Influence of cold pre-fermentation maceration on the volatilomic pattern and aroma of white wines
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/1822/83909 |
Resumo: | Aroma compounds play a key role in wine quality due to their importance in wine aroma. The aim of the present study is to investigate the influence of cold pre-fermentative maceration (CPM) treatment on aromatic and sensory properties of white wines from four grape varieties (Tempranillo Blanco, Maturana Blanca, Viura and Garnacha Blanca) during two consecutive years (2019 and 2020). A total of 62 aroma compounds belonging to different chemical families were identified using headspace solid-phase microextraction combined with gas chromatography mass spectrometry (HS-SPME/GC-MS). CPM treatment enhanced the total relative concentration of alcohols, esters and acids compared to control wines. Regarding sensorial properties, esters made the greatest contribution to the studied white wines, mainly through the development of floral and fruity notes. On the other hand, CPM treatment did not significantly influence the total relative concentration of terpenoids, and different trends were observed according to grape variety and vintage. The obtained results showed differences in the wine’s aromatic complexity according to the grape variety, the vintage and the treatment applied and suggested that CPM treatment could represent a suitable approach to manipulate the aromatic profile and enhance the aromatic quality and complexity of wine. |
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Influence of cold pre-fermentation maceration on the volatilomic pattern and aroma of white winesCold pre-fermentation macerationAroma compoundsWhite winesHS-SPME/GC-MSStatistical analysisScience & TechnologyAroma compounds play a key role in wine quality due to their importance in wine aroma. The aim of the present study is to investigate the influence of cold pre-fermentative maceration (CPM) treatment on aromatic and sensory properties of white wines from four grape varieties (Tempranillo Blanco, Maturana Blanca, Viura and Garnacha Blanca) during two consecutive years (2019 and 2020). A total of 62 aroma compounds belonging to different chemical families were identified using headspace solid-phase microextraction combined with gas chromatography mass spectrometry (HS-SPME/GC-MS). CPM treatment enhanced the total relative concentration of alcohols, esters and acids compared to control wines. Regarding sensorial properties, esters made the greatest contribution to the studied white wines, mainly through the development of floral and fruity notes. On the other hand, CPM treatment did not significantly influence the total relative concentration of terpenoids, and different trends were observed according to grape variety and vintage. The obtained results showed differences in the wine’s aromatic complexity according to the grape variety, the vintage and the treatment applied and suggested that CPM treatment could represent a suitable approach to manipulate the aromatic profile and enhance the aromatic quality and complexity of wine.This work was cofinanced (50%) by the Government of La Rioja and FEDER Funds during 2019 and 2020 (project PR-07-19 y PR-08-20). L. Alti-Palacios also wishes to thank INIA for her predoctoral contract (FPI-INIA CPD2016-0115). This work was also funded by FCT-Fundacao para a Ciencia e a Tecnologia through the CQM Base Fund-UIDB/00674/2020 and Programmatic Fund-UIDP/00674/2020 and by ARDITI-Agencia Regional para o Desenvolvimento da Investigacao Tecnologia e Inovacao, through the project M1420-01-0145-FEDER-000005-Centro de Quimica da Madeira-CQM+ (Madeira 14-20 Program). The authors also acknowledge the financial support from Fundacao para a Ciencia e Tecnologia and Madeira 14-2020 program to the Portuguese Mass Spectrometry Network through the PROEQUIPRAM program, M14-20 M1420-01-0145-FEDER-000008.info:eu-repo/semantics/publishedVersionMDPI AGUniversidade do MinhoAlti-Palacios, LauraMartínez, JuanaTeixeira, J. A.Câmara, José S.Perestrelo, Rosa2023-04-082023-04-08T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/83909engAlti-Palacios, Laura; Martínez, Juana; Teixeira, José A.; Câmara, José S.; Perestrelo, Rosa, Influence of cold pre-fermentation maceration on the volatilomic pattern and aroma of white wines. Foods, 12(6), 1135, 20232304-815810.3390/foods12061135https://www.mdpi.com/journal/foodsinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:32:58Zoai:repositorium.sdum.uminho.pt:1822/83909Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:28:24.519686Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Influence of cold pre-fermentation maceration on the volatilomic pattern and aroma of white wines |
title |
Influence of cold pre-fermentation maceration on the volatilomic pattern and aroma of white wines |
spellingShingle |
Influence of cold pre-fermentation maceration on the volatilomic pattern and aroma of white wines Alti-Palacios, Laura Cold pre-fermentation maceration Aroma compounds White wines HS-SPME/GC-MS Statistical analysis Science & Technology |
title_short |
Influence of cold pre-fermentation maceration on the volatilomic pattern and aroma of white wines |
title_full |
Influence of cold pre-fermentation maceration on the volatilomic pattern and aroma of white wines |
title_fullStr |
Influence of cold pre-fermentation maceration on the volatilomic pattern and aroma of white wines |
title_full_unstemmed |
Influence of cold pre-fermentation maceration on the volatilomic pattern and aroma of white wines |
title_sort |
Influence of cold pre-fermentation maceration on the volatilomic pattern and aroma of white wines |
author |
Alti-Palacios, Laura |
author_facet |
Alti-Palacios, Laura Martínez, Juana Teixeira, J. A. Câmara, José S. Perestrelo, Rosa |
author_role |
author |
author2 |
Martínez, Juana Teixeira, J. A. Câmara, José S. Perestrelo, Rosa |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Alti-Palacios, Laura Martínez, Juana Teixeira, J. A. Câmara, José S. Perestrelo, Rosa |
dc.subject.por.fl_str_mv |
Cold pre-fermentation maceration Aroma compounds White wines HS-SPME/GC-MS Statistical analysis Science & Technology |
topic |
Cold pre-fermentation maceration Aroma compounds White wines HS-SPME/GC-MS Statistical analysis Science & Technology |
description |
Aroma compounds play a key role in wine quality due to their importance in wine aroma. The aim of the present study is to investigate the influence of cold pre-fermentative maceration (CPM) treatment on aromatic and sensory properties of white wines from four grape varieties (Tempranillo Blanco, Maturana Blanca, Viura and Garnacha Blanca) during two consecutive years (2019 and 2020). A total of 62 aroma compounds belonging to different chemical families were identified using headspace solid-phase microextraction combined with gas chromatography mass spectrometry (HS-SPME/GC-MS). CPM treatment enhanced the total relative concentration of alcohols, esters and acids compared to control wines. Regarding sensorial properties, esters made the greatest contribution to the studied white wines, mainly through the development of floral and fruity notes. On the other hand, CPM treatment did not significantly influence the total relative concentration of terpenoids, and different trends were observed according to grape variety and vintage. The obtained results showed differences in the wine’s aromatic complexity according to the grape variety, the vintage and the treatment applied and suggested that CPM treatment could represent a suitable approach to manipulate the aromatic profile and enhance the aromatic quality and complexity of wine. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-04-08 2023-04-08T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/1822/83909 |
url |
https://hdl.handle.net/1822/83909 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Alti-Palacios, Laura; Martínez, Juana; Teixeira, José A.; Câmara, José S.; Perestrelo, Rosa, Influence of cold pre-fermentation maceration on the volatilomic pattern and aroma of white wines. Foods, 12(6), 1135, 2023 2304-8158 10.3390/foods12061135 https://www.mdpi.com/journal/foods |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI AG |
publisher.none.fl_str_mv |
MDPI AG |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132779871469568 |