Effect of vine foliar treatments on the varietal aroma of Monastrell wines

Pardo-García, Ana I.; Hoz, Kortes Serrano de la; Zalacaín, Amaya; Alonso, Gonzalo L.; Salinas, M. Rosario

doi:10.1016/j.foodchem.2014.04.100

Cited by 37 publications

(28 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The stir bar is coated with a polymeric extracting phase that traps the volatile analytes in liquid samples (immersion mode) or in headspace. SBSE technique was used to analyze grape and wine volatiles by the immersion mode (Ferrandino, Carlomagno, Baldassarre & Schubert, 2012; Pardo-García, Serrano de la Hoz, Zalacain, Alonso & Salinas, 2014;Zalacain, Marín, Alonso & Salinas, 2007), by the headspace mode (Maggi, Zalacain, Mazzoleni, Alonso & Salinas, 2008) or by both of them (Arbulu, Sampedro, Sánchez-Ortega, Gómez-Caballero, Unceta, Goicolea & Barrio, 2013). In comparison with the immersion mode, the headspace SBSE mode extends the life of the stir bar, especially in complex matrix.…”

Section: Introductionmentioning

confidence: 99%

Different coatings for the HS-SBSE grape volatile analysis in model solution: Preliminary results

2016

View full text Add to dashboard Cite

Head space stir bar sorptive extraction (HS-SBSE) was used to evaluate the efficacy of two stir bar coatings, poly(ethylene glycol) (PEG)-modified silicone (EG-Silicone) and polyacrylate (PA), in comparison with polydimethyl siloxane (PDMS) coating, to assess volatiles in model wine solutions. In addition, two temperatures (0°C and 25°C) of the injection system (CIS) were compared. This was performed to propose an analytical procedure cheaper and faster respect to traditional extractive methods and environmental friendly, avoiding the use of large amounts of solvents and high-energy consumption for cooling. Fifteen grape volatiles with different polarities, known to have an important impact on varietal wine aroma, were tested. The affinity of each tested molecule to the new coatings was assessed. The PDMS coating showed higher relative areas for terpenes (β-citronellol, geraniol, linalool and α-terpineol) and norisoprenoids (β-ionone), especially when the CIS temperature was set at 25°C. C6 compounds such as 1-hexanol, (E)-2-hexenal, (E)-2-hexen-1-ol, (Z)-3-hexen-1-ol, and benzaldehyde and eugenol, obtained greater area response using EG-Silicone and PA coatings, regardless the temperatures. The memory effect of each coating type was studied; EG Silicone and PA coatings showed a higher memory effect for a certain compounds, probably due to the lower desorption temperature that EG Silicone and PA coatings can be submitted to, respect to PDMS (220°C the former two, 295°C the latter).

show abstract

Section: Introductionmentioning

confidence: 99%

Different coatings for the HS-SBSE grape volatile analysis in model solution: Preliminary results

2016

View full text Add to dashboard Cite

show abstract

“…and Pardo‐García et al . with a few modifications . Briefly, 25 mL of red wine sample was stirred at 700 rpm at room temperature for 90 min with a 10 mm stir‐bar coated with polydimethylsiloxane of 0.5 mm film thickness (Gerstel, Mülheim and der Ruhr, Germany).…”

Section: Methodsmentioning

confidence: 99%

“…Analysis conditions and quantification were carried out as described by Marín et al . and Pardo‐García et al . They are summarized in the Table S1.…”

Section: Methodsmentioning

confidence: 99%

Effect of a grapevine‐shoot waste extract on red wine aromatic properties

et al. 2018

View full text Add to dashboard Cite

These data revealed that only the lowest dose tested may be recommended as a suitable alternative to SO . Although some aromatic properties of these wines may change, these changes are not considered to affect the quality of the wines negatively. These results are useful for wineries, which face having to discover the aroma-related processes in the challenge of producing SO -free wines without detriment to their sensory properties. © 2018 Society of Chemical Industry.

show abstract

“…Recently, SBSE‐based methods have been reported in order to determine volatile compounds in wine . SBSE was also employed for the determination of volatile organic constituents in synthetic grape juice .…”

Section: Introductionmentioning

confidence: 99%

“…Recently, SBSE-based methods have been reported in order to determine volatile compounds in wine. 9 -12 SBSE was also employed for the determination of volatile organic constituents in synthetic grape juice. 13 To date, just a few applications use this technique for detecting volatiles directly in grape extract, 14 -16 but optimization of the best analytical conditions and study of the performance characteristics of the SBSE methodology seem under-studied in all cases.…”

Section: Introductionmentioning

confidence: 99%