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Volatile, phenolic, and sensory profiles of in-amphorae Chardonnay wine by mass spectrometry and chemometric analysis

dc.rights.licenseopenen_US
dc.contributor.authorROSSETTI, Fabrizio
dc.contributor.authorMERKYTE, Vakare
dc.contributor.authorLONGO, Edoardo
dc.contributor.authorPAVLIC, Branimir
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorJOURDES, Michael
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.contributor.authorBOSELLI, Emanuele
dc.date.accessioned2020-07-17T11:55:42Z
dc.date.available2020-07-17T11:55:42Z
dc.date.issued2018
dc.identifier.issn1076-5174en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/10507
dc.description.abstractEnThe sensory properties, the phenolic composition, and the volatile profile of Chardonnay wine made in amphorae were compared with the wine obtained in large wooden barrels (2000 L) and small toasted barrels (225 L). Hierarchical cluster analysis and principal component analysis built on the phenolics and volatiles variables allowed to group effectively the samples according to the winemaking material used. In-amphorae wines showed more abundant catechin and caffeic acid and less abundant caftaric acid and trans-coutaric acid. Condensation reactions proceeded in the wood containers leading to esterification of organic acids with ethanol and alcohols, whereas in-amphorae wines were characterized by a higher content of free phenolic acids and higher volatile alcohols. Among the volatile compounds, ramified ethyl esters contributed mostly in samples made in small toasted barrels, whereas nonbranched ethyl esters contributed more for the samples made in large wooden tanks; higher alcohols contributed more for the in-amphorae wine. The sensory analysis showed negligible differences induced by the in-amphorae vinification with respect to the wooden one. Four variables could distinguish wines made in-amphorae compared with the other containers: solvent and acetone (SA), astringent/pungency (AP), fruity (FR), and color intensity (CI). The overall approach proposed here is promising for future developments of innovative types of Chardonnay wine blends.
dc.language.isoENen_US
dc.subjectOenologie
dc.subjectChemométrie
dc.subjectSpectrométrie de masse
dc.subjectChardonnay
dc.subjectVin blanc
dc.subjectComposition phénolique
dc.subject.enChardonnay
dc.subject.enAmphorae
dc.subject.enAroma
dc.subject.enChemometrics
dc.subject.enPhenolics
dc.subject.enSensory Analysis
dc.subject.enWhite Wine
dc.title.enVolatile, phenolic, and sensory profiles of in-amphorae Chardonnay wine by mass spectrometry and chemometric analysis
dc.title.alternativeJ. mass spectrom.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1002/jms.4262en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed29974572en_US
bordeaux.journalJournal of Mass Spectrometryen_US
bordeaux.page833-841en_US
bordeaux.volume53en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue9en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Mass%20Spectrometry&rft.date=2018&rft.volume=53&rft.issue=9&rft.spage=833-841&rft.epage=833-841&rft.eissn=1076-5174&rft.issn=1076-5174&rft.au=ROSSETTI,%20Fabrizio&MERKYTE,%20Vakare&LONGO,%20Edoardo&PAVLIC,%20Branimir&JOURDES,%20Michael&rft.genre=article


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