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J Food Sci

Title:		Analytical and sensory characterization of the aroma of 'Langhe D.O.C. Nebbiolo' wines: influence of the prefermentative cold maceration with dry ice
Author(s):		Petrozziello M; Guaita M; Motta S; Panero L; Bosso A;
Address:		"CRA-Centro di Ricerca per l'Enologia, via P.Micca 35, 14100 Asti-Italy"
Journal Title:		J Food Sci
Year:		2011
Volume:		76
Issue:		4
Page Number:		C525 - C534
DOI:		10.1111/j.1750-3841.2011.02145.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"The present work concerns the determination of the volatile compounds, as well as the description of the olfactory characteristics, of 'Langhe DOC Nebbiolo' wines produced through the prefermentative cold maceration with dry ice, on full scale (30 quintals) in private cellars. The free volatile compounds and those obtained by enzymatic and chemical hydrolysis of the glycosilated precursors were analyzed by gas chromatography-mass spectrometry. Among free volatile compounds, a loss of alcohols with 6 carbon atoms in the cryo-macerated trials was observed. The cryo-maceration technique, when correctly applied, increased the floral and fruity notes (blackberry, cherry, and plum). This increase is related to the extraction of polyphenolic compounds (maceration effect), but no volatile compounds, neither in free form, nor produced by enzymatic hydrolysis of the glycosilated precursors, can discriminate the wines according to their content of polyphenols. Only some compounds produced by chemical hydrolysis of the precursors can discriminate the wines (statistically significant differences): 3-hydroxy-beta-damascone, methylvanillate, and blumenol C. These compounds, however, form during aging and do not have any influence on young wines aroma"
Keywords:		Dry Ice Fermentation Food Handling/*methods Gas Chromatography-Mass Spectrometry/methods Humans Norisoprenoids/analysis Odorants/*analysis Polyphenols/analysis *Taste Vitis/chemistry Volatile Organic Compounds/analysis Wine/*analysis;
Notes:		"MedlinePetrozziello, Maurizio Guaita, Massimo Motta, Silvia Panero, Loretta Bosso, Antonella eng Research Support, Non-U.S. Gov't 2012/03/16 J Food Sci. 2011 May; 76(4):C525-34. doi: 10.1111/j.1750-3841.2011.02145.x"