Effect of thermal treatment and oak chips on the volatile composition of pedro ximénez sweet wines

American Journal of Enology and Viticulture

Volumn 61, Issue 1, 2010, Pages 91-95

  Santiago Hurtado, Jose I ^a   de Lerma, Nieves Lopez ^a   Moreno, Juan ^a   Peinado, Rafael A ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Furan aldehydes; Maillard reaction products; Oak chips; Pedro xim nez; Solerone; Volatile compounds

Indexed keywords

QUERCUS;

EID: 77949276573     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (31)

1. Alves, R., A.M.D. Nascimento, and J.M.F. Nogueira. 2005. Characterization of the aroma profile of Madeira wine by sorptive extraction techniques. Anal. Chim. Acta 546:11-21.
2. Augustyn, O.P.H., C.J. Van Wyk, C.J. Muller, R.E. Kepner, A.D. Webb. 1971. The structure of solerone (5-acetyldihydro-2(3H)-furanone), a substituted?-lactone involved in wine aroma. J. Agric. Food Chem. 19:1128-1130.
3. Berlanga, T.M., R.A. Peinado, C. Millan, J.C. Mauricio, and J.M. Ortega. 2004. Influence of blending on the content of different compounds in the biological aging of sherry dry wines. J. Agric. Food Chem. 52:2577-2581.
4. Cámara, J.S., M.A. Alves, and J.C. Marques. 2006. Changes in volatile composition of Madeira wines during their oxidative ageing. Anal. Chim. Acta 563:188-197.
5. Cerny, C. 2007. Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine. LWT-Food Sci. Technol. 40:1309-1315.
6. Chaves, M., L. Zea, L. Moyano, and M. Medina. 2007. Changes in color and odorant compounds during oxidative aging of Pedro Ximénez sweet wines. J. Agric. Food Chem. 55:3592-3598.
7. Crowell, E.A., and C.S. Ough. 1979. A modified procedure for alcohol determination by dichromate oxidation. Am. J. Enol. Vitic. 30:61-63.
8. Cutzach, I., P. Chatonnet, R. Henry, and D. Dubourdieu. 1997. Identification of volatile compounds with a "toasty" aroma in heated oak used in barrelmaking. J. Agric. Food Chem. 45:2217-2224.
9. European Economic Community. 1990. Official Report of the European Community L-272. Mundi-Prensa, Madrid.
10. Food and Agriculture Organization (FAO). 2004. Compendium of food additive specifications. Addendum 12. FAO, Rome.
11. Fickert, B., and P. Schieberle. 1998. Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses. Nahrung 42:371-375.
12. Franco, M., R.A. Peinado, M. Medina, and J. Moreno. 2004. Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety. J. Agric. Food Chem. 52:3905-3910.
13. Genovese, A., A. Gambuti, P. Piombino, and L. Moio. 2007. Sensory properties and aroma compounds of sweet Fiano wines. Food Chem. 103:1228-1236.
14. Janácová, A., J. Sádecká, Z. Kohajdová, and I. Spánik. 2008. The identification of aroma-active compounds in Slovak brandies using GC-sniffing, GC-MS and sensory evaluation. Chromatographia 67:S113-S121.
15. Janes, D., D. Kantar, S. Kreft, and H. Prosen. 2009. Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS. Food Chem. 112:120-124.
16. Kim, M.O., and W. Baltes. 1996. On the role of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one in the Maillard reaction. J. Agric. Food Chem. 44:282-289.
17. López, R., V. Ferreira, P. Hernández, and J.F. Cacho. 1999. Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: A comparative study. J. Sci.Food Agric. 79:1461-1467.
18. Martin, B., P.X. Etiévant, and J.L. Le Quére. 1991. More clues of the occurrence and flavor impact of solerone in wine. J. Agric. Food Chem. 39:1501-1503.
19. Moreno, J., J. Peinado, and R.A. Peinado. 2007. Antioxidant activity of musts from Pedro Ximénez grapes subjected to off-vine drying process. Food Chem. 104:224-228.
20. Muller, C.J., R.E. Kepner, and A.D. Webb. 1972. Identification of 4-ethoxy-4-hydroxybutyric acid - lactone (5-ethoxydihydro-2(3H)-furanone) as an aroma component of wine from Vitis vinifera var. Ruby Cabernet. J. Agric. Food Chem. 20:193-195.
21. Muñoz, D., R.A. Peinado, M. Medina, and J. Moreno. 2008. Effect of Saccharomyces cerevisiae F12 on volatile compounds in wines at three different stages of industrial biological aging. Aust. J. Grape Wine Res. 14:71-77.
22. Natali, N., F. Chinnici, and C. Riponi. 2006. Characterization of volatiles in extracts from oak chips obtained by accelerated solvent extraction (ASE). J. Agric. Food Chem. 54:8190-8198.
23. Oliveira e Silva, H., P. Guedes de Pino, B.P. Machado, T. Hogg, J.C. Marques, J.S. Câmara, F. Albuquerque, and A.C. Silva Ferreira. 2008. Impact of forced-aging process on Madeira wine flavor. J. Agric. Food Chem. 56:11989-11996.
24. Peinado, R.A., J.C. Mauricio, and J. Moreno. 2006. Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis. Food Chem. 94:232-239.
25. Peinado, J., N. Lopez de Lerma, J. Moreno, and R.A. Peinado. 2009. Antioxidant activity of different phenolics fraction isolated in must from Pedro Ximenez grapes at different stages of the off-vine drying process. Food Chem. 114:1050-1055.
26. Peterson, D.G., and G.A. Reineccius. 2003. Determination of aroma impact compounds in heated sweet cream butter. Flavour Frag. J. 18: 320-324.
27. Radler, F. 1964. The prevention of browning during drying by the cold dipping treatment of Sultana grapes. J. Sci. Food Agric. 15:684-689.
28. Rapp, A., H. Hastrich, and L. Engel. 1976. Gaschromatographische untersuchunger über die aroma-stoffe von weinbeeren. I. Anreicherung. Vitis 15:183-192.
29. Rocha, S.M., F. Rodrigues, P. Coutinho, I. Delgadillo, and M.A. Coimbra. 2004. Volatile composition of Baga red wine. Assessment of the identification of the would-be impact odourants. Anal. Chim. Acta 513:257-262.
30. Turkmen, N., F. Sari, E.S. Poryzoglu, and Y.S. Velioglu. 2006. Effects of prolonged heating on antioxidant activity and color of honey. Food Chem. 95:653-657.
31. Zeppa, G., M. Giordano, V. Gerbi, and G. Meglioli. 2002. Characterisation of volatile compounds in three acetification batteries used for the production of "aceto balsamico tradizionale di reggio Emilia." Ital. J. Food Sci. 14:247-266.