Off-Vine Grape Drying Effect on Volatile Compounds and Aromatic Series in Must from Pedro Ximénez Grape Variety
Franco, M., Peinado, R.A., Medina, M., Moreno, J.
Abstract
Changes in 36 volatile compounds of must from ripe grapes dried by direct exposure to sun and must from ripe grapes were studied. Compounds not dependent on sampling site in both musts were selected, and their concentration/Brix degree ratio values, were subjected to variance analysis. Only butan-1-ol and isoamyl alcohols showed no differences, while (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, (E)-hex-2-en-1-ol, (E)-hex-2-enal, hexanoic acid, isobutanol, benzyl alcohol, 2-phenylethanol, γ-butyrolactone, γ-hexalactone, and 5-methylfurfural, showed significant differences between the two must types, which may be ascribed to the drying process. An approach to describe must odor has been carried out by grouping volatile compounds in aromatic series, increasing their values in the fruity, solvent, sweet, and roasted series and diminishing the herbaceous as a consequence of the drying process.
noviembre 2022
Effect of Bentonite Addition to Pedro Ximénez White Grape Musts before Their Fermentation with Selected Yeasts on the Major Volatile Compounds and Polyols of Wines and Tentative Relationships with the Sensorial Evaluation
Raquel Muñoz-Castells, Jaime Moreno-García, Teresa García-Martínez, Juan Carlos Mauricio and Juan Moreno
octubre 2022
Use of yeast biocapsules as a fungal-based immobilized cell technology for Indian Pale Ale-type beer brewing
Minami Ogawa, Pablo Carmona-Jiménez, Teresa García-Martínez, Jesús Valentín Jorrín-Novo, Juan Moreno, María Dolores Rey, Jaime Moreno-García
octubre 2022
Assessing edible filamentous fungal carriers as cell supports for growth of yeast and cultivated meat
Minami Ogawa, Jaime Moreno García, Nitin Nitin, Keith Baar, David E Block
junio 2022
An IoT barrel bung to monitor evolution wine elaborated under biological aging
Eduardo Cañete-Carmona, Juan José Gallego-Martínez, Laila Yousef-Jiménez, Alberto Ruiz-Flores, Andrés Gersnoviez & Juan Moreno
mayo 2022
Biofilm and Food: Well-and Lesser-Known Interactionst
Marilena Budroni, María-Jesús Torija, Jaime Moreno-García, Giacomo Zara
febrero 2022
Revealing the Yeast Diversity of the Flor Biofilm Microbiota in Sherry Wines Through Internal Transcribed Spacer-Metabarcoding and Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry
Juan Carbonero-Pacheco, Jaime Moreno-García, Juan Moreno, Teresa García-Martínez and Juan Carlos Mauricio
noviembre 2021
Analyzing the minor volatilome of Torulaspora delbrueckii in an alcoholic fermentation
Minami Ogawa, Florin Vararu, Jaime Moreno-Garcia, Juan Carlos Mauricio, Juan Moreno, Teresa Garcia-Martinez
septiembre 2021
Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing
Rafael Martínez-García, Juan Carlos Mauricio, Teresa García-Martínez, Rafael A. Peinado, Juan Moreno
septiembre 2021
Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach
Juan J. Román-Camacho, Juan C. Mauricio, Inés M. Santos-Dueñas, Teresa García-Martínez, Isidoro García-García