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Analytical and Sensory Characterization of the Aroma of “Langhe D.O.C. Nebbiolo” Wines: Influence of the Prefermentative Cold Maceration with Dry Ice
Author(s) -
Petrozziello Maurizio,
Guaita Massimo,
Motta Silvia,
Panero Loretta,
Bosso Antonella
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02145.x
Subject(s) - maceration (sewage) , aroma , chemistry , polyphenol , hydrolysis , food science , enzymatic hydrolysis , sensory analysis , chromatography , organic chemistry , antioxidant , materials science , composite material
The present work concerns the determination of the volatile compounds, as well as the description of the olfactory characteristics, of “Langhe DOC Nebbiolo” wines produced through the prefermentative cold maceration with dry ice, on full scale (30 quintals) in private cellars. The free volatile compounds and those obtained by enzymatic and chemical hydrolysis of the glycosilated precursors were analyzed by gas chromatography‐mass spectrometry. Among free volatile compounds, a loss of alcohols with 6 carbon atoms in the cryo‐macerated trials was observed. The cryo‐maceration technique, when correctly applied, increased the floral and fruity notes (blackberry, cherry, and plum). This increase is related to the extraction of polyphenolic compounds (maceration effect), but no volatile compounds, neither in free form, nor produced by enzymatic hydrolysis of the glycosilated precursors, can discriminate the wines according to their content of polyphenols. Only some compounds produced by chemical hydrolysis of the precursors can discriminate the wines (statistically significant differences): 3‐hydroxy‐β‐damascone, methylvanillate, and blumenol C. These compounds, however, form during aging and do not have any influence on young wines aroma.