1
|
Lv Z, Liu H, Yang W, Zhang Q, Chen D, Jiao Z, Liu J. Comprehensive Analysis of Physicochemical Properties and Volatile Compounds in Different Strawberry Wines under Various Pre-Treatments. Molecules 2024; 29:2045. [PMID: 38731535 PMCID: PMC11085539 DOI: 10.3390/molecules29092045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 04/18/2024] [Accepted: 04/26/2024] [Indexed: 05/13/2024] Open
Abstract
Pre-fermentation treatment has an important impact on the color, aroma, taste, and other characteristics of fruit wine. To discover suitable pre-treatment techniques and conditions that yield strawberry wine of excellent quality, the influences of juice fermentation, pulp maceration, thermovinification, and enzymatic hydrolysis pre-treatments on the basic chemical composition, color, antioxidant capacity, and volatile organic compounds in strawberry wines were investigated. The results showed that the color, antioxidant properties, and volatile aroma of strawberry wines fermented with juice were different from those with pulp. Strawberry wines fermented from juice after 50 °C maceration had more desirable qualities, such as less methanol content (72.43 ± 2.14 mg/L) compared with pulp-fermented wines (88.16 ± 7.52 mg/L) and enzymatic maceration wines (136.72 ± 11.5 mg/L); higher total phenolic content (21.78%) and total flavonoid content (13.02%); enhanced DPPH (17.36%) and ABTS (27.55%) free radical scavenging activities; richer essential terpenoids and fatty acid ethyl esters, such as linalool (11.28%), ethyl hexanoate (14.41%), ethyl octanoate (17.12%), ethyl decanoate (32.49%), and ethyl 9-decenoate (60.64%); pleasant floral and fruity notes compared with juice-fermented wines macerated at normal temperatures; and a lighter color. Overall, juice thermovinification at 50 °C is a potential pre-treatment technique to enhance the nutrition and aroma of strawberry wine.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Jiechao Liu
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China; (Z.L.); (H.L.); (W.Y.); (Q.Z.); (D.C.); (Z.J.)
| |
Collapse
|
2
|
Liang Z, Zhang P, Zeng XA, Fang Z. Variations in physicochemical characteristics, antioxidant activity, phenolic and volatile profiles, and sensory attributes of tea-flavored Chardonnay wine during bottle aging. Food Funct 2023; 14:8545-8557. [PMID: 37656435 DOI: 10.1039/d3fo03137c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
A novel Chardonnay wine flavored with either green tea or black tea was subjected to bottle aging for 9 months, and the physicochemical properties, antioxidant capacity, total phenolic content, volatile content and sensory properties were monitored. There were 272 phenolic and non-phenolic compounds characterized in the aged Chardonnay wines, including newly formed 9, 1, 3 and 8 phenolic compounds and 10, 6, 1 and 6 non-phenolic compounds after aging for 1, 3, 6 and 9 months, respectively. For all the aged wines, catechin was determined as the most abundant phenolic compound, and epigallocatechin mainly contributed toward the antioxidant power. A total of 54 volatile compounds were identified in the aged Chardonnay wines, including 17 odor-active compounds. The aging process diminished floral and fruity odors, but intensified green odor. The consumer study revealed the highest consumer liking for 1% (w/v) black tea infused wine. This study revealed the quality and bioactivity of this novel flavored wine type during aging which is critical to understand the shelf-life and functionality of the product.
Collapse
Affiliation(s)
- Zijian Liang
- School of Agriculture, Food, and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia.
| | - Pangzhen Zhang
- School of Agriculture, Food, and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia.
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Zhongxiang Fang
- School of Agriculture, Food, and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia.
| |
Collapse
|
3
|
Li J, Hong M. Impact of Candida railenensis during fermentation on the aromatic profile of Vidal blanc icewine. Front Microbiol 2023; 14:1192006. [PMID: 37614599 PMCID: PMC10442558 DOI: 10.3389/fmicb.2023.1192006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Accepted: 07/17/2023] [Indexed: 08/25/2023] Open
Abstract
Mixed culture fermentation with non-Saccharomyces yeasts and Saccharomyces cerevisiae as multi-starters has more advantages than spontaneous fermentation, and wine products with distinctive and pleasant aromas can fulfill the diverse demands of consumers. This study was carried out to illuminate the effect of sequential inoculation of indigenous Candida railenensis and S. cerevisiae on alcoholic fermentation behavior and chemical and aromatic characteristics of Vidal blanc icewine. During the mixed culture fermentation, C. railenensis was present in the initial and middle stages but was absent after 14 days. The results of basic chemical parameters showed that the glycerol content in the mixed culture-fermented icewine was higher than that of the pure fermented icewine, but the acetic acid content was the opposite. In terms of volatile aroma compounds, C. railenensis in the mixed culture fermentation reduced some metabolites such as lower alcohols, 1-hexanol, 3-methylthiopropanol, and their unpleasant notes and increased the production of some desired volatile aroma compounds such as benzaldehyde, β-damascenone, 2-furanmethanol, and 5-methyl furfural associated with rose, honey, nut, and caramel characteristics. Furthermore, C. railenensis also changed the sensory performance of icewine by participating in the fermentation of S. cerevisiae. These findings suggest that C. railenensis with positive enological properties has the ability to be used in icewine production, which has never been reported before.
Collapse
Affiliation(s)
- Jing Li
- School of Food and Health, Jinzhou Medical University, Jinzhou, Liaoning, China
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, Liaoning, China
| | - Mengnan Hong
- School of Food and Health, Jinzhou Medical University, Jinzhou, Liaoning, China
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
4
|
Miller GC, Pilkington LI, Barker D, Deed RC. Saturated Linear Aliphatic γ- and δ-Lactones in Wine: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15325-15346. [PMID: 36469412 DOI: 10.1021/acs.jafc.2c04527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Saturated linear aliphatic lactones are widespread aroma compounds in wine, linked to stone fruit, dried red fruit, and coconut descriptors. Despite their ubiquity, bioproduction pathways associated with these compounds in wine are unclear, but higher concentrations have been linked to many common vitivinicultural practices, including grape variety, microbiological influence, oak- and bottle-aging, and wine styles such as late harvest, noble rot, and icewine. Development of analytical techniques has enabled increasingly accurate quantification of lactones in wine, shedding more light on their potential origins. This review provides an in-depth summary of the research into linear aliphatic lactones over the past 50 years and provides direction for possible future research to elucidate the biogenesis of these compounds and better estimate their impact on wine aroma.
Collapse
Affiliation(s)
- Gillean C Miller
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Lisa I Pilkington
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - David Barker
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Rebecca C Deed
- School of Chemical Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
- School of Biological Sciences, Waipapa Taumata Rau, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| |
Collapse
|
5
|
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts. BEVERAGES 2022. [DOI: 10.3390/beverages8040059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The present research is aimed at investigating the potential of two commercial Saccharomyces cerevisiae strains (EC1118 and AWRI796) to generate wine-specific volatile molecule fingerprinting in relation to the initial must applied. To eliminate the effects of all the process variables and obtain more reliable results, comparative fermentations on interlaboratory scale of five different regional red grape musts were carried out by five different research units (RUs). For this purpose, the two S. cerevisiae strains were inoculated separately at the same level and under the same operating conditions. The wines were analyzed by means of SPME-GC/MS. Quali-quantitative multivariate approaches (two-way joining, MANOVA and PCA) were used to explain the contribution of strain, must, and their interaction to the final wine volatile fingerprinting. Our results showed that the five wines analyzed for volatile compounds, although characterized by a specific aromatic profile, were mainly affected by the grape used, in interaction with the inoculated Saccharomyces strain. In particular, the AWRI796 strain generally exerted a greater influence on the aromatic component resulting in a higher level of alcohols and esters. This study highlighted that the variable strain could have a different weight, with some musts experiencing a different trend depending on the strain (i.e., Negroamaro or Magliocco musts).
Collapse
|
6
|
Li J, Hong M, Qi B. Impact of Torulaspora delbrueckii During Fermentation on Aromatic Profile of Vidal Blanc Icewine. Front Microbiol 2022; 13:860128. [PMID: 35747371 PMCID: PMC9209767 DOI: 10.3389/fmicb.2022.860128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Accepted: 05/02/2022] [Indexed: 11/13/2022] Open
Abstract
Non-Saccharomyces yeasts usually have a positive effect on improving the diversity of wine aroma and increasing the differentiation of wine products. Among these non-Saccharomyces yeast species, Torulaspora delbrueckii is often studied and used in winemaking in recent years, but its application in icewine has not been reported yet. In this study, indigenous T. delbrueckii strains (TD1 and TD2) and Saccharomyces cerevisiae strains (commercial yeast SC1 and indigenous icewine yeast SC2) were sequentially inoculated for icewine fermentations; meanwhile, pure S. cerevisiae (SC1 and SC2) fermentations were used as the control; TD1, TD2, and SC2 strains used were screened from spontaneous fermentations of Vidal blanc icewine. The aim was to investigate the effect of T. delbrueckii on the aroma complexity of icewine, which is of great significance to the application of T. delbrueckii in icewine production. The results showed that T. delbrueckii was completely replaced by S. cerevisiae at the middle and later fermentative stages in mixed culture fermentations. Compared with the icewine fermented with pure S. cerevisiae, mixed culture fermented icewines contained lower acetic acid and ethanol, and higher glycerol. The inoculation of T. delbrueckii greatly impacted the levels of several important volatile compounds, and more 2-phenylethyl alcohol, isoamyl acetate, linalool, D-limonene, p-cymene and cineole were produced, and the fruity, flowery, and sweet characteristic was intensified. Moreover, the relevance of strain-specificity within T. delbrueckii to aroma compound differences was shown. To our knowledge, this study is the first to investigate the application of T. delbrueckii in Vidal blanc icewine fermentation, and volatile aroma compounds in the icewine fermented by T. delbrueckii and S. cerevisiae.
Collapse
|
7
|
New Ciders Made by an Exhaustion Method: An Option to Val-Orise Subproducts from the Making of Ice Ciders. BEVERAGES 2021. [DOI: 10.3390/beverages7040075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cryo-extraction (pressing of frozen apples), is one of the two freeze-enrichment systems allowed for the making of ice juices. Its ciders are often described as more complex and aromatic, however, the production yield is quite low. The Exhaustion method associated with the previous one proposes the valorisation of the discarded apple juice fractions for the making of new ciders. Three types of apple juices and three species of yeasts (S. bayanus, C6; S. cerevisiae, Levuline-CHP, and T. delbrueckii, Biodiva-TD291) have been used to evaluate the Exhaustion method. The ciders obtained were analysed for chemical and volatile composition as well as sensory characteristics. The yield (%) of the Exhaustion process ranged between 24 and 37%. The yeasts promoted the fermentation at different rates, providing ciders with alcoholic degrees between 9 and 12 (%v/v), and low volatile acidities. The yeast strain significantly influenced most of the parameters analysed, whereas the raw apple juice influenced the perception of the attributes fruity, apple and butter. Although the ciders produced by Exhaustion presented significantly lower concentrations of all the volatile compounds analysed than the corresponding ice ciders obtained by Cryo-extraction, the S. bayanus C6 and T. delbrueckii TD291 gave highly valued ciders from the sensory point of view.
Collapse
|
8
|
Chemical and Sensory Characterization of Vidal Icewines Fermented with Different Yeast Strains. FERMENTATION 2021. [DOI: 10.3390/fermentation7040211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The aim of this study is to comprehensively investigate the aroma composition and sensory attributes of Vidal icewine fermented with four yeast strains (ST, K1, EC1118, and R2). A total of 485 kinds of volatile components were identified by comprehensive two-dimensional gas chromatography-time of flight mass spectrometry, among which 347 kinds of volatile compounds were the same in four kinds of sample. The heat map was conducted with 156 volatile compounds, which have aroma contributions, and the analysis results identified the characteristics of the aroma composition of icewine fermented with different yeasts. Quantitative descriptive analysis was performed with a trained panel to obtain the sensory profiles. The aroma attributes of honey and nut of the icewine fermented by R2 were much higher than others. Partial least squares discriminant analysis further provided 40 compounds that were mainly responsible for the differences of the aroma characteristics of the icewines fermented by four yeasts. This study provides more data on the current status of Vidal icewines by main commercial yeasts.
Collapse
|
9
|
Ma Y, Xu Y, Tang K. Aroma of Icewine: A Review on How Environmental, Viticultural, and Oenological Factors Affect the Aroma of Icewine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6943-6957. [PMID: 34143625 DOI: 10.1021/acs.jafc.1c01958] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The aroma of a wine is mostly driven by not only the factors in the vineyard, such as the grape variety and harvest time, but also the fermentation process. Icewine is a unique, intensely sweet wine made from late harvested grapes that have frozen naturally on the vine. Different from normal table wines, the grapes used in icewine naturally undergo a dehydration process and freeze-thaw cycles, and the must for icewine making has to be pressed from frozen grapes. This pressing process leaves water behind as ice crystals and allows the grape juice to be concentrated with more sugars, acids, and other dissolved solids, resulting in a slower than normal fermentation. These special procedures can lead to a unique aroma characteristic of icewine. This review delves into recent advances in chemical compounds related to icewine aroma characteristics and addresses how changes in these aroma characteristics and composition are influenced by environmental, viticultural, and oenological factors in the vineyard and winery. Deficiencies in previous studies and future trends related to the flavor science of icewine were also briefly addressed.
Collapse
Affiliation(s)
- Yue Ma
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, 21000 Dijon, France
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ke Tang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| |
Collapse
|
10
|
Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine. FERMENTATION 2021. [DOI: 10.3390/fermentation7010007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Icewine is a sweet dessert wine whose sensory and chemical attributes are caused by technology peculiarities including the special climatic conditions and acceptable grape varieties. This study aimed to evaluate the sensory characteristics and aromatic compounds in experimental icewines produced from the grape varieties Rkatsiteli, Telti kuruk, Marselan, and Moldova that had been picked in the Odessa region at temperatures of at least minus 7 °C during the 2015 (H1) and 2016 (H2) harvests. Sensory attributes were determined by trained experts, and descriptors for icewines were chosen by consensus. A total of 33 aromatic compounds including 12 that exceeded the threshold were identified using chromatographic analysis. Rkatsiteli icewine obtained from H1 was characterized by the highest concentration of geraniol, 1-octanol, and 2-phenyl acetate, influencing the pronounced citrus and sweet fruit aromas in sensory profiles. The highest concentrations of ethyl hexanoate and ethyl octanoate associated with aromas of dried fruits were detected in Moldova and Marselan icewines made from H2. No 1-hexanol and benzyl alcohol were found in Rkatsiteli and Telti kuruk icewines. Only Moldova and Marselan icewines had γ-nonalactone and benzaldehyde, respectively. Sensory parameters and the quantity of aromatic compounds of Ukrainian experimental icewines depended on harvest date and grape varieties.
Collapse
|
11
|
Liu X, Xu S, Wang M, Wang L, Liu J. Effect of mixed fermentation with
Pichia fermentans
,
Hanseniaspora uvarum,
and
Wickeramomyces anomala
on the quality of fig (
Ficus carica L
.) wines. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15169] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xing Liu
- Department of Pharmaceutical Engineering School of Chemistry and Chemical Engineering Central South University Changsha China
| | - Shijie Xu
- Department of Pharmaceutical Engineering School of Chemistry and Chemical Engineering Central South University Changsha China
| | - Mengke Wang
- Department of Pharmaceutical Engineering School of Chemistry and Chemical Engineering Central South University Changsha China
| | - Lingqi Wang
- Department of Pharmaceutical Engineering School of Chemistry and Chemical Engineering Central South University Changsha China
| | - Jiajia Liu
- Department of Pharmaceutical Engineering School of Chemistry and Chemical Engineering Central South University Changsha China
| |
Collapse
|
12
|
Shi X, Chen Y, Xiao J, Li D, Wang B. Effects of harvest dates on microbial communities of ice grape skins from Xinjiang of China. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.08.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
13
|
Picinelli Lobo A, Pando Bedriñana R, Rodríguez Madrera R, Suárez Valles B. Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction. Food Chem 2020; 338:127829. [PMID: 32818867 DOI: 10.1016/j.foodchem.2020.127829] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 07/13/2020] [Accepted: 08/10/2020] [Indexed: 01/13/2023]
Abstract
Nine ciders obtained by cryo-extraction were analysed for chemical, olfactometric and sensory characteristics. Three types of ice apple juices and three autochthonous yeast strains were evaluated. The quantitative volatile profile is mainly influenced by the apple juice. Regarding the olfactometric profiles of the ice ciders, 23 odorants not previously found in Spanish still ciders, and described as sweet, spicy, fruity and floral were observed. Among these, it is worth mentioning 5 high-boiling point compounds found in an olfactometric zone where heavy, phenolic odours predominate in still ciders. The sensory descriptions obtained by Check-All-That-Apply classified the ice ciders mainly by their sweet taste and smoothness, these attributes being the most influential in the assessment of the overall quality of the ciders. The most highly valued ciders were described as the sweetest, most fruity ones, in agreement with their having the highest values for the ratio between total sugars and total acidity.
Collapse
|
14
|
Ma TZ, Gong PF, Lu RR, Zhang B, Morata A, Han SY. Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of 'Italian Riesling' Icewine. Molecules 2020; 25:molecules25112657. [PMID: 32521617 PMCID: PMC7321132 DOI: 10.3390/molecules25112657] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 06/03/2020] [Accepted: 06/03/2020] [Indexed: 11/29/2022] Open
Abstract
The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. ‘Italian Riesling’ icewines from the Hexi Corridor Region of China were clarified by fining agents (bentonite (BT) and soybean protein (SP)), membrane filtration (MF), and centrifugation (CF) methods. The clarity, physicochemical indexes, volatile components, and aromatic attributes of treated wines were investigated. Both the fining agents and mechanical clarification treatments increased the transmittance and decreased the color intensity of icewine samples. Bentonite fining significantly influenced the total sugar content, total acidity and volatile acidity. Total acidity decreased 2–3.5% and volatile acidity 2–12%. MF showed the greatest influence on total phenol content, decreasing the initial content by 12%, while other treatments by less than 8%. Volatile analysis indicated that both the categories and contents of volatile compounds of wine samples decreased. MF treatment showed the most significant influence, while SP fining showed much lower impact. Odor activity values indicated the compound with the highest odor activity in Italian Riesling icewines was β-damascenone. For this compound, BT and SP did not show significant differences, however, in MF and CF it decreased by 20% and 63%, respectively. Furthermore, with high impact on aroma were: ethyl hexanoate which reduced by 20–80% especially in MF; rose oxide which extremely reduced in MF and undetected in BT, SP, and CF; isoamyl acetate which reduced by 3–33% and linalool decreased by 10–20% and undetected for BT. Principle component analysis indicated that icewine clarified by different methods could be distinguished and positively correlated with odor-active compounds. Floral and fruity were the dominant aroma series in icewine samples followed by fatty, earthy, spicy, vegetative and pungent flavor. The total odor active value of these series significantly (p < 0.5) decreased in different clarification treatments. Sensory evaluation showed similar results, but the SP and CF wine samples achieved better sensory quality. This study provides information that could help to optimize the clarification of ice wines.
Collapse
Affiliation(s)
- Teng-Zhen Ma
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (T.-Z.M.); (P.-F.G.); (R.-R.L.); (B.Z.)
| | - Peng-Fei Gong
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (T.-Z.M.); (P.-F.G.); (R.-R.L.); (B.Z.)
| | - Rong-Rong Lu
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (T.-Z.M.); (P.-F.G.); (R.-R.L.); (B.Z.)
| | - Bo Zhang
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (T.-Z.M.); (P.-F.G.); (R.-R.L.); (B.Z.)
| | - Antonio Morata
- Food Technology Department, Technical College of Agricultural Engineers, Technical University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain;
| | - Shun-Yu Han
- Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (T.-Z.M.); (P.-F.G.); (R.-R.L.); (B.Z.)
- Correspondence: ; Tel.: +86-0931-7632-968
| |
Collapse
|
15
|
Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03395-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
16
|
Hong M, Li J, Chen Y. Characterization of tolerance and multi-enzyme activities in non-Saccharomyces yeasts isolated from Vidal blanc icewine fermentation. J Food Biochem 2019; 43:e13027. [PMID: 31478209 DOI: 10.1111/jfbc.13027] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 07/03/2019] [Accepted: 08/11/2019] [Indexed: 12/26/2022]
Abstract
This work aim to study the tolerance and aroma-related enzymes activities of the non-Saccharomyces yeasts in Vidal blanc icewine from the Huanren region of China. The strains were identified by sequencing internal transcribed spacer (ITS) region and the 26S rDNA D1/D2 domain genes and all representative non-Saccharomyces yeasts were belonged to genera Metschnikowia, Hanseniaspora, Torulaspora, Candida, and Debaryomyces. A total of 28 strains were carried out for tolerance experiments and results suggested that most of them could tolerate 500 g/L glucose, 4% ethanol, 20 g/L tartaric acid, and 350 mg/L SO2 . Finally, a total of 17 strains with better tolerance were carried out for the β-glucosidase, β-xylosidase, and pectinase activities experiments. The results showed that Candida railenensis HC08 and the strains of Hanseniaspora genus have satisfactory multi-enzyme activities, which can be used to design mixed fermentation to produce characteristic icewine. PRACTICAL APPLICATIONS: Non-Saccharomyces yeasts produces a series of hydrolytic enzymes that are thought to have a significant contribution to the aroma complexity of wines, however, are poorly explored in icewine. In this work, most of the non-Saccharomyces yeasts screened from Chinese icewine can adapt well to the high-sugar and high-acid environment of icewine, and can secrete hydrolase. The application of these strains in mixed fermentation could provide a prospect for the production of characteristic icewine.
Collapse
Affiliation(s)
- Mengnan Hong
- Institute of Food Science and Engineering, Jinzhou Medical University, Jinzhou, P.R. China
| | - Jing Li
- Institute of Food Science and Engineering, Jinzhou Medical University, Jinzhou, P.R. China
| | - Yuwen Chen
- Institute of Food Science and Engineering, Jinzhou Medical University, Jinzhou, P.R. China
| |
Collapse
|
17
|
Dynamic changes in norisoprenoids and phenylalanine-derived volatiles in off-vine Vidal blanc grape during late harvest. Food Chem 2019; 289:645-656. [DOI: 10.1016/j.foodchem.2019.03.101] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2018] [Revised: 03/02/2019] [Accepted: 03/19/2019] [Indexed: 12/13/2022]
|
18
|
Li J, Hu WZ, Xu YP. Diversity and Dynamics of Yeasts During Vidal Blanc Icewine Fermentation: A Strategy of the Combination of Culture-Dependent and High-Throughput Sequencing Approaches. Front Microbiol 2019; 10:1588. [PMID: 31354677 PMCID: PMC6637317 DOI: 10.3389/fmicb.2019.01588] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Accepted: 06/25/2019] [Indexed: 11/13/2022] Open
Abstract
In this study, attention has been focused on the ecology of yeasts during the spontaneous and inoculated fermentation processes of Vidal blanc icewine in northeast China, which is very important for screening autochthonous yeast strains, understanding the roles of these strains, and managing fermentation. The strategies were to conduct spontaneous and inoculated laboratory-scale fermentation processes simultaneously and to analyze the samples taken at different fermentation stages by culture-dependent and -independent methods. Three hundred and thirty-eight yeast strains were isolated and twelve genera were identified by sequencing. During the spontaneous fermentation process, non-Saccharomyces yeasts were predominant in the initial and middle stages, whereas Saccharomyces dominated in the later stages; Candida was preponderant in the whole process, and its abundance in the final stages was only lower than Saccharomyces. The inoculated fermentation was characterized by a predominance of Saccharomyces throughout the fermentation process; non-Saccharomyces yeasts were observed in the early stage. The internal transcribed spacer (ITS) 2 region gene was firstly used to analyze the yeast diversity in the samples during the icewine fermentation processes by high-throughput sequencing (HTS), and a more complex mycobiota was revealed. Moreover, the dynamics of other major fungi (mainly Davidiella and Alternaria) during icewine fermentation processes were also revealed, which have never been reported in icewine before.
Collapse
Affiliation(s)
- Jing Li
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, China.,Institute of Food Science and Engineering, Jinzhou Medical University, Jinzhou, China
| | - Wen-Zhong Hu
- College of Life Science, Dalian Minzu University, Dalian, China
| | - Yong-Ping Xu
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian, China
| |
Collapse
|
19
|
Lu Y, Chi Y, Lv Y, Yang G, He Q. Evolution of the volatile flavor compounds of Chinese horse bean-chili-paste. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.035] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
20
|
Lan YB, Xiang XF, Qian X, Wang JM, Ling MQ, Zhu BQ, Liu T, Sun LB, Shi Y, Reynolds AG, Duan CQ. Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution. Food Chem 2019; 287:186-196. [PMID: 30857688 DOI: 10.1016/j.foodchem.2019.02.074] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 02/09/2019] [Accepted: 02/16/2019] [Indexed: 11/29/2022]
Abstract
Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in key odor-active volatile compounds between 'Beibinghong' (Vitis amurensis × V. vinifera) icewines and dry wines were investigated by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Acceptable agreement between the olfactometric and quantitative results was obtained. 'Beibinghong' icewine was characterized by high concentrations of volatile phenols, lactones, (E)-β-damascenone, and phenylacetaldehyde, which were associated with on-vine freezing-thawing events in grape. Low concentrations of higher alcohol acetates and ethyl esters of fatty acids were attributed to hyperosmotic stress during fermentation. The overall aroma of icewine could be mimicked by reconstitution containing 44 identified volatiles. Partial least squares regression analysis demonstrated that the concentrations of these volatile compounds determined the distinct sensory profiles of icewines, which have higher intensities of honey/sweet, smoky, caramel, dried fruit, apricot/peach, and floral aromas, and lower intensities of fresh fruity and herbaceous notes in comparison with dry wines.
Collapse
Affiliation(s)
- Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiao-Feng Xiang
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xu Qian
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Jia-Ming Wang
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario L2S 3A1, Canada
| | - Meng-Qi Ling
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Bao-Qing Zhu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Tao Liu
- Ji'an Ginseng Industry Development Center, Tonghua 134000, China
| | - Lian-Bo Sun
- Ji'an General Station of Agricultural Technology Extension, Tonghua 134000, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Andrew G Reynolds
- Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario L2S 3A1, Canada
| | - Chang-Qing Duan
- Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
| |
Collapse
|
21
|
Yan B, Sadiq FA, Cai Y, Fan D, Zhang H, Zhao J, Chen W. Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp. Int J Mol Sci 2019; 20:ijms20040818. [PMID: 30769815 PMCID: PMC6412449 DOI: 10.3390/ijms20040818] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 02/02/2019] [Accepted: 02/12/2019] [Indexed: 11/25/2022] Open
Abstract
Untargeted metabolomics is a valuable tool to analyze metabolite profiles or aroma fingerprints of different food products. However, less attention has been paid to determining the aroma characteristics of Chinese steamed breads (CSBs) by using this approach. The aim of this work was to evaluate the key aroma compounds and their potential generation pathway in Chinese steamed bread produced with type I sourdough by a metabolomics approach. Based on the aroma characteristics analysis, CSBs produced with type I sourdough and baker’s yeast were clearly distinguishable by principal component analysis (PCA) scores plot. A total of 13 compounds in sourdough-based steamed breads were given the status of discriminant markers through the untargeted metabolomics analysis. According to the odor activity values (OAVs) of discriminant aroma markers, ethyl acetate (fruity), ethyl lactate (caramel-like), hexyl acetate (fruity), (E)-2-nonenal (fatty) and 2-pentylfuran (fruity) were validated as the key volatile compounds in the breads produced with type I sourdough as compared to the baker’s yeast leavened steamed bread. The metabolite analysis in proofed dough indicated that esters are mainly generated by the reaction between acid and alcohol during steaming, and aldehydes are derived from the oxidation of palmitoleic acid and linoleic acid during proofing and steaming.
Collapse
Affiliation(s)
- Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Faizan A Sadiq
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Yijie Cai
- Suzhou Tourism and Finance Institute., Suzhou 215104, China.
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China.
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China.
- Beijing Innovation Centre of Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| |
Collapse
|
22
|
Zhang BQ, Shen JY, Duan CQ, Yan GL. Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine. Front Microbiol 2018; 9:2303. [PMID: 30405538 PMCID: PMC6204404 DOI: 10.3389/fmicb.2018.02303] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2018] [Accepted: 09/10/2018] [Indexed: 01/01/2023] Open
Abstract
Using novel non-Saccharomyces strains is regarded as an effective way to improve the aroma diversity of wines to meet the expectations of consumers. The non-Saccharomyces Hanseniaspora vineae and Metschnikowia pulcherrima have good aromatic properties useful for the production of table wine. However, no detailed information is available on their performances in icewine fermentation. In this study, simultaneous and sequential fermentation trials of indigenous M. pulcherrima CVE-MP20 or H. vineae CVE-HV11 with S. cerevisiae (SC45) were performed in 50-L fermenters of Vidal icewine, respectively. The results showed that SC45 cofermented with different non-Saccharomyces strains could generate a distinct aroma quality of icewine compared with four S. cerevisiae strain monocultures as evidenced by principal component analysis (PCA). Mixed fermentation of MP20/SC45 produced higher contents of acetate esters and β-damascenone with lower C6 alcohols relative to SC45 monoculture. Interestingly, HV11/SC45 generated the highest amounts of C6 alcohols [(Z)-3-hexen-1-ol and (E)-3-hexen-1-ol], higher alcohols (isobutanol, isopentanol, and 2-phenylethanol), acetate esters (2-phenethyl acetate and isoamyl acetate), cis-rose oxide, β-damascenone, and phenylacetaldehyde. Compared with simultaneous inoculation, sequential inoculation could achieve higher aroma diversity and produce higher intensity of fruity, flowery, and sweet attributes of icewine as assessed by calculating the odor activity values (OAVs). Our results verified the desired enological characteristics of H. vineae strain in icewine fermentation and also demonstrated that using indigenous non-Saccharomyces and Saccharomyces strains is a feasible way to improve aroma diversity of icewine products, which could provide an alternative way to meet the requirement of wine consumers for diversified aromatic quality.
Collapse
Affiliation(s)
- Bo-Qin Zhang
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Jing-Yun Shen
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Chang-Qing Duan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| | - Guo-Liang Yan
- Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
| |
Collapse
|
23
|
Li J, Hu W, Huang X, Xu Y. Investigation of yeast population diversity and dynamics in spontaneous fermentation of Vidal blanc icewine by traditional culture-dependent and high-throughput sequencing methods. Food Res Int 2018; 112:66-77. [DOI: 10.1016/j.foodres.2018.06.011] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2018] [Revised: 05/31/2018] [Accepted: 06/02/2018] [Indexed: 12/26/2022]
|
24
|
Huang L, Ma Y, Tian X, Li JM, Li LX, Tang K, Xu Y. Chemosensory characteristics of regional Vidal icewines from China and Canada. Food Chem 2018; 261:66-74. [DOI: 10.1016/j.foodchem.2018.04.021] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 04/08/2018] [Accepted: 04/09/2018] [Indexed: 11/24/2022]
|
25
|
Avizcuri-Inac JM, González-Hernández M, Rosáenz-Oroz D, Martínez-Ruiz R, Vaquero-Fernández L. Chemical and sensory characterisation of sweet wines obtained by different techniques. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2018. [DOI: 10.1051/ctv/20183301015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Little is known about the chemical and sensory characteristics of natural sweet wines obtained by different grape dehydration processes. The main aim of this work is to characterise several natural sweet wines, in order to understand the influence of grape dehydration on the chemical and sensory profile of those wines. First, conventional oenological parameters and low molecular weight phenolic compounds have been determined. Next, sensory descriptive analysis was performed on individual samples based on citation frequencies for aroma attributes and conventional intensity scores for taste and mouth-feel properties. Low molecular weight phenolic compounds and acidity were found in a lower concentration in most wines from off-vine dried grapes. Late harvest wine presented higher amounts of phenolics. White wines showed higher sensory and chemical acidity. Most wines obtained from off-vine and on-vine grape dehydration presented common notes of dry fruits and raisins as aroma properties. Chemical and sensory analyses performed in this study were able to define sweet wines. No significant differences have been found in chemical and sensory profiles of sweet wines according to dehydration processes of the grapes. Late harvest wine and white wines were differentiated from other wines through chemical and sensory analysis.
Collapse
|
26
|
Bučková M, Puškárová A, Ženišová K, Kraková L, Piknová Ľ, Kuchta T, Pangallo D. Novel insights into microbial community dynamics during the fermentation of Central European ice wine. Int J Food Microbiol 2018; 266:42-51. [DOI: 10.1016/j.ijfoodmicro.2017.11.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 11/06/2017] [Accepted: 11/14/2017] [Indexed: 11/28/2022]
|
27
|
Araniti F, Sánchez-Moreiras AM, Graña E, Reigosa MJ, Abenavoli MR. Terpenoid trans-caryophyllene inhibits weed germination and induces plant water status alteration and oxidative damage in adult Arabidopsis. PLANT BIOLOGY (STUTTGART, GERMANY) 2017; 19:79-89. [PMID: 27173056 DOI: 10.1111/plb.12471] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Accepted: 05/10/2016] [Indexed: 05/22/2023]
Abstract
trans-Caryophyllene (TC) is a sesquiterpene commonly found as volatile component in many different aromatic plants. Although the phytotoxic effects of trans-caryophyllene on seedling growth are relatively explored, not many information is available regarding the phytotoxicity of this sesquiterpenes on weed germination and on adult plants. The phytotoxic potential of TC was assayed in vitro on weed germination and seedling growth to validate its phytotoxic potential on weed species. Moreover, it was assayed on the metabolism of Arabidopsis thaliana adult plants, through two different application ways, spraying and watering, in order to establish the primary affected organ and to deal with the unknown mobility of the compound. The results clearly indicated that TC inhibited both seed germination and root growth, as demonstrated by comparison of the ED50 values. Moreover, although trans-caryophyllene-sprayed adult Arabidopsis plants did not show any effect, trans-caryophyllene-watered plants became strongly affected. The results suggested that root uptake was a key step for the effectiveness of this natural compound and its phytotoxicity on adult plants was mainly due to the alteration of plant water status accompanied by oxidative damage.
Collapse
Affiliation(s)
- F Araniti
- Dipartimento di AGRARIA, Università Mediterranea di Reggio Calabria, Facoltà di Agraria, Reggio Calabria, Italy
| | | | - E Graña
- Department of Plant Biology and Soil Science, University of Vigo, Vigo, Spain
| | - M J Reigosa
- Department of Plant Biology and Soil Science, University of Vigo, Vigo, Spain
| | - M R Abenavoli
- Dipartimento di AGRARIA, Università Mediterranea di Reggio Calabria, Facoltà di Agraria, Reggio Calabria, Italy
| |
Collapse
|
28
|
Wang SY, Li YQ, Li T, Yang HY, Ren J, Zhang BL, Zhu BQ. Dibasic Ammonium Phosphate Application Enhances Aromatic Compound Concentration in Bog Bilberry Syrup Wine. Molecules 2016; 22:molecules22010052. [PMID: 28036078 PMCID: PMC6155706 DOI: 10.3390/molecules22010052] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2016] [Revised: 12/16/2016] [Accepted: 12/25/2016] [Indexed: 11/16/2022] Open
Abstract
A nitrogen deficiency always causes bog bilberry syrup wine to have a poor sensory feature. This study investigated the effect of nitrogen source addition on volatile compounds during bog bilberry syrup wine fermentation. The syrup was supplemented with 60, 90, 120 or 150 mg/L dibasic ammonium phosphate (DAP) before fermentation. Results showed that an increase of DAP amounts accelerated fermentation rate, increased alcohol content, and decreased sugar level. Total phenol and total flavonoid content were also enhanced with the increase of DAP amounts. A total of 91 volatile compounds were detected in the wine and their concentrations were significantly enhanced with the increase of DAP. Ethyl acetate, isoamyl acetate, phenethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, isobutanol, isoamyl alcohol, levo-2,3-butanediol, 2-phenylethanol, meso-2,3-butanediol, isobutyric acid, hexanoic acid, and octanoic acid exhibited a significant increase of their odor activity value (OAV) with the increase of DAP amounts. Bog bilberry syrup wine possessed fruity, fatty, and caramel flavors as its major aroma, whereas a balsamic note was the least present. The increase of DAP amounts significantly improved the global aroma attributes, thereby indicating that DAP supplementation could promote wine fermentation performance and enhance the sensory quality of bog bilberry syrup wine.
Collapse
Affiliation(s)
- Shao-Yang Wang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China.
| | - Yi-Qing Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China.
| | - Teng Li
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China.
| | - Hang-Yu Yang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China.
| | - Jie Ren
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China.
| | - Bo-Lin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China.
| | - Bao-Qing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 10083, China.
| |
Collapse
|
29
|
Bowen AJ, Reynolds AG, Lesschaeve I. Harvest date and crop level influence sensory and chemical profiles of Ontario Vidal blanc and Riesling icewines. Food Res Int 2016; 89:591-603. [DOI: 10.1016/j.foodres.2016.09.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Revised: 08/30/2016] [Accepted: 09/02/2016] [Indexed: 10/21/2022]
|
30
|
Khairallah R, Reynolds AG, Bowen AJ. Harvest date effects on aroma compounds in aged Riesling icewines. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4398-4409. [PMID: 26831038 DOI: 10.1002/jsfa.7650] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2016] [Revised: 01/20/2016] [Accepted: 02/01/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Riesling icewine is an important product of the Ontario wine industry. The objective of this study was to characterize concentrations in aroma compounds in aged icewines associated with three harvest dates (H1, H2, H3) using stir bar sorptive extraction-gas chromatography-mass spectrometry and to make inferences, where appropriate, with respect to their roles in potential wine quality. RESULTS Delaying harvest decreased concentrations of many odorants, but increased many critical odor-active compounds; e.g. 1-octen-3-ol, ethyl benzoate, ethyl octanoate, cis-rose oxide, and β-ionone. H1 wines had higher concentrations of four aldehydes, three alcohols, nine esters, seven terpenes, γ-nonalactone, p-vinylguaiacol, β-damascenone, and 2-furanmethanol. However, many of these compounds, with some exceptions, have relatively high odor thresholds. Fourteen compounds were above their odor thresholds, including decanal, 1-octen-3-ol, phenylethyl alcohol, four ethyl esters, cis-rose oxide, linalool, γ-nonalactone, p-vinylguaiacol, ethyl cinnamate, β-damascenone, and 1,1,6-trimethyl-1,2-dihydronaphthalene. H3 wines contained higher concentrations of highly odor-active compounds, e.g. 1-octen-3-ol, cis-rose oxide, and β-ionone. Only phenylethyl alcohol [H3 odor activity value (OAV) = 0.33 (honey, spice, rose)] and linalool [H3 OAV = 0.92 (floral, lavender)] had H3 OAVs < 1. CONCLUSIONS Early harvest increased many esters and aliphatic compounds, but delayed harvest appeared to substantially increase concentrations of several highly odor-active compounds. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ramsey Khairallah
- Cool Climate Oenology & Viticulture Institute, Brock University, St. Catharines, Ontario, Canada L2S 3A1
| | - Andrew G Reynolds
- Cool Climate Oenology & Viticulture Institute, Brock University, St. Catharines, Ontario, Canada L2S 3A1
| | - Amy J Bowen
- Consumer Insights and Product Innovation, Vineland Research and Innovation Center, 4890 Victoria Avenue North, Box 4000, Vineland Station, Ontario, Canada L0R 2E0
| |
Collapse
|
31
|
Lan YB, Qian X, Yang ZJ, Xiang XF, Yang WX, Liu T, Zhu BQ, Pan QH, Duan CQ. Striking changes in volatile profiles at sub-zero temperatures during over-ripening of 'Beibinghong' grapes in Northeastern China. Food Chem 2016; 212:172-82. [PMID: 27374521 DOI: 10.1016/j.foodchem.2016.05.143] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2015] [Revised: 05/23/2016] [Accepted: 05/23/2016] [Indexed: 10/21/2022]
Abstract
The evolution of free and glycosidically bound volatile compounds in 'Beibinghong' (Vitis vinifera×Vitis amurensis) grape berries throughout on-vine over-ripening and freezing processes was studied in two vintages. The aroma profiles of 'Beibinghong' icewine berries were characterized by C6 compounds, higher alcohols and terpenoids in free fractions and carbonyl compounds, higher alcohols, C6 alcohols and terpenoids in bound fractions. With regard to free volatile compounds, there was a decrease in the concentration of C6 compounds, terpenols and norisoprenoids and an increase of terpene oxides during over-ripening process. A striking alteration of volatile profile occurred at sub-zero temperatures, particularly for the free fractions such as C6 alcohols, higher alcohols and oxidative terpene derivatives. These changes were attributed to a series of reactions (biotransformation, oxidation and anaerobic metabolism) induced by water loss and especially freeze-thaw cycles. PCA revealed temperature and rainfall affected the accumulation of volatile compounds during over-ripening processes.
Collapse
Affiliation(s)
- Yi-Bin Lan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xu Qian
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhong-Jun Yang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiao-Feng Xiang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Wei-Xi Yang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Tao Liu
- Ji'an Municipal Bureau of Agriculture, Ji'an 134200, China
| | - Bao-Qing Zhu
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Qiu-Hong Pan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Chang-Qing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
32
|
Carbonell-Capella JM, Parniakov O, Barba FJ, Grimi N, Bals O, Lebovka N, Vorobiev E. “Ice” juice from apples obtained by pressing at subzero temperatures of apples pretreated by pulsed electric fields. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.016] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|