Volatile compounds formation in alcoholic fermentation from grapes collected at 2 maturation stages: Influence of nitrogen compounds and grape variety

  1. Martínez-Gil, A.M. 2
  2. Garde-Cerdán, T. 23
  3. Lorenzo, C. 2
  4. Félix Lara, J. 2
  5. Pardo, F. 1
  6. Rosario Salinas, M. 2
  1. 1 Bodega San Isidro (BSI), Carretera de Murcia s/n, 30520 Jumilla, Murcia, Spain
  2. 2 Universidad de Castilla-La Mancha
    info

    Universidad de Castilla-La Mancha

    Ciudad Real, España

    ROR https://ror.org/05r78ng12

  3. 3 Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja
    info

    Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja

    Logroño, España

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Revista:
Journal of Food Science

ISSN: 0022-1147

Ano de publicación: 2012

Volume: 77

Número: 1

Páxinas: C71-C79

Tipo: Artigo

DOI: 10.1111/J.1750-3841.2011.02441.X SCOPUS: 2-s2.0-84856047006 WoS: WOS:000299257000070 GOOGLE SCHOLAR

Outras publicacións en: Journal of Food Science

Resumo

The aim of this work was to study the influence of nitrogen compounds on the formation of volatile compounds during the alcoholic fermentation carried out with 4 nonaromatic grape varieties collected at 2 different maturation stages. To do this, Monastrell, Merlot, Syrah, and Petit Verdot grapes were collected 1 wk before harvest and at harvest. Then, the musts were inoculated with the same Saccharomyces cerevisiae yeast strain and were fermented in the same winemaking conditions. Amino acids that showed the highest and the lowest concentration in the must were the same, regardless of the grape variety and maturation stage. Moreover, the consumption of amino acids during the fermentation increased with their concentration in the must. The formation of volatile compounds was not nitrogen composition dependent. However, the concentration of amino acids in the must from grapes collected 1 wk before harvest can be used as a parameter to estimate the concentration of esters in wines from grapes collected at harvest and therefore to have more information to know the grape oenological capacity. Application of principal components analysis (PCA) confirmed the possibility to estimate the concentration of esters in the wines with the concentration of nitrogen compounds in the must. © 2011 Institute of Food Technologists ®.