Effect of grape maturity on wine sensory and chemical features: The case of Moristel wines

被引：26

作者：

Ferrero-del-Teso, Sara ^{[1
]}

Arias, Ignacio ^{[2
]}

Escudero, Ana ^{[2
]}

Ferreira, Vicente ^{[2
]}

Fernandez-Zurbano, Purificacion ^{[1
]}

Saenz-Navajas, Marla-Pilar ^{[2
]}

机构：

[1] Univ La Rioja, CSIC, Gobierno La Rioja, ICVV, Carretera Burgos Km 6, Logroilo 26007, La Rioja, Spain

[2] Univ Zaragoza, LAAE, Dept Analyt Chem,ICVV,UR CSIC GR, IA2,UNIZAR CITA,Associate Unit, C Pedro Cerbuna 12, E-50009 Zaragoza, Spain

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 118卷

关键词：

Aroma; Oxidation; Astringency; Tannin activity; DIFFERENT PRICE CATEGORIES; SPANISH RED WINES; GAS-CHROMATOGRAPHY; QUANTITATIVE-DETERMINATION; MOUTHFEEL PROPERTIES; CABERNET-SAUVIGNON; VOLATILE COMPOUNDS; AROMA COMPOUNDS; CHARACTER; PROANTHOCYANIDINS;

D O I：

10.1016/j.lwt.2019.108848

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Among the different grape factors involved in wine quality, the present work is focused on evaluating the effect of grape maturity on wine flavour and how these sensory effects are related to wine chemical composition. Moristel grapes were collected from two vine blocks, with a priori maximum variability in terms of grape quality, at three and four different points of maturation. Wines were elaborated in triplicate yielding 21 wine samples. Sensory characterisation of samples was carried out by a trained panel following the rate-all-that-apply method. Volatiles and non-volatiles with known sensory impact were quantified. Grape maturity generated significant sensory effects on wine astringency and fruity aromas including "raisin", "black fruit" and "red fruit". Interestingly, a significant effect on "oxidation" nuances revealed a general pattern in the appearance of higher oxidation aromas in wines elaborated with grapes prematurely harvested. This attribute was related to concentrations of free acetaldehyde, methional, phenylacetaldehyde and isoaldehydes, and aldehyde reactive polyphenols. The presence of "raisin" aroma was linked to beta-darnaseenone, which was suggested to be formed during the on-vine dehydration process. "Astringency" was related to ethanol content, tannin activity (measured as the interaction of tannins with a hydrophobic surface), and the content in anthocyanin derived compounds.

引用

页数：10

共 67 条

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