« Previous AbstractReady for a fight? The physiological effects of detecting an opponent's pheromone cues prior to a contest    Next Abstract"Synthesis of (Z,Z)-3, 13-octadecadien-1-yl acetate Component of the sex pheromone ofSynanthedon tenuis" »

Food Chem

Title:		Pre-fermentative maceration with SO(2) enhanced the must aromatic composition
Author(s):		Garde-Cerdan T; Rubio-Breton P; Marin-San Roman S; Saenz de Urturi I; Perez-Alvarez EP;
Address:		"Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Ctra. de Burgos Km. 6, 26007 Logrono, Spain. Electronic address: teresa.garde@icvv.es. Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Ctra. de Burgos Km. 6, 26007 Logrono, Spain. Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de La Rioja, Universidad de La Rioja), Ctra. de Burgos Km. 6, 26007 Logrono, Spain; Centro de Edafologia y Biologia Aplicada del Segura (CEBAS-CSIC), Campus Universitario de Espinardo, Ed. 25, 30100 Murcia, Spain"
Journal Title:		Food Chem
Year:		2021
Volume:		20201213
Issue:
Page Number:		128870 -
DOI:		10.1016/j.foodchem.2020.128870
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"SO(2) is the additive most used in winemaking, due to its antioxidant and antiseptic activities. There have been several studies focused on these activities; however, there are hardly any studies that address its role as extractant. Therefore, the objective of this work was to study the effect of SO(2) on the must volatile composition after a pre-fermentation maceration. The results showed that the influence of SO(2) on the extraction of the two most important families of varietal compounds, terpenoids and C(13) norisoprenoids, was different: the content of total terpenoids increased by 95%, while for the total of C(13) norisoprenoids no significant differences were observed. The other three families of volatile compounds studied, benzenoid compounds, esters, and C6 compounds, were found in greater quantity in the samples with SO(2), increasing by 51%, 164%, and 45%, respectively. Consequently, SO(2) can enhance the must aromatic composition of neutral varieties, such as Tempranillo"
Keywords:		*Fermentation Food Handling Odorants/*analysis Sulfur Dioxide/*chemistry Vitis/chemistry Volatile Organic Compounds/analysis Wine/*analysis Extraction Grape varietal aroma Pre-fermentative compounds Sulphur dioxide Volatile composition;
Notes:		"MedlineGarde-Cerdan, Teresa Rubio-Breton, Pilar Marin-San Roman, Sandra Saenz de Urturi, Itziar Perez-Alvarez, Eva P eng England 2020/12/21 Food Chem. 2021 May 30; 345:128870. doi: 10.1016/j.foodchem.2020.128870. Epub 2020 Dec 13"