Effect of Power Ultrasound Treatment on Free and Glycosidically-Bound Volatile Compounds and the Sensorial Profile of Red Wines

Molecules

Rodrigo Oliver Simancas¹  MaríaConsuelo Díaz-Maroto¹  MaríaSoledad Pérez-Coello¹  MaríaElena Alañón Pardo²  Encarna Gómez-Plaza³  Paula Pérez Porras³  AnaBelén Bautista-Ortín³ 

[1] Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain;Area of Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain;Department of Food Science and Technology, Faculty of Veterinary Sciences, University of Murcia, 30071 Murcia, Spain;

关键词: ultrasounds;    wine;    volatile compounds;    aroma.;   

DOI  :  10.3390/molecules26041193

来源: DOAJ

【 摘 要 】

This study presents the effect of the application of high-power ultrasound to crushed grapes, at a winery-scale, on the content of varietal volatile compounds (free and glycosidically-bound) in musts and on the overall aroma of wines. Two different frequencies (20 kHz and 28 kHz) were tested and the combination of grape sonication and different maceration times on wine aroma was also evaluated. The volatile compounds were isolated by solid phase extraction and analyzed by gas chromatography-mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Sonication produced an increase in the concentration of free varietal compounds such as C₆ alcohols, terpenes and norisoprenoids in musts and also in wines made by 48 h of skin maceration, being less efficient in the extraction of the bound fraction. Fermentation compounds were also positively affected by ultrasound treatment, although this effect was variable depending on the frequency used, the maceration time and the type of compound. All the wines made from sonicated grapes had better scores in the evaluated olfactory attributes with respect to the control wines. Our results indicate that sonication could produce an increase in the content of some volatile compounds of sensory relevance, obtaining wines with an aroma quality similar or higher than those elaborated with longer maceration times.

【 授权许可】

Unknown