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Anon A.,Technical University of Madrid | Lopez J.F.,Technical University of Madrid | Hernando D.,Estacion Enologica de Haro | Orriols I.,Estacion de Viticultura y Enologia de Galicia | And 2 more authors.
Food Chemistry | Year: 2014

The effects of five technological procedures and of the contents of total anthocyanins and condensed tannins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles and, to a lesser extent, due to other technological factors considered; total anthocyanins and condensed tannins also changed significantly as a result of the five practices assayed. Five aroma compounds possessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation among volatile compounds and general phenolic composition revealed that total anthocyanins were highly related to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocyanins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyl lactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia wines may be affected by levels of total anthocyanins.© 2013 Elsevier Ltd. All rights reserved.


Lopez-Vazquez C.,Estacion de Viticultura y Enologia de Galicia | Bollain M.H.,University of Santiago de Compostela | Moser S.,Instituto Agrario Of San Michele All Adige | Orriols I.,Estacion de Viticultura y Enologia de Galicia
Journal of Agricultural and Food Chemistry | Year: 2010

Monovarietal grape pomace distillates (orujo) of six native varieties of Vitis vinifera L. from Galicia (Albariño, Treixadura, Godello, Loureira, Dona Branca, and Torrontés) have been thoroughly analyzed considering esters, alcohols, major aldehydes, monoterpenes, sesquiterpenes, norisoprenoids, and diterpenes. Albariño and Loureira distillates showed similar profiles of terpenic compounds, with the Loureira products having higher contents of monoterpenols. Native Torrontés distillate from Galicia is principally characterized by marked levels of some sesquiterpenes such as cadinene isomers and epizonarene. On the other hand, Treixadura, Godello, and Dona Branca grape pomace distillates seem not to have any marked terpenic content, and their single separation is difficult. PCA data treatments showed a good separation among the terpenic-rich varieties. Also, the p-menthen-9-al isomers, typical flavors in honey citrus and dill herb (derived from 8-hydroxylinalool), are reported for the first time in grape pomace distillate. © 2010 American Chemical Society.


Lopez-Vazquez C.,Estacion de Viticultura y Enologia de Galicia | Orriols I.,Estacion de Viticultura y Enologia de Galicia | Perello M.-C.,University of Bordeaux 1 | De Revel G.,University of Bordeaux 1
Food Chemistry | Year: 2012

This work describes an analytic method that quantifies aldehydes in grape pomace distillates (Orujo). Diluted samples were derivatised with O-(2,3,4,5,6-pentafluorobenzyl) hydroxylamine and then microextracted with a solid phase (SPME) for analysis by GC-MS. Twenty compounds, among them, short chain aldehydes having pungent notes (propanal, butanal, and Strecker aldehydes) and long chain aldehydes characterised by fatty odours were studied. The extraction was optimised and the method showed a good linearity over the ranges tested, good detection limits (0.7 ng/L < LOD < 20 ng/L), as well as an excellent repeatability (RSD < 10%). The optimised method was applied to different grape pomace distillates obtained by system of steam distillation with demetilant column (also known as a "vertical metho extractor"). The use of the column has caused dramatic changes of the quality profile of the distillate, associated to rancid and piquant smell that can be amended with this new process. © 2011 Elsevier Ltd. All rights reserved.


Diaz Losada E.,Estacion de Viticultura y Enologia de Galicia | Tato Salgado A.,Estacion de Viticultura y Enologia de Galicia | Ramos-Cabrer A.M.,University of Santiago de Compostela | Rio Segade S.,Estacion de Viticultura y Enologia de Galicia | And 2 more authors.
Vitis - Journal of Grapevine Research | Year: 2010

The grapevine germplasm bank in the "Estación de Viticultura y Enología de Galicia, Xunta de Galicia", holds fifteen grapevine cultivars with a total of 98 accessions: 'Brancellao', 'Albarello', 'Caíño Astureses', 'Caiño Bravo', 'Caíño Blanco', 'Caíño Gordo', ' Albarín Negro', 'Caíño Longo', 'Caíño Redondo', 'Castañal', 'Meneia', 'Merenzao', 'Mouratón', 'Sousón', and 'Verdello'. Cultivars 'Syrah' and 'Pinot Noir' were included as references. Two different lineages were detected, one originating in 'Caíño Astureses' and the other in 'Merenzao', synonymy of the French cultivar 'Trousseau'. Cultivars from Northwestern Spain derived from both of these cultivars by hybridization and selected genotypes that had adapted to local climatic conditions and became fixed by cuttings, explaining the domestication process of these grapevine cultivars. Both lineages differed in allelic frequencies and were distributed differently in Northwestern Spain, the first lineage in the west and the second, related with the French cultivar 'Trousseau', in the east. 'Caíño Astureses' was the most frequent genotype related by hybridization, indicating the importance that this cultivar had in the origin of grapevines in Galicia. In addition a total of 13 different genotypes were identified. The identity of 'Brancellao' and 'Albarello' was confirmed by SSR-markers. Other two synonyms were 'Caíño Astureses' and 'Caíño Bravo', and 'Caíño Gordo' and 'Albarín Negro'. 'Caíño Redondo' showed two different genotypes, one related to 'Caíño Astureses' and the other to 'Merenzao'. Two cultivars included in the collection from EVEGA were not reported previously, 'Verdello' and 'Caíño Longo'.


Gonzalez E.A.,University of Vigo | Fernandez I.O.,Estacion de Viticultura y Enologia de Galicia | Castro L.P.,University of Vigo | Guerra N.P.,University of Vigo
Fruits | Year: 2016

Introduction. The cultivation of underutilized berries and the process production of high-value-added products, such as fruit-based spirits, could have a beneficial effect on the economy of disadvantaged rural mountain areas of Spain. However, production of a distilled alcoholic beverage from the blueberry has not been reported before. Materials and methods. The pulp of blueberries var. Bluecrop was fermented with Saccharomyces cerevisiae IFI83, distilled by using a steam drag distillation system and the volatile compounds were determined by gas chromatography. Results and discussion. In the distillate obtained, the mean concentrations of ethanol (45.3 mL 100 mL-1 distillate), volatile substances (317.1 g hL-1 absolute alcohol) and methanol (261.0 g hL-1 absolute alcohol) were in accordance with the specifications that the European Council (Regulation 110/2008) fixed for these compounds. In addition, the ratios [3-methyl-1-butanol/2-methyl-1-propanol] and [2-methyl-1-propanol/1-propanol] were 2.60 and 1.34, respectively, indicating that the distilled alcoholic beverage has a good organoleptic quality. Conclusion. The results suggest that blueberry can be successfully used for the production of a novel spirit with a good sensory quality that is safe for the consumers. © 2016 Cirad/EDP Sciences.

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