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…

Vineyard innovative tools based on the integration of earth observation services and in-field sensors (VitiGEOSS project)

Climate change is having an unprecedented impact on the wine industry, which is one of the major agricultural sectors around the world. Global warming, combined with the variation in rainfall patterns and the increase in frequency of extreme weather events, is significantly influencing vine physiology and exposing, more frequently, plants to severe biotic and abiotic stresses. This represents a challenge for viticulturists who need to take complex decisions to adjust vineyard management and achieve oenological goals.

Read More

Which potential for Near Infrared Spectroscopy to characterize rootstock effects on grapevines?

Developing rootstocks adapted to environmental constraints constitutes a key lever for grapevine adaptation to climate change. In this context, Near Infrared Spectroscopy (NIRS) could be used as a high-throughput phenotyping technique to simplify the study of rootstocks in grafted situations. This study is an exploratory analysis to evaluate the potential of NIRS acquired on grafted tissues to reveal rootstock effects as well as the plasticity of combinations of scion/rootstock to better characterize these interactions.
Through the study of 25 combinations (5 scions times 5 rootstocks) in a dedicated experimental vineyard, we showed that NIRS obtained from grafted tissues capture rootstock and scion/rootstock interaction signals, up to 20% of the total variance at specific wavelengths.

Read More

Contribution du potentiel glycosidique à l’arôme des vins de Grenache noir et Syrah en Vallée du Rhône

Grenache Noir and Syrah are the predominant grape varieties in the French Rhone valley vineyard, and produce wines with well differentiated aromatic notes. This study aimed at investigating the contribution of glycoconjugated precursors to these aromatic specificities, through their analytical profiles and the sensory influence of the odorant compounds they release during wine aging. The aglycones released by enzymatic hydrolysis of glycosidic extracts

Read More

Investigating the carbon sequestration potential in vineyard soils–the SUSTAIN project

The SUSTAIN project aims at assessing the soil organic carbon (SOC) stock and vulnerability in vineyard in a climate change scenario.

Read More

Effect of culture and familiarity on wine perception: a study with spanish and british wine experts

Wine perception results from the interaction between the wine and its intrinsic and extrinsic characteristics and the experience [1], background and beliefs of the consumer [2,3]. Among all of the factors affecting wine perception, in this study we focused on culture and cognitive processes, working under the hypothesis that higher familiarity with wines would induce higher perceived quality. Furthermore, we hypothesised that culture would influence the verbalisation of wine properties associated with the different experiences of consumers from different cultures.

Read More