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Alti-Palacios L, Martínez J, Teixeira JAC, Câmara JS, Perestrelo R. Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines. Foods 2023; 12:foods12061135. [PMID: 36981062 PMCID: PMC10047927 DOI: 10.3390/foods12061135] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 02/28/2023] [Accepted: 03/02/2023] [Indexed: 03/30/2023] Open
Abstract
Aroma compounds play a key role in wine quality due to their importance in wine aroma. The aim of the present study is to investigate the influence of cold pre-fermentative maceration (CPM) treatment on aromatic and sensory properties of white wines from four grape varieties (Tempranillo Blanco, Maturana Blanca, Viura and Garnacha Blanca) during two consecutive years (2019 and 2020). A total of 62 aroma compounds belonging to different chemical families were identified using headspace solid-phase microextraction combined with gas chromatography mass spectrometry (HS-SPME/GC-MS). CPM treatment enhanced the total relative concentration of alcohols, esters and acids compared to control wines. Regarding sensorial properties, esters made the greatest contribution to the studied white wines, mainly through the development of floral and fruity notes. On the other hand, CPM treatment did not significantly influence the total relative concentration of terpenoids, and different trends were observed according to grape variety and vintage. The obtained results showed differences in the wine's aromatic complexity according to the grape variety, the vintage and the treatment applied and suggested that CPM treatment could represent a suitable approach to manipulate the aromatic profile and enhance the aromatic quality and complexity of wine.
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Affiliation(s)
- Laura Alti-Palacios
- Instituto de Ciencias de la Vid y el Vino (Gobierno de La Rioja, Universidad de La Rioja, CSIC, Finca La Grajera) Ctra. de Burgos, Km. 6, 26007 Logroño, Spain
| | - Juana Martínez
- Instituto de Ciencias de la Vid y el Vino (Gobierno de La Rioja, Universidad de La Rioja, CSIC, Finca La Grajera) Ctra. de Burgos, Km. 6, 26007 Logroño, Spain
| | - José A C Teixeira
- Departamento de Engenharia Biológica, Universidade do Minho, 4710-057 Braga, Portugal
| | - José S Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Rosa Perestrelo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
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Di Bella G, Porretti M, Albergamo A, Mucari C, Tropea A, Rando R, Nava V, Lo Turco V, Potortì AG. Valorization of Traditional Alcoholic Beverages: The Study of the Sicilian Amarena Wine during Bottle Aging. Foods 2022; 11:foods11142152. [PMID: 35885399 PMCID: PMC9322394 DOI: 10.3390/foods11142152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/14/2022] [Accepted: 07/18/2022] [Indexed: 12/07/2022] Open
Abstract
Traditional alcoholic beverages have always been part of the Mediterranean culture and, lately, they have been re-evaluated to valorize both the territory and local customs. In this study, the Amarena wine, a fortified wine included in the national list of the traditional agri-food products, was characterized during bottle aging for oenological parameters, chromaticity, volatiles, and inorganic elements. Then, experimental data were visually interpreted by a principal component analysis (PCA). PCA revealed that most of oenological parameters (i.e., alcoholic grade, total dry extract, sugars, organic acids, and phenolic compounds) had a scarce discriminating power. Additionally, ethyl esters were only present in younger products, while remaining at quite constant levels. Conversely, certain metals (i.e., Mg, Na, Mn, Zn, and Cu), chromatic properties, and pH differentiated older Amarena bottles from the younger counterpart. Particularly, acetaldehyde and furanic compounds proved to be valid aging markers. A sensorial analysis highlighted that fruity and floral odors and flavors characterized younger beverages, while dried fruity, nutty, and spicy notes were displayed by older products, along with the valuable attribute of “oxidized” typically observed in aged Sherry wines. Overall, this study may encourage the production and commercialization of the Amarena wine, thus preserving the cultural heritage of the Mediterranean area.
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Affiliation(s)
- Giuseppa Di Bella
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
| | - Miriam Porretti
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98100 Messina, Italy;
| | - Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
- Correspondence:
| | - Claudio Mucari
- Fondazione Albatros—ITS Agroalimentare, 98100 Messina, Italy;
| | - Alessia Tropea
- Department of Research and Internationalization, University of Messina, 98100 Messina, Italy;
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
| | - Vincenzo Nava
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
| | - Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
| | - Angela Giorgia Potortì
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, 98100 Messina, Italy; (G.D.B.); (R.R.); (V.N.); (V.L.T.); (A.G.P.)
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Different approaches to supplement polysaccharide-degrading enzymes in vinification: effects on color extraction, phenolic composition, antioxidant activity and sensory profiles of Malbec wines. Food Res Int 2022; 157:111447. [DOI: 10.1016/j.foodres.2022.111447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 05/20/2022] [Accepted: 05/28/2022] [Indexed: 11/23/2022]
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Wine Fermentation Performance of Indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus Strains Isolated in a Piedmont Vineyard. BEVERAGES 2021. [DOI: 10.3390/beverages7020030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The role of yeast in wine quality is very important. The use of selected autochthonous yeasts is becoming more and more frequent in enology, not only to obtain a diversification of wines, but also as a link between the wine and its territory of origin. The objectives of this work were to test two indigenous yeasts in a cellar on a pilot scale. The yeasts were a strain of Saccharomyces cerevisiae and a strain of Saccharomyces paradoxus previously isolated in a vineyard in Piedmont (Italy). Studying the oenological characteristics of S. paradoxus is of particular interest, as it is rarely found in the cellar–vineyard environment. Molecular biology methods confirmed the predominance of the strain inoculated in the various fermentation tests. Additionally, products of yeast metabolism, including volatile compounds, were quantified at the end of the alcoholic fermentation and sensory profile of wines was tested by a trained panel of tasters. Our results indicated that both strains have good characteristics to be used as starter in winemaking; S. paradoxus was characterized by a high production of glycerol and the ability to degrade malic acid, together with a lower production of ethanol and a low volatile acidity, while S. cerevisiae conferred to the wine a pleasant smell of rose, as highlighted in the sessions of sensory analysis.
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Ruiz-Rodríguez A, Durán-Guerrero E, Natera R, Palma M, Barroso CG. Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes. Foods 2020; 9:foods9111529. [PMID: 33114348 PMCID: PMC7690885 DOI: 10.3390/foods9111529] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 10/11/2020] [Accepted: 10/16/2020] [Indexed: 11/16/2022] Open
Abstract
Freezing grapes is a winemaking technique known as cryoextraction that intends to modify the composition of the final wines. The changes that take place in the frozen grapes facilitate the transfer of certain compounds from the grape skins into the musts because of the grape's unstructured tissues. For this study, the white grape variety Muscat of Alexandria was selected. Two different cryoextraction procedures have been analyzed as follows: (i) Ultrafast freezing, and (ii) liquid nitrogen freezing. The wines obtained using liquid nitrogen freezing exhibited higher levels of terpenoids, as well as higher levels of hydroxylic compounds and fatty acids than both the wines obtained through traditional methods and ultrafast freezing wines. In any case, both freezing techniques produced wines of a more intense aroma compared with those wines obtained by traditional methods. In fact, liquid nitrogen freezing produced the wines with the most intense aroma and were the best valued by the tasting panel.
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Exploring the aromatic complexity of Sardinian red wines obtained from minor and rare varieties. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03613-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Tomašević M, Lisjak K, Vanzo A, Baša Česnik H, Gracin L, Ćurko N, Kovačević Ganić K. Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/112328] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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8
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Sun SY, Zhang QF, Liu WL, Li HM, Liu YL, Jiang XM, Zhao YP. Influence of maceration techniques on the chemical, aromatic, sensory and biogenic amine profiles of cherry wine. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.524] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Shu Yang Sun
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Qin Fang Zhang
- Institute of Food Science and Engineering; Yantai University; Yantai Shandong 264005 People's Republic of China
| | - Wen Li Liu
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Hua Min Li
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Yan Long Liu
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Xiao Man Jiang
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Yu Ping Zhao
- Institute of Food Science and Engineering; Yantai University; Yantai Shandong 264005 People's Republic of China
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Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3161-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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10
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Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation. Food Res Int 2018; 107:257-266. [PMID: 29580483 DOI: 10.1016/j.foodres.2018.02.029] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 02/06/2018] [Accepted: 02/11/2018] [Indexed: 11/24/2022]
Abstract
Two different Metschnikowia strains (M. pulcherrima MP 346 or M. fructicola MF 98-3) were applied for the first time, during pre-fermentative cold maceration (PCM) in order to enhance the properties and stability of Sangiovese wine color. During the 2014 and 2015 vintages a total of eight wines were produced with 24 h of cold maceration (PCM 24 h) or 72 h (PCM 72 h), respectively. PCM was carried out in presence of MP 346 or MF 98-3 or pectic enzyme (Cuvée Rouge). The sequential inoculation of S. cerevisiae strain was carried out at the end of PCM. After 12 months in the bottle, the MP 346 and MF 98-3 wines contained much higher levels of total flavonoids than the Control sample for both vintages and regardless PCM duration. Moreover, in both vintages only MF 98-3 showed a higher color intensity than the Control sample after 12 months in the bottle. However, neither PCM duration nor the microbial/enzymatic treatment increased the level of anthocyanins at draining off. Both wines produced by the pre-fermentative inoculum with Metschnikowia strains (MP 346 and MF 98-3) retained their red hue, regardless the duration of pre-fermentative and fermentative macerations, while the Control wines were characterized by faster rates of color loss.
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11
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Influence of early seeds removal on the physicochemical, polyphenolic, aromatic and sensory characteristics of red wines from Gaglioppo cv. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2842-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Wang J, Huo S, Zhang Y, Liu Y, Fan W. Impact of various maceration techniques on the phenolic and volatile composition of Chenin Blanc wines. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13215] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jun Wang
- College of Food Science and Engineering; Shanxi Agricultural University; Taigu 030801 China
| | - Sufang Huo
- College of Food Science and Engineering; Shanxi Agricultural University; Taigu 030801 China
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Yuxiu Zhang
- College of Food Science and Engineering; Shanxi Agricultural University; Taigu 030801 China
- College of Food Engineering and Biotechnology; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Yaping Liu
- College of Food Science and Engineering; Shanxi Agricultural University; Taigu 030801 China
| | - Weixin Fan
- Center of Experiment and Teaching; Shanxi Agricultural University; Taigu 030801 China
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13
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Mihnea M, González-SanJosé M, Ortega-Heras M, Pérez-Magariño S. A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.024] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Cai J, Zhu BQ, Wang YH, Lu L, Lan YB, Reeves MJ, Duan CQ. Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters. Food Chem 2014; 154:217-29. [DOI: 10.1016/j.foodchem.2014.01.003] [Citation(s) in RCA: 114] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2013] [Revised: 12/20/2013] [Accepted: 01/02/2014] [Indexed: 11/30/2022]
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15
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Guaita M, Petrozziello M, Motta S, Bonello F, Cravero MC, Marulli C, Bosso A. Effect of the Closure Type on the Evolution of the Physical-Chemical and Sensory Characteristics of a Montepulciano d'AbruzzoRoséWine. J Food Sci 2013; 78:C160-9. [PMID: 23324077 DOI: 10.1111/1750-3841.12022] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2012] [Accepted: 11/22/2012] [Indexed: 11/30/2022]
Affiliation(s)
- Massimo Guaita
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura; Centro di Ricerca per l'Enologia -; via Pietro Micca 35 -; 14100; Asti; Italy
| | - Maurizio Petrozziello
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura; Centro di Ricerca per l'Enologia -; via Pietro Micca 35 -; 14100; Asti; Italy
| | - Silvia Motta
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura; Centro di Ricerca per l'Enologia -; via Pietro Micca 35 -; 14100; Asti; Italy
| | - Federica Bonello
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura; Centro di Ricerca per l'Enologia -; via Pietro Micca 35 -; 14100; Asti; Italy
| | - Maria Carla Cravero
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura; Centro di Ricerca per l'Enologia -; via Pietro Micca 35 -; 14100; Asti; Italy
| | - Concezio Marulli
- Cantina Ciccio Zaccagnini -; Contrada Pozzo; -65020; Bolognano; Pescara; Italy
| | - Antonella Bosso
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura; Centro di Ricerca per l'Enologia -; via Pietro Micca 35 -; 14100; Asti; Italy
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