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…

Vine field monitoring using high resolution remote sensing images: segmentation and characterization of rows of vines

A new framework for the segmentation and characterization of row crops on remote sensing images has been developed and validated for vineyard monitoring. This framework operates on any high-resolution remote sensing images since it is mainly based on geometric information. It aims at obtaining maps describing the variation of a vegetation index such as NDVI along each row of a parcel.

Read More

OTR determination of aged closures: Impact on aroma compounds composition of Sauvignon blanc wines

Oxygen transfer rate (OTR) is a technical property of closure, and it modulates the oxygen supply to the wine during its bottle aging. It’s an important parameter to take into account in the analysis of wine aroma evolution. OTR distribution is well documented for new closures, but little research has been published on its determination for aged closures. Initial oxygen release after bottling impacts the composition of wines during the first years of storage), but the link between OTR, sensory perception and aroma composition after many years of aging has not yet been clearly studied. 

Read More

Comparison of destructive and non-destructive measurements of table grape berries to assess quality parameters using spectroscopy

The quality of table grapes is critically influenced by several parameters, including sugar content, acidity, firmness, and overall appearance.

Read More

Short-term canopy strategies to enhance grapevine adaptation to climate change

Context and purpose of the study. Viticulture faces significant challenges due to climate change, with increased frequency of extreme weather events impacting grapevine growth, grape quality, and wine production.

Read More

Solid Rectified Concentrated grape Must (SRCM) in sparkling wines production: studying the sensory impact of an innovative sugar substrate

The production of sparkling wines requires sugars for the second fermentation. The Solid Rectified Concentrated Must (SRCM) is a water free crystalline form of grape sugar, offering a purer, more stable, and easier-to-use alternative to the liquid Rectified Concentrated Must (RCM).

Read More