Journal ArticleDOI
Relationship between Varietal Amino Acid Profile of Grapes and Wine Aromatic Composition. Experiments with Model Solutions and Chemometric Study
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Partial least-squares regression models confirm that amino acid composition explains a high proportion of the variance in the volatile composition and show that the relationship between both sets of variables is highly multivariate.Abstract:
Synthetic solutions containing amino acids, sugar, water, and yeast nutrients have been fermented by Saccharomyces cerevisiae, and the volatile composition of the fermented media has been analyzed by GC. Eleven amino acid compositions imitating the characteristic amino acid profile of 11 different grape varieties were tested. Significant differences in the levels of some important volatile compounds (ethanol, ethyl acetate, acetic acid, higher alcohols and some of their acetates, methionol, isobutyric acid, ethyl butyrate, and hexanoic and octanoic acids) were found. The levels of some of the volatile compounds are well correlated with the aromatic composition of wines made with grapes of the same varieties. A multiple linear regression study produced good models for most of the odorants for which the level was related to the must amino acid composition. Partial least-squares regression models confirm that amino acid composition explains a high proportion of the variance in the volatile composition and sh...read more
Citations
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Journal ArticleDOI
Implications of nitrogen nutrition for grapes, fermentation and wine
Sally-Jean Bell,Paul A. Henschke +1 more
TL;DR: In this article, the impacts of nitrogen addition in the vineyard and winery, and establishes the effects that nitrogen has on grape berry and wine composition and the sensory attributes of wine.
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Determining wine aroma from compositional data
I.L. Francis,J.L. Newton +1 more
TL;DR: In this paper, the authors provide an overview of the current understanding of relationships between wine sensory properties and volatile chemical composition through a discussion of recent studies where accurate, precise chemical data have been obtained for compounds shown by quantitative gas chromatography-olfactometry (GC/O) to be odour active in a sample.
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Wine flavor and aroma
TL;DR: This review aims to present an overview of the formation of wine flavor and aroma-active components, including the varietal precursor molecules present in grapes and the chemical compounds produced during alcoholic fermentation by yeast, including compounds directly related to ethanol production or secondary metabolites.
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Berry Phenolics of Grapevine under Challenging Environments
TL;DR: The full understanding of how and when specific phenolic compounds accumulate in the berry, and how the varietal grape berry metabolism responds to the environment is of utmost importance to adjust agricultural practices and thus, modify wine profile.
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Metabolic constituents of grapevine and grape-derived products
TL;DR: Important metabolites from grapevine and grape derived products like wine will be reviewed with their health promoting effects and their role against certain stress factors in grapevine physiology.
References
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Journal ArticleDOI
Quantitative determination of the odorants of young red wines from different grape varieties
TL;DR: Fifty-two young monovarietal red wines made with Grenache (17 samples), Tempranillo (11 samples), Cabernet Sauvignon (12 samples) and Merlot (12 sample) grapes have been analysed by HRGC-MS to obtain quantitative data on 47 odorants previously identified as potential aroma contributors by olfactometric techniques as mentioned in this paper.
Influence of nitrogen compounds in grapes on aroma compounds of wines
Adolf Rapp,Giuseppe Versini +1 more
TL;DR: In this paper, a distinction is made among primary or grape aroma: aroma compounds as they occur in the undamaged plant cells of the grape; (2) secondary grape aroma, formed during the processing of the grapes (crushing, pressing, skin contact) and by chemical, enzymatic-chemical, and thermal reactions in grape must; (3) fermentation and maturation bouquet: caused by chemical reactions during maturation of the wine.
Journal ArticleDOI
Fast analysis of important wine volatile compounds development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts.
TL;DR: In this article, a method for the simultaneous determination of major (10-200 mg/l) and minor (0.1-10 mg/L) volatile compounds from wine has been optimized and validated.
Book ChapterDOI
Influence of nitrogen compounds in grapes on aroma compounds of wines
Adolf Rapp,Giuseppe Versini +1 more
TL;DR: In this article, a distinction is made among primary or grape aroma: aroma compounds as they occur in the undamaged plant cells of the grape; (2) secondary grape aroma, formed during the processing of the grapes (crushing, pressing, skin contact) and by chemical, enzymatic-chemical, and thermal reactions in grape must; (3) fermentation and maturation bouquet: caused by chemical reactions during maturation of the wine.
Journal Article
Amino acid profiles of commercial grape juices and wines.
Zhixian Huang,Cornelius S. Ough +1 more
TL;DR: In this article, the analysis of over 300 commercial juice samples for amino acids from grape varieties grown and/or processed in 1988 in Napa valley or Carneros is summarized and the amino acid levels of the wines made commercially from some of these specific juices are also shown.
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