Free Volatile Compounds of cv. Pedro Giménez (Vitis vinifera L.) White Grape Must Grown in San Juan, Argentina

Y.P. Maturano; M.C. Nally; M.V. Assof; M.E. Toro; L.I. Castellanos de Figueroa; V.P. Jofré; F. Vazquez

doi:10.21548/39-1-1565

Y.P. Maturano 1 Instituto de Biotecnología– Universidad Nacional de San Juan (UNSJ) 2 Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)
M.C. Nally 1 Instituto de Biotecnología– Universidad Nacional de San Juan (UNSJ) 2 Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)
M.V. Assof 3 Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA- INTA)
M.E. Toro 1 Instituto de Biotecnología– Universidad Nacional de San Juan (UNSJ)
L.I. Castellanos de Figueroa 4 Planta Piloto de Procesos Industriales Microbiológicos (PROIMI) 2 Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)
V.P. Jofré 3 Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA- INTA)
F. Vazquez 1 Instituto de Biotecnología– Universidad Nacional de San Juan (UNSJ)

Abstract

The free aromatic composition of must from Pedro Giménez grapes, grown in San Juan, Argentina, was characterised. Samples from the vintages of 2008 and 2009 were analysed by gas chromatography–mass spectrometry–solid phase microextraction (GC–MS–SPME). Higher alcohols, terpenes, C13-norisoprenoids, esters, aldehydes and ketones were quantified. The calculation of the odour activity values (OAVs) revealed that β-damascenone, α-ionone, β-linalool, geraniol, ethyl butanoate, hexanoate and octanoate were the most prevalent aroma-active compounds of the grape variety. However, the remaining 42 aromatic compounds that registered OAVs less than 1 could potentially contribute to the flavour of Pedro Giménez grapes. The measured monoterpene levels indicate that the Pedro Giménez grape can be considered a neutral variety. This is the first report describing the main potential free aroma contributors of Pedro Giménez grapes in two consecutive years.

Downloads

Download data is not yet available.

Author Biography

Y.P. Maturano, 1 Instituto de Biotecnología– Universidad Nacional de San Juan (UNSJ) 2 Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)

CONICET Researcher and UNSJ professor

References

Alcalde, A.J., 1989. Cultivares vitícolas argentinas. Inta. Mendoza. Argentina.

Aubert, C., Baumes, R., Gunata, Z., Lepoutre, J.P., Cooper, J.F. & Bayonove, C., 1997. Effects of flusilazole, a sterol biosynthesis inhibitor fungicide, on the free and bound aroma fraction of Muscat of Alexandria wines. Journal International des Sciences de la Vigne et du Vin (France), 31, 57-64.

Baek, H.H., Cadwallader, K.R., Marroquin, E. & Silva, J.L., 1997. Identification of Predominant Aroma Compounds in Muscadine Grape Juice. J.Food Sci. 62, 249- 252.

Baumes, R., Bayonove, C., Barillere, J.M., Escudier, J.L. & Cordonnier, R.E., 1989. La macération pelliculaire dans la vinification en blanc. Incidence sur la composante volatile des vins. Vitis, 28, 31–48.

Boido, E., Lloret, A., Medina, K., Fariña, L., Carrau, F., Versini, G. & Dellacassa, E., 2003. Aroma composition of Vitis vinifera cv. Tannat: the typical red wine from Uruguay. J Agricult Food Chem. 51, 5408-5413.

Bureau, S.M., Baumes, R.L. & Razungles, SA.J. 2000. Effects of Vine or Bunch Shading on the Glycosylated Flavor Precursors in Grapes of Vitis vinifera L. Cv. Syrah. J. Agricult Food Chem. 48, 1290-1297.

Buttery, R.G., Turnbaugh, J.G. & Ling, L.C., 1988. Contribution of volatiles to rice aroma. Journal of Agricultural of Food Chemistry. 36, 1006-1009.

Buttery, R.G., Teranishi, R., Ling, L.C. & Turnbaugh, J.G., 1990. Quantitative and sensory studies on aroma paste volatiles. J. Agricult Food Chem. 38, 336–340.

Cabaroglu, T., Canbas, A., Baumes, R., Bayonove, C., Lepoutre, J. P. & Günata, Z. 1997. Aroma composition of a white wine of Vitis vinifera L. cv. Emir as affected by skin contact. J. Food Sci, 62, 680-683.

Câmara, J.S., Herbert, P., Marques, J.C., Alves, M.A., 2004. Varietal Flavour compound of four grape varieties producing Madeira wines. Analytica Chemica Acta, 513, 203-207.

Coelho, E., Rocha, S. M., Delgadillo, I., Coimbra, M. A. 2006. Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L. cv.‘Baga’ripening. Analytica Chimica Acta, 563, 204-214.

Diéguez, S.C., de la Peña, M.L.G., Gómez, E.F. 2003. Approaches to spirit aroma: contribution of some aromatic compounds to the primary aroma in samples of Orujo spirits. Journal of Agricultural and Food Chemistry, 51, 7385-7390.

Escudero, A., Gogorza, B., Melus, M. A., Ortin, N., Cacho, J., Ferreira, V. 2004. Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values. Journal of Agricultural and Food Chemistry, 52, 3516-3524.

Etievant, P.X. 1991. Wine. In Volatile compounds in foods and beverages, H. Maarse, ed. (New York, N.Y.: Marcel Dekker), pp. 483-546.

Fazzalari, F.A., 1978. Compilation of odor and taste threshold values data. ASTM Data series DS Serie A.

Ferreira, V., Ortín, N., Escudero, A., López, R., Cacho, J. 2002. Chemical characterization of the aroma of Grenache rose wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies. Journal of Agricultural and Food Chemistry, 50, 4048-4054.

García-Carpintero, E.G., Sánchez-Palomo, E., González-Viñas, M.A. 2011. Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region. Food Research International, 44, 61-70.

Genovese, A., Gambuti, A., Piombino, P., Moio, L., 2007. Sensory properties and aroma compounds of sweet Fiano wine. Food Chemistry. 103, 1228–1236.

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.

Gil, G.F., Pszczòlkowski, P., 2007. La vid. In Universidad Católica de Chile (Eds) VITICULTURA fundamentos para optimizar producción y calidad (pp.26–75). Chile, Universidad Católica de Chile.

González-Mas, M.C., García-Riaño, L.M., Alfaro, C., Rambla, J.L., Padilla, A.I., Gutierrez, A., 2009. Headspace-based techniques to identify the principal volatile compounds in red grape cultivars. International Journal of Food Science and Technology. 44, 510–518.

Hardy, P.J., 1970. Changes in volatiles of muscat grapes during ripening. Phytochemistry, 9, 709–715.

Hellín, P., Manso, A., Flores, P., Fenoll, J., 2010. Evolution of aroma and phenolic compound during ripering of “Superior Seedless” grape. Journal of Agricultural and Food Chemistry, 58, 6334-6340.

Hidalgo, L., Candela, M.R., 1971. Contribución al conocimiento del inventario vitícola nacional. I.N.I.A. Madrid. España.

Ibarz, M. J., Ferreira, V., Hernández-Orte, P., Loscos, N., Cacho, J. 2006. Optimization and evaluation of a procedure for the gas chromatographic–mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes. Journal of Chromatography A, 1116, 217-229.

Instituto Nacional de Vitivinicultura (INV), 2013. Informe de cosecha y elaboración. http,//www.inv.gov.ar/PDF/Estadisticas/Cosecha/Cosecha2011/CaracterísticaCosecha2011.

Kotseridis, Y., Baumes, R.L., Bertrand, A., Skouroumounis, G.K. 1999. Quantitative determination of β-ionone in red wines and grapes of Bordeaux using a stable isotope dilution assay. Journal of Chromatography A, 848, 317-325.

La Guerche, S., Dauphin, B., Pons, M., Blancard, D., Darriet, P. 2006. Characterization of some mushroom and earthy off-odors microbially induced by the development of rot on grapes. Journal of agricultural and food chemistry, 54, 9193-9200.

Lamorte, S.A., Gambuti, A., Genovese, A., Selicato, S., Moto, L. 2015. Free and glycoconjugated volatiles of V. vinifera grape 'Falanghina'. VITIS- Journal of Grapevine Research, 47, 241-243.

Lytra, G.; Tempere, S.; de Revel, G.; Barbe, J.C. 2012. Impact of perceptive interactions on red wine fruity aroma. Journal of Agricultural and Food Chemistry, 60, 12260−12269.

Massera, A., Assof, M., Sturm, M.E., Sari, S., Jofré, V., Cordero-Otero, R., Combina, M., 2012. Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature. Annals of Microbiology. 62, 367-380.

Mateo, J.J., Jiménez, M. 2000. Monoterpenes in grape juice and wines.Journal of Chromatography A, 881, 557-567.

Maturano, Y.P., Assof, M., Fabani, M.P., Nally, M.C., Jofré, V., Assaf, L.A.R., Vazquez, F. 2015. Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile composition. Antonie van Leeuwenhoek, 108, 1239-1256.

McGill, A.S., Hardy, R., Burt, R.J., Gunstone, F.D., 1974. Hept-cis-4-enal and its contribution to the off-flavour in cold stored cod. Journal of Science Food Agricultural. 25, 1477-1489.

Moret, I., Scarponi, G., Cescon, P. 1984. Aroma components as discriminating parameters in the chemometric classification of Venetian white wines. Journal of the Science of Food and Agriculture, 35, 1004-1011.

Nasi, A., Ferranti, P., Amato, S., Chianese, L. 2008. Identification of free and bound volatile compounds as typicalness and authenticity markers of non-aromatic grapes and wines through a combined use of mass spectrometric techniques. Food Chemistry, 110, 762-768.

Nicolini, G., Versini, G., Amadei, E., Marchio, M. 1996. 3-hexen-1-ol isomers in Müller-Thurgau wines: a" varietal" characteristic affected by must sulfiting time. VITIS-GEILWEILERHOF-, 35, 147-148.

Ohloff, G. (1978): Importance of minor components in flavors and fragrances. Perfumer and Flavorist, 3, 11-22.

Oliveira, C., Barbosa, A., Ferreira, A.C., Guerra, J., Pinho, G.D. 2006. Carotenoid profile in grapes related to aromatic compounds in wines from Douro region. Journal of food science, 71, S1-S7.

Oliveira e Silva, H., Guedes de Pinho, P., Machado, B.P., Hogg, T., Marques, J.C., Câmara, J.S., Silva Ferreira, A.C. 2008. Impact of forced-aging process on Madeira wine flavor. Journal of agricultural and food chemistry, 56, 11989-11996.

Pedroza, M.A., Zalacain, A., Lara, J.F., Salinas, M.R. 2010. Global grape aroma potential and its individual analysis by SBSE–GC–MS. Food Research International, 43, 1003-1008.

Perestrelo, R., Fernandes, A., Albuquerque, F.F., Marques, J.C., Camara, J.S. 2006. Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds. Analytica Chimica Acta. 563, 154–164.

Pérez-Coello, M.S., Sánchez, M.A., García, E., González-Viñas, M.A., Sanz, J., Cabezudo, M.D. 2000. Fermentation of white wines in the presence of wood chips of American and French oak. Journal of Agricultural and Food Chemistry, 48, 885-889.

Rapp, A., Marais, J., 1993. The shelf life of wine, Changes in aroma substances during storage and ageing of white wines. In G.Charalambous (Ed.), Shelf life studies of food and beverages. Chemical, biological, physical and nutritional aspects (pp.891–921).

Razungles, A., Baumes, R., Dufour, C., Sznaper, C., Bayonove, C. 1998. Effect of sun exposure on carotenoid and C13-norisoprenid glycosides in Syrah berries (Vitis Vinifera L.) Science des Aliments, 18, 361-373.

Ribéreau-Gayon, P., Dubourdieu, D., Doneche, B., Lonvaud, A. (2000). Handbook of enology. The microbiology of wine and vinifications, Vol. 1.

Rousseaux, S., Diguta, C. F., Radoï-Matei, F., Alexandre, H., Guilloux-Bénatier, M. 2014. Non-Botrytis grape-rotting fungi responsible for earthy and moldy off-flavors and mycotoxins. Food microbiology, 38, 104-121.

Ryan, D., Prenzler, P.D., Saliba, A. J., Scollary, G.R. 2008. The significance of low impact odorants in global odour perception. Trends in food science & technology, 19, 383-389.

Rocha, S.M., Coutinho, P., Coelho, E., Barros, A.S., Delgadillo, I., Coimbra, M.A. 2010. Relationships between the varietal volatile composition of the musts and white wine aroma quality. A four year feasibility study.LWT-Food Science and Technology, 43, 1508-1516.

Sánchez-Palomo, E., Pérez-Coello, M.S., Díaz-Maroto, M.C., González Viñas, M.A., Cabezudo, M.D., 2006. Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat ‘‘a petit grains’’ wines and effect of skin contact. Food Chemistry, 95, 279–289.

Sánchez-Palomo, E., Díaz-Maroto, M.C., González Viñas, M.A., Soriano-Pérez, A., Pérez-Coello, M.S., 2007. Aroma profile of wines from Albillo and Muscat grape varieties at different stages of ripening. Food Control, 18, 398–403.

Souid, I., Hassen, Z., Sánchez Palomo, E., Pérez-Coello, M.S., Ghorbel, A.W., 2007. Varietal aroma compounds of Vitis vinifera cv. Khamri grown in Tunisia. Journal of Food Quality 30, 718–730

Strauss, C.R., Wilson, B., Anderson, R., Williams, P.J. 1987.

Development of precursors of C13 nor-isoprenoid flavorants in Riesling grapes.American Journal of Enology and Viticulture, 38, 23-27.

Swiegers, J.H., Bartowsky, E. J., Henschke, P.A., Pretorius, I.S. 2005. Yeast and bacterial modulation of wine aroma and flavour. Australian Journal of grape and wine research, 11, 139.

Versini, G., Rapp, A., Volkmann, C., Scienza, A. 1990. Flavour compounds of clones from different grape varieties.Vitis, (Special issue), 513-524.

Versini, G., Qrriolsz, I., Dalla Serra, A. 1994. Aroma components of Galician Albarifio, Loureira and Godello wines. Vitis, 33, 165-170.

Vilanova, M., Genisheva, Z., Graña, M., Oliveira, J.M. 2013. Determination of Odorants in Varietal Wines from International Grape Cultivars (Vitis vinífera) Grown in NW Spain. South African Journal of Enology and Viticulture, 34, 212-222.

Williams, P.J., Sefton, M.A., Marinos, V.A. 1993. Hydrolytic flavor release from non-volatile precursors in fruits, wines and some other plant-derived foods. Recent developments in flavor and fragrance chemistry, 283-289.

Winterhalter, P., Rouseff, R., 2002. Carotenoid-derived Aroma Compounds. In, P. Winterhalter, R. Rousseff (Eds.) (pp.1–79).ACS Symposium Series 802, Washington, DC.

Yang, C., Wang, Y., Liang, Z., Fan, P., Wu, B., Yang, L., Li, S. 2009. Volatiles of grape berries evaluated at the germplasm level by headspace-SPME with GC–MS. Food Chemistry, 114, 1106-1114.

Zalacain, A., Marín, J., Alonso, G.L., Salinas, M.R., 2007. Analysis of wine primary aroma compounds by stir bar sorptive extraction. Talanta, 71, 1610–1615.