scholarly journals Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines

Membranes ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 957
Author(s):  
Faisal Eudes Sam ◽  
Tengzhen Ma ◽  
Yuhua Liang ◽  
Wenle Qiang ◽  
Richard Atinpoore Atuna ◽  
...  
Keyword(s):  
Sulfur Dioxide ◽  
Sensory Quality ◽  
Isoamyl Acetate ◽  
Ethyl Esters ◽  
Red Wines ◽  
Chemical Parameters ◽  
Color Intensity ◽  
Volatile Composition ◽  
Minimal Impact ◽  
Ester Formation

Over the last few years, the dealcoholization of wine has piqued the interest of winemakers and researchers. Physical dealcoholization methods are increasingly used in the dealcoholization of wines because they can partially or completely reduce the alcohol content of wines. This study aimed to compare the chemical parameters, volatile composition and sensory quality of white, rosé and red wines dealcoholized by two physical dealcoholization methods: reverse osmosis (RO) and vacuum distillation (VD) at 0.7% v/v ethanol. RO and VD effectively reduced the ethanol concentration in all wines to the required 0.7% v/v, but also significantly affected most chemical parameters. The pH, free sulfur dioxide, total sulfur dioxide, and volatile acidity decreased significantly due to dealcoholization by RO and VD, while reducing sugars and total acidity increased significantly. VD resulted in higher color intensity, which was perceptible in dealcoholized rosé and red wines, while RO caused notable color differences in dealcoholized white and red wine fractions. RO were richer in esters (more ethyl esters and isoamyl acetate), higher alcohols, organic acids, terpenics and C13-norisoprenoids, and carbonyl compounds, while wines dealcoholized with VD had lower levels of these volatile compounds, which may reflect both the loss of esters into the distillate during evaporation and condensation (in the case of VD) and a shift in the chemical equilibrium responsible for ester formation and hydrolysis after ethanol removal. β-damascenone exhibited the highest OAV in all wines, however, losses equal to 35.54–61.98% in RO dealcoholized fractions and 93.62% to 97.39% in VD dealcoholized fractions were observed compared to the control wines. The predominant aroma series in the original and dealcoholized wines were fruity and floral but were greatly affected by VD. Sensory evaluation and PCA showed that dealcoholization by RO improved the fruity and floral notes (in rosé and red wines), color intensity, sweetness, viscosity, and aroma intensity better than dealcoholization by VD, while VD mainly enhanced the color of the dealcoholized wines. Both methods increased the acidity of the respective dealcoholized wines. Nevertheless, RO dealcoholized wines achieved higher acceptance by the panelists than VD dealcoholized wines. Therefore, RO may be a better method for producing dealcoholized (0.7% v/v) wines with minimal impact on aroma and sensory quality.

scholarly journals Physico-Chemical Features of Sangiovese Wine as Affected by a Post-Fermentative Treatment with Chitosan

2020 ◽  
Vol 10 (19) ◽  
pp. 6877
Author(s):  
Antonio Castro Marin ◽  
Fabio Chinnici
Keyword(s):  
Phenolic Compounds ◽  
Side Effects ◽  
Physical Stability ◽  
Quality Parameters ◽  
Red Wines ◽  
Chemical Parameters ◽  
Volatile Composition ◽  
Volatile Phenols ◽  
Physico Chemical ◽  
Dissolved Form

Chitosan is a natural biopolymer, which is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known about potential side-effects of its addition on the physico-chemical parameters of red wines. To fill the gap on this aspect, this work focused on changes in color, phenolic and volatile composition of red wines treated for 7 days with 0.5 g/L of fungoid chitosan, added in both undissolved and dissolved form. When compared to untreated samples, minor changes in phenolic compounds were observed in chitosan added wines, mainly involving hydroxycinnamic acids and flavonols, with reductions of 3 mg/L and 1.5 mg/L respectively. Ellagic acid, however, was absorbed up to 2 mg/L, which reduced his content by 40%. Since some of these compounds actively participate to co-pigmentation with anthocyanins, the color of wines was influenced accordingly. Chitosan marginally absorbed some aroma compounds, including volatile phenols whose amounts were slightly but significantly decreased after treatment. Overall, at the dose adopted, chitosan appeared suited to be used in red winemaking for microbial or physical stability purposes, not severely impairing the quality parameters of the final wines.

Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolensL.)

2016 ◽  
Vol 97 (2) ◽  
pp. 427-433 ◽  
Author(s):  
Hussein El-Zaeddi ◽  
Juan Martínez-Tomé ◽  
Ángel Calín-Sánchez ◽  
Francisco Burló ◽  
Ángel A Carbonell-Barrachina
Keyword(s):  
Sensory Quality ◽  
Plant Density ◽  
Volatile Composition

Effects of the Degree of Maturity on the Chemical Composition, Physical Characteristics and Sensory Attributes of Peach (Prunus persica) cv. Caterin

2005 ◽  
Vol 11 (5) ◽  
pp. 345-352 ◽  
Author(s):  
A. I. Cascales ◽  
E. Costell ◽  
F. Romojaro
Keyword(s):  
Sensory Quality ◽  
Prunus Persica ◽  
Sensory Attributes ◽  
Soluble Solids ◽  
Chemical Parameters ◽  
Colour Intensity ◽  
Physical And Chemical Parameters ◽  
Degree Of Maturity ◽  
Physical And Chemical

Sensory quality of peach during ripening to assess the best state for consumption was analysed. Physical and chemical parameters commonly used for establishing the commercial quality of this fruit were also determined: Soluble solids, acidity, sugars, organic acids, chlorophyll, carotenoids, resistance to compression and to penetration and colour. Relationships among these parameters and sensory characteristics were also analysed. A panel of eight trained assessors evaluated intensities of 12 sensory attributes (1 for odour, 2 for colour, 4 for flavour and 5 for texture). The sensory attributes selected allowed the description of perceivable differences between peaches of different degrees of maturity, although the variation in intensity of the attributes followed different trends. Colour intensity increased and acidity, firmness and crispness decreased significantly with ripening. Intensity of flavour, sweetness and fruitiness increased significantly from the under-ripe to semi-ripe states, and then decreased on reaching ripeness. It can be concluded that the most suitable time for harvesting and consumption of this peach variety was the state described herein as semi-ripe, and that a high correlation existed between colour intensity and hardness and the instrumental measurements of colour and texture.

Use of Octanoic Acid as a Postlethality Treatment To Reduce Listeria monocytogenes on Ready-to-Eat Meat and Poultry Products

2007 ◽  
Vol 70 (2) ◽  
pp. 392-398 ◽  
Author(s):  
SCOTT L. BURNETT ◽  
JOCELYN H. CHOPSKIE ◽  
TERESA C. PODTBURG ◽  
TIMOTHY A. GUTZMANN ◽  
STEFANIE E. GILBRETH ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Sensory Evaluation ◽  
Sensory Quality ◽  
Octanoic Acid ◽  
Minimal Impact ◽  
Poultry Products ◽  
Trained Panel ◽  
Regulatory Guidelines ◽  
Inspection Service ◽  
Whole Muscle

The antilisterial efficacy and organoleptic impact of an octanoic acid (OA)–based treatment for ready-to-eat (RTE) meat and poultry products were investigated. Whole-muscle and comminuted RTE products were inoculated with a five-strain mixture of Listeria monocytogenes. The OA treatments were applied to the surface of RTE products by dispensing a specific volume of solution directly into the final package prior to vacuum sealing. Once sealed, the vacuum-packaged RTE products containing OA were immersed in water heated to 93.3°C (200°F) for 2 s to effect adequate film shrinkage. Extending the time at which the packaged, treated RTE products were exposed to water heated to 93.3°C was also evaluated with a commercial cascading shrink tunnel fitted with a modified drip pan. Once treated, RTE products were examined for survivor populations of L. monocytogenes after 24 h of storage at 5°C. Sensory evaluation was conducted with a 60-member trained panel on 11 uninoculated, treated RTE products. The OA treatment of RTE products reduced L. monocytogenes numbers to between 0.85 log CFU per sample (oil-browned turkey) and 2.89 log CFU per sample (cured ham) when compared with controls. The antilisterial activity of OA was improved by increasing the duration of the heat shrink exposure. Specifically, reductions of L. monocytogenes ranged from 1.46 log CFU per sample (oil-browned turkey) to 3.34 log CFU per sample (cured ham). Results from the sensory evaluation demonstrated that 10 of the 11 treated RTE products were not perceived as different (P ≤ 0.05) from the untreated controls. Panelists detected reduced (P ≤ 0.05) smoke flavor intensity with treated mesquite turkey, although the treated product was viewed as acceptable. Results demonstrate the effectiveness of OA as a postlethality treatment meeting U.S. Food Safety and Inspection Service regulatory guidelines for RTE meat and poultry products with minimal impact on sensory quality.

Application of colloidal silver versus sulfur dioxide during vinification and storage of Tempranillo red wines

2013 ◽  
Vol 20 (1) ◽  
pp. 51-61 ◽  
Author(s):  
T. Garde-Cerdán ◽  
R. López ◽  
P. Garijo ◽  
L. González-Arenzana ◽  
A.R. Gutiérrez ◽  
...  
Keyword(s):  
Sulfur Dioxide ◽  
Colloidal Silver ◽  
Red Wines ◽  
And Storage

scholarly journals Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 538 ◽  
Author(s):  
Pei-Tong Liu ◽  
Chang-Qing Duan ◽  
Guo-Liang Yan
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Decanoic Acid ◽  
Isoamyl Acetate ◽  
Aroma Compounds ◽  
Ethyl Esters ◽  
Yeast Fermentation ◽  
Ethyl Hexanoate ◽  
Low Concentrations ◽  
The Individual

To understand the individual enological function of different unsaturated fatty acids (UFAs), the separated effects of three different UFAs, linoleic acid (LA), oleic acid (OA), and α-linolenic acid (ALA), on yeast fermentation and aroma compounds were investigated in the alcoholic fermentation of Cabernet Sauvignon wine. The results showed that, besides concentration, UFAs types could also influence fermentation process and volatiles in final wine. Low concentrations of UFAs (12 and 60 mg/L), especially LA and OA, significantly promoted fermentation activity and most volatiles when compared to the control, however, the effect became the inhibition with increasing concentrations of UFAs (120 and 240 mg/L). It was interesting to find that OA addition (12 and 60 mg/L) could generate more acetate esters (especially isoamyl acetate) in wine, while 12 mg/L LA facilitated more fatty acids formation (octanoic acid and decanoic acid). In comparison, 120 and 240 mg/L ALA produced more amount of C6 alcohols (1-hexanol) and higher alcohols (isobutyl alcohol and 2,3-butanediol). UFAs additions were unfavorable for ethyl esters formation, except for an increment of ethyl hexanoate in 12 mg/L OA wine. As a result, different aromatic profiles of wines were generated by variations of UFAs types and levels, as shown by PCA. The transcriptional data revealed that the expressions of aroma-related genes, such as BAT1, BAT2, PDC1, PDC5, PDC6, ACC1, FAS1, ATF1, EEB1, and EHT1 were correlated with aroma compounds productions in different treatments. Our data suggested that the three UFAs have different enological functions and they could generate different aromatic profiles. Thus, besides concentrations, it is essential to consider the types of UFAs when applying the strategy to adjust UFAs contents to modulate the aromatic quality of wines.

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