scholarly journals Compușii chimici volatili și noile genotipuri de viță-de-vie

2021 ◽  
Author(s):  
Boris Gaina ◽  
◽  
Eugeniu Alexandrov ◽  
Keyword(s):  
Comparative Analysis ◽  
Volatile Compounds ◽  
Aromatic Compounds ◽  
Chemical Compounds ◽  
Cabernet Sauvignon ◽  
Growing Environment

In the process of development and ripening of berries, depending on fluctuations in climatic fac-tors, an aroma characteristic of the genotype of grapevine is formed, and as a result of processing the bunches, a bouquet of young wine is formed. Grapevine berries contain, for the most part, the same aro-matic chemical compounds, however, the specific aroma is due not only to their different mass concentra-tion, but also to their ratio in the aromatic complex of each genotype. The specific shade of aromas of a particular genotype and the accent of aromas of a particular genotype depends to a greater extent on the transmission of hereditary traits from parental pairs of crossing, the degree of ripening of berries, the phy-tosanitary level of plantings and on the influence of factors of the growing environment. The purpose of this study is to determine and comparative analysis of aromatic compounds in the berries of the rhizogen-ic interspecific genotype of grapevine Amethyst with the same complex of volatile compounds of the classic varieties Feteasca Neagră, Cabernet-Sauvignon, Malbec.

Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts

2019 ◽  
Vol 246 (1) ◽  
pp. 81-92 ◽  
Author(s):  
Nesrin Merve Çelebi Uzkuç ◽  
Burcu Şişli ◽  
Mustafa Ay ◽  
Sine Özmen Togay ◽  
Yonca Karagül Yüceer ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Spontaneous Fermentation ◽  
Sensory Profiles

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

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.

scholarly journals Rootstock-scion interaction:3. Effect on the composition of Cabernet Sauvignon wine

2019 ◽  
Vol 41 (1) ◽  
Author(s):  
Alberto Miele ◽  
Luiz Antenor Rizzon
Keyword(s):  
Genetic Diversity ◽  
Experimental Design ◽  
Volatile Compounds ◽  
Cabernet Sauvignon ◽  
Alcohol Content ◽  
Higher Alcohol ◽  
Dry Extract ◽  
Ph Values ◽  
Wine Composition ◽  
Made In

Abstract The interaction among rootstock, scion and environment may induce different responses to the grapevine physiology and consequently to the grape and wine composition. The vineyards of Serra Gaúcha, Brazil, are established in soils that may have different physicochemical attributes. Furthermore, the grapevines are grafted on a wide diversity of rootstocks. Therefore, this study aimed to determine their effect on the wine composition of the Cabernet Sauvignon (CS) grafted on Rupestris du Lot, 101-14 Mgt, 3309 C, 420A Mgt, 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel, featuring some genetic diversity altogether. The experimental design was in randomized blocks, with 15 treatments, three replicates and 10 vines per plot. The grapes were harvested at maturity for three years, and then wines were made in glass recipients of 20 L. When alcoholic and malolactic fermentations were over, the wine analyses were performed on twenty-five variables related to alcohol, acidity, dry extract, polyphenols and volatile compounds. The main results show that all variables were affected year by year, some of them by the rootstock and a few by the interaction between rootstock and year. The rootstock effect was observed mainly on variables related to alcohol, acidity and ashes. Results show that the CS/101-14 Mgt wine had higher alcohol content than CS/Dogridge and CS/Isabel wines, which was probably due to the 101-14 Mgt rootstock favoring an early grape ripening. However, higher pH values were observed in the CS/Rupestris du Lot, CS/5BB K and CS/Gravesac than CS/420A Mgt, CS/110 R and CS/Isabel wines. These results show that there is a diversity of rootstocks that can be used by the growers due to the Cabernet Sauvignon wine composition similarities.

Comparative Analysis of the Aroma Compounds of Muscat Hamburg Dry White Wines from Different Wine Regions in China

2012 ◽  
Vol 554-556 ◽  
pp. 1581-1584 ◽  
Author(s):  
Yan Cui ◽  
Wei Wang ◽  
Fu Qing Zhang ◽  
Wen Lv
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Comparative Analysis ◽  
Volatile Compounds ◽  
Solid Phase Microextraction ◽  
Solid Phase ◽  
Raw Materials ◽  
Gas Chromatography Mass Spectrometry ◽  
Higher Alcohols ◽  
White Wines

The aroma compoumds of Muscat Hamburg dry white wines from three different wine regions, made with the same brewing technology, were determined by head space solid phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC/MS), with grapes harvested in 2010 from Tianjin Hangu, Heibei Changli and Shandong Pingdu regions as raw materials. Total 58 volatile compounds were identified and 23 componds were quantified. The results show that the wines from Hangu regions contained relatively high levels of terpenes and esters, and lower contents of higher alcohols,which contributed to the wines rich floral and fruity aromas and sweet, musky flavors.

scholarly journals EFFECT OF COLD MACERATION ON ANTHOCYANIN AND VOLATILE COMPOUNDS OF KARALAHNA AND CABERNET SAUVIGNON GRAPE MUSTS

2018 ◽  
pp. 663-676
Author(s):  
Nesrin Merve Çelebi Uzkuç ◽  
Burcu Şişli ◽  
Yonca Karagül Yüceer ◽  
Aslı Bayhan ◽  
Ayşegül Kırca Toklucu
Keyword(s):  
Volatile Compounds ◽  
Cabernet Sauvignon ◽  
Grape Musts

scholarly journals Chemical and sensory characterization of plum spirits obtained from cultivar Cacanska Rodna and its parent cultivars

2019 ◽  
Vol 84 (12) ◽  
pp. 1381-1390 ◽  
Author(s):  
Branko Popovic ◽  
Olga Mitrovic ◽  
Aleksandar Leposavic ◽  
Svetlana Paunovic ◽  
Darko Jevremovic ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Alcoholic Fermentation ◽  
Processing Method ◽  
Hexanoic Acid ◽  
Sensory Characteristics

During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Cacanska Rodna and its parent cultivars ? Stanley and Pozegaca were carried out. The plum spirits obtained from Cacanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenylethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Cacanska Rodna cultivar were lower than the contents in the spirits from Pozegaca and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Pozegaca (17.88), whereas in processing without stones, the best was Cacanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.

scholarly journals Volatile compounds from androconial organs of danaine and ithomiine butterflies

1988 ◽  
Vol 43 (1-2) ◽  
pp. 99-104 ◽  
Author(s):  
S. Schulz ◽  
W. Francke ◽  
J. Edgar ◽  
D. Schneider
Keyword(s):  
Volatile Compounds ◽  
Aromatic Compounds ◽  
Pyrrolizidine Alkaloid ◽  
Buddleja Davidii ◽  
Naturally Occurring ◽  
Male Scent ◽  
Species Specific

Pyrrolizidine alkaloid derivatives are present in the androconial (male scent) organs of Prittwitzia hymenaea, Mechanitis isthmia veritabilis, Tithorea harmónia fúria (Lep., Ithomiinae), Amauris echeria and Euploea sylvester (Lep., Danainae). While the ithomiines contain the new pyrrolizidine alkaloid derivative methyl hydroxydanaidoate, the danaines contain the known derivatives danaidone and hydroxydanaidal. In addition, 2,2,6-trimethyl-2-cyclohexen-1,4-dione (oxoisophorone) and related terpenoids have been identified from Amauris, Euploea and Prittwitzia as well as from the flowers of Buddleja davidii (Loganiaceae). Three new naturally occurring bishomoterpenes as well as mono- and sesquiterpenes and aromatic compounds add to the formation of species specific blends in the scent organs of the butterflies

Notes: Mammalian Pheromone Studies, VI. Compounds from the Preorbital Gland of the Blue Duiker, Cephalophus monticola

1987 ◽  
Vol 42 (11-12) ◽  
pp. 1355-1357 ◽  
Author(s):  
B. V. Burger ◽  
P. J. Pretorius
Keyword(s):  
Volatile Compounds ◽  
Aromatic Compounds ◽  
Thiol Ester ◽  
Aromatic Thiol ◽  
Cephalophus Monticola ◽  
Branched Chain ◽  
Blue Duiker ◽  
Derivatives Of ◽  
Preorbital Secretion

Forty five volatile compounds, mostly straight- and branched-chain alcohols and ketones, as well as derivatives of two of these alcohols, two y-lactones, an aromatic thiol ester and other simple aromatic compounds, have been identified in the preorbital secretion of the blue duiker, Cephalophus monticola.

scholarly journals Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine

Molecules ◽  
2019 ◽  
Vol 24 (15) ◽  
pp. 2777 ◽  
Author(s):  
Zhao ◽  
Wu ◽  
Meng ◽  
Shi ◽  
Fang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Principal Component ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Cabernet Sauvignon ◽  
Dry Extract ◽  
Harvest Dates ◽  
Aroma Characteristics ◽  
The Right ◽  
Alcohol Ethyl

The aim of this paper was to investigate how maturity affects the aroma characteristics of Cabernet Sauvignon wine. A series of four Vitis vinifera cv. Cabernet Sauvignon wines were produced from grapes of different harvest dates. The berries of sequential harvest treatments showed an increase in total soluble solids and anthocyanin and a decrease in titratable acidity. Berry shriveling was observed as berry weight decreased. In the wines, anthocyanin, dry extract, alcoholic strength, and pH were enhanced with the sequential harvest, whereas polyphenol and tannin were decreased. The concentrations of volatile compounds in sequential harvests were found to be at higher levels. Isopentanol, phenylethyl alcohol, ethyl acetate, ethyl lactate, benzaldehyde, citronellol, and linalool significantly increased when harvest was delayed by one or two weeks. Through a principal component analysis, the volatile compounds and phenols characterizing each harvest date were clearly differentiated. These results suggest that sequential harvest may be an optional strategy for winemakers to produce high-quality wine.

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