Comparison of the Evolution of Low Molecular Weight Phenolic Compounds in Typical Sherry Wines:  Fino, Amontillado, and Oloroso

Moreno, María Valme García; Barroso, Carmelo Garcı́a

doi:10.1021/jf020271o

Cited by 32 publications

(17 citation statements)

References 15 publications

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“…Therefore, one can expect the contents in these compounds to increase during the process, particularly in the 1st stage as a result of its higher temperature at least for a long part of the year. This increase may be strengthened by the above-mentioned loss of wine volume, according to García-Moreno and Garcia-Barroso (2002). This loss should also be more marked during the 1st aging stage because of its higher temperature and the lower relative humidity than during the 2nd stage.…”

Section: Resultsmentioning

confidence: 89%

Changes in Color and Phenolic Compounds During Oxidative Aging of Sherry White Wine

Ortega¹,

Lopez-Toledano²,

Mayén³

et al. 2003

Journal of Food Science

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Results show that the variables studied in this work increased to a greater extent in a 1st stage (wine exposed for 4 y to daily temperature fluctuations) than in a 2nd stage (wine held at a constant temperature of approximately 17°C up to the 14th year). To study aging under more controlled conditions, a 2-stage laboratory experiment was carried out (the 1st ranging from 15 to 30°C, the 2nd at 30°C). The results revealed an important acceleration in the aging of this type of wine. However, aroma and flavor properties were slightly affected, probably because of the higher temperature maintained during the 2nd stage.

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Section: Resultsmentioning

confidence: 89%

Changes in Color and Phenolic Compounds During Oxidative Aging of Sherry White Wine

Ortega¹,

Lopez-Toledano²,

Mayén³

et al. 2003

Journal of Food Science

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“…The presence of 5-hydroxymethylfurfuraldehyde in vinegar has been traditionally attributed to must caramel addition. Some authors have found a clear increase of this compound during aging in wood ( − ), which implied that the presence of this could not be considered exclusively as an indicator of this addition. In our case, the highest content for this compound was found for balsamic vinegars.…”

Section: Resultsmentioning

confidence: 99%

Chemometric Studies of Vinegars from Different Raw Materials and Processes of Production

Natera

Castro

Moreno

et al. 2003

J. Agric. Food Chem.

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The phenolic composition, aroma compounds, and organic acid content of 83 vinegars have been determined. Multivariate analysis techniques have been used to classify these vinegar samples according to raw material (white wine, red wine, apple, honey, alcohol, balsamic, and malt) and production process (with and without aging in wood). Cluster analysis grouped the samples according to production process. Only apple and balsamic vinegars were separated from wine vinegars. Alcohol, honey, and malt vinegars were grouped with no aged wine vinegars. Linear discriminate analysis allowed a 88% differentiation according to raw material and 100% according to aging in wood. Besides, from the results obtained, a major role of the volatile compounds in the differentiation of the vinegar samples according to their aging period in wood can be seen.

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“…Second, sugarcane vinegar contains antimutagenic components, which are estimated to be phenolic, so it may be an excellent acid seasoning with higher levels of physiological function (Yoshimoto et al 2006). Third, sherry vinegar is a highly appreciated product because of its organoleptic properties, and the organoleptic properties are acquired from the high contents of aromatic and phenolic compounds (García Moreno and Barroso 2002;Parrilla et al 1999;Tesfaye et al 2002a). Finally, persimmon vinegar is considered to be a useful intervention for obesity.…”

Section: The Relationship Between Compounds and Functionality Of Vinegarmentioning

confidence: 99%

Microbial diversity and their roles in the vinegar fermentation process

Feng

et al. 2015

Appl Microbiol Biotechnol

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Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced from any fermentable sugary substrate by various fermentation methods. The final vinegar products possess unique functions, which are endowed with many kinds of compounds formed in the fermentation process. The quality of vinegar is determined by many factors, especially by the raw materials and microbial diversity involved in vinegar fermentation. Given that metabolic products from the fermenting strains are directly related to the quality of the final products of vinegar, the microbial diversity and features of the dominant strains involved in different fermentation stages should be analyzed to improve the strains and stabilize fermentation. Moreover, although numerous microbiological studies have been conducted to examine the process of vinegar fermentation, knowledge about microbial diversity and their roles involved in fermentation is still fragmentary and not systematic enough. Therefore, in this review, the dominant microorganism species involved in the stages of alcoholic fermentation and acetic acid fermentation of dissimilar vinegars were summarized. We also summarized various physicochemical properties and crucial compounds in disparate types of vinegar. Furthermore, the merits and drawbacks of vital fermentation methods were generalized. Finally, we described in detail the relationships among microbial diversity, raw materials, fermentation methods, physicochemical properties, compounds, functionality, and final quality of vinegar. The integration of this information can provide us a detailed map about the microbial diversity and function involved in vinegar fermentation.

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Comparison of the Evolution of Low Molecular Weight Phenolic Compounds in Typical Sherry Wines: Fino, Amontillado, and Oloroso

Cited by 32 publications

References 15 publications

Changes in Color and Phenolic Compounds During Oxidative Aging of Sherry White Wine

Changes in Color and Phenolic Compounds During Oxidative Aging of Sherry White Wine

Chemometric Studies of Vinegars from Different Raw Materials and Processes of Production

Microbial diversity and their roles in the vinegar fermentation process

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