Analysis of sparkling wine lees surface volatiles by optimized headspace solid-phase microextraction

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 8, 2009, Pages 3279-3285

  Gallardo Chacón, Joan ^a   Vichi, Stefania ^a   López Tamames, Elvira ^a   Buxaderas, Susana ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Aroma; Lees; Solid phase microextraction; Sorption; Sparkling wine

Indexed keywords

ARTICLE; CARBONATED BEVERAGE; FERMENTATION; FOOD HANDLING; METHODOLOGY; ODOR; TIME; VOLATILIZATION; WINE; WOOD;

CARBONATED BEVERAGES; FERMENTATION; FOOD HANDLING; ODORS; TIME FACTORS; VOLATILIZATION; WINE; WOOD;

EID: 65349160945     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803493s     Document Type: Article

References (46)

1. Alexandre, H.; Guilloux-Benatier, M. Yeast autolysis in sparkling wine - a review. Aust. J. Grave Wine Res. 2006, 12, 119-127.
2. Guilloux-Benatier, M.; Chassagne, D. Comparison of components released by fermented or active dried yeasts after aging on lees in a model wine. J. Agric. Food Chem. 2003, 51, 746-751.
3. Fornairon-Bonnefond, C; Camarasa, C; Moutounet, M.; Salmon, J. M. New trends on yeast autolysis and wine ageing on lees: A bibliographic review. J. Int. Sci. Vigne Win 2001, 35, 57-78.
4. Lipke, P. N; Ovalle, R. Cell wall architecture in yeast: new structure and new challenges. J. Bacterial. 1998, 180, 3735-3740.
5. Osumi, M.; Konomi, M.; Sugawara, T.; Takagi, T.; Baba, M. High-pressure freezing is a powerful tool for visualization of Schizosaccharomyces pombe cells: ultra-low temperature and low-voltage scanning electron microscopy and immunoelectron microscopy. J. Electron Microsc. 2006, 55, 75-88.
6. Palomero, F.; Morata, A.; Benito, S.; Calderón, F.; Suárez-Lepe, J. A. New genera of yeasts for over-lees aging of red wine. Food Chem. 2009, 112, 432-441.
7. Mazauric, J. P.; Salmon, J. M. Interaction between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines. J. Agric. Food Chem. 2005, 53, 5647-5653.
8. Perez-Serradilla, J. A.; de Castro, M. D. Role of lees in wine production: A review. Food Chem. 2008, 111, 447-456.
9. Chassagne, D.; Guilloux-Benatier, M.; Alexandre, H.; Voilley, A. Sorption of wine volatile phenols by yeast lees. Food Chem. 2005, 91, 39-44.
10. Pradelles, R.; Alexandre, H.; Ortiz-Juhen, A.; Chassagne, D. Effects of cell-wall characteristics on 4-ethylphenol sorption capacity in model wine. J. Agric. Food Chem. 2008, 56, 11854- 11861.
11. Pradelles, R.; Alexandre, H.; Ortiz-Julien A.; Chassagne D. Key protein of Saccharomyces cerevisiae wall involved in 4-ethylphe-nol sorptionin a model wine. Wine Active Compounds-Proceedings of the WAC2008 International Conference, Beaune, 27-29th March 2008, pp 207-209.
12. Lubbers, S.; Charpentier, C; Feuillat, M.; Voilley, A. Influence of yeast walls on the behaviour of aroma compounds in a model wine. Am. J. Enol. Vitic. 1994, 45, 29-33.
13. Medina Carnicer, M.; ZeaCalero, L.; Peinado Amores, R.; Moreno Vigara, J. J.; Moyano Cañete, L.; Bueno Gonzalez Tejero, J. E. Efecto del periodo de contacto con las lías de fermentación sobre el contenido en aromas de los vinos blancos. Vitic. Enol. Prof. 2002, 82, 55-56.
14. Braga, F. G; Lencant Suva, F. A.; Alves, A. Recovery of winery by-products in the Douro demarcated region: production of calcium tartrate and grape pigments. Am. J. Enol. Vitic. 2002, 53, 41-45.
15. Bautista, R.; Fernández, E.; Falqué, E. Effect of the contact with fermentation-lees or commercial-lees on the volatile composition of white wines. Eur. Food Res. Technol. 2007, 224, 405-413.
16. Bueno, J. E.; Peinado, R. A.; Medina, M.; Moreno, J. Effect of a short contact time with lees on volatile composition of Airen and Macabeo wines. Biotechnol. Lett. 2006, 28, 1007-1011.
17. Jiménez-Moreno, N; Ancín-Azpihcueta, C. Binding of oak volatile compounds by wine lees during simulation of wine ageing. Lebensm.-Wiss. -Technol. 2007, 40, 619-624.
18. Comuzzo, P.; Tat, L.; Tonizzo, A.; Battistutta, F. Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility. Food Chem. 2006, 99, 217-230.
19. Mahadevan, K.; Farmer, L. Key Odor Impact Compounds in Three Yeast Extract Pastes. J. Agric. Food Chem. 2006, 54, 7242-7250.
20. Kotseridis, Y.; Baumes, R. Identification of Impact Odorants in Bordeaux Red Grape Juice, in the Commercial Yeast Used for Its Fermentation, and in the Produced Wine. J. Agric. Food Chem. 2000, 48, 400-406.
21. E. Marengo, E.; Aceto, M.; Maurino, V. Classification of Nebbiolo-based wines from Piedmont (Italy) by means of solid-phase microextraction-gas chromatography-mass spectrometry of volatile compounds. J. Chromatoer. A 2001, 943, 123-137.
22. Riu-Aumatell, M.; Bosch-Fuste, J.; Lopez-Tamames, E.; Buxa-deras, S. Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees. Food Chem. 2006, 95, 237-242.
23. Torrens, J.; Riu-Aumatell, M.; López-Tamames, E.; Buxareras, S. Volatile compounds of red and white wines by headspace-solid-phase microextraction using different fibers. J. Chromatogr. Sci. 2004,42, 110-116.
24. Pawhszyn, J. In Applications of Solid Phase Microextraction: Pawliszyn, J., Ed.; Royal Society of Chemistry: Cambridge, U.K., 1999; p 3.
25. http://www.nysaes.cornell.edu/flavornet/chem.html
26. http://webbook.nist.gov/chemistry.
27. Bosch-Fuste, J.; Riu-Aumatell, M.; Guadayol, J. M.; Caixach, J.; Lopez-Tamames, E.; Buxaderas, S. Volatile profiles of sparkling wines obtained by three extraction methods and gas chromatography-mass spectrometry. Food Chem. 2007, 105, 428-435.
28. http://www.pherobase.com.
29. Selli, S.; Cabaroglu, T; Canbas, A.; Erten, H.; Nurgel, C; Lepoutre, J. P.; Gunata, Z. Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia. Food Chem. 2004, 85, 207-213.
30. Hidalgo, P.; Pueyo, E.; Pozo-Bayón, M. A.; Martinez-Rodriguez, A. J.; Martin-Alvarez, P.; Polo, C. Sensory and analytical study of Rosé Sparkling Wines manufactured by second fermentation in bottle. J. Agric. Food Chem. 2004, 52, 6640-6645.
31. Suva Ferreira, A. C; Guedes de Pinho, P. Nor-isoprenoids profile during port wine ageing-influence of some technological parameters. Anal. Chim. Ada 2004, 513, 169-176.
32. Janusz, A.; Capone, D. L.; Puglisi, C. J.; Perkins, M. V; Elsey, G. M.; Sefton, M. A. (E)-l-(2,3,6-trimethylphenyl)buta-l,3-diene: a potent grape-derived odorant in wine. J. Agric. Food Chem. 2003, 51, 7759-7763.
33. Rapp, A.; Güntert, A.; Almy, J. Identification and significance of several sulphur-containing compounds in wine. Am. J. Enol. Vitic. 1985, 3, 219-221.
34. Vasserot, Y.; Steinmetz, V.; Jeandet, P. Study of thiol consumption by yeast lees. Antonie van Leeuwenhoek 2003, 83, 202-207.
35. De Mora, S. J.; Eschenbruch, R.; Knowles, S. L.; Spedding, D. J. The formation of dimethylsufide during fermentation using a wine yeast. Food Microbiol. 1986, 3, 27-32.
36. Jiranek, V.; Landridge, P.; Henschke, P. A. Regulation of hydrogen sulphide liberation in wine-producing Saccharomyces cerevisiae strains by asimilable nitrogen. Appl. Environ. Microbiol. 1995, 61, 461-467.
37. Tamayo, C; Ubeda, J.; Briones, A. Relationship between 3/4 S-producing strains of wine yeast and different fermentation conditions. Can. J. Microbiol. 1999, 45, 343-346.
38. Lavigne, V.; Dubourdieu, D. Demonstration and interpretation of the yeast lees ability to absorb certain volatile thiols contained in wine. J. Int. Sci. Viene Win 1996, 30, 201-206.
39. Palacios, S.; Varsserot, Y.; Maujean, A. Evidence for sulfur volatile products adsorption by yeast lees. Am. J. Enol. Vitic. 1997, 48, 525-526.
40. Bonino, M.; Schellino, R.; Rizzi, C; Aigotti, R.; Delfini, C; Baiocchi, C. Aroma compounds of an Italian wine (Ruche) by HS-SPME analysis coupled with GC-ITMS. Food Chem. 2003, 80, 125-133.
41. Coelho, E.; Rocha, S. M.; Delgadillo, L; Coimbra, M. A. Headspace-SPME applied to varietal volatile components evolution during Vitis ?ìnìfera L. cv. 'aga' ripening. Anal. Chìm. Acta 2006, 563, 204-214.
42. Coelho, E.; Perestrelo, R.; Neng, N. R.; Câmara, J. S.; Coimbra, M. A.; Nogueira, J. M. F.; Rocha, S. M. Optimisation of stir bar sorptive extraction and liquid desorption combined with large volume injection-gas chromatography-quadrupole mass spectrom-etry for the determination of volatile compounds in wines. Anal. Chìm. Acta 2008, 624, 79-89.
43. Lücker, J.; Bowen, P.; Bohlmann, J. Vitis vinifera terpenoid cyclases: functional identification of two sesquiterpene synthase cDNAs encoding (+)-valencene synthase and (-)-germacrene D synthase and expression of mono- and sesquiterpene synthases in grapevine flowers and berries. Phvtochemistrv 2004, 65, 2649-2659.
44. Parker, M.; Pollnitz, A. P.; Cozzolino, D.; Francis, I. L.; Herderich, M. J. Identification and quantification of a marker compound for 'pepper' aroma and flavor in shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry. J. Agric. Food Chem. 2007, 55, 5948-5955.
45. Buttery, R. G.; Teranishi, R.; Flath, R. A.; Ling, L. C. Identification of additional tomato paste volatiles. J. Agric. Food Chem. 1990, 38, 792-795.
46. MacLeod, G.; Ames, J. M. Volatile components of starfruit. Phvtochemistrv 1990, 29, 165-172.