Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging
This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration, TM7-Y; Y—young wine), 10-day maceration (TM10-Y),...
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MDPI AG
2024-09-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/14/19/8729 |
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| author | Sara Rossi Ena Bestulić Fumica Orbanić Ivana Horvat Igor Lukić Anita Silvana Ilak Peršurić Marijan Bubola Tomislav Plavša Sanja Radeka |
| author_facet | Sara Rossi Ena Bestulić Fumica Orbanić Ivana Horvat Igor Lukić Anita Silvana Ilak Peršurić Marijan Bubola Tomislav Plavša Sanja Radeka |
| author_sort | Sara Rossi |
| collection | DOAJ |
| description | This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration, TM7-Y; Y—young wine), 10-day maceration (TM10-Y), 21-day post-fermentation maceration (TM21-Y), and 48-h pre-fermentation heating at 45 °C followed by 8-day maceration (TPHT-Y). All wines were then aged in oak barrels for six months, resulting in TM7-A, TM10-A, TM21-A, and TPHT-A wines (A—aged wine). Volatile compounds were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography/mass spectrometry (GC/MS), while sensory profiles were evaluated using quantitative descriptive analysis (QDA). TPHT-Y and TM21-Y treatments reduced several groups of free volatile compounds while enhancing sensory properties, with TM21-Y wines notably exhibiting pronounced dried fruit notes, likely due to high <i>β</i>-damascenone concentrations. Conversely, TM10-Y and TM7-Y treatments resulted in significantly higher concentrations of the most volatile aroma compounds. Aging in oak barrels significantly increased the levels of particular free volatile compounds like C<sub>13</sub>-norisoprenoids, volatile phenols, furans, and lactones. It also enhanced sensory quality, with fruity aromas prominent across all treatments, and TM21-A and TPHT-A wines showing strong dried fruit, jam, and liqueur notes. This study offers valuable insights into tailoring wine aromas and sensory attributes through specific vinification techniques, contributing to a more refined approach to optimizing wine production. In conclusion, the findings highlight the importance of maceration and aging techniques in developing complex and desirable wine profiles, offering practical guidance for improving Teran wine quality. |
| format | Article |
| id | doaj-art-9a1ff7ec41064944910c28eb591fbb86 |
| institution | OA Journals |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-9a1ff7ec41064944910c28eb591fbb862025-08-20T01:47:41ZengMDPI AGApplied Sciences2076-34172024-09-011419872910.3390/app14198729Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel AgingSara Rossi0Ena Bestulić1Fumica Orbanić2Ivana Horvat3Igor Lukić4Anita Silvana Ilak Peršurić5Marijan Bubola6Tomislav Plavša7Sanja Radeka8Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaThis study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration, TM7-Y; Y—young wine), 10-day maceration (TM10-Y), 21-day post-fermentation maceration (TM21-Y), and 48-h pre-fermentation heating at 45 °C followed by 8-day maceration (TPHT-Y). All wines were then aged in oak barrels for six months, resulting in TM7-A, TM10-A, TM21-A, and TPHT-A wines (A—aged wine). Volatile compounds were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography/mass spectrometry (GC/MS), while sensory profiles were evaluated using quantitative descriptive analysis (QDA). TPHT-Y and TM21-Y treatments reduced several groups of free volatile compounds while enhancing sensory properties, with TM21-Y wines notably exhibiting pronounced dried fruit notes, likely due to high <i>β</i>-damascenone concentrations. Conversely, TM10-Y and TM7-Y treatments resulted in significantly higher concentrations of the most volatile aroma compounds. Aging in oak barrels significantly increased the levels of particular free volatile compounds like C<sub>13</sub>-norisoprenoids, volatile phenols, furans, and lactones. It also enhanced sensory quality, with fruity aromas prominent across all treatments, and TM21-A and TPHT-A wines showing strong dried fruit, jam, and liqueur notes. This study offers valuable insights into tailoring wine aromas and sensory attributes through specific vinification techniques, contributing to a more refined approach to optimizing wine production. In conclusion, the findings highlight the importance of maceration and aging techniques in developing complex and desirable wine profiles, offering practical guidance for improving Teran wine quality.https://www.mdpi.com/2076-3417/14/19/8729Teran red winevinification techniquesskin contactoak woodvolatile aroma compoundsHS-SPME-GC–MS |
| spellingShingle | Sara Rossi Ena Bestulić Fumica Orbanić Ivana Horvat Igor Lukić Anita Silvana Ilak Peršurić Marijan Bubola Tomislav Plavša Sanja Radeka Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging Applied Sciences Teran red wine vinification techniques skin contact oak wood volatile aroma compounds HS-SPME-GC–MS |
| title | Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging |
| title_full | Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging |
| title_fullStr | Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging |
| title_full_unstemmed | Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging |
| title_short | Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging |
| title_sort | comprehensive analysis of teran red wine aroma and sensory profiles impacts of maceration duration pre fermentation heating treatment and barrel aging |
| topic | Teran red wine vinification techniques skin contact oak wood volatile aroma compounds HS-SPME-GC–MS |
| url | https://www.mdpi.com/2076-3417/14/19/8729 |
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