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Effect of microwave maceration and SO2 free vinification on volatile composition of red wines

Raquel Muñoz García1, Rodrigo Oliver Simancas1, M. Consuelo Díaz-Maroto1, M. Elena Alañón Pardo2 and M. Soledad Pérez-Coello1
1Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Ciudad Real, Spain
2 Area of Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ciudad Real, Spain

Email contact: raquel.munoz[@]uclm.es

 

AIM: The aim of this work was to evaluate the effect of the microwave treatment with temperature control during maceration of Cabernet Sauvignon grapes, on the extraction of the free and glycosidically bound fraction of volatile compounds and on the overall aroma of wines, produced with and without SO2 addiction, with a view to its possible reduction in vinification.

METHODS: A microwave treatment at 700W for 12 min was applied to sulphited and SO2-free wines.  Volatile compounds were isolated by solid-phase extraction and analyzed by gas chromatography-mass spectrometry, performing a sensory evaluation of the wines by quantitative descriptive analysis.

RESULTS: En general, los vinos procedentes de uvas tratadas con microondas presentaban mayores cantidades de la mayoría de los compuestos de la fermentación, especialmente algunos ésteres, acetatos y alcoholes de interés sensorial. Sin embargo, la ausencia de SO2 provocó una disminución de la concentración de algunos de estos compuestos, que podría justificarse por efectos oxidativos o por cambios generados en la selección de las levaduras que realizaron la fermentación.

That treatment with MW in maceration can be very positive to increase the aroma of wines reducing the presence of SO2.

CONCLUSIONS: The microwave treatment with medium intensity (700W) and temperature control applied in the maceration of grape crushed, increased the amounts of varietal compounds of the must in a very evident way in both the free and the glycosidically bound fractions. This increase may be due to a greater extraction of these compounds from the grape skin or by the breakdown of bound forms thanks to MW treatment.

 

References:

  1. Ruiz-Rodríguez, A.; Carrera, C.; Palma-Lovillo, M.; García Barroso, C. Ultrasonic treatments during the alcoholic fermentation of red wines: effects on 'Syrah' wines. Vitis. 2019, 58, 83–88. doi: 10.5073/vitis.2019.58.special-issue.83-88
  2. Oliver Simancas, R.; Díaz-Maroto, M.C.; Alañón Pardo, M.E.; Pérez Porras, P.; Bautista Ortín A.B.; Gómez-Plaza, E.; Pérez-Coello, M.S. Effect of power ultrasounds treatment on free and glycosidically-bound volatile compounds and sensorial profile of red wines. Molecules. 2021, 26(4), 1193- 1216.doi: 10.3390/molecules26041193
  3. Gracin, L.; Jambrak, A.R.; Juretic, H.; Dobrovic, S.; Barukcic, I.; Grozdanovic, M.; Smoljanic, G. Influence of high power ultrasound on Brettanomyces and lactic acid bacteria in wine in continuous flow treatment. Appl. Acoust. 2016, 103, 143-147. doi: 10.1016/j.apacoust.2015.05.005
Published on 06/18/2018
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