 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

Study of yeast biocatalytic activity on grape aroma compounds

Many volatile compounds of different chemical/biochemical origin contribute to wine aroma. Certain key ‘varietal’ aroma compounds such as methoxypyrazines are formed in the grape and appear to be only scarcely influenced by fermentation.

Reduced berry skin epi-cuticular wax and cutin accumulation associates with a genomic deletion and increased polyphenols extractability in a clone of Tempranillo Tinto

Tempranillo Tinto (TT) is the third-most planted red wine variety in the world, and it is mostly grown in the Iberian Peninsula. Spontaneous somatic variation appearing during vegetative propagation can be exploited to improve elite varieties as Tempranillo Tinto, including the selection of new phenotypes enhancing berry quality. We described previously that a somatic variant of TT with darker fruit color, the clone VN21, exhibits increased extractability of polyphenols during the winemaking process. To unravel the molecular mechanism underlying this phenomenon, we performed whole-genome resequencing to compare VN21 to other TT clones, revealing a 10 Mb deletion in chromosome 11 that likely affected only the L1 meristem cell layer of VN21 and tissues derived from it, such as external cell layers of berry skin.

Text mining of wine reviews to investigate quality markers of ‘Nebbiolo’ wines from Valtellina

In Valtellina zone (north Italy), the winemaking of ‘Nebbiolo’ grapes leads to the production of two main wine types: classic red wines from fresh grapes, usually classified as Valtellina Superiore DOCG (mandatory oak aging) or Rosso di Valtellina DOC, and the Sforzato di Valtellina DOCG, which is produced using withered grapes according to traditional product specification and subjected to mandatory oak aging process. The withering process influences grape chemical composition and, in turn, the wine sensory profile, which is strongly linked to the wine quality and typicity perceived by consumers.

Volatile and phenolic composition of Agiorgitiko wines from eight different areas of PDO Nemea zone

AIM: Agiorgitiko (Vitis vinifera L. cv.) is the most cultivated red grapewine variety in Greece1 located mainly in Nemea region, the largest PDO zone in Greece2. Although Agiorgitiko is considered as one of the most interesting red grape varieties, not only in Greece3, but also at international level4,5, however, there is a lack of knowledge

Gamma-ray spectrometry In Burgundy vineyard for high resolution soil mapping

Aim: A soil mapping methodology based on gamma-ray spectrometry and soil sampling has been applied for the first time in Burgundy. The purpose of this innovative high-resolution mapping is to delimit soil areas, to define elementary units of soil for terroir characterization and vineyard management. The added value of this integrated approach is a continuous geophysical mapping of the soil with an investigation depth of 60cm.