octubre 2010

Effect of Thermal Treatment and Oak Chips on the Volatile Composition of Pedro Ximenez Sweet Wines

Santiago-Hurtado, J.I., Lopez de Lerma, N., Moreno, J, Peinado, R.A.

Accede

• Metabolomic changes in Saccharomyces cerevisiae and Penicillium chrysogenum in a co-culture system are described. • The co-culture condition decreased filamentous fungus growth and slightly increased yeast growth. • Endometabolites which accumulated most in co-culture were fructose, glycolic acid and glyceric acid.

Abstract

Young, sweet Pedro Ximénez wines were thermally treated at 65°C for 10, 20, or 30 days to reduce their overall oxidative aging time. Volatile aroma compounds associated with typical aroma descriptors of aged Pedro Ximénez wines were determined by gas-chromatography-mass spectrometry. Formation of Maillard reaction products, including furfural derivatives, dihydromaltol, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, increased during the thermal treatment, while others, such as 2-methoxy-4-vinylphenol, decreased. Wines containing oaks chips had increased concentrations of compounds that contribute to oak and vanilla aromas. Based on these results, thermal treatment of Pedro Ximénez wines may be an effective method to shorten oxidative aging time, thus allowing a possible decrease in production costs.

Effect Oak Chips Pedro Ximenez Sweet wines Thermal Treatment Volatile composition