Contribution of some grape-derived aromatic compounds to the primary aroma in red wines from cv. Caiño Tinto, cv. Caiño Bravo and cv. Caiño Longo grapes

Journal of Agricultural Science

Volumn 146, Issue 3, 2008, Pages 325-332

  Vilanova, M ^a   Cortes S ^b   Santiago, J L ^a   Martinez C ^a   Fernandez E ^c  

^a MISIÓN BIOLÓGICA DE GALICIA CSIC   (Spain)

^b Estación de Viticultura y Enología de Galicia Ponte San Clodio s n   (Spain)

^c UNIVERSITY OF VIGO   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BREWING INDUSTRY; CULTIVAR; ENZYME ACTIVITY; FRUIT; GAS CHROMATOGRAPHY; HYDROLYSIS; PRINCIPAL COMPONENT ANALYSIS; VINE; VOLATILE SUBSTANCE;

VITACEAE;

EID: 43749121855     PISSN: 00218596     EISSN: 14695146     Source Type: Journal    
DOI: 10.1017/S0021859607007022     Document Type: Article

References (37)

1. AGOSIN, E., BELANCIC, A., IBACACHE, A., BAUMES, R., BORDEU, E., CRAWFORD, A. & BAYONOVE, C. (2000). Aromatic potential of certain muscat grape varieties important for Pisco production in Chile. American Journal of Enology and Viticulture 51, 404-408.
2. ARRHENIUS, S. P., MCCLOSKEY, L. P. & SYLVAN, M. (1996). Chemical markers for aroma of Vitis vinifera var. Chardonnay regional wines. Journal of Agricultural and Food Chemistry 44, 1085-1090.
3. BAYONOVE, C. & CORDONNIER, R. (1971). Récherches sur l'arôme du muscat. III Étude de la fraction terpénique. Annales de Technologie Agricole 20, 347-355.
4. CABAROGLU, T., CANBAS, A., LEPOUDRE, J. R. & GUNATA, Z. (2002). Free and bound volatile composition of red wines of Vitis vinifera L. cv. Öküzgözü and Bogazkere grown in Turkey. American Journal of Enology and Viticulture 53, 64-68.
5. CARBALLEIRA, L., CORTÉS, S., GIL, M.L. & FERNÁNDEZ, E. (2001). Determination of aromatic compounds, during ripening, in two white grape varieties, by SPE-GC. Chromatographia Supplement 53, S350-S355.
6. DI STEFANO, R., BORSA, D., MAGGIOROTTO, G. & CORINO, L. (1995). Terpeni e polifenoli di uve aromatiche a frutto colorato prodotte in Piemonte. L'enotecnico 31, 75-85.
7. DI STEFANO, R. (1989). Free and glycoside terpenes and actinidols changes during must and wines storage at various pH. Rivista di Viticoltura e di Enologia 42, 11-23.
8. DI STEFANO, R. (1991). Proposition d'une méthode de préparation de l'echantillon pour la détermination des terpenes libres et glycosides des raisins et des vins. Bulletin de l'O.I.V. 64, 219-223.
9. DIEGUEZ, S. C., LOIS, L. C., GÓMEZ, E. F. & DE LA PEÑA, M. L. G. (2003). Aromatic composition of the Vitis vinifera grape Albariño. Lebensmittel Wissenschaft und Technologie: Food Sciences and Technology 36, 585-590.
10. DIMITRIADIS, E. & WILLIAMS, P. J. (1984). The development and use of a rapid analytical technique for estimation of free and potentially volatile monoterpene flavorants of grapes. American Journal of Enology and Viticulture 35, 66-71.
11. ESCUDERO, A., GOGORZA, B., MELÚS, M. A., ORTÍ, N., CACHO, J. & FERREIRA, V. (2004). Characterization of the aroma of a wine from Macabeo. Key role placed by compounds with low odor activity values. Journal of Agricultural and Food Chemistry 52, 3516-3524.
12. FRANCIS, I.L. & NEWTON, J. L. (2005). Determining wine aroma from compositional data. Australian Journal of Grape and Wine Research 11, 114-126.
13. GÓMEZ, E., MARTÍNEZ, A. & LAENCINA, J. (1994). Localization of free and bound aromatic compounds among skin, juice and pulp fractions of some grape varieties. Vitis 33, 1-4.
14. GOMEZ PLAZA, E., GIL-MUÑOZ, R., CARRENO-ESPIN, J., FERNANDEZ-LOPEZ, J.A. & MARTÍNEZ-CUTILLAS, A. (1999). Investigation on the aroma of wines from seven clones of Monastrell grapes. European Food Research and Technology 209, 257-260.
15. GUNATA, Y. Z., BAYONOVE, C. L., BAUMES, R. L. & CORDONNIER, R. E. (1985). The aroma of grapes. I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components. Journal of Chromatography 331, 83-90.
16. GUNATA, Y. Z., BAYONOVE, C. L., BAUMES, R.L. & CORDONNIER, R. E. (1986). Changes in free and bound fractions of aromatic components in vine leaves during development of muscat grapes. Phytochemistry 25, 943-946.
17. JACKSON, D. I. & LOMBARD, P. B. (1993). Environmental and management practices affecting grape composition and wine quality: a review. American Journal of Enology and Viticulture 44, 409-430.
18. LANARIDIS, P., SALAHA, M. J., TZOUROU, I., TSOUTSOURAS, E. & KARAGIANNIS, S. (2002). Volatile compounds in grapes and wines from two muscat varieties cultivated in Greek islands. Journal International Sciences de la Vigne et du Vin 36, 39-47.
19. LATRASSE, A. (1991). Fruits III. In Volatile Compounds in Food and Beverages (Ed. H. Maarse), pp. 327-387. New York: Marcel Dekker.
20. MARAIS, J. S. (1983). Terpenes in the aroma of grapes and wines: a review. South African Journal of Enology and Viticulture 4, 49-60.
21. MARAIS, J. S. & VAN WYCK, C. J. (1986). Effect of grape maturity and juice treatments on terpene concentrations and wine quality of V. vinifera L. cv. Weisser Riesling and Bukettraube. South African Journal of Enology and Viticulture 7, 26-34.
22. MINISTERIO DE AGRICULTURA (2002). Orden APA/748/2002, del 21 de marzo, por la que se dispone la inscripción de variedades y portainjertos de vid en la Lista de Variedades Comerciales de Plantas. Boletin Oficial Del Estado 84, 13351-13353.
23. OLLAT, N., DIAKOU-VERDIN, P., CARDE, J. P., BARRIEU, F., GAUDILLERE, J. P. & MOING, A. (2002). Grape berry development: a review. Journal International des Science de la Vigne et du Vin 36, 109-131.
24. ONG, P. K. C. & ACREE, T. E. (1999). Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis Sonn.) fruit. Journal of Agricultural and Food Chemistry 47, 665-670.
25. PARK, S. K., MORRISON, J. C., ADAMS, D. O. & NOBLE, A. C. (1991). Distribution of free and glycosidically bound monoterpenes in the skin and mesocarp of muscat of Alexandria grapes during development. Journal of Agricultural and Food Chemistry 39, 514-518.
26. RAPP, A. (1998). Volatile flavour of wine: correlation between instrumental analysis and sensory perception. Nahrung: Food 42, 351-363.
27. RAZUNGLES, A., GUNATA, Z., PINATEL, S., BAUMES, R. & BAYONOVE, C. (1993). Quantitative studies on terpenes, norisoprenoids and their precursors in several varieties of grapes. Sciences des Aliments 13, 59-72.
28. 13-norisoprenoid glycosides in Syrah berries (Vitis vinifera L.). Sciences des Aliments 18, 361-373.
29. RIBEREAU-GAYON, P., GLORIES, Y., MAUJEAN, A. & DUBOURDIEU, D. (1998). Traité d'Œnologie. Vol. 2. Chimie du Vin. Stabilisation et Traitements. Paris, France: Dunod.
30. ROCHA, S., COUTINHO, P., BARROS, A., COIMBRA, M. A., DELGADILLO, I. & CARDOSO, A. D. (2000). Aroma potential of two Bairrada white grape varieties: Maria Gomes and Bical. Journal of Agricultural and Food Chemistry 48, 4802-4807.
31. SANTIAGO, J. L., BOSO, S., MARTÍN, J. P., ORTIZ, J.M. & MARTÍNEZ, M. C. (2005). Characterization and identi-fication of grapevine (Vitis vinifera L.) cultivars from northwestern Spain using microsatellite markers and ampelometric methods. Vitis 44, 67-72.
32. SEFTON, M. A., FRANCIS, I. L. & WILLIAMS, P. J. (1993). The volatile composition of chardonnay juices: a study by flavor precursor analysis. American Journal of Enology and Viticulture 44, 359-370.
33. SKOUROUMOUNIS, G.K. & WINTERHALTER, P. (1994). Glycosidically bound norisoprenoids from Vitis vinifera cv. Riesling leaves. Journal of Agricultural and Food Chemistry 42, 1068-1072.
34. SKOUROUMOUNIS, G. K., MASSY-WESTROPP, R. A., SEFTON, M. A. & WILLIAMS, P. J. (1995). Synthesis of glucosides related to grape and wine aroma precursors. Journal of Agricultural and Food Chemistry 43, 974-980.
35. SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A. & PRETORIUS, I. S. (2005). Yeast and bacterial modulation of wine aroma and flavour. Australian Journal of Grape and Wine Research 11, 139-173.
36. WILLIAMS, P. J., STRAUSS, C. R. & WILSON, B. (1981). Classification of the monoterpenoid composition of muscat grapes. American Journal of Enology and Viticulture 32, 230-235.
37. WILSON, B., STRAUSS, C. R. & WILLIAMS, P. J. (1986). The distribution of free and glycosidically-bound monoterpenes among skin, juice and pulp fractions of some white grape varieties. American Journal of Enology and Viticulture 37, 107-111.