Changes in volatile compounds during maturation of some grape varieties

Gómez, Encarna; Martı́nez, A.; Laencina, J.

doi:10.1002/jsfa.2740670213

Cited by 72 publications

(73 citation statements)

References 7 publications

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“…FADP accounted for 99% of the volatile fraction of Frontenac gris, Frontenac blanc and Seyval blanc, whereas the proportion of FADP accounted for 96% and 90% of total quantified volatile compounds in the musts of St. Pepin and Vidal, respectively. In V. vinifera, C 6 compounds constitute the largest proportion of free volatile compounds in the socalled "neutral" varieties and are significant contributors to the herbaceous character found in grape musts [21]. In agreement with the present work, previous studies have shown that C 6 compounds are the main constituents of the flavor profile in several IHV varieties representing, in most cases, over 94% of total volatile compounds [3,22].…”

Section: Compounds and Other Fadpsupporting

confidence: 92%

Volatile Compounds from Must and Wines from Five White Grape Varieties

Slegers¹,

Angers²,

Pedneault³

2017

J Food Chem Nanotechnol

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Viticulture and wine production in challenging environments such as cold and humid areas has substantially expanded in recent years, mostly due to the development of grapevine varieties that show high resistance to fungal diseases and cold temperatures. These interspecific hybrid Vitis (IHV) varieties result from multiple crosses between Vitis vinifera varieties and North American native species such as V. riparia and V. labrusca. Limited scientific information is available on the aroma and winemaking of IHV, and about the relationships between grape and wine composition in regard to compounds of enological interest. In this work, the profile of volatile compounds of grapes and wines from five white IHV varieties largely grown in cold-climate viticulture (Frontenac blanc, Frontenac gris, Seyval, St. Pepin and Vidal) was determined by GC-MS-SPME. Compound classes detected in juice and wine included fatty acid degradation products that represented the largest part of volatile compounds, fatty acid ethyl esters, terpenes, C 13 -norisoprenoids, and volatile phenols and other phenyl derivatives. The flavor profile of Vidal showed the largest diversity of compounds in both juice and wine, and the overall highest amount of volatile compounds of all varieties. Principal component analysis showed relationships between the presence of certain C 6 compounds, terpene and volatile phenols in musts and in the finished wines.

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Section: Compounds and Other Fadpsupporting

confidence: 92%

Volatile Compounds from Must and Wines from Five White Grape Varieties

Slegers¹,

Angers²,

Pedneault³

2017

J Food Chem Nanotechnol

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“…In the red wines, 1-hexanol showed high values in Cabernet Sauvignon (1370.49 µg/L) and Tempranillo (1231.71 µg/L) wines; however, 1-hexanol was only present in trace amounts in the Cabernet Sauvignon from the Loess Plateau region of China (Jiang & Zhang, 2010). C6 compounds are partly responsible for the green and herbaceous aroma of grapes and wines (Gómez et al, 1995). High water status, especially during the later stages of ripening, could have negative effects on wine aroma.…”

Section: Alcoholsmentioning

confidence: 99%

Determination of Odorants in Varietal Wines from International Grape Cultivars (Vitis vinífera) Grown in NW Spain

Vilanova¹,

Genisheva²,

Graña³

et al. 2016

SAJEV

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This work was carried out to investigate the odorants found in ten varietal wines from different international grape cultivars (Merlot, Cabernet Sauvignon, Pinot noir, Tempranillo, Sauvignon blanc, Riesling, Chardonnay, Pinot gris, Pinot blanc and Gewürztraminer) grown in northwest Spain. Monoterpenes, alcohols, fatty acids, ethyl esters, acetates and volatile phenols were determined by gas chromatographymass spectrometry (GC-MS). The results showed that Gewürztraminer white wines had the highest concentration of volatile compounds (35.7 mg/L). Monoterpenes, linalool, terpineol, citronellol and nerol were detected only in Riesling and Gewürztraminer white wines. In the red wines, Cabernet Sauvignon followed by Merlot wines showed the highest concentration of total volatile composition (55.60 mg/L and 50.90 mg/L respectively), characterised by a higher concentration of alcohols. Based on the individual odour threshold, white Gewürztraminer and red Pinot noir wines showed the highest total OAV value. ANOVA has shown significant differences among wines. Principal component analysis performed a grouping of the monovarietal wines -Sauvignon blanc-Pinot blanc-Riesling and Pinot gris gris-Gewürztraminer in the white wines, and Cabernet Sauvignon-Tempranillo in the red wines.

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“…In a previous study, the volatiles formed during the development of three types of non-aromatic grape cultivars revealed that only C6 volatile compounds were present in high concentrations; therefore, changes in the proportion of C6 volatile compounds can be used to confirm optimum maturity of the fruit (Gomez et al, 1995). Other studies revealed that the proportion of volatiles increased significantly after grape colouring (Park et al, 1991;Coelho, et al, 2007).…”

Section: Introductionmentioning

confidence: 97%

Changes in Volatile Profiles and Activity of Hydroperoxide Lyase and Alcohol Dehydrogenase During the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

OuYang

Gao

et al. 2015

SAJEV

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In this study we focused on the development of Cabernet Sauvignon grapes and investigated changes in the activity of alcohol dehydrogenase (ADH) and hydroperoxide lyase (HPL) in different tissues. We sampled grape skin at four, six, seven, eight, nine, 10, 12, 14 and 16 weeks after anthesis; developing flowers when blooming at 0%, 5%, 50%, and 90%; and leaves at two and four weeks before anthesis and at two, four, six, eight, nine, and 10 weeks after anthesis. We also examined the type and fluctuation of volatile contents. ADH activity increased with the development of flowers and grape skins, which led to the increasing of types and concentration of alcohols. Low levels of 9-HPL led to low concentrations of C9 compounds. According to this paper, C6 compounds became abundant with the development of grape berries, while the activity of 13-HPL kept at a low level in the flowers and grape skins. There might have been a high level of 13-HPL activity from the end of flowering until fruit setting that we did not detect. Furthermore, similar C6 and C5 compounds were detected across all tissues, including hexanal, (E)-2-hexenal, (Z)-3-hexenal, (Z)-2-penten-1-ol, (Z)-3-hexen-1-ol, 1-hexanol and 3-hexen-1-ol. Generally speaking, the concentrations of C6 and C5 compounds could be used as the criterion of maturation of the three grape tissues.

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Changes in volatile compounds during maturation of some grape varieties

Cited by 72 publications

References 7 publications

Volatile Compounds from Must and Wines from Five White Grape Varieties

Volatile Compounds from Must and Wines from Five White Grape Varieties

Determination of Odorants in Varietal Wines from International Grape Cultivars (Vitis vinífera) Grown in NW Spain

Changes in Volatile Profiles and Activity of Hydroperoxide Lyase and Alcohol Dehydrogenase During the Development of Cabernet Sauvignon Grapes (Vitis vinifera L.)

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