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Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest
•Changes in aroma of Gewürztraminer wine after late and ice harvest were studied.•Late harvest wine had higher amounts of the majority of aromas than control.•Icewine had complex aroma (terpenes, furans, acetals, etc.) and reduced esters.•Main odorants in ice wine: cis-rose oxide, β-damascenone, 1,1...
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| Published in: | Food chemistry 2016-04, Vol.196, p.1048-1057 |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c405t-59aa76000ce30d632769cc1e69e1ae7e6004492f60eed25955f253a4b4db06b53 |
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| cites | cdi_FETCH-LOGICAL-c405t-59aa76000ce30d632769cc1e69e1ae7e6004492f60eed25955f253a4b4db06b53 |
| container_end_page | 1057 |
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| container_start_page | 1048 |
| container_title | Food chemistry |
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| creator | Lukić, Igor Radeka, Sanja Grozaj, Nikola Staver, Mario Peršurić, Đordano |
| description | •Changes in aroma of Gewürztraminer wine after late and ice harvest were studied.•Late harvest wine had higher amounts of the majority of aromas than control.•Icewine had complex aroma (terpenes, furans, acetals, etc.) and reduced esters.•Main odorants in ice wine: cis-rose oxide, β-damascenone, 1,1-diethoxyethane.•Ice wine had increased terpenic, floral, pungent and ripe fruit aroma series.
To investigate the changes in physico-chemical and aroma composition after late and ice harvest, Gewürztraminer wines were subjected to standard, enzymatic and GC/MS analysis. Late harvest (LHGW) and ice wines (IHGW) contained more sugars, extract and volatile acidity than standard wines (SGW). IHGW had elevated glycerol and gluconic acid amounts. LHGW was richer in monoterpenol oxides, β-damascenone, 1-octen-3-ol, acetates, ethyl cinnamate and 4-vinylguaiacol than SGW. IHGW contained even higher amounts, with increased citronellol, acetaldehyde, ethyl acetate, dicarboxylic acids esters, benzenoids, furans and acetals, and reduced fermentation aroma compounds. Based on odour activity values, the strongest odorants in SGW were fruity esters. In LHGW the impact of esters increased, while in IHGW cis-rose oxide, β-damascenone and 1,1-diethoxyethane emerged as the most potent. Fruity and sweet were the dominant aroma compound series in SGW and LHGW, but in IHGW declined, while terpenic, floral, chemical, pungent and ripe fruit aroma compound series increased. |
| doi_str_mv | 10.1016/j.foodchem.2015.10.061 |
| format | article |
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To investigate the changes in physico-chemical and aroma composition after late and ice harvest, Gewürztraminer wines were subjected to standard, enzymatic and GC/MS analysis. Late harvest (LHGW) and ice wines (IHGW) contained more sugars, extract and volatile acidity than standard wines (SGW). IHGW had elevated glycerol and gluconic acid amounts. LHGW was richer in monoterpenol oxides, β-damascenone, 1-octen-3-ol, acetates, ethyl cinnamate and 4-vinylguaiacol than SGW. IHGW contained even higher amounts, with increased citronellol, acetaldehyde, ethyl acetate, dicarboxylic acids esters, benzenoids, furans and acetals, and reduced fermentation aroma compounds. Based on odour activity values, the strongest odorants in SGW were fruity esters. In LHGW the impact of esters increased, while in IHGW cis-rose oxide, β-damascenone and 1,1-diethoxyethane emerged as the most potent. Fruity and sweet were the dominant aroma compound series in SGW and LHGW, but in IHGW declined, while terpenic, floral, chemical, pungent and ripe fruit aroma compound series increased.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2015.10.061</identifier><identifier>PMID: 26593588</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Aroma series ; Cold Temperature ; Fermentation ; Fruit - chemistry ; Gas Chromatography-Mass Spectrometry ; Gewürztraminer wine ; Guaiacol - analogs & derivatives ; Ice - analysis ; Ice harvest ; Late harvest ; Norisoprenoids ; Octanols ; Odorants - analysis ; Organic Chemicals - analysis ; Smell ; Taste ; Volatile aroma compounds ; Volatile Organic Compounds - chemistry ; Wine - analysis</subject><ispartof>Food chemistry, 2016-04, Vol.196, p.1048-1057</ispartof><rights>2015 Elsevier Ltd</rights><rights>Copyright © 2015 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-59aa76000ce30d632769cc1e69e1ae7e6004492f60eed25955f253a4b4db06b53</citedby><cites>FETCH-LOGICAL-c405t-59aa76000ce30d632769cc1e69e1ae7e6004492f60eed25955f253a4b4db06b53</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,786,790,27957,27958</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26593588$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lukić, Igor</creatorcontrib><creatorcontrib>Radeka, Sanja</creatorcontrib><creatorcontrib>Grozaj, Nikola</creatorcontrib><creatorcontrib>Staver, Mario</creatorcontrib><creatorcontrib>Peršurić, Đordano</creatorcontrib><title>Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Changes in aroma of Gewürztraminer wine after late and ice harvest were studied.•Late harvest wine had higher amounts of the majority of aromas than control.•Icewine had complex aroma (terpenes, furans, acetals, etc.) and reduced esters.•Main odorants in ice wine: cis-rose oxide, β-damascenone, 1,1-diethoxyethane.•Ice wine had increased terpenic, floral, pungent and ripe fruit aroma series.
To investigate the changes in physico-chemical and aroma composition after late and ice harvest, Gewürztraminer wines were subjected to standard, enzymatic and GC/MS analysis. Late harvest (LHGW) and ice wines (IHGW) contained more sugars, extract and volatile acidity than standard wines (SGW). IHGW had elevated glycerol and gluconic acid amounts. LHGW was richer in monoterpenol oxides, β-damascenone, 1-octen-3-ol, acetates, ethyl cinnamate and 4-vinylguaiacol than SGW. IHGW contained even higher amounts, with increased citronellol, acetaldehyde, ethyl acetate, dicarboxylic acids esters, benzenoids, furans and acetals, and reduced fermentation aroma compounds. Based on odour activity values, the strongest odorants in SGW were fruity esters. In LHGW the impact of esters increased, while in IHGW cis-rose oxide, β-damascenone and 1,1-diethoxyethane emerged as the most potent. Fruity and sweet were the dominant aroma compound series in SGW and LHGW, but in IHGW declined, while terpenic, floral, chemical, pungent and ripe fruit aroma compound series increased.</description><subject>Aroma series</subject><subject>Cold Temperature</subject><subject>Fermentation</subject><subject>Fruit - chemistry</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Gewürztraminer wine</subject><subject>Guaiacol - analogs & derivatives</subject><subject>Ice - analysis</subject><subject>Ice harvest</subject><subject>Late harvest</subject><subject>Norisoprenoids</subject><subject>Octanols</subject><subject>Odorants - analysis</subject><subject>Organic Chemicals - analysis</subject><subject>Smell</subject><subject>Taste</subject><subject>Volatile aroma compounds</subject><subject>Volatile Organic Compounds - chemistry</subject><subject>Wine - analysis</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><recordid>eNqFkLFOwzAURS0EoqXwC8gjS4qdxE6ygSooSEgsMFuvzgt1lcTFTlqVhR9j48dwKLCy2Nb1effqXULOOZtyxuXlalpZW-olNtOYcRHEKZP8gIx5niVRxrL4kIxZwvIo56kckRPvV4yxwObHZBRLUSQiz8fkfbaE9gU9NS1dL3feaBsNrkZDTaEt6cbW0JkaKTjbANW2Wds-6N8PbzpjW2orOsft54d76xw0pkVHt-Gk4ClQh76vu4EJRvjtaTTSJbgN-u6UHFVQezz7uSfk-fbmaXYXPTzO72fXD5FOmegiUQBkMiygMWGlTOJMFlpzlAVywAzDV5oWcSUZYhmLQogqFgmki7RcMLkQyYRc7H3Xzr72IVg1xmusa2jR9l7xLBEFZ7LgAZV7VDvrvcNKrZ1pwO0UZ2ooX63Ub_lqKH_QQ_lh8Pwno180WP6N_bYdgKs9gGHTjUGnvDbYaiyNQ92p0pr_Mr4AliSbcA</recordid><startdate>20160401</startdate><enddate>20160401</enddate><creator>Lukić, Igor</creator><creator>Radeka, Sanja</creator><creator>Grozaj, Nikola</creator><creator>Staver, Mario</creator><creator>Peršurić, Đordano</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20160401</creationdate><title>Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest</title><author>Lukić, Igor ; Radeka, Sanja ; Grozaj, Nikola ; Staver, Mario ; Peršurić, Đordano</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c405t-59aa76000ce30d632769cc1e69e1ae7e6004492f60eed25955f253a4b4db06b53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Aroma series</topic><topic>Cold Temperature</topic><topic>Fermentation</topic><topic>Fruit - chemistry</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Gewürztraminer wine</topic><topic>Guaiacol - analogs & derivatives</topic><topic>Ice - analysis</topic><topic>Ice harvest</topic><topic>Late harvest</topic><topic>Norisoprenoids</topic><topic>Octanols</topic><topic>Odorants - analysis</topic><topic>Organic Chemicals - analysis</topic><topic>Smell</topic><topic>Taste</topic><topic>Volatile aroma compounds</topic><topic>Volatile Organic Compounds - chemistry</topic><topic>Wine - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lukić, Igor</creatorcontrib><creatorcontrib>Radeka, Sanja</creatorcontrib><creatorcontrib>Grozaj, Nikola</creatorcontrib><creatorcontrib>Staver, Mario</creatorcontrib><creatorcontrib>Peršurić, Đordano</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lukić, Igor</au><au>Radeka, Sanja</au><au>Grozaj, Nikola</au><au>Staver, Mario</au><au>Peršurić, Đordano</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2016-04-01</date><risdate>2016</risdate><volume>196</volume><spage>1048</spage><epage>1057</epage><pages>1048-1057</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><notes>ObjectType-Article-1</notes><notes>SourceType-Scholarly Journals-1</notes><notes>ObjectType-Feature-2</notes><notes>content type line 23</notes><abstract>•Changes in aroma of Gewürztraminer wine after late and ice harvest were studied.•Late harvest wine had higher amounts of the majority of aromas than control.•Icewine had complex aroma (terpenes, furans, acetals, etc.) and reduced esters.•Main odorants in ice wine: cis-rose oxide, β-damascenone, 1,1-diethoxyethane.•Ice wine had increased terpenic, floral, pungent and ripe fruit aroma series.
To investigate the changes in physico-chemical and aroma composition after late and ice harvest, Gewürztraminer wines were subjected to standard, enzymatic and GC/MS analysis. Late harvest (LHGW) and ice wines (IHGW) contained more sugars, extract and volatile acidity than standard wines (SGW). IHGW had elevated glycerol and gluconic acid amounts. LHGW was richer in monoterpenol oxides, β-damascenone, 1-octen-3-ol, acetates, ethyl cinnamate and 4-vinylguaiacol than SGW. IHGW contained even higher amounts, with increased citronellol, acetaldehyde, ethyl acetate, dicarboxylic acids esters, benzenoids, furans and acetals, and reduced fermentation aroma compounds. Based on odour activity values, the strongest odorants in SGW were fruity esters. In LHGW the impact of esters increased, while in IHGW cis-rose oxide, β-damascenone and 1,1-diethoxyethane emerged as the most potent. Fruity and sweet were the dominant aroma compound series in SGW and LHGW, but in IHGW declined, while terpenic, floral, chemical, pungent and ripe fruit aroma compound series increased.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>26593588</pmid><doi>10.1016/j.foodchem.2015.10.061</doi><tpages>10</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Food chemistry, 2016-04, Vol.196, p.1048-1057 |
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| language | eng |
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| source | ScienceDirect Freedom Collection |
| subjects | Aroma series Cold Temperature Fermentation Fruit - chemistry Gas Chromatography-Mass Spectrometry Gewürztraminer wine Guaiacol - analogs & derivatives Ice - analysis Ice harvest Late harvest Norisoprenoids Octanols Odorants - analysis Organic Chemicals - analysis Smell Taste Volatile aroma compounds Volatile Organic Compounds - chemistry Wine - analysis |
| title | Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest |
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