IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Olfactometry approach to assess odorant compounds of grape spirits used for Port wine production-first results

Olfactometry approach to assess odorant compounds of grape spirits used for Port wine production-first results

Abstract

The production of Port Wine requires the addition of grape spirit to stop the fermentation, ensuring the desired sweetness. The grape spirit, a product of wine and wine by-products distillation, must comply several legal requirements, namely the sensory evaluation before its addition to the wine. Given that previous studies1 pointed out the contribution of grape spirit to the volatile composition of Port wines, the main purpose of this study was the assessment of the odorant compounds of several grape spirits used for Port wine production. The volatiles of grape spirits samples were previously extracted by liquid-liquid extraction and after concentrated. The extracts of volatile compounds were analysed by gas chromatography–olfactometry (GCO) to evaluate the most important aroma compounds and by gas chromatography−mass spectrometry (GC-MS) for compound identification. The GCO analysis was performed using the frequency detection method2, where a group of assessors sniffed the extracts. The individual aromagrams are summed and the odour’s intensity is estimated through the number of sniffers who detect an odour.
The GCO results of the grape spirits analysed, pointed out to the presence of several odorant compounds from different chemical families, namely esters, alcohols, terpenic and acids. Some of these volatile compounds are assigned with pleasant odour notes such as fruity, caramel, honey and floral while other are assigned with unpleasant and heavy odour notes such as cheese and foot odour. The majority of the identified compounds were originated from the fermentation process and were also found in other unaged distillate beverages such as freshly Cognac and Calvados3 or Tequila4.

DOI:

Publication date: June 23, 2022

Issue: IVAS 2022

Type: Poster

Authors

Caldeira Ilda1, Lourenço Sílvia1, Furtado Isabel2, Silva Ricardo2 and Rogerson Frank S. S.2

1Instituto Nacional de Investigação Agrária e Veterinária, Polo de Dois Portos, and MED—Mediterranean Institute for Agriculture, Environment and Development
2Symington Family Estates 

Contact the author

Keywords

grape spirit, odorants, olfactometry, detection frequency

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

FOLIAR APPLICATION OF METHYL JASMONATE AND METHYL JASMONATE PLUSUREA: INFLUENCE ON PHENOLIC, AROMATIC AND NITROGEN COMPOSITION OFTEMPRANILLO WINES

Phenolic, volatile and nitrogen compounds are key to wine quality. On one hand, phenolic compounds are related to wine color, mouthfeel properties, ageing potential. and are associated with beneficial health properties. On the other hand, wine aroma is influenced by hundreds of volatile compounds. Fermentative aromas represent, quantitatively, the wine aroma, and among these volatile compounds, esters, higher alcohols and acids are mainly responsible for the fermentation bouquet.

Read More

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

Read More

Caractérisation et valorisation des terroirs de l’appellation d’origine contrôlée Puisseguin-Saint-Emilion

Le terroir viticole, qui est la base de la délimitation des aires d’Appellation d’Origine Contrôlée, est une notion complexe dans laquelle sont en interaction la vigne, les facteurs naturels tels que le sol, le climat, ainsi que le facteur humain à travers les pratiques des viticulteurs. Le terroir conditionne la composition des raisins et ainsi la qualité et la typicité des vins qui en sont issus.

Read More

Use of sensors/biosensors for detection of food safety parameters in wine

The implementation of food safety assurance systems in wineries involves ensuring that the wines produced do not pose a risk to consumer health and are therefore free from harmful substances, such as those that may be incorporated during the production process (pesticides, additives, etc.), allergens or mycotoxins.

Read More

Teinturier grapes: Valorization as a source of high-value compounds for the Chilean food industry

The agri-food industry is constantly searching for ingredients of high functional value, healthy and of natural origin. One species of particular interest is Vitis vinifera, due to its recognized antioxidant potential. Among the grape varieties, one group possesses these antioxidant compounds not only in the skin, but also in its pulp: Teinturier. The red grape has traditionally been used for color correction purposes in winemaking, however, its high antioxidant content transforms it into a raw material of high potential for new formulations of ingredients and foods for the health and wellness market.

Read More