Macrowine 2021
IVES 9 IVES Conference Series 9 Effect of microwave maceration and SO2 free vinification on volatile composition of red wines

Effect of microwave maceration and SO2 free vinification on volatile composition of red wines

Abstract

This study evaluates the effect of microwave treatment in grape maceration on the content of free and glycosidically bound varietal compounds) of must and wine and on the overall aroma of wines produced in the presence and absence of SO2. 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. Microwave treatment significantly increased the free and bound fraction of most varietal compounds must. Wines from microwave maceration showed faster fer-mentation kinetics and shorter lag phase, resulting in an increase in some volatile compounds of sensory relevance. The absence of SO2 resulted in a decrease in concen-tration of some volatile compounds, mainly fatty acids and esters. The sensory assessment of wines from microwave treatment was higher than the control wine, especially in wines without SO2, which had higher scores in the “red berry” and “floral” attributes and more intensity of aroma. This indicates that treatment with MW in maceration can be very positive to increase the aroma of wines reducing the presence of SO2.

DOI:

Publication date: September 10, 2021

Issue: Macrowine 2021

Type: Article

Authors

Raquel Muñoz García 

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

Contact the author

Keywords

microwave maceration, red wine; volatile compounds; aroma

Citation

Related articles…

Phenological stage dependency of Cabernet Sauvignon and Grenache response to water and nutrient limitation 

As the frequency and intensity of drought events increase, understanding the mechanisms of plant resilience to water deficit is crucial. To maintain an appropriate plant yield, a common practice is the application of high amounts of fertilizers with negative environmental impacts. The single and combined effect of water deficit and nutrient availability, namely nitrogen (N) and potassium (K), in Vitis Vinifera L. cv. Cabernet Sauvignon and Grenache was evaluated. Two-year-old grapevine plants grafted on SO4 rootstock were transferred in pots under semi-environmental conditions. During the growing season, plants were either maintained well-watered (100% ETc) or subjected to a controlled water deficit irrigation (33% ETc).

Read More

Managing nitrogen balance in cover-cropped vineyard

In this audio recording of the IVES science meeting 2022, Thibaut Verdenal (Agroscope, Pully, Switzerland) speaks about managing nitrogen balance in cover-cropped vineyard. This presentation is based on an original article accessible for free on OENO One.

Read More

Influence du terroir sur la composition en flavonoïdes de la baie de raisin de Cabernet franc en Moyenne Vallée de la Loire

The terroir offers great variability in the typicity of the wines produced. Following tastings integrating several vintages, the multiple factor analysis of the sensory data revealed a group of taste criteria contributing to the notion of “Power”, referenced “Power and Harmony”, which makes it possible to differentiate wines from various terroirs of the Middle Loire Valley (Pages et al ., 1987).

Read More

Guard cells and stomatal movement reveal early molecular interaction between grapevine cells and esca-associated pathogens

Esca is one of the major grapevine trunk diseases that cause vineyards decline and important economic losses in vineyards.

Read More

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.

Read More