Volatile Composition Of Red Wines Research Articles

Influence of foliar fertilizers application on the volatile composition of red wines

Influence of foliar fertilizers application on the volatile composition of red wines

CHARACTERIZATION THE INFLUENCE OF THE ROOTSTOCKS SO4, 44-53M, 110R AND FERCAL ON THE VOLATILE COMPOSITION OF RED WINES FROM THE HYBRID VARIETIES STORGOZIA (THREE HARVESTS) AND RUBIN (TWO HARVESTS) IN THE CONDITIONS OF CENTRAL NORTHERN BULGARIA

A gas chromatographic (GC-FID) study to characterize the influence of SO4, 44-53M, 110R and Fercal rootstocks on the volatile composition of red wines from the hybrid varieties Storgozia (harvests: 2017, 2018 and 2019) and Rubin (harvests: 2017 and 2019) under the soil and climatic conditions of Central Northern Bulgaria was conducted. The 110R rootstock in Storgozia has been shown to generate the highest total volatile content (756.10 mg/dm3) in 2017 harvest. 110R also affected the higher alcohols content of Storgozia. It generated the highest content of this indicator (713.00 mg/dm3) again in wines from the 2017 harvest. Regarding the content of esters, aldehydes and terpenes no significant differences were observed between the experimental variants of wines from this grapevine variety. In the case of Rubin wines, a very high final total volatile content was proved at rootstock 44-53M (1717.24 mg/dm3), harvest 2019. The highest concentration of higher alcohols in the 2017 harvest was identified for SO4, while in Rubin - the 2019 harvest, 110R generated the highest presence of higher alcohols. This fraction in both harvests was mainly represented by 2-methyl-1-butanol and 3-methyl-1-butanol. The esters were dominated by ethyl acetate and propyl acetate. In both harvests, the highest total terpene content was found in the wines from SO4 rootstock. The conducted research was evidence of the significant influence of different rootstocks on the volatile composition of wines from hybrid grapevine varieties in the conditions of Central Northern Bulgaria.

Study of the effect of some herbicides on the volatile composition of red wines from Cabernet sauvignon

Gas chromatographic study (GC-FID) to determine the volatile composition of wines (two harvests - 2018 and 2019) of the Cabernet Sauvignon variety with the treatment of experimental plantations with herbicides Pledge 50 WP (flumioxazin), Lumax 538 SC (s-metolachlor + terbuthylazine + mesotrione) and Guild (pyraflufen-ethyl + glyphosate) was performed. The results were compared with untreated control. The wines of the 2018 harvest showed a higher total content of volatile compounds compared to the 2019 harvest. Herbicide treatment had the effect of increasing the content of higher alcohols in the experimental wines. This was a possible effect of blocking competition for nutrients needful for the vine metabolism by weeds elimination. The wines of the 2018 harvest contain 9 higher alcohols, the main ones were 1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol and 4-methyl-2-pentanol. The wines from the next harvest showed a poorer species composition of higher alcohols - 5 representatives, with the main presence of 2-methyl-1-butanol and 3-methyl-1-butanol. The experimental variants for the wines of the 2018 harvest showed a higher total ester content compared to the control and the main esters were ethyl acetate and ethyl decanoate. In the next harvest this tendency was absent, and the main representative of the esters was propyl acetate. The aldehyde fraction was represented by acetaldehyde. A low total terpene content in the wines was found, which was normal, as Cabernet Sauvignon is a non-muscat variety. Methyl alcohol concentrations were defined. They were many times lower than the maximum allowable, which characterized wines as toxicologically harmless. The study showed that the treatment with the herbicides Guild, Lumax 538 SC and Pledge 50 WP of experimental plantations of Cabernet Sauvignon led to improved synthesis of higher alcohols and esters in wines, which reflected in improving of their volatile and aromatic quality.

Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines.

This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO2. The volatile compounds were extracted by solid phase extraction and analyzed by gas chromatography–mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Microwave treatment significantly increased the free and bound fraction of most varietal compounds in the must. Wines from microwave maceration showed faster fermentation kinetics and shorter lag phase, resulting in an increase in some volatile compounds of sensory relevance. The absence of SO2 caused a decrease in concentration of some volatile compounds, mainly fatty acids and esters. The sensory assessment of wines from microwave treatment was higher than the control wine, especially in wines without SO2, which had higher scores in the “red berry” and “floral” odor attributes and a more intense aroma. This indicates that the pre-fermentative treatment of grapes with microwaves could be used to increase the wine aroma and to reduce the occurrence of SO2.

Physico-Chemical Features of Sangiovese Wine as Affected by a Post-Fermentative Treatment with Chitosan

Chitosan is a natural biopolymer, which is gaining interest in red winemaking thanks to its ability to inhibit the development of Brettanomyces spp. yeast, or other undesired wine microbial threats. However, little is known about potential side-effects of its addition on the physico-chemical parameters of red wines. To fill the gap on this aspect, this work focused on changes in color, phenolic and volatile composition of red wines treated for 7 days with 0.5 g/L of fungoid chitosan, added in both undissolved and dissolved form. When compared to untreated samples, minor changes in phenolic compounds were observed in chitosan added wines, mainly involving hydroxycinnamic acids and flavonols, with reductions of 3 mg/L and 1.5 mg/L respectively. Ellagic acid, however, was absorbed up to 2 mg/L, which reduced his content by 40%. Since some of these compounds actively participate to co-pigmentation with anthocyanins, the color of wines was influenced accordingly. Chitosan marginally absorbed some aroma compounds, including volatile phenols whose amounts were slightly but significantly decreased after treatment. Overall, at the dose adopted, chitosan appeared suited to be used in red winemaking for microbial or physical stability purposes, not severely impairing the quality parameters of the final wines.

Aromatic characterization and total volatile composition of red wines from the region of Central Northern Bulgaria

Aromatic characterization and total volatile composition of red wines from the region of Central Northern Bulgaria

Impact of long bottle aging (10 years) on volatile composition of red wines micro-oxygenated with oak alternatives

The adding of wood pieces together with small amounts of oxygen to simulate the processes for aging red wine in barrels is the most common alternative to oak barrels. The evolution of these wines aged with alternatives in bottle has not been examined in depth as they are considered to be for rapid consumption. This paper presents for the first time the evolution in bottle for 10 years of the same wine aged in oak barrels and subjected to diverse alternative aging processes using different woods. Wines subjected to this alternative have evolved after 10 years in the bottle in a similar way to those aged in barrels. Wines aged in barrels retain significantly higher levels of blue tonalities than those treated with chips + FMOX and the loss of compounds responsible for red is almost double in wines treated with alternatives than in those aged in barrels. Wines aged in barrels showed higher concentrations of cis- and trans-whiskylactones than those treated with alternative products. In both the cis/trans whisky lactone ratio has been around 2 in wines aged in French oak, and over 5 in wines aged in American oak. Adequate oxygen management during treatment with oak alternatives provides long-life wines.

Influence of the use of fungicides on the volatile composition of Monastrell red wines obtained from inoculated fermentation

The influence of six fungicides (famoxadone, fenhexamid, fluquinconazole, kresoxim-methyl, quinoxyfen and trifloxystrobin) on the volatile composition of red wines obtained from inoculated fermentation was studied. Although treatments were carried out under critical agricultural practices (CAP), the residues in the wines were below their maximum residue limit (MRL). Ethyl decanoate was the compound most influenced by these fungicides, while diethyl succinate, decanoic acid, β-ionone, and citronellol concentration were not changed with any of the treatments. The treatment of grapes with trifloxystrobin induced changes in only one volatile compound, and the variation in volatile composition of wines from grapes treated with fenhexamid, fluquinconazole and quinoxyfen compared to control wines was almost negligible invaluable. The treatment with famoxadone influenced more volatile compounds than the other ones, except for wine from grapes treated with kresoxim-methyl, which was the only wine that showed a big change in its aromatic composition.

Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine

The aim of this work was to evaluate the effect of different enological treatments on the volatile composition of red wine: ageing on lees with and without adding β-glucanase enzymes; the use of a commercial yeast derivative with and without β-glucanase enzymes; and the use of non-toasted chips in fermentation. The results indicated that the presence of chips during the fermentation enhanced the formation of 2-phenylethanol, ethyl esters and fusel alcohol acetates, but affected the levels of some of the lactones and volatile phenols studied negatively. In addition, it was found that wine lees and commercial yeast derivatives can bind some of the volatile compounds studied, mainly ethyl esters and fusel alcohol acetates. After 6 months in bottle, in general, the differences found between the control wine and wines fermented with chips were maintained. However, between the control wine and the wines treated with natural or commercial yeast, the differences disappeared, although not for all the compounds studied. Finally, an important effect of the addition of β-glucanase enzymes was not observed.

Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

Microoxygenation is a wine-making technique consisting in the addition of small and controlled amounts of oxygen. This study has examined the effect of this technique on the volatile composition of two red single variety wines during two successive vintages. The microoxygenation treatment was applied at the end of alcoholic fermentation and before beginning malolactic fermentation. Once the microoxygenation treatment had finished, wines were aged in new American oak barrels for 12 months. The results obtained showed that the microoxygenation treatment did not cause significant changes in the varietal and fermentation volatile compounds, however microoxygenation slowed down the extraction of some of the volatile compounds extracted from wood. A varietal and vintage effect was also observed for some of the compounds studied.

Volatile composition of red wine from cv. Kalecik Karasι grown in central Anatolia

Volatile composition of red wines made from cv. Kalecik Karasι, a native grape variety of Vitis vinifera grown in Turkey, was investigated during two vintages. Volatile compounds were extracted with dichloromethane, and then analysed by gas chromatography–flame ionisation detection (GC/FID) and gas chromatography–mass spectrometry (GC/MS). Seventy-eight aroma compounds were identified. Isoamyl alcohol, ethyl hexanoate, ethyl octanoate, ethyl decanoate, isoamyl acetate, 2-phenyl ethanol and octanoic acid were potent aroma compounds on the basis of gas chromatography/olfactometry (GC/O) analysis and odour activity values (OAVS).

Improvement of volatile composition of wines by controlled addition of malolactic bacteria

The effect of malolactic fermentation (MLF) on the volatile composition of red wines was studied by inoculation with selected lactic acid bacteria. Four wines were inoculated with different Oenococcus oeni (syn. Leuconostoc oenos) strains, the major malolactic species found in wines, and one was inoculated with a Lactobacillus sp. strain. A non inoculated wine was also analyzed to act as a control. Malolactic fermentation and evolution of non volatile compounds were followed by HPLC and after the depletion of the malic acid present in wine the volatile compounds were extracted and analyzed by gas chromatography with flame ionization and mass spectrometry. Wines which had undergone the MLF showed a significant increment in total higher alcohols, esters and acids that are important in the sensory properties and quality of wine.