| Title: | Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines |
| Author(s): | Labrador Fernandez L; Diaz-Maroto MC; Perez Porras P; Bautista-Ortin AB; Alanon ME; Gomez-Plaza E; Perez-Coello MS; |
| Address: | "Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain. Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Murcia, Spain. Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: High-power ultrasound is a novel and non-thermal technique normally used in red vinification to increase the extraction of phenolic compounds. However, few studies have been carried out on its effect on the extraction of aroma compounds and their precursors in white grapes. This study evaluates the effect of high-power ultrasound at winery scale in the maceration of Viognier grapes on the content of varietal volatile compounds (free and glycosidically bound) in musts and wines, in comparison with wines from direct pressing and from short skin maceration. RESULTS: The pre-fermentative ultrasound treatment of the grapes produced an increase in most of the varietal compounds of musts and wines, both in the free fraction and in the bound one, especially in the C6 alcohols, terpenes and norisoprenoids, some of them of sensory relevance, while the effect on esters and lactones was less evident. Ultrasound maceration allowed us to obtain wines of higher aromatic intensity, with a more pronounced varietal character. CONCLUSION: The pre-fermentative ultrasound treatment of Viognier grapes increases the aromatic potential of the wines, as it favors the extraction of free and bound varietal volatile compounds. In addition, it allows the maceration time of the grapes to be reduced compared to conventional pre-fermentation techniques, thus avoiding oxidative processes that could negatively affect the aroma of the wines. (c) 2022 Society of Chemical Industry" |
| Keywords: | Alcohols/analysis Odorants/analysis Terpenes/analysis *Vitis/chemistry *Volatile Organic Compounds/analysis *Wine/analysis Ultrasonics aroma ultrasound maceration volatile compounds white wine; |
| Notes: | "MedlineLabrador Fernandez, Lara Diaz-Maroto, M Consuelo Perez Porras, Paula Bautista-Ortin, Ana Belen Alanon, M Elena Gomez-Plaza, Encarna Perez-Coello, M Soledad eng RTI2018-093869-BC21/Ministerio de Ciencia e Innovacion/ RTI2018-093869-BC22/Ministerio de Ciencia e Innovacion/ England 2022/10/09 J Sci Food Agric. 2023 May; 103(7):3613-3620. doi: 10.1002/jsfa.12258. Epub 2022 Oct 17" |
