Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines

The addition of glycosidic aroma precursors isolated from grapes to reinforce the aroma profile of a dealcoholised white wine has been investigated. Moreover, the use of oenological glycosidases and the effect of storage (30 days) on the evolution of the released aglycones were evaluated. Four types of dealcoholised wines: control (CTR), control with enzyme addition (CTR-E), wine with added aroma precursors (PREC) and wine with enzyme and aroma precursors (PREC-E) were prepared. The analysis of free volatile compounds by HS-SPME-GC-MS and the application of multivariate statistical analysis confirmed differences in the volatile profile between CTR and PREC wines. By applying aroma dilution and olfactometry analysis (AEDA-GC-O), 20 odour notes were detected. The highest dilution factors eliciting floral like odour were found in PREC wines and identified as linalool, geraniol and β-phenylethyl alcohol. Sensory descriptive analysis confirmed higher intensity in Muscat and floral attributes in these wines, which open the possibility to new technological application based on using aroma precursors to enhance the aroma characteristics of wines with low aroma intensity.

► Glycosidic aroma precursors to aromatise dealcoholised wines. ► Volatile profile, odour active compounds and sensory analysis ► Great increase in terpenes in treated wines ► Enhancement of the Muscat, flowery and tropical aroma attributes