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Sánchez-Gómez R, Cebrián-Tarancón C, Fernández-Roldán F, Alonso GL, Salinas MR. Toasted Vine Shoots as an Alternative Enological Tool. Impact on the Sensory Profile of Tempranillo Wines during Bottle Aging. J Agric Food Chem 2024; 72:1914-1927. [PMID: 36960639 PMCID: PMC10835734 DOI: 10.1021/acs.jafc.2c08982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 03/15/2023] [Accepted: 03/15/2023] [Indexed: 06/18/2023]
Abstract
The use of toasted vine shoots (SEGs) as an enological tool is a new practice that seeks to improve wines by differentiating between them and encouraging sustainable wine production. The sensorial impact during bottle aging of wines treated with SEGs is a key factor to consider. This paper studies the influence of SEGs on Tempranillo wines treated with their own SEGs in two different doses (12 and 24 g/L) at two differences moments (during alcoholic fermentation and after malolactic fermentation) throughout 1 year of bottle aging. The results indicate that addition moment is the factor that most affects the evolution of sensorial descriptors. The greatest evolution in the wines was observed during the first 4 months, wherein improved integration of the notes related to addition of SEGs occurred. A reduction in the perception of dryness and bitterness was observed in the treated wines, therefore, SEGs could be considered accelerators to eliminate these initial sensations from wines.
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Affiliation(s)
- R. Sánchez-Gómez
- Cátedra
de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
| | - C. Cebrián-Tarancón
- Cátedra
de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
| | - F. Fernández-Roldán
- Cátedra
de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
- Pago
de la Jaraba, Crta, Nacional
310, km 142, 7, 02600 Villarrobledo, Spain
| | - G. L. Alonso
- Cátedra
de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
| | - M. R. Salinas
- Cátedra
de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain
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Felföldi Z, Ranga F, Socaci SA, Farcas A, Plazas M, Sestras AF, Vodnar DC, Prohens J, Sestras RE. Physico-Chemical, Nutritional, and Sensory Evaluation of Two New Commercial Tomato Hybrids and Their Parental Lines. Plants (Basel) 2021; 10:plants10112480. [PMID: 34834843 PMCID: PMC8620249 DOI: 10.3390/plants10112480] [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] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 11/08/2021] [Accepted: 11/13/2021] [Indexed: 06/01/2023]
Abstract
Tomato (Solanum lycopersicum) is the globally most consumed vegetable. The objective of this research was to analyze physico-chemical, nutritional and sensorial components (taste and flavor) in two new commercial hybrids (AS 300 F1 and AS 400 F1) and their four F7 parental lines. Two widely grown F1 hybrids (Precos F1 and Addalyn F1) were used as controls. The results obtained for carbohydrates (HPLC-RID) indicated that the highest values (27.82 mg/g) were recorded in the paternal line AS 10 of the new hybrid AS 400 F1. The highest values of total organic acids (HPLC-VWD) were recorded in Addalyn F1 (5.06 m/g), while the highest value of phenolic compounds (HPLC-DAD-ESI⁺) were identified in the maternal line AS 09 of the hybrid AS 400 F1 (96.3 µg/g). Intrinsic sensory values were analyzed by male and female tasters of different ages using a hedonic scale. The tasters' perception revealed obvious taste differences between tomato genotypes. The study allowed determining genetic parameters of interest (heterosis and heterobeltosis) for the new hybrids, as well as a detailed characterization of the chemical composition and organoleptic quality of the parental breeding lines and their hybrids, which is useful in tomato breeding.
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Affiliation(s)
- Zoltán Felföldi
- Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur St., 400372 Cluj-Napoca, Romania; (Z.F.); (A.F.S.)
- Private Research Station Agrosel, 268 Laminoriștilor St., 400500 Câmpia Turzii, Romania
| | - Floricuta Ranga
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur St., 400372 Cluj-Napoca, Romania; (F.R.); (D.C.V.)
| | - Sonia Ancuta Socaci
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur St., 400372 Cluj-Napoca, Romania; (S.A.S.); (A.F.)
| | - Anca Farcas
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur St., 400372 Cluj-Napoca, Romania; (S.A.S.); (A.F.)
| | - Mariola Plazas
- Institute for Conservation and Improvement of Valencian Agrodiversity (COMAV), Universitat Politècnica de València, Camí de Vera 14, 46022 Valencia, Spain; (M.P.); (J.P.)
| | - Adriana F. Sestras
- Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur St., 400372 Cluj-Napoca, Romania; (Z.F.); (A.F.S.)
| | - Dan Cristian Vodnar
- Department of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur St., 400372 Cluj-Napoca, Romania; (F.R.); (D.C.V.)
| | - Jaime Prohens
- Institute for Conservation and Improvement of Valencian Agrodiversity (COMAV), Universitat Politècnica de València, Camí de Vera 14, 46022 Valencia, Spain; (M.P.); (J.P.)
| | - Radu E. Sestras
- Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur St., 400372 Cluj-Napoca, Romania; (Z.F.); (A.F.S.)
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Simonin S, Roullier-Gall C, Ballester J, Schmitt-Kopplin P, Quintanilla-Casas B, Vichi S, Peyron D, Alexandre H, Tourdot-Maréchal R. Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines. Front Microbiol 2020; 11:1308. [PMID: 32612594 PMCID: PMC7308991 DOI: 10.3389/fmicb.2020.01308] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [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: 04/03/2020] [Accepted: 05/22/2020] [Indexed: 11/13/2022] Open
Abstract
In wine, one method of limiting the addition of sulphites, a harmful and allergenic agent, is bio-protection. This practice consists of the early addition of microorganisms on grape must before fermentation. Non-Saccharomyces yeasts have been proposed as an interesting alternative to sulphite addition. However, scientific data proving the effectiveness of bio-protection remains sparse. This study provides the first analysis of the chemical and microbiological effects of a Metschnikowia pulcherrima strain inoculated at the beginning of the red winemaking process in three wineries as an alternative to sulphiting. Like sulphiting, bio-protection effectively limited the growth of spoilage microbiota and had no influence on the phenolic compounds protecting musts and wine from oxidation. The bio-protection had no effect on the volatile compounds and the sensory differences were dependent on the experimental sites. However, a non-targeted metabolomic analysis by FTICR-MS highlighted a bio-protection signature.
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Affiliation(s)
- Scott Simonin
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
| | - Chloé Roullier-Gall
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
| | - Jordi Ballester
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS, UMR 1324 INRA-Université de Bourgogne Franche Comté, Dijon, France
| | - Philippe Schmitt-Kopplin
- Analytical Food Chemistry, Technische Universität München, Munich, Germany.,Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | - Beatriz Quintanilla-Casas
- Nutrition, Food Science and Gastronomy Department, INSA - XaRTA (Catalonian Reference Network on Food Technology), University of Barcelona, Santa Coloma de Gramenet, Spain
| | - Stefania Vichi
- Nutrition, Food Science and Gastronomy Department, INSA - XaRTA (Catalonian Reference Network on Food Technology), University of Barcelona, Santa Coloma de Gramenet, Spain
| | - Dominique Peyron
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265 CNRS, UMR 1324 INRA-Université de Bourgogne Franche Comté, Dijon, France
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, Dijon, France
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