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Some clues about the changes in wine aroma composition associated to the maturation of "neutral" grapes.
Food Chem. 2020 Aug 01; 320:126610.FC

Abstract

This paper presents a study of the influence of the harvesting date on concentrations of odorants in Moristel wines of two vintages. The wine made from grapes harvested early facilitated the accumulation of acetaldehyde (associated with low polyphenols concentrations) and higher concentrations of branched acids. A reason for these greater levels could be the lack of reduction factors (NADH or NADPH). Other changes with potential sensory consequences are the decrease of the branched acid/branched alcohol, branched ester/branched acid and branched ester/branched alcohol ratios that occurs as the grapes ripen. Besides, the variations of varietal or typical maturation markers did not have sensory importance. These results suggest that the characteristics of wines associated to the degree of maturity of grapes are mostly related to the changes in the profiles of fermentative compounds (especially acetaldehyde) induced by changes in the polyphenolic content and in the medium in which the yeast develops.

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Authors+Show Affiliations

Arias-Pérez I
Laboratorio de análisis del aroma y enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
Ferrero-Del-Teso S
Laboratorio de análisis del aroma y enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain; Instituto de Ciencias de la Vid y el Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain.
Sáenz-Navajas MP
Laboratorio de análisis del aroma y enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
Fernández-Zurbano P
Instituto de Ciencias de la Vid y el Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logroño, La Rioja, Spain.
Lacau B
Bodegas Pirineos, S.A. Carretera Barbastro - Naval km 3.5, 22300 Barbastro (Huesca), Spain.
Astraín J
Bodegas Pirineos, S.A. Carretera Barbastro - Naval km 3.5, 22300 Barbastro (Huesca), Spain.
Barón C
Bodegas Pirineos, S.A. Carretera Barbastro - Naval km 3.5, 22300 Barbastro (Huesca), Spain.
Ferreira V
Laboratorio de análisis del aroma y enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
Escudero A
Laboratorio de análisis del aroma y enología (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain. Electronic address: escudero@unizar.es.

MeSH

AcetaldehydeAlcoholsEstersFermentationFood HandlingOdorantsSaccharomyces cerevisiaeSeasonsVitisVolatile Organic CompoundsWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32234655

Citation

Arias-Pérez, Ignacio, et al. "Some Clues About the Changes in Wine Aroma Composition Associated to the Maturation of "neutral" Grapes." Food Chemistry, vol. 320, 2020, p. 126610.
Arias-Pérez I, Ferrero-Del-Teso S, Sáenz-Navajas MP, et al. Some clues about the changes in wine aroma composition associated to the maturation of "neutral" grapes. Food Chem. 2020;320:126610.
Arias-Pérez, I., Ferrero-Del-Teso, S., Sáenz-Navajas, M. P., Fernández-Zurbano, P., Lacau, B., Astraín, J., Barón, C., Ferreira, V., & Escudero, A. (2020). Some clues about the changes in wine aroma composition associated to the maturation of "neutral" grapes. Food Chemistry, 320, 126610. https://doi.org/10.1016/j.foodchem.2020.126610
Arias-Pérez I, et al. Some Clues About the Changes in Wine Aroma Composition Associated to the Maturation of "neutral" Grapes. Food Chem. 2020 Aug 1;320:126610. PubMed PMID: 32234655.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Some clues about the changes in wine aroma composition associated to the maturation of "neutral" grapes. AU - Arias-Pérez,Ignacio, AU - Ferrero-Del-Teso,Sara, AU - Sáenz-Navajas,María Pilar, AU - Fernández-Zurbano,Purificación, AU - Lacau,Blanca, AU - Astraín,Jesús, AU - Barón,Cristina, AU - Ferreira,Vicente, AU - Escudero,Ana, Y1 - 2020/03/13/ PY - 2019/07/09/received PY - 2020/03/03/revised PY - 2020/03/13/accepted PY - 2020/4/3/pubmed PY - 2020/7/21/medline PY - 2020/4/3/entrez KW - Acetaldehyde KW - Acetaldehyde (PubChem CID177) KW - C-3-hexenol (PubChem CID5281167) KW - Grape maturity KW - Maturity markers KW - Moristel KW - Reduction factors KW - Wine aroma KW - Wine aromatic buffer KW - ethyl isobutyrate (PubChem CID7342) KW - ethyl isovalerate (PubChem CID7945) KW - ethyl vanilllate (PubChem CID12038) KW - isoamyl alcohol (PubChem CID31260) KW - isobutanol (PubChem CID6560) KW - isobutyric acid (PubChem CID6590) KW - isovaleric acid (PubChem CID10430) KW - γ-nonalactone (PubChem CID7710) SP - 126610 EP - 126610 JF - Food chemistry JO - Food Chem VL - 320 N2 - This paper presents a study of the influence of the harvesting date on concentrations of odorants in Moristel wines of two vintages. The wine made from grapes harvested early facilitated the accumulation of acetaldehyde (associated with low polyphenols concentrations) and higher concentrations of branched acids. A reason for these greater levels could be the lack of reduction factors (NADH or NADPH). Other changes with potential sensory consequences are the decrease of the branched acid/branched alcohol, branched ester/branched acid and branched ester/branched alcohol ratios that occurs as the grapes ripen. Besides, the variations of varietal or typical maturation markers did not have sensory importance. These results suggest that the characteristics of wines associated to the degree of maturity of grapes are mostly related to the changes in the profiles of fermentative compounds (especially acetaldehyde) induced by changes in the polyphenolic content and in the medium in which the yeast develops. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32234655/Some_clues_about_the_changes_in_wine_aroma_composition_associated_to_the_maturation_of_"neutral"_grapes_ DB - PRIME DP - Unbound Medicine ER -