Varietal flavor is commonly known as the aromatic character of a wine in which the aroma of a particular grape variety predominates. However, not all varieties present particularly pronounced aromas. Therefore, different methods are constantly sought to enhance the aroma of wines with neutral aromatic characteristics, such as the use of glycosidases (1), certain yeast strains (2) or maceration with different agricultural products. In this work, aiming to improve the sensory profile together with the diversification of this product, white wines, derived from a neutral grape variety, were elaborated with the addition of mango peel by-products. This by-product was chosen because of its greatly esteemed tropical scents (3). Three different samples were performed regarding the mango peels application: 7 days co-fermentation (MCF), 7 days maceration post-fermentation (MPF) and no mango peel added, considered as control (C). A comprehensive analysis of the volatile profile, both qualitative and quantitative, was carried out by SPE extraction followed by GC-MS. Wines were also tasted by a panel of experts in order to evaluate the sensory attributes. Conventional analsysis including color parameters were also executed. Preliminary results have shown that MCF and PCF, exhibited an overall terpene compounds increase in which significant amounts of characteristic mango volatile compounds such as 3-carene or p-cymene were found, which evoque floral-resinous aromatic scents. On the other hand, less appreciated compounds such as 1-octen-3-ol (musty odour) were also found in larger quantities in both samples treated with mango peels. The sensory analysis outcomes showed that, while some unattractive volatiles compounds were identified in the samples treated with mango peels, those were not found in any case during the tasting evaluation. In addition, judges detected exclusive attributes in MCF and PCF samples, defined as compote and apricot notes. Furthermore, these exclusive desirable attributes remained much longer in the mouth in the sample of wines that had undergone post-fermentation maceration (PCF).In conclusion, together with the rest of data analysed, a 7-day post-fermentation maceration with dried mango skins is proposed as a natural cheap and simple aromatisation method for white wines.
Authors: Oliver-Simancas Rodrigo1, Labrador-Fernández L.1, Díaz-Maroto M. C.1, Pérez-Coello1 and Alañón-Pardo1
1Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA)
*corresponding author: rodrigo.oliver@uclm.es
References:
(1) Vázquez, L. C., Pérez-Coello, M. S., & Cabezudo, M. D. (2002). Effects of enzyme treatment and skin extraction on varietal volatiles in Spanish wines made from Chardonnay, Muscat, Airén, and Macabeo grapes. Analytica Chimica Acta, 458(1), 39-44.
(2) Sabel, A., Martens, S., Petri, A., König, H., & Claus, H. (2014). Wickerhamomyces anomalus AS1: a new strain with potential to improve wine aroma. Annals of Microbiology, 64(2), 483-491.
(3) Pino, J. A., & Mesa, J. (2006). Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour and fragrance journal, 21(2), 207-213.
Keywords: Wine styles, Neutral wines, Maceration, Diversification, Agricultural peels.
