Effects of winemaking on ‘Marselan’ red wines: volatile compounds and sensory aspects

Abstract

Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ‘Marselan’ is a red grape variety grown in several countries such as France, Brazil and China. This variety has gained international interest in recent years. The volatile profile of Brazilian ‘Marselan’ red wines during various winemaking processes was studied. Four processes were applied: thermovinification, integrale vinification, classic winemaking and classic winemaking pretreated with ultrasound. The wines were characterized with conventional physicochemical analyses, volatile composition and sensory analysis. Sixty-three volatile compounds were identified and semi-quantified. The wines presented different sensory characteristics. The thermovinification and classic winemaking with ultrasound application methods showed a large presence of esters contributing to a fruity and overmaturation aroma in the volatile profile and sensory analysis. An increased presence of vegetal and sulfurous aromas was observed in the wines from the classic winemaking and integrale vinification processes. This effect was most likely attributed to the lower influence of esters which generated a greater perception of other compounds and conferred these aromas. The differences can be directly linked to the various extraction rates in the vinification processes, which result in different interactions between the compounds.

Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines

“…However, the concentration of acetates (isoamyl acetate, hexyl acetate) decreased or remained constant in wines made from sonicated grapes at both maceration times. In studies carried out by other authors, when US is applied during the grape maceration, lower production of acetates was observed, while the total esters remained constant or increased, depending on the treatment conditions [ 26 , 32 , 46 ].…”

“…Ruiz-Rodriguez et al [ 32 ], observed better scores in fruity and floral aroma in wines from Syrah grapes sonicated during maceration, while Cui et al [ 31 ], reported more complex aromas only in white wines sonicated for short times. The sensory evaluation of red wines elaborated with thermovinification and with US treatment was similar, obtaining greater aromatic complexity and perception of fruit aromas than the control wine [ 46 ].…”

Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines

“…The effect of other grape maceration techniques on the sensory perception of wines differs according to the studies carried out. Maceration with ultrasound and thermovinification increased floral and fruity scores, obtaining greater aromatic complexity in Syrah and Monastrell wines [ 15 , 16 , 46 ]. No defect or unpleasant aromas were detected in the wines analyzed, which has been described with other intensive maceration techniques [ 47 ].…”

Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine

“…Today Marselan wines are interesting to researchers [48][49][50]. Aroma profiles of Marselan wines made by different wine technologies in Brazil consisted of plum, strawberry, red fruits, blackberry, cherry, tropical fruits, raisin, honey, and marmalade aromas.…”

“…Aroma profiles of Marselan wines made by different wine technologies in Brazil consisted of plum, strawberry, red fruits, blackberry, cherry, tropical fruits, raisin, honey, and marmalade aromas. In addition, vegetable properties such as bell pepper, string bean, dry straw, with, broccoli, asparagus, cabbage, pepper, twig, and spicy aromatic descriptors including pepper, mint, clove, cinnamon, mushroom, nutmeg, fine herbs, vanilla, and chocolate occur in small quantities [48]. According to our observations, Marselan icewine of both harvests possessed plum, cherry, raisin, honey, and dried apricot aromas; however, in samples which had been produced from H2, these descriptors were more intense (p ≤ 0.05).…”