Browsing by Author "Bordiga, Matteo"
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- Global volatile signature and polyphenols patterns in Vespolina wines according to vintagePublication . Bordiga, Matteo; Perestrelo, Rosa; Câmara, José S.; Yang, Qiong‐Qiong; Corke, Harold; Travaglia, Fabiano; Locatelli, Monica; Arlorio, Marco; Coïsson, Jean DanielThe global volatile signature of Vespolina wines from different vintages was established using solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME/GC-qMS). Wines were also characterised in terms of bioactive compounds (such as individual polyphenols, biogenic amines and their precursors) by high-performance liquid chromatography (RP-HPLC). In addition, some physic ochemical parameters, such as the total phenolic content, total tannins and antioxidant capacity, were evaluated. Seventy-one volatile compounds and thirty-three bioactive compounds were identified in Ves polina wines. The application of multivariate analysis to the obtained data revealed that 2-phenylethyl acetate, ethyl nonanoate, 2-hexanol, isoamyl octanoate and ethyl 2-hydroxymethylbutanoate were the pri mary compounds responsible for Vespolina wines classification, mainly indicative for wines of 2015 and 2013 vintages. Conversely, wines from 2008 and 2009 vintages showed highest values of procyanidin B1, catechin, gallic acid, trans-piceid and trans-resveratrol.
- Polyphenols, biogenic amines and amino acids patterns in Verdelho wines according to vintagePublication . Perestrelo, Rosa; Bordiga, Matteo; Locatelli, Monica; Silva, Catarina; Câmara, José S.Verdelho wine grape variety is an emblematic cultivar of Madeira Island. In this study, Verdelho wines, from six successive vintages (2010–2015) were characterized in terms of individual polyphenols, biogenic amines and their precursor's amino acids by reversed-phase high-performance liquid chromatography (RP-HPLC). In addi tion, the total phenolic content, total tannins and antioxidant capacity were evaluated. Twenty-six polyphenols, four biogenic amines and four amino acids were identified. Verdelho wines from 2011, 2014 and 2015 vintages showed the highest concentration of polyphenols (145 mg/L), amino acids (52.0 mg/L) and biogenic amines (7.27 mg/L), respectively. Principal component analysis (PCA)) was used for classification and identification of compounds related to vintage effect. Epicatechin, gallic acid, phenylethylamine, histidine, caftaric acid, phe nylalanine, histamine and kaempferol-3-O-rutinoside were the main compounds responsible for Verdelho wines classification according to vintage. Finally, it was observed that vintage did not promote the formation of biogenic amines and amino acids.I Independently of vintage the total concentration of biogenic amines in Verdelho wines are lower than the legal limits set by some European Union countries (< 8 mg/L).
- The flavor chemistry of fortified wines: a comprehensive approachPublication . Abreu, Teresa; Perestrelo, Rosa; Bordiga, Matteo; Locatelli, Monica; Daniel Coïsson, Jean; Câmara, José S.For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the most important characteristics of the main worldwide fortified wines—Madeira, Port, Sherry, Muscat, and Vermouth—structured in three parts. The first part briefly describes the chemistry of wine flavor, the origin of typical aroma (primary, secondary and tertiary), and the influencing parameters during the winemaking process. The second part describes some specificities of worldwide fortified wine, highlighting the volatile composition with particular emphasis on aroma compounds. The third part reports the volatile composition of the most important fortified wines, including the principal characteristics, vinification process, the evolution of volatile organic compounds (VOCs) during the aging processes, and the most important odor descriptors. Given the worldwide popularity and the economic relevance of fortified wines, much research should be done to better understand accurately the reactions and mechanisms that occur in different stages of winemaking, mainly during the oxidative and thermal aging.