Maturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition of Mistelles and Wines with Particular Emphasis in Strecker Aldehydes

Arias-Pérez, Ignacio ; Ontañón, Ignacio (Universidad de Zaragoza) ; Ferreira, Vicente (Universidad de Zaragoza) ; Escudero, Ana (Universidad de Zaragoza)

Resumen: The aim of this article was to assess the influence of the harvest date on the composition of amino acids and derived aromatic compounds in grape-mistelle and wine of the Moristel variety, in different vineyards. Two vineyards were sampled in 2016 and another one in 2017. At each sampling point, grapes were collected, destemmed, crushed and divided into four aliquots. The first three were fermented, and the latter was treated with ethanol, to produce 1-week macerates containing 15% ethanol (v/v)-mistelles. Overall, 10 mistelles and 33 wines were produced. Amino acids, Strecker aldehydes and aroma compounds were analysed. Amino acid profiles are characteristic of the vineyard and level of ripeness, converging with maturation. In fermentation, major amino acids, except proline, are consumed at a relatively fixed and specific tax, while consumption of 13 amino acids is determined by the ratios of alanine, glutamic acid, serine and threonine, with γ-aminobutyric acid. After fermentation, amino acid precursors to Strecker aldehydes are maxima in unripe and overripe samples, while Strecker aldehydes are maxima in unripe wines. No direct correlations between precursor amino acids in mistelle and aromatic compounds in wine have been found. Nevertheless, must amino acid profiles could determine wine aroma composition.

Idioma: Inglés

DOI: 10.3390/foods11070958

Año: 2022

Publicado en: Foods 11, 7 (2022), 958
ISSN: 2304-8158

Factor impacto JCR: 5.2 (2022)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 34 / 142 = 0.239 (2022) - Q1 - T1

Factor impacto CITESCORE: 5.8 - Agricultural and Biological Sciences (Q1) - Immunology and Microbiology (Q2) - Health Professions (Q1) - Social Sciences (Q1)

Factor impacto SCIMAGO: 0.771 - Food Science (Q1) - Health Professions (miscellaneous) (Q1) - Plant Science (Q1) - Microbiology (Q2) - Health (social science) (Q2)

Financiación: info:eu-repo/grantAgreement/ES/MEC/FPU15-03695
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-1-R
Financiación: info:eu-repo/grantAgreement/ES/MINECO/RTC2015-3379
Financiación: info:eu-repo/grantAgreement/ES/MINECO/RTC2016-4935-2

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)