Volatile compounds of bottled wines with Denomination of Origin from the Canary Islands (Spain)

Dı́az, Carlos; Conde, J. E.; Méndez, Juan J; Trujillo, Juan Pedro Pérez

doi:10.1016/s0308-8146(02)00475-2

Cited by 16 publications

(4 citation statements)

References 10 publications

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“…Methanol and the predominant higher alcohols (mainly 2‐methyl‐1‐proanol and 3‐methyl‐1‐butanol) showed better differentiation of wines (Dı́az et al., 2003). The levels of these compounds are shown in Figure 1.…”

Section: Resultsmentioning

confidence: 99%

Co‐winemaking with Vitis amurensis Rupr. “Beibinghong” enhances the quality of Vitis vinifera L. cv. Cabernet Gernischt wine

Song

Zhang

Cheng

et al. 2022

Journal of Food Science

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In some wine regions of China, Cabernet Gernischt (CG; Vitis vinifera L.) grape berries usually exhibit low pigment content and titratable acidity, and low sensory quality of the resulting wine. The aim of this study was to evaluate co-winemaking of CG wines using the red grape cultivar Beibinghong (BBH; Vitis amurensis Rupr.) at different proportions in terms of alcohols, phenolic compounds, and sensory properties of the wines. The results showed that the co-winemaking wines contained a similar content of higher alcohols, whereas the methanol content increased with an increase in BBH proportion, although this was still corresponded with the national standard. Significantly higher levels of titratable acidity were observed in co-winemaking wines at the ratio of 6:4 and 5:5, compared with monocultivar CG wines. All co-winemaking wines, except CG:BBH (9:1) wine, showed significantly higher levels of total anthocyanins, total phenolics, total tannins, and total flavan-3-ols. Further, individual phenolics, primarily diglucoside anthocyanins and non-anthocyanins (trans-ferulic acid, myricetin, viniferin, trans-caffeic acid, 3,4-dihydroxybenzoic acid), as important contributors to wine color intensity, permitted the differentiation of the wines via principal component analysis. In most cases, co-winemaking wines exhibited higher scores of the 10 sensory attributes on color, aroma, mouthfeel, and overall quality compared with monocultivar wines.Co-winemaking CG wines with BBH at 7:3 ratio demonstrated the highest scores of color intensity, aroma intensity, aroma quality, and overall quality. The results indicate that co-winemaking with V. amurensis grape variety may be useful to enhance V. vinifera wine quality by modifying wine composition.

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Section: Resultsmentioning

confidence: 99%

Co‐winemaking with Vitis amurensis Rupr. “Beibinghong” enhances the quality of Vitis vinifera L. cv. Cabernet Gernischt wine

Song

Zhang

Cheng

et al. 2022

Journal of Food Science

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“…34 Moreover, our findings conform to previous studies indicating a greater amount of volatile compounds, including methanol, in red wines compared to white wines. 35 In summary, we have developed a method for the near real time quantification of methanol in the headspace of alcoholic beverages using SIFT-MS. The technique is suited to situations where disturbing the liquid of the beverage is undesirable such as in quality control applications.…”

Section: Quantification Of Methanol In the Presence Of Ethanolmentioning

confidence: 99%

Quantification of Methanol in the Presence of Ethanol by Selected Ion Flow Tube Mass Spectrometry

Chambers-Bédard

Ross

2016

Eur J Mass Spectrom (Chichester)

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The quantification of trace compounds in alcoholic beverages is a useful means to both investigate the chemical basis of beverage flavor and to facilitate quality control during the production process. One compound of interest is methanol which, due to it being toxic, must not exceed regulatory limits. The analysis of headspace gases is a desirable means to do this since it does not require direct sampling of the liquid material. One established means to conduct headspace analysis is selected ion flow tube mass spectrometry (SIFT-MS). The high concentration of ethanol present in the headspace of alcoholic drinks complicates the analysis, however, via reacting with the precursor ions central to this technique. We therefore investigated whether methanol could be quantified in the presence of a large excess of ethanol using SIFT-MS. We found that methanol reacted with ionized ethanol to generate product ions that could be used to quantify methanol concentrations and used this technique to quantify methanol in beverages containing different quantities of ethanol. We conclude that SIFT-MS can be used to quantify trace compounds in alcoholic beverages by determining the relevant reaction chemistry.

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“…It has been demonstrated that the profile of aroma components in wine is influenced by origin, variety, vintage, viticultural technology and the winemaking process (Guth, 1997;Perestrelo et al, 2006). The aroma characters of wine have been used to identify different wine products (Diaz et al, 2003;Escudero et al, 2004). In many complex wines there are no key compounds that can dominative the aroma, which rather is contributed by the mixture of different odorants.…”

Section: Introductionmentioning

confidence: 99%

Aroma Evaluation of Young Chinese Merlot Wines with Denomination of Origin

Zhang

Tao

Wen

et al. 2016

SAJEV

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Merlot wines from four premium wine-producing districts in China were analysed for their volatile composition and sensory properties. Fifty-seven aroma compounds were quantified by SPME-GC-MSOAV analysis, which showed that thirty of these compounds were active on the basis of their odour active value (OAV). According to the aroma descriptions of eleven impact odorants in all the sample wines, the collective aroma characteristics of Chinese Merlot red wine are complex. Its main flavour is that of some tropical and temperate fruits, such as banana, pineapple, green apple, pear and strawberry, along with a lactic flavour from the malolactic fermentation. It also has some traits of processed fruits, Muscat and floral pollen flavour. Moreover, different districts gave Merlot wine distinct characters. Changli wine had a higher intensity and complexity of global aroma, a strong fruity aroma, and an obvious nuance of lactic and nut traits. The sine from Helanshan had weak fusel flavour and some lemon fruity flavour. Shacheng wine had weak fusel flavour, along with green grass and some fruity flavour of raspberry and violet. Manasi wine had the odour of unpleasant fatty acids and phenol due to its high content of fatty acids and volatile phenol. The sensory analysis confirmed the aroma prediction from the active odorants of the sample wines. Changli wine had the highest sensory scores, while Manasi wine had the worst evaluation of aroma, taste and harmony. The results suggest that the Merlot variety is more suitable for planting in Changli than in the Manasi region.

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Volatile compounds of bottled wines with Denomination of Origin from the Canary Islands (Spain)

Cited by 16 publications

References 10 publications

Co‐winemaking with Vitis amurensis Rupr. “Beibinghong” enhances the quality of Vitis vinifera L. cv. Cabernet Gernischt wine

Co‐winemaking with Vitis amurensis Rupr. “Beibinghong” enhances the quality of Vitis vinifera L. cv. Cabernet Gernischt wine

Quantification of Methanol in the Presence of Ethanol by Selected Ion Flow Tube Mass Spectrometry

Aroma Evaluation of Young Chinese Merlot Wines with Denomination of Origin

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