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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products

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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Edited by Enrique Durán-Guerrero and Remedios Castro-Mejías Printed Edition of the Special Issue Published in Foods www.mdpi.com/journal/foods Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Editors Enrique Dur´an-Guerrero Remedios Castro-Mej´ıas MDPI Basel Beijing Wuhan Barcelona Belgrade Manchester Tokyo Cluj Tianjin • • • • • • • • • Editors Enrique Duran-Guerrero´ Remedios Castro-Mej´ıas University of Cadiz´ University of Cadiz´ Spain Spain Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) (available at: https://www.mdpi.com/journal/foods/special issues/Wine Aroma). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Volume Number, Page Range. ISBN 978-3-0365-0000-0 (Hbk) ISBN 978-3-0365-0000-0 (PDF) © 2021 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Editors .............................................. vii Preface to ”Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products” . ix Enrique Dur´an-Guerreroand Remedios Castro Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Reprinted from: Foods 2021, 10, 1245, doi:10.3390/foods10061245 . 1 Enrique Dur´an-Guerrero, Remedios Castro, Mar´ıa de Valme Garc´ıa-Moreno, Mar´ıa del Carmen Rodr´ıguez-Dodero,M´onicaSchwarz and Dominico Guill´en-S´anchez Aroma of Sherry Products: A Review Reprinted from: Foods 2021, 10, 753, doi:10.3390/foods10040753 . 5 Maria Carpena, Maria Fraga-Corral, Paz Otero, Raquel A. Nogueira, Paula Garcia-Oliveira, Miguel A. Prieto and Jesus Simal-Gandara Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile Reprinted from: Foods 2020, 10, 51, doi:10.3390/foods10010051 . 39 Mar´ıaP´erez-Jim´enez,Carolina Mu ˜noz-Gonz´alezand Mar´ıaAngeles Pozo-Bay´on Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method Reprinted from: Foods 2021, 10, 415, doi:10.3390/foods10020415 . 65 Carolina Mu ˜noz-Gonz´alez, Celia Criado, Mar´ıa P´erez-Jim´enez and Mar´ıa Angeles´ Pozo-Bay´on Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches Reprinted from: Foods 2021, 10, 93, doi:10.3390/foods10010093 . 77 Andrii Tarasov, Nicol´o Giuliani, Alexey Dobrydnev, Christoph Schuessler, Yulian Volovenko, Doris Rauhut and Rainer Jung 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) Sensory Thresholds in Riesling Wine Reprinted from: Foods 2020, 9, 606, doi:10.3390/foods9050606 . 89 M. Jes ´usRuiz-Bejarano, Enrique Dur´an-Guerrero,Remedios Castro, Carmelo G. Barroso and M. Carmen Rodr´ıguez-Dodero Use of Sensory Analysis to Investigate the Influence of Climate Chambers and Other Process Variables in the Production of Sweet Wines Reprinted from: Foods 2020, 9, 424, doi:10.3390/foods9040424 . 101 Cristina Ubeda, Mar´ıa Ignacia Lambert-Royo, Mariona Gil i Cortiella, Rub´en Del Barrio-Gal´anand Alvaro´ Pe ˜na-Neira Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines Reprinted from: Foods 2021, 10, 390, doi:10.3390/foods10020390 . 117 Antonio Castro Mar´ın,Claudio Riponi and Fabio Chinnici Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation Reprinted from: Foods 2020, 9, 1174, doi:10.3390/foods9091174 . 133 v Antonio Amores-Arrocha, Pau Sancho-Gal´an,Ana Jim´enez-Cantizanoand V´ıctorPalacios Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines Reprinted from: Foods 2020, 9, 981, doi:10.3390/foods9080981 . 149 Ana Ruiz-Rodr´ıguez,Enrique Dur´an-Guerrero,Ram´onNatera, Miguel Palma and Carmelo G. Barroso Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes Reprinted from: Foods 2020, 9, 1529, doi:10.3390/foods9111529 . 163 Mar´ıa Guerrero-Chanivet, Manuel J. Valc´arcel-Mu˜noz, M. Valme Garc´ıa-Moreno and Dominico A. Guill´en-S´anchez Characterization of the Aromatic and Phenolic Profile of Five Different Wood Chips Used for Ageing Spirits and Wines Reprinted from: Foods 2020, 9, 1613, doi:10.3390/foods9111613 . 177 Iv´anV´azquez-Pateiro,Ux´ıaArias-Gonz´alez,Jos´eManuel Mir´as-Avalos and Elena Falqu´e Evolution of the Aroma of Treixadura Wines during Bottle Aging Reprinted from: Foods 2020, 9, 1419, doi:10.3390/foods9101419 . 195 vi About the Editors Enrique Dur´an-Guerrero Enrique Duran-Guerrero´ is an associate professor of the Analytical Chemistry Department of the University of Cadiz.´ His current research interests are focused on wine, vinegar, oenological products, polyphenols, volatile compounds, chromatography, food analysis, food quality, sensory analysis, extraction, among others. Remedios Castro-Mej´ıas Remedios Castro-Mej´ıas is an associate professor of the Analytical Chemistry Department of the University of Cadiz.´ Her current research interests are focused on enological products, chromatography techniques, polyphenols, volatile compounds, chromatography, food analysis, food quality, sensory analysis, extraction, food composition, food science and technology, among others. vii Preface to ”Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products” Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alcoholic and acetic fermentation, ageing, distillation, technological processes, etc. Therefore, it is very important to study and characterize the aromatic fraction of these oenological beverages in order to improve the quality of the final product. This book is focused on some recent studies related to the study of the volatile composition of wine, vinegar and derived products, inmany different fields of science: oenology, chemistry, food science and technology, biochemistry, microbiology, biotechnology, engineering, sensory analysis, etc., and it is addressed to researchers from all these branches of science. It shows the great importance of sensory and analytical study of oenological products aroma and how they are influenced by the different stages and conditions under which they are elaborated. The following authors have contributed to the scientific contents of the book: Alexey Dobrydnev (Taras Shevchenko National University of Kyiv, Ukraine) Alvaro´ Pena-Neira˜ (University of Chile, Chile) Ana Jimenez-Cantizano´ (University of Cadiz,´ Spain) Ana Ruiz-Rodr´ıguez (University of Cadiz,´ Spain) Andrii Tarasov (Hochschule Geisenheim University, Germany) Antonio Amores-Arrocha (University of Cadiz,´ Spain) Antonio Castro Mar´ın (University of Bologna, Italy) Carmelo G. Barroso (University of Cadiz,´ Spain) Carolina Munoz-Gonz˜ alez´ (CSIC-UAM, Spain) Celia Criado (CSIC-UAM, Spain) Christoph Schuessler (Hochschule Geisenheim University, Germany) Claudio Riponi (University of Bologna, Italy) Cristina Ubeda´ (University of Seville, Spain) Dominico A. Guillen-S´ anchez´ (University of Cadiz,´ Spain) Doris Rauhut (Hochschule Geisenheim University, Germany) Elena Falque´ (University of Vigo, Spain) Enrique Duran-Guerrero´ (University of Cadiz,´ Spain) Fabio Chinnici (University of Bologna, Italy) Ivan´ Vazquez-Pateiro´ (University of Vigo, Spain) Jesus´ Simal-Gandara (University of Vigo, Spain) Jose´ Manuel Miras-Avalos´ (CITA, Spain) M. Carmen Rodr´ıguez-Dodero (University of Cadiz,´ Spain) M. Jesus´ Ruiz-Bejarano (University of Cadiz,´ Spain) M. Valme Garc´ıa-Moreno (University of Cadiz,´ Spain) Manuel J. Valcarcel-Mu´ noz˜ (Bodegas Fundador SLU, Spain) Mar´ıa Angeles´ Pozo-Bayon´ (CSIC-UAM, Spain) Mar´ıa Carpena (University of Vigo, Spain) Maria Fraga-Corral (Polytechnic Institute of Braganc¸a, Portugal) ix Mar´ıa Guerrero-Chanivet (Bodegas Fundador SLU, Spain) Mar´ıa Ignacia Lambert-Royo (University of Chile, Chile) Mar´ıa Perez-Jim´ enez´ (CSIC-UAM, Spain) Mariona Gil i Cortiella (Autonomous University of Chile, Chile) Miguel A. Prieto (Polytechnic Institute of Braganc¸a, Portugal) Miguel Palma (University of Cadiz,´ Spain) Monica´ Schwarz (University of Cadiz,´ Spain) Nicolo´ Giuliani (Hochschule Geisenheim University, Germany) Pau Sancho-Galan´ (University of Cadiz,´ Spain) Paula Garc´ıa-Oliveira (University of Vigo, Spain) Paz Otero (University of Santiago of Compostela, Spain) Rainer Jung (Hochschule Geisenheim University, Germany) Ramon´ Natera (University of Cadiz,´ Spain) Raquel A. Nogueira (University of Vigo, Spain) Remedios Castro (University of Cadiz,´ Spain) Ruben´ Del Barrio-Galan´ (University
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