Volatile and Phenolic Composition of A Chardonnay Wine Treated with Antimicrobial Plant Extracts before Malolactic Fermentation

Previous studies have proven the potential of antimicrobial plant extracts to delay malolactic fermentation (MLF) in red wines. With the final end of extending their applicability in oenology, the aim of this study was to investigate whether the addition of antimicrobial extracts (from eucalyptus leaves and almond skins) to white wines (i.e., Chardonnay wine), as a way to control MLF, would affect wine organoleptic properties, in particular those related to their volatile and phenolic composition. Although addition of both extracts led to statistically significant changes (p<0.05) in the concentration of several volatile and phenolic compounds, only few of them showed contents higher than their sensory thresholds, meaning that the changes observed in their concentration could slightly affect the final wine aroma and astringency. However, use of the extracts in the elaboration of white wines needs to be assessed in future experiments at winery scale, including wine sensorial analysis.

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Influence du bois sur certaines substances odorantes des vins

OENO One ◽

10.20870/oeno-one.1988.22.4.1263 ◽

1988 ◽

Vol 22 (4) ◽

pp. 275 ◽

Cited By ~ 15

Author(s):

Jean-Noël Boidron ◽

Pascal Chatonnet ◽

Monique Pons

Keyword(s):

Furfuryl Alcohol ◽

Malolactic Fermentation ◽

Wine Aroma ◽

Red Wines ◽

Sensorial Analysis ◽

Phenolic Fraction ◽

Spectrométrie De Masse ◽

Du Bois ◽

Bacterial Interaction ◽

Cis And Trans

L'élevage des vins en barriques modifie profondément leur expression aromatique.L'étude par chromatographie en phase gazeuse et spectrométrie de masse permet d'identifier plusieurs substances volatiles appartenant à la fraction phénolique des arômes.Les vins rouges présentent naturellement une composition complexe en phénols volatils alors que celle des vins blancs est plus simple. L'élevage sous bois entraîne une augmentation notable des phénols déjà présents ainsi que l'apparition de molécules spécifiques au bois dechêne brûlé.L'interaction des levures et des bactéries avec le bois est mise en évidence.Les vins rouges se caractérisent par une présence parfois abondante d'éthyl phénols, les vins blancs qui ne subissent pas la fermentation malolactique s'en différencient par l'abondancede vinyl phénols.L'étude sensorielle de chaque substance permet de démontrer le rôle négligeable de certaines : furfural, méthyl-5-furfural, alcool furfurylique et le rôle exceptionnel joué par d'autres : cis et trans β-méthyl-γ-octalactone, vanilline et dans certains cas éthyl-4-phénol et éthyl-4-gaïacol.+++Wood storage of wines changes profondly their aromatic expression.Several volatile substances from wines and oak woods phenolic fraction of aroma are identified by gas chromatography and mass spectrometry. Wood storage increases natural phenols concentration. Simultaneously specific burned wood molecules appear.Yeast and bacterial interaction with wood is demonstrated. Ethyl phenols are characteristic of red wines and vinyl phenols of white wines without malolactic fermentation.The sensorial analysis of each substance demonstrates the negligible intervention in wine aroma of furfural, 5-methyl-furfural, and furfuryl alcohol, and the important participation of cis and trans β-methyl-γ-octalactone, vanilin 4-ethyl-phenol and 4-ethyl gaïacol.

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Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations

OENO One ◽

10.20870/oeno-one.2021.55.1.3865 ◽

2021 ◽

Vol 55 (1) ◽

pp. 279-294

Author(s):

Davide Slaghenaufi ◽

Enrico Peruch ◽

Marco De Cosmi ◽

Léa Nouvelet ◽

Maurizio Ugliano

Keyword(s):

Cabernet Sauvignon ◽

Wine Aroma ◽

Phenolic Composition ◽

Red Wines ◽

Experimental Block ◽

Cis And Trans Isomers ◽

Linalool Oxide ◽

Aromatic Series ◽

Cis And Trans ◽

Grape Varieties

The volatile and phenolic compositions of nine monovarietal wines from the following grape varieties allowed in the Valpolicella appellation were investigated: Corvina, Corvinone, Rondinella, Molinara, Oseleta, Raboso, Croatina, Sangiovese and Cabernet-Sauvignon. Different clones were also investigated for Corvina and Corvinone, the two main varieties of the appellation. All grapes were harvested from a single experimental block and vinified following a standard protocol. Wines from different clones of Corvina were characterised by higher monoterpenols content, including linalool, α-terpineol and geraniol, as well as by a peculiar pattern of C6-alcohols. Relatively high levels of monoterpene alcohols were also found in Corvinone wines, while Oseleta showed the highest concentration of terpinen-4-ol and cis- and trans- isomers of linalool oxide. The evaluation of the wine aroma profile by means of different aromatic series indicated higher values for the “floral”, “fruity” and “ripe fruit” series for Corvina and Corvinone wines. Major differences in phenolic composition were found between the different varieties of wine. The total phenolics and total tannins values for Corvina, Corvinone, Rondinella and Molinara wines indicated relatively low phenolic content in comparison with Croatina, Oseleta, Cabernet-Sauvignon. There were also major differences in the content of individual phenolic compounds, in particular anthocyanins, between the monovarietal wines.

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Importance of N-3-(methylthiopropyl) acetamide and 3-methylthiopropionic acid in wines

OENO One ◽

10.20870/oeno-one.1995.29.1.1714 ◽

1995 ◽

Vol 29 (1) ◽

pp. 17

Author(s):

A. Anocibar Beloqui ◽

Paula Guedes de Pinho ◽

Alain Bertrand

Keyword(s):

Wine Aroma ◽

Red Wines ◽

White Wines ◽

Different Origin

The content of N-(3-methylthiopropyl) acetamide was determined in 176 wines coming from different origin, cultivar and winemaking process. In some cases it can be founded at concentrations of 2 mg/1. The cultivar seems to be determinant on the amount founded of this compound in wine. In some wines the concentration of N-(3-methylthiopropyl) acetamide can be as high as methionol. During winemaking, the time of maceration increases the concentrations of this compound. The same effect occurs when bentonite is added during fermentation of white wines.A second compound, 3-methylthiopropionic acid, was determined in 75 white wines and 55 red wines. Its concentration varies respectively on a range of 0 to 70 µg/1 and 0 to 140 µg/1. This compound has been described in the literature as, having a butter/« rancio » taste, and is likely to contribute to the wine aroma. Its formation is related with methionol. Evolution of methionol during ageing may lead to 3- methylthiopropionic

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Effects of malolactic fermentation on colour stability and phenolic composition of Petit Verdot red wines

Wine Studies ◽

10.4081/ws.2016.5795 ◽

2016 ◽

Vol 5 (1) ◽

Cited By ~ 6

Author(s):

Pedro Miguel Izquierdo-Cañas ◽

Esteban García-Romero ◽

Adela Mena-Morales ◽

Sergio Gómez-Alonso

Keyword(s):

Malolactic Fermentation ◽

Hydroxycinnamic Acids ◽

Phenolic Composition ◽

Colour Stability ◽

Red Wines ◽

Colour Intensity ◽

Degree Of Polymerisation ◽

Polyphenolic Composition ◽

Colour Parameters

In the present work we evaluate the effects of malolactic fermentation (MLF) on the colour parameters and polyphenolic composition of Petit Verdot red wines. MLF caused a significant decrease in colour intensity in wines, approximately 9%. In line with that, the results showed a decrease in the concentration of anthocyanins (acylated and non-acylated), but an increase of the pyranothocyannins concentration. MLF did not produce important variations on the content of hydroxycinnamic acids derivatives, stilbenes and flavonols. Regarding flavan-3-ols, MLF caused a decrease in monomers, total flavan-3-ols and percentage of galloylation, and an increase on the percentage of prodelphinidins. However, no effect over mean degree of polymerisation was observed. Thus, it is unlikely that these changes may affect the acceptability of wines by consumers.

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Microoxygenation Treatment and Sensory Properties of Young Red Wines

Food Science and Technology International ◽

10.1177/1082013208095684 ◽

2008 ◽

Vol 14 (5_suppl) ◽

pp. 123-130 ◽

Cited By ~ 16

Author(s):

M.L. González-Sanjosé ◽

M. Ortega-Heras ◽

S. Pérez-Magariño

Keyword(s):

Malolactic Fermentation ◽

Sensory Properties ◽

Pure Oxygen ◽

Red Wines ◽

Color Intensity ◽

Sensorial Analysis ◽

Positive Effects ◽

Oxygen Effects ◽

Wine Color

Microoxygenation (MO) allows the addition of small, continuous, and controlled amounts of pure oxygen or air to wines. This technique was developed to enhance quality of red wines. However, its positive effects are only achieved with adjusted supplies of oxygen, adequate for each kind of wine. The aim of this study was the evaluation of MO treatment effects on the sensory properties of different young single-variety red wines from two consecutive vintages. Wines from four diverse varieties were made to semi-industrial scale (5000 kg of grapes for each one). MO treatment was applied between alcoholic and malolactic fermentation to 2000 L of each wine, and it was adjusted to the characteristics of each wines. Descriptive sensorial analysis was carried out to evaluate the effects of MO treatment. The results obtained showed that, independently of the sort of wine, MO allowed to stabilize the wine color, intensifying the color intensity as well as the blue or violet tones; it also reduced notes such as herbaceous, vegetal, reduction, dirty, or sulphidric ones; however increased fruity note and had a structuring effect modifying the global astringency as well as its particular components. The intensity of oxygen effects varied among wines, being detected variety and vintage factors of variability.

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Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Molecules ◽

10.3390/molecules26040815 ◽

2021 ◽

Vol 26 (4) ◽

pp. 815

Author(s):

Francesca Coppola ◽

Luigi Picariello ◽

Martino Forino ◽

Luigi Moio ◽

Angelita Gambuti

Keyword(s):

Red Wine ◽

Phenolic Composition ◽

Red Wines ◽

Initial Composition ◽

Accelerated Oxidation ◽

Before And After ◽

Saturation Method ◽

Lower Variability ◽

Wine Oxidation ◽

Wine Color

Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H2O2 and the air saturation method. Conclusion: The study demonstrated that H2O2 addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.

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