| Comparison of the suitability of different hydrolytic strategies to predict aroma potential of different grape varieties. | |
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MedLine Citation:
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PMID: 19231895 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Precursor extracts obtained from different grape varieties were submitted to harsh acid hydrolysis (pH 2.5, 100 degrees C, 1 h) and enzymatic hydrolysis (AR2000, pH 5, 40 degrees C, 16 h) and were also added to a synthetic must (200 g L(-1) glucose), which was fermented (yeast strain Stellevin NT 116), to compare the "natural hydrolysis" carried by yeast with alternative "fast" hydrolytic strategies. In all cases, released volatile compounds were extracted by SPE and determined by GC-MS. Leaving aside Muscat, differences between varieties were not relevant, although Grenache and Chardonnay presented some key peculiarities. In general, alcoholic fermentation showed the lowest potential to release volatile compounds from aromatic precursors, whereas enzymatic hydrolysis was the most efficient but also the most different. Practically, this implies that the predictive ability of this hydrolytic strategy is rather poor. In contrast, harsh acid hydrolysis can be considered to much more adequately measure the aroma potential of grapes for winemaking, which suggests that transformations taking place during fermentation include relevant chemical rearrangements in acid media that are better predicted by acid hydrolysis. |
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Authors:
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Natalia Loscos; Purificación Hernández-Orte; Juan Cacho; Vicente Ferreira |
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Publication Detail:
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Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 57 ISSN: 1520-5118 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2009 Mar |
Date Detail:
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Created Date: 2009-03-18 Completed Date: 2009-05-06 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 2468-80 Citation Subset: IM |
Affiliation:
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Department of Analytical Chemistry, Faculty of Sciences, Laboratory for Aroma Analysis and Enology, University of Zaragoza, Zaragoza, Spain. natalia.loscos@unizar.es |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Citric Acid Fermentation Fruit / chemistry*, metabolism Gas Chromatography-Mass Spectrometry Hydrolysis Odors / analysis* Polygalacturonase / metabolism Species Specificity Vitis / chemistry* Wine / analysis |
| Chemical | |
Reg. No./Substance:
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77-92-9/Citric Acid; EC 3.2.1.15/Polygalacturonase |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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