Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: Influence of nitrogen compounds and grape variety

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Martínez Gil, Ana M ^a   Garde Cerdán, Teresa ^a,b   Lorenzo, Cándida ^a   Félix Lara, José ^a   Pardo, Francisco ^c   Rosario Salinas, M ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSITY OF LA RIOJA   (Spain)

^c Bodega San Isidro BSI   (Spain)

Author keywords

Amino acids; Ammonium; Grape variety; Ripening; Volatile composition; Wine

Indexed keywords

ALCOHOL; AMINO ACID; NITROGEN DERIVATIVE; QUATERNARY AMMONIUM DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; ODOR; PH; PRINCIPAL COMPONENT ANALYSIS; SACCHAROMYCES CEREVISIAE; SPAIN; SPECIES DIFFERENCE; VITIS; WINE;

AMINO ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ETHANOL; FERMENTATION; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN-ION CONCENTRATION; KINETICS; NITROGEN COMPOUNDS; ODORS; PRINCIPAL COMPONENT ANALYSIS; QUATERNARY AMMONIUM COMPOUNDS; SACCHAROMYCES CEREVISIAE; SPAIN; SPECIES SPECIFICITY; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84856047006     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02441.x     Document Type: Article

References (36)

1. Antonelli A, Castellari L, Zambonelli C, Carnacini A. 1999. Yeast influence on volatile composition of wines. J Agric Food Chem 47:1139-44.
2. Arias-Gil M, Garde-Cerdán T, Ancín-Azpilicueta C. 2007. Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation. Food Chem 103:1312-8.
3. Äyräpää T. 1971. Biosynthetic formation of higher alcohols by yeasts. Dependence on the nitrogenous nutrient level of the medium. J Inst Brew 77:266-75.
4. Bell S-J, Henschke PA. 2005. Implications of nitrogen nutrition for grapes, fermentation and wine. Aust J Grape Wine Res 11:242-95.
5. Bisson LF. 1999. Stuck and sluggish fermentations. Am J Enol Vitic 50:107-19.
6. Carrau FM, Medina K, Fariña L, Boido E, Henschke PA, Dellacassa E. 2008. Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains. FEMS Yeast Res 8:1196-1207.
7. ECC, Commission Regulation VO 2676/90 1990. Concerning the establishment of common analytical methods in the sector of wine. Off J Eur Communities L272(3):1-192.
8. Etiévant PX. 1991. Wine. In: Maars H, editor. Volatile compounds of food and beverages. New York: Marcel Dekker. p. 483-546.
9. Ferreira V, Rapp A, Cacho JF, Hastrich H, Yavas I. 1993. Fast and quantitative determination of wine flavor compounds using microextraction with Freon 113. J Agric Food Chem 41:1413-20.
10. Ferreira V, López R, Cacho JF. 2000. Quantitative determination of the odourants of young red wines from different grape varieties. J Sci Food Agric 80:1659-67.
11. Franco E, Iñiguez M. 1999. Estudio de la relación entre el color de la uva tinta y el color del vino. Vitic/Enol Profes 63:23-34.
12. Garde-Cerdán T, Ancín-Azpilicueta C. 2008. Effect of the addition of different quantities of amino acids to nitrogen deficient must on the formation of esters alcohols, and acids during wine alcoholic fermentation. LWT-Food Sci Technol 41:501-10.
13. 2 on the consumption of nitrogen compounds through alcoholic fermentation of must sterilized by pulsed electric fields. Food Chem 103:771-7.
14. 2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields. Eur Food Res Technol 227:401-8.
15. Garde-Cerdán T, Lorenzo C, Lara JF, Pardo F, Ancín-Azpilicueta C, Salinas MR. 2009. Study of the evolution of nitrogen compounds during grape ripening. Application to differentiate grape varieties and cultivated systems. J Agric Food Chem 57:2410-9.
16. Garde-Cerdán T, Martínez-Gil AM, Lorenzo C, Lara JF, Pardo F, Salinas MR 2011. Implications of nitrogen compounds during alcoholic fermentation from some grape varieties at different maturation stages and cultivation systems. Food Chem 124:106-16.
17. Gómez-Alonso S, Hermosín-Gutiérrez I, García-Romero E. 2007. Simultaneous HPLC analysis of biogenic amines, amino acids, and ammonium ion as aminoenone derivatives in wine and beer samples. J Agric Food Chem 55:608-13.
18. González-Marco A, Jiménez-Moreno N, Ancín-Azpilicueta C. 2010. Influence of nutrients addition to nonlimited-in-nitrogen must on wine volatile composition. J Food Sci 75:S206-11.
19. Granato D, Katayama FCU, Castro IA. 2010. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics. LWT-Food Sci Technol 43:1542-9.
20. Guth H. 1997. Quantitation and sensory studies of character impact odorants of different white wine varieties. J Agric Food Chem 45:3027-32.
21. Hernández-Orte P, Guitart A, Cacho J. 1999. Changes in the concentration of amino acids during the ripening of Vitis vinifera. Tempranillo variety from the Denomination d'Origine Somontano (Spain). Am J Enol Vitic 50:144-54.
22. Jackson RS. 2008. Wine science. Principles and applications. New York: Academic Press. 789 p.
23. Kallithraka S, Arvanitoyannis IS, Kefalas P, El-Zajouli A, Soufleros E, Psarra E. 2001. Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin. Food Chem 73:501-14.
24. Lambrechts MG, Pretorius IS. 2000. Yeast and its importance to wine aroma. A review. S Afr J Enol Vitic 21:97-129.
25. Li H, Tao Y-S, Wang H. 2008. Impact odorants of Chardonnay dry white wine from Changli County (China). Eur Food Res Technol 227:287-92.
26. Lorenzo C, Pardo F, Zalacain A, Alonso GL, Salinas MR. 2008. Differentiation of co-winemaking wines by their aroma composition. Eur Food Res Technol 227:777-87.
27. Marín J, Zalacain A, De Miguel C, Alonso GL, Salinas MR. 2005. Stir bar sorptive extraction for the determination of volatile compounds in oak-aged wines. J Chromatogr A 1098:1-6.
28. Martínez-Rodríguez A, Carrascosa AV, Polo, MC. 2001. Release of nitrogen compounds to the extracellular medium by three strains in Sacharomyces cerevisiae during induced autolysis in a model wine system. Intl J Food Microbiol 68:155-60.
29. Peddie HAB. 1990. Ester formation in brewery fermentations. J Inst Brew 96:327-31.
30. Rapp A, Versini G. 1991. Influence of nitrogen compounds in grapes on aroma compounds in wine. In: Rantz J, editor. Proceedings of the international symposium on nitrogen in grapes and wine. Davis: American Society for Enology and Viticulture. p. 156-64.
31. Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D. 2006. Handbook of Enology. Vol. 2. The chemistry of wine stabilization and treatments. Chichester: Jonh Wiley & Sons, Ltd. 442 p.
32. Romano P, Caruso M, Capece A, Lipani G, Paraggio M, Fiore C. 2003. Metabolic diversity of Saccharomyces cerevisiae strains from spontaneously fermented grape musts. World J Microbiol Biotechnol 19:311-5.
33. Ruiz-Larrea F, López R, Santamaría P, Sacristán M, Ruiz MC, Zarazaga M, Gutiérrez AR, Torres C. 1998. Soluble proteins and free amino nitrogen content in must and wine of cv. Viura in La Rioja. Vitis 37:139-42.
34. Usseglio-Tomasset L. 1998. Química enológica. Madrid, Spain: Ediciones Mundi-Prensa. 400 p.
35. Valero E, Millán C, Ortega JM, Mauricio J. 2003. Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains. J Sci Food Agric 83:830-5.
36. Vila I, Sablayrolles JM, Gerland C, Baumes R, Bayonove C, Barre P. 2000. Comparison of "aromatic" and "neutral" yeast strains: influence of vinification conditions. Wein Wiss 55:59-66.