Recently, various technologies which utilise fermentation with skins have been developed for obtaining distinct white wines. This study first reports the dynamic changes of volatiles and phenols that occur during skin fermentation in white winemaking. Volatiles were analysed by solid-phase extraction (SPE), solid-phase microextraction (SPME) and gas chromatography (GC), and phenols by ultra-performance liquid chromatography (UPLC), both with mass spectrometric detection. Monoterpenols increased during the first 3 days of skin fermentation, after which certain glycosides decreased, but were higher than in control. The presence of skins reduced ho-trienol, beta-damascenone, acids and esters. After a 1-3 days lag phase, skin fermentation caused a constant increase of most phenols. It was estimated that skin fermentation up to 1-3 days might be beneficial for monoterpenol varietal aroma, which should be re-evaluated through further studies. Longer durations promoted phenol extraction more strongly, which is possibly suitable for obtaining more distinct wines or blending components
Lukic, I.; Lotti, C.; Vrhovsek, U. (2017). Evolution of free and bound volatile aroma compounds and phenols during fermentation of Muscat blanc grape juice with and without skins. FOOD CHEMISTRY, 232: 25-35. doi: 10.1016/j.foodchem.2017.03.166 handle: http://hdl.handle.net/10449/51824
Evolution of free and bound volatile aroma compounds and phenols during fermentation of Muscat blanc grape juice with and without skins
Lukic, Igor
;Lotti, Cesare;Vrhovsek, Urska
2017-01-01
Abstract
Recently, various technologies which utilise fermentation with skins have been developed for obtaining distinct white wines. This study first reports the dynamic changes of volatiles and phenols that occur during skin fermentation in white winemaking. Volatiles were analysed by solid-phase extraction (SPE), solid-phase microextraction (SPME) and gas chromatography (GC), and phenols by ultra-performance liquid chromatography (UPLC), both with mass spectrometric detection. Monoterpenols increased during the first 3 days of skin fermentation, after which certain glycosides decreased, but were higher than in control. The presence of skins reduced ho-trienol, beta-damascenone, acids and esters. After a 1-3 days lag phase, skin fermentation caused a constant increase of most phenols. It was estimated that skin fermentation up to 1-3 days might be beneficial for monoterpenol varietal aroma, which should be re-evaluated through further studies. Longer durations promoted phenol extraction more strongly, which is possibly suitable for obtaining more distinct wines or blending componentsFile | Dimensione | Formato | |
---|---|---|---|
2017 Lotti et al.pdf
solo utenti autorizzati
Licenza:
Tutti i diritti riservati (All rights reserved)
Dimensione
1.86 MB
Formato
Adobe PDF
|
1.86 MB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.