Czech J. Food Sci., 2018, 36(6):459-469 | DOI: 10.17221/448/2017-CJFS

Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold macerationFood Analysis, Food Quality and Nutrition

Ana-Marija JAGATIĆ KORENIKA*,1, Luna MASLOV1, Snježana JAKOBOVIĆ2, Igor PALČIĆ3, Ana JEROMEL1
1 Department of viticulture and Enology, University of Zagreb, Faculty of Agriculture, Zagreb, Croatia
2 Institute for Scientific Research and Artistic Work in Požega, Požega, Croatia
3 Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Poreč, Croatia

Aroma profiles and phenolic components of white wines made from 'Pošip' and 'Škrlet' (Vitis vinifera L.) both native Croatian, non-aromatic grape varieties enhances the knowledge about these varieties, prepared without maceration (control) and subjected to the pre-fermentative cold maceration (CM). Individual phenolic compounds in wines were determined by high-performance liquid chromatography (HPLC) system, while total phenolics and flavan-3-ols in wines were determined by spectrophotometric methods. CM had the significant impact on the total phenolic and flavan-3-ols composition of 'Škrlet' wine. The significant increase of some individual phenolic compounds was observed in 'Pošip' wine. Volatile aroma compounds in wines were determined by gas chromatography (GC) with the previous extraction on the solid phase micro extraction (SPME). The primary aroma compounds, i.e. terpenes were under the significant influence of CM process in 'Škrlet' wine. Aroma profiles, based on the content of 24 specific compounds, grouped in eight aroma series that contribute to wine odor were developed. CM significantly increased five aroma series in 'Škrlet' wine and only three in 'Pošip' wine.

Keywords: GC; HPLC; OAV; Pošip; pre-fermentation; Škrlet

Published: December 31, 2018  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
JAGATIĆ KORENIKA A, MASLOV L, JAKOBOVIĆ S, PALČIĆ I, JEROMEL A. Comparative study of aromatic and polyphenolic profiles of Croatian white wines produced by cold maceration. Czech J. Food Sci. 2018;36(6):459-469. doi: 10.17221/448/2017-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Álvarez I., Aleixandre J.L., García M.J., Lizama V. (2006): Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines. Analytica Chimica Acta, 563: 109-115. Go to original source...
    2. Arthur C.L., Pawliszyn J. (1990): Solid phase microextraction with thermal desorption using fused silica optical fibers. Analytical Chemistry, 62: 2145-2148. Go to original source...
    3. Baiano A., Terracone C., Longobardi F., Ventrella A., Agostiano A., Del Nobile M.A. (2012): Effects of different vinification technologies on physical and chemical characteristics of Sauvignon blanc wines. Food Chemistry, 135(4): 2694-2701. Go to original source... Go to PubMed...
    4. Capone S., Tufariello M., Siciliano P. (2013): Analytical characterisation of Negroamaro red wines by 'Aroma Wheels'. Food Chemistry, 141: 2906-2915. Go to original source... Go to PubMed...
    5. Cejudo-Bastante M.J., Castro-Vázquez L., Hermosín-Gutiérrez I., Pérez-Coello M.S. (2011): Combined effects of prefermentative skin maceration and oxygen addition of must on color-related phenolics, volatile composition, and sensory characteristics of Airén white wine. Journal of Agriculture and Food Chemistry, 59: 12171-12182. Go to original source... Go to PubMed...
    6. Darias-Martín J.J., Rodríguez O., Díaz E., Lamuela-Raventós R.M. (2000): Effect of skin contact on the antioxidant phenolics in white wine. Food Chemistry, 71: 483-487. Go to original source...
    7. Di Stefano R., Cravero M., Gentilini N. (1989): Methods for studying polyphenols in wine. L'Enotecnica, 25: 83-89.
    8. Esti M., Tamborra P. (2006): Influence of winemaking techniques on aroma precursors. Analytica Chimica Acta, 563: 173-179. Go to original source...
    9. Etiévant P.X. (1991): Wine. In: Maarse H. (ed.): Volatile Compounds in Foods and Beverages. 1st Ed. New York, Marcel Dekker: 483-546. Go to original source...
    10. Falque E., Fernandez E., Dubourdieu D. (2001): Differentiation of white wines by their aromatic index. Talanta, 54: 271-281. Go to original source... Go to PubMed...
    11. Ferreira V., Lopez R., Cacho J.F. (2000): Quantitative determination of the odorants of young red wines from different grape varieties. Journal of the Science of Food and Agriculture, 80: 1659-1667. Go to original source...
    12. Franco M., Peinado R.A., Medina M., Moreno J. (2004): Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximenez grape variety. Journal of Agricultural and Food Chemistry, 52: 3905-3910. Go to original source... Go to PubMed...
    13. Genovese A., Lamorte S.A., Gambuti A., Moio L. (2013): Aroma of Aglianico and Uva di Troia grapes by aromatic series. Food Research International, 53: 15-23. Go to original source...
    14. Gómez-Míguez M.J., Cacho J.F., Ferreira V., Vicario I.M., Heredia F.J. (2007): Volatile components of Zalema white wines. Food Chemistry, 100: 1464-1473. Go to original source...
    15. Gómez-Míguez M.J., Gómez-Míguez M., Vicario I.M., Heredia F.J. (2007a): Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type. Journal of Food Engineering, 79: 758-764. Go to original source...
    16. Guth H. (1997a): Identification of character impact odorants of different white wine varieties. Journal of Agricultural and Food Chemistry, 45: 3022-3026. Go to original source...
    17. Guth H. (1997b): Quantitation and sensory studies of character impact odorants of different white wine varieties. Journal of Agriculture Food and Chemistry, 45: 3027-3032. Go to original source...
    18. Heredia F.J., Escudero-Gilete M.L., Hernanz D., Gordillo B., Melendez-Martinez A.J., Vicario I.M., Gonzalez-Miret M.L. (2010): Influence of the refrigeration technique on the colour and phenolic composition of syrah red wines obtained by pre-fermentative cold maceration. Food Chemistry, 118: 377-383. Go to original source...
    19. Hernanz D., Recamales A.F., Gonzales-Miret M.L., GomezMiguez M.J., Vicario I.M., Heredia F.J. (2007): Phenolic composition of white wines with a prefermentative maceration at experimental and industrial scale. Journal of Food Engineering, 80: 327-335. Go to original source...
    20. Hufnagel J.C., Hofmann T. (2008): Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine. Journal of Agricultural and Food Chemistry, 56: 1376-1386. Go to original source... Go to PubMed...
    21. Jagatić Korenika A.-M., Mihaljević Žulj M., Puhelek I., Plavša T., Jeromel A. (2014): Study of phenolic composition and antioxidant potential of Croatian macerated white wines. Mitteilungen Klosterneuburg, 64: 171-180.
    22. Lopez R., Ferreira V., Cacho J.F. (1999): Quantitative determination of the odorants of young red wines from different grape varieties. An assessment of their sensory role. In: 6e Symposium International d'Oenologie, Paris, France: 15-48.
    23. Maletić E., Karoglan Kontić J., Pejić I., Preiner D., Zdunić D., Bubola M., Stupić D., Andabaka Ž., Markovic Z., Šimon S., Mihaljević M.Ž., Ilijaš I., Marković D. (2015): Zelena Knijga: Hrvatske Izvorne Sorte Vinove Loze. Državni zavod za zaštitu prirode, Zagreb: 322-323
    24. Moreno J., Peinado R. (2012): Enological Chemistry. San Diego, Elsevier Science Publishing Co. Inc.: 13-21.
    25. Moyano L., Zea L., Moreno J., Medina M. (2002): Analytical study of aromatic series in sherry wines subjected to biological aging. Journal of Agricultural and Food Chemistry, 50: 7356-7361. Go to original source... Go to PubMed...
    26. Noguerol-Pato R., Gonzalez-Barreiro C., Cancho-Grande B., Santiago J.L., Martinez M.C., Simal-Gandara J. (2012a): Aroma potential of Brancellao grapes from different cluster positions. Food Chemistry, 132: 112-124. Go to original source... Go to PubMed...
    27. Noguerol-Pato R., González-Álvarez M., González-Barreiro C., Cancho-Grande B., Simal-Gándara J. (2012b): Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses. Food Chemistry, 134: 2313-2325. Go to original source... Go to PubMed...
    28. Okamura S., Watanabe M. (1981): Determination of phenolic cinnamates in white wine and their effect on wine quality. Agricultural and Biological Chemistry, 45: 2063-2070. Go to original source...
    29. Olejar K.J., Fedrizzi B., Kilmartin P.A. (2015): Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine, Food Chemistry, 183: 181-189. Go to original source... Go to PubMed...
    30. Ortega-Heras M., Pérez-Magariño S., González-Sanjosé M.L. (2012): Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine. LWT-Food Science and Technology, 48: 1-8. Go to original source...
    31. Peinado R.A., Moreno J., Bueno J.E., Moreno J.A., Mauricio J.C. (2004): Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration. Food Chemistry, 84: 585-590. Go to original source...
    32. Peinado R. A., Mauricio J. C., Moreno J. (2006): Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis. Food Chemistry, 94: 232-239. Go to original source...
    33. Radeka S., Herjavec S., Peršurić Đ., Lukić I., Sladonja B. (2008): Effect of different maceration treatments on free and bound varietal aroma compounds in wine of Vitis vinifera L. cv. Malvazija istarska bijela. Food Technology and Biotechnology, 46: 86-92.
    34. Ramey D., Bertrand A., Ough C.S., Singleton V.L., Sanders E. (1986): Effects of skin contact temperature on Chardonnay must and wine composition. The American Journal of Enology and Viticulture, 37: 99-106. Go to original source...
    35. Ribereau-Gayon P., Glories Y., Maujeau A., Dubordieu P. (2006): Handbook of Enology. The Chemistry of Wine Stabilization and Treatments. 2 nd Ed. Chichester, John Wiley and Sons: 187-190. Go to original source...
    36. Scharbert S., Hofmann T. (2005): Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments. Journal of Agricultural and Food Chemistry, 53: 5377-5384. Go to original source... Go to PubMed...
    37. Selli S., Canbas A., Cabaroglu T., Erten H., Lepoutre J.P., Günata Z. (2006): Effect of skin contact in the three and bound aroma components of the white wine of Vitis vinifera L. c.v. Narince. Food Control, 17: 75-82. Go to original source...
    38. Singleton V.L., Rossi J.A. (1965): Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16: 144-158. Go to original source...
    39. Smyth H.E. (2005): The compositional basis of the aroma of Riesling and unwooded Chardonnay wine. [Doctoral Thesis]. Adelaide, The University of Adelaide.
    40. Sokolowsky M., Rosenberger A., Fischer U. (2015): Sensory impact of skin contact on white wines characterized by descriptive analysis, time-intensity analysis and temporal dominance of sensations analysis. Food Quality and Preference, 39: 285-297. Go to original source...
    41. Tao Y.S., Zhang L. (2010): Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China). LWT-Food Science and Technology, 43: 1550-1556. Go to original source...
    42. Test S.L., Noble A.C., Schmidt J.O. (1986): Effect of pomace contact on Chardonnay musts and wines. American Journal of Enology and Viticulture, 37: 133-136. Go to original source...
    43. Tomašević M., Gracin L., Ćurko N., Kovačević Ganić K. (2017). Impact of pre-fermentative maceration and yeast strain along with glutathione and SO 2 additions on the aroma of Vitis vinifera L. Pošip wine and its evaluation during bottle aging. LWT-Food Science and Technology, 81: 67-76. Go to original source...
    44. Waterhouse A.L., Sacks G.L., Jeffery D.W. (2016): Understanding Wine Chemistry 1st Ed. NewJersey, John Wiley & Sons: 57-66 Go to original source...
    45. Wu Y., Duan S., Zhao L., Gao Z., Luo M., Song S., Xu W., Zhang C., Ma C., Wang S. (2016): Aroma characterization based on aromatic series analysis in table grapes. Scientific Reports, 6: 31116. doi: 10.1038/srep31116 Go to original source... Go to PubMed...
    46. Xia E., He X., Li H., Wu S., Li S., Deng G. (2014): Chapter 5 - Biological activities of polyphenols from grapes. In: Watson R.R., Preedy V.R., Zibadi S. (eds): Polyphenols in Human Health and Disease. San Diego, Academic Press: 47-58. Go to original source...
    47. Zinnai A., Venturi F., Andrich G. (2006): Cold maceration in production of high quality wine. Environment and Mediterranean area (ISEIMA). In: First International symposium on Environment Identities and Mediterranean Area. Jul 10-13 July, Corte-Ajaccio, France: 522-525. Go to original source...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content