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…

Crown procyanidin quantification in red wines, rosé wines and Port wines

Condensed grape tannins play a major role in the organoleptic properties and quality of red wine. Recently, a new sub-family of macrocyclic condensed tannins has been identified in red wine and named “crown tannins”. Indeed, the first compound of the family identified and characterised by NMR was the crown procyanidin tetramer which is composed of a macrocyclic structure composed of four (-)-epicatechins link together by B-type interflavanoid linkage in the following an alternative sequences of C4-C8 and C4-C6 linkage. The 3D structure of this unusual crown procyanidin family reveals a central cavity in the molecule [1].

Read More

Optical visualization of embolism spread in drought‐induced leaves: revealing differences across three grapevine genotypes

‐Evaluation of xylem embolism is an important challenge in identifying drought tolerant genotypes within the context of climate change.

Read More

Cumulative effect of deficit irrigation and salinity on vine responses

Climate change is increasing water needs in most of the wine growing regions while reducing the availability and quality of water resources for irrigation. In this context, the sustainability of Mediterranean viticulture depends on grapevine responses to the combinations of water and salt stress. With this aim, this work studies the effects of deficit irrigation and salinity on the physiology of the Tempranillo cultivar (Vitis vinifera L.) grafted onto a drought and salinity tolerant rootstock (1103 Paulsen).

Read More

Distinguishing of red wines from Northwest China by colour-flavour related physico-chemical indexes

Aim: Northwest China occupies an important position in China’s wine regions due to its superior geographical conditions with dry climate and sufficient sunlight. In this work, we aimed to investigate the physico-chemical colour and flavour characteristics of red wine in Northwest China.

Read More

Terroir aspects in development of quality of Egri bikavér

Egri Bikavér (Bull’s Blood) is one of the most remarkable Hungarian red wines on inland and foreign markets as well. From the end of the 70’s the quality of Egri Bikavér was decreasing continually due to mass production. The concept of production of quality wines became general in the mid 90’s again and it resulted in a new Origin Control System, for the first time that of Egri Bikavér in Hungary.

Read More