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Effect of power ultrasound treatment on free and glycosidically-bound volatile compounds and the sensorial profile of red wines

Oliver-Simancas, R.1, Díaz-Maroto, M.C.1, Alañón, M.E.2, Pérez-Porras,P.3, Bautista-Ortín A.B.3, Gómez-Plaza, E.3, Pérez-Coello, M.S.1
1 Area 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
3 Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, Spain

Email contact: rodrigo.oliver[@]uclm.es

 

AIM: Aiming to explore the possibility of shortening red winemaking maceration times (1,2), this study presents the effect of the application of high-power ultrasounds to crushed grapes, at winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines.

METHODS: Two different frequencies (20 kHz and 28 kHz) were tested and the combination of grape sonication and different maceration times on wine aroma was also evaluated. The volatile compounds were isolated by solid phase extraction and analyzed by gas chromatography-mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis

RESULTS: Sonication produced an increase in the concentration of free varietal compounds such as C6 al-cohols, terpenes and norisoprenoids in musts and also in wines made with 48h of skin maceration, being less efficient in the extraction of the bound fraction. Fermentation compounds were also positively affected by ultrasound treatment, although this effect was variable depending on the frequency used, the maceration time and the type of compound. All the wines made from sonicated grapes had better scores in the evaluated olfactory attributes with respect to the control wines

CONCLUSIONS: Sonication could produce an increase in the content of some volatile compounds of sensory relevance, obtaining wines with an aroma quality similar or higher than those elaborated with longer maceration times (3).

 

References:

  1. Sachi, K. L.; Bisson, L. F.; Adams, D. O. A review of the effect of winemaking techniques on phenolic extraction in red wines. Am. J. Enol. Vitic. 2005, 56, 197-206. doi: 10.1016/j.foodchem.2006.08.033
  2. Atanackovic, M.; Petrovic, A.; Jovic, S.; Gojkovic-Bukarica, L.; Bursac, M.; Cvejic, J.Influence of winemaking techniques on the resveratrol content, total phenolic content and antioxidant potential of red wines. Food Chemistry, 2012, 131, 513-518. doi: 10.1016/j.foodchem.2011.09.015
  3. 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 Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of RedWines. Molecules 2021, 26, 1193. https://doi.org/10.3390/molecules26041193
Published on 06/17/2018
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