Some advances in the knowledge of grape, wine and distillates chemistry as achieved by mass spectrometry

Flamini, Riccardo

doi:10.1002/jms.887

Cited by 34 publications

(17 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Hexanal and trans-2-hexenal, two aldehydes that confer a herbaceous and fat note (Flamini 2005), were detected at low levels. Values ranging from 5 to 10 μg/ml were found in all samples analysed after 8 days, and these values did not seem to be affected by the presence of inoculated yeasts.…”

Section: Yeast Dynamics and Sugar Consumptionmentioning

confidence: 97%

Effects of yeast inoculation on volatile compound production by grape marcs

et al. 2010

View full text Add to dashboard Cite

Grape marcs are a by-product of winemaking that can be used for production of Grappa, a traditional Italian spirit. This plant material needs to undergo a fermentation process before distillation to allow production of ethanol from residual sugar and volatile aromatic compounds. To study the possible effect of selected yeast inocula on the fermentation process and subsequent quality of the distillate, a laboratory-scale fermentation of grape marcs was performed. The inoculated yeasts proved to be good colonizers of grape pomace and contributed markedly to rapid sugar consumption, which was completed within 5 days. Fermentation products were analysed by gas-chromatography. A time course analysis performed to determine the impact of the inoculated strains on the main aromatic compounds that are concentrated in the product after distillation provided evidence of a positive effect of yeast inoculation. © 2010 Springer-Verlag and the University of Milan

show abstract

Section: Yeast Dynamics and Sugar Consumptionmentioning

confidence: 97%

Effects of yeast inoculation on volatile compound production by grape marcs

et al. 2010

View full text Add to dashboard Cite

show abstract

“…The latter is a glucose ester of (E)-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid and was previously detected in Riesling wine (29 (30). Last, two alternative isomers at m/z 171.1390 could correspond to monoterpene alcohols, which are considered as important aromas of wines from the Muscat grape variety (31).…”

Section: Rising and Collapsing Bubbles Act As A Continuous Paternostementioning

confidence: 88%

Unraveling different chemical fingerprints between a champagne wine and its aerosols

Liger-Belair

Cilindre

Gougeon

et al. 2009

Proc. Natl. Acad. Sci. U.S.A.

112

View full text Add to dashboard Cite

As champagne or sparkling wine is poured into a glass, the myriad of ascending bubbles collapse and radiate a multitude of tiny droplets above the free surface into the form of very characteristic and refreshing aerosols. Ultrahigh-resolution MS was used as a nontargeted approach to discriminate hundreds of surface active compounds that are preferentially partitioning in champagne aerosols; thus, unraveling different chemical fingerprints between the champagne bulk and its aerosols. Based on accurate exact mass analysis and database search, tens of these compounds overconcentrating in champagne aerosols were unambiguously discriminated and assigned to compounds showing organoleptic interest or being aromas precursors. By drawing a parallel between the fizz of the ocean and the fizz in Champagne wines, our results closely link bursting bubbles and flavor release; thus, supporting the idea that rising and collapsing bubbles act as a continuous paternoster lift for aromas in every glass of champagne.Fourier transform ͉ ion cyclotron resonance ͉ MS ͉ bubbles ͉ surfactants I n surfactant solutions, preferential adsorption of surfactants at the air-solution interface occurs as a result of the amphiphilic properties of surfactants, with the water-soluble moiety plunging into the solution and the hydrophobic component in contact with the air. In oceanography, enrichment of the sea-surface microlayer and atmospheric aerosols in surfactant materials has long been studied (1-3). Actually, bubbles trapped by the sea breakers action considerably increase exchange surfaces between the sea bulk and the atmosphere. Bubbles drag surfactants along their way through the liquid bulk, reach the sea surface, to finally burst and eject aerosol droplets into the atmosphere. Air bubbles trapped during rough sea conditions were found to increase specific organic concentrations in marine aerosols by several orders of magnitude compared with those found in the liquid bulk (4).From a conceptual point of view, the situation found in glasses poured with champagne or sparkling wine is quite similar to that described above. Nevertheless, only quite recently, the tools of physical chemistry were used to identify the physical mechanisms behind the nucleation, rise, and collapse of bubbles found in champagne and sparkling wines (5-7). From a strictly chemical point of view, Champagne and sparkling wines are multicomponent hydro-alcoholic solutions supersaturated with CO 2 -dissolved gas molecules (formed together with ethanol during the fermentation process). Champagne and sparkling wines also hold hundreds of surface active compounds, some of them showing organoleptic interest. As soon as a bottle of champagne or sparkling wine is uncorked, the progressive release of CO 2 -dissolved gas molecules is responsible for bubble nucleation, the so-called effervescence process. It is worth noting that Ϸ5 L of CO 2 must escape from a typical 0.75 L champagne bottle. To get an idea of how many bubbles are potentially involved all along the degassing proces...

show abstract

“…Finally, by means of GC/MS analysis the main monoterpenols responsible for varietal flavour encountered in Glera distillate (Flamini, 2005) together with a-ionone and benzaldehyde, were analysed ( Table 4). The concentration of linalool oxide was significantly higher in inoculated distillate whereas only geraniol (floral note) and benzaldehyde (almond note) were lower.…”

Section: Strainsmentioning

confidence: 99%

“…Terpenes are one of the major classes of compounds that contribute to the varietal flavour of distillates concentrated in grape berries (Hernandez et al, 2003;Flamini, 2005). Yeast b-glucosidase activity can contribute to the hydrolysis of non-volatile flavourless glycoconjugate precursors, which releases free terpenols and other aromatic compounds (Ugliano et al, 2006).…”

Section: Introductionmentioning

confidence: 99%