Effect of Microwave Maceration and SO<sub>2</sub> Free Vinification on Volatile Composition of Red Wines
This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO<sub>2</sub>. The volatile compounds were extr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1164 |
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| author | Raquel Muñoz García Rodrigo Oliver Simancas María Consuelo Díaz-Maroto María Elena Alañón Pardo María Soledad Pérez-Coello |
| author_facet | Raquel Muñoz García Rodrigo Oliver Simancas María Consuelo Díaz-Maroto María Elena Alañón Pardo María Soledad Pérez-Coello |
| author_sort | Raquel Muñoz García |
| collection | DOAJ |
| description | This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO<sub>2</sub>. The volatile compounds were extracted by solid phase extraction and analyzed by gas chromatography–mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Microwave treatment significantly increased the free and bound fraction of most varietal compounds in the must. Wines from microwave maceration showed faster fermentation kinetics and shorter lag phase, resulting in an increase in some volatile compounds of sensory relevance. The absence of SO<sub>2</sub> caused a decrease in concentration of some volatile compounds, mainly fatty acids and esters. The sensory assessment of wines from microwave treatment was higher than the control wine, especially in wines without SO<sub>2</sub>, which had higher scores in the “red berry” and “floral” odor attributes and a more intense aroma. This indicates that the pre-fermentative treatment of grapes with microwaves could be used to increase the wine aroma and to reduce the occurrence of SO<sub>2</sub>. |
| first_indexed | 2024-03-10T11:08:46Z |
| format | Article |
| id | doaj.art-daabbbc0fca746848a3a650221d60647 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T11:08:46Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-daabbbc0fca746848a3a650221d606472023-11-21T20:56:56ZengMDPI AGFoods2304-81582021-05-01106116410.3390/foods10061164Effect of Microwave Maceration and SO<sub>2</sub> Free Vinification on Volatile Composition of Red WinesRaquel Muñoz García0Rodrigo Oliver Simancas1María Consuelo Díaz-Maroto2María Elena Alañón Pardo3María Soledad Pérez-Coello4Area 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, 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, 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 evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO<sub>2</sub>. The volatile compounds were extracted by solid phase extraction and analyzed by gas chromatography–mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Microwave treatment significantly increased the free and bound fraction of most varietal compounds in the must. Wines from microwave maceration showed faster fermentation kinetics and shorter lag phase, resulting in an increase in some volatile compounds of sensory relevance. The absence of SO<sub>2</sub> caused a decrease in concentration of some volatile compounds, mainly fatty acids and esters. The sensory assessment of wines from microwave treatment was higher than the control wine, especially in wines without SO<sub>2</sub>, which had higher scores in the “red berry” and “floral” odor attributes and a more intense aroma. This indicates that the pre-fermentative treatment of grapes with microwaves could be used to increase the wine aroma and to reduce the occurrence of SO<sub>2</sub>.https://www.mdpi.com/2304-8158/10/6/1164microwave macerationred winevolatile compoundsaroma |
| spellingShingle | Raquel Muñoz García Rodrigo Oliver Simancas María Consuelo Díaz-Maroto María Elena Alañón Pardo María Soledad Pérez-Coello Effect of Microwave Maceration and SO<sub>2</sub> Free Vinification on Volatile Composition of Red Wines Foods microwave maceration red wine volatile compounds aroma |
| title | Effect of Microwave Maceration and SO<sub>2</sub> Free Vinification on Volatile Composition of Red Wines |
| title_full | Effect of Microwave Maceration and SO<sub>2</sub> Free Vinification on Volatile Composition of Red Wines |
| title_fullStr | Effect of Microwave Maceration and SO<sub>2</sub> Free Vinification on Volatile Composition of Red Wines |
| title_full_unstemmed | Effect of Microwave Maceration and SO<sub>2</sub> Free Vinification on Volatile Composition of Red Wines |
| title_short | Effect of Microwave Maceration and SO<sub>2</sub> Free Vinification on Volatile Composition of Red Wines |
| title_sort | effect of microwave maceration and so sub 2 sub free vinification on volatile composition of red wines |
| topic | microwave maceration red wine volatile compounds aroma |
| url | https://www.mdpi.com/2304-8158/10/6/1164 |
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