Effects of Pre-Fermentative Treatments with Non-Synthetic Ternary Component Fining Agents Based on Pea Protein on the Volatile Profiles of Aromatic Wines of Tămâioasă Românească
Abstract
:1. Introduction
2. Materials and Methods
2.1. Winemaking and Fining Materials
2.2. Wine Analysis
2.3. Statistical Analysis
3. Results and Discussion
3.1. Volatile Profiles of the Samples
3.2. ANOSIM Analysis
3.3. PCA
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Experimental Variants | Codification * | Dose, g/hL | Composition |
---|---|---|---|
Untreated grape must | Control | 0 | - |
PVPP | PVPP | 20 | 100% PVPP |
Pea protein | P | 20 | 100% Pea protein |
Ternary product 1 | PYB | 20 | Pea protein + Yeast hulls + Ca-Bentonite |
Ternary product 2 | PCB | 20 | Pea protein + Carbon + Ca-Bentonite |
Ternary product 3 | PKY | 20 | Pea protein + Chitosan + Ca-Bentonite |
Ternary product 4 | PKC | 20 | Pea protein + Chitosan + Carbon |
Ternary product 5 | PCY | 20 | Pea protein + Carbon + Yeast hulls |
Total Polyphenols, mg/L * | Control | PVPP | P | PYB | PCB | PKY | PKC | PCY |
375 ± 7 a | 274 ± 29 b | 289 ± 16 b | 286 ± 24 b | 283 ± 3 b | 277 ± 42 b | 307 ± 11 ab | 313 ± 19 ab |
Kovats Retention Index/Column | Identified Compounds | Kovats Retention Index/Column | Identified Compounds | ||
---|---|---|---|---|---|
DB5 | DB1701 | DB5 | DB1701 | ||
Ethyl-esters | Terpenes | ||||
797.63 | 860.82 | Ethyl butanoate | 1094.47 | 1192.30 | Linalool |
993.93 | 1059.60 | Ethyl hexanoate | 1028.52 | - | 1,8-cineole |
1193.96 | 1261.33 | Ethyl octanoate | 1149.21 | 1244.69 | β-citronellal |
1389.67 | 1457.95 | Ethyl decanoate | - | 1311.00 | α-terpineol |
1491.84 | - | Ethyl undecanoate | 1256.17 | 1377.52 | trans-geraniol |
- | 910.53 | Ethyl isovalerate | 976.09 | 1017.44 | β-myrcene |
Acetate esters | 964.63 | - | β-pinene | ||
611.98 | 677.23 | Ethyl acetate | 1138.71 | - | Limonen-1,2-epoxide |
810.01 | 874.26 | Butyl acetate | 1223.59 | - | β-citronellol |
874.37 | 941.40–2 | 3-Methylbutyl acetate | 1295.58 | - | Geranial |
1005.56 | 1077.05 | cis-3-Hexen-1-yl acetate | 1322.40 | - | Dihydrocitronellyl acetate |
Alcohols | 1447.81 | - | cis-β-farnesene | ||
736.67 | 848.57 | 2-Methyl-1-butanol | - | 1158.31 | dehydro-p-cymene |
1109.06 | 1279.81 | 2-Phenylethanol | 1358.08 | - | Hydroxycitronellol |
Aldehydes | |||||
657.14 | - | Isovaleraldehyde | |||
- | 731.09 | 2-Methylbutanal |
Control | PVPP | P | PYB | PCB | PKY | PKC | PCY | |
---|---|---|---|---|---|---|---|---|
A. Overall volatile compounds | ||||||||
PVPP | p = 0.0001 R = 0.6704 | - - | ||||||
P | p = 0.0009 R = 0.3505 | p = 0.0084 R = 0.3254 | - - | |||||
PYB | p = 0.0002 R = 0.9856 | p = 0.0001 R = 0.4674 | p = 0.0001 R = 0.9945 | - - | ||||
PCB | p = 0.0001 R = 0.9136 | p = 0.1885 R = 0.0641 | p = 0.0001 R = 0.8820 | p = 0.0024 R = 0.3831 | - - | |||
PKC | p = 0.0002 R = 0.7833 | p = 0.3629 R = 0.0096 | p = 0.0002 R = 0.5144 | p = 0.0068 R = 0.3669 | p = 0.0622 R = 0.1536 | p = 0.0077 R = 0.3272 | - - | |
PKY | p = 0.0017 R = 0.4928 | p = 0.0124 R = 0.2922 | p = 0.0046 R = 0.4119 | p = 0.0211 R = 0.1763 | p = 0.0015 R = 0.3803 | - - | ||
PCY | p = 0.0522 R = 0.1115 | p = 0.0439 R = 0.2082 | p = 0.0048 R = 0.2236 | p = 0.0051 R = 0.3659 | p = 0.0080 R = 0.3412 | p = 0.0623 R = 0.1598 | p = 0.0103 R = 0.3330 | - - |
B. Ethyl esters | ||||||||
PVPP | p = 0.0002 R = 0.7411 | - - | ||||||
P | p = 0.0026 R = 0.4650 | p = 0.2655 R = 0.0322 | - - | |||||
PYB | p = 0.0002 R = 0.9458 | p = 0.0017 R = 0.4311 | p = 0.0001 R = 0.7370 | - - | ||||
PCB | p = 0.0002 R = 0.7898 | p = 0.1013 R = 0.1073 | p = 0.0131 R = 0.2490 | p = 0.0022 R = 0.3316 | - - | |||
PKC | p = 0.0001 R = 0.6951 | p = 0.3035 R = 0.0158 | p = 0.0949 R = 0.1104 | p = 0.0140 R = 0.2620 | p = 0.4251 R = −0.0106 | p = 0.0700 R = 0.1468 | - - | |
PKY | p = 0.0029 R = 0.5003 | p = 0.0055 R = 0.3412 | p = 0.0132 R = 0.3340 | p = 0.0258 R = 0.1770 | p = 0.0075 R = 0.3491 | - - | ||
PCY | p = 0.0496 R = 0.1584 | p = 0.0189 R = 0.2150 | p = 0.1418 R = 0.0731 | p = 0.0011 R = 0.4403 | p = 0.0290 R = 0.1927 | p = 0.0434 R = 0.1975 | p = 0.0872 R = 0.1145 | - - |
C. Acetate esters | ||||||||
PVPP | p = 0.0001 R = 0.4482 | - - | ||||||
P | p = 0.0161 R = 0.1910 | p = 0.0097 R = 0.2740 | - - | |||||
PYB | p = 0.0002 R = 0.9012 | p = 0.0003 R = 0.5171 | p = 0.0002 R = 0.9794 | - - | ||||
PCB | p = 0.0001 R = 0.6368 | p = 0.7253 R = −0.0514 | p = 0.0002 R = 0.5096 | p = 0.0028 R = 0.3913 | - - | |||
PKC | p = 0.0002 R = 0.5487 | p = 0.1640 R = 0.0679 | p = 0.0001 R = 0.3813 | p = 0.0078 R = 0.3532 | p = 0.2587 R = 0.0305 | p = 0.0435 R = 0.2092 | - - | |
PKY | p = 0.0005 R = 0.5243 | p = 0.0101 R = 0.3265 | p = 0.0072 R = 0.3892 | p = 0.0077 R = 0.2202 | p = 0.0097 R = 0.3265 | - - | ||
PCY | p = 0.1271 R = 0.0744 | p = 0.0330 R = 0.2143 | p = 0.0708 R = 0.1046 | p = 0.0036 R = 0.3964 | p = 0.0116 R = 0.3028 | p = 0.0607 R = 0.1663 | p = 0.0263 R = 0.2130 | - - |
D. Terpenes | ||||||||
PVPP | p = 0.0006 R = 0.4465 | - - | ||||||
P | p = 0.0014 R = 0.4592 | p = 0.0008 R = 0.4712 | - - | |||||
PYB | p = 0.0001 R = 0.5261 | p = 0.1142 R = 0.0785 | p = 0.0171 R = 0.2329 | - - | ||||
PCB | p = 0.0001 R = 0.5281 | p = 0.3128 R = 0.0254 | p = 0.0015 R = 0.3933 | p = 0.5540 R = −0.0220 | - - | |||
PKC | p = 0.0003 R = 0.4918 | p = 0.8509 R = −0.0648 | p = 0.0008 R = 0.5134 | p = 0.1188 R = 0.0840 | p = 0.2169 R = 0.0425 | p = 0.5146 R = −0.0175 | - - | |
PKY | p = 0.0124 R = 0.2174 | p = 0.7477 R = −0.0511 | p = 0.0059 R = 0.2599 | p = 0.1596 R = 0.0610 | p = 0.2305 R = 0.0398 | - - | ||
PCY | p = 0.0124 R = 0.2160 | p = 0.3417 R = 0.0168 | p = 0.0032 R = 0.2901 | p = 0.0591 R = 0.1204 | p = 0.1340 R = 0.0789 | p = 0.9259 R = −0.0716 | p = 0.2630 R = 0.0340 | - - |
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Antoce, O.A.; Cojocaru, G.A. Effects of Pre-Fermentative Treatments with Non-Synthetic Ternary Component Fining Agents Based on Pea Protein on the Volatile Profiles of Aromatic Wines of Tămâioasă Românească. Beverages 2024, 10, 81. https://doi.org/10.3390/beverages10030081
Antoce OA, Cojocaru GA. Effects of Pre-Fermentative Treatments with Non-Synthetic Ternary Component Fining Agents Based on Pea Protein on the Volatile Profiles of Aromatic Wines of Tămâioasă Românească. Beverages. 2024; 10(3):81. https://doi.org/10.3390/beverages10030081
Chicago/Turabian StyleAntoce, Oana Arina, and George Adrian Cojocaru. 2024. "Effects of Pre-Fermentative Treatments with Non-Synthetic Ternary Component Fining Agents Based on Pea Protein on the Volatile Profiles of Aromatic Wines of Tămâioasă Românească" Beverages 10, no. 3: 81. https://doi.org/10.3390/beverages10030081