Comparison on phenolic compounds in Vitis vinifera cv. Cabernet Sauvignon wines from five wine-growing regions in China

Phenolic compounds in the non-aged “Cabernet Sauvignon” wines from five wine-growing regions in China were investigated using HPLC-MS. The wines from the regions that have similar “terroir” characteristics showed a shorter clustering distance, indicating that similar phenol profiling was present between wines from the Helan mountain of Ningxia and Qilian of Gansu, the drier areas in Northwest China, and between wines from Changli of Hebei and Yantai of Shandong, the wetter areas in Eastern China. Phenol profiling in wines from Deqin of Yunnan (YNDQ), a plateau valley zone in Southwest China, was significantly different with other regions. The YNDQ wines contained extremely high contents of cyanidin derivatives and quercetin derivatives, but had extremely low content of epicatechin. It is suggested that “terroir” characteristics affected the carbon flow to specific branch pathways in the flavonoid metabolism of grape berries, eventually leading to differences in the phenol profiling in the regional wines.     

Aroma Characterization of Cabernet Sauvignon Wine from the Plateau of Yunnan (China) with Different Altitudes Using SPME-GC/MS

The aroma characteristics of Cabernet Sauvignon wines from five different altitudes (Xidang-2110, Dari-2249, Jiunongding-2330, Adong-2610, and Jiangpo-2788, respectively) in the plateau of Yunnan (China) were detected by headspace solid phase micro-extraction gas chromatography mass spectrometry. The results showed that the numbers of volatile compounds increased with altitude rising, while the concentration of the total volatiles decreased with the exception of Xidang-2110. Alcohol and esters accounted for more than 97% of the total volatile compounds. Ten out of thirty-six components (22%) identified and quantified in five wines were found at concentrations higher than their corresponding threshold values (OAVs > 1). Ethyl hexanoate, ethyl butyrate, and 1-octen-3-ol were the three most powerful odorants in wine from Xidang-2110; but odor activity values and relative odor contribution of 1-octen-3-ol were higher than ethyl hexanoate and ethyl butyrate in the wines from Dari-2249 and Adong-2610; meanwhile β-damascenone, ethyl hexanoate, and 1-octen-3-ol were the three most powerful odorants in wines from Jiunongding-2330 and Jiangpo-2788.     

Effect of postharvest dehydration on the composition of pinot noir grapes (Vitis vinifera L.) and wine

This study was conducted in order to improve our understanding of how phenolics and aroma compounds change in wine grapes during postharvest dehydration. Pinot noir grapes grown in the Willamette Valley of Oregon were harvested at 22.0 and 24.0 °Brix. Grapes harvested at 22.0 °Brix were divided into three equal lots with one lot immediately used for wine production, and the remaining two lots placed inside an air tunnel with an air speed of 1.0–1.8 m s⁻¹, 38% relative humidity and a temperature of 22 °C. The soluble solids content and weight loss were measured daily and wines were made from grapes when they reached 24.8 and 26.7 °Brix. The soluble solids of grapes increased about 1 °Brix per day; therefore, on the third and fourth day the berries reached the desired concentration; weight loss was 14 and 16%, respectively. Results from berry phenolic analysis indicated that per berry anthocyanin amount remained unchanged during dehydration. The composition of proanthocyanidins isolated from berries changed during dehydration. Volatile compounds in wines made from dehydrated grapes contained more terpenes and norisoprenoids (β-ionone, β-damascenone) when compared to wine made from the original fruit. Wines made from increasingly dehydrated grapes tended to resemble the composition and flavour profile of wines made from grapes left on the vine (i.e. with extended ripening). The results of this study suggest that postharvest flavour changes consistent with changes during fruit ripening can occur in grapes when harvested early and allowed to dehydrate under controlled conditions prior to fermentation.     

Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semillon grape juice

The most famous sweet wine in France is made from botrytised grapes in the Sauternes region. Its distinctive, complex aromas are undoubtedly due to noble rot as a result of Botrytis cinerea development on perfectly ripe Sauvignon blanc and Semillon grapes. The contribution of volatile thiols in botrytised wine aroma was recently reported. The objective of this work was to investigate the impact of B. cinerea development on the aromatic potential of grape juice. The level of S-3-(hexan-1-ol)cysteine (P-3SH), the cysteinylated precursor of the most abundant volatile thiol in wine (3-sulfanylhexanol, 3SH), was determined during grape botrytisation and several grape overripening processes. Production was considerably amplified when B. cinerea had developed on the grapes in both on- and off-vine experiments. The P-3SH levels were increased about 100-fold between the healthy and botrytised stages in one week. We demonstrated that the grape metabolism produced aroma precursor under post-harvest conditions. When grapes were left to overrippen, the vine also produced P-3SH, but levels increased more moderately (about 10-fold). Moreover, a determination of P-3SH distribution demonstrated that B. cinerea was not directly responsible for precursor formation but probably stimulated the grape metabolic pathway involved in this formation.     

The influence of yeast on the aroma of Sauvignon Blanc wine

The main objective of this study was to investigate the effect of different Saccharomyces cerevisiae wine yeast strains on the concentration of aroma-enhancing volatile thiols and fermentation metabolites in Sauvignon Blanc wine. Seven commercial wine yeast strains were selected based on their putative ability to modulate the concentrations of the fruity volatile thiols, 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercapto-hexanol (3MH) and 3-mercapto-hexylacetate (3MHA). Each of these yeasts was used to produce Sauvignon Blanc wines under controlled conditions, in triplicate, in 20-L quantities. The levels of 4MMP, 3MH and 3MHA in these wines were quantified using the p-hydroxymercuribenzoate method. In addition, a total of 24 volatile yeast-derived fermentation aroma compounds were also quantified using headspace solid-phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME–GC–MS). Formal sensory analysis was conducted by 12 trained assessors and, additionally, a panel of 24 experienced wine industry professionals assessed the wines and ranked them in order of preference. The results indicated that the yeast strains varied significantly in terms of their capabilities to (i) produce volatile thiols and fermentation metabolites; and (ii) to modulate the varietal characters of Sauvignon Blanc wine. Yeast strains that produced the highest levels of volatile thiols were responsible for wines with the highest perceived intensity of fruitiness, and these wines were preferred by the tasting panels. While the ‘green’ characters in Sauvignon Blanc wines can be manipulated through vineyard management, the ‘tropical fruity’ characters appear to be largely dependent on the wine yeast strain used during fermentation. Therefore, the choice of yeast strain offers great potential to modulate wine aroma profiles to definable styles and predetermined consumer market specifications.     

Influence of deficit irrigation and kaolin particle film on grape composition and volatile compounds in Merlot grape (Vitis vinifera L.)

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 (ET_c) 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.     

固相微萃取--气质色谱法测定玫瑰香葡萄酒中的香气成分

用固相微萃取蜒气质色谱法测定了玫瑰香葡萄酒中的挥发性香气物质,检出12个醇类化合物、16个酯类化合物、9个萜类化合物及少量醛类化合物,及其赋予的香气特征.     

赤霞珠和梅鹿辄干红葡萄酒的香气分析

本文以王朝赤霞珠、梅鹿辄两种干红葡萄酒为研究对象,利用液液萃取法提取香气成分,结合气相色谱-质谱联用技术对其进行分析,两种干红葡萄酒中共检出77种香气组分,根据计算机检索定性并利用面积归一化法对组分进行定量,鉴定出70种香气组分。     

星形假丝酵母在强化赤霞珠葡萄酒玫瑰香气中的应用

采用顶空固相微萃取结合气质联用（HS-SPME-GC-MS）技术测定酿酒酵母（Saccharomyces cerevisiae）CEC01和星形假丝酵母（Candida astrulatum）X11单菌发酵、共同发酵及顺序发酵葡萄酒中的挥发性香气物质,并对结果进行主成分分析（PCA）及聚类分析（CA）,探讨星形假丝酵母X11强化赤霞珠葡萄酒玫瑰香气的条件。结果表明,菌株X11单菌发酵和混合发酵葡萄酒中苯乙醇含量显著高于酿酒酵母CEC01单菌发酵（P＜0.05）,其中,菌株X11和CEC01以1∶10的比例顺序接种发酵的赤霞珠葡萄酒中苯乙醇含量高达12.85 mg/L,赋予葡萄酒浓烈的玫瑰香味。此外,菌株X11在发酵过程中还产生了乳酸丙酯（3.64～7.08 mg/L）、丁酸乙酯（2.55～30.18 μg/L）、辛酸乙酯（476.52～1 997.43 μg/L）等挥发性风味物质,赋予葡萄酒果香和奶酪香。结果表明,星形假丝酵母X11可以显著改善葡萄酒风味,具有一定商业开发价值。     

Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil

The phenolic compounds content and antioxidant activity of pomace from the vinification of grape varieties widely produced in Brazil (Cabernet Sauvignon, Merlot, Bordeaux and Isabel) were investigated with a view to their exploitation as a potential source of natural antioxidants. Cabernet Sauvignon grape pomace was found to have the highest content of total phenolic compounds (74.75 mg gallic acid equivalent (GAE)/g), the highest antioxidant activity (determined using the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging methods; 485.42 and 505.52 μMol Trolox equivalent antioxidant capacity (TEAC)/g, respectively), and the highest reducing power (determined using the FRAP method; 249.46 μMol TEAC/g). The Bordeaux variety showed the highest oxidation inhibition power (41.13%), determined using the β-carotene/linoleic acid method and the highest content of total anthocyanins (HPLC; 29.17 mg/g). Catechin was the most abundant non-anthocyanic compound identified in the grape pomace (150.16 mg/100 g) for all varieties. In this study, pomaces of the red wine vinification of Cabernet Sauvignon and Bordeaux varieties showed the highest potential as a source of antioxidant compounds and natural colourants, respectively.     

不同酵母对赤霞珠桃红葡萄酒香气的影响

利用CY3079、Zymaflore X16、TXL和STR四种不同类型的商业酵母发酵赤霞珠新鲜桃红葡萄酒,采用顶空固相微萃取（HS-SPME）结合气相色谱质谱（GC-MS）联用技术,分别对酒精发酵结束和瓶储陈酿一年的葡萄酒样品进行香气物质的定性与定量分析。结果表明,4种酵母发酵的赤霞珠桃红葡萄酒中香气物质的种类相似,但其含量差异显著。酒精发酵结束阶段,CY3079和Zymaflore X16酵母发酵的桃红葡萄酒中脂肪酸乙酯的含量高于其他酵母发酵的酒样,使它们具有更加浓郁的果香、甜香和花香;而Zymaflore X16和STR酵母产生乙酸异戊酯和乙酸苯乙酯的能力较强。经过一年的瓶储陈酿,所有处理的桃红葡萄酒中脂肪酸乙酯和高级醇乙酸酯的含量显著下降,导致其果香的强度降低,同时减少了不同酵母发酵酒样之间的差异。     

Phenolic compounds and fatty acids in different parts of Vitis labrusca and V. vinifera grapes

trans-Resveratrol, antioxidant activity, phenolic compounds, proximate composition, and fatty-acid composition were quantified in different parts (peel, pulp, and seeds) of four grape varieties: Brazil (Vitis vinifera), Benitaka (V. vinifera), Isabel (Vitis labrusca) and Niagara (V. labrusca). Large concentrations of polyunsaturated fatty acid (18.84 and 9204.27 mg 100 g^− 1), linoleic acid (LA, 18:2n-6), from 5890.87 to 9148.93 mg 100 g^− 1, and alpha-linolenic (LNA, 18:3n-3), from 5.25 to 56.85 mg 100 g^− 1, were found in different parts of the four grape varieties. The lowest concentrations necessary for 50% inhibition of DPPH were (9.26 to 126.91 ??g mL^− 1) in seeds; the pulp did not have antioxidant activity. The total phenolic content varied between 0.04 and 122.35 mg EAG g^− 1; seeds had the highest concentrations (89.83 to 122.35 mg EAG g^− 1), especially in Niagara and Isabel varieties. trans-Resveratrol was detected in peels (1.17 to 12.96 ??g g^− 1) and seeds (2.03 to 2.44 ??g g^− 1) of the four varieties; however, it was absent in the pulp.     

Changes in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening

A two-year study was carried out to determine the evolution of free and bound aromatic compounds of Muscat grape (sp. Vitis vinifera cv. Muscat Hamburg) during ripening. The most abundant free compounds detected were linalool, geraniol, citronellol, nerol, 3,7-dimethyl-1,5-octadien-3,7-diol (diendiol I) and 3,7-dimethyl-1,7-octadien-3,6-diol (diendiol II). In general, concentrations of the main free terpenols increased during grape development, except geraniol. In the glycosidically-bound fraction the major compounds were geraniol, linalool, citral, nerol, citronellol, α-terpineol, diendiol I, diendiol II, trans-furan linalool oxide (linaloloxide I), cis-furan linalool oxide (linaloloxide II), benzyl alcohol and 2-phenylethanol. At grape maturity, results showed a higher content of bound compounds than of free forms, with the exception of linalool, diendiol I, and diendiol II whose concentrations were greater in the free fraction, and limonene which was not detected in the bound fraction. On the basis Odour Activity Values, linalool was the most odour-active odorant. Other monoterpenes potentially contributing to Muscat aroma were rose oxide, citral, geraniol, nerol and citronellol.     

Applications of an oak extract on Petit Verdot grapevines. Influence on grape and wine volatile compounds

Petit Verdot vineyards were treated at veraison with a commercial aqueous French oak extract in order to determine if the extract’s volatile components can be transferred to grapes and then to wines. Three different formulations (25% (one application), 25% (four applications) and 100%) were tested, together with an eugenol and guaiacol standard solution to better follow their behaviour. The volatile compounds of treated grapes and their wines after alcoholic and malolactic fermentation and after 8 months were analysed by stir bar sorptive extraction and gas chromatography mass spectrometry (SBSE-GC–MS). The results showed that the grapes stored the volatile compounds mainly as non-volatile precursors, and some of these were released after winemaking. In the case of wines, it was possible to distinguish the control versus the ones from vineyard treatments. The different oak extract applications were evident only after alcoholic fermentation sampling, making it very interesting for young wines.     

Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters

Chemical profiles of anthocyanin and non-anthocyanin phenolics of Cabernet Sauvignon wine made by two different winemaking techniques (traditional vinification and Ganimede method) were determined by high performance liquid chromatography–mass spectrometry (HPLC–MS). Particularly, effect of extraction on and subsequent stability of the phenolic compounds from the end of fermentation to bottling were investigated. The results showed that the total anthocyanin content was higher in the young wines produced in the Ganimede fermenter. The anthocyanin contents in these wines subsequently decreased significantly after two years of ageing. By contrast, the traditional vinification was slightly better than the Ganimede to yield the non-anthocyanin phenolics. This indicates that the Ganimede fermenter might be suitable for the production of brightly coloured red wines for early consumption, which could save time and labour cost for industrial production of highquality wines.     

Polyphenolic profiles detected in the ripe berries of Vitis vinifera germplasm

Polyphenolic profiles in the berry samples of 344 European grape (Vitis vinifera) cultivars were evaluated for two consecutive years. These cultivars represent a diverse collection of V. vinifera germplasm maintained at the USDA-Agricultural Research Service Vitis Clonal Repository in Davis of California, USA. A total of 36 polyphenolic compounds, including 16 anthocyanins, 6 flavonols, 6 flavanols, 6 hydroxycinnamic acids and 2 hydroxybenzoic acids, were identified via HPLC–MS and quantified by HPLC–DAD. The mean contents for anthocyanins, flavanols, flavonols, hydroxycinnamic acids and hydroxybenzoic acids were 0.946 (coloured cultivars), 0.147, 0.043, 0.195 and 0.016 mg g⁻¹ FW, respectively. On average, wine grapes had higher concentrations than had table grapes for all of these compounds except hydroxycinnamic acids. Berry colours affected the total contents of anthocyanins, but not others. Positive correlations (0.151–0.535) were found among these groups of compounds. As expected, these groups of compounds were all negatively correlated with berry weight.     

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.     

Nitrogen addition influences formation of aroma compounds,volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains

The effects of nitrogen addition into nitrogen deficient/depleted media on the release of aroma compounds post-fermentation were investigated in three commercial yeast strains of Saccharomyces cerevisiae which highlight the yeast strain effect as well as nitrogen effects. By comparing the two timings of nitrogen addition, prior to fermentation or later at stationary phase (72 h), it was shown that nitrogen addition at stationary phase significantly decreases ethanol and acetic acid formation and significantly increases the following compounds: 2-phenylethanol, ethyl isobutyrate, 2-phenylethyl acetate, ethyl 2-methylbutyrate and ethyl propionate in the three strains, and also isovaleric acid, isoamyl alcohol and ethyl isovalerate in both PYCC4072 and UCD522. The strain EC1118 produced significantly less medium chain fatty acids, hexanoic, octanoic and decanoic acids and their respective esters after nitrogen addition. Therefore, timing of nitrogen addition to a ferment media can vary the concentration of certain aroma compound and might provide a means for varying wine composition.