Possibilities for Depleting the Content of Undesirable Volatile Phenolic Compounds in White Wine with the Use of Low-Intervention and Economically Efficient Grape Processing Technology

Štefan Ailer,Dagmar Kozelová,Roman Serenčéš,Silvia Jakabová,Zuzana Poláková

doi:10.3390/app11156735

Štefan Ailer, Dagmar Kozelová + Show 3 more

Open Access

https://doi.org/10.3390/app11156735

Copy DOI

Journal: Applied Sciences	Publication Date: Jul 22, 2021
Citations: 4	License type: CC BY 4.0

Affiliation: Slovak University of Agriculture

Abstract

The influence of the technological processes of grape processing on the content of hydroxycinnamic acids and volatile phenolic substances in wine was studied. The method of targeted oxygenation was applied in grape processing technology of the Welschriesling and Chardonnay grape varieties. The content of volatile phenolic substances was determined by gas chromatography, the content of hydroxycinnamic acids by liquid chromatography, and the basic analytical parameters of the wine by FTIR spectrometry. The method of targeted must oxygenation had a statistically significant effect on the content of hydroxycinnamic acids and volatile phenolics in the wine. In all three monitored years (2015–2017), the content of 4-vinylphenol and 4-vinylguajacol in the wine significantly decreased. A significant dependence between the content of hydroxycinnamic acids and volatile phenolics was found. The experiment showed that a 1% increase in the content of hydroxycinnamic acids in the Chardonnay variety could result in an average increase in the content of monitored volatile phenolics by 3.6% (3 years’ data). Naturally reducing the content of hydroxycinnamic acids, with the application of technological processes, eliminated the oxidative processes during wine maturation. Sensory undesirable volatile phenolic substances were consequently formed in lower quantities, and there was no negative impact on the favourable sensory properties of wine. It was not necessary to use the polyvinylpolypyrrolidone adsorbents.

Highlights

Wine presents a complex of various chemical components that play a key role in the sensory perception of the final product
Grape and wine contain a number of flavour precursors belonging to groups of glycosides, amino acid conjugates, odourless volatiles, hydroxycinnamic acids, and many others
Polyphenols are very common in the chemical composition of grapes; hydroxycinnamic acids especially, which are the most widely distributed phenolic acids in plants, present the third most abundant class of soluble phenolics in grape berries, in grape pulps [3,4]

Summary

Introduction

Wine presents a complex of various chemical components that play a key role in the sensory perception of the final product. Grape and wine contain a number of flavour precursors belonging to groups of glycosides, amino acid conjugates, odourless volatiles, hydroxycinnamic acids, and many others. They mainly originate in the grape berry and from oak or other materials involved in winemaking [2]. Polyphenols are very common in the chemical composition of grapes; hydroxycinnamic acids especially, which are the most widely distributed phenolic acids in plants, present the third most abundant class of soluble phenolics in grape berries, in grape pulps [3,4]. Hydroxycinnamates are a class of aromatic acids derived from a cinnamic acid that differs in the number and location of hydroxyl groups on the aromatic ring, resulting in different individual compounds [5]

Methods

Results

Conclusion