 IVES 9 IVES Conference Series 9 Effect of power ultrasound treatment on free and glycosidically-bound volatile compounds and the sensorial profile of red wines

Effect of power ultrasound treatment on free and glycosidically-bound volatile compounds and the sensorial profile of red wines

Abstract

AIM Aiming to explore the possibility of shortening red winemaking maceration times (1,2), this study presents the effect of the application of high-power ultrasounds to crushed grapes, at winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines.

METHODS Two different frequencies (20 kHz and 28 kHz) were tested and the combination of grape sonication and different maceration times on wine aroma was also evaluated. The volatile compounds were isolated by solid phase extraction and analyzed by gas chromatography-mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis

RESULTS Sonication produced an increase in the concentration of free varietal compounds such as C6 al-cohols, terpenes and norisoprenoids in musts and also in wines made with 48h of skin maceration, being less efficient in the extraction of the bound fraction. Fermentation compounds were also positively affected by ultrasound treatment, although this effect was variable depending on the frequency used, the maceration time and the type of compound. All the wines made from sonicated grapes had better scores in the evaluated olfactory attributes with respect to the control wines

CONCLUSIONS

Sonication could produce an increase in the content of some volatile compounds of sensory relevance, obtaining wines with an aroma quality similar or higher than those elaborated with longer maceration times (3).

DOI:

Publication date: September 7, 2021

Issue: Macrowine 2021

Type: Article

Authors

Rodrigo Oliver-Simancas

Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain.,María Consuelo, DÍAZ-MAROTO, Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain. María Elena, ALAÑÓN PARDO, Area of Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain. Paula, PÉREZ PORRAS, Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain. Ana Belén BAUTISTA-ORTÍN, Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain. Encarna GÓMEZ-PLAZA, Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain.

Contact the author

Keywords

ultrasounds; wine; volatile compounds; aroma

Citation

Red wine astringency: evolution of tribological parameters during different harvest dates

Astringency is a specific oral sensation dominated by dryness and puckering feeling and is one of the leading quality factors for red wines, as well as some fruit products

The adaptation and resilience of scions and rootstocks to water constraint

The ability of grapevine cultivars and rootstocks to cope with and adapt to recurring water constraints is the focus of this study. The contribution of intrinsic (epigenetic) and extrinsic (rootzone microbial community) factors to water stress resilience will be discussed. The study was conducted in a validated model vineyard where three scion cultivars (Pinotage, Shiraz, and Cabernet Sauvignon) on two rootstocks (Richter 110 and USVIT8-7) grow under recurring seasonal water constraint (and control) scenarios since planting (in 2020). Comprehensive profiling of the site, soil, atmospheric conditions, plants, and their physiological responses provide contextual data for the analyses conducted.

Outline for the définition of “Terroirs Viticoles application to the area of El AIjarafe (Seville, Spain)

The grapes producing and wine making regions are différent in their use of agricultural, industrial or agroindustrial means. These means are quite often very original and/or specialised; and lately are also quite competitive. Such means are being defined with increased accuracy in the delimitation and definition of its characteristics (Paneque et al., 1996 a). Human action together with other Elements and Agents involved in the vine growing production (Reyner, 1989) over these means lead to agronomic systems with important characteristics. Finally, the transformation of the vine growing production, through different technologies (Fleet, 1992), results in the creation of products with a different acceptance and economical value in the market.

Understanding the onset of systemic infection of red blotch virus and phenotypic studies of grapevines expressing a red blotch virus infectious clone

Context and purpose of the study. Red Blotch disease, an affliction caused by the Grapevine red blotch-associated virus (GRBaV), represents a formidable challenge for grape growers and winemakers in prominent viticultural regions around the world.

Early likovrisi: the new white very early table grape seedless and resistant variety

This paper presents is the create, the study and ampelographic description the new «Early Likovrisi», that was created (2014) in Greece by Pantelis Zamanidis.