Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China

Jiang, Bijie; Xi, Zhumei; Luo, Meifeng; Zhang, Zhenwen

doi:10.1016/j.foodres.2013.01.001

Cited by 113 publications

(103 citation statements)

References 40 publications

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“…This compound class most likely positively contributed to the alcoholic aroma (1-propanol and 1-butanol) and floral aroma (phenethyl alcohol) of the red wines made from Isabel grapes (Jiang et al, 2013).…”

Section: Characterizing the Volatile Compounds Identified In Red Winementioning

confidence: 95%

“…Esters comprised the largest class of compounds identified in the chromatograms, and among these, IA exhibited expressive area values. Studies have found that IA confers a fruity aroma to wines (Antalick et al, 2010;Jiang et al, 2013). Table 2 presents a design matrix with the responses obtained in the assays performed with combinations of the levels studied.…”

Section: Optimization Of the Conditions For Extracting Volatile Compomentioning

confidence: 99%

“…The volatile composition of wines directly affects their characteristics, especially the aroma, which is the product of a biochemical and technological sequence that links wine quality and origin (Jiang et al, 2013;Noguerol-Pato et al, 2009;Zhang et al, 2011). Wine aroma composition analysis is complex because of the different classes, levels, reactivities and heat sensitivities of its constituents (Bonino et al, 2003;Welke et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)

et al. 2015

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Brazilian wine production is characterized by Vitis labrusca grape varieties, especially the economically important Isabel cultivar, with over 80% of its production destined for table wine production. The objective of this study was to optimize and validate the conditions for extracting volatile compounds from wine with the solid-phase microextraction technique, using the response surface method. Based on the response surface analysis, it can be concluded that the central point values maximize the process of extracting volatile compounds from wine, i.e., an equilibrium time of 15 minutes, an extraction time of 35 minutes, and an extraction temperature of 30 °C. Esters were the most numerous compounds found under these extraction conditions, indicating that wines made from Isabel cultivar grapes are characterized by compounds that confer a fruity aroma; this finding corroborates the scientific literature.Keywods: method; factorial design; grape; validation.Practical Application: Application of factorial design to optimize the extraction conditions of volatile compounds.

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Section: Characterizing the Volatile Compounds Identified In Red Winementioning

confidence: 95%

Section: Optimization Of the Conditions For Extracting Volatile Compomentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)

et al. 2015

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“…These compounds can be recognized by their strong and pungent smell and taste and are related to herbaceous notes. At low concentrations, 1-Hexanol, for example, can contribute to the smell of grass and green leaves found in some wines (FARIÑA et al, 2014;JIANG et al, 2013) In the present study, 2-phenylethanol was present in all the wine samples analysed and this compound is known to give pleasant rose and honey attributes to beverages (ALVES; NASCIMENTO;NOGUEIRA, 2005). It is a post fermentative aroma and is formed via the decarboxylation and reductive deamination of phenylalanine, or, more probably, by a mechanism analogous to the formation of other higher alcohols, namely, the decarboxylation of phenylpyruvic acid and its reduction to 2-phenylethanol (RANKINE; POCOCK, 1969).…”

Section: Fernandes N C M Et Almentioning

confidence: 99%

Use of solid phase microextraction to identify volatile organic compounds in brazilian wines from different grape varieties

Fernandes

Gomes

Garcia

et al. 2018

Braz. J. Food Technol.

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Use of solid phase microextraction to identify volatile organic compounds in brazilian wines from different grape varieties Identificação de compostos orgânicos voláteis de vinhos brasileiros de diferentes castas por microextração em fase sólida AbstractThe Brazilian wine industry has shown significant growth in recent years and the insertion of new concepts, such as geographical indications as signs of quality, has placed Brazil in tune with the tendencies of world wine production. The aim of this work was to apply the Solid Phase Microextraction technique in combination with Gas Chromatography-Mass Spectrometry to study Brazilian wines made from different grape varieties, in order to separate and identify their volatile organic compounds. These substances were identified by comparisons between the spectra obtained with those presented in the NIST library database, and by comparisons with linear retention indices and literature data. The amounts of the compounds were calculated based on the total peak areas of the chromatograms. Forty-seven volatile compounds were identified and grouped into alcohols, aldehydes, fatty acids, esters, hydrocarbons, ketones and terpenes. Most of them belonged to the ester function, conferring a fruity aroma on the wines. The alcohols may have originated from the yeast metabolism, contributing to the alcoholic and floral aromas. Ethyl lactate, 1-hexanol and diethyl maleate were identified in all the varieties, except Merlot. Decanal, methyl citronellate, (E)-2-hexenyl-3-methylbutyrate were only found in Merlot, while 2,3-butanediol was only present in the Tannat wines. 2-Phenylethanol was present in all varieties and is recognized as giving pleasant rose and honey attributes to wines. This study showed that the volatile profile of red wines is mainly characterized by esters and higher alcohols. The statistical analysis of the comparison of averages showed a greater amount of averages significantly different in the relative areas of Merlot wine. The Principal Component Analysis showed one grouping composed only of the Merlot wine samples, and this was probably related to the existence of the volatile organic compounds that were specifically identified in these wines. Keywords: Brazilian wines; Chemical compounds; SPME; GC-MS; Volatile profile; Red wines. ResumoA indústria vinícola brasileira apresentou crescimento significativo nos últimos anos e a inserção de conceitoscomo, por exemplo, indicações geográficas como sinais de qualidade -colocou o Brasil em sintonia com as tendências da produção mundial. Este trabalho objetivou aplicar a técnica de microextração em fase sólida em combinação com a cromatografia gasosa-espectrometria de massa, para analisar vinhos brasileiros produzidos com diferentes variedades de uva, a fim de separar e identificar seus compostos orgânicos voláteis. Estes foram identificados por meio de comparações entre os espectros obtidos e os da base de dados da biblioteca do National Institute of Standards and Technology (NIST), e por comparações com índices de r...

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“…The regions in the study, located in Gansu of China, have semi-arid climate with a significant temperature difference between daytime and nighttime. They have abundant sunshine and an annual rainfall of 100-150 mm, just like the conditions of Ningxia wine grape-growing region, which are very different from those of Hebei, semi-humid climate and annual rainfall of 700 mm (Jiang et al, 2013). Thus, the same variety may show different features in different regions of Gansu.…”

Section: Climatic Conditionsmentioning

confidence: 99%

Research on the quality of the wine grapes in corridor area of China

Cheng

et al. 2015

Food Sci. Technol (Campinas)

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The corridor area of Gansu Province is one of the most important wine grape growing regions in China, and this strip of land results in a significant difference in terms of terroir between its regions. Chemical composition and antioxidant capacity of the main wine grape varieties (Vitis vinifera L.) cultivated in the corridor area of Gansu Province in northwest China were compared. Three regions (Zhangye, Wuwei, and Jiayuguan) were selected to explain the influence of soil and climate conditions on the quality of wine grapes. This study aims to investigate the effect of different regions on berry composition and antioxidant capacity, providing a general evaluation of red and white wine grapes quality in the corridor area of China. The results showed that 'Merlot' grapes grown in Zhangye had the best quality among the different varieties in the three regions of Gansu evaluated. The moderate temperature and nitrogen deficiency were associated with improved fruit quality. It was identified that the most suitable grape variety from Zhangye is 'Merlot' , and that 'Cabernet Sauvignon' and 'Italian Resling' are the most suitable varieties from Wuwei and Jiayuguan, respectively.

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Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China

Cited by 113 publications

References 40 publications

Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)

Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)

Use of solid phase microextraction to identify volatile organic compounds in brazilian wines from different grape varieties

Research on the quality of the wine grapes in corridor area of China

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