The influence of pre-fermentative maceration and ageing factors on ester profile and marker determination of Pedro Ximenez sparkling wines

María José Ruiz-Moreno; José Manuel Muñoz-Redondo; Francisco Julián Cuevas; Almudena Marrufo-Curtido; Juan Manuel León; Pilar Ramírez; José Manuel Moreno-Rojas

doi:10.1016/j.foodchem.2017.03.048

The influence of pre-fermentative maceration and ageing factors on ester profile and marker determination of Pedro Ximenez sparkling wines

Food Chem. 2017 Sep 1:230:697-704. doi: 10.1016/j.foodchem.2017.03.048. Epub 2017 Mar 10.

Authors

María José Ruiz-Moreno¹, José Manuel Muñoz-Redondo², Francisco Julián Cuevas², Almudena Marrufo-Curtido³, Juan Manuel León⁴, Pilar Ramírez⁴, José Manuel Moreno-Rojas⁵

Affiliations

¹ Postharvest Technology and Food Industry Department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Alameda del Obispo, Avda Menéndez Pidal, 14004 Córdoba, Spain. Electronic address: mariaj.ruiz.moreno@juntadeandalucia.es.
² Postharvest Technology and Food Industry Department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Alameda del Obispo, Avda Menéndez Pidal, 14004 Córdoba, Spain.
³ Postharvest Technology and Food Industry Department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Alameda del Obispo, Avda Menéndez Pidal, 14004 Córdoba, Spain; Postharvest Technology and Food Industry Department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Rancho de la Merced, Ctra Trebujena Km 2.1, 11471, Jerez de la Frontera, Spain.
⁴ Crop Production Department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro de Cabra, Ctra Cabra-Doña Mencía, km 2.5, 11940 Cabra, Spain.
⁵ Postharvest Technology and Food Industry Department, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Centro Alameda del Obispo, Avda Menéndez Pidal, 14004 Córdoba, Spain. Electronic address: josem.moreno.rojas@juntadeandalucia.es.

PMID: 28407969
DOI: 10.1016/j.foodchem.2017.03.048

Abstract

The influence of pre-fermentative maceration and ageing factors on the ester profiles of Pedro Ximenez sparkling wines was evaluated. The pre-fermentative maceration consisted of the skin-maceration of musts at 10°C for 6h. The sparkling wines were produced following the Champenoise method. Samples were monitored at 3, 6 and 9months of ageing on lees. Sparkling wines with pre-fermentative maceration displayed higher contents of ethyl esters of branched acids and cinnamates. Meanwhile, those without maceration showed higher levels of ethyl esters of fatty acids and higher alcohol acetates. The study of statistical interactions elucidated different hydrolytic kinetics and developments in higher alcohol acetates and ethyl esters of branched acids during ageing. The application of a dual criterion based on univariate (ANOVA) and multivariate analyses (OPLS-DA) allowed us to identify new potential volatile markers related to pre-fermentative maceration and ageing time, reported for the first time in sparkling wines.

Keywords: Aroma; Chemometrics; Ester; Markers; Multivariate analyses; OPLS-DA; Sparkling wines; Volatile.

MeSH terms

Alcohols / analysis
Esters / analysis
Esters / chemistry*
Fermentation
Odorants
Vitis
Wine / analysis*

Substances

Alcohols
Esters