Effect of Cofermentation of Grape Varieties on Aroma Profiles of La Mancha Red Wines

Journal of Food Science

Volumn 76, Issue 8, 2011, Pages

  García Carpintero, Eva Gómez ^a   Sánchez Palomo, Eva ^a   Gómez Gallego, Manuel A ^a   González Viñas, Miguel A ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Co winemaking; Gas chromatography mass spectrometry; Odor activity values; Red wines

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; CLASSIFICATION; FERMENTATION; FRUIT; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; SOLID PHASE EXTRACTION; SPAIN; VITIS; WINE;

FERMENTATION; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; SOLID PHASE EXTRACTION; SPAIN; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

AGRIA; VITACEAE;

EID: 80054734915     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02374.x     Document Type: Article

References (37)

1. Baderschneirder B, Skouroumounis G, Winterhalter P. 1997. Glucosidic precursors of β-damascenone in Riesling wine. In: Krause H.P. and Rothe M. editors. Flavour perception-aroma evaluation. Proceed. 5th Wartburg Aroma Symposium, Eisenach, Universitat Potsdam. p. 473-6.
2. Baek HH, Cadwallader KR. 1999. Contribution of free and bound volatile compounds to the aroma of muscadine grape juice. J Food Sci 64:441-4.
3. Briones AI, Ubeda JF, Cabezudo MD, Martin-Alvarez PJ. 1995. Selection of spontaneous strains of Saccharomyces cerevisiae as starters in their viticultural area. In: Charalambous G, editor. Food flavours: generation, analysis and process influence. Amsterdam: Elsevier Science B.V. p 1597-622.
4. Charles M. Martin B, Ginies C, Etievant P, Coste G, Guichard E. 2000. Potent aroma compounds of two red wine vinegars. J Agric Food Chem 48:70-7.
5. Clarke RJ, Bakker J. 2004. Wine flavour, Oxford, UK Blackwell Publishing. p. 120-88, 265-80.
6. Escudero A, Farina E, Campo L, Cacho J, Ferreira V. 2007. Analytical characterization of the aroma of five premium red wines. insights into the role of odor families and the concept of fruitiness of wines. J Agric Food Chem 55:4501-10.
7. Etiévant PX. 1991. Wine. In: Maarse H, editor. Volatile compounds of food and beverages. New York Marcel Dekker. p 483-546.
8. Ferreira V, Fernández P, Peña C, Escudero A, Cacho JF. 1995. Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis. J Sci Food Agric 67:381-92.
9. Ferreira V, Lopez R, Cacho JF. 2000. Quantitative determination of the odorants of young red wines from different grape varieties. J Sci Food Agric 80:1659-67.
10. Ferreira V. 2007. La base química del aroma del vino: Un viaje analítico desde las moléculas hasta las sensaciones olfato-gustativas Rev. Real Academia de Ciencias. Zaragoza 62:7-36.
11. Flanzy C. 2003. Enologia fundamentos cientificos y tecnológicos. Mundi Prensa, Madrid, Spain AMV. p 137-68.
12. Francis IL, Newton JL. 2005. Determining wine aroma from compositional data. Aust. J Grape Wine Res 11:114-26.
13. García-Carpintero EG, Sánchez-Palomo E, González-Viñas MA. 2011. Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region. Food Res. Int 44:61-70.
14. Günata YZ, Bayonove C, Baumes R, Cordonnier R. 1985. Stability of free and bound fraction of some aroma components of grape cv. Muscat during the wine processing. Am J Enol Vitic 37:112-4.
15. Günata Z, Sarry JE. 2004. Plant and microbial glycoside hydrolases: volatile release from glycosidic aroma precursors. Food Chem 87:509-21.
16. Guth H. 1997. Quantification and sensory studies of character impact odorants of different white wine varieties. J Agric Food Chem 45:3027-32.
17. Jackson RS. 1994. Wine science. Principles and applications. London, UK Academia Press.
18. Lambrechts MG, Pretorius IS. 2000. Yeast and its importance to wine aroma-a review. S Afr J Enol Vitic 21:97-129.
19. Lopez R, Ferreira V, Hernandez P, Cacho J. 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 79:1461-7.
20. Lopez R, Ortin N, Perez-Trujillo JP, Cacho J and Ferreira V. 2003. Impact odorants of different white wines from the Canary Islands. J Agric Food Chem 51:3419-25.
21. Lorenzo C, Pardo F, Zalacain A, Alonso GL, Salinas MR. 2005. Effect of red grapes co-winemaking in polyphenols and color of wines. J Agric Food Chem 53:7609-16.
22. Lorenzo C, Pardo F, Zalacain A, Alonso GL, Salinas MR. 2008a. Complementary effect of Cabernet Sauvignon on Monastrell wines. J Food Comp Anal 21:54-61.
23. Lorenzo C, Pardo F, Zalacain A, Alonso GL, Salinas MR. 2008b. Differentiation of co-winemaking wines by their aroma composition. Eur Food Res Tech 227:777-87.
24. Marchetti R, Guerzoni ME. 1987. Effets de l'interaction souche de levure/composition du mout sur la production, au cours de la fermentation, de quelques metabolites volatils. Conn Vigne Vin 21:113-25.
25. Moyano L, Zea L, Moreno J, Medina M. 2002. Analytical study of aromatic series in sherry wines subjected to biological ageing. J Agric Food Chem 50:7356-61.
26. O.I.V. 2006. International Oenological Codex, Edition 2006. Recueil des methodes internationales d'analyse des vins et des moûts. Office International de la Vigne et du Vin, Paris
27. Petka J, Ferreira V, Gonzalez-Viñas MA, Cacho J. 2006. Sensory and chemical characterization of the aroma of a white wine made with Devin grapes. J Agric Food Chem 54:909-15.
28. Ribereau-Gayon P, Glories Y, Maujean A, Dubourdieu D. 2000. Handbook of enology, Vol. 2. Chichester, UK Wiley
29. Sánchez-Palomo E, Díaz-Maroto Hidalgo MC, González Viñas MA, Pérez-Coello MS. 2005. Aroma enhancement in wines from different grape varieties using exogenous glycosidases. Food Chem 96:627-35.
30. Sánchez Palomo E, González-Viñas MA, Díaz-Maroto MC, Soriano-Pérez A, Pérez-Coello MS. 2007. Aroma potential of Albillo wines and effect of skin-contact treatment. Food Chem 103:631-40.
31. Sánchez-Palomo E, Alañón E, Díaz-Maroto MC, González-Viñas MA, Pérez-Coello MS. 2009. Comparison of extraction methods for volatile compounds of Muscat grape juice. Talanta 79:871-6.
32. Sánchez-Palomo E, Gómez García-Carpintero E, Alonso-Villegas R, González-Viñas MA. 2010. Characterization of aroma compounds of Verdejo white wines from the La Mancha region by odour activity values. Flav Fragr J 25:456-62.
33. Shinohara T. 1985. Gas chromatographic analysis of volatile fatty acids in wines. Agric Biol Chem 49:2211-2.
34. Singleton V. 1995. Maturation of wines and spirits: comparisons, facts, and hypotheses. Am J Enol Vitic 46:98-115.
35. Swiegers JH, Bartowsky EJ, Henschke PA, Pretorius IS. 2005. Yeast and bacterial modulation of wine aroma and flavour. Austr J Grape Wine Res 11:139-73.
36. Vilanova M, Cortés S, Santiago JL, Martínez C, Fernández E. 2008. 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. J Agric Sci 146:325-32
37. Zea L, Moyano L, Moreno J, Medina M. 2007. Aroma series as fingerprints for biological ageing in fino sherry-type wines. J Sci Food Agric 87:2319-26.