scholarly journals Contribution of Yeast in Wine Aroma and Flavour

2017 ◽  
Author(s):  
Minas Mina ◽  
Dimitrios Tsaltas
Keyword(s):  
Wine Aroma

Characterization of aged champagne wine aroma by GC-O and descriptive profile analyses

2000 ◽  
Vol 20 (3) ◽  
pp. 331-346 ◽  
Author(s):  
Ana Escudero ◽  
Monique Charpentier ◽  
Patrick Etievant
Keyword(s):  
Wine Aroma

Protective Effect of Thiols on Wine Aroma Volatiles~!2009-05-05~!2009-06-21~!2009-12-24~!

2010 ◽  
Vol 3 (1) ◽  
pp. 98-102 ◽  
Author(s):  
Ioannis G. Roussis ◽  
Despina Papadopoulou ◽  
Maria Sakarellos-Daitsiotis
Keyword(s):  
Protective Effect ◽  
Wine Aroma ◽  
Aroma Volatiles

An Approach of the Madeira Wine Chemistry

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 12 ◽  
Author(s):  
Rosa Perestrelo ◽  
Catarina Silva ◽  
Carolina Gonçalves ◽  
Mariangie Castillo ◽  
José S. Câmara
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Least Squares ◽  
Partial Least Squares ◽  
Chemical Reactions ◽  
Ageing Process ◽  
Gas Chromatography Mass Spectrometry ◽  
Wine Aroma ◽  
Least Squares Regression ◽  
Volatile Composition

Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.

scholarly journals Application of Autochthonous Yeast Saccharomyces cerevisiae XG3 in Treixadura Wines from D.O. Ribeiro (NW Spain): Effect on Wine Aroma

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 31
Author(s):  
Pilar Blanco ◽  
María Vázquez-Alén ◽  
Teresa Garde-Cerdán ◽  
Mar Vilanova
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Pilot Scale ◽  
Sensory Level ◽  
Wine Aroma ◽  
Nw Spain ◽  
Volatile Phenols ◽  
Yeast Saccharomyces Cerevisiae ◽  
Spontaneous Fermentation ◽  
Autochthonous Yeast ◽  
Active Dry Yeast

Yeast plays an essential role in winemaking. Saccharomyces cerevisiae strains involved in fermentation determine the chemical and sensory characteristics of wines. S. cerevisiae XG3, isolated in Galicia (NW Spain), has desirable oenological potential, which has been proved at a pilot scale to produce quality wines. This study applies XG3 as active dry yeast at an industrial scale for Treixadura wine elaboration, and compares it with commercial yeast and spontaneous fermentation within three wineries included in Denomination of Origin Ribeiro over two vintages. Fermentations are monitored using conventional methods, and microbiological implantation controls are carried out by mtDNA-RFLPs analysis. Wine basic chemical parameters are determined using OIV official methodology, and volatile aroma compounds are determined by GC-MS. Finally, wine sensory analysis is also performed. S. cerevisiae XG3 shows an acceptable implantation ability—as compared to commercial control strains. The wines from XG3 have a higher total acidity and lower alcohol content. Their volatile composition differs from control wines, since XG3 produces significantly higher concentrations of acetates, volatile acids, esters and volatile phenols, depending on the vintage and winery. However, lower differences are perceived at the sensory level, where fruity and floral descriptors are perceived by the panellists in XG3 wines. Therefore, XG3 constitutes an alternative to differentiate Treixadura wines.

scholarly journals High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

2021 ◽  
Vol 22 (3) ◽  
pp. 1196
Author(s):  
Javier Vicente ◽  
Fernando Calderón ◽  
Antonio Santos ◽  
Domingo Marquina ◽  
Santiago Benito
Keyword(s):  
Ethanol Yield ◽  
Color Stability ◽  
Quality Parameters ◽  
Wine Industry ◽  
Wine Aroma ◽  
Wine Quality ◽  
Promising Tool ◽  
Pichia Kluyveri ◽  
The Impact ◽  
Fermentative Yeast

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

scholarly journals Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives

Beverages ◽  
2020 ◽  
Vol 7 (1) ◽  
pp. 1
Author(s):  
Jéremie Wirth ◽  
Davide Slaghenaufi ◽  
Stéphane Vidal ◽  
Maurizio Ugliano
Keyword(s):  
Linear Sweep Voltammetry ◽  
Wine Industry ◽  
Wine Aroma ◽  
Total Current ◽  
Strong Correlations ◽  
Tannin Content ◽  
Linear Sweep ◽  
Antioxidant Characteristics ◽  
Rapid Characterization

Oak alternatives (OAs) such as chips, granulates or staves, are becoming increasingly used in the wine industry. Although they are mostly considered for their contribution to wine aroma, they are also a source of phenolic compounds to be released in the wine, in particular ellagitannins contributing to wine mouthfeel and antioxidant characteristics. In the present study, we explore the potential for a rapid analytical method based on linear sweep voltammetry (LSV) combined with disposable sensors to provide a rapid measure of the oxidizable compounds present in different OAs, as well as their characterization. Strong correlations were found between the tannin content of different OAs and the total current measures during LSV analysis, allowing a rapid quantification of the oxidizable compounds present, mostly ellagitannin. Application of derivatization to raw voltammograms allowed extraction of a number of features that can be used for classification purposes, in particular with respect to OAs types (chips or staves) and degree of toasting.

scholarly journals Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

2014 ◽  
Vol 65 (1) ◽  
pp. 25-42 ◽  
Author(s):  
A. L. Robinson ◽  
P. K. Boss ◽  
P. S. Solomon ◽  
R. D. Trengove ◽  
H. Heymann ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Wine Aroma

Effect of maceration time and the addition of enzymes on the amino acid composition of musts and wines and its influence on wine aroma Influencia del tiempo de maceración y de la adición de enzimas sobre la composición de los aminoácidos de mostos y vinos y su relación con el aroma

1998 ◽  
Vol 4 (6) ◽  
pp. 407-418 ◽  
Author(s):  
P. Hernandez Orte ◽  
A. Guitart ◽  
V. Ferreira ◽  
J. Gracia ◽  
J. Cacho
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Octanoic Acid ◽  
Principal Component ◽  
Isoamyl Alcohol ◽  
Hexanoic Acid ◽  
Wine Aroma ◽  
Grape Variety ◽  
Relative Composition ◽  
Ethyl Octanoate

The purpose of this work is to study the effect of maceration time (with and without pectolitic en zyme addition) on the concentrations of 18 amino acids found in must and wines of the Macabeo grape variety. The presence of enzymes had a significant effect on the relative composition of the amino acids. The maceration process, with or without enzymes, led to a decrease in amino acid con tent after 2 h of maceration. After 2 h the solid parts of the grape released amino acids into the must, with the maximum concentration reached after 6 h. A certain degree of correlation given by principal component analysis was observed between the concentration of valine, isoleucine and histidine present in the musts and the aromatic compounds in the wines related to the metabolism of the fatty acids (hexanoic acid, octanoic acid, ethyl octanoate, hexanoate and decanoate). For the wines, a high corre lation was found between valine and isobutanol and a lower value for valine with isoamyl alcohol and β-phenyl ethanol.

scholarly journals Measuring Thiols in Single Cultivar South African Red Wines Using 4,4-Dithiodipyridine (DTDP) Derivatization and Ultraperformance Convergence Chromatography-Tandem Mass Spectrometry

Foods ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 138 ◽  
Author(s):  
Mpho Mafata ◽  
Maria Stander ◽  
Baptiste Thomachot ◽  
Astrid Buica
Keyword(s):  
South African ◽  
Red Wine ◽  
High Sensitivity ◽  
White Wine ◽  
Wine Aroma ◽  
Low Concentrations ◽  
Varietal Thiols ◽  
Cultivar Differentiation ◽  
First Time ◽  
Ionization Methods

Wine varietal thiols are important contributors to wine aroma. The chemical nature of thiols makes them difficult to measure due to low concentrations, high sensitivity to oxidation, and low ionization. Methods for the measurement of thiols usually consist of multiple steps of sample preparation followed by instrumental measurement. Studies have collected large datasets of thiols in white wine but not in red wine, due to the lack of availability of suitable methods. In this study, for the first time, convergence chromatography was used to measure thiols in red wine at ultratrace levels with improved sensitivity compared to previous methods. Performance parameters (selectivity, linearity, limits of detection, precision, accuracy) were tested to demonstrate the suitability of the method for the proposed application. Red wine thiols were measured in South African Pinotage, Shiraz, and Cabernet Sauvignon wines (n = 16 each). Cultivar differentiation using the thiol profile was demonstrated.

scholarly journals Vineyard ecosystems are structured and distinguished by fungal communities impacting the flavour and quality of wine

2019 ◽  
Author(s):  
Di Liu ◽  
Qinglin Chen ◽  
Pangzhen Zhang ◽  
Deli Chen ◽  
Kate S. Howell
Keyword(s):  
Regional Distribution ◽  
Distribution Patterns ◽  
Wine Fermentation ◽  
Fungal Communities ◽  
Soil Microbiome ◽  
Soil Conditions ◽  
Wine Aroma ◽  
Wine Production ◽  
Microbial Distribution

AbstractThe flavours of foods and beverages are formed by the agricultural environment where the plants are grown. In the case of wine, the location and environmental features of the vineyard site imprint the wine with distinctive aromas and flavours. Microbial growth and metabolism play an integral role in wine production from the vineyard to the winery, by influencing grapevine health, wine fermentation, and the flavour, aroma and quality of finished wines. The mechanism by which microbial distribution patterns drive wine metabolites is unclear and while flavour has been correlated with bacterial composition for red wines, bacterial activity provides a minor biochemical conversion in wine fermentation. Here, we collected samples across six distinct winegrowing areas in southern Australia to investigate regional distribution patterns of both fungi and bacteria and how this corresponds with wine aroma compounds. Results show that soil and must microbiota distinguish winegrowing regions and are related to wine chemical profiles. We found a strong relationship between microbial and wine metabolic profiles, and this relationship was maintained despite differing abiotic drivers (soil properties and weather/ climatic measures). Notably, fungal communities played the principal role in shaping wine aroma profiles and regional distinctiveness. We found that the soil microbiome is a potential source of grape- and must-associated fungi, and therefore the weather and soil conditions could influence the wine characteristics via shaping the soil fungal community compositions. Our study describes a comprehensive scenario of wine microbial biogeography in which microbial diversity responds to surrounding environments and ultimately sculpts wine aromatic characteristics. These findings provide perspectives for thoughtful human practices to optimise food and beverage flavour and composition through understanding of fungal activity and abundance.

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