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1.
The optimization of making barrel-fermented muscatel wines requires determining what type of must clarification is most suitable for the quality of the wine, as well as what type of barrel will yield the most acceptable wines. This is achieved by adding pectolytic enzymes to clarify part of the muscatel must statically; the rest is clarified by vacuum filtration. The musts obtained are fermented in French and American oak barrels and, once fermentation has ceased, they are kept with their lees for 2 months, with periodic stirring. Eleven conventional parameters and 31 volatile compounds were quantified, and a sensory analysis of the wines was produced, which led us to conclude that static clarification with pectolytic enzymes from the muscatel musts produces the best-structured wines and the larger content of higher alcohols, esters, and terpenic compounds. The wines fermented in American oak barrels received the highest overall marks, which may be due to the greater aromatic complexity given off by the compounds in the wood.  相似文献   

2.
Volatile compounds from a commercial aqueous oak extract application to white Verdejo grapevines at veraison have been studied. Treated grapes under two types of formulation (25% and 100%) have been analyzed at the optimum maturation time, and winemaking was then subsequently carried out. The volatile compounds were analyzed by stir bar sorptive extraction-gas chromatography-mass spectrometry. The results suggest that after the grapevine treatments, grapes store the volatiles in the form of nonvolatile precursors, and some of the volatiles are released during the winemaking process, especially six months after the alcoholic fermentation. The sensory analysis shows that wines maintain the typical aroma properties of Verdejo wines at the end of fermentation; but after six months, the wine color is greener and more astringent, and, in terms of aroma, it has wooden notes as if the wine has been aged in oak barrels.  相似文献   

3.
Toasting changes both the quantity and the quality of the extractable substances in the oak wood of barrels used for the aging of fine wines and spirits. Mastery and repeatability of toasting are vital in the production of quality barrels to be used for the aging of wines and spirits. In this study, we show that it is possible for a given cooperage to differentiate barrel toasting levels by analyzing a certain number of volatile and semivolatile compounds resulting from the thermal degradation of oak. Toasted wood components, which can be extracted by the wines or spirits during the aging process, are normally analyzed after the wood has soaked in standard alcoholic solutions and can be used to control the intensity of the wood toasting. The results of the comparative analysis presented in this work show that headspace analysis with a microextractive method using a stationary polydimethylsiloxane type phase is a promising technique for analyzing toasted oak wood from barrels. It is easier to use than the traditional maceration and extraction method and provides similar information.  相似文献   

4.
Sweet fortified wines, traditionally aged under strong oxidation conditions, have a characteristic aroma. An experimental laboratory study investigated the aging of red and white sweet fortified wines under various conditions. The formation of various molecules, previously identified as characteristic of the aroma of this type of wine, was monitored by analysis. The development of these compounds during accelerated aging was affected by oxidation and the color of the wine. Among the molecules studied, sotolon [3-hydroxy-4, 5-dimethyl-2(5H)-furanone] was one of the few molecules present in concentrations above the perception threshold, in both red and white wines. Buildup was strongly affected by the presence of oxygen in white wine subjected to accelerated aging. (Ethoxymethyl)furfural, formed from 5-(hydroxymethyl)furfural, and furfural, derived from sugars, are also involved in the aroma of sweet fortified white wines aged in oxygen-free conditions. The substances most characteristic of accelerated aging of sweet fortified red wines were 5-(hydroxymethyl)furfural, acetylformoin, and hydroxymaltol, the formation of which is affected by oxidation, and dihydromaltol, formed in the absence of oxidation.  相似文献   

5.
A rapid, easy method has been developed for isolating and quantifying 2-methyl-3-furanthiol (2M3F) in wines. Until now, it was not possible to quantify this highly odoriferous compound, with a smell reminiscent of cooked meat, in wine. The original aspect of this method is the specific release of volatile thiols using a cysteamine solution applied in reverse flow to sample percolation on the basis of a p-hydroxymercuribenzoate (pHMB)-volatile thiol conjugate formed by the direct addition of pHMB to 50 mL of wine. Purification of volatile thiols in wines is much faster and easier than our previous method. This method may also be used to assay 2-furanmethanethiol in wine. This thiol's strong aroma of roasted coffee has been shown to contribute to the "roast coffee" aroma of certain wines. Assaying 2M3F by this method showed that it was present in the wines analyzed (red and white Bordeaux, Loire Valley Sauvignon blanc, white Burgundy, and Champagne) at concentrations up to 100 ng/L, i.e., significantly above the olfactory perception threshold for this compound in model dilute alcohol solution.  相似文献   

6.
The evolution of almost 40 oak-related volatile compounds and the sensorial characteristics of red wines from four Spanish denominations of origin (DOs) (Bierzo, Toro, Ribera de Duero, and Rioja) during aging in barrels made of Rebollo oak wood, Quercus pyrenaica, were studied and compared to the same wines aged in American and French oak barrels. Each oak wood added unique and special characteristics to the wine, and in addition, each wine showed a different ability to extract the compounds, which result in these characteristics from the oak wood. In general, wines aged in Q. pyrenaica wood were characterized by high levels of eugenol, guaiacol, and other volatile phenols. In regards to compounds like cis-whiskylactone or maltol, the behavior of this wood is very similar to that of American oaks. When considering phenolic aldehydes and ketones, the levels of these compounds are intermediate between those of French and American woods and depend greatly on the type of wine. The type of oak, on the other hand, does not affect the chromatic characteristics of the wines. In sensory analysis, the biggest differences are found in the olfactory phase. Among the four DOs studied, wine aged in Q. pyrenaica presented the highest notes of wood, with more aromas of roasting, toasting, milky coffee, spices, or wine-wood interactions. The wines aged in barrels made of Q. pyrenaica wood were highly regarded, and preference was shown for them over those same wines when they had been aged in barrels of American or French oak.  相似文献   

7.
Alcoholic fermentation using Saccharomyces wine yeast is an effective means of modulating wine aroma. This study investigated the impact of coinoculating commercial yeast strains (Vin7, QA23, Vin13) on the volatile composition and sensory profile of Sauvignon Blanc wines. Small-scale replicated fermentations were conducted using single-strain and coinoculations of Vin7 with QA23 and with Vin13. The results showed that the chemical and sensory profiles of the coinoculated wines were different from both the single-strain wines and equal blends of the single-strain wines. Volatile thiol analysis indicated that the Vin7/QA23 coinoculated wines were highest in 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), although this pattern was not observed for the Vin7/Vin13 yeast combination. The negative white vinegar aroma and high volatile acidity measured in the Vin7 single-strain wines were not present in the coinoculated wines. This study demonstrates that coinoculations can modify the aroma profile of wines, when complementary yeasts are used.  相似文献   

8.
The influence of the oak origin, volume, and age of the barrel on the volatile composition of a red wine after six months of maturation have been studied. Major volatile compounds in wine were determined using liquid-liquid extraction with dichloromethane, and those volatiles being due to the oak were determined by extraction with pentane-ether using deuterated analogues as internal standards. The results show that there is little difference between the volatile composition of wines matured in French oak barrels and those matured in American oak barrels. The concentration of cis-oak lactone was the most significant difference. The greatest instrumental and sensory differences were found between new and used barrels, with important decreases in lactones and vanillin concentration in used barrels. When studying the effect of the volume of the barrel, the characteristics of the wine matured in 220-L new barrels versus those matured in 1000-L new barrels were very different. In new barrels, the larger the volume of the barrel, the lower the concentrations of those compounds responsible for the oaky aroma. These differences were less evident when comparing wines matured in used barrels with different capacities.  相似文献   

9.
The extraction rate of furfuryl aldehydes, guaiacol, and 4-methylguaiacol, cis- and trans-oak lactone, and vanillin and the formation rate of furfuryl alcohol and the volatile phenols 4-ethylguaiacol and 4-ethylphenol have been studied in wines matured in different capacity oak barrels (220, 500, and 1000 L). Also, the behavior of these compounds during 1 year of wine bottle storage was followed. The lactones were extracted at a linear rate with large differences that depended on barrel volume. Those compounds related to oak toasting (guaiacol, 4-methylguaiacol, furfuryl aldehydes, and vanillin) seemed to be extracted faster during the first days of oak maturation except for vanillin, which required at least 3 months to accumulate in the wine. The volatile phenols, 4-ethylphenol and 4-ethylguaiacol, were formed in large quantities after the first 90 days of oak maturation, coinciding with the end of spring and beginning of summer. Wines matured in 1000-L oak barrels resulted in the lowest levels of volatile compound accumulation. During bottle storage, some compounds decreased in their concentration (5-methylfurfural, vanillin), others experienced increases in their levels (lactones, furfural, 4-ethylguaiacol, 4-ethylphenol), and the concentration of other compounds hardly changed (guaiacol, furfuryl alcohol).  相似文献   

10.
Headspace solid phase microextraction in combination with comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (HS-SPME-GC × GC-TOF-MS) was used for the detailed investigation of the impact of malolactic fermentation (MLF) using three commercial Oenococcus oeni strains on the volatile composition of Vitis vinifera cv. Pinotage wines. GC × GC allowed the identification of 115 volatile compounds, including both major constituents and trace-level compounds, in a single analysis. A number of compounds differing in mean concentration levels between the control wines and those fermented with different starter cultures were shown for the first time to be influenced by MLF and/or the bacterial strain. Principal component analysis (PCA) provided excellent separation between the wines fermented with different MLF starter cultures and the control wine. Significantly different levels for some volatile compounds in wines fermented with one of the LAB starter cultures could be indicative of metabolic differences of this strain.  相似文献   

11.
The aromatic compounds associated with aging in wood have been studied in Monastrell wines containing different quantities of tannin. Analyses were carried out before and after a six month period in wooden barrels (225 L) of American and French (Allier) medium-toasted oak. Three classes of wine were made: one from a free-run must; one to which enological tannin was added; and one to which was added the wine obtained by pressing the grape pomaces. The aromas were determined by GC-MS, and the quality was evaluated by a group of expert tasters. The aromatic compounds, some of which came from the wines themselves and others which came from the wood, all increased in concentration by the end of the aging process. The ratio between cis- and trans-whiskylactone contents in wines reflected the different types of oak wood used. The note "vanilla" used by the tasters is probably not totally due to the presence of vanillin. The wines of best quality were those with a natural tannin content which had been aged in American oak, whereas the wines to which enological tannin had been added but aged in the same wood were considered the worst. An equalizing effect on the sensorial wines qualities was seen to result from the use of French oak. The furfural, eugenol, and cis-, and in some cases trans-, whiskylactone contents identified the wines from the different classes of wood. The wood from which the barrels were made had a greater effect on wines differentiation than the tannin content.  相似文献   

12.
The evolution of volatile compounds extracted from wood while being macerated for 1 month with four different commercial chips (different geographical origins and toasting degrees) was studied. Furthermore, the effect of the microoxygenation process between alcoholic and malolactic fermentation also was studied. The wood volatile compounds in wines macerated with the four types of chips evolved in the same way. However, the amounts of compounds extracted depended on the type of chip used. There were differences in the levels of vanillin, cis-whiskey lactone, furfural, trans-isoeugenol, and cis-isoeugenol in wines in accordance with the type of wood chips (French or American), and the last two compounds along with 5-methyl furfural presented differences that were directly related to the toast level. However, no effects of microoxygenation treatment on the extraction of volatile compounds extracted from chips were observed. Therefore, the results obtained in this study highlight the importance of chip selection on the aromatic characteristics of finished wines.  相似文献   

13.
This investigation studied the evolution of amines in red wines made with Merlot variety, during aging in American oak barrels (Quercus alba) and in French oak barrels (Quercus sessilis) from the Allier and Nevers regions. From the results obtained it was observed that the evolutions of the amines were similar in all three types of oak woods. Histamine and tyramine were produced at the beginning of the aging process, although they were not accumulated in the wines, probably due to their degradation. Putrescine was the most abundant amine in the wines; its concentration increased to an important extent during aging as it did not undergo degradation. The concentration of cadaverine increased slightly at the first stage of aging and, like putrescine, did not degrade at all. The volatile amines showed slight variations during aging, although in no cases were high accumulations observed in the wines. Dimethylamine and isobutylamine were degraded during storage in the barrels.  相似文献   

14.
Benzenemethanethiol, a volatile thiol with a strong empyreumatic aroma reminiscent of smoke, has been identified in boxwood (Buxus sempervirens L.) as well as in red and white Vitis vinifera L. wines. The perception threshold in a model hydroalcoholic solution is approximately 0.3 ng/L. All of the wines analyzed for this study contained this compound in concentrations of several dozen nanograms per liter. The Chardonnay wines had 30-40 ng/L. Sensory discrimination between a wine containing 7 ng/L benzenemethanethiol and the same wine with an additional 4 ng/L is very significant; the difference in smell is described as "empyreumatic". This compound can therefore significantly contribute to the aroma of certain wines (Sauvignon Blanc, Semillon, Chardonnay, etc.) containing concentrations as high as 30-100 times higher than their perception threshold.  相似文献   

15.
A red Rioja wine was aged in barrels made of Spanish oak wood (Quercus robur, Quercus petraea,Quercus pyrenaica, and Quercus faginea) during 21 months. The concentrations of some volatile compounds [syringaldehyde, vanillin, eugenol, maltol, guaiacol, 4-ethylphenol, cis and trans isomers of beta-methyl-gamma-octalactone, 2-furfuraldehyde, 5-methyl-2-furfuraldehyde, 5-(hydroxymethyl)-2-furfuraldehyde, and furfuryl alcohol] were studied in these wines and compared with those of the same wine aged in barrels made from French oak of Q. robur (Limousin, France) and Q. petraea (Allier, France) and American oak of Quercus alba (Missouri). Similar concentrations of these compounds were found in wines aged in Spanish and French oak wood barrels, and significantly different concentrations were found with respect to wines aged in barrels made of American oak wood, indicating a different behavior. Thus, wines with different characteristics were obtained, depending on the kind of wood. Also, the kind of wood had an important influence on sensory characteristics of wine during the aging process. Spanish oak wood from Q. robur, Q. petraea, and Q. pyrenaica can be considered to be suitable for barrel production for quality wines, because a wine aged in barrels made of these Spanish oak woods showed similar and intermediate characteristics to those of the same wine aged in French and American oak woods usually used in cooperage.  相似文献   

16.
Toasting changes both the quantity and the quality of the extractable substances in oak wood of barrels used for the aging of fine wines and spirits. Mastery and repeatability of toasting are vital in the production of quality barrels to be used for aging wines and spirits. Toasted wood components, which can be extracted by the wines or spirits during the aging process, are normally analyzed by maceration in standard alcohol solutions at concentrations adapted to the various products and can be used to control the intensity of the wood toasting. These kinds of analyses are accurate but time-consuming and need specialized laboratories. In this work, the feasibility of monitoring barrel toasting levels using an electronic nose with a metal oxide odor sensor array (MOS) was studied. The results of oak toasting level differentiation obtained via the MOS network were identical to those obtained by analyzing extractable compounds in liquid or gas phase as described in a previous paper. The results presented in this work at the laboratory scale could be used to implement a nondestructive monitoring system based on the analysis of headspace of barrels under industrial conditions.  相似文献   

17.
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18.
GC-MS in electron ionization mode (EI) was used as a simple, sensitive method for assaying sotolon [4,5-dimethyl-3-hydroxy-2(5) H-furanone] in various dry white wines. The impact of barrel-aging conditions, that is, whether yeast lees were present or not, on the formation of sotolon in dry white wines was then studied. The sotolon content was highest in dry white wines aged in new barrels without lees, often exceeding the perception threshold (8 microg/L). These results demonstrated that yeast lees were capable of minimizing the formation of sotolon in dry white wines during aging. The sotolon and oxygen contents of several bottle of the same white wine were also compared 7 years after bottling. At the range of dissolved oxygen concentrations generally measured, between 5 and 100 microg/L, the sotolon content remained below its perception threshold in wine. The perception threshold was exceeded only in wines with oxygen concentrations above 500 microg/L. The presence of dissolved oxygen in the wine samples analyzed also resulted in a decrease in their free sulfur dioxide content.  相似文献   

19.
In this work the influence of the turbidity of a red wine aged in oak barrels on the accumulation of volatile compounds has been studied. From the results obtained, it may be concluded that the wine turbidity had an effect on the concentration of many of the oak volatile compounds, especially furanic and phenolic compounds. In all cases the concentrations of furanic aldehydes and vanillin were significantly higher (p < 0.01) in the filtered wine than in the unfiltered wine. However, in the unfiltered wine the concentrations of gamma-butyrolactone and eugenol were higher. This difference in the concentrations would be due to the different compositions of the wines and the binding of compounds to some components of the lees. Likewise, it has been observed that the composition of the lees is fundamental in the binding of volatile compounds to the lees as the fermentative lees behave differently from the lees from the wine aging in barrels.  相似文献   

20.
Although smoke exposure has been associated with the development of smoke taint in grapes and subsequently in wine, to date there have been no studies that have demonstrated a direct link. In this study, postharvest smoke exposure of grapes was utilized to demonstrate that smoke significantly influences the chemical composition and sensory characteristics of wine and causes an apparent 'smoke taint'. Verdelho grapes were exposed to straw-derived smoke for 1 h and then fermented according to two different winemaking treatments. Control wines were made by fermenting unsmoked grapes. Sensory studies established a perceivable difference between smoked and unsmoked wines; smoked wines were described as exhibiting 'smoky', 'dirty', 'earthy', 'burnt' and 'smoked meat' characteristics. Quantitative analysis, by means of gas chromatography-mass spectrometry, identified guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, eugenol, and furfural in each of the wines made from smoked grapes. However, these compounds were not detected in the unsmoked wines, and their origin is therefore attributed to the application of smoke. Increased ethanol concentrations and browning were also observed in wines made from grapes exposed to smoke.  相似文献   

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