Volatile Compounds in Red Wines Processed on an Industrial Scale by Short Pre-fermentative Cold Maceration

• Published in: Food and bioprocess technology 2013-11, Vol.6 (11), p.3266-3272
• Main Authors: Albanese, D., Attanasio, G., Cinquanta, L., Di Matteo, M.
• Format: Article
• Language: English
• Subjects: Acetates; Acetic acid; Agriculture; Alcohols; Aroma; Aroma compounds; Biotechnology; Bottling; Brittleness; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Communication; Diols; Esters; Ethyl esters; Fatty acids; Food Science; Gas chromatography; Maceration; Mass spectrometry; Mass spectroscopy; Organic acids; Pretreatment; Principal components analysis; Sensory evaluation; Vitaceae; Volatile compounds; Wines
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-012-0798-5

Nero d’Avola and Shiraz grapes were subjected to pre-fermentative cold maceration at 4°C for about 24 h in industrial winemaking, in order to evaluate the effects of the pre-treatment on aroma profile. The volatile compounds were identified by gas chromatography-mass spectrometry and grouped into 14 chemical families 4 and 9 months after bottling. Principal components analysis (PCA) plots of the volatile compounds showed clear separation among wines from the Shiraz and Nero d’Avola varieties. For instance, Shiraz wines were characterized along the PC1 axe by esters of organic acids, norisoprenoids and C 6 alcohols, while Nero d’Avola wines were characterized by acetates and monoterpenic oxides and diols. Moreover, pre-treated samples showed significant ( p