Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

Abstract

The effects of five technological procedures and of the contents of total anthocyanins and condensed tannins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles and, to a lesser extent, due to other technological factors considered; total anthocyanins and condensed tannins also changed significantly as a result of the five practices assayed. Five aroma compounds possessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation among volatile compounds and general phenolic composition revealed that total anthocyanins were highly related to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocyanins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyl lactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia wines may be affected by levels of total anthocyanins.

Simple DPPH.‐Based Electrochemical Assay for the Evaluation of the Antioxidant Capacity: a Thorough Comparison with Spectrophotometric Assays and Evaluation with Real‐World Samples

“…Contradictory results are reported in literature regarding the efficiency of various wine‐making techniques. Grape variety and even the harvest year might impact the outcome of the wine‐making process more than the maceration‐fermentation procedure 37. Our results obtained with the DPPH .…”

Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice

“…[48] A total of 32 (48.48%) aromatic compounds out of the 66 volatile compounds identified (Table 4) were noted to be accountable for the aromatic notes of the juice (Table 5). Based on the classifications of odorants compounds (odorant with OAV > 1 are significant and those <1 but > 0.2 may have synergistic impact on product's aroma), [49,50] odorants that had significant impact (OAV > 1) on the aromatic tone of the PL treated samples were 2-phenylethyl acetate, (E)-β-damascenone, acetaldehyde, 1-nonanal, 3-ethoxypropan-1-ol, heptyl alcohol, ethyl acetate, isopentyl acetate, ethyl hexanoate, octanal, and hexyl acetate. In addition, ethyl butyrate, benzaldehyde, 2-phenylethanal, isobutyl acetate, butyl acetate, 1-hexanol, ethyl octanoate, and ethyl benzoate were found to have possible synergistic impact on the aromatic tone of the juice (Table 5).…”

Influence of Soil Management on the Red Grapevine (Vitis vinifera L.) Mencía Must Amino Acid Composition and Wine Volatile and Sensory Profiles in a Humid Region

“…In this region, the main cultivar grown for red wine production is Mencía and the use of cover crops for floor management in these vineyards could help to achieve a better balance between vegetative growth and yield, as well as enhance the color potential of this variety. Although the chemical and phenolic profiles of Mencía wines have been previously characterized [22][23][24][25], the effect of soil management systems on Mencía wine aroma has not been previously determined.…”