IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 Enzymes Impact During Fermentation On Volatile And Sensory Profile Of White Wines

Enzymes Impact During Fermentation On Volatile And Sensory Profile Of White Wines

Abstract

Favoring the formation of volatile compounds and their precursors in must and wine represent one of the principal goals during winemaking technology. In recent years, most attention has been placed on using glycosidases to enlarge the aroma profile of white wines. The effect of enzymes makes odorless glycosidically-bound precursors be converted into aromatic compounds. This paper focuses to study the influence of enzymes (pectolytic and β-glycosides) administered before alcoholic fermentation, even if most studies analyze their use in different winemaking stages. Two semi-aromatic varieties such as Fetească regală and Sauvignon blanc were chosen.
Identification and separation of volatile compounds were performed using an Agilent 7890A gas chromatography system coupled with a mass spectrometer detector 5975 C inert XL EI/CI MSD. The sensory profile of the wines was evaluated by a panel of 20 licensed tasters, consisting of 12 men and 8 women. Data processing and statistical representation (Principal Components Analysis, Anova, Fisher’s Least Significant Difference, Pearson correlation coefficient) was performed using Statgraphics® software 19.  
Following the analyses performed by gas chromatography, there were identified over 65 volatile compounds, depending on the grape variety. Fetească regală wines were described by higher proportions of ethyl octanoate (peach, pear, exotic fruits notes), 3-methylbutyl acetate (with fruity, pear, banana aroma), hexanoic acid (lactate, phenolic and exotic fruits odors), propan-2-yl acetate ethereal, ripe fruits, banana odor) and ethyl decanoate (floral, fruity, woody notes), while Sauvignon blanc wines were distinguished by considerable proportions of 2-methylpropan-1-ol (with spirits and solvent odor), 3-methylbutan-1-ol (banana, solvent notes), diethyl butanoate (fruity, floral, waxy, dusty odors), 1-phenylethanol (floral and honey flavors), and acetic acid (vegetal, rancid, sour perceptions). Numerous positive correlation were identified in both varieties, including propan-1-ol vs 3-methylbutan-1-ol, 3-methylbutyl acetate vs ethyl hexanoate and butan-1-ol vs octandecanoic acid in Fetească regală wines and diethyl butanoate vs 3-methylbutan-1-ol, ethyloctanoate vs propan-2-yl acetate, ethyl octanoate vs ethyl 4-hydroxybutanoate in Sauvignon blanc. Data confirmed a significant influence.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Cotea Valeriu1, Scutarasu Elena Cristina1, Luchian Camelia Elena1, Colibaba Lucia Cintia1, Nagy Katalin2 and Trincă Lucia Carmen1

1Iași University of Life Sciences
2″Iuliu Hațieganu” University of Medicine and Pharmacy in Cluj-Napoca

Contact the author

Keywords

wines, enzymes, fermentation, volatile profile, sensory analysis

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

The combined use of Lachancea thermotolerans and lactic bacteria in wine technology

The production of most red wines that are sold involves an alcoholic fermentation carried out by yeasts of the Saccharomyces genus, and a subsequent fermentation carried out by lactic bacteria of the Oenococus oeni species after the first one is fully completed. However, the traditional process can face complications, which can be more likely in grape juices with high levels of sugar and pH. Because of climate change, these situations are more frequent in the wine industry. The main hazards in those scenarios are halts or delays in the alcoholic fermentation or the growth of unwanted bacteria while the alcoholic fermentation is not done yet and the wine still has residual sugars.

Aroma chemical profiles characterization of wines produced with moristel grapes harvested at different time points

The wine aroma is constituted by hundred of volatile chemical compounds that depend on many viticultural and oenological factors.

Application to the wine sector of European Convention on the landscapes

The landscape is defined by the European convention of the landscape (Florence, October 20, 2000) like part of the territory as perceived by the populations, whose character results from the action of natural and/or human factors and their interrelationships. This convention is based on the contribution cultural, ecological, environmental, social of the landscapes and aims at a reinforcement of the tools of protection and valorization in particular in the agricultural policies, of regional planning and town planning. Moreover, it encourages a step of identification and qualification of the landscapes and underlines the need for developing the sensitizing and the training of the actors concerned.

Relevance of the polyphenolic profile during oxidative aging in the accumulation and disappearance of oxidative and varietal aromas

The main objective of this work is to study and model the impact of the polyphenolic profile on the stability and quality of wine aroma during oxidative aging.

Estudio de fertilidad en variedades blancas en Castilla-la Mancha

La adaptación de nuevas variedades a zonas de cultivo fuera de su área de origen presenta múltiples interrogantes. En Castilla-La Mancha se está produciendo en los últimos años una gran inquietud por la diversificación y la reconversión de variedades.