Cargando…

Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines

The transfer of aromatic compounds from the grape skins to the musts has been studied using a process involving freezing whole bunches or crushed grapes for winemaking the Muscat of Alexandria variety (white wine). Subsequently, a prefermentative maceration has been applied to some of the samples. T...

Descripción completa

Detalles Bibliográficos
Autores principales: Pedrosa-López, María del Carmen, Aragón-García, Fátima, Ruíz-Rodríguez, Ana, Piñeiro, Zulema, Durán-Guerrero, Enrique, Palma, Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222602/
https://www.ncbi.nlm.nih.gov/pubmed/35741980
http://dx.doi.org/10.3390/foods11121782
_version_ 1784732906247159808
author Pedrosa-López, María del Carmen
Aragón-García, Fátima
Ruíz-Rodríguez, Ana
Piñeiro, Zulema
Durán-Guerrero, Enrique
Palma, Miguel
author_facet Pedrosa-López, María del Carmen
Aragón-García, Fátima
Ruíz-Rodríguez, Ana
Piñeiro, Zulema
Durán-Guerrero, Enrique
Palma, Miguel
author_sort Pedrosa-López, María del Carmen
collection PubMed
description The transfer of aromatic compounds from the grape skins to the musts has been studied using a process involving freezing whole bunches or crushed grapes for winemaking the Muscat of Alexandria variety (white wine). Subsequently, a prefermentative maceration has been applied to some of the samples. The aromatic profiles of the final wines have been determined using gas chromatography coupled to mass spectrophotometry (GC-MS). The results revealed that, in the trials in which whole grapes were frozen, the final wines had a higher aromatic concentration compared to that of wines obtained by either freezing crushed grapes or obtained with traditional winemaking techniques. Thus, the wines produced from frozen whole grapes were found to exhibit different characteristics from the rest of the wines. The compounds affected by the freezing either of the whole bunches or the crushed grapes were terpenes, acids, and esters. Lower differences were found for wines produced applying prefermentative maceration after the freezing process.
format Online
Article
Text
id pubmed-9222602
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-92226022022-06-24 Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines Pedrosa-López, María del Carmen Aragón-García, Fátima Ruíz-Rodríguez, Ana Piñeiro, Zulema Durán-Guerrero, Enrique Palma, Miguel Foods Article The transfer of aromatic compounds from the grape skins to the musts has been studied using a process involving freezing whole bunches or crushed grapes for winemaking the Muscat of Alexandria variety (white wine). Subsequently, a prefermentative maceration has been applied to some of the samples. The aromatic profiles of the final wines have been determined using gas chromatography coupled to mass spectrophotometry (GC-MS). The results revealed that, in the trials in which whole grapes were frozen, the final wines had a higher aromatic concentration compared to that of wines obtained by either freezing crushed grapes or obtained with traditional winemaking techniques. Thus, the wines produced from frozen whole grapes were found to exhibit different characteristics from the rest of the wines. The compounds affected by the freezing either of the whole bunches or the crushed grapes were terpenes, acids, and esters. Lower differences were found for wines produced applying prefermentative maceration after the freezing process. MDPI 2022-06-17 /pmc/articles/PMC9222602/ /pubmed/35741980 http://dx.doi.org/10.3390/foods11121782 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Pedrosa-López, María del Carmen
Aragón-García, Fátima
Ruíz-Rodríguez, Ana
Piñeiro, Zulema
Durán-Guerrero, Enrique
Palma, Miguel
Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines
title Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines
title_full Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines
title_fullStr Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines
title_full_unstemmed Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines
title_short Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines
title_sort effects from the freezing of either whole or crushed grapes on the volatile compounds contents in muscat wines
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222602/
https://www.ncbi.nlm.nih.gov/pubmed/35741980
http://dx.doi.org/10.3390/foods11121782
work_keys_str_mv AT pedrosalopezmariadelcarmen effectsfromthefreezingofeitherwholeorcrushedgrapesonthevolatilecompoundscontentsinmuscatwines
AT aragongarciafatima effectsfromthefreezingofeitherwholeorcrushedgrapesonthevolatilecompoundscontentsinmuscatwines
AT ruizrodriguezana effectsfromthefreezingofeitherwholeorcrushedgrapesonthevolatilecompoundscontentsinmuscatwines
AT pineirozulema effectsfromthefreezingofeitherwholeorcrushedgrapesonthevolatilecompoundscontentsinmuscatwines
AT duranguerreroenrique effectsfromthefreezingofeitherwholeorcrushedgrapesonthevolatilecompoundscontentsinmuscatwines
AT palmamiguel effectsfromthefreezingofeitherwholeorcrushedgrapesonthevolatilecompoundscontentsinmuscatwines