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Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora.
Food Chem. 2020 May 01; 311:126025.FC

Abstract

The present manuscript assessed the volatile and sensory profiles of BRS Rúbea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L[-1] to 547 mg L[-1]) and ethyl and methyl esters (183 mg L[-1] to 456 mg L[-1]) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of ethyl decanoate and ethyl octanoate, diethyl succinate, hydroxylinalool, and 2-phenyl ethanol was responsible for describing the BRS Rúbea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality.

Authors+Show Affiliations

Exact Sciences and Earth Department, Minas Gerais State University, Frutal, Minas Gerais, Brazil. Electronic address: mauricio.castilhos@uemg.br.Food Engineering and Technology Department, São Paulo State University, Cristóvão Colombo Street, 2265 São José do Rio Preto, Brazil.Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain; Parque Científico y Tecnológico de Albacete, Passeo de la Innovación, 1, 02006 Albacete, Spain.Instituto de La Vid y el Vino de Castilla-La Mancha, Carretera de Albacete s/n, 13700 Tomelloso, Spain.Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31869649

Citation

Bonatto Machado de Castilhos, Maurício, et al. "Sensory Descriptive and Comprehensive GC-MS as Suitable Tools to Characterize the Effects of Alternative Winemaking Procedures On Wine Aroma. Part II: BRS Rúbea and BRS Cora." Food Chemistry, vol. 311, 2020, p. 126025.
Bonatto Machado de Castilhos M, Luiz Del Bianchi V, Gómez-Alonso S, et al. Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora. Food Chem. 2020;311:126025.
Bonatto Machado de Castilhos, M., Luiz Del Bianchi, V., Gómez-Alonso, S., García-Romero, E., & Hermosín-Gutiérrez, I. (2020). Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora. Food Chemistry, 311, 126025. https://doi.org/10.1016/j.foodchem.2019.126025
Bonatto Machado de Castilhos M, et al. Sensory Descriptive and Comprehensive GC-MS as Suitable Tools to Characterize the Effects of Alternative Winemaking Procedures On Wine Aroma. Part II: BRS Rúbea and BRS Cora. Food Chem. 2020 May 1;311:126025. PubMed PMID: 31869649.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora. AU - Bonatto Machado de Castilhos,Maurício, AU - Luiz Del Bianchi,Vanildo, AU - Gómez-Alonso,Sergio, AU - García-Romero,Esteban, AU - Hermosín-Gutiérrez,Isidro, Y1 - 2019/12/13/ PY - 2019/07/10/received PY - 2019/11/06/revised PY - 2019/12/04/accepted PY - 2019/12/24/pubmed PY - 2020/4/14/medline PY - 2019/12/24/entrez KW - Drying KW - Non-Vitis vinifera KW - Sensory descriptive analysis KW - Submerged cap KW - Volatile compounds KW - Wine SP - 126025 EP - 126025 JF - Food chemistry JO - Food Chem VL - 311 N2 - The present manuscript assessed the volatile and sensory profiles of BRS Rúbea and BRS Cora wines elaborated from traditional, grape pre-drying and submerged cap winemaking. The wines contained a higher concentration of acetates (257 mg L[-1] to 547 mg L[-1]) and ethyl and methyl esters (183 mg L[-1] to 456 mg L[-1]) in comparison with Vitis vinifera wines. PCA was applied (explaining 68.43% of the total variance), and the higher concentration of ethyl decanoate and ethyl octanoate, diethyl succinate, hydroxylinalool, and 2-phenyl ethanol was responsible for describing the BRS Rúbea wines as fruity/foxy. They also presented an intense jam note, probably due to their higher concentration of syringol and guaiacol. BRS Cora wines exhibited a vegetal note, possibly due to their higher concentration of 1-hexanol and cis-3-hexenol. Wines from pre-dried grapes presented higher concentration of furfural, assuming a bitter/burned almond aroma. Alternative winemaking accounted for suitable changes in wine aroma, enhancing wine quality. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/31869649/Sensory_descriptive_and_comprehensive_GC_MS_as_suitable_tools_to_characterize_the_effects_of_alternative_winemaking_procedures_on_wine_aroma__Part_II:_BRS_Rúbea_and_BRS_Cora_ DB - PRIME DP - Unbound Medicine ER -