Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the País Cultivar

C. Ubeda; M. Gil i Cortiella; R. Del Barrio Galán; A. Peña-Neira

doi:10.21548/38-2-1546

C. Ubeda Instituto de Ciencias Biomédicas, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile
M. Gil i Cortiella Departamento de Agroindustrias y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Casilla 1004, Santiago
R. Del Barrio Galán Departamento de Agroindustrias y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Casilla 1004, Santiago Lallemand Inc. Chile y Compañía Limitada, Rosario Norte 407, piso 6, Las Condes, Santiago
A. Peña-Neira Departamento de Agroindustrias y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Casilla 1004, Santiago

Abstract

Some of the volatile compounds present in grapes give wine is its unique and genuine characteristics. “Terroir” and berry maturity are considered to be the main influences on the expression of these characteristics. This work was undertaken to establish the specific characteristics that define Vitis vinifera cv. País, based on its aromatic profile and free and bound compounds (glycosides), and to assess the effects of location and maturity. Free and bound volatile compounds presented significant differences in the three locations studied. The total amount of free alcohols, acids and ketones depended on the location. During ripening, the amount of aroma precursors increased in all chemical groups in every location studied, and they were found mainly in the skins. With reference to free volatile compounds, it was found that cis-2-hexenol could be a good candidate to assess maturity, and that terpene content seemed to be strongly related to the vineyard location and cultivar conditions. Also, data analysis showed that the free aroma profile seemed to be influenced more by the maturity of the grapes and the bound aroma fraction more by the location.

Downloads

Download data is not yet available.

References

De Andrés-De Prado, R., Yuste-Rojas, M., et al. 2007. Effect of soil type on wines produced from Vitis vinifera L Cv. grenache in commercial vineyards. J. Agric. Food Chem. 55(3):779–786.

Belancic, A. & Agosin, E. 2007. Methoxypyrazines in grapes and wines of Vitis vinifera cv. Carmenere. Am. J. Enol. Vitic. 58(4):462–469.

Coelho, E., Rocha, S.M., et al. 2006. Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L. cv. “Baga” ripening. Anal. Chim. Acta. 563(1–2 SPEC. ISS.):204–214.

Crouzet, J. 1999. Enzymes impliques dans la formation des aldéhydes et alcools en C6. In C. Flanzy (ed.). Paris: Lavoisier Tec&Doc Oenologie. Fondements Sci. Tecnol. 370–376.

Delfini, C., Giacosa, D., et al. 1991. Essais d’enrichissement partiel de mout de raisin par osmose inverse. J. Int. des Sci. la Vigne du Vin. 25(1):1–35.

Étievant, P.X. 1991. Volatile compounds in food and beverages. 1st ed. H. Maarse (ed.). New York: Marcel Dekker, Inc.

Fenoll, J., Manso, A., et al. 2009. Changes in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening. Food Chem. 114(2):420–428.

Ferreira González, V. 2007. La base química del aroma del vino: Un viaje analítico desde las moléculas hasta las sensaciones olfato-gustativas. Rev. la Acad. Ciencias Exactas, Físicas, Químicas y Nat. Zaragoza. (62):7–36.

Garcia, E., Chacon, J.L., et al. 2003. Changes in Volatile Compounds During Ripening in Grapes of Airen, Macabeo and Chardonnay White Varieties of Grown in La Mancha Region ( Spain ). Food Sci. Technol. Int. 9:33–41.

Gomez, E., Martinez, a, et al. 1994. Localization of free and bound aromatic compounds among skin, juice and pulp fractions of some grape varieties. Vitis. 4:1–4.

Gunata, Y.Z., Bayonove, C.L., et al. 1985. The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components. J. Chromatogr. A. 331:83–90.

Hashizume, K. & Samuta, T. 1999. Grape maturity and light exposure affect berry methoxypyrazine concentration. Am. J. Enol. Vitic. 50(2):194–198.

Hernandez-Orte, P., Concejero, B., et al. 2014. Influence of viticulture practices on grape aroma precursors and their relation with wine aroma. J. Sci. Food Agric. 95(4):688–701.

Hjelmeland, A.K. & Ebeler, S.E. 2015. Glycosidically bound volatile aroma compounds in grapes and wine: A review. Am. J. Enol. Vitic. 66(1):1–11.

Ibarz, M.J., Ferreira, V., et al. 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. J. Chromatogr. A. 1116(1–2):217–229.

International Organisation of vine and wine. 2016. Compendium of international Methods of Wine and must Analysis. Paris.

Jiang, B., Xi, Z., et al. 2013. Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China. Food Res. Int. 51(2):482–489.

Kalua, C.M. & Boss, P.K. 2009. Evolution of volatile compounds during the development of cabernet sauvignon grapes (vitis vinifera l.). J. Agric. Food Chem. 57(9):3818–3830.

Lacoste, P., Muñoz, J.G., et al. 2010. Variedades de uva en Chile y Argentina (1550-1850). Genealogía del torrontés. Mundo Agrar. 10(20):1–36.

Liedtka, J. 2008. Strategy making and the search for authenticity. J. Bus. Ethics. 80(2):237–248.

Lund, S.T. & Bohlmann, J. 2006. The molecular basis for wine grape quality--a volatile subject. Science. 311(5762):804–5.

Negri, A.S., Allegra, D., et al. 2015. Comparative analysis of fruit aroma patterns in the domesticated wild strawberries “Profumata di Tortona” (F. moschata) and “Regina delle Valli” (F. vesca). Front. Plant Sci. 6(February):56.

Obando-Ulloa, J.M., Ruiz, J., et al. 2010. Aroma profile of a collection of near-isogenic lines of melon (Cucumis melo L.). Food Chem. 118(3):815–822.

Park, S.K. & Noble, A.C. 1993. Monoterpenes and Monoterpene Glycosides in Wine Aromas. In B.H. Gump & D.J. Pruett (eds.). Washington DC: American Chemical Society Beer Wine Prod. 99–109.

Park, S.K., Morrison, J.C., et al. 1991. Distribution of Free and Glycosidically Bound Monoterpenes in the Skin and Mesocarp of Muscat of Alexandria Grapes during Development. J. Agric. Food Chem. 39(3):514–518.

Pedroza, M.A., Zalacain, A., et al. 2010. Global grape aroma potential and its individual analysis by SBSE-GC-MS. Food Res. Int. 43(4):1003–1008.

Rapp, A. 1998. Volatile flavour of wine: correlation between instrumental analysis and sensory perception. Nahrung. 42(6):351–363.

Ribéreau-Gayon, P., Boidron, J.N., et al. 1975. Aroma of Muscat grape varieties. J. Agric. Food Chem. 23:1042–1047.

Ribéreau-Gayon, P., Dubordieu, D., et al. 2006. Handbook of Enology. The Microbiology of Wine and Vinifications. 2nd ed. P. Ribéreau-Gayon, D. Dubordieu, B. Donèche, & A. Lonvaud (eds.). Chinchester: John Wiley & Sons.

Roujou de Boubee, D., Van Leeuwen, C., et al. 2000.

Organoleptic impact of 2-methoxy-3-isobutylpyrazine on red Bordeaux and Loire wines. Effect of environmental conditions on concentrations in grapes during ripening. J. Agric. Food Chem. 48(10):4830–4834.

Salinas, M.R., Zalacain, A., et al. 2004. Stir bar sorptive extraction applied to volatile constituents evolution during Vitis vinifera ripening. J. Agric. Food Chem. 52(15):4821–4827.

Sefton, M.A., Francis, I.L., et al. 1996. The free and bound volatile secondary metabolites of Vitis vinifera grape cv. Semillon. Aust. J. Grape Wine Res. 2(3):179–183.

Segurel, M.A., Baumes, R.L., et al. 2009. Role of glycosidic aroma precursors on the odorant profiles of Grenache noir and Syrah wines from the Rhone valley. Part 2: characterisation of derived compounds. J. Int. des Sci. la Vigne du Vin2. 43(4):213–224.

Sikkema, J., de Bont, J.A., et al. 1995. Mechanisms of membrane toxicity of hydrocarbons. Microbiol Rev. 59(2):201–222.

Ubeda, C., San-Juan, F., et al. 2012. Glycosidically bound aroma compounds and impact odorants of four strawberry varieties. J. Agric. Food Chem. 60(24):6095–6102.

Ubeda, C., Callejón, R.M., et al. 2015. Volatile profile characterisation of Chilean sparkling wines produced by traditional and Charmat methods via sequential stir bar sorptive extraction. Food Chem. 207:261–271.

Vilanova, M., Genisheva, Z., et al. 2012. Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages. Phytochemistry. 74:196–205.

Winterhalter, P. & Skouroumounis, G.K. 2006. Glycoconjugated aroma compounds: Occurrence, role and biotechnological transformation. In 1st ed. R.G. Berger (ed.). Berlin: Springer Biotechnol. Aroma Compd. 74–105.