Influence of some prefermentative treatments on aroma composition and sensory evaluation of white Godello wines

Food Chemistry

Volumn 125, Issue 3, 2011, Pages 884-891

  Losada, Manuel M ^a   Andrés, Jesús ^a   Cacho, Juan ^b   Revilla, Eugenio ^c   López, Jorge F ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

^c UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Ammonium salts; Aroma components; Godello wines; OAV; Sensory analysis; Static settling time; Yeast assimilable nitrogen

Indexed keywords

AMMONIUM SALT; AROMA COMPONENTS; GODELLO WINES; OAV; SENSORY ANALYSIS; STATIC SETTLING TIME;

ESTERS; FATTY ACIDS; SALTS; SULFUR; SULFUR DIOXIDE; WINE; YEAST;

AMMONIUM COMPOUNDS;

ACETIC ACID ETHYL ESTER; ALCOHOL; AMMONIUM CHLORIDE; ESTER; FATTY ACID; ISOPENTYL ACETATE; PHOSPHATE; SULFUR DIOXIDE; TERPINEOL; VOLATILE ORGANIC COMPOUND;

ACIDITY; ANALYTICAL PARAMETERS; AROMATHERAPY; ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); FERMENTATION; ODOR; SENSORY EVALUATION; TASTE; WINE;

EID: 78149414799     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.060     Document Type: Article

References (36)

1. Aerny J. Composés azotes des moûts et des vins. Revue Suisse de Viticulture, Arboriculture et Horticulture 1996, 28:161-165.
2. Bell S.J., Henschke P.A. Implications of nitrogen nutrition for grapes, fermentation and wine. Australian Journal of Grape and Wine Research 2005, 11:242-295.
3. Bertrand A., Artajona-Serrano J., Ollivier C. Incidence du débourbage et rôle des lipides sur la formation par les levares des produits secondaires lors de la vinification en blanc. Comptes Rendues des Activités de Récherche de l'Institut d'Oenologie de Bordeaux 1987, 1984-1986:69-71.
4. Box G., Hunter W., Hunter J. Estadística para investigadores 1993, Editorial Reverté, Barcelona.
5. Chatonnet P., Dubourdieu D., Boidron I.N., Lavigne V. Synthesis of volatile phenols by Saccharomyces cerevisiae in wines. Journal of the Science of Food and Agriculture 1993, 62:191-202.
6. Delfini C., Conterno L., Giacosa D., Cocito C., Ravaglia S., Bardi L. Influence of clarification and suspended solid contact on the oxygen demand and long-chain fatty acid contents of free run, macerated and pressed grape musts, in relation to acetic acid production. Viticultural and Enological Sciences 1992, 47:69-75.
7. Dubourdieu D., Ollivier C., Boidron I.N. Incidence des opérations préfermentaires sur la composition chimique et les qualités orgnoleptiques des vins blancs secs. Connaiasance de la Vigne et du Vin 1986, 20:117-139.
8. Etiévant P. Wine. Volatile compounds in foods and beverages 1991, 483-546. Marcel Dekker, New York. H. Maarse (Ed.).
9. Falqué E., Fernández E. Effect of different skin contact times on Treixadura wine composition. American Journal of Enology and Viticulture 1996, 47:309-312.
10. Falqué E., Fernández E., Dubourdieu D. Differentiation of white wines by their aromatic index. Talanta 2001, 271:281.
11. Ferreira B., Hory C., Bard M.H., Taisant C., Olsson A., Lefur Y. Effects of skin contact and settling on the level of the C18/2, C18/3 fatty-acids and C6 compounds in Burgundy Chardonnay musts and wines. Food Quality and Preference 1995, 6:35-41.
12. Flanzy C. Enología: Fundamentos científicos y tecnológicos 2003, Antonio Madrid-Mundi Prensa, Madrid.
13. García M.J., Aleixandre J.L., Casp A., Alvarez I. Effet de l'addition du sulfate d́ammonium sur la formation de certains composés volatiles por des levures autochtones de ĺappellation d́origine Valencia. Revue Francaise d'Oenoogie 1997, 165:27-30.
14. Gómez-Míguez M.J., Cacho J.F., Ferreira V., Vicario I.M., Heredia F.J. Volatile components of Zalema white wines. Food Chemistry 2007, 100:1464-1473.
15. Hernández-Orte P., Ibarz M.J., Cacho J., Ferreira V. Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine. Food Chemistry 2005, 89:163-164.
16. Hernández-Orte P., Bely M., Cacho J., Ferreira V. Impact of ammonium additions on volatile acidity, ethanol, and aromatic compounds production by different Saccharomyces cerevisiae strains during fermentation in controlled synthetic media. Australian Journal of Grape and Wine Research 2006, 12:150-160.
17. Houtman A.C., Du Plessis C.S. The effect of juice clarity and several conditions promoting yeast growth on fermentation rate, the production of aroma components and wine quality. South African Journal of Enology and Viticulture 1981, 2:71-81.
18. López R., Aznar M., Cacho J., Ferreira V. Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection. Journal of Chromatography A 2002, 966:167-177.
19. Losada, M. M. (1999). Estudio de la influencia de distintos factores en los caracteres físico-químicos y organolépticos en vinos elaborados con uvas de la variedad Godello. Tesis Doctoral, Universidad Politécnica de Madrid.
20. Ortega C., López R., Cacho J., Ferreira V. Fast analysis of important wine volatile compounds. Development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts. Journal of Chromatography A 2001, 923:205-214.
21. Compendium of international methods of wine and must analysis 2000, OIV, International Organisation of Vine and Wine, Paris.
22. Paronetto L. Olores y sabores anormales de origen microbiano. Jornadas Técnicas y Conferencias del Centenario de la Estación Enológica de Haro 1992, Gobierno de La Rioja, Logroño.
23. Peinado R.A., Moreno J., Bueno J.E., Moreno J.A., Mauricio J.C. Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration. Food Chemistry 2004, 84:585-590.
24. Pérez-Coello M.S., Briones A.J., Ubeda J.F., Martín P.J. Characteristics of wines fermented with different Saccharomyces cerevisiae strains isolated from the La Mancha region. Food Microbiology 1999, 16:563-573.
25. Rapp A., Güntert M.A., Ulemeyer M. Uber veranderungen der aromastoffe wahrend der flashenlagerung von weisweinen der rebsorten Riesling. Zeitschrift für Lebensmittel-Untersuchung und-Forschung 1985, 80:109-116.
26. Rapp A., Mandery H. Wine aroma. Experientia 1986, 42:873-883.
27. Rapp A., Versini G. Influence of nitrogen compounds in grapes on aroma compounds of wines. Proceedings of the international symposium on nitrogen in grapes and wines 1991, 156-164. Seattle. J. Rantz (Ed.).
28. Torrea D., Fraile P., Garde T., Ancin C. Production of volatile compounds in the fermentation of Chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands. Food Control 2003, 14:565-571.
29. Tromp A., Diest J., Burger J. Vinification en blanc dans les pays chaudes. Bulletin de l'OIV 1980, 53:787-801.
30. Ugliano M., Bartowsky E.J., McCarthy J., Moio L., Henschke P.A. Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains. Journal of Agricultural and Food Chemistry 2006, 54:6322-6331.
31. Ugliano M., Siebert T., Mercurio M., Capone D., Henschke P.A. Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation. Journal of Agricultural and Food Chemistry 2008, 56:9175-9182.
32. Ugliano M., Henschke P.A. Yeasts and wine flavour. Wine chemistry and biochemistry 2009, 313-392. Springer, New York. M.V. Moreno-Arribas, C. Polo (Eds.).
33. Versini G., Orriols I., Dalla Serra A. Aroma components of Galician Albariño, Loureira and Godello wines. Vitis 1994, 33:165-170.
34. Vilanova M. Sensory descriptive analysis and consumer acceptability of Godello wines from Valdeorras Apellation Origen Controlée (Northwest Spain). Journal of Sensory Studies 2006, 21:362-372.
35. Vilanova M., Ugliano M., Varela C., Siebert T., Pretorius I.S., Henschke P.A. Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts. Applied Microbiology and Biotechnology 2007, 77:145-157.
36. Williams P.I., Sefton M.A., Marinos V.A. Hydrolytic flavour release from non volatile precursors in fruits, wines and some other plant derived foods. Proceedings of the 3rd international Haerman and Reiner symposium 1993, 283-290. VCH Publishers, New York. R. Hoppak Mori (Ed.).