scholarly journals Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 101
Author(s):  
Giacomo L. Petretto ◽  
Luca Mercenaro ◽  
Pietro Paolo Urgeghe ◽  
Costantino Fadda ◽  
Antonio Valentoni ◽  
...  
Keyword(s):  
Benzyl Alcohol ◽  
Sensory Analysis ◽  
Complex Mixture ◽  
Grape Juice ◽  
Alcohol Concentration ◽  
Sensory Profile ◽  
Vitis Vinifera L ◽  
Wine Aroma ◽  
Wine Quality ◽  
Grape Skin

GC-FID/MS is a powerful technique used to analyze food and beverage aromas. Volatile organic compounds (VOCs) in grape berries play an important role in determining wine quality and are affected by many factors, such as climate and soil that mainly influence their relative concentrations. Wine aroma is generated by a complex mixture of compounds, and the sensory relevance of individual VOCs is far from elucidated. Herein, the VOC content (free and glycosylated) of Cannonau grape skin and juice and of Cannonau wine collected in different areas of Sardinia is explored. Wine sensory analysis was also carried out and the relationship between sensory attributes and VOCs was investigated. Although Cannonau grapes showed the same VOC fingerprint, great variability was identified between samples, although only the differences in 2-phenylethanol and benzyl alcohol concentration in the grape skins and benzyl alcohol and a terpenoid in grape juice were significantly different according to ANOVA. The correlation between VOC content and the sensory profile highlights the role played by 2-methyl-1-butanol and 2-phenylethanol in increasing wine sensory complexity.

scholarly journals Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines

Metabolites ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 331
Author(s):  
Domen Škrab ◽  
Paolo Sivilotti ◽  
Piergiorgio Comuzzo ◽  
Sabrina Voce ◽  
Francesco Degano ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Positive Impact ◽  
Vitis Vinifera L ◽  
Wine Aroma ◽  
Sparkling Wine ◽  
Wine Quality ◽  
Cluster Thinning ◽  
Metabolome Profiling ◽  
Lipid Compounds ◽  
The Impact

Depending on the vineyard location, cluster thinning (CT) may represent an effective tool to obtain the desired grape composition and wine quality. The effect of 20% cluster thinning on Ribolla Gialla (Vitis vinifera L.) sparkling wine aroma, lipid compounds, and aromatic amino acid (AAA) metabolites composition was studied for three consecutive seasons in two vineyards located in the Friuli Venezia Giulia region, Italy. In the examined sparkling wines, the vintage meteorological conditions exhibited significant influences on the metabolic profile of the samples. Data were normalized by season, and the impact of the CT treatment was evaluated for each vineyard site separately. Crop removal showed a limited positive impact on aroma compounds in sparkling wines from vineyards located in the valley. Concerning the AAA compounds, their concentration was higher in the vineyard at the foot of the hills. Cluster thinning resulted in a drop in concentration, reducing the risk of atypical aging. Despite minor differences according to targeted metabolome profiling, the sensory analysis confirmed the effects of the CT treatment in the valley floor vineyard. Reducing crop in this site, where the yield was higher, promoted a moderate improvement of Ribolla Gialla sparkling wine. In contrast, for wine produced in the vineyard at the foot of the hills, the sensory analysis indicated a preference for wines from the unthinned control samples. Overall, the study indicates that cluster thinning is a viticultural technique that could potentially improve the quality of Ribolla Gialla sparkling wines, but only in situations of excessive grape production.

scholarly journals Effect of different irrigation strategies on vine physiology, yield, grape composition and sensory profile of Sauvignon Blanc (Vitis vinifera L.) in a cool climate area

OENO One ◽  
2013 ◽  
Vol 47 (3) ◽  
pp. 159 ◽  
Author(s):  
Gabriel Balint ◽  
Andrew G. Reynolds
Keyword(s):  
Soil Moisture ◽  
Field Experiments ◽  
Root Zone ◽  
Water Status ◽  
Sensory Profile ◽  
Wine Aroma ◽  
Wine Quality ◽  
Sauvignon Blanc ◽  
Fruit Composition ◽  
Cool Climate

<p style="text-align: justify;"><strong>Aim</strong>: The impacts of partial root zone drying (PRD) and regulated deficit irrigation (RDI) on soil moisture, vine water status, yield components, fruit composition and wine sensory profile of Sauvignon blanc were studied in a cool climate region.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Field experiments were conducted in a commercial Sauvignon blanc block in Ontario, Canada between 2006 and 2008. Treatments were: non-irrigated control, PRD, full irrigation [100% of crop evapotranspiration (ET<sub>c</sub>)] and one level of RDI (25% ET<sub>c</sub>). Treatments began immediately after fruit set and continued until the beginning of September. Reference evapotranspiration (ET<sub>o</sub>) was calculated using the Penman–Monteith equation. Soil moisture and vine water status (leaf water potential and transpiration rate) in the PRD treatments were generally less than in 100% ET<sub>c</sub> but higher than in non-irrigated and 25% ET<sub>c</sub> treatments. Almost all treatments were different than non-irrigated vines in fruit composition and wine sensory attributes. RDI strategies were more consistent across vintages than the PRD treatments in their effect on vine water status, grape composition and sensory profiles.</p><p style="text-align: justify;"><strong>Conclusions</strong>: Use of RDI or PRD in cool climates during dry and warm years can improve grape composition. In very dry and hot seasons, like that of 2007, irrigation improved grape composition and wine aroma typicity. RDI enhanced fruity aroma attributes, which suggests that this could be a viable strategy to improve grape and wine quality in cool areas. However, due to high climatic variation over the period studied, no consistent pattern of irrigation effects was found for berry composition, suggesting that plant water status was not the only factor that controlled fruit and wine quality.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: To the best of our knowledge, this study is the first evaluation of PRD in a cool, humid climate, and highlights the potential value of both RDI and PRD irrigation techniques in cool climate regions, particularly during dry growing seasons.</p>

scholarly journals Early Leaf Removal Increases Berry and Wine Phenolics in Cabernet Sauvignon Grown in Eastern Serbia

Agronomy ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 238
Author(s):  
Dejan Stefanovic ◽  
Nina Nikolic ◽  
Ljiljana Kostic ◽  
Slavica Todic ◽  
Miroslav Nikolic
Keyword(s):  
Sugar Content ◽  
Alcohol Concentration ◽  
Vitis Vinifera L ◽  
Cabernet Sauvignon ◽  
Leaf Removal ◽  
Wine Quality ◽  
Berry Skin ◽  
Phenolic Profile ◽  
Berry Composition ◽  
Acid Esters

Cluster zone leaf removal is a well-established viticulture practice for improving cluster microclimate and wine quality in cooler climates, while its efficacy in warmer conditions is less is known. Here we compared the effect of early (ELR, after fruit set; diameter of berries 3–5 mm) and late (LLR, beginning of veraison) leaf removal on berry composition and wine phenolic profile of grapevine (Vitis vinifera L.) variety Cabernet Sauvignon grown in a temperate, warmer region of Eastern Serbia. Compared to the control (no leaf removal), both leaf removal treatments increased the sugar content in fresh juice and alcohol concentration in wine. Over three consecutive years (2011–2013) markedly different in temperature and rainfall, ELR was clearly most effective in decreasing weights of cluster and of one berry, and in increasing of skin share in a berry. The content of total phenols, tartaric acid esters, anthocyanins, and flavanols in berry skin and wine was the highest in ELR treatment. ELR prominently modified the phenolic profile: Increasing flavanols, myricetin and quercetine in skin and wine, and anthocyanins, peonidin-3-glucoside in skin and delphinidin-3-glucoside in wine. This work demonstrated that early leaf removal positively influenced the chemical composition of berries and wine of Cabernet Sauvignon and might be recommended for practice in the temperate warm conditions.

Treatment of grapevines with prohexadione calcium as a growth regulator. The influence on production, winemaking and sensory characteristics of wines

OENO One ◽  
2009 ◽  
Vol 43 (3) ◽  
pp. 149
Author(s):  
Luis Vaquero-Fernández ◽  
Purificación Fernández-Zurbano ◽  
Jesús Sanz-Asensio ◽  
Miguel López-Alonso ◽  
María Teresa Martínez-Soria
Keyword(s):  
Growth Regulator ◽  
Sensory Analysis ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Wine Quality ◽  
Organoleptic Characteristics ◽  
Berry Size ◽  
Prohexadione Calcium ◽  
La Rioja ◽  
Sanitary Conditions

<p style="text-align: justify;"><strong>Aims</strong>: The overall objective of this study was to investigate the effect of the growth regulator Prohexadione Calcium (ProCa) on the production of Tempranillo vines in La Rioja, the vinification and the sensory profile of wines obtained from treated grapes.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Prohexadione calcium was applied to Tempranillo vines from Rioja Baja at preblooming in years 2004 and 2005. A number of rows were not treated and they were used as controls. Vinification was carried out at an experimental winery. Oenological parameters were determined. A sensory analysis was performed on the obtained wines. The results showed that crop yield was reduced in treated vines. As regards the fermentation process, slight differences were observed in the case of the treated Tempranillo grapes in comparison to the control. The sensory analysis revealed different organoleptic characteristics in the wines obtained from treated grapes in comparison to those produced from the untreated ones.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The growth regulator Prohexadione calcium can be used as an alternative to bunch thinning. Improved sanitary conditions of grapes are observed. The treatment at preblooming produces a reduction in berry size and weight. An improvement in sensory characteristics and wine quality is observed, as a consequence of reduced production.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: ProCa as a growth regulator may be an option for a quality vitiviniculture. No previous studies have been published on applications of ProCa in grapevines in either Europe or in cv. Tempranillo. Additionally, studies with other varieties have not demonstrated sensory improvements in wines obtained from treated vines.</p>

scholarly journals Management of Wine Aroma Compounds: Principal Basis and Future Perspectives

2021 ◽  
Author(s):  
Antia G. Pereira ◽  
Maria Fraga ◽  
Paula Garcia-Oliveira ◽  
Maria Carpena ◽  
Cecilia Jimenez-Lopez ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Chemical Reactions ◽  
Aromatic Compounds ◽  
Grape Juice ◽  
Aroma Compounds ◽  
Wine Aroma ◽  
Grape Variety ◽  
Future Perspectives ◽  
Wine Quality ◽  
Natural Origin

Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other non-volatile substances of the wine as precursors of wine’s aroma, known as primary aromas, which give the aroma of the young wine. The volatile compounds present in the skin and in the grape juice change according to the grape variety. Most of wine volatile compounds responsible for aroma are linked to sugars and they initially form odorless glycosides. Through the process of hydrolysis, they are reverted into an aromatic form. Chemical reactions among these compounds occur during the fermentation and in the first months of a wine’s existence, triggering fast and multiple modifications in wine’s aroma at this point. As wine ages and matures, changes and development in aroma will continue to take place but at a slower and more gradual pace. The study of the compounds responsible for aroma and flavor, as well as their correlation with the wine quality, is ongoing. Improving the knowledge of wine aromatic compounds could increase the risk of its potential adulteration; however, consumers prefer wine for its natural origin, so this scenario is unlikely in the future.

scholarly journals High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

2021 ◽  
Vol 22 (3) ◽  
pp. 1196
Author(s):  
Javier Vicente ◽  
Fernando Calderón ◽  
Antonio Santos ◽  
Domingo Marquina ◽  
Santiago Benito
Keyword(s):  
Ethanol Yield ◽  
Color Stability ◽  
Quality Parameters ◽  
Wine Industry ◽  
Wine Aroma ◽  
Wine Quality ◽  
Promising Tool ◽  
Pichia Kluyveri ◽  
The Impact ◽  
Fermentative Yeast

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

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.

scholarly journals Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

2014 ◽  
Vol 65 (1) ◽  
pp. 25-42 ◽  
Author(s):  
A. L. Robinson ◽  
P. K. Boss ◽  
P. S. Solomon ◽  
R. D. Trengove ◽  
H. Heymann ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Wine Aroma

New retting method of cassava roots improve sensory attributes of Bobolo and Chikwangue in Central Africa: an approach through just about right (JAR) test

2021 ◽  
pp. 475
Author(s):  
Nardis NKOUDOU ZE ◽  
Marie-Joseph MEDZEME ENGAMA ◽  
Jean Justin ESSIA NGANG
Keyword(s):  
Sensory Analysis ◽  
Central Africa ◽  
Pasting Properties ◽  
Sensory Attributes ◽  
Sensory Characteristics ◽  
Sensory Profile ◽  
Jar Test ◽  
Two Samples ◽  
By Products ◽  
Penalty Analysis

Aim: the aim of this study was to determine sensory profile, through the use of just-about-right (JAR) scales and penalty analysis, of Bobolo and Chikwangue from the cassava roots fermented with previously cassava-fermented chips powder (PCFCP). Furthermore, retting time, cyanide content and pasting properties of retted roots were evaluated. Methods: for that, two samples of Bobolo and Chikwangue obtained from two cassava retting methods were studied: a control made from the retting without PCFCP and a product made from retting with PCFCP. Results: retting time was carried out in 48 hours less with PCFCP and 60% of cyanide reduction more than control. No major modifications occurs in pasting properties of paste fermented with PCFCP. The sensory analysis indicated high levels of acceptability for products made from retting with PCFCP. The penalty analysis showed that attributes “too sour” and “too much fermented odor” affected the acceptability of the Bobolo from retting without PCFCP significantly. Conclusion: fermentation of cassava through the use of PCFCP is suitable to improvement of sensory characteristics of fermented cassava by-products.

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