Study of the volatile and glycosidically bound compounds of minority Vitis vinifera red cultivars from NW Spain

Journal of the Institute of Brewing

Volumn 117, Issue 3, 2011, Pages 462-471

  Canosa, Pilar ^a   Oliveira, José Maria ^b   Masa, Antón ^a   Vilanova, Mar ^a  

^a MISIÓN BIOLÓGICA DE GALICIA CSIC   (Spain)

^b UNIVERSITY OF MINHO   (Portugal)

Author keywords

Aroma compounds; Ca o redondo; Espadeiro; Menc a; Minority cultivars; Pedral; Sous n; Spain

Indexed keywords

LIPIDS; ODORS; VOLATILE ORGANIC COMPOUNDS; WINE;

AROMA COMPOUNDS; ESPADEIRO; MINORITY CULTIVARS; PEDRAL; SPAIN;

PRINCIPAL COMPONENT ANALYSIS;

VITACEAE; VITIS VINIFERA;

EID: 80755126667     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2011.tb00494.x     Document Type: Article

References (40)

1. Arrhenious, S. P., McCloskey, L. P. and Sylvan, M., Chemical markers for aroma of Vitis vinifera Var. Chardonnay regional wines. J. Agric. Food Chem., 1996, 44, 1085-1090.
2. Belitz, H. D., Grosch, W. and Schieberle, P., Food Chemistry, 3rd Ed., Springer: Heidelberg, 2004.
3. Bianchi, F., Careri, M. and Musci, M., Volatile norisoprenoids as markers of botanical origin of Sardinian strawberry-tree (Ar-butus unedo L.) honey: Characterisation of aroma compounds by dynamic headspace extraction and gas chromatographymass spectrometry. Food Chem., 2005, 89, 527-532.
4. Bindon, K. A., Dry, P. R. and Loveys, B. R., Influence of plant water status on the production of C13-norisoprenoid precursors in Vitis vinifera L. cv. Cabernet Sauvignon grape berries. J. Agric. Food Chem., 2007, 55, 4493-4500.
5. Blanco, P., Vázquez-Alén, M. and Alfonso A., Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado. J. Ind. Microbiol. Biotechnol., 2008, 35, 183-188.
6. Calleja, A. and Falqué, E., Volatile composition of Mencía wines. Food Chem., 2005, 90, 357-363.
7. Cordonnier, R. and Bayonove, C., Mise en évidence dans la baie de raisin, var. Muscat d ́Alexandrie, de monoterpènes lies révélables par une ou plusieurs enzymes du fruit. Comptes Ren-dus De L ́Académie des Sciences Paris (Série D), 1974, 278, 3387-3390.
8. Cozzolino, D., Cynkar, W. U., Dambergs, R. G., Shah, N. and Smith, P. Multivariate methods in grape and wine analysis. Int. J. Wine Res., 2009, 1, 123-130.
9. Dragore, G., Mussatto, S. I., Oliveira, J. M. and Teixeira, J. A., Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation. Food Chem. 2009, 112, 929-935.
10. Duarte, W. F., Dias, D. R., Oliveira, J. M., Teixeira, J. A., De Almeida, J. B. Silva, E. and Schwan, R. F., Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu. Food Sci. Technol., 2010, 43, 1564-1572.
11. Fabre, C. E., Blanch, P. J. and Goma, G., Production of benzal-dehyde by several strains of Ischnoderma benzoinum. Sci. Aliments, 1996, 16, 61-68.
12. Genisheva, Z. and Oliveira J. M., Monoterpenic characterization of white cultivars from Vinhos Verdes appellation of origin (North Portugal). J. Inst. Brew., 2009, 115, 308-317.
13. Gunata, Y. Z., Bayonove, C. L., Baumes, R. L. and Cordonnier, R. E., Stability of free and bound fractions of some aroma comonents of grapes cv. Muscat during the wine processing: preliminary results. Am. J. Enol. Vitic., 1986, 37, 112-114.
14. Ibarz, M. J., Ferreira, V., Hernandez-Orte, P., Loscos, N. and Cacho, J., Optimization and evaluation of a procedure for the gas chromatographic-mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes. J. Chromatograph. A, 2006, 1116, 217-219.
15. Lambrechts, M. G. and Pretorius, I. S., Yeast and its importance to wine aroma. A review. S. Afr. J. Enol. Vitic., 2000, 21, 97-129.
16. Lopez-Tamames, E., Carro-Mariño, N., Gunata, Y. Z., Sapis, C., Baumes, R. and Bayonove, C., Potential aroma in several varieties of Spanish grapes. J. Agric. Food Chem., 1997, 45, 1729-1735.
17. Mateo, J. J. and Jiménez, M., Monoterpenes in grape juice and wines. J. Chromatograph. A, 2000, 881, 557-567.
18. Nierop Groot, M. N. and De Bont, J. A. M., Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in Lactobacillus plantarum. Appl. Environ. Microbiol., 1998, 44, 3009-3013.
19. Oliveira, J. M., Araújo, I. M., Pereira, O. M., Maia, J. M., Amaral, A. J. and Maia, M. O., Characterization and differentiation of five "Vinhos Verdes" grape varieties on the basis of monoterpenic compounds. Anal. Chem. Acta, 2004, 513, 269-275.
20. Oliveira, J. M., Faria, M., Sá, F., Barros, F. and Araújo I. M., C6-alcohols as varietal markers for assessment of wine origin. Anal. Chim. Acta, 2006, 563, 300-309.
21. Oliveira, J. M., Oliveira, P., Baumes, R. L. and Maia, M. O., Volatile and glycosidically bound composition of Loureiro and Alvarinho wines Food Sci. Technol. Int., 2008, 14, 341-353.
22. Ong, P., and Acree, T., Similarities in the aroma chemistry of Gewürztraminer variety wines and lychee (Litchi chinesis Sonn.) fruit. J. Agric. Food Chem., 1999, 47, 665-670.
23. Rapp, A., Volatile flavour of wine: correlation between instrument analysis and sensory perception. Nahrung, 1998, 42, 351-363.
24. Ribéreau-Gayon, P., Boidron, J. N. and Terrier, A. Aroma of Muscat grape varieties. J. Agric. Food Chem., 1975, 23, 1042-1047.
25. Rocha, S. M., Coutinho, P. Barros, A., Delgadillo, I. and Coimbra, M. Establishment of the varietal volatile profile of Vitis vinifera L. musts from white varieties. J. Sci. Food Agric., 2007, 87, 1667-1676.
26. Schreier, P., Chromatographic Studies of Biogenesis of Plant Volatiles. A. Huthig Verlag: Heidelberg, 1984.
27. Schreier, P., Flavour composition of wines: A review. CRC Crit. Rev. Food Sci. Nutr., 1979, 12, 59-111.
28. Simpson, R. F. and Miller, G. C., Aroma composition of aged Riesling wine. Vitis, 1983, 22, 51-63.
29. Strauss, C. R., Wilson, B., Gooley, P. R. and Williams, P. J., Role of monoterpenes in grape and wine flavour. ACS Symposium Series-Am. Chem. Soc., 1986, 30, 222-242.
30. Swiegers, J. H. and Pretorius, I. S., Yeast modulation of wine flavour. Adv. Appl. Microbiol., 2005, 57, 131-175.
31. Valero, E., Moyano, L., Millan, M. C., Medina, M. and Ortega, J. M., Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must. Food Chem., 2002, 78, 57-61.
32. Vilanova, M. and Martinez, C., First study of determination of aromatic compounds of red wine from Vitis vinifera CV. Castañal grown in Galicia (NW Spain). Eur. Food Res. Technol., 2007, 224, 431-436.
33. Vilanova, M. and Soto, B., The impact of geographic origin on sensory properties of Vitis vinifera cv. Mencia. J. Sens. Stud., 2005, 20, 503-510.
34. Vilanova, M., Cortés, S., Santiago, J. L., Martinez, C. and Fernández, E., 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., 2008, 146, 325-332.
35. Vilanova, M., Genisheva, Z., Bescansa, L., Masa, A. and Oliveira, J. M., Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain). J. Inst. Brew., 2009, 115, 35-40.
36. Vilanova, M., Masa, A. and Tardáguila, J., Evaluation of the aroma descriptors variability in Spanish grape cultivars by quantitative descriptive analysis. Euphytica, 2009, 165, 383-389.
37. Williams, P. J., Strauss, C. R., Wilson, B. and Massy Westropp, R. A., Studies on the hydrolysis of Vitis vinifera monoterpene precursor compounds and model monoterpene beta-D-glucosides rationalizing the monoterpene composition of grapes. J. Agric. Food Chem., 1982, 30, 1219-1223.
38. Wilson, B., Strauss, C. R. and Williams, P. J., The distribution of free and glycosidically bound monoterpenes among skin, juice and pulp fractions of some white grape varieties. Am. J. Enol. Vitic., 1986, 37, 107-111.
39. Winterhalter, P., 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) formation in wine. I. Studies on the hydrolysis of 2,6,10,10-tetramethyl-1-oxaspiro[4.5]dec-6-ene-2,8-diol rationalizing the origin of TDN and related C13 norisoprenoids in Riesling wine. J. Agric. Food Chem., 1991 39, 1825-1829.
40. Winterhalter, P., Sefton, M. A. and Williams, P. J., Volatile C13-norisoprenoid compounds in Riesling wine are generated from multiple precursors. Am. J. Enol. Vitic., 1990, 41, 277-283.