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Abstract: The commercial wine spirit used for this study revealed that the aldehyde content
mainly comprises acetaldehyde but other aldehydes such as propionaldehyde, 2-methylbutyraldehyde,
isovaleraldehyde, methylglyoxal, benzaldehyde and others are also present in significant amounts. A
typical grape must was used to assess the influence of wine spirit in the analytical and sensorial
characteristics of fortified wines. Decreasing levels of anthocyanins, as well the increase in the red
colour and tanning capacity, were observed, and seem to be positively correlated with the increase of
the aldehyde content present in the wine spirits used to fortify the must. Using the CIE L a b system,
this aldehyde content present in the spirit used seemed to be correlated with the decrease of the wines
lightness (darkening effect), the displacement of the hue angle to higher values (yellowing effect) and the
increase of the chromaticity (colour saturation) of the wines.
2005 Society of Chemical Industry
Keywords: ageing; wine colour; aldehyde; wine spirit; fortified wine; quality
INTRODUCTION
In port wine-making, when about half of the original
sugar content has been converted into alcohol, the
fermentation is stopped by addition of wine spirit
(ratio wine/spirit 5:1, v/v). The quality of the
spirit is determined by its analytical and sensorial
characteristics, and for each vintage several wine spirits
commercially available are chosen by the port winemakers, taking into account their aroma quality as well
as their price. The aroma of the spirit is related to its
composition in different groups of compounds such as
higher alcohols, esters and aldehydes.1 The aldehyde
content present in wine spirit depends not only on
the original wine quality but also on the distillation
process.
Besides a little data about some aromatic compounds present in wine spirits used for the fortification
of port wines, there is practically no available information concerning the aldehyde composition of these
wine spirits. Studies performed by Vanderlinde2 with
spirits used in the production of Cognac, Armagnac
and brandies revealed that acetaldehyde, formaldehyde, isovaleraldehyde, propionaldehyde, benzaldehyde, isobutyraldehyde and 2-methylbutyraldehyde
were the most abundant aldehydes. Aldehydes such as
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Table 1. Polyphenolic characterization of the sample wines fortified with five wine spirits (15) and ethanol (0) at 77% (v/v) after 6 months of bottle
ageing. The content of AMG (anthocyanin monoglucoside and acylated esters) is expressed in mg Mv3gl per litre of wine
Fortified wine
Phenolic characterization
W0
(mg l1 )a
W1
AMG
437.3 21.8 313.3 15.7
Flavan-3-ols oligomers (mg l1 )b 621.51 49.7 645.94 51.7
Red colour A520 c
0.348 0.01 0.364 0.01
W2
W3
W4
293.1 14.7
391.1 19.6 325.7 16.3
529.05 42.3 589.28 47.1 473.03 37.8
0.405 0.011 0.367 0.01 0.369 0.01
W5
221.7 11.1
420.76 33.7
0.458 0.012
All samples were analysed in triplicate. Linear regression curves were used and analysis of SD was performed for every mean. Variance analysis by
ANOVA was performed. a p < 0.01; b p < 0.05; c p < 0.001.
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Concentration
(expressed in mg Mv3gl per
liter)
500
Wine
spirits
1
2
3
4
5
2MB
42.38 ND
74.14 ND
52.90 ND
70.08 ND
185.71 0.22
2.54
0.41
0.69
0.86
5.69
IV
MG
0.26 0.42
0.17 0.61
0.81 0.90
0.74 1.47
4.14 16.34
Total (mg l1 )
0.16
0.02
0.23
0.69
0.08
45.76
75.35
55.53
73.84
212.18
AMG
0
1
2
3
4
5
400
300
200
100
0
5
11
13
15
Months of ageing
17
19
21
Figure 1. Evolution of the AMG content present in the wine samples fortified with five wine spirits (15) and ethanol (0) after 6, 10, 15 and
20 months of bottle ageing.
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Absorbance
(Abs 520)
0.5
0
1
2
3
4
5
0.4
0.3
5
10
15
Months of ageing
20
Figure 2. Evolution of the red colour evaluation of the wine samples fortified with five wine spirits (15) and ethanol (0) after 6, 10, 15 and
20 months of bottle ageing.
2
Table 3. Polyphenol molecular weight index and tanning capacity
characterization of the wine samples fortified with five wine spirits
(15) and ethanol (0) after 20 months of bottle ageing
Fortified wine
W0
W1
W2
W3
W4
W5
Polyphenol MW
index (%)a
Tanning capacity
(NTU ml1 )b
27.8 0.4
24.4 0.1
30.5 0.5
32.5 0.1
29.3 0.2
36.5 0.8
32.1 0.4
32.5 0.4
41.7 0.4
36.3 0.4
38.8 0.4
39.2 0.4
Colour
parameters
10
15
20
L
a
b
C
H
L
E
C
H
L
E
C
H
L
E
C
H
L
E
C
H
L
E
66.57
36.98
1.26
0.44
0.19
1.12
1.22
2.42
0.09
3.88
4.57
0.37
0.54
1.52
1.66
1.81
0.59
2.96
3.52
4.87
0.80
7.07
8.63
66.74
34.35
3.46
1.37
0.30
1.93
2.38
3.63
0.30
5.61
6.69
1.10
0.13
2.03
2.31
3.72
0.27
4.75
5.47
3.72
0.27
7.22
8.13
64.67
36.75
6.27
1.18
1.54
2.31
3.02
1.87
1.93
3.89
4.73
1.30
1.13
3.33
3.75
1.76
1.20
4.97
5.41
2.81
1.84
8.04
8.72
63.70
36.99
6.02
0.71
0.23
1.76
1.91
1.90
1.08
4.43
4.94
0.72
0.02
2.04
2.16
1.31
0.35
4.17
4.39
1.53
1.15
6.32
6.61
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Chromatic analyses
The wine samples were submitted to chromatic
analysis as described in the Materials and Methods
and the results obtained are summarized in Table 4.
The analysis after 6 months of bottle ageing showed
that the wine samples fortified with the spirit with
higher aldehyde content revealed higher lightness
parameter changes (L = 7.07, 3.88, 2.96,
1.52 and 1.12 for wines W5, W2, W4, W3 and
W1 respectively), meaning a darkening effect on the
wine samples. The wine samples were also found to
have consistent variations in the hue angle (H ) and
in the chroma (C ). Indeed, in the wine samples with
higher aldehyde content, the hue angle was displaced
to higher values (H = 0.54, 0.19, 0.09, 0.59
and 0.80 for wines W3, W1, W2, W4 and W5,
respectively), meaning that the tonality of each wine
suffered a displacement into redyellowish hues or
showing a yellowing effect. The chroma variation
reflects a change to a more saturated colour of the
wines when they are fortified with higher aldehyde
content present in the respective spirit (C = 0.37,
0.44, 1.81, 2.42 and 4.87 for wines 3, 1, 4, 2
and 5 respectively). All these colorimetric changes
can be easily evaluated by the analysis of E ,
the colorimetric difference parameter. Higher E
values mean stronger colour effects, which can be
represented, in CIE L a b three-dimensional space
by the distance between the two sample points (sample
and reference). All these wine samples, after 6 months
of ageing, revealed perceptible colour differences as
all of them revealed a E > 1.16,17 Despite slight
differences, this behaviour seemed to be constant for
all samples and during the 20 months, revealing that
the chemical composition of the wine spirits used, and
more probably their aldehyde content, led to changes
in the colorimetric feature of the respective wine.
Smaller colorimetric differences (lower E values)
were found in the wines with high phenolic content
(data not shown), suggesting that the correct choice
of the spirit to use in port wine-making could be a
powerful tool in enhancing colorimetric characteristics
of some port wines.
CONCLUSION
Concerning the process of port red wine ageing, the
role of the aldehyde composition of the wine spirit used
for fortification of the musts was here focused on for
the first time and seems to be important in achieving
better sensorial properties of red port wine. Indeed, the
wine sample fortified with the wine spirit with higher
aldehyde content was shown to have a more intense
colour and taste, which are two important sensorial
factors in the port wine industry.
Thus, not only grapes and must composition (allied
to climate factors, viticulture practices and terroir
characteristics), but also the wine spirit quality used
in port wine-making (and other enological practices),
are powerful tools to improve port wine quality.
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ACKNOWLEDGEMENTS
This research was supported by a grant from FCT
(Fundaca o para a Ciencia e TecnologiaPRAXIS
BD/16195/98) and from the Ministerio da Agricultura
(PO.AGRO 265), both from Portugal.
REFERENCES
1 Rogerson S and De Freitas V, Fortification spirit, a contributor
to the aroma complexity of Porto. J Food Sci 67:564569
(2002).
2 Vanderlinde R, Etude de certains caract`eres des eaux-de-vie.
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