Abstract
The volatile composition and properties of wine made using the ‘Cheongsoo’ grape cultivar harvested at different stages of ripening were evaluated. There were changes in the chemical composition of ‘Cheongsoo’ wine, including pH, total acidity, total polyphenols, and tannins according to the degree of grape ripening. Colorimetric analysis indicated that wines had yellow tones and deep and very strong colors with a high chromatic intensity depending on the degree of grape ripening. Of 87 detected flavor compounds, 26 had high OAV (odor active values). Based on OAV, 26 compounds were considered to be important odorants for ‘Cheongsoo’ wine. A harvest date of September 19 showed good separation from August 29 and September 8 and 29, depending on the degree of grape ripening, on a principle components analysis plot for grape ripening. More volatile compounds were present in September 19 harvested grapes.
Similar content being viewed by others
References
Coello E, Rocha SM, Barros AS, Delgadillo I, Coimbra MA. Screening of variety- and pre-fermentation-related volatile compounds during ripening of white grapes to define their evolution profile. Anal. Chem. Acta 597: 257–264 (2007)
Weaver RJ. The Grape Growing. Wiley, New York, NY, USA. pp. 223–239 (1976)
Bureau SM, Razungles AL, Baumes RL. The aroma of Mscat of Frontignan grape: Effect of the light environment of vine or bunch on volatiles and glycoconjugates. J. Sci. Food Agr. 80: 2012–2020 (2000)
Cabaroglu T, Canbas A, Lepoutre JP, Günata Z. Free and bound volatile composition of red wines of Vitis vinifera L. cv. Ökügözü and Boğazkere grown in Turkey. Am. J. Enol. Vitic. 53: 64–68 (2002)
Vilanova M, Zamuz S, Vilariño F, Sieiro C. Effect of terroir on the volatiles of Vitis vinifera cv. Albariño. J. Sci. Food Agr. 87: 1252–1256 (2007)
Salinas MR, Zalacain A, Pardo F, Alonso GL. Stir bar sorptive extraction applied to volatile constituents evolution during Vitis vinifera ripening. J. Agr. Food Chem. 52: 4821–4827 (2004)
Vilanova M, Martinez C. First study of determination of aromatic compounds of red wine from Vitis vinifera cv. Castanal grown in Galicia (NW Spain). Eur. Food Res. Technol. 224: 431–436 (2007)
Gomez-Miguez MJ, Cacho FJ, Ferreira V, Vicario MI, Heredia FJ. Volatile compounds of Zalema white wines. Food Chem. 100: 1464–1473 (2007)
Lee DK, Suh HS, Park KS, Lee CH, Moon JY, Yae BW, Hwang HS, Kim JH, Kim JC, Lee JC, Kim YK. ‘Cheongsoo’ a new midseason ripening table grape cultivar with high quality. Korean J. Hort. Sci. Technol. 12: 144–145 (1994)
Mazza G, Fukumoto L, Delaquis P, Girard B. Ewert B. Anthocyanins, phenolics and color of cabernet franc, merlot, and pinot noir wines from british columbia. J. Agr. Food Chem. 47: 4009–4017 (1999)
Folin O, Ciocalteu V. On tyrosine and tryptophane determination in proteins. J. Bio. Chem. 27: 625–650 (1927)
Almela L, Javaloy S, Fernandez-Lopez JA, Lopez-Roca JM. Varietal classification of young red wines in terms of chemical and colour parameters. J. Sci. Food Agr. 70: 173–180 (1996)
Perez-Magarino S, Gonzalez-San Jose ML. Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade. Food Chem. 96: 197–208 (2006)
Ellis LP, Van Rooyen PC, Du Plessis CS. Interactions between grape maturity indices and the quality and composition of Chenin blanc and Colombar wines from different localities. S. Afr. J. Enol. Vitic. 6: 45–50 (1985)
Ough CS, Singleton VL. Wine quality prediction from juice brix/acid ratio and associated compositional changes for white riesling and cabernet sauvignon. Am. J. Enol. Vitic. 19: 129–138 (1968)
Ough CS, Alley CJ. Effect of Thompson Seedless grape maturity on wine composition and quality. Am. J. Enol. Vitic. 21: 78–84 (1970)
Park WM, Park HG, Rhee SJ, Lee CH, Yoon KE. Suitability of domestic grape, cultivar cambell’s early for production of red wine. Korean J. Food Sci. Technol. 34: 590–596 (2002)
Fontoin H, Squcier C, Teissedre PL, Glories Y. Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution. Food Qual. Prefer. 19: 286–291 (2008)
Nykanen L. Formation and occurrence of flavor compounds in wine and distilled alcoholic beverage. Am. J. Enol. Vitic. 37: 84–96 (1983)
Hui YH. Handbook of Fruit And Vegetable Flavors. Wiley, New York, NY, USA. pp. 27–30 (2010)
Brtrand A. Formation of volatiles during alcoholic fermentation, impact on quality wine. pp. 252–267. In: French Society of Microbiology Conference. Reims, France (1981)
Guth H. Quantiation and sensory studies of character impact odorants of different white wine varieties. J. Agr. Food Chem. 45: 3027–3032 (1997)
Ferreira V, Lopez R, Cacho JF. Quantitative determination of the odorants of young red wines from different grape varieties. J. Sci. Food Agr. 80: 1659–1667 (2000)
Camara JS, Alves MA, Marques JC. Changes in volatile composition of Madeira wines during their oxidative ageing. Anal. Chim. Acta 563: 188–197 (2006)
Heras MO, Rivero-Perez MD, Perez-Magarino S, Gonzalez-Huerta C, Gonzalez-Sanjose ML. Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation. Eur. Food Res. Technol. 226: 1485–1493 (2008)
Webb AD, Muller CJ. Volatile aroma components of wines and other fermented beverages. Adv. Appl. Microbiol. 15: 75–146 (1972)
Li H. Wine Tasting. China Science Press, Beijing, China. pp. 29–106 (2006)
Li H, Tao YS, Kang WH, Yin CL. Wine aroma analytical investigation progress on GC (Review). J. Food Sci. Biotechnol. 25: 99–104 (2006)
Lopez R, Ezpeleta E, Sanchez I, Cacho J, Ferreira V. Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odorless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry. Food Chem. 88: 95–103 (2004)
Peinado RA, Moreno J, Medina M, Mauricio JC. Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures. Biotechnol. Lett. 26: 757–762 (2004)
Tao Y, Li H. Active volatiles of cabernet sauvignon wine from Changli County. Health 1: 176–182 (2009)
Lavigne V. Recherches sur les composes soufres volatils formes par la levure au cours de la vinification et l’elevage des vins blancs sec. PhD thesis, University of Bordeaux II, Bordeaux, France (1996)
Lavigne V, Boidron JN, Dubourdieu D. Formation des composes soufres lourd au cours de la vinification des vins blanc secs. J. Int. Sci. Vigne. Vin. 26: 75–85 (1992)
Aznar M, Lopez R, Cacho J, Ferreira V. Prediction of aged red wine aroma properties from aroma chemical composition, partial least squares regression models. J. Agr. Food Chem. 51: 2700–2707 (2003)
Fazzalari FA. Compilation of Odor and Taste Threshold Values Data. American Society for Testing and Materials, Philadelphia, PA, USA. pp. 34–40, 133–157 (1978)
Noguerol-Pato R, González-Barreiro B, Cancho-Grande B, Simal-Gándara B. Quantitative determination and characterization of the main odorants of Mencía monovarietal red wines. Food Chem. 117: 473–484 (2009)
Begnaud F, Peres C, Berdague JL. Characterization of volatile effluents of livestock buildings by solid phase microextraction. Int. J. Environ. Anal. Chem. 83: 837–884
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Chang, EH., Jung, SM. & Hur, YY. Changes in the aromatic composition of grape cv. Cheongsoo wine depending on the degree of grape ripening. Food Sci Biotechnol 23, 1761–1771 (2014). https://doi.org/10.1007/s10068-014-0241-y
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-014-0241-y