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Díaz-Fernández Á, Loureiro MD, Pereira-Lorenzo S, Ibáñez J, Díaz-Losada E. Screening of Galician grapevine varieties by SNPs, phenotypic traits, and phytopathology. FRONTIERS IN PLANT SCIENCE 2024; 15:1359506. [PMID: 38434439 PMCID: PMC10904527 DOI: 10.3389/fpls.2024.1359506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Accepted: 01/24/2024] [Indexed: 03/05/2024]
Abstract
The genetic erosion of the European grapevine diversity in the last century has promoted the conservation of varieties in germplasm banks to prevent their disappearance. The study of these varieties is necessary as it would allow the diversification of the wine market, as well as provide a source of genes to face new pathogens or climate constraints. In this work, the grapevine varieties preserved in the "Estación de Viticultura e Enoloxía de Galicia" (EVEGA) Germplasm Bank (Ourense, Spain) were widely characterized, combining ampelography, ampelometry, agronomy, and phytopathology. Moreover, genetic characterization was carried out through the analysis of 48 single-nucleotide polymorphisms (SNPs). A Bayesian analysis based on the SNP data was carried out to define the genetic structure of the EVEGA Germplasm Bank, which allowed the differentiation of two main reconstructed panmictic populations (RPPs), confirming previous results obtained based on microsatellite markers (SSRs). A great diversity between varieties was found for almost every parameter evaluated for ampelography, ampelometry, phytopatology, phenology, and berry quality. A principal component analysis (PCA) performed with these phenotypical data allowed discrimination among some groups of varieties included in different genetic populations. This study allowed us to evaluate the grapevine diversity maintained in the EVEGA Germplasm Bank and characterize varieties of potential value for breeding programs of interest for the Galician viticulture.
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Affiliation(s)
- Ángela Díaz-Fernández
- Department of Viticulture, Estación de Viticultura e Enoloxía de Galicia (EVEGA)‐Axencia Galega da Calidade Alimentaria (AGACAL), Leiro, Ourense, Spain
| | - M. Dolores Loureiro
- Department of Viticulture, Estación de Viticultura e Enoloxía de Galicia (EVEGA)‐Axencia Galega da Calidade Alimentaria (AGACAL), Leiro, Ourense, Spain
| | - Santiago Pereira-Lorenzo
- Department of Crop Production and Engineering Projects, Santiago de Compostela University (USC), Lugo, Spain
| | - Javier Ibáñez
- Department of Viticulture, Instituto de Ciencias de la Vid y del Vino (ICVV), Consejo Superior de Investigaciones Científicas (CSIC), Universidad de la Rioja (UR), Gobierno de la Rioja, Logroño, Spain
| | - Emilia Díaz-Losada
- Department of Viticulture, Estación de Viticultura e Enoloxía de Galicia (EVEGA)‐Axencia Galega da Calidade Alimentaria (AGACAL), Leiro, Ourense, Spain
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2
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Alcalde-Eon C, Ferreras-Charro R, García-Estévez I, Escribano-Bailón MT. In search for flavonoid and colorimetric varietal markers of Vitis vinifera L. cv Rufete wines. Curr Res Food Sci 2023; 6:100467. [PMID: 36910918 PMCID: PMC9996384 DOI: 10.1016/j.crfs.2023.100467] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 02/10/2023] [Accepted: 02/18/2023] [Indexed: 02/26/2023] Open
Abstract
The better adaptation of autochthonous grape varieties to environmental changes is increasing the interest on them. Previous studies on Vitis vinifera L. cv Rufete, the flagship of DOP "Sierra de Salamanca", demonstrated its phenolic potential to produce quality wines. The present study aims at discovering flavonoid (HPLC-DAD-MSn) and colorimetric (CIELAB) varietal markers in commercial Rufete wines (RW) that could be employed to discriminate them from those made with other varieties or mixtures. Compared to Tempranillo wines (TW), RW showed lower phenolic contents, with lower proportions of anthocyanins and flavonols but greater of flavanols. Principal Component Analysis applied to flavonoid and chromatic variables allowed varietal separation of the samples along PC2, which was mostly driven by %total prodelphinidins, %oligomeric procyanidins and C ab * (greater in TW) and by %monomeric procyanindins and L* (greater in RW) and, additionally, by the proportions of A-type vitisins, acetaldehyde-related pigments, quercetin 3-O-glucuronide and Quercetin/Myricetin ratio (all greater in RW). The results of the present study show that the typicity of Rufete grapes is quite preserved in the wines made with up to 95% of Rufete and 5% of Tempranillo grapes or wines and independently of the enological practices of the different wineries.
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Affiliation(s)
- Cristina Alcalde-Eon
- Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain
| | - María-Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Farmacia. University of Salamanca, E-37003, Salamanca, Spain
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3
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Miller GC, Pilkington LI, Barker D, Deed RC. Saturated Linear Aliphatic γ- and δ-Lactones in Wine: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15325-15346. [PMID: 36469412 DOI: 10.1021/acs.jafc.2c04527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Saturated linear aliphatic lactones are widespread aroma compounds in wine, linked to stone fruit, dried red fruit, and coconut descriptors. Despite their ubiquity, bioproduction pathways associated with these compounds in wine are unclear, but higher concentrations have been linked to many common vitivinicultural practices, including grape variety, microbiological influence, oak- and bottle-aging, and wine styles such as late harvest, noble rot, and icewine. Development of analytical techniques has enabled increasingly accurate quantification of lactones in wine, shedding more light on their potential origins. This review provides an in-depth summary of the research into linear aliphatic lactones over the past 50 years and provides direction for possible future research to elucidate the biogenesis of these compounds and better estimate their impact on wine aroma.
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Affiliation(s)
- Gillean C Miller
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Lisa I Pilkington
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - David Barker
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Rebecca C Deed
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- School of Biological Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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Condelli N, Cela N, Di Cairano M, Scarpa T, Milella L, Ascrizzi R, Flamini G, Galgano F. Drivers of coffee liking: Effect of physicochemical characteristics and aromatic profile on consumers' acceptability of mono-origin and mono-variety coffees. J Food Sci 2022; 87:4688-4702. [PMID: 36112567 PMCID: PMC9826037 DOI: 10.1111/1750-3841.16323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 08/09/2022] [Accepted: 08/17/2022] [Indexed: 01/11/2023]
Abstract
Few studies have investigated at the same time how physicochemical, volatile, and sensory characteristics affect coffee liking. The aim of this study is to evaluate the influence of geographical origin and variety on physicochemical parameters and volatile compounds composition of mono-origin and mono-variety coffees. Check-all-that-apply (CATA) method was used with the aim of identifying the drivers of coffee liking. Moisture content, bulk density, solubility index, color parameters, and phenols and caffeine content were useful parameters for discriminating Robusta from Arabica variety, but not samples from different origins. The hierarchical cluster and principal component analyses performed on the headspace compositions showed a quite sharp ability to group the samples based on their variety. Based on CATA results, roasted attribute, related to the presence of pyrazines, was considered a positive driver of coffee liking unlike grassy and acidic attributes (associated to the presence of acids and aldehydes, respectively). Findings from this study can be a useful tool for coffee manufacturers for a winning market strategy, helping them in the choice of the most suitable raw materials and process conditions in order to produce a well-balanced beverage by enhancing all the possible positive drivers of acceptability and reducing the negative ones.
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Affiliation(s)
- Nicola Condelli
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE)University of BasilicataPotenzaItaly
| | - Nazarena Cela
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE)University of BasilicataPotenzaItaly
| | - Maria Di Cairano
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE)University of BasilicataPotenzaItaly
| | - Teresa Scarpa
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE)University of BasilicataPotenzaItaly
| | - Luigi Milella
- Department of ScienceUniversity of BasilicataPotenzaItaly
| | | | | | - Fernanda Galgano
- School of Agricultural, Forestry, Food and Environmental Sciences (SAFE)University of BasilicataPotenzaItaly
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5
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Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies. Foods 2022; 11:foods11081104. [PMID: 35454691 PMCID: PMC9030371 DOI: 10.3390/foods11081104] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 04/08/2022] [Accepted: 04/09/2022] [Indexed: 02/04/2023] Open
Abstract
There is growing interest in yeast selection for industrial fermentation applications since it is a factor that protects a wine’s identity. Although it is strenuous evaluating the oenological characteristics of yeasts in selection processes, in many cases the most riveting yeasts produce some undesirable organoleptic characteristics in wine. The aim of the present work is to improve an industrial yeast strain by reducing its hydrogen sulfide (H2S) production. To accomplish this, two different improvement approaches were used on said yeast: hybridization by mass mating and adaptive laboratory evolution, both performed through spore generation and conjugation, thus increasing genetic variability. Three evolved variants with lower H2S production were obtained and used as starters to carry out fermentation at an industrial level. Wine quality was analyzed by its principal oenological parameters and volatile aroma compounds, which were both corroborated by sensory evaluations. Significant differences between the produced wines have been obtained and a substantial improvement in aromatic quality has been achieved. Both hybrids were the most different to the control due to terpenes and esters production, while the evolved strain was very similar to the parental strain. Not only have organoleptic defects been reduced at an industrial level, more floral and fruitier wines have been produced.
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6
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Saturation of grape musts with CO2: A technique to reduce the use of SO2 in white wines. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112318] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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7
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Modifiers based on natural deep eutectic mixtures to enhance anthocyanins isolation from grape pomace by pressurized hot water extraction. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111889] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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8
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Rodríguez-Solana R, Esteves E, Mansinhos I, Gonçalves S, Pérez-Santín E, Galego L, Romano A. Influence of elaboration process on chemical, biological, and sensory characteristics of European pennyroyal liqueurs. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4076-4089. [PMID: 33349925 DOI: 10.1002/jsfa.11043] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 12/14/2020] [Accepted: 12/21/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Mentha pulegium is an aromatic and medicinal plant used in different Mediterranean herb-based liqueurs, whose phytochemical composition depends on the elaboration technique used. The aim of this work was to investigate differences in the sensory, chemical, and biological characteristics of pennyroyal liqueurs elaborated by hydro-alcoholic (HI) and aqueous (AI) infusions, percolation (P), maceration (M), and distillation (D) techniques, and by the mixture of spirit with pennyroyal essential oil (EO). The volatile composition determined by gas chromatography-mass spectrometry (GC-MS) and gas chromatography coupled to flame ionization detection (GC-FID), the total phenolic (TPC) and flavonoid (TFC) contents, the antioxidant (AC), and enzyme (α-glucosidase, tyrosinase, and acetylcholinesterase) inhibitory capacities, and the sensory analysis by napping, were evaluated in the liqueurs obtained. RESULTS Monoterpenes and sesquiterpenes were the main volatiles present in liqueurs. The M, P, HI, and AI liqueurs showed the highest TPC, TFC, and AC values; and pulegone, the main hepatotoxic chemotype, was found in concentrations that gave rise to concern. The D and EO liqueurs stand out for their acceptable pulegone content and greater tyrosinase inhibition. Similar liqueur classifications were achieved by sensory analyses, and physico-chemical and biological analyses using multiple factor and principal component analyses, respectively. CONCLUSION These results are an important contribution to the identification of the most appropriate elaboration conditions for herbal liqueurs with the healthiest chemical composition and functional properties. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Raquel Rodríguez-Solana
- Faculdade de Ciências e Tecnologia, MED - Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Faro, Portugal
- Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Córdoba, Spain
| | - Eduardo Esteves
- CCMAR - Centro de Ciências do Mar, Universidade do Algarve, Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, Universidade do Algarve, Faro, Portugal
| | - Inês Mansinhos
- Faculdade de Ciências e Tecnologia, MED - Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Faro, Portugal
| | - Sandra Gonçalves
- Faculdade de Ciências e Tecnologia, MED - Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Faro, Portugal
| | | | - Ludovina Galego
- Departamento de Engenharia Alimentar, Instituto Superior de Engenharia, MED - Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Faro, Portugal
| | - Anabela Romano
- Faculdade de Ciências e Tecnologia, MED - Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Faro, Portugal
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9
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Miliordos DE, Merkouropoulos G, Kogkou C, Arseniou S, Alatzas A, Proxenia N, Hatzopoulos P, Kotseridis Y. Explore the Rare—Molecular Identification and Wine Evaluation of Two Autochthonous Greek Varieties: “Karnachalades” and “Bogialamades”. PLANTS 2021; 10:plants10081556. [PMID: 34451601 PMCID: PMC8398411 DOI: 10.3390/plants10081556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 07/22/2021] [Accepted: 07/26/2021] [Indexed: 11/29/2022]
Abstract
Wines produced from autochthonous Vitis vinifera varieties have an essential financial impact on the national economy of Greece. However, scientific data regarding characteristics and quality aspects of these wines is extremely limited. The aim of the current study is to define the molecular profile and to describe chemical and sensory characteristics of the wines produced by two autochthonous red grapevine varieties—“Karnachalades” and “Bogialamades”—grown in the wider area of Soufli (Thrace, Greece). We used seven microsatellites to define the molecular profile of the two varieties, and then we compared their profile to similar molecular data from other autochthonous as well as international varieties. Grape berries were harvested at optimum technological maturity from a commercial vineyard for two consecutive vintages (2017–2018) and vilification was performed using a common vinification protocol: the 2017 vintage provided wines, from both varieties, with greater rates of phenolics and anthocyanins than 2018, whereas regarding the sensory analysis, “Bogialamades” wine provided a richer profile than “Karnachalades”. To our knowledge, this is the first study that couples both molecular profiling and exploration of the enological potential of the rare Greek varieties “Karnachalades” and “Bogialamades”; they represent two promising varieties for the production of red wines in the historic region of Thrace.
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Affiliation(s)
- Dimitrios Evangelos Miliordos
- Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (C.K.); (S.A.); (N.P.); (Y.K.)
- Correspondence:
| | - Georgios Merkouropoulos
- Department of Vitis, Institute of Olive Tree, Subtropical Crops and Viticulture, Hellenic Agricultural Organisation—DIMITRA, Leoforos Sofokli Venizelou 1, Lykovrysi, 14123 Attiki, Greece;
| | - Charikleia Kogkou
- Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (C.K.); (S.A.); (N.P.); (Y.K.)
| | - Spyridon Arseniou
- Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (C.K.); (S.A.); (N.P.); (Y.K.)
| | - Anastasios Alatzas
- Molecular Biology Laboratory, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (A.A.); (P.H.)
| | - Niki Proxenia
- Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (C.K.); (S.A.); (N.P.); (Y.K.)
| | - Polydefkis Hatzopoulos
- Molecular Biology Laboratory, Department of Biotechnology, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (A.A.); (P.H.)
| | - Yorgos Kotseridis
- Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (C.K.); (S.A.); (N.P.); (Y.K.)
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10
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Wang K, Ma B, Feng T, Chen D, Yao L, Lu J, Sun M. Quantitative analysis of volatile compounds of four Chinese traditional liquors by SPME-GC-MS and determination of total phenolic contents and antioxidant activities. OPEN CHEM 2021. [DOI: 10.1515/chem-2021-0039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
The aim of this work was to investigate the volatile compositions of four Chinese functional liquors. For this purpose, volatile compounds of four liquors were extracted with head-space solid-phase microextraction (HS-SPME) and analyzed with gas chromatography-mass spectrometry (GC-MS) along with the determination of odor activity value (OAV) and relative odor contribution (ROC). Sixty volatiles were tentatively identified and categorized into the following seven groups: alcohols, esters, fatty acids, carbonyl compound, hydrocarbons, phenols, and other components. The differences in chemical composition of volatile compounds were visualized with heat maps. Odorants were compared with different samples using a statistical analysis of Venn diagrams and a multivariate principal component analysis, and ethyl hexanoate, ethyl acetate, and ethyl octanoate were found to be the key odorants. Besides, abundant phenolic contents and high antioxidant ability of four Chinese functional liquors could potentially bring better health-boosting effects.
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Affiliation(s)
- Kai Wang
- Technology Centre of China Tobacco Yunnan Industrial Co., Ltd , Kunming 650231 , China
| | - Bowen Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai , China
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai , China
| | - Da Chen
- Department of Food Science and Technology, The Ohio State University , 2015 Fyffe Road , Columbus , OH43210 , United States of America
| | - Linyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai , China
| | - Jun Lu
- Department of Health and Environmental Sciences, Auckland University of Technology , Auckland , New Zealand
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology , Shanghai , China
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11
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Limited relationship between temporality of sensory perception and phenolic composition of red wines. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111028] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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12
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Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Chacón-Vozmediano JL, Martínez-Gascueña J, García-Romero E, Hermosín-Gutiérrez I, Gómez-Alonso S. Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén. Foods 2020; 9:foods9091282. [PMID: 32932602 PMCID: PMC7556037 DOI: 10.3390/foods9091282] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 09/09/2020] [Accepted: 09/10/2020] [Indexed: 12/12/2022] Open
Abstract
The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry’s growth, in order to appeal to a broad cross section of consumers. Due to this, white wines made from the novel grape genotypes Albillo Dorado and Montonera del Casar (Vitis vinifera L.) were studied and compared to the well-known Airén at two consecutive years. Wines were evaluated by physicochemical, spectrophotometric, high-performance liquid chromatography–diode array detection–mass spectrometry, gas chromatography–mass spectrometry and sensory analyses. The chromatic characteristics of the new wines were defined by more color purity than Airén, with greenish highlights. In general, the phenolic profile of the Albillo Dorado wines showed a higher flavonol and hydroxycinnamic acid derivative content. Several volatile compounds were determined, and their odor activity values were calculated to determine their impact on wine aroma. A fruity series dominated the wine aromatic composition, but spicier and greener notes characterized the aroma profile of Airén wines. Albillo Dorado and Montonera del Casar were sensory evaluated as wines with a less fresh taste compared to Airén. Unique chemical and sensory profiles were determined for wines made from these novel grape genotypes, providing alternative monovarietal wines to encourage the wine market growth and extend the offer to consumers.
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Affiliation(s)
- José Pérez-Navarro
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain;
| | - Pedro Miguel Izquierdo-Cañas
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain; (P.M.I.-C.); (A.M.-M.); (J.L.C.-V.); (J.M.-G.); (E.G.-R.)
- Parque Científico y Tecnológico de Castilla-La Mancha, Paseo de la Innovación 1, 02006 Albacete, Spain
| | - Adela Mena-Morales
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain; (P.M.I.-C.); (A.M.-M.); (J.L.C.-V.); (J.M.-G.); (E.G.-R.)
| | - Juan Luis Chacón-Vozmediano
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain; (P.M.I.-C.); (A.M.-M.); (J.L.C.-V.); (J.M.-G.); (E.G.-R.)
| | - Jesús Martínez-Gascueña
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain; (P.M.I.-C.); (A.M.-M.); (J.L.C.-V.); (J.M.-G.); (E.G.-R.)
| | - Esteban García-Romero
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), Ctra. Albacete s/n, 13700 Tomelloso, Spain; (P.M.I.-C.); (A.M.-M.); (J.L.C.-V.); (J.M.-G.); (E.G.-R.)
| | - Isidro Hermosín-Gutiérrez
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain;
| | - Sergio Gómez-Alonso
- Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Av. Camilo José Cela, 10, 13071 Ciudad Real, Spain;
- Correspondence:
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13
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Manso-Martínez C, Sáenz-Navajas MP, Hernández MM, Menéndez CM. Sensory profiling and quality assessment of wines derived from Graciano × Tempranillo selections. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109394] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Gutiérrez-Gamboa G, Liu SY, Pszczólkowski P. Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:465-482. [PMID: 31452209 DOI: 10.1002/jsfa.10003] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2019] [Revised: 08/09/2019] [Accepted: 08/22/2019] [Indexed: 05/11/2023]
Abstract
In contrast with the general trend of producing wine from the most famous grapevine varieties, associated with the French paradigm, such as Cabernet-Sauvignon, Merlot, Pinot Noir, Syrah, Sauvignon Blanc, and Chardonnay, there is a tendency to revalorize and preserve minority or autochthonous grapevine varieties worldwide. The South American wine region, where most of the varieties derived from varieties brought after European colonization, is not exempt from this. This has allowed new wines to be provided with distinctive identities that are markedly different from the current homogeneous wine production. Moreover, varietal homogenization increases vineyard genetic vulnerability in relation to the emergence of grapevine diseases, to which the commonly cultivated varieties are not resistant. This review summarizes the oenological potential of minority or autochthonous grapevine varieties cultivated within the South American wine region, focusing on Argentina, Chile, and Bolivia. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Gastón Gutiérrez-Gamboa
- Centro Tecnológico de la Vid y el Vino, Facultad de Ciencias Agrarias, Universidad de Talca, Talca, Chile
| | - Shu-Yan Liu
- Universidad de La Rioja/Instituto de Ciencias de la Vid y del Vino (UR, CSIC, GR), Finca La Grajera, ctra. de Burgos km 6, Logroño, Spain
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Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool. Food Chem 2019; 295:350-360. [DOI: 10.1016/j.foodchem.2019.05.137] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 05/16/2019] [Accepted: 05/20/2019] [Indexed: 12/26/2022]
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