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Castro Marin, Antonio, et Fabio Chinnici. « Physico-Chemical Features of Sangiovese Wine as Affected by a Post-Fermentative Treatment with Chitosan ». Applied Sciences 10, no 19 (30 septembre 2020) : 6877. http://dx.doi.org/10.3390/app10196877.
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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.
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Jeremic, Jelena, Arianna Ricci, Gabriele Tacconi, Christine Lagarde-Pascal, Giuseppina Paola Parpinello et Andrea Versari. « Monitoring Oxidative Status in Winemaking by Untargeted Linear Sweep Voltammetry ». Foods 9, no 6 (3 juin 2020) : 728. http://dx.doi.org/10.3390/foods9060728.
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An electrochemical portable device based on linear sweep voltammetry was evaluated for studying the redox behavior of polyphenolic compounds in industrial scale winemaking to infer the effects of selected early processing steps on the vinification trials of Pinot gris, Chardonnay, Vermentino and Sangiovese grapes. For each sample, the redox behavior showed a distinctive voltammetric signal pattern related to the processing step during winemaking, therefore being useful as a potential fingerprint for wine identification and to provide insights about the phenolic content. For instance, there was a high correlation (R2 = 0.72) between the total phenolic compounds (PhenOx) and the easily oxidizable compounds (EasyOx), the latter representing approx. 30% on average of the total phenolics. Furthermore, the maceration of red grapes was concluded after 29 days based on information driven by the phenolics pattern. As expected, during alcoholic fermentation, white wines showed a lower content of phenolic compounds than those found in red wines, with an average ratio PhenOx/EasyOx of about 4.7, 5.0 and 3.6 for Chardonnay, Pinot gris and Vermentino, respectively. The portable tool with miniaturized disposable electrodes showed interesting analytical features that can be exploited for on-site and real-time quality control for monitoring change in phenolic composition during wine processing and storage, and for tailoring winemaking practices to enhance the color stability of products.
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Mejia, Jaime A. Arboleda, Arianna Ricci, Ana Sofia Figueiredo, Andrea Versari, Alfredo Cassano, Maria Norberta de Pinho et Giuseppina Paola Parpinello. « Membrane-based Operations for the Fractionation of Polyphenols and Polysaccharides From Winery Sludges ». Food and Bioprocess Technology 15, no 4 (18 mars 2022) : 933–48. http://dx.doi.org/10.1007/s11947-022-02795-3.
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AbstractThe present work investigated the impact of ultrafiltration (UF) and nanofiltration (NF) membranes on the recovery and fractionation of polyphenolic compounds and polysaccharides from Sangiovese and Cabernet Sauvignon wine lees. A laboratory-made flat-sheet membrane in cellulose acetate (CA400-38) was used in the UF treatment of Sangiovese wine lees; three laboratory-made flat-sheet membranes in cellulose acetate (CA316, CA316-70, CA400-22) and a polyamide commercial membrane (NF90) were used in the NF treatment of Cabernet Sauvignon wine lees. All membranes were characterized in terms of hydraulic permeability and rejection toward references solutes; the performances of the membranes were measured in terms of productivity, fouling index, cleaning efficiency and retention toward target compounds.Experimental results indicated that all UF and NF membranes were effective in separating target compounds rejecting more than 92% of polysaccharides with polyphenols preferentially permeating through the membrane. The UF membrane rejected more than 40% of total polyphenols; rejections toward non-flavonoids and flavonoids were less than 25% and 12.5%, respectively.The laboratory-made NF membranes exhibited higher permeate flux values (of the order of 11–12 L/m2h) in comparison with the commercial NF membrane, despite the observed differences in the retention of specific solutes. Among the prepared membranes the CA316 showed a total rejection toward most part of non-flavonoids and flavonoids.The experimental results support the use of UF and NF processes in a sequential design to fractionate and refine phenolic compounds from winery sludge for the production of concentrated fractions with high antioxidant activities.
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Guerrini, Lorenzo, Ferdinando Corti, Giulia Angeloni, Piernicola Masella, Agnese Spadi, Luca Calamai et Alessandro Parenti. « The Effects of Destemming/Crushing and Pressing Conditions in Rosé Wine Production ». Australian Journal of Grape and Wine Research 2022 (17 novembre 2022) : 1–14. http://dx.doi.org/10.1155/2022/9853264.
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Background and Aims. Rosé wines are becoming more popular, as is the demand for organic wines. However, there are few studies on the effects of operative choices on the quality and style of these wines. The paper aims to investigate the effects of the early stages of processing (destemming/crushing and pressing) on rosé wine characteristics. Methods and Results. A full factorial experiment was carried out on Sangiovese, considering two factors related to grape processing: the prepressing treatment (intact clusters or destemmed/crushed berries) and the pressing pressure. Sugars, ethanol, acidity, phenols, and color were measured in juices, while volatile compounds and sensory profiles were evaluated in wines. Destemming/crushing dramatically changed the composition of both juices and wines’; notably, acidity increased and floral and color intensities decreased in intact cluster samples. Furthermore, a clear interaction was found between prepressing treatment and pressure. Pressure, in turn, affected several acidity and color parameters. This could be related to the chemical composition and consistency of the different berry zone, which interact with the mechanical action of the destemmer/crusher and press. Conclusions. Processing choices affect all of the main qualitative features of rosé wine; they could be successfully used to decide the wine’s style and minimize the use of additives and adjuvants. Significance of the study: in rosé production, the capability to modulate the operational protocols allows selecting of different wines from the same grape batch. This represents a useful tool to optimize grape processing according to the company’s commercial priorities.
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Rinaldi, Alessandra, Virginie Moine et Luigi Moio. « Astringency subqualities and sensory perception of Tuscan Sangiovese wines ». OENO One 54, no 1 (20 février 2020) : 75–85. http://dx.doi.org/10.20870/oeno-one.2020.54.1.2523.
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Aim: The Sangiovese grape cultivar is at the basis of the most well-known Italian wines produced in the Tuscany region. However, little is known about the sensory characteristics of Tuscan Sangiovese wines, and the diversity in astringency subqualities has never been investigated. In this study we evaluated the sensory perception of 16 commercial Sangiovese wines belonging to four categories of denomination (Chianti DOCG, CH; Chianti Classico DOCG, CC; Morellino di Scansano DOCG, MS; Toscana IGT, TS), and again after 20 months of bottle aging.Methods and results: A sensory evaluation was made, consisting of the astringency subqualities, taste, odor, and aroma profiles of wines. In addition, chemical analyses were carried out for the base parameters, polyphenols and some volatile compounds. Astringency subqualities varied depending on the percentage of Sangiovese in wines (from 80 % to 100 %). Blended Sangiovese wines were characterized by positive mouthfeel sensations. According to these, the drivers of liking the wines were associated with soft, mouthcoat, and rich subqualities. The Tuscan Sangiovese denominations were differentiated by volatile active compounds, whereas after about two years of bottle aging the astringency subqualities better achieved this task. Moreover, aging also influenced the evolution of wines: CC and CH wines positively evolved, revealing a complex odor profile; MS lost the fruity character; and TS was less involved in sensory modification.
Conclusions: For the first time, a detailed evaluation of the astringency subqualities of commercial Sangiovese wines was undertaken. Sangiovese subqualities differed according to the percentage of Sangiovese and denomination. Tuscan denominations were distinguished by peculiar sensory characteristics. In addition, bottle aging significantly influenced the evolution of the sensory perception of Sangiovese wine. In particular, mono-varietal Sangiovese wine needed a long period of aging to soften the astringency characteristics.Significance and impact of the study: Sangiovese wine represents - with its denominations and styles - the best-known and high-quality Italian wine in the world, and its popularity is increasing worldwide. Tuscan Sangiovese wines are often a blend with other red varieties of the region, and these can vary according to the production regulations. This study aimed to improve the knowledge of the sensory characteristics of Sangiovese wines belonging to different denominations and made with different percentages of this grape cultivar. In particular, the astringency subqualities are fundamental to fully appreciating the quality of the red wine during tasting.
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Šućur, Sanja, Neža ČADEŽ et Tatjana KOŠMERL. « Volatile phenols in wine : Control measures of Brettanomyces/Dekkera yeasts ». Acta agriculturae Slovenica 107, no 2 (26 octobre 2016) : 453. http://dx.doi.org/10.14720/aas.2016.107.2.17.
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This review focuses on the considerable amount of research regarding volatile phenols production by <em>Brettanomyces </em>and on microbiological and technological parameters that influence development of these compounds during all stages of grape processing and winemaking. Also, volatile phenols impact on wine aroma and quality and prevention methods were discussed. The yeast genus <em>Brettanomyces</em> is the major microorganism that has the ability to convert hydroxycinnamic acids into significant concentration of phenolic compounds, especially of 4-ethylphenol and 4-ethylguaiacol, in red wine. When volatile phenols reach concentrations above the sensory threshold in wine, it is then characterized as wine with fault. In order to control the growth of <em>Brettanomyces </em>and preclude volatile phenols production, it is helpful to keep good quality of grape, winery sanitation, control of oxygen and sulphite level, as well as orderly check physiochemical composition of wine.
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Modesti, Margherita, Stefano Brizzolara, Roberto Forniti, Brunella Ceccantoni, Andrea Bellincontro, Cesare Catelli, Fabio Mencarelli et Pietro Tonutti. « Postharvest Ozone Fumigation of Grapes (cv Sangiovese) Differently Affects Volatile Organic Compounds and Polyphenol Profiles of Berries and Wine ». Australian Journal of Grape and Wine Research 2023 (1 février 2023) : 1–13. http://dx.doi.org/10.1155/2023/8244309.
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Consumers are more and more oriented towards the purchase of safer food and beverages, which is pushing the wine sector to find alternatives to the use of sulfur dioxide. Ozone (O3) is already applied in the wine industry to produce sulfur dioxide-free wines through the patented method Purovino®. The aim of this two-year study was that of evaluating whether the postharvest treatment of grapes with ozone affects volatile organic compounds (VOCs) and polyphenol profile in berries, and in turn, wine composition. Grape bunches (Vitis vinifera L.) of cv Sangiovese were fumigated overnight with gaseous ozone (max 20 g·h−1 with 6% w.w−1 of ozone) in a cold room at 4°C (±0.5). After treatment, grapes were processed into wine. In grapes, ozone treatments increased total polyphenol and flavonoid content and upregulated specific genes (phenylalanine ammonia lyase, VvPAL, flavanol synthase 1, and VvFLS1) involved in polyphenol biosynthesis. Wine obtained from ozone-treated grapes had higher flavanol content than the control. Fumigation only slightly affected the different VOC classes of grapes and wine, including aroma compounds derived from the lipoxygenase (LOX) pathway. Although a season-dependent effect was observed, results showed that postharvest ozone treatments applied to avoid the use of sulfur dioxide introduced limited but, in general, positive modifications to grape and wine composition. This information provides assurance to winemakers that the maintenance of wine quality and typicity will be guaranteed when using ozone treatments.
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Condé, Bruna, Alanna Robinson, Amandine Bodet, Anne-Charlotte Monteau, Sigfredo Fuentes, Geoffrey Scollary, Trevor Smith et Kate S. Howell. « Using Synchronous Fluorescence to Investigate Chemical Interactions Influencing Foam Characteristics in Sparkling Wines ». Beverages 5, no 3 (2 septembre 2019) : 54. http://dx.doi.org/10.3390/beverages5030054.
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The appearance of bubbles and foam can influence the likeability of a wine even before its consumption. Since foams are essential to visual and taste attributes of sparkling wines, it is of great importance to understand which compounds affect bubbles and foam characteristics. The aim of this work was to investigate the effect of interactions among proteins, amino acids, and phenols on the characteristics of foam in sparkling wines by using synchronous fluorescence spectroscopy techniques. Results have shown that several compounds present in sparkling wines influence foam quality differently, and importantly, highlighted how the interaction of those compounds might result in different effects on foam parameters. Amongst the results, mannoproteins were found to be most likely to promote foam and collar stability, while phenols were likely to increase the small bubbles and collar height in the foam matrix. In summary, this work contributes to a better understanding of the effect of wine compounds on foam quality as well as the effect of the interactions between those compounds.
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Fredes, Sandra N., Luis Á. Ruiz et Jorge A. Recio. « Modeling Phenols, Anthocyanins and Color Intensity of Wine Using Pre-Harvest Sentinel-2 Images ». Remote Sensing 13, no 23 (6 décembre 2021) : 4951. http://dx.doi.org/10.3390/rs13234951.
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The inclusion of technological innovation and the development of remote sensing tools in wine production are an efficient and productive factor that supports the production and improves the quality of the wine produced. In this study we explored models based on Sentinel-2 image bands and spectral indices to estimate key wine quality variables, such as phenols (TP), anthocyanins (TA) and color intensity (CI), providing different sensory characteristics of wine. Two Cabernet Sauvignon wine harvest seasons were studied, 2017 and 2018, and models with coefficients of determination (R2) higher than 60% were obtained for color intensity and total anthocyanins during the first season, both in a period very close to harvest during the first days of April, so the high periodicity of Sentinel 2 becomes strategic. In addition, homogeneous sectors can be identified in the plots for selective harvesting and thus the winery space can be programmed appropriately. These results suggest further work on the number of samples in order to transform it into a useful tool with the potential to define a differentiated harvest and estimate the accumulation of phenolic compounds and the intensity of wine color, key elements in the final quality of the wine.
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Prusova, Bozena, Jakub Humaj, Jiri Sochor et Mojmir Baron. « Formation, Losses, Preservation and Recovery of Aroma Compounds in the Winemaking Process ». Fermentation 8, no 3 (24 février 2022) : 93. http://dx.doi.org/10.3390/fermentation8030093.
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A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, terpenes, phenols and lactones with a wide range of polarity, concentrations and undesirable off-aromas. This review focused on mechanisms and conditions of the formation of individual aroma compounds in wine such as esters and higher alcohols by yeast during fermentation. Additionally, aroma losses during fermentation are currently the subject of many studies because they can lead to a reduction in wine quality. Principles of aroma losses, their prevention and recovery techniques are described in this review.
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Liang, Hongmin, Deyan Gao, Cong Wang, Huanhuan Gao, Yayun Guo, Zhiyun Zhao et Hongmei Shi. « Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines ». Fermentation 8, no 11 (4 novembre 2022) : 604. http://dx.doi.org/10.3390/fermentation8110604.
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To obtain high-quality yellow peach wines of varying characteristics, different fermentation strategies, including various pre-fermentative treatments, were applied. This study aimed to determine the effect of different fermentation strategies on the physicochemical properties, monomer phenol content, in vitro antioxidant activity, and volatile compounds of yellow peach wine. The results showed that peach wine P12, fermented with pulp, had higher total phenolic content (TPC), total flavonoid content (TFC), monomer phenol and volatile compound content, and antioxidant activity. Ten monomeric phenols were detected in peach wines, and the content of catechin was the highest. Juice fermentation wine, J12, had a strong floral aroma, and some volatile compounds were released during fermentation when water was added to the pulp, and low alcohol content did not reduce the variety of volatile compounds. The main aroma and common characteristics of the fermented yellow peach wine were dominated by esters, with a relative odor activity value (ROAV) ≥ 1, namely, isoamyl acetate, ethyl hexanoate, and ethyl octanoate. Our results demonstrated that the application of the described fermentation strategies significantly affected the quality and volatile compound content of yellow peach wines. This might assist in the development of a highly diverse yellow peach wine flavor.
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Bellincontro, Andrea, Diana De Santis, Rinaldo Botondi, Ivano Villa et Fabio Mencarelli. « Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production ». Journal of the Science of Food and Agriculture 84, no 13 (10 septembre 2004) : 1791–800. http://dx.doi.org/10.1002/jsfa.1889.
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Cabrita, Maria João, Vera Palma, Raquel Patão et Ana Maria Costa Freitas. « Conversion of hydroxycinnamic acids into volatile phenols in a synthetic medium and in red wine by Dekkera bruxellensis ». Food Science and Technology 32, no 1 (6 mars 2012) : 106–12. http://dx.doi.org/10.1590/s0101-20612012005000024.
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The conversion of p-coumaric acid, ferulic acid, and caffeic acid into 4-ethylphenol, 4-ethylguaiacol and 4-ethylcatechol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in a synthetic medium and in a red wine. Liquid chromatography (HPLC-DAD) was used to quantify the phenolic acids, and gas chromatography (GC) coupled to a FID detector was used to quantify volatile phenols using a novel analytical methodology that does not require sample derivatization. Identification was achieved by gas chromatography-mass detection (GC-MS). The results show that phenolic acids concentration decreases while volatile phenols concentration increases. The proportion of caffeic acid taken up by Dekkera bruxellensis is lower than that for p-coumaric or ferulic acid; therefore less 4-ethylcatechol is formed. More important, 4-ethylcathecol synthesis by Dekkera bruxellensis in wine has never been demonstrated so far. These results contribute decisively to a better understanding of the origin of the volatile phenols in wines. The accumulation of these compounds in wine is nowadays regarded as one of the key factors of quality control.
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Qian, Xu, Fangyuan Jia, Jian Cai, Ying Shi, Changqing Duan et Yibin Lan. « Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak Barrel Aging ». Foods 11, no 1 (29 décembre 2021) : 74. http://dx.doi.org/10.3390/foods11010074.
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Xinjiang is a major wine-making region in China, but its hot climate in summer and intense sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine. The aim of this study was to characterize and differentiate the volatile composition of Cabernet Sauvignon wines from two clones (169 and 191) in Xinjiang, and to study their aromatic profile evolution during 12-month oak barrel aging period. Results showed that before aging, clone 169 wine contained higher concentrations of several alcohols and ethyl esters, while acetate esters and furanic compounds were higher in clone 191 wine. After aging, levels of many terpenes, norisoprenoids, volatile phenols and phenolic aldehydes were significantly higher in clone 169 wine than 191 wine. Aroma series analysis revealed that clone 169 wine exhibited higher floral and roasty aromas after aging, while clone 191 wine had stronger chemical aroma. Principal component analysis indicated that aging process played a primary role in the alteration of volatile profile in these wines. Clone played a secondary role and oak barrel had a tertiary contribution to the variation. The present work indicates that clone 169 is a better choice for producing high-quality aged Cabernet Sauvignon wine with intense and elegant aroma in Xinjiang.
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Baroň, Mojmír, et Michal Kumšta. « Comparison of North Italian and South Moravian wines on the base of their antioxidant activity, phenolic composition and sensory quality ». Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no 8 (2012) : 9–18. http://dx.doi.org/10.11118/actaun201260080009.
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In the present study, antioxidant capacity, phenolic composition and sensory evaluation of selected red and white wines originating from wine-growing regions of South Moravia and North Italy (wine-growing region Trident – Alto Adige) were investigated. The sensory analysis indicated that the evaluated wine samples were very similar. As far as basic the analytical parameters were concerned, concentrations of residual sugar were significantly higher in Moravian wines. Antioxidative characteristics were estimated by means of common spectrophotometric methods (total phenols, total anthocyanins, total flavanols, DPPH and FRAP) and thereafter compared. It was found out that the compared methods were highly significantly and positively correlated as far as their results were concerned. Individual phenolic compounds were detected by means of HPLC with DAD detection. In white wines, the content of GRP products was higher and this indicated that the quality of grapes used for making Moravian wines was lower. In red Moravian wines, the content of catechins (i.e. compounds responsible for the majority of phenolic substances and considered to be health-promoting compounds) was higher. This observation was corroborated also analytically, i.e. on the base of correlation with antioxidative characteristics.
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Jagatić Korenika, Ana-Marija, Darko Preiner, Ivana Tomaz et Ana Jeromel. « Volatile Profile Characterization of Croatian Commercial Sparkling Wines ». Molecules 25, no 18 (22 septembre 2020) : 4349. http://dx.doi.org/10.3390/molecules25184349.
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Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcohols). Higher alcohols such as phenylethyl and isoamyl alcohol as well as 2-methyl-1-butanol, and esters such as diethyl succinate, ethyl hydrogensuccinate, and ethyl lactate had the strongest impact on the volatile compounds profile of Zagreb county sparkling wine. The presence of diethyl glutarate and diethyl malonate, compounds whose concentrations are influenced by yeast autolysis or caused by chemical esterification during the ageing process, was also noted. The influence of every single volatile aroma compound was evaluated by discriminant analysis using forward stepwise model. The volatile profiles of traditional sparkling wines from Croatia were presented for the first time. It is hoped the results will contribute to better understanding the quality potential and to evaluate possible differences on the bases of detected aroma concentrations and multivariate analysis.
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Briones-Labarca, Vilbett, Mario Perez-Wom, George Habib, Claudia Giovagnoli-Vicuña, Raúl Cañas-Sarazua, Gipsy Tabilo-Munizaga et Fernando N. Salazar. « Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc) : Effects of High Hydrostatic Pressure Processing ». Journal of Food Quality 2017 (2017) : 1–12. http://dx.doi.org/10.1155/2017/8524073.
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High hydrostatic pressure (HHP) has shown to have an effect of enhancing some properties without detrimental effects on important quality characteristics, such as colour, pH, and turbidity. This suggests that this technique can be used as an alternative to the existing methods used in wine industry processing. The aim of this study was to investigate the effects of HHP on aroma compounds and also sensory and quality properties of young white wine. HHP treatment did not influence physicochemical parameters, total phenols, and flavonoid contents of white wine; however, the results from analysis of wine indicate that there was a great variation in the concentration of free and total sulphur dioxide (SO2) values and antioxidant capacity of white wine after HHP application. The sensory attributes, such as taste, odour, and overall quality, were not affected by HHP processing at 300 MPa. The chromatic characteristics changed slightly after applying HHP, but these changes could not be visually perceived because they were less than 5%. The use of this technique has the potential to decrease the amount of SO2 added to raw grapes thus maintaining the same properties found in untreated wine. This study provided valuable insights into the biochemical and sensory composition of commercial white wine and how this might change during HHP processing.
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Barbosa, Antonina, Tim Hogg et José António Couto. « The influence of selected oenological practices on the sensory impact of volatile phenols in red wines ». OENO One 46, no 2 (30 juin 2012) : 131. http://dx.doi.org/10.20870/oeno-one.2012.46.2.1509.
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<p style="text-align: justify;"><strong>Aims</strong>: Volatile phenols (4-ethylphenol and 4-ethylguaiacol) affect wine quality by imparting, above certain concentrations, aroma defects. This work aimed to evaluate the effect of some common oenological practices on the concentration of volatile phenols and the sensory impact of these odour-active compounds in wines.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The studied oenological practices were based on the addition of gum arabic, mannoproteins, yeast cell walls, lees, oak chips, dairy cream and potassium caseinate and on the application of a bubbled nitrogen stream. These treatments were applied to naturally contaminated wines containing volatile phenols at concentrations above detection threshold. The treated wines were characterised by chemical and sensory analysis. The most effective treatments in the reduction of the concentration of volatile phenols were the addition of fine lees, cream and potassium caseinate. Apart from being able to partially remove these compounds (approximately 35% removal), fine lees contributed to a greater “freshness” and complexity of the wines. Although the addition of cream did decrease the sensory impact of volatile phenols, it did not benefit the wines as these were strongly marked by dairy aromas. The use of oak chips, although it did not have a notable effect on the removal of volatile phenols, led to a significant reduction in the perception of these compounds.</p><p style="text-align: justify;"><strong>Conclusions</strong>: It is demonstrated that certain oenological practices may decrease the impact of volatile phenols in red wines.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: Solutions, particularly applicable in a winemaking environment, are suggested to the wine industry.</p>
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Zucoloto, Moises, Kang-Mo Ku, Mosbah M. Kushad et Jamal Sawwan. « Bioactive compounds and quality characteristics of five apples cultivars ». Ciência Rural 45, no 11 (novembre 2015) : 1972–79. http://dx.doi.org/10.1590/0103-8478cr20141160.
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The aim of this study was to evaluate bioactive compounds in five apple cultivars and to analyze correlation of their quality characteristics with concentration of bioactive compounds. Phenolic compounds measurements were made in a spectrophotometer compared to a standard curve of gallic acid and expressed as gallic acid equivalent (GAE) per 100g of dry weight. Sugar and organics acids in five cultivars were quantified using high-performance liquid chromatograph (HPLC). Antioxidant activities were evaluated using three complementary tests 2,2-diphenyl-1-picrylhidrazyl (DPPH) scavenging activity, ferric reducing antioxidant power (FRAP), and 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS). 'GoldRush' had the highest total phenolic compared to the other four cultivars. Additionally, 'GoldRush' had slightly higher, DPPH activity followed by 'Crimson Crisp' and 'Wine Crisp'. 'GoldRush' and 'Crimson Crisp' cultivars also have higher antioxidant capacity based on the ABTS and FRAP methods. The antioxidant capacity was significantly correlated with total polyphenols present in the different cultivars, while organic acids and fruit color showed slightly significant correlation to total phenols
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Alpeza, Ivana, Katarina Lukić, Ivna Linke et Karin Kovačević Ganić. « “Portugizac Mlado vino” ; is the aroma of younger red wine more attractive ? » Glasnik zaštite bilja 44, no 5 (2 décembre 2021) : 78–87. http://dx.doi.org/10.31727/gzb.44.5.10.
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“Portugizac Mlado vino” is a local red wine with Protected designation of origin and Traditional term, and it is usually consumed very soon after alcoholic fermentation as a young wine. The maturation and aging of the wine affect the aroma composition, which is generally not pronounced and specific in the case of most red wines, but, as a sensory property, it is important for the perception of quality and consumer choice. The objective of this work was to analyze the most important aroma compounds of esters and higher alcohols, with the unpleasant volatile phenols too, in “Portugizac” wines, related to aging. The 9 young wines “Portugizac”, PDO “Plešivica” were analyzed after 3 and after 15 months of bottle storage at 16 ºC. Ethyl esters of butanoic and hexanoic acid along with isoamyl acetate are considered to be the most important esters in the fruity aroma of wine, and their concentrations in all analyzed “Portugizac” young wine samples were higher than their perception thresholds. The concentration of ethyl acetate was in the range 30-123 mg/L. The concentrations of ethyl esters of octanoic and decanoic acid, as well as 2-phenyl ethyl acetate and diethyl succinate in all analyzed wines, were lower than their perception thresholds. The concentrations of higher alcohols were much higher than their perception threshold. Bottle storage significantly affected the concentrations of analyzed compounds; after 15 months, the concentrations of acetate and ethyl esters (except ethyl acetate and diethyl succinate), as well as terpene (linalool), decreased, while higher alcohols and ethyl phenols slightly increased if compared to three months. In general, the compounds responsible for the desired fresh, fruity aroma tones were altered in an undesirable manner, while, undesirable compounds of 4-ethyl-phenol and 4-ethyl-quaiacol, which were not present in young wines, were detected in aged wines. It can be concluded that the bottle aging affects the aroma profile, undesirable changes were more pronounced than positive ones and therefore the consumption of young wine “Portugizac” might be more sensory attractive.
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Vilanova, Mar, Zlatina Genisheva, Miguel Tubío, Katia Alvarez, José Ramón Lissarrague et José Maria Oliveira. « Rootstock Effect on Volatile Composition of Albariño Wines ». Applied Sciences 11, no 5 (28 février 2021) : 2135. http://dx.doi.org/10.3390/app11052135.
Texte intégralRésumé :
Background: Rootstock is a viticultural practice used to combat the devastating Phylloxera vitifoliae (Fitch). Additionally, it is well-known that wine aroma composition depends mainly on variety, viticulture management and winemaking; therefore, rootstocks can affect to berry quality. This study evaluated the influence of nine rootstocks (110R, SO4, 196-17C, Riparia G, 161-49C, 420A, Gravesac, 3309C and 41B) on volatile composition of Albariño wine in two consecutive vintages. Material and Methods: Volatile compounds belonging to eight groups (alcohols, C6-compounds, ethyl esters+acetates, terpenes + C13-norisoprenoids, volatile phenols, volatile acids, lactones and carbonyl compounds) were determined in Albariño wines by GC–MS, during 2009 and 2010 vintages. Results: Rootstock 110R had a positive influence on Albariño wines, increasing total volatile concentration, due mainly to 2-phenylethanol, decanoic and hexanoic acids, ethyl esters and acetates, and C13-norisoprenoids. However, the higher contribution of volatile fatty acids to Albariño wine was shown when grapevines were grafted onto SO4. Conclusions: This work provides new information about the impact of rootstocks on Albariño wine volatile composition, where 110R had a positive influence on Albariño wines under the edaphoclimatic conditions of Salnés Valley (Galicia, Spain).
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Vázquez-Pateiro, Iván, Uxía Arias-González, José Manuel Mirás-Avalos et Elena Falqué. « Evolution of the Aroma of Treixadura Wines during Bottle Aging ». Foods 9, no 10 (8 octobre 2020) : 1419. http://dx.doi.org/10.3390/foods9101419.
Texte intégralRésumé :
Aroma is a crucial attribute for wine quality, particularly in white wines. Traditionally, the consumption of young white wines is recommended over the year following grape harvest due to potential aroma losses that would worsen wine quality. This study aimed to investigate the evolution of volatile compounds, odor activity value-based aroma notes, and sensory perception in Treixadura (Vitis vinifera L.) dry white wines during a 24-month bottle-aging period. Volatile composition was determined by gas chromatography, and wine sensory evaluation was performed by experts. Wine samples had similar volatile compositions at the time of bottling. The volatile contents of the wines were respectively 322.9, 302.7, 323.0, and 280.9 mg L−1 after 6, 12, 18, and 24 months of bottle storage. Most of the volatiles tended to maintain constant concentrations, or with slight increases in all families of volatiles except for acetates and carbonyl compounds, until two years after harvest (18 months of bottle storage) and, then, concentrations reduced sharply. After 24 months of storage in the bottle, the concentrations of terpenes, C6 compounds, higher alcohols, ethyl esters, fatty acids, acetates, carbonyl compounds, and volatile phenols were reduced by 32%, 47%, 11%, 39%, 50%, 74%, 41%, and 54%, respectively. The 18-month bottle-aged wines showed the highest concentrations of volatiles, as well as the best performance in the sensory evaluation, suggesting that a good balance of the aroma attributes was achieved on this date. In conclusion, the current study suggests that Treixadura wines expressed their maximum aroma potential two years after grape harvest.
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Puskas, Vladimir, Vladimir Kovac, Jelena Dodic et Sinisa Dodic. « Effect of fermentation conditions on content of phenolic compounds in red wine ». Acta Periodica Technologica, no 36 (2005) : 61–70. http://dx.doi.org/10.2298/apt0536061p.
Texte intégralRésumé :
The evidence of compounds that increase the nutritive value of red wines has been presented in a number of papers. These compounds include catechins and proanthocyanidins among others. Their protective effect on the cardiovascular system and anticarcinogenic properties has been proved. The effect of maceration conditions and increased solid grape parts content, seed in the first place, on the content of phenolic compounds of wine was investigated. Several micro-trials were performed with Cabernet sauvignon sort; in some variants time and temperature of maceration were varied, while the ratio of residual stem and content of seed was increased several times, resulting in a significant change of phenolic compounds content in the obtained wine samples. The presence of ripe stem yielded good results, but only during six days of maceration, while in the case of longer maceration, the change of colour quality was negative. Supplementary quantities of seeds during maceration resulted in an increase of total phenols and catechins. A significant influence on colour of wines was also observed, especially in wines obtained applying shorter maceration.
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Zhong, Wu, Tuo Chen, Hong Yang et Erhu Li. « Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation ». Fermentation 6, no 1 (13 février 2020) : 25. http://dx.doi.org/10.3390/fermentation6010025.
Texte intégralRésumé :
High citric acid content in kiwifruit wine would lead to bad sensory experience and quality deterioration. It is opportune and crucial to develop an appropriate and feasible method to degrade citric acid for kiwifruit wine. The non-Saccharomyces yeasts confirmed to have the ability to degrade citric acid were screened and used in kiwifruit wine fermentation in the study. A representative number of 23 yeasts with a strong citric acid degradation ability was identified by molecular approaches. JT-1-3, identified to be Pichia fermentans, was preferred for high citric acid degradation and strong stress resistance in association with RV002 (commercial Saccharomyces cerevisiae). Then it was pure-cultured in kiwifruit juice, and the results indicated that citric, malic and tartaric acids declined significantly from 12.30, 3.09 and 0.61 g/L to 11.00, 2.02 and 0.41 g/L after fermentation, respectively, resulting in the significant decrease in total acid in kiwifruit wine. The analytical profiles for amino acids and volatile compounds showed that Pichia fermentans JT-1-3 could improve amino acids’ proportion and increase the volatile compounds of alcohols, esters and phenols. This work indicated that JT-1-3 has great potential to be applied for fruit wine with high level citric acid.
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Karoglan, M., M. Osrečak, L. Maslov et B. Kozina. « Effect of cluster and berry thinning on Merlot and Cabernet Sauvignon wines composition ». Czech Journal of Food Sciences 32, No. 5 (1 octobre 2014) : 470–76. http://dx.doi.org/10.17221/598/2013-cjfs.
Texte intégralRésumé :
The manipulation of grape yield is widely practised to improve grape and wine quality. Merlot and Cabernet Sauvignon vines in the Zagreb vineyard hills, north-western Croatia, were subjected to three crop removal treatments [cluster thinning (CT), berry thinning (BT), CT+BT, and untreated control] in a randomised block design experiment. CT and CT+BT treatments reduced the grape yield but increased the mean cluster weight compared to control vines. BT alone had a little effect on the yield components. Control grapes generally had the lowest soluble solids (°Oe) and highest titratable acidity (g/l). In most cases, control wines had the lowest total phenols, flavan-3-ols, and anthocyanin concentrations, while CT+BT treatment had the highest ones followed by CT treatment. It was concluded that CT+BT produced wines with generally increased total phenols, flavan-3-ols, and anthocyanins, as well as many individual phenolic compounds. Thus, grape yield per vine seems to be strongly connected with the grape and wine compositions. The final cost-effectiveness of this canopy interventions still remains questionable.
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Alpeza, Ivana, Karin Kovačević Ganić et Andreja Vanzo. « Total phenols, stilbene and antioxidative activity in Babić and Plavac mali wines ; Eficiency of pectolytic enzymes ». Glasnik zaštite bilja 42, no 5 (31 octobre 2019) : 38–50. http://dx.doi.org/10.31727/gzb.42.5.5.
Texte intégralRésumé :
Special importance of wine polyphenols have been associated with the bioactive compounds because of their benefits on human health. Research of acceptable and safe technological processes that would enable the production of wines with a higher content of such compounds is a need and a challenge. For this reason, the aim of this study was to investigate the influence of commercial pectolytic enzymes to total phenols (UF), stilbene and antioxidative activity (AA) of Babić and Plavac mali red wines, originated from middle quality localities. Two enzymatic product with different properties were used: pectinase with celulase and hemicelulase additional activity (E1) and pectinase with inactive yeast cells (E2), in comparison to maceration without egzogenous enzymes (control, K). The quality parameters were analysed in different production stages; from the end of maceration and fermentation to wine after the second decanting and bottling. Both products affected to those quality parameters. Maceration with pectolytic enzymes (E1) provided the best extraction and production of wines with the significant highest concentrations of total phenols of both varieties, in both years. The highest values of AA were obtained in wines of treatmant E1, in both years of research and for both varieties. Significant differences were obtained for both varieties, but not in both years. Maceration with egzogenous enzymes effected enrichment of wines with stilbenes, resveratrol and piceid particularly, however the significant differences did not obtained in both years of research. The differences between varieties were noted: while the resveratrol dominated in Plavac mali wines, higher proportion were obtained for piceid in Babić wines. Despite relatively better results in comparison to control, the use of product E2 was not found to be beneficial; significant differences were not confirmed for any variety during both years of the experiment. Significant positive correlation were found between the total phenols and antioksidative activity. The changes in parameters after 6 months aging were obtained in wines of both varieties, but some positive effect were reduced. The obtained differences in parameter values were not as significant as at the end of fermentation. The use of exogenous enzyme can be desirable in case of Babić and Plavac mali young wine production.
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TEUSDEA, Alin C., Livia BANDICI, Rafał KORDIAKA, Gheorghe E. BANDICI et Simona I. VICAS. « The Effect of Different Pulsed Electric Field Treatments on Producing High Quality Red Wines ». Notulae Botanicae Horti Agrobotanici Cluj-Napoca 45, no 2 (15 septembre 2017) : 540–47. http://dx.doi.org/10.15835/nbha45210890.
Texte intégralRésumé :
The aim of this study was to apply different Pulsed Electric Field (PEF) treatments in the pre-maceration stage of the mash which derives from ‘Pinot Noir’ and ‘Merlot’ grapes that were harvested in the Crişana-Santimreu vineyard, Romania, in 2016, in order to increase the content of total phenols, flavonoids, monomeric anthocyanin pigment and colour intensity of ‘Pinot Noir’ and ‘Merlot’ wines. The electrical and mechanical parameters that represent the variables in this experiment were: the distance between the drums, different voltages (7-8 kV), and different frequencies (178-344 Hz). The wines obtained were also analyzed in terms of the antioxidant capacity using two different methods. All PEF treatments applied in the pre-maceration stage resulted in an increase in bioactive compounds content and colour intensification. Of the five PEF treatments tested, the PEF treatment using the distance between the drums of 2.5 mm, U = 8 kV, the frequency f = 344 Hz, pulse durations of 300 s resulted in a wine with a content of total phenols 2 times and 1.5 times higher than the control sample in the case of ‘Pinot Noir’ and ‘Merlot’, respectively. Also, this type of PEF treatment also resulted in an extraction of the total flavonoids as efficiently as 1.8 times and 1.4 times, respectively, in the case of ‘Pinot Noir’ and ‘Merlot’, respectively. PEF treatment is a technology suitable for extracting phenols from grapes and so this technology can be used in the food industry to obtain wines rich in bioactive compounds with antioxidant capacity.
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Zhao, Wu, Meng, Shi, Fang, Zhang et Sun. « Harvesting at the Right Time : Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine ». Molecules 24, no 15 (30 juillet 2019) : 2777. http://dx.doi.org/10.3390/molecules24152777.
Texte intégralRésumé :
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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Díaz-Fernández, Ángela, Emilia Díaz-Losada et Sandra Cortés-Diéguez. « Diversity among Traditional Minority Red Grape Varieties According to Their Aromatic Profile ». Agronomy 12, no 8 (29 juillet 2022) : 1799. http://dx.doi.org/10.3390/agronomy12081799.
Texte intégralRésumé :
Free and glycosidically-bound aromatic characterization of 21 minority red grapevine varieties was carried out, along three consecutive vintages, using solid phase microextraction followed by gas chromatography-mass spectrometry methodology (SPME-GC-MS). The two main study aims were to evaluate the possibility of aromatically differentiated varieties based on their origin and to test the aromatic profile for being used as a chemotaxonomic tool. Based on the results obtained in this research, it would be also interesting to verify in future studies if this varietal diversity could translate into a diversification of quality products in the current globalized wine market. A volatile profile was established grouping aroma compounds into thirteen families: acids, alcohols, esters, C6 compounds, thiols, ketones, aldehydes, phenols, terpenes, C13-norisoprenoids, lactones, polycyclic aromatic hydrocarbons (PAHs), and sesquiterpenes. Significant differences were found among varieties for esters, phenols, terpenes, and total compounds in the free fraction and for alcohols, acids, C6 compounds, C13-norisoprenoids, terpenes, sesquiterpenes, and total compounds in the glycosidically-bound fraction. Subtle differentiation between different groups of varieties with common genetic origin was achieved by free aromatic profile (PCA) component analysis. Nevertheless, more in-depth studies are considered necessary to confirm the usefulness of the aromatic profile as a chemotaxonomic tool.
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Fuentes, Sigfredo, Vasiliki Summerson et Claudia Gonzalez Viejo. « Novel digital technologies to assess smoke taint in berries and wines due to bushfires ». BIO Web of Conferences 56 (2023) : 01007. http://dx.doi.org/10.1051/bioconf/20235601007.
Texte intégralRésumé :
Due to climate change, the higher incidence and severity of bushfires is a significant challenge for wine producers worldwide as an increase in smoke contamination negatively affects the physicochemical components that contribute to the lower quality of fresh produce and final products (smoke taint in wines). This reduces prices and consumer acceptability, impacting the producers and manufacturers. Current methods available to winemakers for assessing contamination in berries and wine consist of costly laboratory analyses that require skilled personnel and are time-consuming, cost prohibitive, and destructive. Therefore, novel, rapid, cost-effective, and reliable methods using digital technologies such as the use of near-infrared (NIR) spectroscopy, electronic nose (e-nose), and machine learning (ML) have been developed by our research group. Several ML models have been developed for smoke taint detection and quantification in berries and wine from different varieties using NIR absorbance values or e-nose raw data as inputs to predict glycoconjugates, volatile phenols, volatile aromatic compounds, smoke-taint amelioration techniques efficacy, and sensory descriptors, all models with >97% accuracy. These methods and models may be integrated and automated as digital twins to assess smoke contamination in berries and smoke taint in wine from the vineyard for early decision-making.
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BRUNETTO, GUSTAVO, GEORGE WELLINGTON BASTOS DE MELO, MORENO TOSELLI, MAURIZIO QUARTIERI et MASSIMO TAGLIAVINI. « THE ROLE OF MINERAL NUTRITION ON YIELDS AND FRUIT QUALITY IN GRAPEVINE, PEAR AND APPLE ». Revista Brasileira de Fruticultura 37, no 4 (décembre 2015) : 1089–104. http://dx.doi.org/10.1590/0100-2945-103/15.
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ABSTRACT Fertilization of temperate fruit trees, such as grapevine ( Vitis spp.), apple ( Malus domestica), and pear ( Pyrus communis) is an important tool to achive maximum yield and fruit quality. Fertilizers are provided when soil fertility does not allow trees to express their genetic potential, and time and rate of application should be scheduled to promote fruit quality. Grapevine berries, must and wine quality are affected principally by N, that regulate the synthesis of some important compounds, such as anthocyanins, which are responsible for coloring of the must and the wine. Fermenation of the must may stop in grapes with low concentration of N because N is requested in high amount by yeasts. An N excess may increase the pulp to peel ratio, diluting the concentration of anthocyanins and promoting the migration of anthocyanins from berries to the growing plant organs; a decrease of grape juice soluble solid concentration is also expected because of an increase in vegetative growth. Potassium is also important for wine quality contributing to adequate berry maturation, concentration of sugars, synthesis of phenols and the regulation of pH and acidity. In apple and pear, Ca and K are important for fruit quality and storage. Potassium is the most important component of fruit, however, any excess should be avoided and an adequate K:Ca balance should be achieved. Adequate concentration of Ca in the fruit prevents pre- and post-harvest fruit disorders and, at the same time, increases tolerance to pathogens. Although N promotes adequate growth soil N availability should be monitored to avoid excessive N uptake that may decrease fruit skin color and storability.
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Strong, P. J., et J. E. Burgess. « Bioremediation of a wine distillery wastewater using white rot fungi and the subsequent production of laccase ». Water Science and Technology 56, no 2 (1 juillet 2007) : 179–86. http://dx.doi.org/10.2166/wst.2007.487.
Texte intégralRésumé :
The aim of this work was to ascertain whether a submerged culture of a white rot fungus could be used to treat distillery wastewater, and whether the compounds present in the wastewater would stimulate laccase production. Trametes pubescens MB 89, Ceriporiopsissubvermispora, Pycnoporus cinnabarinus and UD4 were screened for their ability for the bioremediation of a raw, untreated distillery wastewater as well as distillery wastewater that had been pretreated by polyvinylpolypyrrolidone. Suitability of each strain was measured as a function of decreasing the chemical oxygen demand (COD) and total phenolic compounds concentration and the colour of the wastewater, while simultaneously producing laccase in high titres. After screening, T. pubescens MB 89 was used further in flask cultures and attained 79±1.1% COD removal, 80±4.6% total phenols removal, 71±1.6% decrease in colour at an absorbance of 500 nm and increased the pH from 5.3 to near-neutral. Laccase activity in flask cultures peaked at 4,644±228 units/l, while the activity in a 50 l bubble lift reactor peaked at 12,966±71 units/l. Trametes pubescens MB 89 greatly improved the quality of a wastewater known for toxicity towards biological treatment systems, while simultaneously producing an industrially relevant enzyme.
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Blanco, Pilar, María Vázquez-Alén, Teresa Garde-Cerdán et Mar Vilanova. « Application of Autochthonous Yeast Saccharomyces cerevisiae XG3 in Treixadura Wines from D.O. Ribeiro (NW Spain) : Effect on Wine Aroma ». Fermentation 7, no 1 (25 février 2021) : 31. http://dx.doi.org/10.3390/fermentation7010031.
Texte intégralRésumé :
Yeast plays an essential role in winemaking. Saccharomyces cerevisiae strains involved in fermentation determine the chemical and sensory characteristics of wines. S. cerevisiae XG3, isolated in Galicia (NW Spain), has desirable oenological potential, which has been proved at a pilot scale to produce quality wines. This study applies XG3 as active dry yeast at an industrial scale for Treixadura wine elaboration, and compares it with commercial yeast and spontaneous fermentation within three wineries included in Denomination of Origin Ribeiro over two vintages. Fermentations are monitored using conventional methods, and microbiological implantation controls are carried out by mtDNA-RFLPs analysis. Wine basic chemical parameters are determined using OIV official methodology, and volatile aroma compounds are determined by GC-MS. Finally, wine sensory analysis is also performed. S. cerevisiae XG3 shows an acceptable implantation ability—as compared to commercial control strains. The wines from XG3 have a higher total acidity and lower alcohol content. Their volatile composition differs from control wines, since XG3 produces significantly higher concentrations of acetates, volatile acids, esters and volatile phenols, depending on the vintage and winery. However, lower differences are perceived at the sensory level, where fruity and floral descriptors are perceived by the panellists in XG3 wines. Therefore, XG3 constitutes an alternative to differentiate Treixadura wines.
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De Oliveira, Juliane Barreto, Olga Laureano, Rogério Castro, Giuliano Elias Pereira et Jorge Manuel Ricardo-da-Silva. « Rootstock and harvest season affect the chemical composition and sensory analysis of grapes and wines of the Alicante Bouschet (Vitis vinifera L.) grown in a tropical semi-arid climate in Brazil ». OENO One 54, no 4 (16 novembre 2020) : 1021–39. http://dx.doi.org/10.20870/oeno-one.2020.54.4.2553.
Texte intégralRésumé :
Aim: In this study, we aimed to evaluate the composition of grapes and wines of the Alicante Bouschet variety from a tropical semi-arid area in Brazil, by studying two rootstocks and harvests in different semesters (climates) of the same year.Methods, Results: Vines of Vitis vinifera L., Alicante Bouschet, a teinturier variety, were grown in a tropical semi-arid climate in Brazil. The phenolic composition of the grapes and wines was measured to assess how they had been affected by two rootstocks (IAC 572 and 1103P) and two harvest seasons, Semester 1 and Semester 2 (in this region, a grapevine produces two harvests per year, with an intra-annual climate variability). The grapes and wines were subjected to the usual physicochemical analyses, as well as to spectrophotometric and chromatographic analyses. Sensory analysis was carried out by professional tasters. The results show that there is a rootstock effect and a harvest season effect for several parameters on grape composition, as well as on the resulting wines. The grapes from vines grafted onto IAC 572 rootstock contained higher titratable acidity, tartaric acid, malic acid, total anthocyanins, total proanthocyanidins in skins and seeds and polymeric tannins in skins. The grapes from vines grafted onto 1103P rootstock contained higher concentrations of total phenols and non-flavonoids, total monomeric anthocyanins, monomeric and polymeric tannins in the seeds. The second semester wines were higher in total anthocyanins, total phenols, flavonoids and non-flavonoids, condensed tannins and low molecular weight flavanols, astringency potential, colour intensity, titratable acidity, total dry extract and alcohol content.Conclusions: The results demonstrate an influence of rootstock and harvest season (semester/climate) on grape and wine composition. Some of the grape and wine phenolic compounds analysed individually (some monomeric anthocyanins and low molecular weight flavanols) were higher in the first semester than in the second. The overall phenolic parameters determined in grapes and wines from the second semester were higher than those from the first. According to the sensory analyses, the semester (climate) effect was stronger than the rootstock effect, and the wines from the second semester received the highest scoring than those from the first semester, mainly for olfactory and gustatory attributes.Significance and impact of the study: This study uses a holistic methodology, mainly with respect to the phenolic compounds, to examine the combined effects of rootstocks and intra-annual climate variability on grape and wine composition. The results of this study may contribute to future research, as well as help the producers and wine companies of tropical regions to tailor viticultural and oenological parameters, in order to improve the quality and typicality of the products.
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Paladines-Quezada, Diego F., Juan D. Moreno-Olivares, José I. Fernández-Fernández, Juan A. Bleda-Sánchez, Alejandro Martínez-Moreno et Rocío Gil-Muñoz. « Elicitors and Pre-Fermentative Cold Maceration : Effects on Polyphenol Concentration in Monastrell Grapes and Wines ». Biomolecules 9, no 11 (30 octobre 2019) : 671. http://dx.doi.org/10.3390/biom9110671.
Texte intégralRésumé :
Vitis vinifera L cv Monastrell is the main red grape variety grown for vinification in the Denomination of Origin Jumilla (southeast Spain). Different strategies are still being tested to optimize available resources both in terms of the environment and to achieve wines with better organoleptic and functional characteristics. The objective of this work was to combine two strategies: the application of methyl jasmonate (MeJ), benzothiadiazole (BTH), and methyl jasmonate + benzothiadiazole (MeJ + BTH) elicitors to Monastrell leaves, and pre-fermentative cold maceration. During two seasons, the experiment was carried out to improve the extraction of the phenolic compounds, whose levels may have increased following the application of elicitors in the field, and to assess the effect of both strategies on the wine quality. Discriminant analysis revealed that independently of the meteorological conditions during both years, the pre-harvest response to the application of elicitors MeJ, BTH, and MeJ + BTH, induced increases in total anthocyanin concentration of the treated grapes, allowing the distinction of the treatments. This analysis also allowed the distinction between the types of maceration used, showing greater extraction of phenolic compounds by the application of low temperature, giving wines with a higher index of total phenols, a greater intensity of color, and a lower luminosity.
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Alatzas, Anastasios, Serafeim Theocharis, Dimitrios-Evangelos Miliordos, Konstantina Leontaridou, Angelos K. Kanellis, Yorgos Kotseridis, Polydefkis Hatzopoulos et Stefanos Koundouras. « The Effect of Water Deficit on Two Greek Vitis vinifera L. Cultivars : Physiology, Grape Composition and Gene Expression during Berry Development ». Plants 10, no 9 (18 septembre 2021) : 1947. http://dx.doi.org/10.3390/plants10091947.
Texte intégralRésumé :
Plants are exposed to numerous abiotic stresses. Drought is probably the most important of them and determines crop distribution around the world. Grapevine is considered to be a drought-resilient species, traditionally covering semiarid areas. Moreover, in the case of grapevine, moderate water deficit is known to improve the quality traits of grape berries and subsequently wine composition. However, against the backdrop of climate change, vines are expected to experience sustained water deficits which could be detrimental to both grape quality and yield. The influence of water deficit on two Greek Vitis vinifera L. cultivars, ‘Agiorgitiko’ and ‘Assyrtiko’, was investigated during the 2019 and 2020 vintages. Vine physiology measurements in irrigated and non-irrigated plants were performed at three time-points throughout berry development (green berry, veraison and harvest). Berry growth and composition were examined during ripening. According to the results, water deficit resulted in reduced berry size and increased levels of soluble sugars, total phenols and anthocyanins. The expression profile of specific genes, known to control grape color, aroma and flavor was altered by water availability during maturation in a cultivar-specific manner. In agreement with the increased concentration of phenolic compounds due to water deficit, genes of the phenylpropanoid pathway in the red-skinned Agiorgitiko exhibited higher expression levels and earlier up-regulation than in the white Assyrtiko. The expression profile of the other genes during maturation or in response to water deficit was depended on the vintage.
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Karampatea, A., Ur Vrhovšek, A. Tsakiris, M. Dimopoulou, Y. Kourkoutas et G. Skavdis. « Organoleptic and Quality Characteristics of Malagousia Variety, Grapes Fermented with Selected Indigenous Yeast Strains ». South African Journal of Enology and Viticulture 43, no 2 (2022). http://dx.doi.org/10.21548/43-2-5405.
Texte intégralRésumé :
Commercial Malagousia varietal wines, which are produced in almost all Greek viticultural zones, represent a relatively important part of Greek wine activity. This study presents the results of a profile compilation of volatile aroma compounds of Malagousia musts fermented under identical conditions with selected yeast strains. In total, 62 volatile aroma compounds were identified and separated into their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulphur compounds, other compounds, and other alcohols). Alcohols and higher alcohols, such as cis-hexen- 1-ol and geraniol, terpenes like linalool, esters such as ethyl isovalerate, ketones such us betadamascenone, beta-ionone and zingerone, and fatty acids such as geranic acid and phenylacetaldehyde, were found in all the samples. Among them, linalool and phenylacetaldehyde had the strongest effect on the volatile compound profile of Malagousia wines. The same wine samples were subjected to sensorial analysis by a trained panel of 10 wine tasters, and a statistical analysis of both analyses presents similarities between the two analysis approaches. It is hoped that the results will contribute to a better understanding of the quality potential of the Malagousia variety so as to evaluate possible differences on the basis of the detected aroma concentrations.
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Campos-Arguedas, Francisco, Guillaume Sarrailhé, Paméla Nicolle, Martine Dorais, Nicholas J. B. Brereton, Frederic E. Pitre et Karine Pedneault. « Different Temperature and UV Patterns Modulate Berry Maturation and Volatile Compounds Accumulation in Vitis sp. » Frontiers in Plant Science 13 (30 juin 2022). http://dx.doi.org/10.3389/fpls.2022.862259.
Texte intégralRésumé :
Volatile compounds (VCs) in grapevine berries play an important role in wine quality; however, such compounds and vine development can be sensitive to environmental conditions. Due to this sensitivity, changes in temperature patterns due to global warming are likely to further impact grape production and berry composition. The aim of this study was to determine the possible effects of different growing-degree day accumulation patterns on berry ripening and composition at harvest. An experimental field was conducted using Vitis sp. L'Acadie blanc, in Nova Scotia, Canada. Using on-the-row mini-greenhouses, moderate temperature increase and reduced ultraviolet (UV) exposure were triggered in grapevines during pre-veraison (inflorescence to the beginning of berry softening), post-veraison (berry softening to full maturity), and whole season (inflorescence to full maturity), while controls were left without treatment. Free and bound VCs were extracted from berries sampled at three different phenological stages between veraison and maturity before analysis by gas chromatography–mass spectrometry (GC-MS). Berries from grapevines exposed to higher temperatures during early berry development (pre-veraison and whole) accumulated significantly higher concentrations of benzene derivatives 2-phenylethanol and benzyl alcohol at harvest, but lower concentrations of hydroxy-methoxy-substituted volatile phenols, terpenes, and C13-norisoprenoids than the control berries. These results illustrate the importance of different environmental interactions in berry composition and suggest that temperature could potentially modulate phenylpropanoid and mevalonate metabolism in developing berries. This study provides insights into the relationships between abiotic conditions and secondary metabolism in grapevine and highlights the significance of early developmental stages on berry quality at harvest.