Volatile compounds in Prošek dessert wines produced from white and red grapes
I. Budić-Leto, I. Humar, G. Zdunić, J. Hribar, E. Zlatićhttps://doi.org/10.17221/28/2015-CJFSCitation:Budić-Leto I., Humar I., Zdunić G., Hribar J., Zlatić E. (2015): Volatile compounds in Prošek dessert wines produced from white and red grapes. Czech J. Food Sci., 33: 354-360.
Prošek dessert wines produced from dried grapes of two native Croatian varieties, one white and one red, had complex volatile compositions. Various categories of volatile compounds were identified using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Sixty-one individual volatile compounds of Prošek were identified. Of these, nine compounds comprised over 95% of the total peak area of volatile aromas detected in Prošek: five esters and four alcohols. The remaining volatile compounds consisted of 11 alcohols, 11 esters, 10 terpenes, 8 aldehydes, 10 ketones, 4 acids, 1 lactone, and 1 norisoprenoide. Only 13 of the 61 aroma compounds showed significant differences between the varieties investigated. These results suggest that the characteristic aroma of Prošek is very complex and determined predominantly by the unique process of the grape drying.Keywords:aroma; HS-SPME-GC-MS; cv. Pošip; cv. Plavac maliReferences:
Bellincontro Andrea, De Santis Diana, Botondi Rinaldo, Villa Ivano, Mencarelli Fabio (2004): Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production. Journal of the Science of Food and Agriculture, 84, 1791-1800 https://doi.org/10.1002/jsfa.1889Budić-Leto I., Zdunić G., Banović M., Kovačević Ganić K., Tomić-Potrebuješ I., Lovrić T. (2010): Fermentative aroma compounds and sensory descriptors of traditional Croatian dessert wine Prošek from Plavac Mali cv. Food Technology and Biotechnology, 48: 530–537.Campo Eva, Cacho Juan, Ferreira Vicente (2008): The Chemical Characterization of the Aroma of Dessert and Sparkling White Wines (Pedro Ximénez, Fino, Sauternes, and Cava) by Gas Chromatography−Olfactometry and Chemical Quantitative Analysis. Journal of Agricultural and Food Chemistry, 56, 2477-2484 https://doi.org/10.1021/jf072968lCastro R, Natera R, Benitez P, Barroso C.G (2004): Comparative analysis of volatile compounds of ‘fino’ sherry wine by rotatory and continuous liquid–liquid extraction and solid-phase microextraction in conjunction with gas chromatography-mass spectrometry. Analytica Chimica Acta, 513, 141-150 https://doi.org/10.1016/j.aca.2004.02.002Costantini Vincenzo, Bellincontro Andrea, De Santis Diana, Botondi Rinaldo, Mencarelli Fabio (2006): Metabolic Changes of Malvasia Grapes for Wine Production during Postharvest Drying. Journal of Agricultural and Food Chemistry, 54, 3334-3340 https://doi.org/10.1021/jf053117lde Torres C., Díaz-Maroto M.C., Hermosín-Gutiérrez I., Pérez-Coello M.S. (2010): Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin. Analytica Chimica Acta, 660, 177-182 https://doi.org/10.1016/j.aca.2009.10.005Dugo Giacomo, Franchina Flavio A., Scandinaro Maria R., Bonaccorsi Ivana, Cicero Nicola, Tranchida Peter Q., Mondello Luigi (2014): Elucidation of the volatile composition of Marsala wines by using comprehensive two-dimensional gas chromatography. Food Chemistry, 142, 262-268 https://doi.org/10.1016/j.foodchem.2013.07.061Ferreira V., Escudero A., Campoo E., Cacho J. (2008): The chemical foundations of wine aroma – a role game aiming at wine quality, personality and varietal expression. In: Proceedings of the 13th Australian Wine Industry Technical Conference, Adelaide, Australian Wine Industry Technical Conference Inc.: 142–150.Figueiredo-González M., Cancho-Grande B., Simal-Gándara J. (2013): Effects on colour and phenolic composition of sugar concentration processes in dried-on- or dried-off-vine grapes and their aged or not natural sweet wines. Trends in Food Science & Technology, 31, 36-54 https://doi.org/10.1016/j.tifs.2013.02.004Genovese Alessandro, Gambuti Angelita, Piombino Paola, Moio Luigi (2007): Sensory properties and aroma compounds of sweet Fiano wine. Food Chemistry, 103, 1228-1236 https://doi.org/10.1016/j.foodchem.2006.10.027González Álvarez M., Noguerol-Pato R., González-Barreiro C., Cancho-Grande B., Simal-Gándara J. (2012): Changes of the sensorial attributes of white wines with the application of new anti-mildew fungicides under critical agricultural practices. Food Chemistry, 130, 139-146 https://doi.org/10.1016/j.foodchem.2011.07.018González-Álvarez Mariana, Noguerol-Pato Raquel, González-Barreiro Carmen, Cancho-Grande Beatriz, Simal-Gándara Jesús (2013): Sensory Quality Control of Young vs. Aged Sweet Wines Obtained by the Techniques of Both Postharvest Natural Grape Dehydration and Fortification with Spirits During Vinification. Food Analytical Methods, 6, 289-300 https://doi.org/10.1007/s12161-012-9433-3González-Rodríguez R.M., Noguerol-Pato R., González-Barreiro C., Cancho-Grande B., Simal-Gándara J. (2011): Application of new fungicides under good agricultural practices and their effects on the volatile profile of white wines. Food Research International, 44, 397-403 https://doi.org/10.1016/j.foodres.2010.09.036Guarrera N., Campisi S., Nicolosi Asmundo C.N. (2005): Identification of the odorants of two Passito wines by gas-chromatography-olfactometry and sensory analysis. American Journal of Enology and Viticulture, 56: 394–399.López de Lerma N., Peinado R.A. (2011): Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapesEffect on wine composition. International Journal of Food Microbiology, 145, 342-348 https://doi.org/10.1016/j.ijfoodmicro.2010.12.004López de Lerma N., Moreno J., Peinado R. A. (2014): Determination of the Optimum Sun-Drying Time for Vitis vinifera L. cv. Tempranillo Grapes by E-nose Analysis and Characterization of Their Volatile Composition. Food and Bioprocess Technology, 7, 732-740 https://doi.org/10.1007/s11947-013-1086-8Márquez Raquel, Castro Remedios, Natera Ramon, García-Barroso Carmelo (2008): Characterisation of the volatile fraction of Andalusian sweet wines. European Food Research and Technology, 226, 1479-1484 https://doi.org/10.1007/s00217-007-0679-8Muratore G., Asmundo C.N., Lanza M.C., Caggia C., Licciardello F., Restuccia C. (2007): Influence of Saccharomyces uvarum on volatile acidity, aromatic and sensory profile of Malvasia delle lipari wine. Food Technology and Biotechnology, 45: 101–106.Noguerol-Pato R., González-Álvarez M., González-Barreiro C., Cancho-Grande B., Simal-Gándara J. (2013): Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained. Food Chemistry, 139, 1052-1061 https://doi.org/10.1016/j.foodchem.2012.12.048Noguerol-Pato R., González-Álvarez M., González-Barreiro C., Cancho-Grande B., Simal-Gándar J. (2012a): Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses. Food Chemistry, 134: 2313–2325.Noguerol-Pato R., González-Barreiro C., Cancho-Grande B., Santiago J.L., Martinez M.C., Simal-Gandara J. (2012b): Aroma potential of Brancellao grapes from different cluster positions. Food Chemistry, 132: 112–124.Panceri Carolina P., Gomes Trilicia M., De Gois Jefferson S., Borges Daniel L.G., Bordignon-Luiz Marilde T. (2013): Effect of dehydration process on mineral content, phenolic compounds and antioxidant activity of Cabernet Sauvignon and Merlot grapes. Food Research International, 54, 1343-1350 https://doi.org/10.1016/j.foodres.2013.10.016Reboredo-Rodríguez Patricia, González-Barreiro Carmen, Rial-Otero Raquel, Cancho-Grande Beatriz, Simal-Gándara Jesús (): Effects of Sugar Concentration Processes in Grapes and Wine Aging on Aroma Compounds of Sweet Wines—A Review. Critical Reviews in Food Science and Nutrition, 55, 1053-1073 https://doi.org/10.1080/10408398.2012.680524Regodón Mateos J.A., Pérez-Nevado F., Ramírez Fernández M. (2006): Influence of Saccharomyces cerevisiae yeast strain on the major volatile compounds of wine. Enzyme and Microbial Technology, 40, 151-157 https://doi.org/10.1016/j.enzmictec.2005.10.048