Effects of Winemaking Techniques on the Volatile Compounds of Chelva Wines

This study aimed to investigate the impact of three winemaking techniques on the volatile compounds andsensory profile of La Mancha Chelva wines, including wine elaborated by traditional white winemaking process(CW), wine enzymatically treated (WE), wine from must with skin contact treatment (SCW) a...

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Autores: Osorio Alises, María, Sánchez Palomo Lorenzo, Eva, González Viñas, Miguel Ángel
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Universidad de Castilla-La Mancha
Repositorio:RUIdeRA. Repositorio Institucional de la UCLM
OAI Identifier:oai:ruidera.uclm.es:10578/39608
Acceso en línea:https://doi.org/10.1016/j.fbio.2024.104121
https://hdl.handle.net/10578/39608
Access Level:acceso abierto
Palabra clave:Aromatic series
Chelva wine
Volatile compounds
Winemaking techniques
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spelling Effects of Winemaking Techniques on the Volatile Compounds of Chelva WinesOsorio Alises, MaríaSánchez Palomo Lorenzo, EvaGonzález Viñas, Miguel ÁngelAromatic seriesChelva wineVolatile compoundsWinemaking techniquesThis study aimed to investigate the impact of three winemaking techniques on the volatile compounds andsensory profile of La Mancha Chelva wines, including wine elaborated by traditional white winemaking process(CW), wine enzymatically treated (WE), wine from must with skin contact treatment (SCW) and wine aging onlees (WL). A total of 32 varietal aroma compounds and 44 volatile compounds formed principally during alcoholicfermentation were identified and quantified by GC-MS independently of the winemaking technique andvintage year. WE showed the highest contents of terpenes, C13-norisoprenoids and benzenic compounds, SCWdisplayed major concentrations of C6 compounds whereas WL exhibited the major concentrations of the principalgroups of volatile compounds formed mainly during alcoholic fermentation. All wines showed the same sequenceof aromatic series, with the highest aroma contribution being those of the fruity, sweet and fatty series. Thedifferences found in volatile compounds modified the sensory aroma profile of CW enhanced the main attributes.These results reveal that the winemaking process used had an important effect on the volatile composition ofChelva wines and can be used for optimizing the elaboration method to ensure wines in concordance withconsumer preferences and that preserved the distinctive aromatic typicity of Cheva wines.Elsevier202420242024info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://doi.org/10.1016/j.fbio.2024.104121https://hdl.handle.net/10578/39608reponame:RUIdeRA. Repositorio Institucional de la UCLMinstname:Universidad de Castilla-La ManchaInglésinfo:eu-repo/semantics/openAccessoai:ruidera.uclm.es:10578/396082026-05-27T07:36:41Z
dc.title.none.fl_str_mv Effects of Winemaking Techniques on the Volatile Compounds of Chelva Wines
title Effects of Winemaking Techniques on the Volatile Compounds of Chelva Wines
spellingShingle Effects of Winemaking Techniques on the Volatile Compounds of Chelva Wines
Osorio Alises, María
Aromatic series
Chelva wine
Volatile compounds
Winemaking techniques
title_short Effects of Winemaking Techniques on the Volatile Compounds of Chelva Wines
title_full Effects of Winemaking Techniques on the Volatile Compounds of Chelva Wines
title_fullStr Effects of Winemaking Techniques on the Volatile Compounds of Chelva Wines
title_full_unstemmed Effects of Winemaking Techniques on the Volatile Compounds of Chelva Wines
title_sort Effects of Winemaking Techniques on the Volatile Compounds of Chelva Wines
dc.creator.none.fl_str_mv Osorio Alises, María
Sánchez Palomo Lorenzo, Eva
González Viñas, Miguel Ángel
author Osorio Alises, María
author_facet Osorio Alises, María
Sánchez Palomo Lorenzo, Eva
González Viñas, Miguel Ángel
author_role author
author2 Sánchez Palomo Lorenzo, Eva
González Viñas, Miguel Ángel
author2_role author
author
dc.subject.none.fl_str_mv Aromatic series
Chelva wine
Volatile compounds
Winemaking techniques
topic Aromatic series
Chelva wine
Volatile compounds
Winemaking techniques
description This study aimed to investigate the impact of three winemaking techniques on the volatile compounds andsensory profile of La Mancha Chelva wines, including wine elaborated by traditional white winemaking process(CW), wine enzymatically treated (WE), wine from must with skin contact treatment (SCW) and wine aging onlees (WL). A total of 32 varietal aroma compounds and 44 volatile compounds formed principally during alcoholicfermentation were identified and quantified by GC-MS independently of the winemaking technique andvintage year. WE showed the highest contents of terpenes, C13-norisoprenoids and benzenic compounds, SCWdisplayed major concentrations of C6 compounds whereas WL exhibited the major concentrations of the principalgroups of volatile compounds formed mainly during alcoholic fermentation. All wines showed the same sequenceof aromatic series, with the highest aroma contribution being those of the fruity, sweet and fatty series. Thedifferences found in volatile compounds modified the sensory aroma profile of CW enhanced the main attributes.These results reveal that the winemaking process used had an important effect on the volatile composition ofChelva wines and can be used for optimizing the elaboration method to ensure wines in concordance withconsumer preferences and that preserved the distinctive aromatic typicity of Cheva wines.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.fbio.2024.104121
https://hdl.handle.net/10578/39608
url https://doi.org/10.1016/j.fbio.2024.104121
https://hdl.handle.net/10578/39608
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RUIdeRA. Repositorio Institucional de la UCLM
instname:Universidad de Castilla-La Mancha
instname_str Universidad de Castilla-La Mancha
reponame_str RUIdeRA. Repositorio Institucional de la UCLM
collection RUIdeRA. Repositorio Institucional de la UCLM
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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