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Influence of cold pre-fermentation maceration on the volatilomic pattern and aroma of white wines

2023-03-08Journal article Open access
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.fosCiências Naturais::Ciências Químicas
datacite.subject.fosEngenharia e Tecnologia::Engenharia Química
dc.contributor.authorAlti-Palacios, Laura
dc.contributor.authorMartínez, Juana
dc.contributor.authorTeixeira, José A. C.
dc.contributor.authorCâmara, José S.
dc.contributor.authorPerestrelo, Rosa
dc.contributor.authorCâmara, José
dc.contributor.authorPerestrelo, Rosa
dc.date.accessioned2025-07-29T14:07:05Z
dc.date.available2025-07-29T14:07:05Z
dc.date.issued2023-03-08
dc.description.abstract<jats:p>Aroma compounds play a key role in wine quality due to their importance in wine aroma. The aim of the present study is to investigate the influence of cold pre-fermentative maceration (CPM) treatment on aromatic and sensory properties of white wines from four grape varieties (Tempranillo Blanco, Maturana Blanca, Viura and Garnacha Blanca) during two consecutive years (2019 and 2020). A total of 62 aroma compounds belonging to different chemical families were identified using headspace solid-phase microextraction combined with gas chromatography mass spectrometry (HS-SPME/GC-MS). CPM treatment enhanced the total relative concentration of alcohols, esters and acids compared to control wines. Regarding sensorial properties, esters made the greatest contribution to the studied white wines, mainly through the development of floral and fruity notes. On the other hand, CPM treatment did not significantly influence the total relative concentration of terpenoids, and different trends were observed according to grape variety and vintage. The obtained results showed differences in the wine’s aromatic complexity according to the grape variety, the vintage and the treatment applied and suggested that CPM treatment could represent a suitable approach to manipulate the aromatic profile and enhance the aromatic quality and complexity of wine.</jats:p>eng
dc.identifier.citationAlti-Palacios, L.; Martínez, J.; Teixeira, J.A.C.; Câmara, J.S.; Perestrelo, R. Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines. Foods 2023, 12, 1135. https://doi.org/10.3390/ foods12061135
dc.identifier.doi10.3390/foods12061135
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.13/7342
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMadeira Chemistry Research Centre
dc.relationMadeira Chemistry Research Centre
dc.relation.ispartofFoods
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectCold pre-fermentation maceration
dc.subjectAroma compounds
dc.subjectWhite wines
dc.subjectHS-SPME/GC-MS
dc.subjectStatistical analysis
dc.subject.
dc.subjectCentro de Química da Madeira
dc.subjectFaculdade de Ciências Exatas e da Engenharia
dc.titleInfluence of cold pre-fermentation maceration on the volatilomic pattern and aroma of white wineseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardTitleMadeira Chemistry Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00674%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00674%2F2020/PT
oaire.citation.issue6
oaire.citation.titleFoods
oaire.citation.volume12
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameCâmara
person.familyNamePerestrelo
person.givenNameJosé
person.givenNameRosa
person.identifierG-3003-2013
person.identifier1441319
person.identifier.ciencia-id481C-08CE-90E5
person.identifier.ciencia-id251A-D5F7-9E32
person.identifier.orcid0000-0003-1965-3151
person.identifier.orcid0000-0002-7223-1022
person.identifier.ridI-2307-2014
person.identifier.scopus-author-id10140393000
person.identifier.scopus-author-id16686828800
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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relation.isAuthorOfPublication003ff241-47d2-497b-b9ac-c0d1713f8bf3
relation.isAuthorOfPublication.latestForDiscoverye10d78be-e547-4d25-92b5-06a997ed78da
relation.isProjectOfPublicatione30e13d9-be9a-4f34-91ea-a1682abce74e
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