Study of Wine Volatile Composition of Tempranillo versus Tempranillo Blanco, a New White Grape Variety
Teresa Garde‐CerdánPilar Rubio‐BretónSandra Marín‐San RománElisa BarojaItziar Sáenz de UrturiEva P. Pérez‐Álvarez
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The aim of this work was to analyze and compare the concentration of higher alcohols, esters, and acids in wines from Tempranillo and Tempranillo Blanco. Tempranillo Blanco is a new and little-studied white variety that originated from Tempranillo by a natural mutation. During three seasons, grapevines of both varieties were harvested, and nine wines were made from each. The volatile composition of the wines was determined by GC-MS. In the wines of both varieties, the content of higher alcohols was higher than those of esters and acids. Wines from Tempranillo Blanco had lower content of 2-phenylethanol, methionol, 1-hexanol, benzyl alcohol, and total higher alcohols, but higher hexyl acetate and ethyl decanoate than Tempranillo wines. Total ethyl esters and total esters were higher in Tempranillo wines due to the higher ethyl lactate and ethyl succinate content derivate from the malolactic fermentation that was not made in Tempranillo Blanco. The content of hexanoic and octanoic acids and total acids was also higher in Tempranillo Blanco wines than in Tempranillo. This is one of the first studies carried out on the wine volatile composition of Tempranillo Blanco and therefore contributes to a better understanding of the oenological characteristics of this white variety.Keywords:
Hexanoic acid
Ethanol Fermentation
White Wine
Ethyl lactate
Benzyl alcohol
Descriptive sensory profiles of Uruguayan Tannat wines following malolactic fermentation (MLF) with Oenococcus oeni were compared with control wines where MLF was prevented. MLF led to a significant decrease (P < 0.05) in secondary descriptors such as 'berry fruit' and 'fresh vegetative', as well as a decrease in related tertiary descriptors such as 'blackcurrant', 'apricot', 'cut green grass' and 'green pepper'. The main differences in the chemical composition of Tannat wine aromas following MLF were (1) an increase of the lactates (mainly ethyl lactate) over the sensory threshold; (2) a significant decrease in ethyl esters and acetates, depending on the bacteria strain utilised (the most significant change was found in hexyl acetate), and (3) a small increase of 4-vinylguaiacol and 4-vinylphenol with one of the MLF strains (this change was below the threshold of human perception). We also observed an increase of compounds related to α-ketoglutarate metabolism, namely: ethyl 4-hidroxibutanoate and γ-butyro-lactone. Differences in chemical composition due to MLF are discussed in relation to variation in sensory profiles.
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Journal Article The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality Get access H.W. Du Plessis, H.W. Du Plessis Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South AfricaARC Infruitec‐Nietvoorbij, Wine and Fermentation Technology, Stellenbosch, South Africa Search for other works by this author on: Oxford Academic Google Scholar C.L.C. Steger, C.L.C. Steger Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South AfricaDistell, Stellenbosch, South Africa Search for other works by this author on: Oxford Academic Google Scholar M. Du Toit, M. Du Toit Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South AfricaDepartment of Viticulture and Oenology, University of Stellenbosch, Stellenbosch, South Africa Search for other works by this author on: Oxford Academic Google Scholar M.G. Lambrechts M.G. Lambrechts Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South AfricaDepartment of Viticulture and Oenology, University of Stellenbosch, Stellenbosch, South AfricaDistell, Stellenbosch, South Africa Search for other works by this author on: Oxford Academic Google Scholar Journal of Applied Microbiology, Volume 92, Issue 5, 1 May 2002, Pages 1005–1013, https://doi.org/10.1046/j.1365-2672.2002.01616.x Published: 01 May 2002 Article history Received: 20 August 2001 Revision received: 17 December 2001 Accepted: 07 January 2002 Published: 01 May 2002
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Changes in acidity, some aroma compounds and sensory properties caused by malolactic fermentation (MLF) were investigated in Riesling wine. Wine from the 1998 harvest season was made by usual method for white wines. After completion of alcoholic fermentation, wine was racked and divided into glass bottles (V=35 L) according to the following treatments. The first one was suppressed MLF with SO2 and stored at 10 0C. The second treatment included natural MLF, the third MLF was induced with starter culture Viniflora oenos. All treatments were done in triplicate. When MLF was completed, wines were sulfited, analyzed and tasted. Organic acid analysis was performed by HPLC and analysis of volatile compounds was done by the method of gas chromatography. Malic acid decomposition was completed in wines of all MLF variants and the result was lowering of total acidity and raising of pH value of wine. MLF wines contained lower concentrations of isoamyl acetate and higher concentration of ethyl lactate. During the period of investigation the concentration of higher alcohols, other acetates, ethyl esters of fatty acids, diethyl succinate and volatile acids was also examined. Wines of suppressed MLF were of inferior quality compared with malolactic fermented wines, while natural malolactic fermented wines were of significantly better quality.
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The effects of malolactic fermentation (MLF) on the concentration of volatile compounds released by yeasts during the production of red wine were investigated by inoculation with four commercial starters of Oenococcus oeni. Volatile compounds in wine at the end of MLF were extracted, analyzed by GC-MS and GC, and compared with those extracted form a noninoculated reference sample. Several esters known to play a role in the aroma profile of red wine, such as C4-C8 ethyl fatty acid esters and 3-methylbutyl acetate, were found to increase with MLF, and their final concentration was dependent on the bacterial starter employed for the induction of MLF. The overall increase of ethyl fatty acid esters was generally larger than the one observed for acetate esters. Ethyl lactate, 3-hydroxybutanoate, 2-phenylethanol, methionol, and gamma-butyrolactone were also increased by bacterial metabolism. The impact of MLF on other volatiles or red wine, including several higher alcohols, fatty acids, and nitrogen compounds, was generally negligible.
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SUMMARY The composition and sensory properties in Riesling wines of suppressed, natural and induced malolactic fermentation (MLF) were investigated. A Riesling wine from the vintage 1998 was produced by the usual technology for white wines. After completion of alcoholic fermentation, wine was racked and divided into 35 L glass bottles for different treatments. The first treatment was suppressed MLF with SO 2 and storage at 10 0 C. The second one included natural MLF and the third MLF was induced with starter culture Oenococcus oeni. After the MLF of the wines was completed, the wines were analysed and sensory tested. The analysis of the organic acids were performed by HPLC and the concentrations of volatile compounds were determined by gas chromatography. Malic acid decomposition was completed in wines of all MLF treatments and the result was a significant decrease of total acidity up to 1.3 g/L and an increase of the pH value of 0.1 units. No differences in the concentrations of volatile acidity and ethyl acetate were detected between the wines of suppressed, natural and induced MLF. MLF was not accompanied by tartaric acid degradation. The citric acid concentration was reduced by up to 42 %. The concentrations of 1-propanol, isobutanol, isoamyl alcohol and 2-phenylethanol remained unchanged after malolactic fermentation. The concentrations of isoamyl acetate, isobutyl acetate, ethyl butyrate and ethyl caproate were lower in the MLF wines. These wines contained more ethyl lactate and diethyl succinate. Higher quantities of ethyl caprylate, ethyl caprate, caproic, caprylic and capric acids were determined in the MLF wines. Wines of suppressed MLF were of inferior quality compared with malolactic fermented wines, while wines of natural MLF were significantly better.
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Changes in acidity, some aroma compounds and sensory properties caused by malolactic fermentation (MLF) were investigated in Riesling wine. Wine from the 1998 harvest season was made by usual method for white wines. After completion of alcoholic fermentation, wine was racked and divided into glass bottles (V=35 L) according to the following treatments. The first one was suppressed MLF with SO2 and stored at 10 0C. The second treatment included natural MLF, the third MLF was induced with starter culture Viniflora oenos. All treatments were done in triplicate. When MLF was completed, wines were sulfited, analyzed and tasted. Organic acid analysis was performed by HPLC and analysis of volatile compounds was done by the method of gas chromatography. Malic acid decomposition was completed in wines of all MLF variants and the result was lowering of total acidity and raising of pH value of wine. MLF wines contained lower concentrations of isoamyl acetate and higher concentration of ethyl lactate. During the period of investigation the concentration of higher alcohols, other acetates, ethyl esters of fatty acids, diethyl succinate and volatile acids was also examined. Wines of suppressed MLF were of inferior quality compared with malolactic fermented wines, while natural malolactic fermented wines were of significantly better quality.
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Acetaldehyde is the major carbonyl compound formed during winemaking and has implications for sensory and colour qualities of wines as well as for the use of the wine preservative SO(2). The current work investigated the degradation of acetaldehyde and SO(2)-bound acetaldehyde by two commercial Oenococcus oeni starters in white wine.Wines were produced by alcoholic fermentation with commercial yeast and adjusted to pH 3.3 and 3.6. While acetaldehyde was degraded rapidly and concurrently with malic acid at both pH values, SO(2)-bound acetaldehyde caused sluggish bacterial growth. Strain differences were small.Efficient degradation of acetaldehyde can be achieved by commercial starters of O. oeni. According to the results, the degradation of acetaldehyde could not be separated from malolactic conversion by oenococci. While this may be desirable in white winemaking, it may be necessary to delay malolactic fermentation (MLF) in order to allow for colour development in red wines. SO(2)-bound acetaldehyde itself maybe responsible for the sluggish or stuck MLF, and thus bound SO(2) should be considered next to free SO(2) in order to evaluate malolactic fermentability.The current study provides new results regarding the metabolism of acetaldehyde and SO(2)-bound acetaldehyde during the MLF in white wine. The information is of significance to the wine industry and may contribute to reducing the concentration of wine preservative SO(2).
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