Effect of the Traditional, Charmat and Asti method production on the volatile composition of Moscato Giallo sparkling wines

Caliari, Vinícius; Panceri, Carolina Pretto; Rosier, Jean Pierre; Bordignon-Luiz, Marilde T.

doi:10.1016/j.lwt.2014.11.039

Cited by 39 publications

(58 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Studying commercial wines from SFV, Padilha et al [1] evidenced that the antioxidant capacity, determined also by DPPH and ABTS, influenced each individual wine phenolic compounds, which explains the variation of the antioxidant capacity observed in the present study. These total polyphenols values are higher than those found by Caliari et al [14], studying Moscato Giallo sparkling wines (variation between 88.0 mg L −1 and 95.7 mg L −1 ) in the South of Brazil. The highest concentration of total phenolic compounds in the CB+SY-R sparkling wine can be justified by the pre-fermentative maceration occurred.…”

Section: Classical Enological Parameters and Antioxidant Activitycontrasting

confidence: 72%

“…Higher alcohols are secondary aromatic compounds originating from the fermentation process. They are produced from sugars and amino acids during alcohol fermentation and include aliphatic and aromatic compounds, which can positively or negatively influence the wine aroma [14]. The compound 3-methyl-1-butanol (aroma of solvent, chemical) was the alcohol with greatest normalized chromatographic area, regardless the grape variety used in the sparkling wine production.…”

Section: Volatile Compositionmentioning

confidence: 99%

“…It can reveal the distinct and unique characteristics of regional wines, associating them to their geographic origin [9]. In Brazil, studies have been carried out to characterize volatile composition of wines produced in the Southern region [8,[11][12][13][14], however, no study reported about volatiles in traditional sparkling wines from the SFV.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region

et al. 2018

View full text Add to dashboard Cite

São Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irrigation throughout the year. This is the main characteristic differing this from other winegrowing region in the world. The objective of this study was to characterize volatile profiles of sparkling wines produced by the traditional method, using Chenin Blanc and Syrah grapes, the two main varieties used for white and red wines, respectively, grown in the region. The sparkling wines remained on lees for six months maturing. The sparkling wines were characterized by the parameters density, pH, total titratable and volatile acidities, residual sugars, dry extract, alcohol content, total phenolic compounds, in vitro antioxidant activity and volatile fraction. The volatile fraction extraction was performed by the HS-SPME technique and tentative identification of the volatile compounds was carried out with GC-MS using the scan mode. A total of 33 volatile compounds were identified, among them 11 alcohols, 13 esters, five carboxylic acids, and four different chemical classes. The volatile profile of Chenin Blanc sparkling wine was associated mainly to 2,3-butanediol, 3-ethoxypropan-1-ol, diethyl succinate, and ethyl decanoate, while Syrah sparkling wine was characterized by benzaldehyde, butyric acid, and some acetates. This study reported for the first time volatile profiles of traditional sparkling wines from SFV, as new products, contributing to better understand the quality potential of these beverages for a tropical semi-arid region.

show abstract

Section: Classical Enological Parameters and Antioxidant Activitycontrasting

confidence: 72%

Section: Volatile Compositionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region

et al. 2018

View full text Add to dashboard Cite

show abstract

“…In Merlot, the FZ1 wines possessed the greatest abundance of the desired aromas, among which hexyl acetate, phenethyl acetate, and ethyl octanoate were the main contributors. As previous studies have suggested that hexyl acetate, phenethyl acetate, ethyl octanoate, and isoamyl acetate were important compositions determining the quality of wines (Cacho et al, 2013;Cai et al, 2014;Caliari et al, 2015), FZ1 wines of Merlot may benefit from those volatile esters. However, the FZ2 wines were characterized by dramatically high isoamyl acetate contents, which may give FZ2 wines of Merlot pear-drops aroma characters (Swiegers et al, 2005).…”

Section: Volatile Estersmentioning

confidence: 81%

Aromatic profiles of young wines from berries at different heights on grapevines

Xie

Song

et al. 2016

Food Sci. Technol

View full text Add to dashboard Cite

The differences among young wines from berries at 3 heights (fruit-zone 1 (FZ1): 140-200 cm above the ground; FZ2: 80-140 cm; FZ3: 20-80 cm) on Vitis vinifera L.cv Merlot and Chardonnay were assessed to evaluate the influence of berry-heights on the final wine quality. Stir bar sorptive extraction coupled with gas chromatography-mass spectrometry (SBSE-GC/MS) was used to analyse the characteristics of wine aromas. The results revealed that berry-heights exert significant influence on ethyl octanoate, isoamyl acetate, ethyl hexanoate, and ethyl butanoate in various-FZ Merlot wines and beta-damascenone in the Chardonnay -FZ wines. As a result, FZ1 wines of Merlot are more aromatic than the other FZ wines and had the highest floral and fruity series intensity. For the Chardonnay wines, fruity and sweet series were highly intense in the FZ1 wines. The PCA results demonstrated a high degree of differences in the aroma of various-FZ wines of the 2 grape cultivars, especially the Merlot variety, which indicates a need to separate the berries from the different-FZs. These results suggest that wineries should consider the possibility of separating berries from different-heights to produce wines of distinctive quality. Furthermore, this knowledge about the volatile composition of young wines offers a means of evaluating the aroma potential of wines from berries taking into account their position along the vines.Keywords: berries of different-heights; wine aromatic compounds; Principal Component Analysis (PCA); odour activity values (DAVs).Practical Application: There are significant differences in the aromas of wines produced from berries at various heights on vines, indicating that wineries should consider separating berries from different-heights to produce wines of different quality.

show abstract

“…[39][40][41][42] The experienced quality of sparkling wines is influenced by several oenological variables, such as grape variety, 43 yeast selection, and ageing, 44 but among them the method of secondary fermentation plays an outstanding role. 45,46 The role of the method employed for the secondary fermentation (Champenoise or Charmat) in consumers' preference formation is crucial to analyse, since not only may it have a great impact on the intrinsic characteristics of the product, mainly the sensory profile, but it also has a large weight on the final price of the wine, with the Champenoise method being the more time and money consuming. Many studies on sparkling wines have focused on the extrinsic factors influencing consumers' purchasing preferences, such as country of origin, brand, and occasion, 40,47,48 whereas little empirical evidence is available on the effects of either sensory characteristics or external information, about market placement and reputation, on overall evaluation, and what there is is limited to French Champagne.…”

Section: Introductionmentioning

confidence: 99%

The role of production process and information on quality expectations and perceptions of sparkling wines

et al. 2018

View full text Add to dashboard Cite

show abstract

Effect of the Traditional, Charmat and Asti method production on the volatile composition of Moscato Giallo sparkling wines

Cited by 39 publications

References 36 publications

Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region

Volatile Profiles of Sparkling Wines Produced by the Traditional Method from a Semi-Arid Region

Aromatic profiles of young wines from berries at different heights on grapevines

The role of production process and information on quality expectations and perceptions of sparkling wines

Contact Info

Product

Resources

About