculation ◽  
Acid Esters ◽  
Cool Climate

The effects of different malolactic bacteria fermentation techniques on the bioconversion of aromatic compounds in cool-climate grape wines were examined. During three wine seasons, red and white grape wines were produced using various malolactic fermentation induction techniques: Coinoculation, sequential inoculation, and spontaneous process. Volatile compounds (diacetyl and the products of its metabolism, and selected ethyl fatty acid esters) were extracted by solid phase microextraction. Compounds were identified with a multidimensional gas chromatograph—GC × GC-ToFMS with ZOEX cryogenic (N2) modulator. Sensory evaluation of the wines was also performed. It was found that the fermentation-derived metabolites studied were affected by the malolactic bacteria inoculation regime. Quantitatively, ethyl lactate, diethyl succinate, and ethyl acetate dominated as esters with the largest increase in content. The total concentration of ethyl esters was highest for the coinoculation technique, while the highest concentration of diacetyl was noted for the spontaneous technique. Controlled malolactic fermentation, especially using the coinoculation technique, can be proposed as a safe and efficient enological practice for producing quality cool-climate grape wines enriched with fruity, fresh, and floral aromas.

scholarly journals Aromatic Characterization of New White Wine Varieties Made from Monastrell Grapes Grown in South-Eastern Spain

Molecules ◽  
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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