Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Winemaking
2.3. Wine Physicochemical and Spectrophotometric Analyses
2.4. HPLC-DAD-ESI-MS/MS Analysis of Flavonols and Hydroxycinnamic Acid Derivatives
2.5. HPLC-MS/MS-MRM Analysis of Flavan-3-ols and Stilbenes
2.6. GC-MS Analysis of Volatile Aroma Compounds
2.7. Wine Sensory Analysis
2.8. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical Parameters and Chromatic Characteristics
3.2. Phenolic Composition
3.3. Volatile Composition and Aromatic Series
3.4. Sensory Profile
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Airén | Albillo Dorado | Montonera del Casar | |||||||
---|---|---|---|---|---|---|---|---|---|
Peak 1 | RT (min) | Compounds | Molecular and Product Ions (m/z) | 2015 | 2016 | 2015 | 2016 | 2015 | 2016 |
Flavonols (mg L−1) 2 | 0.14 ± 0.01 a | 1.70 ± 0.74 a | 4.53 ± 0.34 b | 11.40 ± 1.60 c | 1.93 ± 0.45 a | 0.55 ± 0.02 a | |||
1 | 26.21 | Quercetin 3-galactoside | 463, 301 | ND | 9.89 ± 2.73 b | 7.08 ± 2.04 ab | 5.55 ± 0.37 ab | 4.60 ± 0.97 a | ND |
2 | 26.74 | Quercetin 3-glucuronide | 477, 301 | 38.49 ± 9.56 b | ND | ND | ND | 4.50 ± 2.14 a | 4.64 ± 0.64 a |
3 | 28.23 | Quercetin 3-glucoside | 463, 301 | 15.09 ± 1.48 ab | 11.98 ± 3.74 ab | 22.05 ± 0.19 c | 17.41 ± 1.18 b | 9.41 ± 0.82 a | 12.57 ± 0.25 ab |
4 | 31.95 | Kaempferol 3-galactoside | 447, 285 | ND | ND | 2.45 ± 0.46 b | 1.57 ± 0.00 a | ND | ND |
5 | 32.66 | Quercetin 3-rhamnoside | 447, 301 | 46.42 ± 8.08 b | 3.72 ± 1.40 a | 0.68 ± 0.05 a | 0.60 ± 0.02 a | ND | ND |
6 | 34.98 | Kaempferol 3-glucoside | 447, 285 | ND | ND | 2.56 ± 0.60 a | 2.64 ± 0.19 a | ND | ND |
7 | 36.65 | Isorhamnetin 3-galactoside | 477, 315 | ND | ND | 0.50 ± 0.17 a | 0.37 ± 0.05 a | ND | ND |
8 | 38.24 | Isorhamnetin 3-glucoside | 477, 315 | ND | 1.47 ± 0.12 a | 2.29 ± 1.17 b | 1.51 ± 0.11 a | 1.26 ± 0.35 a | ND |
9 | 42.98 | Quercetin | 301 | ND | 72.94 ± 7.74 b | 52.02 ± 1.48 a | 56.93 ± 1.96 a | 72.98 ± 4.49 b | 82.79 ± 0.89 b |
10 | 51.68 | Kaempferol | 285 | ND | ND | 8.40 ± 2.48 a | 11.34 ± 0.14 b | 7.26 ± 0.15 a | ND |
11 | 55.31 | Isorhamnetin | 315 | ND | ND | 1.96 ± 0.96 a | 2.08 ± 0.70 a | ND | ND |
% Quercetin-type | 100.00 ± 0.00 e | 98.53 ± 0.12 d | 81.83 ± 0.33 b | 80.49 ± 0.43 a | 91.48 ± 0.20 c | 100.00 ± 0.00 e | |||
% Kaempferol-type | ND | ND | 13.42 ± 2.63 b | 15.56 ± 0.33 b | 7.26 ± 0.15 a | ND | |||
% Isorhamnetin-type | ND | 1.47 ± 0.12 a | 4.76 ± 2.30 c | 3.96 ± 0.76 b | 1.26 ± 0.35 a | ND | |||
% Hydrolysis | 00.00 ± 0.00 a | 72.94 ± 7.74 bc | 62.38 ± 3.00 b | 70.36 ± 1.39 bc | 80.24 ± 4.64 c | 82.79 ± 0.89 c | |||
Hydroxycinnamic Acid Derivatives (mg L−1) 3 | 50.53 ± 2.47 b | 42.04 ± 0.97 a | 66.05 ± 0.55 c | 54.06 ± 1.42 b | 41.45 ± 2.04 a | 40.58 ± 1.96 a | |||
12 | 2.15 | Caffeoyl-glucose | 341, 179, 161 | 11.11 ± 1.84 a | 13.82 ± 1.23 ab | 16.56 ± 3.08 bc | 19.07 ± 0.49 c | 30.15 ± 0.83 d | 32.13 ± 0.68 e |
13 | 3.46 | trans-2-S-Glutathionyl-caftaric acid | 616, 484, 440, 272 | 13.29 ± 0.45 a | 13.43 ± 0.74 a | 15.01 ± 3.89 a | 17.62 ± 0.78 a | 19.97 ± 1.13 a | 46.19 ± 1.79 b |
14 | 3.84 | trans-Caftaric acid | 311, 179, 149 | 42.22 ± 0.25 cd | 37.48 ± 0.06 c | 42.85 ± 4.87 d | 32.60 ± 0.29 bc | 29.20 ± 2.87 b | 6.71 ± 0.43 a |
15 | 4.43 | cis-2-S-Glutathionyl-caftaric acid | 616, 484, 440, 272 | 0.44 ± 0.07 a | 1.27 ± 0.02 b | 0.90 ± 0.18 ab | 1.01 ± 0.21 b | 0.87 ± 0.22 ab | 1.25 ± 0.15 b |
16 | 5.58 | trans-Coutaric acid | 295, 163, 149 | 11.62 ± 0.10 b | 12.28 ± 0.27 b | 9.86 ± 2.55 b | 12.37 ± 0.55 b | 3.69 ± 0.24 a | 2.14 ± 0.31 a |
17 | 5.74 | cis-Coutaric acid | 295, 163, 149 | 6.04 ± 0.39 c | 5.12 ± 0.02 bc | 4.76 ± 0.56 b | 5.44 ± 0.39 bc | 1.69 ± 0.42 a | ND |
18 | 6.88 | p-Coumaroyl-glucose | 325, 163, 145 | 5.28 ± 0.07 e | 4.51 ± 0.15 d | 2.30 ± 0.28 b | 1.03 ± 0.05 a | 3.59 ± 0.39 c | 1.30 ± 0.35 a |
19 | 7.95 | trans-Fertaric acid | 325, 193, 149 | 7.15 ± 0.48 b | 9.92 ± 0.45 d | 6.07 ± 0.04 a | 8.85 ± 0.23 c | 8.48 ± 0.39 c | 8.58 ± 0.01 c |
20 | 8.60 | cis-Fertaric acid | 325, 193, 149 | 1.44 ± 0.08 a | 1.51 ± 0.03 a | 1.07 ± 0.30 a | 1.50 ± 0.06 a | 1.30 ± 0.22 a | 1.35 ± 0.18 a |
21 | 43.74 | Ethyl caffeate | 207, 179, 135 | 1.41 ± 0.05 c | 0.68 ± 0.10 ab | 0.62 ± 0.35 ab | 0.50 ± 0.17 a | 1.08 ± 0.04 bc | 0.35 ± 0.06 a |
% 2-S-Glutathionyl-caftaric acid | 13.73 ± 0.52 a | 14.70 ± 0.72 ab | 15.92 ± 4.06 ab | 18.63 ± 0.57 ab | 20.83 ± 0.91 b | 47.44 ± 1.65 c | |||
% Caffeic-type | 54.74 ± 1.65 b | 51.98 ± 1.07 b | 60.02 ± 2.14 c | 52.17 ± 0.62 b | 60.43 ± 2.08 c | 39.19 ± 1.17 a | |||
% p-Coumaric-type | 22.94 ± 0.57 d | 21.90 ± 0.13 d | 16.92 ± 2.27 c | 18.85 ± 0.89 c | 8.96 ± 0.57 b | 3.44 ± 0.66 a | |||
% Ferulic-type | 8.59 ± 0.56 b | 11.43 ± 0.48 d | 7.14 ± 0.35 a | 10.35 ± 0.30 c | 9.78 ± 0.61 bc | 9.93 ± 0.19 bc |
Airén | Albillo Dorado | Montonera del Casar | ||||||||
---|---|---|---|---|---|---|---|---|---|---|
Compounds | m/z | Odor Descriptors | Odorant Series 1 | Odor Threshold (µg L−1) | 2015 | 2016 | 2015 | 2016 | 2015 | 2016 |
C6 Compounds 2 | 2.24 ± 0.00 bc | 2.83 ± 0.59 c | 1.12 ± 0.06 a | 1.82 ± 0.09 b | 0.55 ± 0.05 a | 0.52 ± 0.01 a | ||||
1-Hexanol 2 | 69 | Flower, green, cut grass | II, III | 8000 [42] | 0.54 ± 0.01 a | 0.80 ± 0.18 b | 0.39 ± 0.02 a | 0.66 ± 0.03 ab | 0.42 ± 0.04 a | 0.39 ± 0.01 a |
trans-3-Hexenol 2 | 67 | Green | III | 400 [46] | 0.19 ± 0.00 b | 0.17 ± 0.04 b | 0.11 ± 0.03 a | 0.16 ± 0.00 b | 0.07 ± 0.01 a | 0.08 ± 0.00 a |
cis-3-Hexenol 2 | 67 | Green, cut grass | III | 400 [42] | 1.51 ± 0.01 d | 1.86 ± 0.37 d | 0.62 ± 0.01 b | 1.01 ± 0.01 c | 0.06 ± 0.00 a | 0.05 ± 0.00 a |
Terpenes 3 | 10.15 ± 2.93 a | 10.02 ± 1.78 a | 10.19 ± 1.14 a | 9.11 ± 1.14 a | 10.37 ± 1.16 a | 12.41 ± 0.66 a | ||||
Linalool 3 | 93 | Floral | II | 15 [42] | 1.80 ± 0.05 a | 2.98 ± 0.58 b | 1.65 ± 0.22 a | 2.78 ± 0.20 b | 3.51 ± 0.54 b | 3.17 ± 0.19 b |
Citronellol 3 | 95 | Floral | II | 100 [42] | 3.20 ± 1.06 a | 2.11 ± 0.29 a | 4.02 ± 0.78 a | 2.21 ± 0.35 a | 3.98 ± 1.71 a | 2.49 ± 0.04 a |
Geraniol 3 | 93 | Roses, geranium | II | 30 [42] | 5.16 ± 1.83 a | 4.94 ± 0.91 a | 4.53 ± 0.14 a | 4.12 ± 0.60 a | 2.88 ± 1.08 a | 6.75 ± 0.43 a |
Norisoprenoids 3 | 3.87 ± 0.12 a | 3.60 ± 0.54 a | 6.75 ± 1.10 b | 10.66 ± 3.00 ab | 5.56 ± 0.55 ab | 7.78 ± 2.67 ab | ||||
β-Damascenone 3 | 190 | Sweet, fruit | I, IV | 0.05 [42] | 3.84 ± 0.13 a | 3.50 ± 0.52 a | 6.59 ± 1.11 ab | 10.57 ± 2.98 b | 5.29 ± 0.33 ab | 7.76 ± 2.67 ab |
β-Ionone 3 | 177 | Floral, violet | II | 0.09 [45] | 0.03 ± 0.01 a | 0.10 ± 0.02 a | 0.16 ± 0.00 a | 0.08 ± 0.01 a | 0.27 ± 0.13 a | 0.02 ± 0.00 a |
Benzenic Compounds 2 | 20.58 ± 0.11 a | 17.71 ± 5.85 a | 24.62 ± 6.67 a | 17.87 ± 1.19 a | 14.85 ± 1.82 a | 11.80 ± 0.29 a | ||||
Benzaldehyde 3 | 105 | Sweet, cherry, almond | I, IV | 2000 [46] | 2.62 ± 0.08 b | 2.32 ± 0.79 b | 1.03 ± 0.17 a | 0.98 ± 0.15 a | 13.73 ± 0.11 c | 44.13 ± 0.31 d |
Eugenol 3 | 164 | Spices, clove, honey | IV, V, VII | 6 [45] | 2.14 ± 0.24 b | 2.86 ± 0.15 c | 0.83 ± 0.31 a | 0.93 ± 0.17 a | 0.43 ± 0.07 a | 0.82 ± 0.18 a |
Guaiacol 3 | 124 | Medicine, caramel, smoke | IV, VI | 10 [45] | 9.18 ± 2.40 b | 2.14 ± 0.47 a | 4.08 ± 0.02 a | 2.30 ± 0.66 a | 8.71 ± 2.42 b | 11.82 ± 1.43 b |
Vanillin 3 | 151 | Vanilla | V, VII | 60 [47] | 7.24 ± 1.88 a | 7.33 ± 1.26 a | 7.26 ± 1.31 a | 9.44 ± 2.51 a | 8.17 ± 1.34 a | 5.75 ± 0.40 a |
2-Phenylethanol 2 | 122 | Floral, roses | II | 10,000 [42] | 20.56 ± 0.11 a | 17.70 ± 5.85 a | 24.60 ± 6.67 a | 17.86 ± 1.19 a | 14.82 ± 1.81 a | 11.74 ± 0.29 a |
Alcohols 2 | 313.62 ± 14.63 a | 284.26 ± 2.73 a | 327.07 ± 49.62 a | 324.12 ± 34.58 a | 307.10 ± 6.56 a | 345.45 ± 1.27 a | ||||
Methanol 2 | 31 | Chemical, medicinal | VI | 668,000 [46] | 31.05 ± 4.91 a | 48.95 ± 1.90 b | 44.77 ± 1.11 b | 40.53 ± 1.24 ab | 76.14 ± 7.74 c | 120.37 ± 3.28 d |
Isoamyl alcohol 2 | 55 | Solvent, fusel | VII | 30,000 [42] | 228.31 ± 6.31 a | 200.17 ± 0.75 a | 227.24 ± 43.99 a | 231.18 ± 21.49 a | 182.94 ± 3.48 a | 173.87 ± 0.71 a |
3-Ethoxy-propanol 3 | 59 | Fruity | I | 100 [51] | 8.10 ± 0.24 a | 3.55 ± 1.63 a | 3.58 ± 0.29 a | 2.22 ± 1.59 a | 24.77 ± 3.38 c | 14.58 ± 1.90 b |
3-Methylthio-propanol 2 | 106 | Cooked, vegetable | VI | 500 [42] | 0.44 ± 0.02 b | 0.25 ± 0.08 ab | 0.09 ± 0.03 a | 0.22 ± 0.10 a | 0.26 ± 0.00 ab | 0.25 ± 0.04 ab |
Isobutanol 2 | 74 | Bitter, green | III, VI | 40,000 [42] | 53.82 ± 3.37 a | 34.88 ± 3.54 a | 54.97 ± 6.70 a | 52.19 ± 11.76 a | 47.74 ± 2.31 a | 50.95 ± 1.34 a |
Acids 2 | 19.04 ± 1.10 a | 74.61 ± 8.93 b | 14.37 ± 0.23 a | 63.56 ± 1.47 b | 21.96 ± 0.20 a | 75.58 ± 9.13 b | ||||
Butyric acid 2 | 73 | Rancid, cheese, sweat | VI | 173 [45] | 0.42 ± 0.03 ab | 0.49 ± 0.07 ab | 0.08 ± 0.02 a | 0.32 ± 0.09 ab | 0.70 ± 0.29 b | 0.58 ± 0.04 b |
Isovaleric acid 2 | 87 | Acid, rancid | IV, VI | 33 [45] | 1.07 ± 0.05 a | 1.08 ± 0.30 a | 0.45 ± 0.17 a | 0.81 ± 0.22 a | 0.74 ± 0.06 a | 0.91 ± 0.11 a |
Hexanoic acid 2 | 60 | Sweat | VI | 420 [45] | 7.23 ± 0.01 ab | 12.29 ± 1.83 c | 4.99 ± 0.01 a | 10.87 ± 0.52 b | 7.42 ± 1.34 ab | 10.16 ± 0.39 bc |
Octanoic acid 2 | 60 | Sweat, cheese | VI | 500 [45] | 7.02 ± 0.87 a | 48.48 ± 7.08 b | 5.92 ± 0.11 a | 38.65 ± 1.28 b | 7.72 ± 0.59 a | 43.93 ± 4.87 b |
Decanoic acid 2 | 73 | Rancid fat | VI | 1000 [45] | 3.31 ± 0.20 a | 12.26 ± 0.35 b | 2.91 ± 0.19 a | 12.91 ± 0.38 b | 5.37 ± 0.91 a | 19.99 ± 3.71 c |
Aldehydes 2 | 60.93 ± 9.36 c | 76.06 ± 6.43 d | 52.11 ± 2.21 bc | 41.43 ± 3.46 ab | 31.77 ± 6.23 a | 32.17 ± 3.58 a | ||||
Acetaldehyde 2 | 43 | Pungent, ripe apple | I, VI | 500 [42] | 60.93 ± 9.36 c | 76.06 ± 6.43 d | 52.11 ± 2.21 bc | 41.43 ± 3.46 ab | 31.77 ± 6.23 a | 32.17 ± 3.58 a |
Esters 2 | 91.36 ± 0.45 b | 58.75 ± 5.45 a | 107.65 ± 12.96 c | 67.73 ± 5.70 a | 111.22 ± 4.60 c | 76.24 ± 3.01 ab | ||||
Ethyl acetate 2 | 70 | Fruity, solvent | I, VI | 7500 [42] | 62.43 ± 1.94 ab | 43.35 ± 5.13 a | 69.37 ± 14.74 ab | 50.21 ± 5.49 ab | 73.13 ± 5.40 b | 60.28 ± 2.18 ab |
Isoamyl acetate 2 | 61 | Banana | I | 30 [45] | 17.31 ± 0.56 c | 7.08 ± 1.13 a | 11.89 ± 0.81 b | 6.97 ± 0.60 a | 16.19 ± 1.79 c | 6.32 ± 0.41 a |
2-Phenylethyl acetate 2 | 104 | Floral, roses | II | 250 [42] | 0.25 ± 0.00 a | 0.26 ± 0.03 a | 0.25 ± 0.01 a | 0.26 ± 0.02 a | 0.20 ± 0.01 a | 0.26 ± 0.02 a |
Ethyl lactate 2 | 75 | Acid, medicine | VI | 154,636 [47] | 8.84 ± 2.06 a | 5.06 ± 0.52 a | 23.75 ± 2.88 b | 7.41 ± 0.72 a | 19.24 ± 2.67 b | 6.47 ± 0.44 a |
Ethyl butyrate 2 | 88 | Fruity | I | 20 [42] | 0.62 ± 0.01 b | 0.25 ± 0.06 a | 0.69 ± 0.11 b | 0.30 ± 0.04 a | 0.86 ± 0.06 c | 0.26 ± 0.01 a |
Ethyl hexanoate 2 | 88 | Green apple | I | 14 [45] | 0.70 ± 0.00 a | 1.03 ± 0.12 b | 0.57 ± 0.04 a | 0.89 ± 0.06 b | 0.53 ± 0.00 a | 0.85 ± 0.00 b |
Ethyl octanoate 2 | 88 | Sweet, fruity | I, II, IV | 5 [45] | 1.06 ± 0.01 abc | 1.47 ± 0.19 c | 0.98 ± 0.13 ab | 1.34 ± 0.17 bc | 0.92 ± 0.00 a | 1.39 ± 0.04 c |
Ethyl decanoate 2 | 88 | Sweet, fruity | I, IV | 200 [45] | 0.17 ± 0.00 a | 0.27 ± 0.01 b | 0.15 ± 0.01 a | 0.36 ± 0.07 c | 0.18 ± 0.02 a | 0.41 ± 0.01 c |
Furanic Compounds 3 | 13.22 ± 0.07 ab | 27.34 ± 4.71 b | 3.24 ± 2.12 a | 15.24 ± 8.36 ab | 7.50 ± 1.95 a | 17.40 ± 3.93 ab | ||||
Furaneol 3 | 128 | Burnt sugar, caramel | IV | 5 [52] | 13.22 ± 0.07 ab | 27.34 ± 4.71 b | 3.24 ± 2.12 a | 15.24 ± 8.36 ab | 7.50 ± 1.95 a | 17.40 ± 3.93 ab |
Lactones 3 | 58.92 ± 4.11 a | 149.15 ± 37.65 b | 51.00 ± 1.98 a | 144.67 ± 39.34 b | 75.53 ± 12.25 a | 175.37 ± 3.37 b | ||||
γ-Butyrolactone 3 | 86 | Sweet, toast, caramel | IV | 35,000 [53] | 42.76 ± 3.35 a | 37.74 ± 8.96 a | 39.82 ± 3.60 a | 66.94 ± 20.94 a | 57.28 ± 2.69 a | 106.08 ± 3.57 b |
γ-Nonalactone 3 | 85 | Coconut | IV | 30 [45] | 1.52 ± 0.14 a | 3.29 ± 0.68 b | 2.68 ± 0.25 b | 7.19 ± 0.50 d | 4.88 ± 0.58 c | 6.29 ± 0.13 d |
δ-Dodecalactone 3 | 114 | Coconut | IV | 88 [46] | 14.64 ± 0.90 a | 108.12 ± 28.01 c | 8.50 ± 1.87 a | 70.54 ± 17.90 b | 13.37 ± 8.98 a | 63.00 ± 0.07 b |
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Pérez-Navarro, J.; Izquierdo-Cañas, P.M.; Mena-Morales, A.; Chacón-Vozmediano, J.L.; Martínez-Gascueña, J.; García-Romero, E.; Hermosín-Gutiérrez, I.; Gómez-Alonso, S. Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén. Foods 2020, 9, 1282. https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091282
Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Chacón-Vozmediano JL, Martínez-Gascueña J, García-Romero E, Hermosín-Gutiérrez I, Gómez-Alonso S. Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén. Foods. 2020; 9(9):1282. https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091282
Chicago/Turabian StylePérez-Navarro, José, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, Juan Luis Chacón-Vozmediano, Jesús Martínez-Gascueña, Esteban García-Romero, Isidro Hermosín-Gutiérrez, and Sergio Gómez-Alonso. 2020. "Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén" Foods 9, no. 9: 1282. https://0-doi-org.brum.beds.ac.uk/10.3390/foods9091282