Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles

Grape variety, aging on lees and aging in bottle after disgorging influence on volatile composition and foamability of sparkling wines

“…Prieto Picudo sparkling wines presented the highest concentrations of higher alcohol acetates, which agrees with the higher concentrations in amino acids of this varietal wine (P erez-Magariño et al, 2013), and terpenes, with the exception of a-terpineol. This fact corroborate the results of the study carried out by Alvarez-P erez et al (2012), who found that ros e wines from Prieto Picudo have a complex aromatic profile with a relatively high concentrations of ethyl esters and terpenes. Therefore, the sparkling wines from Albarín, Verdejo, Godello and Prieto Picudo have in general higher concentrations of most of the volatile compounds quantified than the rest of the wines studied, especially of ethyl esters and higher alcohol acetates, compounds that contribute to the fruity aroma of wines (Ferreira, Fern andez, & Cacho, 1996).…”

Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

“…The high production of ethyl acetate by apiculate yeasts is well known and widely reported . However, it has been found that excessively high contents of ethyl acetate do not improve the aroma of young wines . The highest values of ethyl esters of straight‐chain fatty acids, such as ethyl pentanoate, ethyl heptanoate, ethyl ( Z )‐3‐hexenoate and ethyl ( E )‐3‐hexenoate were found in M. fructicola / S. cerevisiae wines within each grape cultivar.…”

Effect of hydroxytyrosol on quality of sulfur dioxide-free red wine

“…The analysis of variance (ANOVA) performed on olfactometric data allowed to determinate 7 different odoriferous zones (OZs) corresponding to 2,3-butanodione (buttery), ethyl butyrate (fruity), LRI DB-Wax 1351 (popcorn) tentative identified as 2-acetyl-1-pyrroline, LRI DB-Wax 1432 tentative identified as ethyl cyclohexanoate (fruity), LRI DB-Wax 1611 (toasty, burnt), LRI DB-Wax 1667 tentative identified as phenylacetaldehyde (honey) and LRI DB-Wax 1964 (chamomile). It has been recently described that odorants presenting large differences of MF (%) values (DMF > 40%) have acuter role in the perception of aromatic differences among samples (Álvarez-Pérez et al, 2012). Odorants that showed maximum differences on olfactometric scores (P40% MF) in comparison with the CT ones, were Fig.…”