Monitoring of chemical parameters of oxygen-treated musts during alcoholic fermentation and subsequent bottle storage of the resulting wines

The effect of hyper-oxygenation of Airén white wines on color characteristics, phenolic composition, and volatile profile has been evaluated in different processing steps, not previously reported in conjunction: musts, musts during the alcoholic fermentation, resulting young wines and after 1 year of bottle storage. Hyper-oxygenation treatment achieved a positive effect on color stabilization by means of significantly lower contents of most important phenolic compound families (hydroxycinnamic acid derivatives, benzoic acids, flavonols, and flavan-3-ols) in oxygen-treated musts in fermentation, young wines, and one-year-stored white wines. Therefore, browning was avoided in wines elaborated from hyper-oxygenated musts and their values of a* (green–red component of color) were maintained, in contrast to what occurred in control wines. With regard to volatile profile, the concentration of the majority of individual volatile compounds was significantly higher in wines derived from hyper-oxygenated musts, even after 1 year of bottle storage, especially those derived from alcoholic fermentation (alcohols: 2-methyl-1-butanol and 3-methyl-1-butanol, polar esters: ethyl lactate and ethyl glutarate, C₆ alcohols: 3-methyl-1-pentanol, and acetates: 2-phenylethyl acetate). This study enhances knowledge regarding the effects of hyper-oxygenation process during and after alcoholic fermentation and 1 year of bottle aging, especially as there is scarce literature available on the subject.     

CO2浸渍毛葡萄酒香气成分的GC/MS分析

为研究CO2浸渍工艺对干红毛葡萄酒香气成分的影响,采用仪器辅助液液萃取方式提取传统工艺和CO2浸渍工艺酿造的干红毛葡萄酒中的香气成分,并进行气相色谱/质谱(GC/MS)联机分析.结果表明:2种葡萄酒中共鉴定出48种香气化合物,主要为醇类、酯类、酸类和酚类物质等,其中传统葡萄酒中鉴定出32种,而CO2浸渍葡萄酒中鉴定出41种.和传统葡萄酒相比,CO2浸渍酒中仅有酸类物质的含量发生轻微下降,其他物质(如醇类、酯类和酚类等)的含量以及香气物质的总含量都表现出不同程度的上升.综合来看,CO2浸渍工艺酿造的干红毛葡萄酒的香气质量比传统工艺酿造的葡萄酒要好.     

Impact of maceration time on colour‐related phenolics,sensory characteristics and volatile composition of mulberry wine

This study investigated the effect of maceration treatment on colour‐related phenolics, sensory characteristics and volatile composition in mulberry wine. Pre‐fermentation maceration was performed for 2 days (‘short’), 6 days (‘medium’) and 8 days (‘long’), respectively, followed by the same fermentation process. Results showed that the long maceration (LM) caused higher level of anthocyanins in wine, especially cyaniding‐3‐O‐rutinoside, cyaniding‐3‐O‐glucoside and dephinidin‐3‐O‐glucoside, whereas the short maceration caused lower level of phenolic acids in wine. The medium maceration (MM) wine showed the highest level of flavonols but the lowest concentration of flavan‐3‐ol. The LM wine exhibited greater red tone and colour intensity accompanied by higher amounts of free and copigmented anthocyanins. The LM wine showed lower levels of alcohols, acids, terpenoids, benzenes and sulphur compounds, whereas the lowest level of esters was found in the MM wine. The LM wine had reduced fruity and floral aroma and overall flavour complexity compared with the other wines. Copyright © 2018 The Institute of Brewing & Distilling     

Volatile composition of wines from cvs. Blanco lexítimo,Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)

Wine aroma is formed by volatile compounds of different chemical natures and origins. Betanzos is the most northern viticole geographic area from Galicia (NW Spain). The aromatic profiles of wines produced from two white varieties (Blanco lexítimo and Agudelo) and one red variety (Serradelo) from Betanzos, harvested in 2006 and 2007, have been established by gas chromatography (GC/FID). A total of 35 varietal and fermentative aroma compounds were identified and quantified in free volatile form, which include terpenols, C₁₃‐norisoprenoids, alcohols, esters, volatile fatty acids and volatile phenols. To ascertain the compounds with major impact odours, the Odour Activity Value (OAV) was calculated. Twelve compounds showed concentrations above their perception threshold (OAV>1). The results obtained suggest that ethyl octanoate (apple), isoamyl acetate (banana), ethyl hexanoate (fruity) and β‐damascenone (floral) were the most powerful odorants for the white wines Blanco lexítimo and Agudelo from Betanzos. Ethyl octanoate and β‐damascenone (fruity and floral aroma respectively) were the most odorant for the red wine Serradelo.     

Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: volatile compounds, amino acids and biogenic amines

The aim of this work was to focus on the study of the volatile composition of white and rosé base wines elaborated from different autochthonous grape varieties in Spain (Verdejo, Viura, Malvasía, Albarín, Godello, Prieto Picudo and Garnacha) and the evolution of the sparkling wines elaborated from them following the “champenoise” method. The amino acids and biogenic amines were also studied. Multivariate analyses (factorial and stepwise discriminant) were carried out to study the influence of these compounds all together. Base and sparkling wines from Albarín, Verdejo, Godello and Prieto Picudo were the richest in most of the volatile compounds analyzed, especially of ethyl esters and alcohol acetates, compounds that contribute to the fruity aroma of wines. During the aging on lees in the bottle of sparkling wines, an increase in branched ethyl esters, ethyl lactate and γ-butyrolactone, and a decrease in terpenes (mainly citronellol and geraniol) were observed. In general, the levels of biogenic amines in all the sparkling wines studied were very low, which does not represent a negative effect on their quality and safety.     

Repercussion of the clarification treatment agents before the alcoholic fermentation on volatile composition of white wines

Albariño must was clarified with two fining agents, as bentonite and silica gel. Alcoholic fermentation was carried out at semi-industrial scale, and the concentration of free monoterpenes, norisoprenoids, C₆-alcohols, higher alcohols, fatty acids, ethyl esters, and acetates was then investigated. The use of bentonite allows loss of several volatile compounds compared to wine control. In a second step, the effect of clarification–stabilization treatments with silica gel on aromatic substances was compared in order to study this influence in white wines elaborated from different aromatic varieties (Albariño and Loureira). The results showed that the use of these fining agent plays a significant role in the wine volatile composition.     

蛇龙珠与卡曼娜葡萄酒主要呈香物质鉴定

利用自动质谱图解卷积和鉴定系统并结合标样和保留指数定性在蛇龙珠和卡曼娜葡萄酒中鉴定出116种挥发性风味物质,并根据定量结果和各物质的感官阈值对每种物质的香气活性值(OAV)进行计算,寻找出2种葡萄酒中的主要呈香物质并根据OAV值对这2种葡萄酒的香气轮廓进行了模拟计算。研究发现我国河西走廊的蛇龙珠葡萄酒和智利莫莱山谷的卡曼娜葡萄酒总体香气轮廓较为相似,蛇龙珠中的C6醇类、脂肪酸乙酯、脂肪酸、醛、萜烯、降异戊二烯和内酯类物质含量较高,而卡曼娜中的乙酸酯、高级醇和酮类物质含量较高。蛇龙珠的花香、焦糖味和橡木味相对较强,β-大马士酮、左旋-2,3-丁二醇、苯乙醛和己酸乙酯、己酸、异丁醇、异戊醇7种物质是2种葡萄酒共同的主要呈香物质。     

Volatile components of Negroamaro red wines produced in Apulian Salento area

Volatile composition of monovarietal young red wines made from Negroamaro cultivar, an autochthonous grape variety of Vitis vinifera grown exclusively in Salento area (southeast of Italy in Apulia region), was investigated. Volatile compounds were extracted following a solid phase extraction (SPE) method, and then analysed by gas chromatography–mass spectrometry (GC/MS). Results showed a complex aroma profile rich in alcohols, esters and fatty acids, with a minor contribute from aldehydes, lactones, volatile phenols and sulphur compounds. For the first time, aromatic patterns that characterise wines produced from Negroamaro autochthonous grape variety were established, starting a fundamental register of typicity and geographical identity of Apulians wines. Statistical data analysis techniques (Principal component analysis (PCA) and ANOVA) showed the structure of the experimental data and the significant differences for each compound in the different wines.     

The influence of skin contact during alcoholic fermentation on the aroma composition of Ribolla Gialla and Malvasia Istriana Vitis vinifera (L.) grape wines

Grapes from the Vitis vinifera (L.) varieties Ribolla Gialla and Malvasia Istriana were subjected to two skin contact procedures: pomace maceration and whole berry maceration during alcoholic fermentation. Wine free volatile compounds were determined using two extraction techniques coupled to GC; odour activity values were calculated and compared to control wines without skin contact. The highest concentrations of esters and relative fruity impacts were determined in the control wines for both varieties. Pomace maceration was found to be an effective procedure for the extraction of varietal aroma compounds like terpenes, but only in the Malvasia Istriana was their higher impact on floral odour determined. Pomace maceration resulted in higher total phenol and methanol content. Whole berry maceration was less efficient in terpene extraction, and its impact on general wine composition was not so radical. Control wines were chosen as preferred wines for odour and overall impression.     

Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines

The use of mixed inoculation of non-Saccharomyces yeasts and S. cerevisiae in wine fermentations is of increasing interest for quality enhancement and improved complexity of wines. The effect of sequential inoculation of Wickerhamomyces anomalus (formerly Hansenula anomala) with interesting enological properties in terms of secondary metabolite production and a commercial S. cerevisiae strain in fermentation of non-sterilized red musts from Mazuela variety has been examined. The wines elaborated by sequential inoculation presented higher levels of acetates and ethyl esters, compounds that supply a fruity note, higher levels of lineal alcohols, which are responsible for herbaceous notes and lower concentrations of organic acids, that contribute to increase the aromatic quality, than wines produced by a S. cerevisiae monoculture. Both types of wines were comparable in levels of volatile acidity, glycerol, lactic acid and succinic acid produced. Sensory analysis showed that red wines obtained by mixed fermentations were preferred by 71.5 % of the tasters and were particularly appreciated for its floral and/or fruity notes.     

Volatile composition and aromatic attributes of wine made with Vitisvinifera L.cv Cabernet Sauvignon grapes in the Xinjiang region of China: effect of different commercial yeasts

The Xinjiang region is a major grape- and wine-production area in China, but the region’s notably high temperatures in the summer and year-round intense sun exposure play negative roles in the aroma, complexity, and elegance of Cabernet Sauvignon wine. In this study, Cabernet Sauvignon grapes harvested in this region were fermented on an industrial scale using four commercial yeast strains (L2323, D254, RVA, and CECA) and spontaneous yeast (NF). The results showed that a total of 123 volatile compounds were detected and 15 volatile compounds significantly contributed their flavor notes to the wine’s overall aroma. The use of RVA and CECA strains resulted in wine with higher concentrations of higher alcohols, terpenes and norisoprenoids. However, the D254-fermented wine showed high level of esters and carbonyl compounds. Wine fermented with the L2323 and D254 strain possessed a stronger fruity aroma, whereas the RVA strain enhanced the herbaceous, chemical, and fatty aromas in wine. Principal component analysis revealed that a significant aromatic feature difference was observed in these wines after alcoholic and malolactic fermentation. The use of different commercial yeast strains altered the aromatic profile of Cabernet Sauvignon wine.     

Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines

The current study was carried out to elucidate the effect of sequential inoculation of Saccharomyces cerevisiae (RC212, D254) and Oenococcus oeni (SG26, Lalvin 31 and Uvaferm Alpha) on the production of cherry wines, especially on the chemical and aromatic characteristics. SI-D culture required the shortest period (23 d) to complete the fermentation, while other inoculations needed longer time. Analysis from chemical composition showed that titratable acidity and content of l-malic acid exhibited evident differences among the samples after MLF. For volatile compounds, 49 major components were identified, mostly comprising of alcohols, acids and esters. Cherry wines obtained from SI-B and SI-C showed higher contents of total volatile alcohols, and SI-D wines produced the greatest amount of volatile acids. According to the odour active value (OAV), 9 out of 49 studied volatile components had OAV >1 in all the analyzed wines, while six volatile components showed OAV >1 only for some of them. Furthermore, a sensory analysis was performed to compare the sensory profile of these cherry wines, and results evidenced that wines resulting from different inoculations presented diverse sensory profiles. These findings suggest that sequential inoculations posed a great potential in affecting and modulating the aromatic profile of cherry wines.     

Volatile profile and differentiation between Albariño wines from different origins

Commercial Albariño wines from different subzones of Certified Brand of Origin ‘Rías Baixas’ (NW Spain) were analysed over four consecutive harvests. The contents of monoterpenes, volatile phenols, alcohols, sulphur compounds, acetates, fatty acids and ethyl esters were determined by gas chromatography (flame ionisation detector and flame photometric detector) and gas chromatography–mass spectrometry. These white wines presented high concentrations of free monoterpenes, volatile phenols, acetates, and ethyl esters, while the levels of sulphur compounds, known as default compounds, were very low. All the wines were elaborated from Albariño grapes, but they were produced by different enological practices, such as skin contact and by carrying out malolactic fermentation or not. No significant differences were found between wines from the same subzone and from different vintages. The results obtained, and confirmed by Principal component and linear discriminant analysis, showed a differentiation among these wines as a function of the Galician subzone of origin.     

HS-SPME-GC-MS analysis of volatile aromatic compounds in alcohol related beverages made with mulberry fruits

Wine aroma is one of the most important parameters responsible for its quality, and hence for consumer acceptance. In order to obtain an appropriate technique to study volatile aroma compounds in mulberry wines, headspace-solid phase microextraction (HS-SPME) comb 40°C for 30 min with a 50/30 μm divinylbenzenecarboxen-polydimethylsiloxane (DVB-CAR-PDMS) fiber. Approximately 80 volatile compounds have been quantified in the mulberry wine, pertaining at several chemical groups, mainly higher alcohols, fatty acids, esters, and some volatile phenols whose concentration range from few to 138.36 mg/L. This work describes a novel methodology for the analysis of mulberry wines by HS-SPME coupled to GC-MS. HS-SPME using a 50/30 μm DVB-CAR-PDMS fiber is provided the higher extraction efficiency (p<0.05) for the volatiles including the most esters, higher alcohols, and fatty acids than by the other fibers.     

2 种产量赤霞珠葡萄酒香气和花色苷的比较

应用气相色谱-质谱联用和高效液相色谱-电喷雾离子源-质谱联用技术对卢龙县2 种产量（7 500和10 500 kg/hm2）赤霞珠葡萄酒中香气和花色苷类物质进行定性与定量分析。共检测出32 种香气物质（包括高级醇、酯类、脂肪酸、萜烯和降异戊二烯类、挥发性酚类等）和16 种花色苷类物质（包括5 种基本花色苷及其乙酰
化和香豆酰化衍生物）。结果表明,7 500 kg/hm2产量条件下赤霞珠葡萄酒中拥有较高含量的高级醇、酯类、脂肪酸、挥发性酚类及香气总量,其中异戊醇、2-苯基乙醇、乙酸乙酯、乙酸异戊酯、己酸乙酯和辛酸含量显著高于10 500 kg/hm2产量,而10 500 kg/hm2产量葡萄酒中萜烯类和降异戊二烯类物质含量略高。10 500 kg/hm2产量处理的葡萄酒中的花色苷总量高于7 500 kg/hm2产量处理的葡萄酒中花色苷总量,但花色苷单体中除花翠素葡萄糖苷和二甲花翠素葡萄糖苷外,其余花色苷含量差异均不显著。因此,幼果膨大期疏穗降低产量对葡萄酒香气组成和含量的影响大于对花色苷的影响。     

Impact of various maceration techniques on the phenolic and volatile composition of Chenin Blanc wines

Chenin Blanc, cultivated in cool climate regions, was chosen to evaluate the impact of different maceration techniques on polyphenolic profiles and volatile compounds. Control with no skin contact (CK), cold maceration (CM), cryogenic maceration (CR), separate fermentation before blending (SFB) and extended skin contact during fermentation (ESF) were the five maceration techniques being studied. SFB and ESF techniques resulted in significantly increased polyphenolic compounds compared to the control (P < 0.05), while CM and CR maceration techniques resulted in almost no effect. Meanwhile, for aromatic components, the maximum change was observed in ESF wine, which had significantly highest levels of terpenes, alcohols, esters and acids. However, compared with control wine, CR wine had higher levels of terpenes and esters and SFB wine had higher levels of terpenes and alcohols. This study provides information about prefermentation techniques and additional options for oenologists to produce Chenin Blanc wines with different characteristics.