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Fox DJ, Harbertson JF. Comparison of pre-fermentation and post-fermentations alcohol adjustments on aromatic chemistry and sensory composition of Sauvignon blanc wine. Food Chem 2024; 460:140757. [PMID: 39121773 DOI: 10.1016/j.foodchem.2024.140757] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2024] [Revised: 07/20/2024] [Accepted: 08/01/2024] [Indexed: 08/12/2024]
Abstract
Harvest and alcohol adjustment effects were evaluated for Sauvignon blanc grapes harvested at three potential alcohols (11, 13 and 15% (v/v)) by gas chromatography-mass spectrometry and descriptive analysis. Alcohol concentration was controlled for pre-fermentation by dilution or chaptalization and post-fermentation by dealcoholization. The initial experimental alcohol was treated as the control and the dealcoholized wine the treatment. Wine treatments sharing the same alcohol target and harvest date as the dealcoholized wine were designated as the negative control. All aroma compounds measured increased because of higher ethanol or declined because of dealcoholization. Similar aroma concentrations were observed to be a factor of alcohol concentration, apart from volatile thiols which were influenced by harvest. Statistical analysis of sensory and aroma compounds showed a corresponding relationship between low versus high alcohol wines. Dealcoholization appears to be an effective tool for altering wine aroma and winemaking style with comparable aroma loss to pre-fermentation adjustment.
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Affiliation(s)
- Danielle J Fox
- Department of Food Science, Department of Viticulture and Enology, Washington State University, Richland, WA, 99354, USA.
| | - James F Harbertson
- Department of Food Science, Department of Viticulture and Enology, Washington State University, Richland, WA, 99354, USA.
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2
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Abbasi Moud A, Abbasi Moud A. Flow and assembly of cellulose nanocrystals (CNC): A bottom-up perspective - A review. Int J Biol Macromol 2023; 232:123391. [PMID: 36716841 DOI: 10.1016/j.ijbiomac.2023.123391] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 01/17/2023] [Accepted: 01/19/2023] [Indexed: 01/28/2023]
Abstract
Cellulosic sources, such as lignocellulose-rich biomass, can be mechanically or acid degraded to produce inclusions called cellulose nanocrystals (CNCs). They have several uses in the sectors of biomedicine, photonics, and material engineering because of their biodegradability, renewability, sustainability, and mechanical qualities. The processing and design of CNC-based products are inextricably linked to the rheological behaviour of CNC suspension or in combination with other chemicals, such as surfactants or polymers; in this context, rheology offers a significant link between microstructure and macro scale flow behaviour that is intricately linked to material response in applications. The flow behaviour of CNC items must be properly specified in order to produce goods with value-added characteristics. In this review article, we provide new research on the shear rheology of CNC dispersion and CNC-based hydrogels in the linear and nonlinear regime, with storage modulus values reported to range from ~10-3 to 103 Pa. Applications in technology and material science are also covered simultaneously. We carefully examined the effects of charge density, aspect ratio, concentration, persistence length, alignment, liquid crystal formation, the cause of chirality in CNCs, interfacial behaviour and interfacial rheology, linear and nonlinear viscoelasticity of CNC suspension in bulk and at the interface using the currently available literature.
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Affiliation(s)
- Aref Abbasi Moud
- Department of Chemical and Biological Engineering, The University of British Columbia, Vancouver, British Columbia V6T 1Z3, Canada; Biomedical Engineering Department, AmirKabir University of Technology, P.O. Box 15875/4413, PC36+P45 District 6, Tehran, Tehran Province 1591634311, Iran.
| | - Aliyeh Abbasi Moud
- Biomedical Engineering Department, AmirKabir University of Technology, P.O. Box 15875/4413, PC36+P45 District 6, Tehran, Tehran Province 1591634311, Iran
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3
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A Sustainable Approach Based on the Use of Unripe Grape Frozen Musts to Modulate Wine Characteristics as a Proof of Concept. BEVERAGES 2022. [DOI: 10.3390/beverages8040079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Aiming to develop a sustainable methodology for must acidity correction in winemaking, particularly needed in warm regions, the present study intends to fulfill the circular economy values. Antão Vaz white wines were produced using two different strategies for must acidity correction: (i) the addition of a mixture of organic acids (Mix*) commonly used in winemaking; and (ii) the addition of previously produced unripe grape must (UM*) from the same grape variety. In addition, a testimonial (T*) sample was produced with no acidity correction. For all wines produced, oenological parameters were determined, and both amino acid (AA) content and volatile composition were evaluated. A higher AA content was found in the Antão Vaz T* wine, followed by UM* wines. The volatile profile was also affected, and LDA demonstrates a clear separation of wines with different acidity corrections. Results obtained indicate that unripe grape musts—a vital waste product containing several compounds with important biological activity—can be used to increase musts acidity without a negative impact on wine characteristics. Furthermore, this work also shows that the use of unripe must may be a valuable tool for reducing the alcoholic content of wines.
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4
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Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104790] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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5
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Tabak T, Yılmaz İ, Tekiner İH. Investigation of the changes in volatile composition and amino acid profile of a gala-dinner dish by GC-Ms and LC-MS/MS analyses. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100398] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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6
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Zheng T, Zhang S, Leng X, Sadeghnezhad E, Li T, Pervaiz T, Liu F, Jia H, Fang J. Profiling Analysis of Volatile and Non-volatile Compounds in Vitis Vinifera Berries (cv. Chardonnay) and Spontaneous Bud Mutation. Front Nutr 2021; 8:715528. [PMID: 34422886 PMCID: PMC8378792 DOI: 10.3389/fnut.2021.715528] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Accepted: 07/09/2021] [Indexed: 01/09/2023] Open
Abstract
A novel clonal variety of Vitis vinifera was identified from “Chardonnay” using inter-simple sequence repeat (ISSR) markers and called “bud mutation. ” The metabolomic profiles in Chardonnay and bud mutation berries indicated essential differences in the expression of key genes in the pathways of 2-C-methyl-D-erythritol-4-phosphate (MEP) and lipoxygenase-hydroperoxide lyase (LOX-HPL). Bud mutation fruits also matured 10 days earlier than Chardonnay and have higher carotenoid, sugar, and acidic compound contents. Furthermore, the gene expression was examined in the biosynthetic pathways of two ripening-associated hormones, abscisic acid (ABA) and jasmonic acid (JA), which significantly increased in bud mutation compared with the Chardonnay fruit. The synthesis and metabolism of amino acids, terpenes, fatty acids, volatile components, and specialized metabolites significantly increased in bud mutation. Therefore, in comparison with Chardonnay, bud mutation is considered a highly aroma-producing grape variety for an improvement in the beverage industry.
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Affiliation(s)
- Ting Zheng
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Saihang Zhang
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Xiangpeng Leng
- Institute of Grape Science and Engineering, College of Horticulture, Qingdao Agricultural University, Qingdao, China
| | - Ehsan Sadeghnezhad
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Teng Li
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Tariq Pervaiz
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China
| | - Fanqi Liu
- Taiyihu International Winery Ecological and Cultural Zone, Weihai, China
| | - Haifeng Jia
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China.,China Wine Industry Technology Institute, Yinchuan, China
| | - Jinggui Fang
- Key Laboratory of Genetics and Fruit Development, College of Horticulture, Nanjing Agricultural University, Nanjing, China.,China Wine Industry Technology Institute, Yinchuan, China
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7
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Comparison of ‘Beibinghong’ dry red wines from six producing areas based on volatile compounds analysis, mineral content analysis, and sensory evaluation analysis. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03724-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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8
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Effect of Soil Management and Training System on Negroamaro Wine Aroma. Foods 2021; 10:foods10020454. [PMID: 33669737 PMCID: PMC7922071 DOI: 10.3390/foods10020454] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/03/2021] [Accepted: 02/06/2021] [Indexed: 02/05/2023] Open
Abstract
This study aimed to assess the impact of two soil managements and training systems on yield and wine aroma compounds of Negroamaro variety grown in a warm climate region (southern Italy). Cover crop (CC) and soil tillage (ST) as soil management, whilst bilateral Guyot (BG) and monolateral Guyot (MG) as training systems were compared. Free and bound volatile fractions were evaluated by GC-MS. ST and CC as well as BG and MG significantly affected yield parameters. In particular, yield was higher in ST and BG than in CC and MG, respectively; moreover, it was found to be positively influenced by interaction between BG and ST. Regarding aroma compounds, significant interactions between soil management and training system factors were observed. In case of free volatiles, the most positive interaction was found between BG and ST, whereas, for bound volatiles, the best interaction was represented by MG with both soil tillage and cover crop. Vine leaf area and development over vine growth stages along with water stress levels played an important role in determining the aroma profile as well as yield parameters. In conclusion, the training system significantly interacted with soil management and affected most of important aroma compounds in Negroamaro wine.
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Csóka M, Amtmann M. Comparing different extraction methods for the investigation of red pepper (Capsicum annuum L.) volatiles. JOURNAL OF ESSENTIAL OIL RESEARCH 2020. [DOI: 10.1080/10412905.2020.1858983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Mariann Csóka
- Department of Food Chemistry and Nutrition, Szent István University, Budapest, Hungary
| | - Mária Amtmann
- Department of Food Chemistry and Nutrition, Szent István University, Budapest, Hungary
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10
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The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6030077] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes, juice, and wine. The use of these yeasts to reduce alcohol levels in wines has garnered the attention of researchers and winemakers alike. This review critically analyses recent studies concerning the impact of non-Saccharomyces and Saccharomyces non-cerevisiae on two important parameters in wine: ethanol and glycerol. The influence they have in sequential, co-fermentations, and solo fermentations on ethanol and glycerol content is examined. This review highlights the need for further studies concerning inoculum rates, aeration techniques (amount and flow rate), and the length of time before Saccharomyces cerevisiae sequential inoculation occurs. Challenges include the application of such sequential inoculations in commercial wineries during harvest time.
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11
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A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds. Foods 2020; 9:foods9060726. [PMID: 32498461 PMCID: PMC7353473 DOI: 10.3390/foods9060726] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 05/24/2020] [Accepted: 05/30/2020] [Indexed: 11/17/2022] Open
Abstract
Background: To obtain wines with a lower percentage of alcohol, the simplest approach would be an earlier harvest of the grapes. However, this has implications for the wine composition and quality, due to the lack of phenolic maturity that these grapes may present. A technological innovation that could help in this situation could be the use of ultrasound in wineries. Methods: Grapes were harvested with two different ripening levels (25.4 °Brix and 29 °Brix), transported to the winery, and vinified. Also, a large-scale high-power ultrasound system was used to treat part of the less mature grapes just after crushing. These grapes were also vinified. The three different vinifications were skin-macerated for 7 days. The wine aroma compounds and physicochemical, chromatic, and sensory characteristics were analyzed at the time of bottling. Results: The wine made with the ultrasound-treated grapes showed very similar characteristics to the wine made with the more mature grapes, especially regarding total phenol and tannin content, but with an alcohol content 15% lower than the latter. Conclusions: The results indicate that this technology could be applied to grapes to favor the extraction of grape phenolic compounds, even when grape phenolic maturity is not complete, allowing the production of quality wines with a reduced alcohol content.
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12
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Schelezki OJ, Deloire A, Jeffery DW. Substitution or Dilution? Assessing Pre-fermentative Water Implementation to Produce Lower Alcohol Shiraz Wines. Molecules 2020; 25:molecules25092245. [PMID: 32397636 PMCID: PMC7249075 DOI: 10.3390/molecules25092245] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 05/04/2020] [Accepted: 05/05/2020] [Indexed: 11/16/2022] Open
Abstract
Changes to regulations by Food Standards Australia New Zealand have permitted the adjustment of must sugar levels with the addition of water in order to ensure a sound fermentation progress as well as mitigating excessive wine-alcohol levels. This study assessed the implications for Shiraz wine quality following a pre-fermentative must dilution (changing liquid-to-solid ratios), in comparison to juice substitution with water (constant liquid-to-solid ratios) that has previously been deemed a promising way to adjust wine-alcohol levels. While working within the legal limit of water addition to grape must, the effects of both approaches on wine quality parameters and sensory characteristics were rather similar, and of negligible nature. However, different implications between substitution and dilution appeared to be driven by grape maturity, and dilution was found to have a greater impact than substitution on some parameters at higher water implementation rates. In line with previous observations, longer hang-time followed by alcohol adjustments via pre-fermentation water addition were of limited merit compared to simply picking grapes earlier. This work provided further knowledge that supports informed decision making regarding the recently permitted approach of using water during winemaking.
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Affiliation(s)
- Olaf J. Schelezki
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia;
- Australian Research Council Training Centre for Innovative Wine Production, UA, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
| | - Alain Deloire
- Department of Biology-Ecology, University of Montpellier, L’institut Agro (SupAgro), 2 Place Pierre Viala, 34060 Montpellier, France;
| | - David W. Jeffery
- Department of Wine and Food Science, and Waite Research Institute, The University of Adelaide (UA), Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia;
- Australian Research Council Training Centre for Innovative Wine Production, UA, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
- Correspondence: ; Tel.: +61-8-8313-6649
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13
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Pham DT, Ristic R, Stockdale VJ, Jeffery DW, Tuke J, Wilkinson K. Influence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines. Food Chem 2020; 325:126869. [PMID: 32387983 DOI: 10.1016/j.foodchem.2020.126869] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 04/18/2020] [Accepted: 04/18/2020] [Indexed: 11/23/2022]
Abstract
Worldwide, winemakers are increasingly adopting alcohol management strategies to counter the higher wine ethanol concentrations observed over the past ~30 years. Wines with high ethanol levels exhibit increased 'hotness' on the palate, which is generally considered to negatively impact wine quality. This study investigated changes in the chemical and sensory profiles of five Cabernet Sauvignon wines following their partial dealcoholization by reverse osmosis-evaporative perstraction (RO-EP). Descriptive analysis (DA) of wine before and after RO-EP treatment indicated dealcoholization did not strongly affect wine aroma and flavor, consistent with the small changes observed in wine chemical composition. However, significant differences in the perception of wine palate attributes were observed, with dealcoholized wines found to exhibit lower acidity, sweetness, bitterness, saltiness and/or body. Astringency was enhanced following partial dealcoholization of one wine, but diminished in another. Sensory trials were also undertaken to determine the optimal ethanol concentration of wines, or the 'alcohol sweetspot'. Two approaches to alcohol sweetspotting of dealcoholized wines were evaluated, together with two methods of statistical analysis, chi-squared goodness of fit and one proportion tests.
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Affiliation(s)
- Duc-Truc Pham
- The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Renata Ristic
- The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Vanessa J Stockdale
- The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia; Treasury Wine Estate, 97 Sturt Highway, PMB 1, Nuriootpa, SA 5352, Australia.
| | - David W Jeffery
- The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Jonathan Tuke
- The University of Adelaide, School of Mathematical Sciences, Adelaide, SA 5000, Australia.
| | - Kerry Wilkinson
- The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, PMB 1, Glen Osmond, SA 5064, Australia.
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14
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Processes and purposes of extraction of grape components during winemaking: current state and perspectives. Appl Microbiol Biotechnol 2020; 104:4737-4755. [DOI: 10.1007/s00253-020-10558-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 03/08/2020] [Accepted: 03/18/2020] [Indexed: 12/29/2022]
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15
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Nguyen ANH, Capone DL, Johnson TE, Jeffery DW, Danner L, Bastian SEP. Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract. Foods 2019; 8:foods8110538. [PMID: 31683996 PMCID: PMC6915547 DOI: 10.3390/foods8110538] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 10/22/2019] [Accepted: 10/23/2019] [Indexed: 11/16/2022] Open
Abstract
Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to investigate its impact on the juice fermentation kinetics, and the chemical composition and sensory properties of the resulting wines. The fermentation kinetics of red grape juice were not significantly different between ferments. Basic chemical analyses plus headspace solid-phase micro-extraction (HS-SPME), gas chromatography‒mass spectrometry (GC-MS), and a rate-all-that-apply (RATA) (n = 65) sensory panel were used to investigate the influence of GL extract additions on wine composition and sensory characteristics. Of the 54 sensory attributes assessed, 39 significantly differentiated the wines. A clear separation between GL wine treatments was evident with PLS regression, where specific volatiles were correlated with relevant sensory attributes that dominated the wines. These products could be promising for emerging wine markets.
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Affiliation(s)
- Anh N H Nguyen
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Dimitra L Capone
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Trent E Johnson
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
| | - David W Jeffery
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Lukas Danner
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
| | - Susan E P Bastian
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
- Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia.
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16
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Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit. Foods 2018; 7:foods7120204. [PMID: 30545140 PMCID: PMC6306865 DOI: 10.3390/foods7120204] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 12/07/2018] [Accepted: 12/11/2018] [Indexed: 01/30/2023] Open
Abstract
The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 °Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed. The addition of seed oenotannin yielded higher tannin levels than addition of skin oenotannin, particularly for wines made from early-harvest grapes. The DA panel perceived sensory differences between H1 and H2 wines, but could not perceive any effect of supplementation on wine mouthfeel properties, with the exception of a minor increase in sweetness, attributed to mannoprotein addition to H1 wines, even when MP was added to wines at 2.5 times the level recommended for use in Australia.
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17
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Saha B, Longo R, Torley P, Saliba A, Schmidtke L. SPME Method Optimized by Box-Behnken Design for Impact Odorants in Reduced Alcohol Wines. Foods 2018; 7:foods7080127. [PMID: 30103385 PMCID: PMC6112000 DOI: 10.3390/foods7080127] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 08/04/2018] [Accepted: 08/08/2018] [Indexed: 11/18/2022] Open
Abstract
The important sampling parameters of a headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) procedure such as the extraction temperature, extraction time, and sample volume were optimized to quantify 23 important impact odorants in reduced alcohol red and white wines. A three-factor design of Box-Behnken experiments was used to determine the optimized sampling conditions for each analyte, and a global optimized condition at every ethanol concentration of interest determined using a desirability function that accounts for a low signal response for compounds. Shiraz and Chardonnay wines were dealcoholized from 13.7 and 12.2% v/v ethanol respectively, to 8 and 5% v/v, using a commercially available membrane-based technology. A sample set of the reduced alcohol wines were also reconstituted to their natural ethanol level to evaluate the effect of the ethanol content reduction on volatile composition. The three-factor Box-Behnken experiment ensured an accurate determination of the headspace concentration of each compound at each ethanol concentration, allowing comparisons between wines at varying ethanol levels to be made. Overall, the results showed that the main effect of extraction temperature was considered the most critical factor when studying the equilibrium of reduced alcohol wine impact odorants. The impact of ethanol reduction upon the concentration of volatile compounds clearly resulted in losses of impact odorants from the wines. The concentration of most analytes decreased with dealcoholization compared to that of the natural samples. Significant differences were also found between the reconstituted volatile composition and 5% v/v reduced alcohol wines, revealing that the dealcoholization effect is the result of a combination between the type of dealcoholization treatment and reduction in wine ethanol content.
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Affiliation(s)
- Bithika Saha
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
- School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
| | - Rocco Longo
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
- School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
| | - Peter Torley
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
- School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
| | - Anthony Saliba
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
- School of Psychology, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
| | - Leigh Schmidtke
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
- School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
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