Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines
This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. Two different frequencies (20 kHz and 28 kHz) were tested and the...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/4/1193 |
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| author | Rodrigo Oliver Simancas María Consuelo Díaz-Maroto María Elena Alañón Pardo Paula Pérez Porras Ana Belén Bautista-Ortín Encarna Gómez-Plaza María Soledad Pérez-Coello |
| author_facet | Rodrigo Oliver Simancas María Consuelo Díaz-Maroto María Elena Alañón Pardo Paula Pérez Porras Ana Belén Bautista-Ortín Encarna Gómez-Plaza María Soledad Pérez-Coello |
| author_sort | Rodrigo Oliver Simancas |
| collection | DOAJ |
| description | This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. 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. Sonication produced an increase in the concentration of free varietal compounds such as C<sub>6</sub> alcohols, terpenes and norisoprenoids in musts and also in wines made by 48 h 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. Our results indicate that 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. |
| first_indexed | 2024-03-09T00:36:52Z |
| format | Article |
| id | doaj.art-cec0ffcd1d1f4e9d9e6e9b184e128c5b |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T00:36:52Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-cec0ffcd1d1f4e9d9e6e9b184e128c5b2023-12-11T18:08:13ZengMDPI AGMolecules1420-30492021-02-01264119310.3390/molecules26041193Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red WinesRodrigo Oliver Simancas0María Consuelo Díaz-Maroto1María Elena Alañón Pardo2Paula Pérez Porras3Ana Belén Bautista-Ortín4Encarna Gómez-Plaza5María Soledad Pérez-Coello6Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, SpainArea of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, SpainArea of Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, SpainDepartment of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, SpainDepartment of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, SpainDepartment of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, SpainArea of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, SpainThis study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. 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. Sonication produced an increase in the concentration of free varietal compounds such as C<sub>6</sub> alcohols, terpenes and norisoprenoids in musts and also in wines made by 48 h 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. Our results indicate that 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.https://www.mdpi.com/1420-3049/26/4/1193ultrasoundswinevolatile compoundsaroma |
| spellingShingle | Rodrigo Oliver Simancas María Consuelo Díaz-Maroto María Elena Alañón Pardo Paula Pérez Porras Ana Belén Bautista-Ortín Encarna Gómez-Plaza María Soledad Pérez-Coello Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines Molecules ultrasounds wine volatile compounds aroma |
| title | Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines |
| title_full | Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines |
| title_fullStr | Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines |
| title_full_unstemmed | Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines |
| title_short | Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines |
| title_sort | effect of power ultrasound treatment on free and glycosidically bound volatile compounds and the sensorial profile of red wines |
| topic | ultrasounds wine volatile compounds aroma |
| url | https://www.mdpi.com/1420-3049/26/4/1193 |
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