Study of aromatic profile of different crosses of Monastrell white wines
BACKGROUND Aromatic compounds are responsible for the final quality of wines. A semi‐quantitative analysis was carried out during two consecutive seasons aiming to determine the volatile composition of 12 new white crosses obtained between Monastrell (M) and other varieties, such as Cabernet Sauvign...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2020-01, Vol.100 (1), p.38-49 |
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| creator | Moreno‐Olivares, Juan Daniel Paladines‐Quezada, Diego Fernández‐Fernández, José Ignacio Bleda‐Sánchez, Juan Antonio Martínez‐Moreno, Alejandro Gil‐Muñoz, Rocio |
| description | BACKGROUND
Aromatic compounds are responsible for the final quality of wines. A semi‐quantitative analysis was carried out during two consecutive seasons aiming to determine the volatile composition of 12 new white crosses obtained between Monastrell (M) and other varieties, such as Cabernet Sauvignon (C), Syrah (S) and Tempranillo (T) (MC10, MC180, MC9, MC69, MS30, MS33, MS82, MT103, MT19, MV11, MV67 and MV7), using a methodology based on gas chromatography‐solid phase microextraction‐mass spectrometry.
RESULTS
On the one hand, 30 aromatic compounds were identified belonging to different chemical groups (alcohols, acids, terpenes, norisoprenoids and esters). The results showed how some crosses presented significant differences with respect to their parental. For example, in 2016, Monastrell and Cabernet Sauvignon showed high concentration of alcohols, acids and some terpenes, whereas the corresponding crosses showed a predominance of aromas belonging to esters. In 2017, as a result of edaphoclimatic conditions, the white crosses had higher concentrations of esters and acids. In addition, Monastrell and Cabernet Sauvignon showed similar concentrations of alcohols compared to 2016. On the other hand, sensorial analyses confirmed these results, so that mint and peppermint aromas and a fresh quality were detected in MC69 wine, especially in 2016, and fruity and acid aromas were detected in MC180 wine, which gave it a wide ranging complexity and aromatic potential.
CONCLUSION
The present study reports the first investigation of the volatile composition and sensory characteristics of directed crosses white wines obtained from Monastrell and other varieties, such as Cabernet Sauvignon, Syrah, Tempranillo and Verdejo. The results obtained indicate that the use of some of these white crosses could be a good option for growing them in this Mediterranean area as a result of the contribution of a good quality in the wine aroma. © 2019 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.9991 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2305798644</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2305798644</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3531-ce399dca77b306a2b4e2aafbd9a2fa17c93aee008c5d3894f9c8d61dd19bf2943</originalsourceid><addsrcrecordid>eNp1kE1Lw0AQhhdRbK0e_AMS8KKH2NlsvuZYirVKxUP1vGz2A1PSpO4mlP57N231IHgamHl4eech5JrCAwWIxitnxAMi0hMypIBZCEDhlAz9LQoTGkcDcuHcCgAQ0_ScDBiNWYIsGZL5su3ULmhMIGyzFm0pg41tTFnpfqdKY7TVdRtI2zinXb98bWrhWqurKth-lq0OtmWt3SU5M6Jy-uo4R-Rj9vg-nYeLt6fn6WQRSpYwGkrNEJUUWVYwSEVUxDoSwhQKRWQEzSQyoTVALhPFcowNylylVCmKhYkwZiNyd8j1Nb867Vq-Lp30ZUStm87xiEGSYZ7GPXr7B101na19O09RhBQhTzx1f6D2L1pt-MaWa2F3nALv9fJeL-_1evbmmNgVa61-yR-fHhgfgK03uPs_ib8sZ5N95DdSzISx</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2319069085</pqid></control><display><type>article</type><title>Study of aromatic profile of different crosses of Monastrell white wines</title><source>MEDLINE</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Moreno‐Olivares, Juan Daniel ; Paladines‐Quezada, Diego ; Fernández‐Fernández, José Ignacio ; Bleda‐Sánchez, Juan Antonio ; Martínez‐Moreno, Alejandro ; Gil‐Muñoz, Rocio</creator><creatorcontrib>Moreno‐Olivares, Juan Daniel ; Paladines‐Quezada, Diego ; Fernández‐Fernández, José Ignacio ; Bleda‐Sánchez, Juan Antonio ; Martínez‐Moreno, Alejandro ; Gil‐Muñoz, Rocio</creatorcontrib><description>BACKGROUND
Aromatic compounds are responsible for the final quality of wines. A semi‐quantitative analysis was carried out during two consecutive seasons aiming to determine the volatile composition of 12 new white crosses obtained between Monastrell (M) and other varieties, such as Cabernet Sauvignon (C), Syrah (S) and Tempranillo (T) (MC10, MC180, MC9, MC69, MS30, MS33, MS82, MT103, MT19, MV11, MV67 and MV7), using a methodology based on gas chromatography‐solid phase microextraction‐mass spectrometry.
RESULTS
On the one hand, 30 aromatic compounds were identified belonging to different chemical groups (alcohols, acids, terpenes, norisoprenoids and esters). The results showed how some crosses presented significant differences with respect to their parental. For example, in 2016, Monastrell and Cabernet Sauvignon showed high concentration of alcohols, acids and some terpenes, whereas the corresponding crosses showed a predominance of aromas belonging to esters. In 2017, as a result of edaphoclimatic conditions, the white crosses had higher concentrations of esters and acids. In addition, Monastrell and Cabernet Sauvignon showed similar concentrations of alcohols compared to 2016. On the other hand, sensorial analyses confirmed these results, so that mint and peppermint aromas and a fresh quality were detected in MC69 wine, especially in 2016, and fruity and acid aromas were detected in MC180 wine, which gave it a wide ranging complexity and aromatic potential.
CONCLUSION
The present study reports the first investigation of the volatile composition and sensory characteristics of directed crosses white wines obtained from Monastrell and other varieties, such as Cabernet Sauvignon, Syrah, Tempranillo and Verdejo. The results obtained indicate that the use of some of these white crosses could be a good option for growing them in this Mediterranean area as a result of the contribution of a good quality in the wine aroma. © 2019 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.9991</identifier><identifier>PMID: 31435935</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Acids ; Alcohol ; Alcoholic beverages ; Alcohols ; Aroma ; Aroma compounds ; Aromatic compounds ; Chemical composition ; Composition ; crosses ; Esters ; Flavoring Agents - chemistry ; Flavoring Agents - isolation & purification ; Gas chromatography ; Gas Chromatography-Mass Spectrometry ; GS‐SPME‐MS ; Mass spectrometry ; Mass spectroscopy ; Odorants - analysis ; odour ; Organic chemistry ; Peppermint ; Sensory evaluation ; Sensory properties ; Solid phase methods ; Solid Phase Microextraction ; Solid phases ; Terpenes ; Vitis vinifera ; volatile compounds ; Volatile Organic Compounds - chemistry ; Volatile Organic Compounds - isolation & purification ; Wine ; Wine - analysis ; Wine - classification ; Wines</subject><ispartof>Journal of the science of food and agriculture, 2020-01, Vol.100 (1), p.38-49</ispartof><rights>2019 Society of Chemical Industry</rights><rights>2019 Society of Chemical Industry.</rights><rights>Copyright © 2020 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3531-ce399dca77b306a2b4e2aafbd9a2fa17c93aee008c5d3894f9c8d61dd19bf2943</citedby><cites>FETCH-LOGICAL-c3531-ce399dca77b306a2b4e2aafbd9a2fa17c93aee008c5d3894f9c8d61dd19bf2943</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.9991$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.9991$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31435935$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Moreno‐Olivares, Juan Daniel</creatorcontrib><creatorcontrib>Paladines‐Quezada, Diego</creatorcontrib><creatorcontrib>Fernández‐Fernández, José Ignacio</creatorcontrib><creatorcontrib>Bleda‐Sánchez, Juan Antonio</creatorcontrib><creatorcontrib>Martínez‐Moreno, Alejandro</creatorcontrib><creatorcontrib>Gil‐Muñoz, Rocio</creatorcontrib><title>Study of aromatic profile of different crosses of Monastrell white wines</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Aromatic compounds are responsible for the final quality of wines. A semi‐quantitative analysis was carried out during two consecutive seasons aiming to determine the volatile composition of 12 new white crosses obtained between Monastrell (M) and other varieties, such as Cabernet Sauvignon (C), Syrah (S) and Tempranillo (T) (MC10, MC180, MC9, MC69, MS30, MS33, MS82, MT103, MT19, MV11, MV67 and MV7), using a methodology based on gas chromatography‐solid phase microextraction‐mass spectrometry.
RESULTS
On the one hand, 30 aromatic compounds were identified belonging to different chemical groups (alcohols, acids, terpenes, norisoprenoids and esters). The results showed how some crosses presented significant differences with respect to their parental. For example, in 2016, Monastrell and Cabernet Sauvignon showed high concentration of alcohols, acids and some terpenes, whereas the corresponding crosses showed a predominance of aromas belonging to esters. In 2017, as a result of edaphoclimatic conditions, the white crosses had higher concentrations of esters and acids. In addition, Monastrell and Cabernet Sauvignon showed similar concentrations of alcohols compared to 2016. On the other hand, sensorial analyses confirmed these results, so that mint and peppermint aromas and a fresh quality were detected in MC69 wine, especially in 2016, and fruity and acid aromas were detected in MC180 wine, which gave it a wide ranging complexity and aromatic potential.
CONCLUSION
The present study reports the first investigation of the volatile composition and sensory characteristics of directed crosses white wines obtained from Monastrell and other varieties, such as Cabernet Sauvignon, Syrah, Tempranillo and Verdejo. The results obtained indicate that the use of some of these white crosses could be a good option for growing them in this Mediterranean area as a result of the contribution of a good quality in the wine aroma. © 2019 Society of Chemical Industry</description><subject>Acids</subject><subject>Alcohol</subject><subject>Alcoholic beverages</subject><subject>Alcohols</subject><subject>Aroma</subject><subject>Aroma compounds</subject><subject>Aromatic compounds</subject><subject>Chemical composition</subject><subject>Composition</subject><subject>crosses</subject><subject>Esters</subject><subject>Flavoring Agents - chemistry</subject><subject>Flavoring Agents - isolation & purification</subject><subject>Gas chromatography</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>GS‐SPME‐MS</subject><subject>Mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>Odorants - analysis</subject><subject>odour</subject><subject>Organic chemistry</subject><subject>Peppermint</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Solid phase methods</subject><subject>Solid Phase Microextraction</subject><subject>Solid phases</subject><subject>Terpenes</subject><subject>Vitis vinifera</subject><subject>volatile compounds</subject><subject>Volatile Organic Compounds - chemistry</subject><subject>Volatile Organic Compounds - isolation & purification</subject><subject>Wine</subject><subject>Wine - analysis</subject><subject>Wine - classification</subject><subject>Wines</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp1kE1Lw0AQhhdRbK0e_AMS8KKH2NlsvuZYirVKxUP1vGz2A1PSpO4mlP57N231IHgamHl4eech5JrCAwWIxitnxAMi0hMypIBZCEDhlAz9LQoTGkcDcuHcCgAQ0_ScDBiNWYIsGZL5su3ULmhMIGyzFm0pg41tTFnpfqdKY7TVdRtI2zinXb98bWrhWqurKth-lq0OtmWt3SU5M6Jy-uo4R-Rj9vg-nYeLt6fn6WQRSpYwGkrNEJUUWVYwSEVUxDoSwhQKRWQEzSQyoTVALhPFcowNylylVCmKhYkwZiNyd8j1Nb867Vq-Lp30ZUStm87xiEGSYZ7GPXr7B101na19O09RhBQhTzx1f6D2L1pt-MaWa2F3nALv9fJeL-_1evbmmNgVa61-yR-fHhgfgK03uPs_ib8sZ5N95DdSzISx</recordid><startdate>20200115</startdate><enddate>20200115</enddate><creator>Moreno‐Olivares, Juan Daniel</creator><creator>Paladines‐Quezada, Diego</creator><creator>Fernández‐Fernández, José Ignacio</creator><creator>Bleda‐Sánchez, Juan Antonio</creator><creator>Martínez‐Moreno, Alejandro</creator><creator>Gil‐Muñoz, Rocio</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</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>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>20200115</creationdate><title>Study of aromatic profile of different crosses of Monastrell white wines</title><author>Moreno‐Olivares, Juan Daniel ; Paladines‐Quezada, Diego ; Fernández‐Fernández, José Ignacio ; Bleda‐Sánchez, Juan Antonio ; Martínez‐Moreno, Alejandro ; Gil‐Muñoz, Rocio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3531-ce399dca77b306a2b4e2aafbd9a2fa17c93aee008c5d3894f9c8d61dd19bf2943</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acids</topic><topic>Alcohol</topic><topic>Alcoholic beverages</topic><topic>Alcohols</topic><topic>Aroma</topic><topic>Aroma compounds</topic><topic>Aromatic compounds</topic><topic>Chemical composition</topic><topic>Composition</topic><topic>crosses</topic><topic>Esters</topic><topic>Flavoring Agents - chemistry</topic><topic>Flavoring Agents - isolation & purification</topic><topic>Gas chromatography</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>GS‐SPME‐MS</topic><topic>Mass spectrometry</topic><topic>Mass spectroscopy</topic><topic>Odorants - analysis</topic><topic>odour</topic><topic>Organic chemistry</topic><topic>Peppermint</topic><topic>Sensory evaluation</topic><topic>Sensory properties</topic><topic>Solid phase methods</topic><topic>Solid Phase Microextraction</topic><topic>Solid phases</topic><topic>Terpenes</topic><topic>Vitis vinifera</topic><topic>volatile compounds</topic><topic>Volatile Organic Compounds - chemistry</topic><topic>Volatile Organic Compounds - isolation & purification</topic><topic>Wine</topic><topic>Wine - analysis</topic><topic>Wine - classification</topic><topic>Wines</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Moreno‐Olivares, Juan Daniel</creatorcontrib><creatorcontrib>Paladines‐Quezada, Diego</creatorcontrib><creatorcontrib>Fernández‐Fernández, José Ignacio</creatorcontrib><creatorcontrib>Bleda‐Sánchez, Juan Antonio</creatorcontrib><creatorcontrib>Martínez‐Moreno, Alejandro</creatorcontrib><creatorcontrib>Gil‐Muñoz, Rocio</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Moreno‐Olivares, Juan Daniel</au><au>Paladines‐Quezada, Diego</au><au>Fernández‐Fernández, José Ignacio</au><au>Bleda‐Sánchez, Juan Antonio</au><au>Martínez‐Moreno, Alejandro</au><au>Gil‐Muñoz, Rocio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study of aromatic profile of different crosses of Monastrell white wines</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2020-01-15</date><risdate>2020</risdate><volume>100</volume><issue>1</issue><spage>38</spage><epage>49</epage><pages>38-49</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Aromatic compounds are responsible for the final quality of wines. A semi‐quantitative analysis was carried out during two consecutive seasons aiming to determine the volatile composition of 12 new white crosses obtained between Monastrell (M) and other varieties, such as Cabernet Sauvignon (C), Syrah (S) and Tempranillo (T) (MC10, MC180, MC9, MC69, MS30, MS33, MS82, MT103, MT19, MV11, MV67 and MV7), using a methodology based on gas chromatography‐solid phase microextraction‐mass spectrometry.
RESULTS
On the one hand, 30 aromatic compounds were identified belonging to different chemical groups (alcohols, acids, terpenes, norisoprenoids and esters). The results showed how some crosses presented significant differences with respect to their parental. For example, in 2016, Monastrell and Cabernet Sauvignon showed high concentration of alcohols, acids and some terpenes, whereas the corresponding crosses showed a predominance of aromas belonging to esters. In 2017, as a result of edaphoclimatic conditions, the white crosses had higher concentrations of esters and acids. In addition, Monastrell and Cabernet Sauvignon showed similar concentrations of alcohols compared to 2016. On the other hand, sensorial analyses confirmed these results, so that mint and peppermint aromas and a fresh quality were detected in MC69 wine, especially in 2016, and fruity and acid aromas were detected in MC180 wine, which gave it a wide ranging complexity and aromatic potential.
CONCLUSION
The present study reports the first investigation of the volatile composition and sensory characteristics of directed crosses white wines obtained from Monastrell and other varieties, such as Cabernet Sauvignon, Syrah, Tempranillo and Verdejo. The results obtained indicate that the use of some of these white crosses could be a good option for growing them in this Mediterranean area as a result of the contribution of a good quality in the wine aroma. © 2019 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>31435935</pmid><doi>10.1002/jsfa.9991</doi><tpages>12</tpages></addata></record> |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Acids Alcohol Alcoholic beverages Alcohols Aroma Aroma compounds Aromatic compounds Chemical composition Composition crosses Esters Flavoring Agents - chemistry Flavoring Agents - isolation & purification Gas chromatography Gas Chromatography-Mass Spectrometry GS‐SPME‐MS Mass spectrometry Mass spectroscopy Odorants - analysis odour Organic chemistry Peppermint Sensory evaluation Sensory properties Solid phase methods Solid Phase Microextraction Solid phases Terpenes Vitis vinifera volatile compounds Volatile Organic Compounds - chemistry Volatile Organic Compounds - isolation & purification Wine Wine - analysis Wine - classification Wines |
| title | Study of aromatic profile of different crosses of Monastrell white wines |
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