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…

Impact and comprehension of nitrogen and lipid nutrition on the production of fermentative aromas with different S. Cerevisiae yeasts used for spirits

In the Cognac appellation, the production of white wines is almost exclusively dedicated to elaborate Charentaise eaux-de-vie. In this sense, the quality of Cognac eaux-de-vie intrinsically depends on the quality of the base wines subjected to the distillation stage. In this context, the production of these base wines differs from those of classic white wines to release particular organoleptic properties during the distillation stage.

Read More

Effects of different crop load and pruning aplications on vi̇ne growing, grape yi̇eld and quality parameters of early sweet (Vitis vinifera L.) grape variety

It is important to examine the yield quality elements of table grape varieties. There are great differences in winter and summer pruning of the early sweet grape variety. For this reason, in the study, the effects of different crop loads and pruning processes on grape yield, quality characteristics and vine development in the early sweet (vitis vinifera L.) Grape variety were investigated.

Read More

Sensory study of potential kokumi compounds in wine 

Kokumi is a complex sensation perceived as enhanced palatability. Under the influence of kokumi substances, foods/beverages tastes become more flavorful with increased intensity, spread, continuity, richness, harmony, and punch which are the six related characteristics corresponding to the kokumi sensory concept (Yamamoto & Inui-Yamamoto 2023).

Read More

Colored hail‐nets as a tool to improve vine water status: effects on leaf gas exchange and berry quality in Italia table grape

Protecting table grape vineyards with white hail‐nets is a common practice in Southern Italy. Hail‐nets result in shading effects of 10‐20 %, depending on their density

Read More

Vine performance benchmarking of indigenous Cypriot grape varieties Xynisteri and Maratheftiko

Aim: The aims of this study were to (1) formulate a baseline understanding of the performance of the indigenous Cypriot white grape Xynisteri and the red grape Maratheftiko (Vitis vinifera L.), and (2) compare these varieties to Shiraz and Sauvignon blanc grown in a Cypriot vineyard.

Read More