scholarly journals Management of Wine Aroma Compounds: Principal Basis and Future Perspectives

2021 ◽  
Author(s):  
Antia G. Pereira ◽  
Maria Fraga ◽  
Paula Garcia-Oliveira ◽  
Maria Carpena ◽  
Cecilia Jimenez-Lopez ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Chemical Reactions ◽  
Aromatic Compounds ◽  
Grape Juice ◽  
Aroma Compounds ◽  
Wine Aroma ◽  
Grape Variety ◽  
Future Perspectives ◽  
Wine Quality ◽  
Natural Origin

Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other non-volatile substances of the wine as precursors of wine’s aroma, known as primary aromas, which give the aroma of the young wine. The volatile compounds present in the skin and in the grape juice change according to the grape variety. Most of wine volatile compounds responsible for aroma are linked to sugars and they initially form odorless glycosides. Through the process of hydrolysis, they are reverted into an aromatic form. Chemical reactions among these compounds occur during the fermentation and in the first months of a wine’s existence, triggering fast and multiple modifications in wine’s aroma at this point. As wine ages and matures, changes and development in aroma will continue to take place but at a slower and more gradual pace. The study of the compounds responsible for aroma and flavor, as well as their correlation with the wine quality, is ongoing. Improving the knowledge of wine aromatic compounds could increase the risk of its potential adulteration; however, consumers prefer wine for its natural origin, so this scenario is unlikely in the future.

scholarly journals Comparison of Aroma Compounds in Cabernet Sauvignon Red Wines from Five Growing Regions in Xinjiang in China

2021 ◽  
Vol 2021 ◽  
pp. 1-16
Author(s):  
Lijun Nan ◽  
Liyuan Liu ◽  
Yashan Li ◽  
Jing Huang ◽  
Yanjun Wang ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Volatile Compound ◽  
Decisive Role ◽  
Aroma Compounds ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Wine Quality ◽  
Ili River Valley ◽  
The Right ◽  
Total Concentrations

A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.

scholarly journals Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 101
Author(s):  
Giacomo L. Petretto ◽  
Luca Mercenaro ◽  
Pietro Paolo Urgeghe ◽  
Costantino Fadda ◽  
Antonio Valentoni ◽  
...  
Keyword(s):  
Benzyl Alcohol ◽  
Sensory Analysis ◽  
Complex Mixture ◽  
Grape Juice ◽  
Alcohol Concentration ◽  
Sensory Profile ◽  
Vitis Vinifera L ◽  
Wine Aroma ◽  
Wine Quality ◽  
Grape Skin

GC-FID/MS is a powerful technique used to analyze food and beverage aromas. Volatile organic compounds (VOCs) in grape berries play an important role in determining wine quality and are affected by many factors, such as climate and soil that mainly influence their relative concentrations. Wine aroma is generated by a complex mixture of compounds, and the sensory relevance of individual VOCs is far from elucidated. Herein, the VOC content (free and glycosylated) of Cannonau grape skin and juice and of Cannonau wine collected in different areas of Sardinia is explored. Wine sensory analysis was also carried out and the relationship between sensory attributes and VOCs was investigated. Although Cannonau grapes showed the same VOC fingerprint, great variability was identified between samples, although only the differences in 2-phenylethanol and benzyl alcohol concentration in the grape skins and benzyl alcohol and a terpenoid in grape juice were significantly different according to ANOVA. The correlation between VOC content and the sensory profile highlights the role played by 2-methyl-1-butanol and 2-phenylethanol in increasing wine sensory complexity.

scholarly journals Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 79 ◽  
Author(s):  
Ophélie Dutraive ◽  
Santiago Benito ◽  
Stefanie Fritsch ◽  
Beata Beisert ◽  
Claus-Dieter Patz ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Positive Influence ◽  
Wine Industry ◽  
Wine Aroma ◽  
Wine Quality ◽  
Sequential Inoculation ◽  
Saccharomyces Yeast ◽  
Pichia Kluyveri ◽  
Grape Varieties ◽  
Saccharomyces Yeasts

In recent years, studies have reported the positive influence of non-Saccharomyces yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement. A potential impact by non-Saccharomyces yeast on volatile and non-volatile compounds should benefit the flavor of Riesling wines. Following this trend, four separate sequential fermentations (using the non-Saccharomyces yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, and Lachancea thermotolerans with Saccharomyces cerevisiae) were carried out on Riesling must and compared to a pure culture of S. cerevisiae. Sequential fermentations influenced the final wine aroma. Significant differences were found in esters, acetates, higher alcohols, fatty acids, and low volatile sulfur compounds between the different trials. Other parameters, including the production of non-volatile compounds, showed significant differences. This fermentation process not only allows the modulation of wine aroma but also chemical parameters such as glycerol, ethanol, alcohol, acidity, or fermentation by-products. These potential benefits of wine diversity should be beneficial to the wine industry.

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 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.

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 THE ROLE OF MINERAL NUTRITION ON YIELDS AND FRUIT QUALITY IN GRAPEVINE, PEAR AND APPLE

2015 ◽  
Vol 37 (4) ◽  
pp. 1089-1104 ◽  
Author(s):  
GUSTAVO BRUNETTO ◽  
GEORGE WELLINGTON BASTOS DE MELO ◽  
MORENO TOSELLI ◽  
MAURIZIO QUARTIERI ◽  
MASSIMO TAGLIAVINI
Keyword(s):  
Fruit Quality ◽  
Skin Color ◽  
N Uptake ◽  
Maximum Yield ◽  
Grape Juice ◽  
Fruit Trees ◽  
N Availability ◽  
Wine Quality ◽  
Fruit Skin ◽  
Soluble Solid

ABSTRACT Fertilization of temperate fruit trees, such as grapevine ( Vitis spp.), apple ( Malus domestica), and pear ( Pyrus communis) is an important tool to achive maximum yield and fruit quality. Fertilizers are provided when soil fertility does not allow trees to express their genetic potential, and time and rate of application should be scheduled to promote fruit quality. Grapevine berries, must and wine quality are affected principally by N, that regulate the synthesis of some important compounds, such as anthocyanins, which are responsible for coloring of the must and the wine. Fermenation of the must may stop in grapes with low concentration of N because N is requested in high amount by yeasts. An N excess may increase the pulp to peel ratio, diluting the concentration of anthocyanins and promoting the migration of anthocyanins from berries to the growing plant organs; a decrease of grape juice soluble solid concentration is also expected because of an increase in vegetative growth. Potassium is also important for wine quality contributing to adequate berry maturation, concentration of sugars, synthesis of phenols and the regulation of pH and acidity. In apple and pear, Ca and K are important for fruit quality and storage. Potassium is the most important component of fruit, however, any excess should be avoided and an adequate K:Ca balance should be achieved. Adequate concentration of Ca in the fruit prevents pre- and post-harvest fruit disorders and, at the same time, increases tolerance to pathogens. Although N promotes adequate growth soil N availability should be monitored to avoid excessive N uptake that may decrease fruit skin color and storability.

scholarly journals Effects of co-inoculation and sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on the physicochemical properties and aromatic characteristics of longan (Dimocarpus longan Lour.) wine

2021 ◽  
Vol 13 (2) ◽  
pp. 56-66
Author(s):  
Xiaozhu Liu ◽  
Yinfeng Li ◽  
Jichuang Zhou ◽  
Mingzheng Huang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Physicochemical Properties ◽  
Aromatic Compounds ◽  
Sensory Characteristics ◽  
Wine Quality ◽  
Mixed Fermentation ◽  
Wickerhamomyces Anomalus ◽  
Dimocarpus Longan ◽  
Aldehydes And Ketones ◽  
Sequential Inoculation

Wickerhamomyces anomalus and Saccharomyces cerevisiae were mixed by co-inoculation or sequential inocula-tion, and the physicochemical properties, electronic sensory characteristics, and aromatic characteristics of longan (Dimocarpus longan Lour.) wine were evaluated to analyze the effects of mixed fermentation on wine quality. The results demonstrate that mixed fermentation obtained by co-inoculation or sequential inoculation decreases the alcohol content of longan wine. Furthermore, mixed fermentation also leads to the reduction of the electronic sensory acidity and richness of longan wine. Moreover, the two mixed inoculation methods resulted in different effects on the aromatic characteristics of longan wine. The varieties of aldehyde and ketone aromatic compounds increase in longan wine fermented by co-inoculation, with increasing amounts of acids, aldehydes, ketones, and other compounds, and a decrease in the amounts of ester compounds. However, the variety of ester aromatic compounds and the amounts of acids, aldehydes, and ketones increase when using sequential inoculation. Therefore, the application of mixed fermentation can regulate the physicochemical properties, as well as the electronic sensory characteristics and aromatic characteristics of longan wine, and this contributes to the enrichment of the different types of longan wine.

scholarly journals Effect of Oxygen and Nitrogen Sparging during Grape Fermentation on Volatile Sulphur Compounds

2021 ◽  
Vol 42 (2) ◽  
Author(s):  
X. Lyu ◽  
L.D. Araujo ◽  
S-Y. Quek ◽  
W.J. du Toit ◽  
P.A. Kilmartin
Keyword(s):  
Aroma Compounds ◽  
Elemental Sulphur ◽  
Wine Aroma ◽  
Sulphur Compounds ◽  
Sauvignon Blanc ◽  
Volatile Sulphur Compounds ◽  
Effect Of Oxygen

Elemental sulphur is a common fungicide applied in vineyards before harvest, and has been found toincrease the production of desirable polyfunctional mercaptans, but also H2S and unwanted reductivesulphur aroma compounds. This paper investigates the effectiveness of oxygen and nitrogen sparging,applied during fermentation, on the removal of volatile sulphur compounds in Sauvignon blanc wines.Increasing the amount of elemental sulphur added to grapes after pressing, from nil to 10 to 100 mg/L,led to an increase in the formation of 3-mercaptohexanol (3MH), of 3-mercaptohexyl acetate (3MHA) forthe 10 mg/L additions only, and of some unwanted reductive compounds. Few changes were observed inthe concentrations of aroma compounds when the juices were sparged with nitrogen during fermentation.Additions of oxygen during fermentation led to some decrease in the concentration of polyfunctionalmercaptans for the 10 mg/L sulphur additions, but did not significantly remove reductive aroma compounds.Few differences were observed in the concentration of wine phenolics or of further wine aroma familieswith any of the treatments.

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