scholarly journals Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.)

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 666 ◽  
Author(s):  
Onofrio Corona ◽  
Diego Planeta ◽  
Paola Bambina ◽  
Simone Giacosa ◽  
Maria Alessandra Paissoni ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Drying Process ◽  
Technological Parameters ◽  
Grape Skin ◽  
Aroma Profile ◽  
Profile Modification ◽  
Phenolic Contents ◽  
Volatile Profiles ◽  
Air Speed

A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were pre-treated in a sodium hydroxide dipping solution (45 g/L, dipped for 185 s, 25 °C) to accelerate the drying process, rinsed, and dehydrated in simulated conditions (relative humidity 30%, 30 °C temperature, air speed 0.9 m/s). Three dehydration levels were achieved, corresponding to “Passolata”, “Bionda”, and “Malaga” stages (35%, 50%, and 65% of weight loss, respectively) of the Pantelleria denomination of origin (DOC). Grape skin mechanical properties, technological parameters, phenolics, and aroma profile varied considerably during dehydration. The most important aroma compounds for their olfactory impact, such as linalool, geraniol, nerol, and citronellol, especially in glycosylated forms, significantly increased in dried grapes compared to fresh ones, even if aroma profile modification occurred. A decrease in break skin force could have induced higher release of flavonoids. The findings showed relevant changes, allowing winemakers to better select the ratio of fresh and dehydrated grapes in the function of the final desired wine.

scholarly journals Influence of natural variation in berry size on the volatile profiles of Vitis vinifera L. cv. Merlot and Cabernet Gernischt grapes

PLoS ONE ◽  
2018 ◽  
Vol 13 (9) ◽  
pp. e0201374 ◽  
Author(s):  
Sha Xie ◽  
Yonghong Tang ◽  
Peng Wang ◽  
Changzheng Song ◽  
Bingbing Duan ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Natural Variation ◽  
Vitis Vinifera L ◽  
Berry Size ◽  
Volatile Profiles

Corinthian raisins (Vitis vinifera L., var. Apyrena) antioxidant and sugar content as affected by the drying process: a 3-year study

2018 ◽  
Vol 99 (2) ◽  
pp. 915-922 ◽  
Author(s):  
Eirini A Panagopoulou ◽  
Antonia Chiou ◽  
Eirini K Nikolidaki ◽  
Margarita Christea ◽  
Vaios T Karathanos
Keyword(s):  
Vitis Vinifera ◽  
Sugar Content ◽  
Vitis Vinifera L ◽  
Drying Process

scholarly journals Influence of Blackberry Plants on the Aroma Profile of Vitis vinifera L. cv. Pinot Noir

2017 ◽  
Vol 38 (2) ◽  
Author(s):  
D. Tomasi ◽  
M. Alessandrini ◽  
R. Barcarolo ◽  
F. Gaiotti
Keyword(s):  
Vitis Vinifera ◽  
Pinot Noir ◽  
Vitis Vinifera L ◽  
Aroma Profile

Effects of Distillation System and Yeast Strain on the Aroma Profile of Albariño (Vitis vinifera L.) Grape Pomace Spirits

2014 ◽  
Vol 62 (43) ◽  
pp. 10552-10560 ◽  
Author(s):  
Y. Arrieta-Garay ◽  
P. Blanco ◽  
C. López-Vázquez ◽  
J. J. Rodríguez-Bencomo ◽  
J. R. Pérez-Correa ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Yeast Strain ◽  
Grape Pomace ◽  
Vitis Vinifera L ◽  
Aroma Profile ◽  
Distillation System

scholarly journals The role of grape variety in the quality formation of brandy base wines and distillates

2020 ◽  
pp. 362-367
Author(s):  
Ольга Алексеевна Чурсина
Keyword(s):  
Vitis Vinifera ◽  
Oxidase Activity ◽  
Raw Materials ◽  
Abiotic Factors ◽  
Climatic Conditions ◽  
Vitis Vinifera L ◽  
Technological Parameters ◽  
Distinctive Features ◽  
Phenolic Substances ◽  
Grape Varieties

Альтернативой дефицитным интродуцированным сортам винограда могут явиться аборигенные сорта вида Vitis vinifera L., а также современные сложные межвидовые сорта винограда с групповой устойчивостью к неблагоприятным биотическим и абиотическим факторам, которые позволят создать устойчивую сырьевую базу для коньячного производства. Аромат-образующий комплекс сортов винограда для коньячного производства определяется разнообразными классами химических соединений, которые играют важную роль в формировании качества коньяка. В статье представлены результаты исследования сортовых особенностей винограда и их влияние на формирование комплекса ароматобразующих веществ виноматериалов и молодых коньячных дистиллятов. Оценка сортов по ряду биохимических, физико-химических и технологических показателей позволила выявить отличительные признаки исследуемых групп винограда различного происхождения. Установлены диапазоны варьирования показателей в зависимости от степени зрелости винограда, климатических условий года и зоны произрастания винограда. Характерными свойствами интродуцированных европейских сортов явились высокая оксидазная активность и способность фенольных веществ сусла к окислению; сортов межвидовой селекции - низкая способность винограда к отдаче фенольных веществ и их содержание в сусле при повышенной оксидазной активности. Отличительными признаками аборигенного сорта Шабаш явились низкая массовая концентрация титруемых кислот и оксидазная активность, но высокая способность винограда к отдаче фенольных веществ и их содержание в сусле. Установлено, что доля высших спиртов в составе летучих примесей виноматериалов и дистиллятов возрастала в следующем ряду: европейские сорта→аборигенный сорт→межвидовые сорта, а доля средних эфиров в этой последовательности, напротив, снижалась. Результаты исследований могут быть использованы для регулирования комплекса ароматобразующих веществ коньячных виноматериалов и дистиллятов уже на начальных этапах переработки винограда, с целью повышения их качества. An alternative to the scarce introduced grape varieties can be native varieties of the species Vitis vinifera L., as well as modern complex interspecific grape varieties with group resistance to unfavorable biotic and abiotic factors, which will create a stable base of raw materials for brandy production. The aroma-producing complex of grape varieties for brandy production is determined by various classes of chemical compounds playing an important role in the quality of finished product. The article presents the results of study of varietal characteristics and their influence on formation of a complex of aromatic substances of base wines and young brandy distillates. Evaluation of varieties for a number of biochemical, physicochemical and technological parameters made it possible to identify distinctive features of the studied groups of grapes of various origin. Ranges of parameter variation are established depending on the degree of grape maturity, climatic conditions of the year and zone of growing. Characteristic properties of the introduced European varieties are high oxidase activity and the ability of phenolic substances of the must to oxidize; of the interspecific selection varieties - the low ability of grapes to yield phenolic substances and their content in the must with increased oxidase activity. Distinctive features of the native variety ‘Shabash’ were a low mass concentration of titratable acids and oxidase activity, but also a high ability of grapes to release phenolic substances and their content in the must. It was found that the proportion of higher alcohols in the composition of volatile impurities of base wines and distillates increased in the series: European varieties → native variety → interspecific varieties, while the proportion of medium-chain esters in this sequence, on the contrary, decreased. The obtained research results can be used to regulate the complex of aroma-producing substances of brandy base wines and distillates, starting from the initial stages of processing, in order to improve their quality.

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