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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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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 |
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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 |
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