Sweet wines with great aromatic complexity obtained by partial fermentation of must from Tempranillo dried grapes

European Food Research and Technology

Volumn 234, Issue 4, 2012, Pages 695-701

  de Lerma, Nieves López ^a   Martínez, Teresa García ^a   Moreno, Juan ^a   Mauricio, Juan C ^a   Peinado, Rafael A ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Dried grape; Osmotolerant yeasts; Partial fermentation; Sweet wine; Tempranillo variety; Volatile compound

Indexed keywords

DESCRIPTORS; DRIED GRAPE; GREEN FRUIT; INDEPENDENT VARIABLES; MULTIPLE REGRESSION ANALYSIS; OSMO-TOLERANT YEAST; SENSORY EVALUATION; TEMPRANILLO; VOLATILE COMPOSITION; VOLATILE COMPOUNDS;

CLUSTER ANALYSIS; FRUITS; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS; VOLATILE ORGANIC COMPOUNDS; WINE; YEAST;

FERMENTATION;

VITACEAE;

EID: 84858284616     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1680-4     Document Type: Article

References (21)

1. Pigeau GM, Bozza E, Kaiser K, Inglis DL (2007) Concentration effect of Riesling Icewine juice on yeast performance and wine acidity. J Appl Microbiol 103: 1691-1698.
2. Raventós M, Hernández E, Auleda J, Ibarz A (2007) Concentration of acueous sugar solutions in a multiple-plate cryoconcentrator. J Food Eng 79: 577-585.
3. Franco M, Peinado RA, Medina M, Moreno J (2004) Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety. J Agric Food Chem 52: 3905-3910.
4. López de Lerma N, Bellicontro A, Mencarelli F, Moreno J, Peinado RA (2012) Use of electronic nose validated by GC-MS, top establish the optimum off-vine drying time of wine grapes. Food Chem 130: 447-452.
5. Bisson L (1999) Stuck and sluggish fermentations. Am J Enol Vitic 50: 107-119.
6. Pigeau G, Inglis D (2005) Upregulation of ALD3 and GPD1 in Saccharomyces cerevisiae during Icewine fermentation. J Appl Microbiol 99: 112-125.
7. López de Lerma N, Peinado J, Moreno J, Peinado RA (2010) Antioxidant activity browning and volatile Maillard compounds in Pedro Ximénez sweet wines under accelerated oxidative aging. LWT Food Sci Technol 43: 1557-1563.
8. Flanzy C (2003) Enología: fundamentos científicos y tecnológicos. AMV, Madrid.
9. Rolle L, Torchio F, Giacosa S, Gerbi V (2009) Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse wine grapes throughout the on-vine drying process. J Sci Food Agric 89: 1973-1980.
10. Caridi A, Crucitti P, Ramondino D (1999) Winemaking of must at high osmotic strength by thermotolerant yeasts. Biotechnol Lett 21: 617-620.
11. García-Martínez T, Maestre O, Peinado RA, Moreno J, Mauricio, JC (2007) In: Gienol 07 (ed) Aislamiento y caracterización de levaduras tolerantes a altas concentraciones de azúcares, 1st edn. Gienol, Badajoz.
12. Sablayrolles JM, Barre P, Grenier P (1987) Design of laboratory automatic system for studying alcoholic fermentation in anisothermal enological conditions. Biotechnol Tech 1: 181-184.
13. Crowell EA, Ough CS (1979) A modified procedure for alcohol determination by dichromate oxidation. Am J Enol Vitic 30: 61-63.
14. Peinado RA, Moreno JA, Muñoz D, Medina M, Moreno J (2004) Gas chromatographic quantification of mayor volatile compounds and polyols in wines by direct injection. J Agric Food Chem 52: 6389-6393.
15. Cutzach I, Catonnet P, Dubourdieu D (2000) Influence of storage conditions on the formation of some volatile compounds in white foritified wines (vins deoux naturels) during the aging process. J Sci Food Agric 48: 2340-2345.
16. Peinado RA, Mauricio JC, Moreno J (2006) Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var capensis. Food Chem 94: 232-239.
17. Etievant PX (1991) Volatile compound in food and beverages. Marcel Dekker, New York.
18. Moreno J (2005) Influencia del tipo de envejecimiento sobre el perfil aromático de vinos generosos andaluces. University of Córdoba: PhD thesis.
19. Rocha SM, Rodrígues F, Coutinho P, Delgadillo I, Coimbra MA (2004) Volatile composition of Baga red wine. Assessment of the identification of the would be impact odourants. Anal Chim Acta 513: 257-262.
20. Lorenzo C, Pardo F, Zalacain A, Alonso GL, Salinas MR (2008) Differentiation of co-winemaking wine by their aroma composition. Eur Food Res Technol 227: 777-787.
21. http://www. leffingwell. com (2010).