Changes in Color and Odorant Compounds during Oxidative Aging of Pedro Ximenez Sweet Wines

Abstract

Pedro Ximenez sweet wines obtained following the typical criaderas and solera method for sherry wines and subjected to oxidative aging for 0, 1.3, 4.2, 7.0, or 11.5 years were studied in terms of color and aroma fraction by using the CIELab method and gas chromatography, respectively. The parameters defining the CIELab color space (a*, b*, and L*) were subjected to a multiple-range test (p<0.05) that allowed discrimination of the five wine aging levels studied into five uniform groups according to aging time. The aroma fraction was found to include 15 active odorant compounds with OAV > 1 that enriched the wines with fruity, fatty, floral, and balsamic notes during the aging process. The changes in color parameters and active odorants were not linearly related to aging time, being especially marked during the first 1.3 years and then less substantial up to the 7 years, the oldest wines exhibiting sensorial properties markedly departing from all others. For the wines aged over 1.3 years (minimum aging), 2,3-butanedione, linalool, and decanal can be used as reliable fingerprints of the older wines' quality.

Antioxidant activity, browning and volatile Maillard compounds in Pedro Ximénez sweet wines under accelerated oxidative aging

“…Table 5 shows the contents of volatile products of the Maillard reaction. Special note among them are furfurals, which have so far been detected in must from Pedro Ximénez raisins (Franco et al, 2004), Pedro Ximénez sweet wines (Chaves et al, 2007), Madeira wines (Alves, Nascimento, & Nogueira, 2005;Cámara, Alves, & Marques, 2006), red wines obtained from Merlot, Cabernet Sauvignon and Grenache grapes (López, Ferreira, Hernández, & Cacho, 1999), and Baga red wines (Rocha, Rodrigues, Coutinho, Delgadillo, & Coimbra, 2004). All furfurals detected increased significantly in content throughout the thermal treatment.…”

“…The resulting wine is oxidatively aged by the "criaderas and solera" system (Berlanga, Peinado, Millan, Mauricio, & Ortega, 2004). The casks used are of very old wood to reduce the contribution of tannins and aromas from the wood, although a remarkable transference of lactonas to the wine takes place (Chaves, Zea, Moyano, & Medina, 2007). After aging, and prior to bottling, wine is again fortified to 15% ethanol (v/v).…”

Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades

“…The famous Sherry wines are principally produced in 2 southern areas of Spain, Jerez and Montilla‐Moriles. The climate conditions strongly determine the particular composition of these wines and comprise moderately low average minimum temperatures (lows of 5 °C in winter and highs of 17 °C in summer) and high temperatures in summer, above 35 °C or even above 40 °C during the grape‐ripening stage (Chaves and others ; Moreno and others ). The region is a dry zone, where rainfall is unevenly distributed throughout the year and also at times is about 400 mm or less.…”

Characteristic Aroma Compounds in Two New Vitis vinifera Cultivars (Table Grapes) and Impact of Vintage and Greenhouse Cultivation

“…Linalool appeared to be very sensitive to sunlight, and the concentration of this volatile compound decreased in response to reduce sunlight (Belancic et al, 1997). Accordingly, the decrease in β-damascenone in 'Wuhecuibao' and linalool in 'Zaoheibao' grown in the greenhouse suggest we should provide additional Chaves et al (2007); f reference Hashizume and Samuta (1997); g reference Osorio et al (2006); h reference Ferreira et al (2001). -: Not detected.…”