Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China

Jiang, Bijie; Zhang, Zhenwen

doi:10.3390/molecules15129184

Cited by 150 publications

(126 citation statements)

References 43 publications

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“…In our study, 18 alcohols have been identified in the analysed Vranec wines (Table 2). This volatile fraction was mainly composed of five compounds present in highest amount: isoamyl alcohol, 2-methyl-1-butanol, phenylethyl alcohol, isobutyl alcohol and 1-hexanol, which is in agreement with literature data (Jiang & Zhang, 2010;Patel & Shibamoto, 2003;Schreier, Drawert, & Junder, 1976). These compounds are usually formed by the yeast, from the sugars or amino acids present in the grape mash (Ivanova et al, 2012).…”

Section: Alcoholssupporting

confidence: 78%

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: Alcoholssupporting

confidence: 78%

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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“…The concentrations of nonanal determined in the wines ranged from 22.4 μg/L in Seyval blanc to 34.1 μg/L in St. Pepin (Table 3). In contrast, nonanal concentration has been reported to range from 1 μg/L [28] to 19 μg/L [29] in V. vinifera Chardonnay. Similarly, trans,cis-2,6-nonadienal is rarely reported in the volatile compound profile of wines from V. vinifera varieties; a recent study indicated that trans-2,cis-6-nonadienal was not detected in any of 18 Spanish wines [28].…”

Section: Compounds and Other Fadpmentioning

confidence: 94%

Volatile Compounds from Must and Wines from Five White Grape Varieties

Slegers¹,

Angers²,

Pedneault³

2017

J Food Chem Nanotechnol

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Viticulture and wine production in challenging environments such as cold and humid areas has substantially expanded in recent years, mostly due to the development of grapevine varieties that show high resistance to fungal diseases and cold temperatures. These interspecific hybrid Vitis (IHV) varieties result from multiple crosses between Vitis vinifera varieties and North American native species such as V. riparia and V. labrusca. Limited scientific information is available on the aroma and winemaking of IHV, and about the relationships between grape and wine composition in regard to compounds of enological interest. In this work, the profile of volatile compounds of grapes and wines from five white IHV varieties largely grown in cold-climate viticulture (Frontenac blanc, Frontenac gris, Seyval, St. Pepin and Vidal) was determined by GC-MS-SPME. Compound classes detected in juice and wine included fatty acid degradation products that represented the largest part of volatile compounds, fatty acid ethyl esters, terpenes, C 13 -norisoprenoids, and volatile phenols and other phenyl derivatives. The flavor profile of Vidal showed the largest diversity of compounds in both juice and wine, and the overall highest amount of volatile compounds of all varieties. Principal component analysis showed relationships between the presence of certain C 6 compounds, terpene and volatile phenols in musts and in the finished wines.

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“…A volatile compound contributes to the aroma when its concentration in the wine is above the perception threshold, therefore odorants with odor activity value (OAV)  1 can be perceived (Guth, 1997;Jiang and Zhang, 2010;Juan et al, 2012;Welke et al, 2014). Capone et al (2013) identified 51 volatile compounds in Negroamaro red wines, and of these, only 18 components were perceived as active odorants (OAV  1).…”

Section: Introductionmentioning

confidence: 99%

Improving production of aromatic compounds by indigenous yeasts in Chenin Blanc grape must

Santos¹,

Vanderlinde²,

Machado³

et al. 2016

Afr. J. Agric. Res.

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The aim of this study was to evaluate the effect of indigenous yeasts on the aroma of fermented Chenin Blanc grape must by determining the volatile compounds, the odor activity value (OAV) and carrying out sensory analyses. The must, fermented by Hanseniaspora opuntiae/Saccharomyces cerevisiae combinations, presented higher concentrations of compounds such as ethyl acetate, ethyl hexanoate, 2-methyl-1-propanol and 2-phenylethanol, and a lower production of acids and acetaldehyde. This fermented must presented higher OAV values for compounds such as 2-methyl-1-propanol and ethyl acetate, 687.06 and 1264.16, respectively. 2-phenylethanol was produced by H. opuntiae and Hanseniaspora guilliermondii in combination with S. cerevisiae in amounts that resulted in OAV values of 5.63 and 4.62, respectively. In appropriate concentrations, these volatile compounds contribute positively to the aromatic quality of the fermented must. The highest mean acceptability and purchasing intention scores were obtained by the must fermented by H. opuntiae/S. cerevisiae. In the must fermented by H. guilliermondii/ S. cerevisiae, the absence of ethyl hexanoate and high concentrations of octanoic acid and acetaldehyde probably contributed to its low acceptability. Thus, it was suggested that the yeast genus Hanseniaspora in combination with S. cerevisiae, showed the potential to positively impact the wine aroma.

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Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China

Cited by 150 publications

References 43 publications

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

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

Volatile Compounds from Must and Wines from Five White Grape Varieties

Improving production of aromatic compounds by indigenous yeasts in Chenin Blanc grape must

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