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1.
Background and Aims: Research on concentration changes of volatile compounds during grape physiological development has focused on the period from veraison to harvest. This study compared the developmental changes in the major volatile compounds released after the crushing of Riesling and Cabernet Sauvignon grapes sampled from fruitset to harvest during the 2007–2008 season. Methods and Results: Volatile compounds were extracted from the headspace of crushed Riesling and Cabernet Sauvignon grapes sampled throughout berry development using solid-phase microextraction and analysed by gas chromatography–mass spectrometry. A multivariate statistical approach coupled with analysis of variance was applied to compare the developmental changes in volatile compounds for the two cultivars. In both cultivars, E-2-hexenal was the most abundant volatile compound, and it showed a significant increase in concentration after veraison. Benzene derivatives discriminated ripe Cabernet Sauvignon grapes, whereas monoterpenes and sesquiterpenes discriminated both cultivars pre-veraison with a broader range of terpenes observed in the Cabernet Sauvignon samples compared with the Riesling samples. At veraison, terpene production in both varieties was low, but Riesling grapes produced some terpenes (geraniol and α-muurolene) post-veraison. Generally, esters and aldehydes were the major class of compounds from Riesling grapes, while Cabernet Sauvignon showed a greater tendency to form alcohols. Conclusions: Both Riesling and Cabernet Sauvignon grapes had a more complex volatile compound composition pre-veraison than post-veraison. This study suggests that some compounds that contribute to grape aroma may be produced pre-veraison, and not simply accumulate after veraison. Significance of the Study: Understanding the timing of volatile compound production and cultivar differences will guide viticulture researchers and growers in the optimisation of vineyard strategies to enhance grape aroma attributes that may, in turn, contribute to wine aroma. 相似文献
2.
The effects of hyper-oxygenation and storage period of Macabeo and Airén white wines on color characteristics, phenolic, and
volatile composition have been evaluated. Hyper-oxygenation treatment provoked a significant decrease in virtually all individual
phenolic compounds in must, young wine, and one-year-aged wines, above all hydroxycinnamic acid derivatives, flavonols, and
the new GRP derivatives compounds (derived from 2-S-glutathionyl-caftaric acid or grape reaction product). Despite this fact, the contribution of the yellow color component
(b*) of white wines derived from hyper-oxygenated musts was significantly higher in comparison with untreated ones, even after
1 year of bottle storage. On the other hand, the concentration of major volatile compounds and some alcohols (namely, C6 alcohols, terpenes, and lactones) was higher in wines derived from hyper-oxygenated musts, but the hyper-oxygenation effect
on volatile profile deeply depended on the grape variety. After 1 year of bottle storage, the significant differences were
maintained and the content of some long-chain esters increased as a consequence of oxygen addition. 相似文献
3.
Teresa Garde-Cerdán A. Robert Marsellés-Fontanet Margaluz Arias-Gil Carmen Ancín-Azpilicueta Olga Martín-Belloso 《European Food Research and Technology》2008,227(2):401-408
The aim of this work was to study the influence of sulphur dioxide (SO2) on the formation of volatile compounds by yeast through wine alcoholic fermentation. Thus Parellada must was microbiologically stabilized using a pulsed electric field (PEF) treatment and inoculated with Saccharomyces cerevisiae Na33 strain. Fermentation was carried out with or without SO2 and the results showed that the evolution of the volatile compounds profile throughout the process was similar. The content
of volatile acids in wine obtained by using sulphur dioxide was not significantly different from that fermented without adding
the compound. However, the final content of total alcohols and esters was significantly different even thought the differences
were small. Consequently, when grape must is treated by PEF the sulphur dioxide concentration usually used in winemaking could
be reduced to safer levels or even eliminated without an important effect on the volatile compounds content of the final product.
Therefore, the absence of sulphur dioxide should not have a negative impact on the sensory characteristics of wine. 相似文献
4.
Lovisa Eliasson Patrik Libander Maria Lövenklev Sven Isaksson Lilia Ahrné 《Journal of food science》2014,79(12):E2447-E2455
Infrared (IR) heating, a novel technology for decontaminating oregano, was evaluated by investigating the reduction of inoculated Bacillus cereus spores and the effect on water activity (aw), color, and headspace volatile compounds after exposure to IR treatment. Conditioned oregano (aw 0.88) was IR‐treated in a closed heating unit at 90 and 100 °C for holding times of 2 and 10 min, respectively. The most successful reduction in B. cereus spore numbers (5.6 log units) was achieved after a holding time of 10 min at 90 °C, while treatment at 100 °C for the same time resulted in a lower reduction efficiency (4.7 log units). The lower reduction at 100 °C was probably due to a reduced aw (aw 0.76) during IR treatment or possibly to the alteration or loss of volatile compounds possessing antimicrobial properties. The green color of oregano was only slightly affected, while the composition of volatile compounds was clearly altered by IR heating. However, two of the key aroma compounds, carvacrol and thymol, were only slightly affected, compared to the effect on the other studied compounds, indicating that the typical oregano aroma can likely be preserved. In conclusion, IR heating shows potential for the successful decontamination of oregano without severe alteration of its color or the key aroma compounds, carvacrol and thymol. 相似文献
5.
为探究冻融循环对食用菌预制菌汤的品质影响,本文以鲜菌汤为参照,对比了冻融过程中微生物数量、菌汤色泽、可溶性蛋白、还原糖、总酚含量等基本指标的变化,并基于超高效液相检测和气相色谱-质谱法分析冻融过程菌汤等鲜度和挥发性风味物质差异。研究表明,首次冻融大幅减少了菌汤的还原糖、总酚和总氨基酸含量,显著降低了菌汤等鲜度和挥发性成分含量,综合影响了菌汤的成分与风味。进一步通过冻融次数(1~5次)之间的对比,反复冻融3次菌汤可溶性蛋白含量相较于冻融1~2次显著降低(
6.
Zlatina Genisheva Susana Macedo Solange I. Mussatto José A. Teixeira José M. Oliveira 《Journal of the Institute of Brewing》2012,118(2):163-173
White wine was produced with Saccharomyces cerevisiae cells immobilized on grape pomace, by natural adsorption. The support, the main solid waste from the wine industry, consisted of the skins, seeds and stems. Immobilization was tested using different media, namely complex culture medium, raw grape must and diluted grape must. Grape pomace was revealed to be an appropriate support for yeast cell immobilization. Moreover, grape must was shown to be the most suitable medium as immobilized cells became adapted to the conditions in the subsequent alcoholic fermentation in the wine‐making process. The wines produced, either with immobilized cells or with free cells, were subjected to chemical analysis by HPLC (ethanol, glycerol, sugars and organic acids) and by gas chromatography (major and minor volatile compounds); additionally, colour (CIELab) and sensory analysis were performed. The use of immobilized systems to conduct alcoholic fermentation in white wine production proved to be a more rapid and a more efficient process, especially when large amounts of SO2 were present in the must. Furthermore, the final wines obtained with immobilized cells demonstrated improved sensory properties related to the larger amounts of ethanol and volatile compounds produced. The more intense colour of these wines could be a drawback, which could be hindered by the reutilization of the biocatalyst in successive fermentations. Copyright © 2012 The Institute of Brewing & Distilling 相似文献
7.
Qingxuan Zhang Jinhua Du Yuhong Jin Zhiyun Zhao Yingya Li 《Journal of the Institute of Brewing》2013,119(4):314-320
Sulphur dioxide (SO2) is the main additive in grape wine production and cannot be eliminated by simple distillation from the base wine, lees or fermented pomace. This research was conducted to confirm the effectiveness of calcium oxide, powdered activated charcoal and hydrogen peroxide on SO2 reduction in distilled grape spirits using a double distillation method. Three treatments were conducted on the first distillate. Each method was assessed for its effectiveness on SO2 reduction and its influence on the volatile compounds present, which were analysed both by GC and sensory evaluation. The total residual SO2 content in the second distillate, which had been treated with calcium oxide, was about 2.00 mg L?1. The value was below 1.00 mg L?1 for the activated charcoal and hydrogen peroxide treatments. The calcium oxide treatment was the most convenient method, when compared with the other two treatments, but it also caused the largest decrease in acids and esters. The activated charcoal‐treated distillate had the highest sensory evaluation. However, there were some drawbacks, such as the loss of esters and a higher cost for temperature maintenance (70°C for ~12 h). The hydrogen peroxide treatment resulted in the lowest pH and most of the volatile compounds were retained, but the sensory evaluation was second to the activated charcoal treatment. Copyright © 2013 The Institute of Brewing & Distilling 相似文献
8.
The effect of deficit irrigation and a kaolin-based, foliar reflectant particle film (PF) on grape composition and volatile compounds in Merlot grapes was investigated over two growing seasons in semi-arid, south-western Idaho. Vines were provided with differential amounts of water based on their estimated crop evapotranspiration (ETc) throughout berry development, and particle film was applied to half of the vines in each irrigation main plot. Free and bound volatile compounds in grapes were analyzed using stir bar sorptive extraction–gas chromatography–mass spectrometry (SBSE–GC–MS). The concentrations of free C6 compounds (hexanal, trans-2-hexenal, and 1-hexanol) decreased, and bound terpene alcohols (nerol and geraniol) and C13-norisoprenoids (β-damascenone, 3-hydroxy-β-damascenone, 1,1,6-trimethyl-1,2-dihydronaphthalene, and 3-oxo-α-ionol) increased in berries each year in response to severity of vine water stress. Concentrations of C13-norisoprenoids and bound forms of nerol and geraniol were positively correlated with their concentrations in the corresponding wines. Particle film application had minimum effect on free and bound volatile composition in the grapes, and there was no interactive effect between particle film and deficit irrigation. However, particle film application enhanced the total amount of berry anthocyanins. 相似文献
9.
Sensory properties and aroma compounds of sweet Fiano wine 总被引:1,自引:0,他引:1
Alessandro Genovese Angelita Gambuti Paola Piombino Luigi Moio 《Food chemistry》2007,103(4):1228-1236
10.
挥发性香气成分和非挥发性滋味成分是食用菌品质的重要指标,为探究平菇、香菇、双孢蘑菇、金针菇和杏鲍菇等5种食用菌鲜品中的风味成分,采用顶空固相微萃取结合气相色谱-质谱联用(HS-SPME-GC-MS)、高效液相色谱(HPLC)等方法对5种食用菌鲜品中的风味物质进行分析,通过相对气味活度值(Relative odor activity value,ROAV)研究了不同组分对整体风味的贡献,并测定了5种食用菌的总游离氨基酸和5'-核苷酸的含量。结果显示:5种食用菌中共鉴定出35种挥发性化合物,包括醛类5种、酮类5种、醇类9种、烷烃类8种、杂环和硫化物6种、酯类1种和含氮化合物1种;其中共有成分8种,分别为苯甲醛、3-辛酮、1-辛烯-3-酮、3-辛醇、2-乙基己醇、5-甲基-2-乙酰基呋喃、2-戊基呋喃和甲氧基苯肟。平菇鲜品中主体挥发性香气成分(ROAV≥1)为1-辛烯-3-酮、1-辛烯-3-醇和3-辛酮;香菇鲜品中主体挥发性香气成分为二甲基二硫醚、二甲基三硫醚、1-辛烯-3-酮和甲硫醇;双孢蘑菇和金针菇鲜品中主体挥发性香气成分为1-辛烯-3-酮、3-辛酮和3-辛醇;而杏鲍菇鲜品中的主体挥发性香气成分是1-辛烯-3-酮和1-辛烯-3-醇。5种食用菌中总游离氨基酸含量为2.72~3.65 mg/g,总呈味核苷酸含量为154.40~1013.60 μg/g,不同品种间总游离氨基酸和呈味核苷酸含量差别较大。本研究有助于深入了解食用菌风味特征,对食用菌品种的改良、定向培育及食用菌的加工应用具有指导作用。 相似文献
11.
目的测定杏鲍菇废菌渣代料栽培对草菇营养成分的影响,探究其在草菇栽培中的应用前景。方法以杏鲍菇栽培废菌渣为草菇培养料,以(稻草+牛粪)培养的草菇为对照,测定2组草菇的水分、灰分、膳食纤维、碳水化合物、蛋白质、粗多糖、蔗糖、果糖、葡萄糖、矿质元素、氨基酸的含量,全面比较2组草菇营养价值的差异。结果在同一管理模式下,稻草组草菇和菌渣组草菇水分、碳水化合物含量无显著性差异(P0.05)。菌渣组草菇蛋白质、灰分含量较稻草组草菇分别降低了12.2%、19.6%;菌渣组草菇膳食纤维、粗多糖、蔗糖、果糖、葡萄糖含量较稻草组草菇分别提高24.1%、17.5%、16.7%、26.0%、88.8%。在矿质元素含量上,稻草组草菇矿质元素P、K、Fe含量均显著高于菌渣组草菇(P0.05),而Ca含量显著低于菌渣组草菇(P0.05)。稻草组草菇氨基酸总量、必需氨基酸、风味氨基酸、支链氨基酸、芳香族氨基酸含量均显著高于菌渣组草菇(P0.05),但占氨基酸总量的比例相近。2组草菇蛋白质中含硫氨基酸含量无显著性差异(P0.05)。氨基酸评分结果表明,菌渣组草菇氨基酸营养价值略高于稻草组。结论杏鲍菇栽培废菌渣替代(稻草+牛粪)栽培草菇是可行的,可以变"废"为宝,降低草菇生产成本。 相似文献
12.
Oak extract is a mixture of compounds including phenolics (volatiles and non volatiles), which could act as plant biostimulant if they are able to modulate plant physiological response. It is known that it can modify grape volatile composition after the application over grapevines, impacting on wine aroma, but no studies have been carried out on phenolic composition. So, the aim of this work was to evaluate the phenolic composition of wines elaborated from Monastrell grapevines treated with a commercial oak extract in order to study its biostimulant activity. Several families of polyphenols were studied, including phenolic acids, stilbenes, flavanols, flavonols and anthocyanins, which were analyzed by HPLC-DAD-MS. Results showed oak extract could be considered like an important biostimulant of grape polyphenols, since it affected grape composition, producing less alcoholic and acid wines with higher colour intensity, lower shade and so a more stable colour and higher content of polyphenols such as gallic acid, hydroxycynnamoyltartaric acids, acylated anthocyanins, flavanols and stilbenes. 相似文献
13.
Emanuele Tosi Michela Azzolini Marilinda Lorenzini Sandra Torriani Bruno Fedrizzi Fabio Finato Michela Cipriani Giacomo Zapparoli 《European Food Research and Technology》2013,236(5):853-862
The influence of noble rot on the quality of Recioto di Soave, a “passito” sweet white wine, is greatly variable depending on the occurrence of favourable seasonal conditions for the mould infection. Botrytized wines were produced from grapes inoculated with conidia suspensions to evaluate the effects of noble rot on volatile compounds profile of Recioto di Soave wine. Different development stages of Botrytis cinerea and degree of grape withering were ascertained by must analysis. Several volatile components were involved in marked changes depending on the infection and grape withering level. Fruity esters, carbonyl compounds, phenols, lactones and acetamides greatly changed among botrytized wines. The results demonstrated that the level of B. cinerea infection and the degree of grape withering exert considerable influence on the volatile composition of this sweet wine. Strain-dependent effects were also preliminary ascertained. The process of induction of grape botrytization presented in this study could be recommendable for the industrial production of botrytized Recioto di Soave wine. 相似文献
14.
干化葡萄酒品质的比较及挥发性成分的GC-MS分析 总被引:1,自引:0,他引:1
以宁夏贺兰山东麓地区赤霞珠葡萄为原料,采用3种不同方法进行干化处理,而后接种酵母进行干化葡萄酒的酿造,用顶空-固相微萃取(HS-SPME)气质联用技术(GC-MS)分析比较了干化葡萄酒的挥发性风味物质的差异。结果表明,与鲜酿的葡萄酒相比,干化葡萄酒中总酚含量最高增加了2.47%,单宁含量最高增加了3.54%,花色苷含量最高增加了0.033 g/L;鲜酿的葡萄酒中检测的挥发性风味物质有36种,3种干化葡萄酒中检测到的挥发性风味物质分别有38、40、37种,酯类物质的含量最大提高了9.95%。 相似文献
15.
Nayla E. Ferreira-Lima Vívian M. Burin Vinicius Caliari Marilde T. Bordignon-Luiz 《Food and Bioprocess Technology》2016,9(6):944-957
The pre-fermentation techniques applied during the production of white wine, such as skin maceration or grape pressing, can directly affect the quality of the final product. There is a constant search for methods that can enhance the sensorial characteristics, such as varietal aromas, and phenolic composition of white wines. The aim of this study was to investigate the effect of different pressing conditions on the phenolic composition, antioxidant activity and glutathione content of white musts and wines produced in southern Brazil and to evaluate these characteristics during bottle ageing. By applying different pressures, three fractions of musts were obtained: free-run must, light pressed must and heavy pressed must. The musts and their corresponding wines were analysed by spectrophotometric and chromatographic assays. Pressing positively affected the chemical composition of the musts and wines, and the wines produced with pressed fractions of the musts presented higher polyphenol content and radical scavenging power. The main phenolic compounds affected by the pressing conditions were caftaric acid, catechin and epicatechin. During bottle ageing, an increase in certain individual phenolic compounds could be observed by liquid chromatography. Samples produced with heavy pressed musts presented a higher browning index. Furthermore, the application of pressure to the grape musts during winemaking increased the contents of total glutathione by factors of up to 22 and 15 for light pressed and heavy pressed musts, respectively. After 8 months of bottle ageing, the glutathione content decreased in all samples. 相似文献
16.
Miguel Angel Pedroza Manuel Carmona Gonzalo Luis Alonso Maria Rosario Salinas Amaya Zalacain 《Food chemistry》2013
Different dehydrated waste grape skins from the juice industry were added into aged and young red wines as an innovative way of compensating for colour loss before bottling. After addition of grape skins, colour intensity of wines increased a mean 11% and a maximum of 31% with predominance of the red component. Total polyphenols mean increase was 10% with a maximum value of 20%. Analysis of low molecular weight phenolic compounds by HPLC–DAD showed a significant (p < 0.05) content increase of the bioactive compounds gallic acid, (+)-catechin, (−)-epicatechin, and (E)-resveratrol. Anthocyanins content also increased at an average of 50 mg/l. The volatile profile of wines analysed by SBSE–GC–MS was only moderately influenced by the treatments. Mixtures of dehydrated waste grape skins were useful to improve the colour and polyphenol profile of red wines, considering them a useful tool for correcting colour loss before bottling. 相似文献
17.
André Barata Alda Pais Manuel Malfeito-Ferreira Virgílio Loureiro 《European Food Research and Technology》2011,233(2):183-194
This study evaluated the effect of grape sour rot on wine fermentation and characterized the chemical composition and the
sensory changes in wines produced from rotten musts. Microvinifications were performed during two vintages using healthy Trincadeira
and Cabernet Sauvignon red grape varieties to which were added grapes affected by sour rot. Increasing sour rot percentages,
up to 50%, contributed to a clear decrease in free run must and final wine yields and induced significant changes in grape
must chemical composition expressed by the increase in sugar content, total acidity, volatile acidity, anthocyanins, total
phenols, and color intensity. After malolactic fermentation, wines from rotten grapes showed higher values of alcohol content,
dry extract, reducing sugar content, total and volatile acidity, anthocyanins, total phenols, and color intensity. Despite
the higher levels of reducing sugars, the microbial stability was similar to that of healthy wines. The sensorial evaluation,
after malolactic fermentation, showed that both types of wine were not statistically different regarding color, aroma, taste,
and overall quality. During 6–8 month storage, wines from rotten grapes showed a significant higher percentage of color loss,
suggesting that sour rot is responsible for the decrease in color stability. Nevertheless, the results of sensorial analysis
demonstrated that the fermentation of grape musts containing up to 30% sour rot yields wines with similar or even higher-quality
scores than wines made with healthy grapes. 相似文献
18.
采用顶空固相微萃取(HS-SPME)和气质联用法(GC-MS)快速测定葡萄中的挥发性香气成分,定量分析了蛇龙珠、品丽珠、赤霞珠和梅鹿辄4种葡萄果皮与果肉中的香气成分。在4种葡萄中,果皮中的化合物总量高于果肉,含有较多的酯类、芳香族化合物、挥发性有机酸和挥发酚,这些化合物在果皮中的含量是果肉中的1.58~20.54倍。不同的风味化合物在葡萄果皮与果肉中含量差别较大,其中有19种化合物在果皮中含量较多,茴香脑、(S)-3-乙基-4-甲基戊醇、萘在4种葡萄皮中含量远高于果肉。不同品种葡萄果皮中,高含量化合物是不同的,主要风味成分浓度也是不一样的。 相似文献
19.
The effect of three different soaking treatments (6 hr in 50°C water; 6 hr in 50°C 0.25% NaHCO3 solution; or 30 min in boiling 0.25% NaHCO3 solution) was studied on the production of the major isoflavone aglucones, daidzein and genistein, and headspace volatile organic compounds including aldehydes, alcohols and furans in soybeans. Both 50° treatments resulted in production of substantial amounts of isoflavone aglucones and headspace volatile organic compounds. The boiling NAHCO3 treatment inhibited production of isoflavone aglucones and lowered total headspace volatile organic compounds. 相似文献
20.
Mar Vilanova 《Journal of the Institute of Brewing》2011,117(3):462-471
Aroma composition was analyzed in grape musts from five Vitis vinifera red cultivars (Pedral, Sousón, Caíño Redondo, Espadeiro and Mencía) grown in Galicia (NW Spain) with the aim to know the potential profile of these varieties. All cultivars were collected from Coto Redondo Winery vineyard (A.O.C. Rías Baixas) and grown under the same conditions. All cultivars (with a total of 96 aroma compounds, 35 free volatile and 61 glycosidically bound compounds) were identified and quantified by GC‐MS. The results showed that Caíño Redondo and Pedral had the highest concentrations of volatile compounds. The free fraction showed the highest concentration for all cultivars studied with the exception of Pedral. High concentrations of free C6‐compounds and free alcohols were found for all red cultivars studied, especially for Caíño Redondo. Sousón and Mencía presented similar characteristics in the free fraction. Pedral showed an important contribution of glycosidically bound compounds. This cultivar showed the highest concentration of bound alcohols, terpenoids, volatile phenols, and C13‐norisoprenoids. With terpenoids, higher levels were found in the bound fraction than in the free fraction. Regarding C13‐norisoprenoids, Pedral also showed an important contribution of these varietal compounds. The principal component analysis (PCA) showed a good separation of the different grape cultivars, so they could be discriminated based on their potential volatile composition. The oenological potential of ancient and minority grape varieties from NW Spain, with the aim to provide genetic diversity, is illustrated with this work. 相似文献