Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines
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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Molecular Diversity Preservation International
2023-03-08
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| Subjects: | Cold pre-fermentation maceration, Aroma compounds, White wines, HS-SPME/GC-MS, Statistical analysis, |
| Online Access: | http://hdl.handle.net/10261/337071 |
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dig-icvv-es-10261-3370712023-10-11T14:02:18Z Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines Alti-Palacios, Laura Martínez García, Juana Teixeira, Jose A. C. Câmara, Jose S. Perestrelo, Rosa Gobierno de La Rioja European Commission CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Fundação para a Ciência e a Tecnologia (Portugal) Agência Regional para o Desenvolvimento da Investigação, Tecnologia e Inovação (Portugal) Fundação para a Ciência e a Tecnologia (Portugal) Cold pre-fermentation maceration Aroma compounds White wines HS-SPME/GC-MS Statistical analysis 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. 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-Fundação para a Ciência e a Tecnologia through the CQM Base Fund—UIDB/00674/2020 and Programmatic Fund—UIDP/00674/2020 and by ARDITI-Agência Regional para o Desenvolvimento da Investigação Tecnologia e Inovação, through the project M1420-01-0145-FEDER-000005—Centro de Química da Madeira—CQM+ (Madeira 14-20 Program). The authors also acknowledge the financial support from Fundação para a Ciência e Tecnologia and Madeira 14-2020 program to the Portuguese Mass Spectrometry Network through the PROEQUIPRAM program, M14-20 M1420-01-0145-FEDER-000008. 2023-10-11T14:00:10Z 2023-10-11T14:00:10Z 2023-03-08 2023-10-11T14:00:11Z artículo doi: 10.3390/foods12061135 e-issn: 2304-8158 Foods 12(6): 113 (2023) http://hdl.handle.net/10261/337071 Publisher's version http://dx.doi.org/10.3390/foods12061135 Sí open application/pdf Molecular Diversity Preservation International |
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Cold pre-fermentation maceration Aroma compounds White wines HS-SPME/GC-MS Statistical analysis Cold pre-fermentation maceration Aroma compounds White wines HS-SPME/GC-MS Statistical analysis |
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Cold pre-fermentation maceration Aroma compounds White wines HS-SPME/GC-MS Statistical analysis Cold pre-fermentation maceration Aroma compounds White wines HS-SPME/GC-MS Statistical analysis Alti-Palacios, Laura Martínez García, Juana Teixeira, Jose A. C. Câmara, Jose S. Perestrelo, Rosa Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines |
| 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. |
| author2 |
Gobierno de La Rioja |
| author_facet |
Gobierno de La Rioja Alti-Palacios, Laura Martínez García, Juana Teixeira, Jose A. C. Câmara, Jose S. Perestrelo, Rosa |
| format |
artículo |
| topic_facet |
Cold pre-fermentation maceration Aroma compounds White wines HS-SPME/GC-MS Statistical analysis |
| author |
Alti-Palacios, Laura Martínez García, Juana Teixeira, Jose A. C. Câmara, Jose S. Perestrelo, Rosa |
| author_sort |
Alti-Palacios, Laura |
| title |
Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines |
| 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 |
| publisher |
Molecular Diversity Preservation International |
| publishDate |
2023-03-08 |
| url |
http://hdl.handle.net/10261/337071 |
| work_keys_str_mv |
AT altipalacioslaura influenceofcoldprefermentationmacerationonthevolatilomicpatternandaromaofwhitewines AT martinezgarciajuana influenceofcoldprefermentationmacerationonthevolatilomicpatternandaromaofwhitewines AT teixeirajoseac influenceofcoldprefermentationmacerationonthevolatilomicpatternandaromaofwhitewines AT camarajoses influenceofcoldprefermentationmacerationonthevolatilomicpatternandaromaofwhitewines AT perestrelorosa influenceofcoldprefermentationmacerationonthevolatilomicpatternandaromaofwhitewines |
| _version_ |
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