« Previous Abstract"Volatile Organic Compounds, Indole, and Biogenic Amines Assessment in Two Mediterranean Irciniidae (Porifera, Demospongiae)"    Next AbstractOntogeny of Drosophila melanogaster female sex-appeal and cuticular hydrocarbons »

Food Chem

Title:		Some clues about the changes in wine aroma composition associated to the maturation of 'neutral' grapes
Author(s):		Arias-Perez I; Ferrero-Del-Teso S; Saenz-Navajas MP; Fernandez-Zurbano P; Lacau B; Astrain J; Baron C; Ferreira V; Escudero A;
Address:		"Laboratorio de analisis del aroma y enologia (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragon (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain. Laboratorio de analisis del aroma y enologia (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragon (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain; Instituto de Ciencias de la Vid y el Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logrono, La Rioja, Spain. Instituto de Ciencias de la Vid y el Vino (ICVV) (Universidad de La Rioja-CSIC-Gobierno de La Rioja), Carretera de Burgos Km. 6, Finca La Grajera, 26007 Logrono, La Rioja, Spain. Bodegas Pirineos, S.A. Carretera Barbastro - Naval km 3.5, 22300 Barbastro (Huesca), Spain. Laboratorio de analisis del aroma y enologia (LAAE), Department of Analytical Chemistry, Universidad de Zaragoza, Instituto Agroalimentario de Aragon (IA2) (UNIZAR-CITA), Associate unit to Instituto de Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain. Electronic address: escudero@unizar.es"
Journal Title:		Food Chem
Year:		2020
Volume:		20200313
Issue:
Page Number:		126610 -
DOI:		10.1016/j.foodchem.2020.126610
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This paper presents a study of the influence of the harvesting date on concentrations of odorants in Moristel wines of two vintages. The wine made from grapes harvested early facilitated the accumulation of acetaldehyde (associated with low polyphenols concentrations) and higher concentrations of branched acids. A reason for these greater levels could be the lack of reduction factors (NADH or NADPH). Other changes with potential sensory consequences are the decrease of the branched acid/branched alcohol, branched ester/branched acid and branched ester/branched alcohol ratios that occurs as the grapes ripen. Besides, the variations of varietal or typical maturation markers did not have sensory importance. These results suggest that the characteristics of wines associated to the degree of maturity of grapes are mostly related to the changes in the profiles of fermentative compounds (especially acetaldehyde) induced by changes in the polyphenolic content and in the medium in which the yeast develops"
Keywords:		Acetaldehyde/analysis/metabolism Alcohols/analysis/metabolism Esters/analysis/metabolism *Fermentation *Food Handling Odorants/analysis Saccharomyces cerevisiae/metabolism Seasons Vitis/chemistry Volatile Organic Compounds/*analysis/metabolism Wine/*analy;
Notes:		"MedlineArias-Perez, Ignacio Ferrero-Del-Teso, Sara Saenz-Navajas, Maria Pilar Fernandez-Zurbano, Purificacion Lacau, Blanca Astrain, Jesus Baron, Cristina Ferreira, Vicente Escudero, Ana eng England 2020/04/03 Food Chem. 2020 Aug 1; 320:126610. doi: 10.1016/j.foodchem.2020.126610. Epub 2020 Mar 13"