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Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained.
Food Chem. 2013 Aug 15; 139(1-4):1052-61.FC

Abstract

The postharvest dehydration is one of the most important steps in obtaining a high quality naturally sweet wine and it can play an important role in modulating the production and the release of volatile compounds. However, only a few studies have analysed the changes in the free and bound volatile compounds of grapes throughout the process. In this work, GC-MS was applied to determine the aromatic composition of Garnacha Tintorera grapes subjected to off-vine dehydration or raisining at several points during the process. The total water loss in 83 days was about 62% and the sugar concentration rose from 225 to 464 g/L. Within the free volatile compounds, isoamyl alcohols, benzaldehyde and guaiacol registered the largest increase above the concentration effect due to water loss; while within the bound volatile compounds were isoamyl alcohols, ethyl vanillate and benzoic acid. The aromatic profile of the raisins obtained were mainly caramelised, floral, phenolic and burned.

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Authors+Show Affiliations

Noguerol-Pato R
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.
González-Álvarez M
No affiliation info available
González-Barreiro C
No affiliation info available
Cancho-Grande B
No affiliation info available
Simal-Gándara J
No affiliation info available

MeSH

FruitGas Chromatography-Mass SpectrometryOdorantsVitisVolatile Organic CompoundsWine

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23561209

Citation

Noguerol-Pato, R, et al. "Evolution of the Aromatic Profile in Garnacha Tintorera Grapes During Raisining and Comparison With That of the Naturally Sweet Wine Obtained." Food Chemistry, vol. 139, no. 1-4, 2013, pp. 1052-61.
Noguerol-Pato R, González-Álvarez M, González-Barreiro C, et al. Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained. Food Chem. 2013;139(1-4):1052-61.
Noguerol-Pato, R., González-Álvarez, M., González-Barreiro, C., Cancho-Grande, B., & Simal-Gándara, J. (2013). Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained. Food Chemistry, 139(1-4), 1052-61. https://doi.org/10.1016/j.foodchem.2012.12.048
Noguerol-Pato R, et al. Evolution of the Aromatic Profile in Garnacha Tintorera Grapes During Raisining and Comparison With That of the Naturally Sweet Wine Obtained. Food Chem. 2013 Aug 15;139(1-4):1052-61. PubMed PMID: 23561209.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained. AU - Noguerol-Pato,R, AU - González-Álvarez,M, AU - González-Barreiro,C, AU - Cancho-Grande,B, AU - Simal-Gándara,J, Y1 - 2013/01/17/ PY - 2012/09/17/received PY - 2012/12/19/revised PY - 2012/12/27/accepted PY - 2013/4/9/entrez PY - 2013/4/9/pubmed PY - 2013/10/19/medline SP - 1052 EP - 61 JF - Food chemistry JO - Food Chem VL - 139 IS - 1-4 N2 - The postharvest dehydration is one of the most important steps in obtaining a high quality naturally sweet wine and it can play an important role in modulating the production and the release of volatile compounds. However, only a few studies have analysed the changes in the free and bound volatile compounds of grapes throughout the process. In this work, GC-MS was applied to determine the aromatic composition of Garnacha Tintorera grapes subjected to off-vine dehydration or raisining at several points during the process. The total water loss in 83 days was about 62% and the sugar concentration rose from 225 to 464 g/L. Within the free volatile compounds, isoamyl alcohols, benzaldehyde and guaiacol registered the largest increase above the concentration effect due to water loss; while within the bound volatile compounds were isoamyl alcohols, ethyl vanillate and benzoic acid. The aromatic profile of the raisins obtained were mainly caramelised, floral, phenolic and burned. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23561209/Evolution_of_the_aromatic_profile_in_Garnacha_Tintorera_grapes_during_raisining_and_comparison_with_that_of_the_naturally_sweet_wine_obtained_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00017-4 DB - PRIME DP - Unbound Medicine ER -