Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines

One of the main aspects that define wine quality is its aromatic profile. Nutritional deficiencies in musts can lead to olfactory defects and a decline in quality. Commercial activators and nutrients are usually added to the must in these cases. The natural composition of bee pollen can provide all the necessary nutrients for yeasts. This investigation aims to analyze the impact of pollen addition on the profile of volatile and sensory compounds in Tintilla de Rota warm climate red wines. Volatile compounds were measured by Gas Chromatography–Mass Spectrometry, Odorant Activity Values analysis to find out each compound’s fragrant participation, and sensorial analysis was conducted for a qualified panel of wine-tasters. As a result of the chromatographic analysis, 80 volatile compounds of different chemical families were identified and quantified. Bee pollen increased mainly isoamyl alcohol, esters, and terpenes compounds families in wines. Odorant Activity Values analysis showed an increase in fruity odorant series mainly, followed by floral, for all wines with pollen addition. The sensory analysis showed that low pollen doses (0.1 g/L and 0.25 g/L) increased tasting notes of fruit and floral attributes and fruit and floral odorant series as well, highlighting an increase in red and black fruit notes mainly. On the other hand, high doses deviated the sensory profile towards fleshy stone fruit, and raisin fruit, mostly. In addition, high bee pollen doses produce an increase in the odorant category responsible for the chemical, fatty, and grassy aromas mainly, and high and intermediate dose (1 g/L) an increase in the earthy notes in the aromas. Therefore, low bee pollen doses (0.1 and 0.25 g/L) can improve both the aromatic compound profile, as well as the Odorant Activity Values levels and the sensory profile in Tintilla de Rota red wines.

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A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators

Foods ◽

10.3390/foods10051082 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1082

Author(s):

Antonio Amores-Arrocha ◽

Pau Sancho-Galán ◽

Ana Jiménez-Cantizano ◽

Víctor Palacios

Keyword(s):

Comparative Study ◽

Volatile Compounds ◽

Volatile Compound ◽

Alcoholic Fermentation ◽

Research Work ◽

Sensory Profile ◽

Gas Chromatography Mass Spectrometry ◽

Red Wines ◽

Compound Formation ◽

Bee Pollen

Lack of nutrients in grape may cause problems for a proper alcoholic fermentation process, resulting in an altered aromatic profile of the wines. To avoid this situation, commercial winemakers often use fermentation activators, which are usually combinations of ammonium salts, inactivated yeast and thiamine. In addition, it has been shown that bee pollen addition to the grape can help to improve fermentation, resulting in better volatile compound profile of wines responsible for sensory quality. For this reason, the aim of this research work was to carry out a comparative study using bee pollen versus commercial fermentation activators in white and red winemaking. The same dose of bee pollen and commercial activators (0.25 g/L) were used in all experiments. Volatile compounds were analyzed by gas chromatography–mass spectrometry, odor activity values were determined to assess odorant impact of various volatile compound families, and finally a descriptive sensory analysis was carried out. Then, the triangular test and the ranking assay were used to identify perceptible differences as well as preference among the wines elaborated. Compared to commercial activators, bee pollen wines increased volatile compound formation, mainly higher alcohols, esters, and terpenes, enhancing fruity and floral odorant series. On the other hand, triangular test showed significant differences between wines, and the ranking assay showed a greater preference for bee pollen wines.

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Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

Fermentation ◽

10.3390/fermentation7010004 ◽

2020 ◽

Vol 7 (1) ◽

pp. 4

Author(s):

Ana-Marija Jagatić Korenika ◽

Ivana Tomaz ◽

Darko Preiner ◽

Marina Lavrić ◽

Branimir Šimić ◽

...

Keyword(s):

Yeast Strain ◽

Isoamyl Alcohol ◽

Starter Cultures ◽

Geranyl Acetate ◽

Red Wines ◽

Wine Quality ◽

Volatile Phenol ◽

Sequential Inoculation ◽

Commercial Yeast ◽

The Impact

Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.

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Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

Journal of Food Quality ◽

10.1155/2021/5562518 ◽

2021 ◽

Vol 2021 ◽

pp. 1-16

Author(s):

Lijun Nan ◽

Liyuan Liu ◽

Yashan Li ◽

Jing Huang ◽

Yanjun Wang ◽

...

Keyword(s):

Volatile Compounds ◽

Volatile Compound ◽

Decisive Role ◽

Aroma Compounds ◽

Cabernet Sauvignon ◽

Red Wines ◽

Wine Quality ◽

Ili River Valley ◽

The Right ◽

Total Concentrations

A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.

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Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts

Fermentation ◽

10.3390/fermentation7030168 ◽

2021 ◽

Vol 7 (3) ◽

pp. 168

Author(s):

Yifeng Qiao ◽

Diana Hawkins ◽

Katie Parish-Virtue ◽

Bruno Fedrizzi ◽

Sarah J. Knight ◽

...

Keyword(s):

Solid Phase Microextraction ◽

Solid Phase ◽

Fermentation Medium ◽

Pinot Noir ◽

Gas Chromatography Mass Spectrometry ◽

Wine Quality ◽

Aroma Profile ◽

Aroma Production ◽

Grape Skins ◽

The Impact

The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present. Volatile concentrations are largely determined by the grape itself and by microbial communities that produce volatiles during fermentation, either from grape-derived precursors or as byproducts of secondary metabolism. The relative degree of aroma production from grape skins compared to the juice itself, and the impact on different yeasts on this production, has not been investigated for Pinot noir. The influence of fermentation media (Pinot noir juice or synthetic grape must (SGM), with and without inclusion of grape skins) and yeast choice (commercial Saccharomyces cerevisiae EC1118, a single vineyard mixed community (MSPC), or uninoculated) on aroma chemistry was determined by measuring 39 volatiles in finished wines using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Fermentation medium clearly differentiated the volatile profile of wines with and without yeast, while differences between EC1118 and MSPC wines were only distinct for Pinot noir juice without skins. SGM with skins produced a similar aroma profile to Pinot noir with skins, suggesting that grape skins, and not the pulp, largely determine the aroma of Pinot noir wines.

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79 Cooking method and beef flavor: a multivariate approach

Journal of Animal Science ◽

10.1093/jas/skz053.059 ◽

2019 ◽

Vol 97 (Supplement_1) ◽

pp. 27-27

Author(s):

Kelly R Vierck ◽

Jerrad F Legako ◽

J Chance Brooks

Keyword(s):

Volatile Compounds ◽

Principal Component ◽

Gas Chromatography Mass Spectrometry ◽

Cooking Methods ◽

Cooking Method ◽

Flavor Compound ◽

Lipid Degradation ◽

Sous Vide ◽

Strip Loin ◽

The Impact

Abstract The objective of this study was to determine the impact of sous vide cookery followed by finishing on four dry heat cookery methods and two quality grades on beef volatile flavor compound production in beef strip loin steaks. Beef strip loins (n = 40, 20/grade) were procured from two USDA quality grades: upper 2/3rds of Choice and Select. Strip loins were aged for 21 d at 2 to 4°C. Following aging, strip loins were sliced into 2.54 cm steaks, vacuum packaged, and frozen at -20°C. Steaks were thawed, then cooked sous vide in a circulating water bath at 63.5°C for 1.5 h. Steaks were finished to a medium degree of doneness (71°C) on one of four cooking methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Steaks were immediately submerged into ice to stop cooking, vacuum packaged and frozen at -20°C until analysis. Volatile compounds (n = 73) were identified using gas chromatography-mass spectrometry and were selected from the Maillard reaction and lipid degradation pathways. Principal component analysis (PCA) was used to observe the relationships between volatile compounds and consumer ratings of beef strip loin steaks. When PCA was conducted, principal component (PC) 1 represented 50.59% and PC 2 represented 29.76% of the variation. Salamander steaks of both quality grades were the most closely associated with flavor, tenderness, juiciness, and overall liking. Charbroiler steaks were the most closely related with Maillard products, especially pyrazines, sulfur containing compounds, and pyrroles. Oven steaks were more associated with compounds associated with lipid degradation, including hexanol, hexanal, and 2-pentylfuran. Clamshell steaks were negatively associated with consumer palatability traits, which was expected, due to the poor liking ratings from consumers. These data indicate cooking method can directly impact flavor of beef strip loin steaks, regardless of quality grade

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Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS

Foods ◽

10.3390/foods9101422 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1422

Author(s):

Jiyoon Cha ◽

Young-Wook Chin ◽

Jun-Young Lee ◽

Tae-Wan Kim ◽

Hae Won Jang

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Isoamyl Alcohol ◽

Isoamyl Acetate ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Components ◽

Control Groups ◽

Study Results ◽

Wide Range ◽

And Control

The SPME Arrow technology—a novel solid phase micro-extraction technique—was used to analyze Soju, a traditional Korean distilled liquor, in barrels made of Quercus spp. The volatile compounds detected when the barrels were toasted were analyzed. Five types of sorbents—carbon wide range/polydimethylsiloxane, divinylbenzene/carbon wide range/polydimethylsiloxane, divinylbenzene/polydimethylsiloxane, polydimethylsiloxane, and polyacrylate—were used for this investigation. Fifty-four volatile compounds were detected in Soju using gas chromatography/mass spectrometry. A high extraction efficiency was obtained using carbon wide range/polydimethylsiloxane. Nineteen samples were analyzed using barrels made of six species of carbonated oak (Q. aliena, Q. variabilis, Q. dentate, Q. acutissima, Q. mongolica, and Q. serrata) and control groups in three ways: noncharring, medium charring, and heavy charring. Ethanol, 1-propanol, isoamyl acetate, and isoamyl alcohol can be used as indicator volatile components for Soju and other such traditional Korean distilled liquors. We believe our study results can be used to design better analysis methods for Soju and other distilled liquors.

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Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars

Biomolecules ◽

10.3390/biom10060853 ◽

2020 ◽

Vol 10 (6) ◽

pp. 853 ◽

Cited By ~ 1

Author(s):

Magdalena Januszek ◽

Paweł Satora ◽

Tomasz Tarko

Keyword(s):

Gas Chromatography ◽

Volatile Compounds ◽

Solid Phase ◽

Alcoholic Beverages ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Profile ◽

Flame Ionization ◽

Isopropyl Acetate ◽

Apple Cultivars ◽

The Impact

Volatile profile of spirits is the most important factor, because it can contribute to pleasant flavor. The aim of the study was to determine the impact of dessert apple cultivar used for fermentation on the concentration of volatile compounds in apple spirits. SPME-GC-MS (solid-phase microextraction- gas chromatography- mass spectrometry) method enables the detection of 69 substances and GC-FID (gas chromatography - flame ionization detector) 31 compounds. Characteristic volatiles for brandies obtained from Topaz were limonene, myrcene, methyl valerate and 1,1-diethoxy-propane, from Rubin—β-citronellol and isopropyl acetate, Elise—limonene, myrcene benzyl acetate and isopropyl acetate, Szampion—β-citronellol, Idared—1,1-diethoxy-propane and Jonagored—ethyl trans-4-decanoate. Of the ten analyzed apple spirits, those obtained from Topaz, Rubin and Elise cultivars demonstrated the most diverse profile of volatile compounds. Moreover, their oenological parameters that are the most important in the production of alcoholic beverages were the most favorable. On the other hand, the content of sugars was relatively low in Elise must, while it was highest in Topaz must, which later on translated into differences in alcohol content. Brandies obtained from Gloster contained the smallest concentrations of esters and terpenes. Results of the sensory analysis showed that highest rated brandies were obtained from Topaz, Rubin, Elise and Florina.

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Variability Influence of the Volatile Compounds of Three Algerian Date Cultivars (Phoenix dactylifera L.) on Infestation Rates of the Date Moth [(Ectomyelois ceratoniae Zell. (Lepidoptera: Pyralidae)]

Cercetari Agronomice in Moldova ◽

10.2478/cerce-2018-0029 ◽

2018 ◽

Vol 51 (3) ◽

pp. 111-124 ◽

Cited By ~ 1

Author(s):

Y. Arif ◽

N. Lombarkia

Keyword(s):

Volatile Compounds ◽

Oviposition Behavior ◽

Phoenix Dactylifera ◽

Aliphatic Hydrocarbons ◽

Gas Chromatography Mass Spectrometry ◽

Ectomyelois Ceratoniae ◽

Phoenix Dactylifera L ◽

Lepidoptera Pyralidae ◽

Biochemical Profiles ◽

The Impact

Abstract The date moth Ectomyelois ceratoniae Zeller (Lepidoptera; Pyralidae) is a serious pest for the dates production in Algerian oasis. Its dangerousness resides in its wide geographic distribution on various bioclimatics stages and his polyphagia on various hosts. In this context, to find out the impact of the dates volatile compounds on the date moth oviposition behavior. To do this, we conducted the following study, which is divided into two parts, one in the field and the other in the laboratory. This study investigated the effect of the biochemical profiles of three Algerian date cultivars (Deglet-Nour, Ghars and Degla-Beidha) on the infestation rates of the date moth. The monitoring infection rates in the field produced the following results: during the campaigns from 2011/2012 to 2014/2015 at the INRAA Sidi Mahdi-Touggourt station (Algeria), revealed that the cultivar Deglet-Nour is the most affected with a rate of 18.84%, followed by Ghars with 10.28% then Degla-Beidha with 6.66%. As for the extracts analysis of the three date cultivars with hexane were identified and quantifie via coupling gas chromatography / mass spectrometry (GC/MS). The analysis of the volatile compounds of the cultivars studied allowed to identify 110 compounds distributed in eight chemical classes (hydrocarbons (saturated aliphatic hydrocarbons, unsaturated aliphatic hydrocarbons, unsaturated monocyclic hydrocarbons, saturated monocyclic hydrocarbons, aromatic hydrocarbons, terpene hydrocarbons), alcohols, aldehydes, esters, ketones, amides, phenols and carboxylic acids), whose compounds are distributed as follows: 72 compounds for the Deglet-Nour, 38 compounds for the cultivar Ghars and 29 compounds for Degla-Beidha.

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Elimination of Aflatoxins B1 and B2 in White and Red Wines by Bentonite Fining. Efficiency and Impact on Wine Quality

Foods ◽

10.3390/foods9121789 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1789

Author(s):

Fernanda Cosme ◽

António Inês ◽

Beatriz Ferreira ◽

Davide Silva ◽

Luís Filipe-Ribeiro ◽

...

Keyword(s):

Red Wine ◽

High Efficiency ◽

Color Difference ◽

White Wine ◽

Red Wines ◽

Technological Solution ◽

Wine Quality ◽

Total Anthocyanins ◽

Fining Agents ◽

The Impact

Aflatoxins B1 and B2 are two highly toxic mycotoxins that have been sometimes found in wines. Currently, no technological solution is available to reduce or eliminate aflatoxins from wines when they are present. Therefore, this work aims to study the efficiency of already approved wine fining agents like activated carbon, potassium caseinate, chitosan, and bentonite for aflatoxins B1 and B2 removal from white and red wines. It was observed that the fining agents’ efficiency in removing aflatoxins was dependent on the wine matrix, being higher in white than in red wine. Bentonite was the most efficient fining agent, removing both aflatoxins (10 μg/L total) from the white wine and 100% of aflatoxin B1 and 82% of aflatoxin B2 from red wine. The impact of bentonite on white wine chromatic characteristics was low (color difference, ΔE* = 1.35). For red wine, bentonite addition caused a higher impact on wine’ chromatic characteristics (ΔE* = 4.80) due to the decrease in total anthocyanins, although this decrease was only 1.5 points of color intensity. Considering the high efficiency of bentonite in aflatoxins B1 and B2 removal and despite the impact on red wine color, bentonite is a very good technological solution for aflatoxin removal in white and red wines.

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Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes

Foods ◽

10.3390/foods9121736 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1736

Author(s):

Monica Laureati ◽

Camilla Cattaneo ◽

Fernando Tateo ◽

Monica Bononi

Keyword(s):

Gas Chromatography ◽

Volatile Compounds ◽

Sensory Attributes ◽

Sensory Properties ◽

Partial Least Square ◽

Least Square ◽

Sensory Profile ◽

Gas Chromatography Mass Spectrometry ◽

The Relationship

In an effort to offer a contribution to fill the gap of knowledge about the relationship between the sensory properties and aromatic profile of Malvasia grapes, the present work was aimed at evaluating volatile compounds, aroma, and sensory attributes of long-term aging (15 years) Vin Santo wine obtained from Malvasia di Candia aromatica grapes. In this article, the aromatic profile are studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography with flame ionization detection (GC-FID), and sensory analysis by involving a panel of trained assessors to explore the sensory profile resulting after long-term aging (up to 15 years). The GC-MS and GC-FID analyses of wines allowed the identification and semi-quantification of twenty-seven volatiles belonging to 12 conventional groups of compounds. From a sensory perspective, the Vin Santo wines analyzed in this study presented a very complex sensory profile characterized by 19 sensory descriptors of which 14 related to olfactory terms. The relationship between sensory and GC-FID data deduced from three samples representing nearly three years in the past 15 years was investigated by means of Partial Least Square (PLS) modeling, showing that specific volatile compounds could predict a specific orthonasal and/or retronasal odor perceived by the trained panel of assessors, clearly differentiating the Vin Santo vintages. Identifying the main volatiles and aromas of long-term Vin Santo wine may be helpful to winemakers, since wine aging sensory properties are often associated with a prestigious image and contribute to defining wine quality.

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