Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry

Xiang, Xiao-Feng; Lan, Yi-Bin; Gao, Xiaotong; Xie, Han; An, Zhao-Yan; Lv, Zhi-Hao; Yin-Shi,; Duan, Chang‐Qing; Wu, Guangfeng

doi:10.1016/j.foodres.2020.109388

Cited by 39 publications

(57 citation statements)

References 34 publications

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“…Ethyl esters are formed because of the esterification of fatty acids during the alcoholic fermentation of must. The acetates from higher alcohols and the ethyl esters from fatty acids are associated to floral and fruity aromas in young wines [ 39 ]. Therefore, they are usually appreciated in young wines.…”

Section: Resultsmentioning

confidence: 99%

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

Ruiz-Rodríguez

Durán‐Guerrero

Natera

et al. 2020

Foods

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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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Section: Resultsmentioning

confidence: 99%

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

Ruiz-Rodríguez

Durán‐Guerrero

Natera

et al. 2020

Foods

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“…Currently, high quality Spine grape spirits are produced by several local wineries and are welcomed by local consumers. Xiang [26] identified the key odor-active volatile compounds in the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine. The volatile compounds had considerably varying amounts in the head, heart, and tail fractions due to differences in boiling point and solubility, which resulted in various evolution patterns during distillation.…”

Section: Vitis Davidii (Spine Grape)mentioning

confidence: 99%

“…The volatile compounds had considerably varying amounts in the head, heart, and tail fractions due to differences in boiling point and solubility, which resulted in various evolution patterns during distillation. The head fraction was characterized by fruity, fusel/solvent notes owing to higher concentrations of higher alcohols and esters, while the tail fraction had more intense smoky/animal, and sweaty/fatty attributes due to higher concentrations of volatile phenols and fatty acids [26].…”

Section: Vitis Davidii (Spine Grape)mentioning

confidence: 99%

Winemaking in Cold Regions with Buried Viticulture in China

Tengzhen¹,

Shunyu²

2022

Grapes and Wine

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China has a long history of grape cultivation and wine making, and it has grown to be one of the most important countries in terms of grape cultivation, wine production, and wine consumption. According to meteorological and geographical regionalization, China’s wine production area has been divided into 11 regions, the majority of which are located in cold and mid-temperate regions in northern China, where vines must be buried in winter and unearthed in spring. In China, the main cultivated grape varieties are similar, with the red variety accounting for more than 80% of the total, while the white variety represents just 20%. Currently, Cabernet Sauvignon is the most widely planted variety, but Marselan, another red variety, have recently shown good prospects. Wild grape species such as Vitis amurensis, Vitis davidii, and Vitis quinquangularis are widely planted in northern and southern China because of their good resistance to local climate. This chapter highlights some common wild grape varieties in China, as well as the wines made from them. Also, some winemaking pretreatment techniques are reported.

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“…Though the time volume of alcohol is decreased followed by water, and low volatile compounds increase. During the whole process, the distillate is cut to three cuts or fractions: the head, the heart, and the tail [8,11,16,104]. The head contains a higher concentration of low boiling point components, mainly undesirable compounds that could provide distillates with an unpleasant, strong, and sharp flavor.…”

Section: Distillation Processmentioning

confidence: 99%

Methanol in Grape Derived, Fruit and Honey Spirits: A Critical Review on Source, Quality Control, and Legal Limits

et al. 2020

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Spirits are alcoholic beverages commonly consumed in European countries. Their raw materials are diverse and include fruits, cereals, honey, sugar cane, or grape pomace. The main aim of this work is to present and discuss the source, quality control, and legal limits of methanol in spirits produced using fruit and honey spirits. The impact of the raw material, alcoholic fermentation, and the distillation process and aging process on the characteristics and quality of the final distilled beverage are discussed. In addition, a critical view of the legal aspects related to the volatile composition of these distillates, the origin and presence of methanol, and the techniques used for quantification are also described. The methanol levels found in the different types of spirits are those expected based on the specific raw materials of each and, almost in all studies, respect the legal limits.

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Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry

Cited by 39 publications

References 34 publications

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

Winemaking in Cold Regions with Buried Viticulture in China

Methanol in Grape Derived, Fruit and Honey Spirits: A Critical Review on Source, Quality Control, and Legal Limits

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