Recovery of Wine-Must Aroma Compounds by Supercritical CO2

Macedo, Sofia; Fernandes, Susana; Lopes, Joanne; Sousa, Hermínio C. de; Pereira, Paulo Almeida; Carmelo, Paulo J.; Menduiña, C.; Simões, Pedro; Ponte, Manuel Nunes da

doi:10.1007/s11947-007-0002-5

Cited by 32 publications

(20 citation statements)

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“…In fact, the main roles of the wood are to improve the intensity and complexity of flavour and aroma of wines, to reduce the astringency and bitterness, to stabilize the colour and decrease the vegetative herbaceous aromas (Bozalongo, Carrillo, Fernándet Torroba, & Tena, 2007;Garde Cerdán, Torrea Goñi, & Ancín Azpilicueta, 2004;Macedo et al, 2008;Rayne, Sheppard, Di Bello, & Eggers, 2011). Furthermore, using alternative techniques, such as use of oak chips, allows fermentation in stainless tanks, obtaining wines with decreased astringency and bitterness, similar like those fermented in barrels (Rodríguez-Bencomo, Ortega-Heras, & Pérez-Magariño, 2010).…”

Section: Introductionmentioning

confidence: 99%

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

Petropulos

Bogeva

Stafilov³

et al. 2014

Food Chemistry

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a b s t r a c tVranec is one of the most important red grape varieties in Republic of Macedonia, grown in all vineyards, mostly in the Tikveš wine region. In this study, Vranec wines produced with different maceration times (4, 7, 14 and 30 days) in presence of enzyme and oak chips during fermentation were studied in order to determine the influence of vinification conditions on the aroma profile. The volatile compounds were determined using headspace solid phase microextraction (HS-SPME) with a PDMS/Carboxen/DVB fibre, coupled with gas chromatography-mass spectrometry (GC-MS). In total 63 aroma compounds were detected revealing a complex aroma profile of Vranec wines composed of esters, alcohols, fatty acids, aldehydes, ketones and sulphur compounds. The content of aroma compounds was related mostly to maceration time, observing increased relative amount of alcohols, esters and fatty acids from the fourth to seventh day of maceration and the presence of oak chips during the fermentation enhanced their formation. The Student-Newman-Keuls test has been applied to ascertain possible significant differences between the studied wines, and principal component analysis has been employed, showing separation and grouping of the wines according to maceration time and oak chips treatment.

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Section: Introductionmentioning

confidence: 99%

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

Petropulos

Bogeva

Stafilov³

et al. 2014

Food Chemistry

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“…Contact with oak allows a number of compounds to diffuse out of the wood into the wine to improve the intensity and complexity of wine flavor and aroma (Puech et al 1999;Macedo et al 2008;Giusti et al 2008). Additional benefits of oak aging include color stabilization, lower astringency and bitterness, and the disappearance of excessive vegetative/herbaceous aromas.…”

Section: Introductionmentioning

confidence: 99%

Chromatic Characteristics and Optically Derived Compositional Descriptors of Micro-oxygenated Wines from Vitis vinifera cv. Merlot and Cabernet Sauvignon

Rayne

Sheppard

Bello

et al. 2008

Food Bioprocess Technol

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A 6-month time series of chromatic characteristics and optically derived compositional descriptors was obtained for replicate full-scale commercial micro-oxygenated trials and control wines from two varieties, Vitis vinifera cv. Merlot and Cabernet Sauvignon. Two-week post-fermentation micro-oxygenation treatments resulted in a suite of optical properties and compositional descriptors significantly different from corresponding replicate nonmicro-oxygenated control wines. After several months of barrel aging, both the Merlot and Cabernet Sauvignon micro-oxygenated wines had increased color density (35% and 7%, respectively), higher color due to derivatives resistant to sulfur dioxide bleaching (40% and 45%, respectively), and higher wine age (10% and 35%, respectively) relative to the controls. Merlot wines decreased in yellow tonality (3%) due to treatment, whereas the Cabernet Sauvignon wines increased in both yellow (3%) and blue tonality (6%). Cabernet Sauvignon wines responded to micro-oxygenation about 10 to 30 days slower than their Merlot counterparts. Principal components analysis using the optical descriptors was successful in distinguishing micro-oxygenated from control wines within and between varieties and in following the time-course of wine aging for each treatment.

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“…(Zoecklein et al 1998;Bureau et al 2000;Lee et al 2007;Skinkis et al 2010). Furthermore, the techniques applied during the wine making, such as crushing, pressing, fermentation temperature, maceration, yeast strain, SO 2 , wine dealcoholisation and supercritical extraction, also affect the extraction of the grape aroma compounds and their content in the juice (Daudt and Ough 1973;Shinohara and Watanabe 1981;Cheynier et al 1989;Marais 1998;Epifanio et al 1999;Macedo et al 2008;Belisario-Sánchez et al 2011). During wine ageing under different conditions, the volatile composition could be changed due to appearance of some volatiles that could decline the wine aroma quality.…”

Section: Introductionmentioning

confidence: 99%