Volatile compounds in red wine vinegars obtained by submerged and surface acetification in different woods
Abstract
Changes in volatile components were investigated during controlled acetifications. The substrates used to perform traditional surface acetifications were two red wines. Barrels of four different woods (oak, chestnut, acacia and cherry) were used. Submerged acetifications were performed at the laboratory scale. Volatile compounds were analysed by Headspace Sorptive Extraction and Gas Chromatography-Mass Spectrometry (HSSE-TD-GC-MS). Out of 57 compounds identified in the samples, 38 were quantified. Of these, ethyl furoate, ethyl benzoate and limonene had never been described in wine vinegars. Acetifications led to an increase in the total quantity of volatile components, which were higher in the surface processes. Acetic esters were predominant in surface culture vinegars, whereas acids were predominant in submerged culture vinegars. Oak-lactones were quantified only in vinegars produced in oak barrels. Ethyl furoate and ethyl benzoate increased in cherry wood barrels. Multivariate statistical analysis supported the influence of the process on the volatile composition of the final vinegars.
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The production process affects the final aroma characteristic and organoleptic properties of vinegar.
“Numerous studies have already shown how effective the production process is concerning the final aroma characteristic of vinegar and its organoleptic properties (20, 21).”
From Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar (2023) · cites this paper as [21]
Cites
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Self-citationMorales, L., González, G., Casas, J., & Troncoso, A. (2001) · European Food Research and Technology · doi:10.1007/s002170100301 · Cited by 60 · see citing works
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Varieties, Production, Composition and Health Benefits of Vinegars: A Review
Ho, C. W., Lazim, A. M., Fazry, S., Zaki, U. K. H. H., & Lim, S. J. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2016.10.128 · Cited by 346 · see citing works
Microbial diversity and their roles in the vinegar fermentation process
Li, S., Li, P., Feng, F., & Luo, L.-X. (2015) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-015-6659-1 · Cited by 126 · see citing works
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Self-citationSimultaneous Determination of Acetoin and Tetramethylpyrazine in Traditional Vinegars by HPLC Method
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Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity
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- Authors
- Callejón, R. M., Tesfaye, W., Torija, M. J., Mas, A., Troncoso, A. M., & Morales, M. L.
- Affiliations
- Universidad de Sevilla (ES)
- Universitat Rovira i Virgili (ES)
- Corresponding author
- Morales, M.L.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2009-04
- Volume
- 113
- Issue
- 4
- Pages
- 1252-1259
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W1997165077
- Cited by
- 71
- References
- 2
- Citations by year
- 2025: 1 · 2024: 4 · 2023: 3 · 2022: 5 · 2021: 10 · 2020: 7 · 2019: 2 · 2018: 2 · 2017: 6 · 2016: 4 · 2015: 5 · 2014: 2 · 2013: 5 · 2012: 4
- FWCI
- 5.88
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
- Keywords
- submerged culture, surface culture, oak barrels, chestnut wood, acacia wood, cherry wood, volatile compounds, ethyl benzoate, limonene, acetate esters, oak lactones, vinegar aroma
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