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Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method.
Food Research International ( IF 7.0 ) Pub Date : 2018-10-09 , DOI: 10.1016/j.foodres.2018.10.032 Cristina Ubeda 1 , Ingeborg Kania-Zelada 2 , Rubén Del Barrio-Galán 2 , Marcela Medel-Marabolí 2 , Mariona Gil 3 , Álvaro Peña-Neira 2
Food Research International ( IF 7.0 ) Pub Date : 2018-10-09 , DOI: 10.1016/j.foodres.2018.10.032 Cristina Ubeda 1 , Ingeborg Kania-Zelada 2 , Rubén Del Barrio-Galán 2 , Marcela Medel-Marabolí 2 , Mariona Gil 3 , Álvaro Peña-Neira 2
Affiliation
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One of the strongest factors that affects the volatile profile of sparkling wine is the winemaking process. Here we focus on determining the effects of the second fermentation and aging on lees of sparkling wine from País grape variety combining different analysis techniques for the first time in sparkling wine: gas chromatography/mass spectrometry/olfactometry and sensorial analysis. During the second fermentation and aging, there was a significant loss of esters that might be related to the adsorption on lees and ester volatility and chemical hydrolysis. The concentration of several compounds such as some esters (diethyl succinate, ethyl lactate, and ethyl isovalerate) increased during aging and could be used as aging markers. Vitispiranes were identified as the best norisoprenoids aging markers for young sparkling wines (12 months of aging). Also, PCA showed that time of aging on lees affected mostly esters and terpenes. On the other hand, the diminution of fruity/floral impact odorants during aging was not perceived in sensorial trials. Our results suggest that the responsibility for fruity/floral nuances in sparkling wine might reside in a few high-impact aromatic compounds, such as ethyl isobutyrate, isoamyl acetate, ethyl hexanoate, β-phenylethanol and diethyl succinate.
中文翻译：
用传统方法研究气泡酒生产过程中挥发性化合物，香气和感官属性的变化。
影响起泡酒挥发性的最重要因素之一是酿酒过程。在此，我们重点结合第二种起泡酒中的分析技术：气相色谱法/质谱/嗅觉法和感官分析，来确定第二次发酵和陈化对起泡酒葡萄起泡酒中酒糟的影响。在第二次发酵和陈化期间，酯的大量损失可能与在酒糟上的吸附以及酯的挥发性和化学水解有关。在老化过程中，某些化合物（例如某些酯（琥珀酸二乙酯，乳酸乙酯和异戊酸乙酯））的浓度增加，可以用作老化标记。对于年轻的起泡酒（陈酿12个月），Vitispiranes被确定为最佳的去甲肾上腺素类陈酿标记。另外，PCA表明，酒糟的老化时间主要影响酯和萜烯。另一方面，在感官试验中未察觉到衰老过程中水果/花香影响气味的减少。我们的结果表明，起泡酒中果味/花朵细微差别的原因可能在于一些高影响力的芳香族化合物，例如异丁酸乙酯，乙酸异戊酯，己酸乙酯，β-苯乙醇和琥珀酸二乙酯。
更新日期：2018-10-09
中文翻译：
用传统方法研究气泡酒生产过程中挥发性化合物，香气和感官属性的变化。
影响起泡酒挥发性的最重要因素之一是酿酒过程。在此，我们重点结合第二种起泡酒中的分析技术：气相色谱法/质谱/嗅觉法和感官分析，来确定第二次发酵和陈化对起泡酒葡萄起泡酒中酒糟的影响。在第二次发酵和陈化期间，酯的大量损失可能与在酒糟上的吸附以及酯的挥发性和化学水解有关。在老化过程中，某些化合物（例如某些酯（琥珀酸二乙酯，乳酸乙酯和异戊酸乙酯））的浓度增加，可以用作老化标记。对于年轻的起泡酒（陈酿12个月），Vitispiranes被确定为最佳的去甲肾上腺素类陈酿标记。另外，PCA表明，酒糟的老化时间主要影响酯和萜烯。另一方面，在感官试验中未察觉到衰老过程中水果/花香影响气味的减少。我们的结果表明，起泡酒中果味/花朵细微差别的原因可能在于一些高影响力的芳香族化合物，例如异丁酸乙酯，乙酸异戊酯，己酸乙酯，β-苯乙醇和琥珀酸二乙酯。
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