Effects of winemaking on ‘Marselan’ red wines: volatile compounds and sensory aspects
Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ‘Marselan’ is a red grape variety grown in several countries such as France, Brazil and China. This variety has gained international interest in recent years. The volatile profile of Brazil...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2020-01-01
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| Series: | Ciência e Técnica Vitivinícola |
| Subjects: | |
| Online Access: | https://www.ctv-jve-journal.org/articles/ctv/pdf/2020/02/ctv20203502p63.pdf |
| _version_ | 1819123505434722304 |
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| author | Pozzatti Marianna Guerra Celito C. Martins Guilherme dos Santos Ingrid D. Wagner Roger Ferrão Marco F. Manfroi Vitor |
| author_facet | Pozzatti Marianna Guerra Celito C. Martins Guilherme dos Santos Ingrid D. Wagner Roger Ferrão Marco F. Manfroi Vitor |
| author_sort | Pozzatti Marianna |
| collection | DOAJ |
| description | Winemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ‘Marselan’ is a red grape variety grown in several countries such as France, Brazil and China. This variety has gained international interest in recent years. The volatile profile of Brazilian ‘Marselan’ red wines during various winemaking processes was studied. Four processes were applied: thermovinification, integrale vinification, classic winemaking and classic winemaking pretreated with ultrasound. The wines were characterized with conventional physicochemical analyses, volatile composition and sensory analysis. Sixty-three volatile compounds were identified and semi-quantified. The wines presented different sensory characteristics. The thermovinification and classic winemaking with ultrasound application methods showed a large presence of esters contributing to a fruity and overmaturation aroma in the volatile profile and sensory analysis. An increased presence of vegetal and sulfurous aromas was observed in the wines from the classic winemaking and integrale vinification processes. This effect was most likely attributed to the lower influence of esters which generated a greater perception of other compounds and conferred these aromas. The differences can be directly linked to the various extraction rates in the vinification processes, which result in different interactions between the compounds. |
| first_indexed | 2024-12-22T07:09:25Z |
| format | Article |
| id | doaj.art-13ea039296a147ebb28840a577dc3d5a |
| institution | Directory Open Access Journal |
| issn | 2416-3953 |
| language | English |
| last_indexed | 2024-12-22T07:09:25Z |
| publishDate | 2020-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | Ciência e Técnica Vitivinícola |
| spelling | doaj.art-13ea039296a147ebb28840a577dc3d5a2022-12-21T18:34:34ZengEDP SciencesCiência e Técnica Vitivinícola2416-39532020-01-01352637510.1051/ctv/20203502063ctv20203502p63Effects of winemaking on ‘Marselan’ red wines: volatile compounds and sensory aspectsPozzatti Marianna0Guerra Celito C.1Martins Guilhermedos Santos Ingrid D.2Wagner Roger3Ferrão Marco F.4Manfroi Vitor5Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do SulLACEM-Laboratório de Cromatografia e Espectrometria de Massas, Embrapa Uva e VinhoPrograma de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Federal de Santa MariaPrograma de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Federal de Santa MariaInstituto de Química, Universidade Federal do Rio Grande do SulInstituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do SulWinemaking processes and volatile compounds perform an important role in contributing to the quality of wines. ‘Marselan’ is a red grape variety grown in several countries such as France, Brazil and China. This variety has gained international interest in recent years. The volatile profile of Brazilian ‘Marselan’ red wines during various winemaking processes was studied. Four processes were applied: thermovinification, integrale vinification, classic winemaking and classic winemaking pretreated with ultrasound. The wines were characterized with conventional physicochemical analyses, volatile composition and sensory analysis. Sixty-three volatile compounds were identified and semi-quantified. The wines presented different sensory characteristics. The thermovinification and classic winemaking with ultrasound application methods showed a large presence of esters contributing to a fruity and overmaturation aroma in the volatile profile and sensory analysis. An increased presence of vegetal and sulfurous aromas was observed in the wines from the classic winemaking and integrale vinification processes. This effect was most likely attributed to the lower influence of esters which generated a greater perception of other compounds and conferred these aromas. The differences can be directly linked to the various extraction rates in the vinification processes, which result in different interactions between the compounds.https://www.ctv-jve-journal.org/articles/ctv/pdf/2020/02/ctv20203502p63.pdfvolatile profilethermovinificationintegrale vinificationultrasound applicationmarselan wine quality |
| spellingShingle | Pozzatti Marianna Guerra Celito C. Martins Guilherme dos Santos Ingrid D. Wagner Roger Ferrão Marco F. Manfroi Vitor Effects of winemaking on ‘Marselan’ red wines: volatile compounds and sensory aspects Ciência e Técnica Vitivinícola volatile profile thermovinification integrale vinification ultrasound application marselan wine quality |
| title | Effects of winemaking on ‘Marselan’ red wines: volatile compounds and sensory aspects |
| title_full | Effects of winemaking on ‘Marselan’ red wines: volatile compounds and sensory aspects |
| title_fullStr | Effects of winemaking on ‘Marselan’ red wines: volatile compounds and sensory aspects |
| title_full_unstemmed | Effects of winemaking on ‘Marselan’ red wines: volatile compounds and sensory aspects |
| title_short | Effects of winemaking on ‘Marselan’ red wines: volatile compounds and sensory aspects |
| title_sort | effects of winemaking on marselan red wines volatile compounds and sensory aspects |
| topic | volatile profile thermovinification integrale vinification ultrasound application marselan wine quality |
| url | https://www.ctv-jve-journal.org/articles/ctv/pdf/2020/02/ctv20203502p63.pdf |
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