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…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Read More

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

Read More

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Read More

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Read More

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.

Read More