Volatile and glycosidically bound composition of Loureiro and Alvarinho wines

Composition of Loureiro and Alvarinho wines from the Vinhos Verdes region, respecting free volatile compounds as well as glycosidically bound aroma precursors, was exhaustively determined by GC-MS after adsorption on XAD-2 resin. On the whole, were identified and quantified 120 volatile compounds in the free fraction and 77 glycosidically bound compounds, belonging to C6-compounds, alcohols, fatty acids ethyl esters, esters of organic acids, acetates, monoterpenic alcohols, monoterpenic oxides and diols, C13-norisoprenoids, volatile phenols, volatile fatty acids and carbonyl compounds. Globally, the wines of the two cultivars present similar composition on volatiles. However, respecting varietal compounds, Loureiro wines are richer than Alvarinho ones with regard to C6-compounds and monoterpenic compounds, occurring the opposite for volatile phenols. It was also demonstrate that wines of both varieties may benefit the aroma reserve, present as glycoconjugates, as it is susceptible of being technologically explored. Linalool, Ho-trienol, α-terpineol, contributing with fruity and floral notes, and β-damascenone mostly for Alvarinho, confering tropical fruit notes, are the varietal compounds which may particularly influence the aroma of these wines. Respecting fermentative compounds, Alvarinho is also particularly rich in fatty acids ethyl esters related to lipid metabolism and acetates of fusel alcohols, which can provide it a fruity character; Loureiro contains higher levels of esters of organic acids and 2-phenylethanol, conferring fruity and floral notes. Sensory analysis agree with chemical analyses showing a pronounced tree and tropical fruit character for Alvarinho wines while Loureiro wines present more intense citrus fruit notes.Centre of Biological Engineering of Universidade do Minho; Estação Vitivinícola Amândio Galhano (EVAG); Solar de Serrade; EVAG; Comissão de Viticultura da Região dos Vinhos Verdes

First study on volatile composition of three Vitis vinifera cultivars from Betanzos (NW Spain) : blanco lexítimo, agudelo and serradelo

Wine aroma is formed by volatile compounds of different chemical nature and origins. Compounds arising from grape metabolism vary as a function not only of the variety but also of climatic conditions and others. Betanzos is the most northern viticole geographic area from Galicia (NW Spain). Wines produced from Vitis vinifera cv. Blanco lexítimo, Agudelo and Serradelo from Betanzos (NW Spain), harvest in 2006 and 2007, were submitted to gas chromatography (GC/FID). A total of 35 varietal and fermentative aroma compounds were identified and quantified which include terpenes and C13-norisoprenoids, alcohols, acids, esters, phenol volatiles and C6 compounds. The results for quantification of the aroma compounds in the three varieties from Betanzos shows that the mean concentration between years was 25039.42ug/L for Blanco lexítimo 21913.2ug/L for Agudelo and 19804.6μg/L for Serradelo variety. Alcohols, acids and esters were the most important volatile compounds in the varieties from Betanzos.El aroma del vino está formado por compuestos volátiles de diferente naturaleza y origen. Estos compuestos varian no solo con la variedad de uva sino también con las condiciones climáticas y otros factores. Betanzos es la zona vitícola situada más al norte de Galicia (Noroeste de España). Los vinos producidos con tres variedades de Betanzos, Blanco lexítimo, Agudelo y Serradelo cultivadas en las cosechas 2006 y 2007, fueron analizados mediante GC/FID. En los vinos fueron identificados y cuantificados un total de 35 compuestos varietales y fermentativos, en cuales se incluyen C13-norisoprenoides, alcoholes, acidos, esters, fenoles volatiles y otros. Los resultados de la cuantificación de los compuestos del aroma en los vinos de las tres variedades de Betanzos muestra que la concentración mediaentre los años estudiados fue de 25039.42ug/L para Blanco lexítimo 21913.2ug/L para Agudelo y 19804.6μg/L para Serradelo. Alcoholes, acidos and esteres fueron los compuestos más importantes en los tres vinos elaborados con las variedades de Betanzos, siendo el más aromático el elaborado con la variedad Blanco lexítimo, caracterizado por aromas frutales.Xunta de Galicia (Spain) and Adega Lorenzo Bescansa S.U.L

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.Xunta de Galicia (Spain)Adega Lorenzo Bescansa S.U.L

First study on volatile composition of three Vitis vinifera cultivars from Betanzos (NW Spain): Blanco lexítimo, Agudelo and Serradelo

7 páginas, 2 tablas, 1 figura.- Trabajo presentado al Congreso celebrado en Verona (Italia) entre los días 15 y 20 de junio de 2008.[EN] Wine aroma is formed by volatile compounds of different chemical nature and origins. Compounds arising from grape metabolism vary as a function not only of the variety but also of climatic conditions and others. Betanzos is the most northern viticole geographic area from Galicia (NW Spain). Wines produced from Vitis vinifera cv. Blanco lexítimo, Agudelo and Serradelo from Betanzos (NW Spain), harvest in 2006 and 2007, were submitted to gas chromatography (GC/FID). A total of 35 varietal and fermentative aroma compounds were identified and quantified which include terpenes and C13-norisoprenoids, alcohols, acids, esters, phenol volatiles and C6 compounds. The results for quantification of the aroma compounds in the three varieties from Betanzos shows that the mean concentration between years was 25039.42ug/L for Blanco lexítimo 21913.2ug/L for Agudelo and 19804.6μg/L for Serradelo variety. Alcohols, acids and esters were the most important volatile compounds in the varieties from Betanzos.[ES] El aroma del vino está formado por compuestos volátiles de diferente naturaleza y origen. Estos compuestos varian no solo con la variedad de uva sino también con las condiciones climáticas y otros factores. Betanzos es la zona vitícola situada más al norte de Galicia (Noroeste de España). Los vinos producidos con tres variedades de Betanzos, Blanco lexítimo, Agudelo y Serradelo cultivadas en las cosechas 2006 y 2007, fueron analizados mediante GC/FID. En los vinos fueron identificados y cuantificados un total de 35 compuestos varietales y fermentativos, en cuales se incluyen C13-norisoprenoides, alcoholes, acidos, esters, fenoles volatiles y otros. Los resultados de la cuantificación de los compuestos del aroma en los vinos de las tres variedades de Betanzos muestra que la concentración mediaentre los años estudiados fue de 25039.42ug/L para Blanco lexítimo 21913.2ug/L para Agudelo y 19804.6μg/L para Serradelo. Alcoholes, acidos and esteres fueron los compuestos más importantes en los tres vinos elaborados con las variedades de Betanzos, siendo el más aromático el elaborado con la variedad Blanco lexítimo, caracterizado por aromas frutales.The authors thank to the Xunta de Galicia (Spain) and Adega Lorenzo Bescansa S.U.L. for the financial support to this work.Peer reviewe

Volatile composition of Red Mencia and Souson cultivars from Rias Baixas and Valdeorras AOC (NW Spain)

Mencía and Sousón are two red Vitis vinifera cultivars grown in two geographic areas from Galicia (NW Spain), Appellation of Origin Controlled Valdeorras and Rías Baixas. Valdeorras AOC is situated in south east Galicia, with Continental climate, slate soil, gentle temperature and rainfall and Rías Baixas AOC is located in the southwest Galicia, near of the sea, with Atlantic climate, siliceous soil, and slightly higher temperature and rainfall than the first one. The aim of this study was to carry out a first approximation to determinate the influence of terroir on volatile composition of these red cultivars grown in Galicia. Grapes of Mencía and Sousón, collected in 2009 vintage, were crushed and the musts volatiles were extracted using Solid Phase Extraction (SPE). The identification and quantification was performed by gas chromatography-mass spectrometry (GC-MS) in free and bound form. The results showed a greater effect of terroir in bound compounds (alcohols, volatile phenols, C13-norisoprenoids and volatile fatty acids) between geographic areas for the two cultivars studied. In free fraction C6-compounds and carbonyl compounds showed variability between geographic areas for the cultivars

An approach of the Madeira wine chemistry

Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.info:eu-repo/semantics/publishedVersio

Contribution of wine microorganisms to the aroma composition of wine and its sensory impact

Esta tesis está integrada en el programa Microwine, una de las Marie Curie Initial Training Network, formado por 15 PhD y cuyo objetivo principal ha sido estudiar la actividad microbiana en la vid, en los viñedos, durante la producción del vino y también durante la crianza. Esta red ha incentivado la colaboración entre los diferentes proyectos individuales aprovechando de esta forma, la amplia oferta de herramientas científicas con el objetivo de dar respuesta a las cuestiones que todavía existen sobre el mundo del vino Esta tesis ha sido llevada a cabo en el Laboratorio de Análisis del Aroma y Enología (LAAE) colaborando también con el grupo de investigación del Instituto DLR-Rheinpfalz en Alemania. Este trabajo está dividido en tres secciones que han abordado diferentes temas relacionados con la formación del aroma en el vino. Las dos primeras secciones han sido realizadas con vino modelo y la tercera con vino real en colaboración directa con el grupo de investigación del DLR-Rheinpfalz. En primer lugar, se presentan los objetivos específicos de cada sección.A continuación, en la introducción bibliográfica, se abordan los temas más importantes para la discusión de los resultados a lo largo de la tesis. Entre ellos, se hace una breve descripción de lo que es el aroma del vino, los principales precursores aromáticos en la uva, se describen importantes rutas metabólicas activas durante la fermentación alcohólica y algunos procesos químicos que contribuyen a la formación y modificación del aroma durante la crianza. Además, se describen las principales diferencias entre fermentaciones espontánea e inoculadas, así como también la contribución de diferentes géneros de levaduras en la variabilidad aromática del vino. Cada sección comienza con una introducción dirigida al tema que se va a abordar, se describen los métodos utilizados y se presentan y discuten los resultados obtenidos. Finalmente, se resumen las principales conclusiones. En la primera sección se estudia el origen de la formación de aldehídos asociados con la oxidación del vino durante la crianza, investigado el efecto causado por diferentes cepas de levaduras, el nivel de cationes metálicos como el zinc y la adición de SO2 al mosto. La segunda sección se centra en establecer la importancia que la utilización de diferentes tipos de levaduras, precursores glicosídicos y el tiempo de envejecimiento tienen sobre la formación del perfil aromático de vinos de Riesling y garnacha.La tercera sección se centra en el perfil aromático del Riesling explorando los cambios en la composición química y en el plano sensorial producidos por diferentes regiones vitivinícolas y por la populación microbiana de los viñedos frente a la de las bodegas. Finalmente, las conclusiones generales, los aspectos relevantes para la industria vitivinícola y las perspectivas futuras se presentan al final de la tesis. Las tablas con los resultados de cuantificación generales y los análisis realizados para comprender mejor el conjunto de datos, pero que no han sido necesarios para la discusión de los mismos, se presentan en el material suplementario.<br /

Changes in aromatic characteristics of loureiro and alvarinho wines during maturation

Changes in volatiles during maturation in bottles of monovarietal Vinhos Verdes wines from Loureiro and Alvarinho grape varieties, were followed by chemical and sensory analyses. Young wines and wines matured for 8 and 20 months were studied. The volatiles were determined by gas chromatography– mass spectrometry (GC-MS) after extraction on XAD-2 resin. Straight chain fatty acid ethyl esters and acetates of fusel alcohols decreased quicker for Loureiro wine, while the increase in ethyl esters of branched fatty acids was similar for both varieties. Linalool, Ho-trienol, a-terpineol and b-damascenone could be used to differentiate between each variety. However, linalool decreased to negligible values after 20 months of maturation. b-Damascenone decreased but remained high enough to be useful for differentiating each variety. Sensory analysis indicated a decrease of tropical fruit and tree fruit characters with conservation time for Alvarinho wine, and the opposite for Loureiro; moreover, citrus fruit character decreased in both varietiesCentre of Biological Engineering of Universidade do Minho (CEB-UM); Estação Vitivinícola Amândio Galhano (EVAG); Solar de Serrade; Comissão de Viticultura da Região dos Vinhos Verdes

Contribution of critical doses of iprovalicarb, mepanipyrim and tetraconazole to the generation of volatile compounds from Monastrell-based wines

Financiado para publicación en acceso aberto: Universidade de Vigo/CISUGThe individual effects of iprovalicarb, mepanipyrim, and tetraconazole on the volatile composition and aromatic profile of Monastrell-based wines were evaluated. To date, no studies about the effect of these fungicides on Monastrell-based wines are available, and the effect on other grape varieties is also unknown. Fungicides were added separately in the cellar to the grape must at two concentration levels (4 and 10 mg/kg for iprovalicarb and mepanipyrim and 1 and 2.5 mg/kg for tetraconazole). The aromatic composition of the final wines was analysed by gas chromatography using flame ionisation and ion trap mass selective detectors. In the presence of fungicides, the most significant variations were observed for isoamyl acetate and 2-phenylethyl acetate (increasing between 20 and 43% compared with the control wine) and ethyl caprate and caprylate (increasing between 12 and 68%). Consequently, treated wines showed a higher global odourant intensity, with increased fresh fruit notes.Ministerio de Economía y Competitividad | Ref. AGL2015-66491-C2-1-RAgencia Estatal de Investigación | Ref. PID2019-105061RB-C2