Multivariate analysis for the differentiation of sparkling wines elaborated from autochthonous Spanish grape varieties: Volatile compounds, amino acids and biogenic amines

European Food Research and Technology

Volumn 236, Issue 5, 2013, Pages 827-841

  Pérez Magariño, Silvia ^a   Ortega Heras, Miriam ^a   Martínez Lapuente, Leticia ^b   Guadalupe, Zenaida ^b   Ayestarán, Belén ^b  

^a INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^b UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Amino acids; Biogenic amines; Grape variety; Sparkling wines; Volatile compounds

Indexed keywords

AMINO ACIDS; BOTTLES; ESTERS; FAULT TOLERANT COMPUTER SYSTEMS; MULTIVARIANT ANALYSIS; NATURAL LANGUAGE PROCESSING SYSTEMS; VOLATILE ORGANIC COMPOUNDS; WINE;

BIOGENIC AMINES; GRAPE VARIETY; MULTI VARIATE ANALYSIS; QUALITY AND SAFETIES; SPARKLING WINES; STEPWISE DISCRIMINANT; VOLATILE COMPOSITION; VOLATILE COMPOUNDS;

AMINES;

VITACEAE;

EID: 84876438932     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-1934-9     Document Type: Article

References (42)

1. Alexandre H, Guilloux-Benatier M (2006) Yeast autolysis in sparkling wine. A review. Aust J Grape Wine Res 12: 119-127.
2. Styger G, Prior B, Bauer FF (2011) Wine flavor and aroma. J Ind Microbiol Biotechnol 38: 1145-1159.
3. Francioli S, Torrens J, Riu-Aumatell M, López-Tamames E, Buxaderas S (2003) Volatile compounds by SPME-GC as age markers of sparkling wines. Am J Enol Vitic 54: 158-162.
4. Pozo-Bayón MA, Pueyo E, Martín-Álvarez PJ, Martínez-Rodríguez AJ, Polo MC (2003) Influence of yeast strain, bentonite addition, and aging time on volatile compounds of sparkling wines. Am J Enol Vitic 54: 273-278.
5. Pozo-Bayón MA, Martín-Álvarez PJ, Moreno-Arribas MV, Andujar-Ortiz I, Pueyo E (2010) Impact of using Trepat and Monastrell red grape varieties on the volatile and nitrogen composition during the manufacture of rosé Cava sparkling wines. LWT Food Sci Technol 43: 1526-1532.
6. Hidalgo P, Pueyo E, Pozo-Bayón MA, Martínez-Rodríguez AJ, Martín-Álvarez P, Polo MC (2004) Sensory and analytical study of rosé sparkling wines manufactured by second fermentation in the bottle. J Agric Food Chem 52: 6640-6645.
7. Torrens J, Riu-Aumatell M, Vichi S, López-Tamames E, Buxaderas S (2010) Assessment of volatile and sensory profiles between base and sparkling wines. J Agric Food Chem 58: 2455-2461.
8. Riu-Aumatell M, Bosch-Fusté J, López-Tamames E, Buxaderas S (2006) Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees. Food Chem 95: 237-242.
9. Ganss S, Kirsch F, Winterhalter P, Fischer U, Schmarr HG (2011) Aroma changes due to second fermentation and glycosylated precursors in Chardonnay and Riesling sparkling wines. J Agric Food Chem 59: 2524-2533.
10. Gallardo-Chacón JJ, Vichi S, López-Tamames E, Buxaderas S (2010) Changes in the sorption of diverse volatiles by Saccharomyces cerevisiae lees during sparkling wine aging. J Agric Food Chem 58: 12426-12430.
11. Hernández-Orte P, Ibarz MJ, Cacho J, Ferreira V (2006) Addition of amino acids to grape juice of the Merlot variety: effect on amino acid uptake and aroma generation during alcoholic fermentation. Food Chem 98: 300-310.
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: 501-510.
13. Guitart A, Hernández Orte P, Ferreira V, Peña C, Cacho J (1999) Some observations about the correlation between the amino acid content of musts and wines of the Chardonnay variety and their fermentation aromas. Am J Enol Vitic 50: 253-258.
14. 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-S211.
15. Torrea D, Varela C, Ugliano M, Ancin-Azpilicueta C, Francis IL, Henschke PA (2011) Comparison of inorganic and organic nitrogen supplementation of grape juice. Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast. Food Chem 127: 1072-1083.
16. Vidal-Carou MC, Isla-Gavin MJ, Mariné-Font A, Codony-Salcedo R (1989) Histamine and tyramine in natural sparkling wine, vermouth, cider, and vinegar. J Food Compost Anal 2: 210-218.
17. Bodmer S, Imark C, Kneubühl M (1999) Biogenic amines in foods: histamine and food processing. Inflamm Res 48: 296-300.
18. Moreno-Arribas MV, Polo MC (2008) Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines. Food Microbiol 25: 875-881.
19. Pozo-Bayón MA, Martínez-Rodríguez A, Pueyo E, Moreno-Arribas MV (2009) Chemical and biochemical features involved in sparkling wine production: from a traditional to an improved winemaking technology. Trends Food Sci Technol 20: 289-299.
20. De La Presa-Owens C, Schlich P, Davies HD, Noble AC (1998) Effect of Méthode Champenoise process on aroma flavour of four V. vinifera varieties. Am J Enol Vitic 49: 289-294.
21. De La Presa-Owens C, Lamuela-Raventos RM, Buxaderas S, De La Torre-Boronat MC (1995) Characterization of Macabeo, Xarel. lo, and Parellada white wines from the Penedès Region. II. Am J Enol Vitic 46: 529-541.
22. Moreno-Arribas V, Pueyo E, Polo MC, Martín-Álvarez PJ (1998) Changes in the amino acid composition of the different nitrogenous fractions during the aging of wine with yeasts. J Agric Food Chem 46: 4042-4051.
23. Herbert P, Cabrita MJ, Ratola N, Laureano O, Alves A (2005) Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage. J Food Eng 66: 315-322.
24. Rodríguez-Bencomo JJ, Ortega-Heras M, Pérez-Magariño S (2010) Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of a red wine. Eur Food Res Technol 230: 485-496.
25. 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: 608-613.
26. González-Sanjosé ML, Ortega-Heras M, Pérez-Magariño S (2008) Micro-oxygenation treatment and sensory properties of young red wines. Food Sci Technol Int 14: 123-130.
27. Hernández-Orte P, Ibarz MJ, Cacho J, Ferreira V (2005) Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine. Food Chem 89: 163-174.
28. Ferreira V, Fernández P, Cacho JF (1996) A study of factors affecting wine volatile composition and its application in discriminant analysis. LWT Food Sci Technol 29: 251-259.
29. Ortega-Heras M (2001) Incidencia de la enología moderna en el aroma del vino. Doctoral Thesis, Burgos University, Spain.
30. Cáceres I (1987) Caracterización de mostos de uva para vinificación. Doctoral Thesis, Complutense Madrid University, Spain.
31. Pozo-Bayón MA, Pueyo E, Martín-Álvarez PJ, Polo MC (2001) Polydimethylsiloxane solid-phase microextraction-gas chromatography method for the analysis of volatile compounds in wines. Its application to the characterization of varietal wines. J Chromatogr A 922: 267-275.
32. Tredoux A, de Villiers A, Majek P, Lynen F, Crouch A, Sandra P (2008) Stir bar sorptive extraction combined with GC-MS analysis and chemometric methods for the classification of South African wines according to the volatile composition. J Agric Food Chem 56: 4286-4296.
33. Romero R, Sánchez-Viñas M, Gázquez D, Bagur MG (2002) Characterization of selected Spanish table wine samples according to their biogenic amine content from liquid chromatographic determination. J Agric Food Chem 50: 4713-4717.
34. Torrea-Goñi D, Ancín-Azpilicueta C (2002) Nitrogen metabolism in Chardonnay musts inoculated with killer strains of Saccharomyces cerevisiae. J Biosci Bioeng 94: 15-22.
35. González-Marco A, Jiménez-Moreno N, Ancín-Azpilicueta C (2006) Influence of addition of yeast autolysate on the formation of amines in wine. J Sci Food Agric 86: 2221-2227.
36. Gloria M, Watson B, Simon-Sarkadi L, Daeschel M (1998) A survey of biogenic amines in Oregon Pinot noir and Cabernet Sauvignon wines. Am J Enol Vitic 49: 279-282.
37. Soufleros EH, Bouloumpasi E, Zotou A, Loukou Z (2007) Determination of biogenic amines in Greek wines by HPLC and ultraviolet detection after dansylation and examination of factors affecting their presence and concentration. Food Chem 101: 704-716.
38. Villamiel M, Polo MC, Moreno-Arribas MV (2008) Nitrogen compounds and polysaccharides changes during the biological ageing of sherry wines. LWT Food Sci Technol 41: 1842-1846.
39. Pérez-Serradilla JA, Luque de Castro MD (2008) Role of lees in wine production: a review. Food Chem 111: 447-456.
40. Ancín-Azpilicueta C, González-Marco A, Jiménez-Moreno N (2008) Current knowledge about the presence of amines in wine. Crit Rev Food Sci Nutr 48: 257-275.
41. Halász A, Baráth A, Simon-Sarkadi L, Holzapfel W (1994) Biogenic amines and their production by microorganisms in food. Trends Food Sci Technol 5: 42-49.
42. Soufleros E, Barrios ML, Bertrand A (1998) Correlation between the content of biogenic amines and other wine compounds. Am J Enol Vitic 49: 266-278.