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. 2020 Apr 6;9(4):443.
doi: 10.3390/foods9040443.

Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes

Mylene Ross Arcena  1 , Sze Ying Leong  1   2 , Martin Hochberg  3 , Martin Sack  3 , Georg Mueller  3 , Juergen Sigler  4 , Patrick Silcock  1 , Biniam Kebede  1 , Indrawati Oey  1   2
Affiliations

Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes

Mylene Ross Arcena et al. Foods. .

Abstract

This study aimed to elucidate changes in volatile, phenolic, and oenological profiles of wines vinified from Pulsed Electric Fields (PEF)-treated and untreated Merlot grapes during bottle storage of up to 150, 90, and 56 days at 4 °C, 25 °C, and 45 °C, respectively, through chemometrics technique. Wines produced from untreated grapes and those PEF-treated at four different processing conditions (electric field strength 33.1 and 41.5 kV/cm and energy inputs between 16.5 and 49.4 kJ/kg) were used for the bottle storage study. Results showed that hydroxycinnamic and hydroxybenzoic acids in all stored wines, regardless vinified from untreated and PEF-treated grapes, increased as a function of time and temperature, while anthocyanins and selected esters (e.g., ethyl butanoate) decreased. Extreme storage temperature, at 45 °C particularly, resulted in a higher amount of linalool-3, 7-oxide in all stored wines. After prolonged storage, all wines produced from grapes PEF-treated with four different processing conditions were shown to favor high retention of phenolics after storage but induced faster reduction of anthocyanins when compared to wines produced from untreated grapes. Moreover, some volatiles in wines vinified using PEF-treated grapes, such as citronellol and 2-phenylethyl acetate, were found to be less susceptible towards degradation during prolonged storage. Production of furans was generally lower in most stored wines, particularly those produced from PEF-treated grapes at higher energy inputs (>47 kJ/kg). Overall, PEF pre-treatment on grapes may improve storage and temperature stability of the obtained wines.

Keywords: merlot; multivariate data analysis; phenolics profiling; pulsed electric fields; storage; volatile fingerprinting; wine.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Figures

Figure 1
Figure 1
Partial least squares-regression (PLS-R) bi-plots illustrating the changes as a function of storage time on the volatile fingerprint, phenolic profile, and basic oenological properties of Merlot wines from pulsed electric fields (PEF)-treated (PEF2, 5, 6, 8) and untreated (PEF0) grapes. Classes based on storage time are represented as colored solid shapes and labelled (e.g., P0D000) according to PEF treatment (e.g., P0 for PEF0) and storage days (e.g., D000 for day 0). Metabolites are drawn as open circles. Vectors signify the correlation loadings for the categorical Y-variable. The percentages of X- and Y-variances explained by each latent variable (LV) are specified on the respective axes.
Figure 2
Figure 2
Increases in the concentration of selected hydroxycinnamic and hydroxybenzoic acids in Merlot PEF wine samples over storage time at 4 °C, 25 °C, and 45 °C. Data presented as mean ± standard deviation (n = 4). Significant difference (p < 0.05) comparing the concentration of the analytes between PEF wines (PEF2, 5, 6, and 8) from non-PEF wines (PEF0) at the start of the storage trial (day 0, D0 white bar) are indicated with asterisk (*). # indicates data not collected.
Figure 3
Figure 3
Decreases in the concentration of selected anthocyanin and color properties in Merlot PEF wine samples over storage time at 4 °C, 25 °C, and 45 °C. Data presented as mean ± standard deviation (n = 4). Significant difference (p < 0.05) comparing the concentration of the analytes between PEF wines (PEF2, 5, 6, and 8) from non-PEF wines (PEF0) at the start of the storage trial (day 0, D0 white bar) are indicated with asterisk (*). # indicates data not collected.
Figure 4
Figure 4
Reduction in the number of selected esters and acetates volatiles in Merlot PEF wine samples over storage time at 4 °C. Data presented as mean ± standard deviation (n = 4). Significant difference (p < 0.05) comparing the concentration of the analytes between PEF wines (PEF2, 5, 6 and 8) from non-PEF wine (PEF0) at the start of the storage trial (day 0, D0 white bar) are indicated with asterisk (*).
Figure 5
Figure 5
Changes in the amount of selected volatile and phenolic compounds in Merlot PEF wine samples over storage time at 45 °C. Data presented as mean ± standard deviation (n = 4). * indicates data not collected. Significant difference (p < 0.05) comparing the concentration of the analytes between PEF wines (PEF2, 5, 6, and 8) from non-PEF wines (PEF0) at the start of the storage trial (day 0, D0 white bar) are indicated with asterisk (*). # indicates data not collected.
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