Influence of supplementary irrigation on the amino acid and volatile composition of Godello wines from the Ribeiro Designation of Origin

Bouzas-Cid, Yolanda; Trigo-Córdoba, Emiliano; Falqué, Elena; Orriols, Ignacio; Mirás-Avalos, José Manuel

doi:10.1016/j.foodres.2018.05.074

Cited by 24 publications

(21 citation statements)

References 33 publications

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“…Previous studies proved the close relationship between the concentrations of amino acids in musts and volatiles in wines [16,31]. In the current study, concentrations of several amino acids correlated significantly with those of wine volatiles.…”

Section: Relationships Among Amino Acids Volatile Compounds and Sensupporting

confidence: 79%

“…Therefore, this cultivar can be considered an arginine accumulator, similarly to other red grapevine varieties, such as Syrah, Merlot [48], Garnacha, and Pinot noir [44]. Moreover, previous studies carried out by our research group proved that other three Galician grapevine varieties-namely Albariño, Godello, and Treixadura-are also arginine accumulators [30,31,49].…”

Section: Amino Acid Composition Of Musts and Winesmentioning

confidence: 64%

“…Concentrations of wine volatiles were determined by gas chromatography (GC) as described elsewhere [30,31], thus methods are outlined briefly.…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

“…Major volatile compounds were quantified by direct injection using a 7890A gas chromatograph (Agilent Technologies, Palo Alto, CA, USA) after adding 50 µL of internal standard (5 g L −1 of 4-methyl-2-pentanol in 50% ethanol) to 50 mL of wine [30,31].…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

“…Terpenes, C6 alcohols, volatile fatty acids, ethyl esters of fatty acids, and acetates of higher alcohols were extracted by modifying an established protocol [32] consisting of the addition of internal standards to the wine sample, passing this mixture through a cartridge (Isolute ENV + SPE, Biotage, Uppsala, Sweden), cleaning the sample, adding n-pentane, and injecting the extract into a chromatograph following previously published conditions [30,31].…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

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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

Bouzas-Cid

Trigo-Córdoba²,

Orriols³

et al. 2018

Beverages

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Adopting cover crops for vineyard soil management can provide several benefits, including soil protection, reductions in vine vigor, and enhancements in berry composition. However, the effects of this practice on wine aroma have seldom been addressed. This study aimed to determine the influence of different cover crops and soil tillage on the must and wine amino acid composition and wine volatile compounds of the red cultivar, 'Mencía' (Vitis vinifera L.), grown in Northwest Spain. Treatments consisted of soil tillage (ST), native vegetation (NV), English ryegrass (ER), and subterranean clover (SC). Cover crops did not alter the macro-constituents of musts; however, musts from NV and SC tended to lower concentrations of amino acids. Some color attributes of wines were influenced by cover crops in the vineyard. Methanol and trans-linalool oxide (pyran) concentrations in wines were significantly affected by soil management. Professional tasters encountered differences in visual, aroma, and palate descriptors of wines depending on the treatment imposed in the vineyard. These alterations in sensory properties seemed to obey to slight modifications of wine chemical characteristics due to vineyard soil management. According to these results, cover crops might be useful for modulating wine aroma in humid climates.

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Section: Relationships Among Amino Acids Volatile Compounds and Sensupporting

confidence: 79%

Section: Amino Acid Composition Of Musts and Winesmentioning

confidence: 64%

“…Concentrations of wine volatiles were determined by gas chromatography (GC) as described elsewhere [30,31], thus methods are outlined briefly.…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

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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

Bouzas-Cid

Trigo-Córdoba²,

Orriols³

et al. 2018

Beverages

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Study of aromatic profile of different crosses of Monastrell white wines

et al. 2019

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BACKGROUND: Aromatic compounds are responsible for the final quality of wines. A semi-quantitative analysis was carried out during two consecutive seasons aiming to determine the volatile composition of 12 new white crosses obtained between Monastrell (M) and other varieties, such as Cabernet Sauvignon (C), Syrah (S) and Tempranillo (T) (MC10, MC180, MC9, MC69, MS30, MS33, MS82, MT103, MT19, MV11, MV67 and MV7), using a methodology based on gas chromatography-solid phase microextraction-mass spectrometry.RESULTS: On the one hand, 30 aromatic compounds were identified belonging to different chemical groups (alcohols, acids, terpenes, norisoprenoids and esters). The results showed how some crosses presented significant differences with respect to their parental. For example, in 2016, Monastrell and Cabernet Sauvignon showed high concentration of alcohols, acids and some terpenes, whereas the corresponding crosses showed a predominance of aromas belonging to esters. In 2017, as a result of edaphoclimatic conditions, the white crosses had higher concentrations of esters and acids. In addition, Monastrell and Cabernet Sauvignon showed similar concentrations of alcohols compared to 2016. On the other hand, sensorial analyses confirmed these results, so that mint and peppermint aromas and a fresh quality were detected in MC69 wine, especially in 2016, and fruity and acid aromas were detected in MC180 wine, which gave it a wide ranging complexity and aromatic potential. CONCLUSION: The present study reports the first investigation of the volatile composition and sensory characteristics of directed crosses white wines obtained from Monastrell and other varieties, such as Cabernet Sauvignon, Syrah, Tempranillo and Verdejo.The results obtained indicate that the use of some of these white crosses could be a good option for growing them in this Mediterranean area as a result of the contribution of a good quality in the wine aroma. Physicochemical determinations in grapes and winesThe harvested grapes were taken to the winery, where ∘ Brix was measured in each sample to check the ripening stage using a Refractometer Atago RX-5000X (Atago CO, Ltd, Tokyo, Japan). In addition, total acidity (g L -1 ) and pH levels were measured at the end of alcoholic fermentation using a Metrohm 824 (Metrohm AG, Herisau, Switzerland) with a glass electrode (6.0233.100; Metrohm, Herisau, Switzerland) and percentage alcohol was measured (v/v) with an a Wine Anton Paar SP-1 M Alcolyzer (Anton Paar GmbH, Graz, Austria). Isolation of volatile compounds by SPMETen millilitres of each sample was taken from each wine and added to 20-mL vials, and then 25 μL of an internal standard 2-octanol J Sci Food Agric 2020; 100: 38-49

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Irrigation effects on the volatile composition and sensory profile of Albariño wines from two different terroirs

Mirás-Avalos

Bouzas-Cid

Trigo-Córdoba

et al. 2019

Eur Food Res Technol

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Influence of supplementary irrigation on the amino acid and volatile composition of Godello wines from the Ribeiro Designation of Origin

Cited by 24 publications

References 33 publications

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

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

Study of aromatic profile of different crosses of Monastrell white wines

Irrigation effects on the volatile composition and sensory profile of Albariño wines from two different terroirs

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