Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines
The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of β-glycosidase enzymes) were imp...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/2/453 |
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| author | Ana M. Roldán Fini Sánchez-García Luis Pérez-Rodríguez Víctor M. Palacios |
| author_facet | Ana M. Roldán Fini Sánchez-García Luis Pérez-Rodríguez Víctor M. Palacios |
| author_sort | Ana M. Roldán |
| collection | DOAJ |
| description | The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial analysis were determined. The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed. However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odour activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character. |
| first_indexed | 2024-03-09T00:45:16Z |
| format | Article |
| id | doaj.art-ffde8ca300b54c73ae17415237deaaf9 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T00:45:16Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ffde8ca300b54c73ae17415237deaaf92023-12-11T17:36:16ZengMDPI AGFoods2304-81582021-02-0110245310.3390/foods10020453Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino WinesAna M. Roldán0Fini Sánchez-García1Luis Pérez-Rodríguez2Víctor M. Palacios3Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Box 40, 11510 Puerto Real, Cadiz, SpainDepartment of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Box 40, 11510 Puerto Real, Cadiz, SpainDepartment of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Box 40, 11510 Puerto Real, Cadiz, SpainDepartment of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cadiz, Box 40, 11510 Puerto Real, Cadiz, SpainThe aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines elaborated from this neutral variety of grape. Volatile compound content, aromatic profile (OAVs) and sensorial analysis were determined. The results showed that all the vinification techniques studied led to an increase in volatile compounds compared to the control wine. Likewise, an influence of the vineyard and must extraction method on these compounds was observed. However, the greatest changes in aroma activity and sensory profile were a result of the pellicular maceration and supra-extraction techniques. The latter was differentiated by the highest content of terpenes and, consequently, the highest odour activity values of floral series. In addition, the supra-extraction was a very selective technique since it extracted terpenes and aromatic precursors, but not the acids responsible for the fatty characteristic, such as octanoic acid. In terms of sensory profile, the supra-extraction technique improved the intensity of the Palomino fino white wine and its aromatic quality with a previously not-determined floral character.https://www.mdpi.com/2304-8158/10/2/453pellicular macerationsupra-extractionβ-glycosidaseenzymesyeastsvolatile compounds |
| spellingShingle | Ana M. Roldán Fini Sánchez-García Luis Pérez-Rodríguez Víctor M. Palacios Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines Foods pellicular maceration supra-extraction β-glycosidase enzymes yeasts volatile compounds |
| title | Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines |
| title_full | Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines |
| title_fullStr | Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines |
| title_full_unstemmed | Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines |
| title_short | Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines |
| title_sort | influence of different vinification techniques on volatile compounds and the aromatic profile of palomino fino wines |
| topic | pellicular maceration supra-extraction β-glycosidase enzymes yeasts volatile compounds |
| url | https://www.mdpi.com/2304-8158/10/2/453 |
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