Vicente Ferreira - Academia.edu (original) (raw)

Papers by Vicente Ferreira

Journal of the Science of Food and Agriculture, Jan 17, 2022

BACKGROUND The accumulation of acetaldehyde and Strecker aldehydes during wine oxidation is detri... more BACKGROUND The accumulation of acetaldehyde and Strecker aldehydes during wine oxidation is detrimental to quality and often determines wine shelf-life. Knowing in advance the specific tendency of a wine to accumulate these compounds would help decision making during winemaking. An accelerated test based on a forced oxidation procedure at 45 °C (5 days) to measure aldehyde accumulation rates (AARs) is proposed and assessed by comparing results with those obtained by oxidation at 25 °C (36 days). Reactivities of aldehydes in those same wines stored in anoxia at both temperatures were also measured. RESULTS Wine oxygen consumption rates (OCRs) at 25 °C are poorly correlated with those observed at 45 °C. By contrast, AARs of methional and of 2 and 3-methylbutanals measured during wine oxidation at 25 °C are equivalent to those measured at 45 °C. AARs from isobutanal and acetaldehyde are also correlated, while AARs from phenylacetaldehyde were not. PLS models explaining AARs show intriguing differences regarding the apparent limiting role played by wine anthocyanins and other polyphenols in the ability of wines to accumulate aldehydes. Measured differences in aldehydepattern similar to those of the other Strecker aldehydes. CONCLUSION The proposed assay makes it possible to obtain a reasonable estimate of a wines tendency to accumulate aldehydes,with the exception phenylacetaldehyde, in 5 days. Neither differences in aldehyde reactivity between wines nor the change in reactivities with temperature support a major role for reactivity in differentially limiting AARs during wine oxidation. This article is protected by copyright. All rights reserved.

Journal of Agricultural and Food Chemistry, Dec 13, 2021

Polyphenolic fractions from Garnacha, Tempranillo, and Moristel grapes were reconstituted to form... more Polyphenolic fractions from Garnacha, Tempranillo, and Moristel grapes were reconstituted to form model wines of identical pH, ethanol, amino acid, metal, and varietal polyfunctional mercaptan (PFM) contents. Models were subjected to a forced oxidation procedure at 35°C and to an equivalent treatment under strict anoxia. Polyphenolic profiles significantly determined oxygen consumption rates (5.6−13.6 mg L −1 day −1), Strecker aldehyde (SA) accumulation (ratios max/min around 2.5), and levels of PFMs remaining (ratio max/min between 1.93 and 4.53). By contrast, acetaldehyde accumulated in small amounts and homogeneously (11−15 mg L −1). Tempranillo samples, with highest delphinidin and prodelphinidins and smallest catechin, consume O 2 faster but accumulate less SA and retain smallest amounts of PFMs under anoxic conditions. Overall, SA accumulation may be related to polyphenols, producing stable quinones. The ability to protect PFMs as disulfides may be negatively related to the increase in tannin activity, while pigmented tannins could be related to 4-methyl-4-mercaptopentanone decrease.

Revue des oenologues et des techniques vitivinicoles et oenologiques: magazine trimestriel d'information professionnelle, 2020

Journal of Chromatography A, May 1, 2009

The composition of polycyclic aromatic hydrocarbons in crude oil is usually too complex to use st... more The composition of polycyclic aromatic hydrocarbons in crude oil is usually too complex to use standard capillary gas chromatography to separate all of the components. In this study, a multi-dimensional gas chromatography-mass spectrometry technique was employed to analyze polycyclic aromatic hydrocarbon fractions of crude oil collected from the Dongying oil field in the Bohai Sea. A DB-17MS column (30 m × 0.25 mm × 0.25 µm) was used as a pre-fractionating column and only selected heart-cuts were transferred to the second chromatographic dimension (HP-5MS, 15 m × 0.25 mm × 0.25 µm) by means of a pressure-adjusted continual flow type switching device for quantification of the polycyclic aromatic hydrocarbons. The chromatographic elements and parameters, such as detector selection and column combinations, were optimized. Naphthalene, phenanthrene, fluorene, dibenzothiophene, chrysene, and their C1-C4 alkyl homologs were identified. The profile of the polycyclic aromatic hydrocarbons obtained using the multi-dimensional gas chromatography-mass spectrometry method was compared with results obtained by traditional one-dimensional gas chromatography-mass spectrometry.

$Research paper thumbnail of Sensory variability associated with anthocyanic and tannic fractions isolated from red wines$

Food Research International, Oct 1, 2020

Tannins and anthocyanins are important modulators of the Highlights  Tannin and anthocyanin frac... more Tannins and anthocyanins are important modulators of the Highlights  Tannin and anthocyanin fractions were isolated from a diverse set of 20 red wines  Sensory analysis of fractions was conducted with sorting task and rate-K attributes  "Bitter" and "dry" were salient attributes differing among anthocyanic fractions  Anthocyanic fraction contributes to orosensory cues more than previously thought  Red wine was proposed to contain strong bitterness suppressors *Highlights (for review)

Biomolecules, Dec 3, 2019

This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma ... more This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules.

HAL (Le Centre pour la Communication Scientifique Directe), 2015

OENO One

The present study analyses the sensory effects associated with the interactions between different... more The present study analyses the sensory effects associated with the interactions between different woody aroma compositions and a simple fruity ester vector in red wines. The semi-synthetic wine models contained a fixed aroma composition, the dearomatised non-volatile fraction of red wine and 21 different combinations of ethyl 2-methylbutyrate (fruity vector) plus 1 out of 3 woody aroma compositions (woody vectors) at 3 possible levels of concentration each. Woody vectors imitated a highly toasted American oak (HAO—elevated levels of whiskylactones and furaneol), a highly toasted French oak (HFO—low levels of whiskylactone and vanillin levels, high levels of eugenol and guaiacol) and a medium toasted French oak (MFO—low levels of whiskylactones, eugenol, guaiacol and furaneol and high levels of vanilla). Models were sensorily assessed by a sorting task and by descriptive analysis. The increase in woody notes causes a concomitant decrease in fruity notes by a competitive perceptual in...

Molecules

Strecker aldehydes (SA) can be formed in wine from the degradation of Strecker and, to a lesser d... more Strecker aldehydes (SA) can be formed in wine from the degradation of Strecker and, to a lesser degree, via the oxidation of higher alcohols. The objective of this article is to assess the magnitude of the differences introduced by wine compositional factors other than amino acids and Fe, in the accumulation of SA during oxidation. Eight red, two rosé and two white wines were oxidized. The accumulation of SA was analyzed. Whites and rosés presented negative accumulations for isobutyraldehyde, and in general, these wines accumulated smaller concentrations of the other SA than red wines. Only methional and phenylacetaldehyde were accumulated in all of the wines during oxidation. 2-methylbutanal and 3-methylbutanal were accumulated in 9 out of the 12 wines, whereas isobutyraldehyde was accumulated only in 5 out of the 12. 2-methylbutanal was, on average, the least accumulated aldehyde. Methional was the aldehyde formed most homogenously. Most of the observed differences can be attribut...

VI Jornadas Científicas GIENOL, 2003, ISBN 84-9705-386-9, págs. 67-70, 2003

Food Chemistry, 2021

The present work aimed at determining the applicability of linear sweep voltammetry coupled to di... more The present work aimed at determining the applicability of linear sweep voltammetry coupled to disposable carbon paste electrodes to predict chemical composition and wine oxygen consumption rates (OCR) by PLS-modeling of the voltammetric signal. Voltammetric signals were acquired in a set of 16 red commercial wines. Samples were extensively characterized including SO2, antioxidant indexes, metals and polyphenols measured by HPLC. Wine OCRs were calculated by measuring oxygen consumption under controlled oxidation conditions. Chemical variables and wine OCRs were predicted from first order difference voltammogram curves by PLS-regression. A significant number of fully validated models predicting chemical variables from voltammetric signals were obtained. This fast, cheap and easy-to-use approach presents an important potential to be used in wineries for rapid wine chemical characterization.

Trabajo presentado en la XVI Reunion Cientifica de la Sociedad Espanola de Cromatografia y Tecnic... more Trabajo presentado en la XVI Reunion Cientifica de la Sociedad Espanola de Cromatografia y Tecnicas Afines (SECyTA 2016), celebrada en Sevilla del 2 al 4 de noviembre de 2016.

Trabajo presentado en el 10th In Vino Analytica Scientia Symposium, celebrado en Salamanca (Espan... more Trabajo presentado en el 10th In Vino Analytica Scientia Symposium, celebrado en Salamanca (Espana), del 17 al 20 de julio de 2017

Biomolecules, 2019

LWT, 2019

Significant effects of grape maturity on astringency, fruity and oxidation wine aromas  Oxidatio... more Significant effects of grape maturity on astringency, fruity and oxidation wine aromas  Oxidation aromas appeared in wines elaborated with grapes prematurely harvested  Oxidation aroma is positively correlated to the concentration of Strecker aldehydes  Lower levels of aldehyde-reactive polyphenols are related to higher oxidation nuances  Astringency is positively correlated to ethanol, tannin and anthocyanin-derivatives *Highlights (for review)

OENO One, 2019

Background and aims: Wine is a beverage characterized by its pleasant aromatic features. These se... more Background and aims: Wine is a beverage characterized by its pleasant aromatic features. These sensory notes are determined by the specific concentrations of odorous chemical compounds in each wine. Many of these aroma compounds arise directly or indirectly from the grapes, and their formation is affected by both grape metabolism and the viticultural ecosystem. Two studies were done with the 2015 vintage of Vitis vinifera L. cv. Grenache in Denominación Origen Somontano, a wine region of northern Aragon, Spain. In one study, we analysed wine from vineyards with different potentials: high potential, defined by balanced yield and high exposed leaf area (surface foliaire exposée, SFE, expressed in square metres) relative to production (P, expressed as kilograms of grapes) (i.e. high SFE:P ratio); and low potential, defined by unbalanced yield and low SFE:P ratio. In the other study, we analysed wine produced from grapes harvested at different times and therefore at different stages of ...

E3S Web of Conferences, 2018

Mediante los conservatorios de variedades y la colaboración ciudadana se han identificado más de ... more Mediante los conservatorios de variedades y la colaboración ciudadana se han identificado más de un centenar de variedades minoritarias procedentes de las regiones que rodean los Pirineos. Con 78 de dichas variedades identificadas se han realizado más de 200 microvinificaciones que han permitido, por una parte, evaluar su potencial enológico y, por otra, caracterizar sensorial y químicamente dichas variedades.

Food microbiology, 2018

The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol conte... more The use of non-Saccharomyces strains in aerated conditions has proven effective for alcohol content reduction in wine during lab-scale fermentation. The process has been scaled up to 20 L batches, in order to produce lower alcohol wines amenable to sensory analysis. Sequential instead of simultaneous inoculation was chosen to prevent oxygen exposure of Saccharomyces cerevisiae during fermentation, since previous results indicated that this would result in increased acetic acid production. In addition, an adaptation step was included to facilitate non-Saccharomyces implantation in natural must. Wines elaborated with Torulaspora delbrueckii or Metschnikowia pulcherrima in aerated conditions contained less alcohol than control wine (S. cerevisiae, non-aerated). Sensory and aroma analysis revealed that the quality of mixed fermentations was affected by the high levels of some yeast amino acid related byproducts, which suggests that further progress requires a careful selection of non-Sa...

Food Chemistry, 2018

The kinetics of oxygen and SO 2 consumption by red wines. What do they tell about oxidation mecha... more The kinetics of oxygen and SO 2 consumption by red wines. What do they tell about oxidation mechanisms and about changes in wine composition?, Food Chemistry (2017),