Volatile compounds after spontaneous fermentation of musts from <i>Vitis vinifera</i> cv. Albariño grapes cultivated in different origins from Rías Baixas AOC, Spain

Zamuz, Sol; Vilanova, Mar

doi:10.1002/ffj.1744

Cited by 14 publications

(16 citation statements)

References 18 publications

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“…For instance, ethyl acetate might be responsible for some off flavours at levels of 150–200 mg/l . However, the average values determined in the wines of this study were above 62 mg/l that has been associated to fruity notes in wines . On the other hand, the average concentration of isoamyl alcohols (189 mg/l) (Table ), was well below the concentration described that may produce negative nuances in wines (400 mg/l) .…”

Section: Resultscontrasting

confidence: 61%

Volatile and sensory characterization of Xarel.lo white wines

Muñoz-González

Moreno‐Arribas

Martín-Álvarez

et al. 2011

Flavour & Fragrance J

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A comprehensive study based on the profiling and quantification of the volatile composition and the application of descriptive sensory analysis of 25 commercial monovarietal white wines (var. Xarel.lo) from different vintages and from representative wine cellars along the Penedés region (Catalonia, Spain) was performed in order to characterize representative wines that are being commercialized under the O.D. Penedés. In addition, relationships between the instrumental (volatile) and sensory variables were found through the application of partial least squares regression. The results showed great differences between younger wines and wines that underwent the crianza (or ageing) process. The first group of wines was characterized by a marked fruity and floral odour and fresh taste, while the second group was characterized by more complex sensory attributes such as toasted, spicy and compote odour attributes. These differences in sensory characteristics were related to a higher content of higher alcohol acetates and ethyl and methyl esters of fatty acids in wines included in the first group, while the second group was characterized by a lower concentration of esters, but higher concentration of compounds related to wine ageing, such as furfural, 5-methylfurfural and vitispiranes.

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Section: Resultscontrasting

confidence: 61%

Volatile and sensory characterization of Xarel.lo white wines

Muñoz-González

Moreno‐Arribas

Martín-Álvarez

et al. 2011

Flavour & Fragrance J

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“…5, the pulp of Bual (PC1 and PC2 negative) is mainly characterized by the presence of C 13 norisoprenoids, highlighting vitispirane I, vitispirane II, TDN, (E)-␤-damascenone, and methyl dihydrojasmonate. This chemical group (derived from carotenoids degradation [62]), when present at concentration above their OT, can contribute for grape and wine aroma with characteristics camphor, honey-like or cassis notes. These compounds are also considered to be a quality factor and typical for each variety [62].…”

Section: Application Of Hs-spme/gc-qms Methodology For Analysis Of Vomentioning

confidence: 99%

“…This chemical group (derived from carotenoids degradation [62]), when present at concentration above their OT, can contribute for grape and wine aroma with characteristics camphor, honey-like or cassis notes. These compounds are also considered to be a quality factor and typical for each variety [62].…”

Section: Application Of Hs-spme/gc-qms Methodology For Analysis Of Vomentioning

confidence: 99%

Optimisation of solid-phase microextraction combined with gas chromatography–mass spectrometry based methodology to establish the global volatile signature in pulp and skin of Vitis vinifera L. grape varieties

Perestrelo

Barros

Rocha

2011

Talanta

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a b s t r a c tThe volatiles (VOCs) and semi-volatile organic compounds (SVOCs) responsible for aroma are mainly present in skin of grape varieties. Thus, the present investigation is directed towards the optimisation of a solvent free methodology based on headspace-solid-phase microextraction (HS-SPME) combined with gas chromatography-quadrupole mass spectrometry (GC-qMS) in order to establish the global volatile composition in pulp and skin of Bual and Bastardo Vitis vinifera L. varieties. A deep study on the extraction-influencing parameters was performed, and the best results, expressed as GC peak area, number of identified compounds and reproducibility, were obtained using 4 g of sample homogenised in 5 mL of ultra-pure Milli-Q water in a 20 mL glass vial with addition of 2 g of sodium chloride (NaCl). A divinylbenzene/carboxen/polydimethylsiloxane fibre was selected for extraction at 60 • C for 45 min under continuous stirring at 800 rpm. More than 100 VOCs and SVOCs, including 27 monoterpenoids, 27 sesquiterpenoids, 21 carbonyl compounds, 17 alcohols (from which 2 aromatics), 10 C 13 norisoprenoids and 5 acids were identified. The results showed that, for both grape varieties, the levels and number of volatiles in skin were considerably higher than those observed in pulp. According to the data obtained by principal component analysis (PCA), the establishment of the global volatile signature of grape and the relationship between different part of grapes-pulp and skin, may be an useful tool to winemaker decision to define the vinification procedures that improves the organoleptic characteristics of the corresponding wines and consequently contributed to an economic valorization and consumer acceptance.

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“…Wines of Condado do Tea show the highest concentrations of C 13 -norisoprenids, principally due to -ionone (Zamuz & Vilanova, 2006b). The results obtained in the study of Albariño wines showed that significant differences have been found among different geographic areas of Rías Baixas AO (northwestern Spain) in terms of the concentrations of most aromatic compounds.…”

Section: Terroir Effect On Grape and Wine Volatile Compositionmentioning

confidence: 98%