Caracterización en función de la composición nitrogenada de 25 variedades blancas pertenecientes a la colección del ICVV (D.O.Ca. Rioja, España)

Trabajo presentado en el 43º Congreso Mundial de la Viña y el Vino y 18ª Asamblea General de la OIV, celebrado en Ensenada, Baja California (México), del 31 de octubre al 4 de noviembre de 202

Study of wine volatile composition of tempranillo versus tempranillo blanco, a new white grape variety

The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by a natural mutation. During three seasons, grapevines of both varieties were harvested, and nine wines were made from each. The volatile composition of the wines was determined by GC-MS. In the wines of both varieties, the content of higher alcohols was higher than those of esters and acids. Wines from Tempranillo Blanco had lower content of 2-phenylethanol, methionol, 1-hexanol, benzyl alcohol, and total higher alcohols, but higher hexyl acetate and ethyl decanoate than Tempranillo wines. Total ethyl esters and total esters were higher in Tempranillo wines due to the higher ethyl lactate and ethyl succinate content derivate from the malolactic fermentation that was not made in Tempranillo Blanco. The content of hexanoic and octanoic acids and total acids was also higher in Tempranillo Blanco wines than in Tempranillo. This is one of the first studies carried out on the wine volatile composition of Tempranillo Blanco and therefore contributes to a better understanding of the oenological characteristics of this white variety

Changes on grape volatile composition after elicitors and nitrogen compounds foliar applications to Garnacha, Tempranillo and Graciano vines

Grape volatile compounds determine the wine quality and typicity. The aim of this work was to study the effects of several foliar applications in 'Garnacha', 'Tempranillo', and 'Graciano' grapevines in order to enhance their grape volatile composition. The field trial involved the application of two nitrogen compounds, urea (Ur) and phenylalanine (Phe), and two elicitors, methyl jasmonate (MeJ) and a yeast extract (YE). The analysis of grape volatile compounds was carried out by HS-SPME-GC-MS. For 'Garnacha', most terpenes, and C13 norisoprenoids increased their grape content by applying Ur and Phe, and especially MeJ. For 'Tempranillo', treatments with Ur and MeJ improved the synthesis of most terpenoids. For 'Graciano', a trend to decrease the terpenoids content in grapes with the treatments was observed; however, Phe application increased C13 norisoprenoids content. In conclusion, foliar application of, Phe or Ur, and an elicitor, MeJ, can be a useful tool to improve grape quality.Financial support was given by the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) under the project RTA2013-00053-C03-01. S. M.-S.-R. thanks Gobierno de La Rioja for her predoctoral contract and E.P.P.A thanks Ministerio de Ciencia, Innovación y Universidades for her postdoctoral Juan de la Cierva-Incorporación contract

Optimization of thin film-microextraction (TF-SPME) method in order to determine musts volatile compounds

[EN] It is well known that grape aromatic composition is directly correlated to the final wine quality. To determine this composition, a previous stage of selective extraction is necessary, since the aromatic compounds are found in very low concentrations in the grapes. Therefore, in this work, the thin film microextraction technique (TF-SPME) was optimized, for first time, with the aim to analyze the volatile composition of the grape musts. The results obtained with the two commercially available absorbent materials for TF-SPME, polydimethylsiloxane/carboxene (PDMS/CAR) and PDMS/divinylbenzene (PDMS/DVB), were optimized and compared. To carry out the optimization, a randomized factorial design was performed combining the following factors and levels: extraction mode (headspace (HS), or direct immersion (DI)), stirring speed (500 and 1000 rpm), extraction time (1, 3 and 6 h), and extraction temperature (20, 40 and 60 degrees C). After performing a principal component analysis (PCA) and an analysis of variance (ANOVA) multifactorial, it was concluded that the best conditions for TF-SPME with PDMS/CAR were: direct immersion (DI), 500 rpm, 6 h, and 20 degrees C, while for TF-SPME with PDMS/DVB no conditions were found that maximized the extraction of most compounds, therefore compromise conditions were chosen: headspace (HS), 500 rpm, 6 h, and 40 degrees C. Finally, the comparison between the results obtained with both absorbents indicated that the absorbent that extracted better the volatile compounds from the musts with the TF-SPME technique, was PDMS/CAR, under the conditions: direct immersion (DI), 500 rpm, 6 h, and 20 degrees C.Financial support was given by the Ministerio de Ciencia, Innovacion y Universidades under the project RTI2018-096549-B-I00. S. M. -S. -R. thanks Gobierno de La Rioja for her predoctoral contract. E.P. P.-A. thanks the Ministerio de Ciencia, Innovacion y Universidades for her postdoctoral contract.Marín-San Román, S.; Carot Sierra, JM.; Sáenz De Urturi, I.; Rubio-Bretón, P.; Pérez-Álvarez, EP.; Garde-Cerdán, T. (2022). Optimization of thin film-microextraction (TF-SPME) method in order to determine musts volatile compounds. Analytica Chimica Acta. 1226:1-12. https://doi.org/10.1016/j.aca.2022.340254112122

Optimization of stir bar sorptive extraction (SBSE) and multi-stir bar sorptive extraction (mSBSE) to improve must volatile compounds extraction

[EN] The aromatic compounds present in grapes are found in very low concentrations, since, for their determination, a previous step of selective extraction is necessary. In this work we optimize and compare, for the first time, the techniques of extraction by stir bar sorption (SBSE) and multi-stir bar sportive extraction (mSBSE), with the aim of analyzing the must volatile composition. For this purpose, two randomized factorial designs were carried out in which the following factors and levels were combined and optimized: for SBSE, extraction mode (headspace (HS), direct immersion (DI), and both at the same time), extraction speed (500/1000 rpm), extraction time (1/3/ 6 h), extraction temperature (20/40/60 degrees C) and NaCl addition (with and without NaCl, and sequential); and for mSBSE: extraction speed (500/1000 rpm), extraction time (1/3/6 h), extraction temperature (20/40/60 degrees C), and NaCl addition (with and without). The results showed that SBSE technique provided a higher extraction of volatile compounds than mSBSE. After performing principal component analysis (PCA) and analysis of variance (ANOVA) multifactorial, it was concluded that the best conditions for SBSE were: HS, 500 rpm, 6 h, 60 degrees C and adding NaCl (sequential); and for mSBSE were: 500 rpm, 6 h, 60 degrees C and without NaCl.Financial support was given by the Ministerio de Ciencia, Innovacion y Universidades under the project RTI2018-096549-B-I00. S. M.-S.-R. thanks Gobierno de La Rioja for her predoctoral contract. E. P. P.-A. thanks the Ministerio de Ciencia, Innovacion y Universidades for her postdoctoral contract.Marín-San Román, S.; Carot Sierra, JM.; Sáenz De Urturi, I.; Rubio-Bretón, P.; Pérez-Álvarez, EP.; Garde-Cerdán, T. (2022). Optimization of stir bar sorptive extraction (SBSE) and multi-stir bar sorptive extraction (mSBSE) to improve must volatile compounds extraction. Food Science and Technology. 172:1-11. https://doi.org/10.1016/j.lwt.2022.11418211117

Optimización de la microextracción en fase sólida con película fina para determinar la composición volátil del mosto

Trabajo presentado en el XV Congreso Nacional de Investigación Enológica, celebrado en Murcia (España), del 23 al 26 de mayo de 202

Bottle Aging Affected Aromatic and Phenolic Wine Composition More Than Yeast Starter Strains

Volatile and phenolic compounds play a key role in the sensory properties of wine, especially aroma and color. During fermentation, yeasts produce enzymes that affect the skin’s phenolic compounds extraction and synthesize some of the most important wine volatile compounds. Generally, selected yeasts of the Saccharomyces cerevisiae (Sc) strains are inoculated, which are responsible for carrying out the wine fermentation, enhancing and highlighting its sensory characteristics and contributing to help achieve the wine typicity, according to the winemaker’s criteria. After fermentation, all wines require aging in a bottle to modulate their composition and stability over time. Thus, four different Sc strains (Sc1–Sc4) were inoculated into tanks with Tempranillo grapes to carry out, in duplicate, their fermentation and subsequent aging in bottles (9 months), comparing the aromatic and phenolic composition between them. Results showed differences in the fermentation process (kinetic, ethanol yield), CI, TPI and content of alcohols, esters, anthocyanins, flavonols and flavanols in wines from the different Sc strains studied. Moreover, in the content in wines of most groups of aromas and phenols, except for total acetate esters and flavonols, aging in a bottle had more influence than the yeast strain used for fermentation.This research was funded by AB Mauri-ABBiotek. R.M.-P. and S. M.-S.-R. thank INIA and Gobierno de La Rioja, respectively, for her predoctoral contracts. E.P.P.-Á. thanks the Ministerio de Ciencia, Innovación y Universidades for her Juan de la Cierva-Incorporación contract