1
|
Muñoz-Redondo JM, Valcárcel-Muñoz MJ, Solana RR, Puertas B, Cantos-Villar E, Moreno-Rojas JM. Development of a methodology based on headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry for the analysis of esters in brandies. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
2
|
Martínez-García R, Mauricio JC, García-Martínez T, Peinado RA, Moreno J. Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing. Food Chem 2021; 357:129784. [PMID: 33901917 DOI: 10.1016/j.foodchem.2021.129784] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2021] [Revised: 04/07/2021] [Accepted: 04/08/2021] [Indexed: 11/17/2022]
Abstract
A native veil-forming yeast and a commercial yeast strain were used to elaborate sparkling wines by the Champenoise method with a grape variety traditionally used for the production of still wines. Wines aged on lees for fifteen months were sampled at five points and their physicochemical and sensory indices were analysed. Unsupervised and supervised statistical techniques were used to establish a comparison between 81 volatile compounds and eight odour descriptors (chemical, fruity, floral, fatty, balsamic, vegetal, empyreumatic and spicy). Principal component analysis of both datasets showed good separation among the samples in relation to ageing time and yeast strain. By using a partial least squares regression-based criterion, 38 odour active compounds were selected as the most influential for the ageing factor and out of them, only 27 were unique to certain aroma descriptors. These results contribute to a better understanding of the aroma perception of sparkling wines.
Collapse
Affiliation(s)
- Rafael Martínez-García
- Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain.
| | - Juan Carlos Mauricio
- Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain
| | - Teresa García-Martínez
- Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain
| | - Rafael A Peinado
- Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry and Microbiology, Marie Curie (C3) and Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A km 396, 14014 Cordoba, Spain.
| |
Collapse
|
3
|
Jagatić Korenika AM, Preiner D, Tomaz I, Jeromel A. Volatile Profile Characterization of Croatian Commercial Sparkling Wines. Molecules 2020; 25:molecules25184349. [PMID: 32971979 PMCID: PMC7570469 DOI: 10.3390/molecules25184349] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/16/2020] [Accepted: 09/17/2020] [Indexed: 11/16/2022] Open
Abstract
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.
Collapse
Affiliation(s)
- Ana-Marija Jagatić Korenika
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (A.-M.J.K.); (I.T.); (A.J.)
| | - Darko Preiner
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (A.-M.J.K.); (I.T.); (A.J.)
- Center of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
- Correspondence:
| | - Ivana Tomaz
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (A.-M.J.K.); (I.T.); (A.J.)
- Center of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia
| | - Ana Jeromel
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia; (A.-M.J.K.); (I.T.); (A.J.)
| |
Collapse
|
4
|
Martínez-García R, Moreno J, Bellincontro A, Centioni L, Puig-Pujol A, Peinado RA, Mauricio JC, García-Martínez T. Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats. Food Chem 2020; 334:127574. [PMID: 32721835 DOI: 10.1016/j.foodchem.2020.127574] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 06/12/2020] [Accepted: 07/11/2020] [Indexed: 01/03/2023]
Abstract
Effect of yeast inoculation format (F), temperature (T), and "on lees" ageing time (t) factors were evaluated on the composition of sparkling wines by a quantitative fingerprint obtained from volatile metabolites and the response of an electronic nose (E-nose). Wines elaborated according the traditional method at 10 and 14 °C, free cells and yeast biocapsules formats were monitored at 15 and 24 months of ageing time. Sixty-six volatiles identified and quantified in the eight sampling lots were subjected to a pattern recognition technique. A dual criterion based on univariate (ANOVA) and multivariate analysis (PLS-DA) through the variable importance projection (VIP) values, allowed to identify ten volatiles as potential markers for T factor, eleven for t and twelve for F factors. The discriminant models based on E-nose dataset enable a 100% correct classification of samples, in relation with t and F factors and the 83% for T factor.
Collapse
Affiliation(s)
- Rafael Martínez-García
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain.
| | - Andrea Bellincontro
- DIBAF, Department for Innovation in Biological, Agro-food and Forest Systems - Postharvest Laboratory, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy
| | - Luna Centioni
- DIBAF, Department for Innovation in Biological, Agro-food and Forest Systems - Postharvest Laboratory, University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy
| | - Anna Puig-Pujol
- Institut de Recerca i Tecnologia Agroalimentaries - Institut Català de la Vinya i el Vi), Plaça Àgora, 2, 08720 Vilafranca del Penedès (Barcelona), Spain
| | - Rafael A Peinado
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain.
| | - Juan Carlos Mauricio
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain
| | - Teresa García-Martínez
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain
| |
Collapse
|
5
|
Muñoz-Redondo JM, Ruiz-Moreno MJ, Puertas B, Cantos-Villar E, Moreno-Rojas JM. Multivariate optimization of headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry for the analysis of terpenoids in sparkling wines. Talanta 2019; 208:120483. [PMID: 31816799 DOI: 10.1016/j.talanta.2019.120483] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 10/16/2019] [Accepted: 10/18/2019] [Indexed: 12/19/2022]
Abstract
A headspace solid-phase microextraction coupled to gas-chromatography and mass spectrometry (HS-SPME-GC-MS) was developed and validated for the determination of 26 terpenes in sparkling wines. The use of a Box-Behnken experimental design, together with the desirability function D, allowed the extraction conditions of the method to be optimized. The optimal extraction conditions were found at a dilution ratio of 2:3, the addition of 3.5 g of NaCl, an extraction temperature of 46 °C and an extraction time of 52 min, using the DVB/CAR/PDMS fibre. Afterwards, the analytical method was successfully validated in terms of linearity, matrix effect, limit of detection and quantification, precision and accuracy. To test the developed method, 35 commercial sparkling wines from different grape varieties, geographical regions and ageing times were analysed and their terpenoid profile was monitored. The use of multivariate statistical tools made it possible to highlight differences in the samples related to the terpene profile. Finally, the most important compounds involved in the discrimination of the samples were identified by means of iterative variable selection procedures.
Collapse
Affiliation(s)
- José Manuel Muñoz-Redondo
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez Pidal, SN, 14004, Córdoba, Spain.
| | - María José Ruiz-Moreno
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez Pidal, SN, 14004, Córdoba, Spain
| | - Belén Puertas
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Rancho de la Merced, Ctra. Cañada de la Loba (CA-3102), Km 3, 11471, Jerez de la Frontera, Spain
| | - Emma Cantos-Villar
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Rancho de la Merced, Ctra. Cañada de la Loba (CA-3102), Km 3, 11471, Jerez de la Frontera, Spain
| | - José Manuel Moreno-Rojas
- Department of Food Science and Health, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez Pidal, SN, 14004, Córdoba, Spain.
| |
Collapse
|
6
|
Martínez-García R, Roldán-Romero Y, Moreno J, Puig-Pujol A, Mauricio JC, García-Martínez T. Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO 2 over-pressure on the volatilome. Food Chem 2019; 308:125555. [PMID: 31655483 DOI: 10.1016/j.foodchem.2019.125555] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 09/13/2019] [Accepted: 09/16/2019] [Indexed: 02/01/2023]
Abstract
Saccharomyces cerevisiae flor yeast is used for the first time in sparkling wine-making. Twenty-six oenological variables and fifty-three volatile metabolites are quantified in the middle (P = 3 bar) and at the end (P = 6 bar) of the second fermentation, carried out in open and closed bottles. A heat-map of volatiles and the fingerprints obtained for ten chemical families and ten odorant series visualize the changes for each condition. Terpenes, fatty acids and volatile phenols increased their contents by pressure effect at the end of the study by 25.0, 7.8 and 2.2%, respectively. The remaining families decrease between 17.4% and 30.1% for furanic compounds and esters in the same stage. A Principal Component Analysis established that nine volatiles are mainly affected by pressure and five by fermentation stage. The use of ethanol-tolerant flor yeasts constitutes an innovative procedure for the enhancement of the sparkling wines diversification.
Collapse
Affiliation(s)
- Rafael Martínez-García
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain
| | - Yenifer Roldán-Romero
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain
| | - Juan Moreno
- Department of Agricultural Chemistry, Marie Curie (C3) Building, Agrifood Campus of International Excellence CeiA3, University of Córdoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain.
| | - Anna Puig-Pujol
- Institut de Recerca i Tecnologia Agroalimentaries - Institut Català de la Vinya i el Vi), Plaça Àgora, 2, 08720 Vilafranca del Penedès, Barcelona, Spain
| | - Juan Carlos Mauricio
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain
| | - Teresa García-Martínez
- Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, kmm 396, 14014 Cordoba, Spain
| |
Collapse
|
7
|
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] [What about the content of this article? (0)] [Affiliation(s)] [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.
Collapse
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.
| |
Collapse
|
8
|
Puertas B, Jimenez-Hierro M, Cantos-Villar E, Marrufo-Curtido A, Carbú M, Cuevas F, Moreno-Rojas J, González-Rodríguez V, Cantoral J, Ruiz-Moreno M. The influence of yeast on chemical composition and sensory properties of dry white wines. Food Chem 2018; 253:227-235. [DOI: 10.1016/j.foodchem.2018.01.039] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2017] [Revised: 12/17/2017] [Accepted: 01/03/2018] [Indexed: 10/18/2022]
|