Combined effects of prefermentative skin maceration and oxygen addition of must on color-related phenolics, volatile composition, and sensory characteristics of Airén white wine

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 22, 2011, Pages 12171-12182

  Cejudo Bastante, María Jesús ^a   Castro Vázquez, Lucía ^a   Hermosín Gutiérrez, Isidro ^a   Pérez Coello, María Soledad ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Air n; color; hyperoxygenation; polyphenols; prefermentative skin maceration; sensory analysis; volatile compounds

Indexed keywords

HYPEROXYGENATION; POLYPHENOLS; PREFERMENTATIVE SKIN MACERATION; SENSORY ANALYSIS; VOLATILE COMPOUNDS;

COLOR; FATTY ACIDS; OLEFINS; OXYGEN; STABILIZATION; VOLATILE ORGANIC COMPOUNDS; WINE;

PHENOLS;

OXYGEN; PHENOL DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COLOR; FERMENTATION; FRUIT; HUMAN; METABOLISM; MICROBIOLOGY; SACCHAROMYCETALES; TASTE; VITIS; WINE;

COLOR; FERMENTATION; FRUIT; HUMANS; OXYGEN; PHENOLS; SACCHAROMYCETALES; TASTE; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 81255143315     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202679y     Document Type: Article

References (43)

1. Castro, R.; García-Barroso, C. Behavior of a hyperoxidized must during biological ageing of Fino Sherry wine Am. J. Enol. Vitic. 2000, 51, 98-102 (Pubitemid 30661150)
2. Singleton, V. L.; Salgues, M.; Zaya, J.; Trousdale, E. Caftaric acid disappearance and conversion to products of enzymic oxidation in grape must and wine Am. J. Enol. Vitic. 1985, 36, 50-56
3. Cheynier, V.; Trousdale, E. K.; Singleton, V. L.; Salgues, M. J.; Wylde, R. Characterization of 2- S -glutathionylcaftaric acid and its hydrolysis in relation to grape wines J. Agric. Food Chem. 1986, 34, 217-221
4. Hosry, L. E.; Auezova, L.; Sakr, A.; Hajj-Moussa, E. Browning susceptibility of white wine and antioxidant effect of glutathione Int. J. Food Sci. Technol. 2009, 44, 2459-2463
5. Cheynier, V.; Souquet, J. M.; Samson, A.; Moutounet, M. Hyperoxidation: influence of various oxygen supply levels on oxidation kinetics of phenolic compounds and wine quality Vitis 1991, 30, 107-115
6. Cheynier, V.; Rigaud, J.; Souquet, J. M.; Barillere, J. M.; Moutounet, M. Effect of pomace contact and hiperoxidation on the phenolic composition and quality of Grenache and Chardonnay wines Am. J. Enol. Vitic. 1989, 40, 36-42
7. Artajona, J.; Bobet, R.; Marco, J.; Sabat, F.; Torres, M. A. Expérience dhyperoxygénation au Penedes Rev. Fr. Oenol. 1990, 124, 65-67
8. 2 content and pomace contact time Am. J. Enol. Vitic. 1980, 31, 14-20
9. Dubourdieu, D.; Lavigne, V. Incidence de lhyperoxygénation sur la composition chimique et les qualités organoleptiques des vins blancs secs du Bordelais Rev. Fr. Oenol. 1990, 124, 58-61
10. Marais, J.; Rapp, A. Effect of skin-contact time and temperature on juice and wine quality S. Afr. J. Enol. Vitic. 1988, 9, 22-30
11. Ricardo-da-Silva, J. M.; Cheynier, V.; Samsom, A.; Bourzeix, M. Effect of pomace contact, carbonic maceration, and hyperoxidation on the procyanidin composition of Grenache blanc wines Am. J. Enol. Vitic. 1993, 44, 168-172
12. Radeka, S.; Herjavec, S.; Persuric, D.; Lukic, I.; Sladonja, B. Effect of different maceration treatments on free and bound varietal aroma compounds in wine of Vitis vinifera L. cv. Malvazija istarska bijela Food Technol. Biotechnol. 2008, 46, 86-92 (Pubitemid 351768001)
13. Hernanz, D.; Recamales, A. F.; González-Miret, M. L.; Gómez-Míguez, M. J.; Vicario, I. S.; Heredia, F. J. Phenolic composition of white wines with a prefermentative maceration at experimental and industrial scale J. Food Eng. 2007, 80, 327-335 (Pubitemid 44739125)
14. Guerzoni, M. E.; Zironi, R.; Intrieri, C.; Magnanini, E. Stabilization of white wine by early hyperoxidation of must Food Technol. Aust. 1981, 33, 442-446
15. Darias-Martín, J. J.; Rodríguez, O.; Díaz, E.; Lamuela-Raventós, R. M. Effect of skin contact on the antioxidant phenolics in white wines Food Chem. 2000, 71, 483-487
16. Schneider, V. Primäraroma Die Winzer-Zeitung 1994, 10, 24-25
17. Guedes de Pinho, P.; Bertrand, A.; Guillou, I. Influence de lhyperoxygénation des moûts sur la composition chimiques et sensorielle de vins blancs Rev. Fr. Oenol. 1994, 145, 9-17
18. Cordonnier, R. E.; Bayonove, C. L. Etude de la phase pré fermantaire de la vinification: extraction et formation de certains composés de larôme, cas des terpénols, des aldéhydes et des alcools en C6 Connaiss. Vigne Vin 1982, 15, 269-286
19. Schneider, V. Einfluß von maischestandzeit und mostoxidation auf die sensorik von Riesling Die Winzer-Zeitung 1996, 7, 22-25
20. Cejudo-Bastante, M. J.; Hermosín-Gutiérrez, I.; Castro-Vázquez, L.; Pérez-Coello, M. S. Hyper-oxygenation and bottle storage of Chardonnay white wines: effects on color-related phenolics, volatile composition and sensory characteristics J. Agric. Food Chem. 2011, 59, 4171-4182
21. OIV International Oenological Codex. Recueil des Méthodes Internationales d'Analyse des Vins et des Moûts; Office International de la Vigne et du Vin: Paris, France, 2006.
22. Mazza, G.; Fukumoto, L.; Delaquis, P.; Girard, B.; Ewert, B. Anthocyanins, phenolics and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia J. Agric. Food Chem. 1999, 47, 4009-4017 (Pubitemid 29506192)
23. Amerine, M. A.; Ough, C. S. Methods for Analysis of Musts and Wines; Wiley: New York, 1980.
24. Pérez-Caballero, V.; Ayala, F.; Echávarri, J. F.; Negueruela, A. I. Proposal for a new standard OIV method for determination of chromatic characteristics of wine Am. J. Enol. Vitic. 2003, 54, 59-62 (Pubitemid 36463252)
25. Cejudo Bastante, M. J.; Pérez Coello, M. S.; Hermosín Gutiérrez, I. Effect of wine micro-oxygenation treatment and storage period on color-related phenolic, volatile composition and sensory characteristics LWT-Food Sci. Technol. 2011, 44, 866-874
26. Castillo-Muñoz, N.; Gómez-Alonso, S.; García-Romero, E.; Hermosín-Gutiérrez, I. Flavonol profiles of Vitis vinifera red grapes and their single-cultivar wines J. Agric. Food Chem. 2007, 55, 992-1002
27. Castillo-Muñoz, N.; Gómez-Alonso, S.; García-Romero, E.; Gómez, M. V.; Velders, A. H.; Hermosín-Gutiérrez, I. Flavonol 3- O -glycosides series of Vitis vinifera cv. Petit Verdot red wine grapes J. Agric. Food Chem. 2009, 57, 209-219
28. Sánchez-Paomo, E.; Alañón, E.; Díaz-Maroto, M. C.; González-Viñas, M. A.; Pérez-Coello, M. S. Comparison of extraction methods for volatile compounds of Muscat grape juice Talanta 2009, 79, 871-876
29. Sánchez-Palomo, E.; González-Viñas, M. A.; Díaz-Maroto, M. C.; Soriano-Pérez, A.; Pérez-Coello, M. S. Aroma potential of Albillo wines and effect of skin-contact treatment Food Chem. 2007, 103, 631-640
30. ISO Guide for the installation of a chamber for sensory analysis. ISO 8589-1998, Group E, 1998.
31. ISO Sensory Analysis. Apparatus wine-tasting glass. ISO 3591-1997, Group B, 3 pp, 1997.
32. Reglamento (CE) n° 606/2009 de la Comisión, de 10 de julio de 2009. Diario Oficial 2009, L 193, 0001-0059.
33. Romero-Cascales, I.; Fernández-Fernández, J. I.; López Roca, J. M.; Gómez-Plaza, E. The maceration process during winemaking extraction of anthocyanins from grape skin into wine Eur. Food Res. Technol. 2005, 221, 163-167 (Pubitemid 41025483)
34. 6-alcohols as varietal markers for assessment of wine origin Anal. Chim. Acta 2006, 563, 300-309
35. Jackson, R. S. Chemical constituents of grapes and wine. In Wine Science; Charalambous, G., Ed.; Elsevier: Ontario, Canada, 2008; pp 270-331.
36. Salinas, M. R.; Garijo, J.; Pardo, F.; Zalacaín, A.; Alonso, G. L. Influence of prefermentative maceration temperature on the colourcolor and the phenolic and volatile composition of rosé wines J. Sci. Food Agric. 2005, 85, 1527-1536 (Pubitemid 40902308)
37. Piñeiro, Z.; Natera, R.; Castro, R.; Palma, M.; Puertas, B.; Barroso, C. Characterisation of volatile fraction of monovarietal wines: influence of winemaking practices Anal. Chim. Acta 2006, 563, 165-172
38. Álvarez, I.; Aleixandre, J. L.; García, M. J.; Lizama, V. Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines Anal. Chim. Acta 2006, 563, 109-115
39. Baumes, R.; Bayonove, C.; Cordonnier, R.; Torres, P.; Seguin, A. Incidence de la macération peliculaire sur la composante aromatique des vins doux naturels de Muscat Rev. Fr. Oenol. 1989, 116, 6-11
40. Sánchez-Palomo, E.; Díaz-Maroto Hidalgo, M. C.; González-Viñas, M. A.; Pérez-Coello, M. S. Aroma enhancement in wines from different grape varieties using exogenous glycosidases Food Chem. 2005, 92, 627-635 (Pubitemid 40552826)
41. Esti, M.; Tamborra, P. Influence of winemaking techniques on aroma precursors Anal. Chim. Acta 2006, 563, 173-179
42. Etiévant, P. X. Wine. In Volatile Compounds of Food and Beverages; Maarse, H., Ed.; Dekker: New York, 1991; pp 483-546.
43. Campo, E. V.; Ferreiro, V.; Escudero, A.; Cacho, J. Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data J. Agric. Food Chem. 2005, 53, 5682-5690 (Pubitemid 41022464)