1
|
Tarko T, Duda A. Volatilomics of Fruit Wines. Molecules 2024; 29:2457. [PMID: 38893332 PMCID: PMC11173689 DOI: 10.3390/molecules29112457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/16/2024] [Accepted: 05/20/2024] [Indexed: 06/21/2024] Open
Abstract
Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main groups of compounds that shape the aroma of wines, their origin, precursors, and selected metabolic pathways. The paper classifies fruit wines into several categories, including ciders and apple wines, cherry wines, plum wines, berry wines, citrus wines, and exotic wines. The following article discusses the characteristics of volatiles that shape the aroma of each group of wine and the concentrations at which they occur. It also discusses how the strain and species of yeast and lactic acid bacteria can influence the aroma of fruit wines. The article also covers techniques for evaluating the volatile compound profile of fruit wines, including modern analytical techniques.
Collapse
Affiliation(s)
- Tomasz Tarko
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland;
| | | |
Collapse
|
2
|
Alfieri G, Modesti M, Riggi R, Bellincontro A. Recent Advances and Future Perspectives in the E-Nose Technologies Addressed to the Wine Industry. SENSORS (BASEL, SWITZERLAND) 2024; 24:2293. [PMID: 38610504 PMCID: PMC11014050 DOI: 10.3390/s24072293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 03/26/2024] [Accepted: 04/01/2024] [Indexed: 04/14/2024]
Abstract
Electronic nose devices stand out as pioneering innovations in contemporary technological research, addressing the arduous challenge of replicating the complex sense of smell found in humans. Currently, sensor instruments find application in a variety of fields, including environmental, (bio)medical, food, pharmaceutical, and materials production. Particularly the latter, has seen a significant increase in the adoption of technological tools to assess food quality, gradually supplanting human panelists and thus reshaping the entire quality control paradigm in the sector. This process is happening even more rapidly in the world of wine, where olfactory sensory analysis has always played a central role in attributing certain qualities to a wine. In this review, conducted using sources such as PubMed, Science Direct, and Web of Science, we examined papers published between January 2015 and January 2024. The aim was to explore prevailing trends in the use of human panels and sensory tools (such as the E-nose) in the wine industry. The focus was on the evaluation of wine quality attributes by paying specific attention to geographical origin, sensory defects, and monitoring of production trends. Analyzed results show that the application of E-nose-type sensors performs satisfactorily in that trajectory. Nevertheless, the integration of this type of analysis with more classical methods, such as the trained sensory panel test and with the application of destructive instrument volatile compound (VOC) detection (e.g., gas chromatography), still seems necessary to better explore and investigate the aromatic characteristics of wines.
Collapse
Affiliation(s)
| | | | | | - Andrea Bellincontro
- Department for Innovation in Biological, Agro-Food and Forest Systems, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy; (G.A.); (M.M.); (R.R.)
| |
Collapse
|
3
|
Yang W, Su Y, Wang R, Zhang H, Jing H, Meng J, Zhang G, Huang L, Guo L, Wang J, Gao W. Microbial production and applications of β-glucosidase-A review. Int J Biol Macromol 2024; 256:127915. [PMID: 37939774 DOI: 10.1016/j.ijbiomac.2023.127915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 10/03/2023] [Accepted: 11/04/2023] [Indexed: 11/10/2023]
Abstract
β-Glucosidase exists in all areas of living organisms, and microbial β-glucosidase has become the main source of its production because of its unique physicochemical properties and the advantages of high-yield production by fermentation. With the rise of the green circular economy, the production of enzymes through the fermentation of waste as the substrate has become a popular trend. Lignocellulosic biomass is an easily accessible and sustainable feedstock that exists in nature, and the production of biofuels from lignocellulosic biomass requires the involvement of β-glucosidase. This review proposes ways to improve β-glucosidase yield and catalytic efficiency. Optimization of growth conditions and purification strategies of enzymes can increase enzyme yield, and enzyme immobilization, genetic engineering, protein engineering, and whole-cell catalysis provide solutions to enhance the catalytic efficiency and activity of β-glucosidase. Besides, the diversified industrial applications, challenges and prospects of β-glucosidase are also described.
Collapse
Affiliation(s)
- Wenqi Yang
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China; Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin 300072, China
| | - Yaowu Su
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China; Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin 300072, China
| | - Rubing Wang
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China; Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin 300072, China
| | - Huanyu Zhang
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China; Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin 300072, China
| | - Hongyan Jing
- Traditional Chinese Medicine College, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Jie Meng
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China; Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin 300072, China
| | - Guoqi Zhang
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China; Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin 300072, China
| | - Luqi Huang
- National Resource Center for Chinese Meteria Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Lanping Guo
- National Resource Center for Chinese Meteria Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China; State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs.
| | - Juan Wang
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China; Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin 300072, China.
| | - Wenyuan Gao
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China; Key Laboratory of Systems Bioengineering, Ministry of Education, Tianjin University, Tianjin 300072, China.
| |
Collapse
|
4
|
Lu HC, Hu L, Liu Y, Cheng CF, Chen W, Li SD, He F, Duan CQ, Wang J. Manipulating the severe shoot topping delays the harvest date and modifies the flavor composition of Cabernet Sauvignon wines in a semi-arid climate. Food Chem 2023; 405:135008. [PMID: 36435103 DOI: 10.1016/j.foodchem.2022.135008] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 11/16/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022]
Abstract
This study aimed to mitigate the adverse effects of global warming by applying severe shoot topping (SST) to grapevines in a semi-arid climate. A three-year study (2018-2020) was performed to investigate the impact of SST on wine flavor composition. Results showed that SST effectively delayed the grape harvest date, which was more evident in the dry and warm vintage (7-11 d). SST significantly increased the concentration of myricetin-based flavonols in wines which were 18% higher than in untreated wines. Through orthogonal partial least squares discriminant analysis (OPLS-DA), SST wines were characterized by more abundant phenolic compounds and higher sensory scores. The carry-over effect of applying SST in consecutive years in the same vines could be reflected in wine color. The correlations among wine metabolites, color and aroma parameters, and sensory parameters were evaluated through multiple analyses. This study provided an idea for delaying grape ripening in a semi-arid climate.
Collapse
Affiliation(s)
- Hao-Cheng Lu
- 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
| | - Li Hu
- 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
| | - Yao Liu
- 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
| | - Chi-Fang Cheng
- CITIC Guoan Wine Co. Ltd, Manasi 832200, Xinjiang, China
| | - Wu Chen
- CITIC Guoan Wine Co. Ltd, Manasi 832200, Xinjiang, China
| | - Shu-De Li
- CITIC Guoan Wine Co. Ltd, Manasi 832200, Xinjiang, China
| | - Fei He
- 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
| | - 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
| | - Jun Wang
- 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
|
5
|
Marigliano LE, Yu R, Torres N, Medina-Plaza C, Oberholster A, Kurtural SK. Overhead photoselective shade films mitigate effects of climate change by arresting flavonoid and aroma composition degradation in wine. FRONTIERS IN PLANT SCIENCE 2023; 14:1085939. [PMID: 36778687 PMCID: PMC9912179 DOI: 10.3389/fpls.2023.1085939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Accepted: 01/10/2023] [Indexed: 06/18/2023]
Abstract
INTRODUCTION Overhead photoselective shade films installed in vineyards improve berry composition in hot grape-growing regions. The aim of the study was to evaluate the flavonoid and aroma profiles and composition of wines from Cabernet Sauvignon grapes (Vitis vinifera L.) treated with partial solar radiation exclusion. METHODS Experimental design consisted in a randomized experiment with four shade films (D1, D3, D4, D5) with differing solar radiation spectra transmittance and compared to an uncovered control (C0) performed over two seasons (2021 and 2022) in Oakville (CA, USA). Berries were collected by hand at harvest and individual vinifications for each treatment and season were conducted in triplicates. Then, wine chemical composition, flavonoid and aromatic profiles were analyzed. RESULTS The wines from D4 treatment had greater color intensity and total phenolic index due to co-pigmentation with anthocyanins. Shade film wines D5 and D1 from the 2020 vintage demonstrated increased total anthocyanins in the hotter of the two experimental years. In 2021, reduced cluster temperatures optimized total anthocyanins in D4 wines. Reduced cluster temperatures modulated anthocyanin acylation, methylation and hydroxylation in shade film wines. Volatile aroma composition was analyzed using gas chromatography mass spectroscopy (GCMS) and D4 wines exhibited a more fruity and pleasant aroma profile than C0 wines. DISCUSSION Results provided evidence that partial solar radiation exclusion in the vineyard using overhead shade films directly improved flavonoid and aroma profiles of resultant wines under hot vintage conditions, providing a tool for combatting air temperatures and warmer growing conditions associated with climate change.
Collapse
|
6
|
Wang Y, Wang M, Li W, Wang X, Kong W, Huang W, Zhan J, Xia G, You Y. Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine. Front Nutr 2022; 9:1031594. [PMID: 36562039 PMCID: PMC9763556 DOI: 10.3389/fnut.2022.1031594] [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: 08/30/2022] [Accepted: 11/14/2022] [Indexed: 12/12/2022] Open
Abstract
Introduction Indigenous yeasts are generally found in grapes, vineyards, and natural environments. Sequential inoculation and fermentation with non-Saccharomyces cerevisiae yeast (H30) and Saccharomyces cerevisiae (YT13) also improve the flavor of wine. Methods This study sequentially inoculated fermented Petit Manseng and natural grape juice with native H30 and YT13 selected from vineyards in Yantai, China. Results and discussion The sensory characteristics of Petit Manseng wine were evaluated by detecting the primary organic acids, phenolic acid compounds, and volatile ester compounds. The results showed that the lactic acid content of the natural wine fermented sequentially with H30 and YT13 increased by 490 μg/L compared with the control group, while the ferulic acid content was 1.4 times that of the single-yeast fermentation group. Furthermore, butyrolactone and anthocyanidin propionate were present in the mixed fermentation group, increasing the aroma complexity of Petit Manseng wine and providing high-quality yeast resources that increase the regional characteristics when producing dry white wine.
Collapse
Affiliation(s)
- Yanyu Wang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yantai Research Institute, China Agricultural University, Yantai, Shandong, China,Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China
| | - Miao Wang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yantai Research Institute, China Agricultural University, Yantai, Shandong, China,Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China
| | - Wenjuan Li
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China
| | - Xinyuan Wang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Weifu Kong
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yantai Research Institute, China Agricultural University, Yantai, Shandong, China
| | - Weidong Huang
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jicheng Zhan
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Guangli Xia
- Yantai Pula Valley Winery Management Co., Ltd., Yantai, Shandong, China,College of Pharmacy, Binzhou Medical University, Yantai, Shandong, China,*Correspondence: Guangli Xia,
| | - Yilin You
- Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China,Yilin You,
| |
Collapse
|
7
|
Sha J, Xu C, Xu K. Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food. MICROMACHINES 2022; 13:mi13050789. [PMID: 35630255 PMCID: PMC9145094 DOI: 10.3390/mi13050789] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/12/2022] [Accepted: 05/16/2022] [Indexed: 11/16/2022]
Abstract
In the past 20 years, the development of an artificial olfactory system has made great progress and improvements. In recent years, as a new type of sensor, nanoelectronic smelling has been widely used in the food and drug industry because of its advantages of accurate sensitivity and good selectivity. This paper reviews the latest applications and progress of nanoelectronic smelling in animal-, plant-, and microbial-based foods. This includes an analysis of the status of nanoelectronic smelling in animal-based foods, an analysis of its harmful composition in plant-based foods, and an analysis of the microorganism quantity in microbial-based foods. We also conduct a flavor component analysis and an assessment of the advantages of nanoelectronic smelling. On this basis, the principles and structures of nanoelectronic smelling are also analyzed. Finally, the limitations and challenges of nanoelectronic smelling are summarized, and the future development of nanoelectronic smelling is proposed.
Collapse
Affiliation(s)
| | - Chong Xu
- Correspondence: ; Tel.: +86-024-2469-2899
| | | |
Collapse
|
8
|
Lu L, Zhang J, Wu F, Xie G, Shan Z, Liu X. Flavor profile variations of Huangjiu brewed in different traditional Chinese solar terms. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
Background
Through long-term research on Huangjiu fermentation, it has been found that the quality of Huangjiu closely associated with Chinese 24-solar term through long-term investigations. Therefore, this study was conducted to explore the characteristic and property indexes differences of Huangjiu—like aroma and flavor profile, and physicochemical properties—brewed in different solar terms by choosing five representative fermentation times of Shaoxing Huangjiu.
Results
Huangjiu samples in current study all meet the national standards of traditional semi-dry Huangjiu. There are significant differences of physicochemical properties like acidity and amino nitrogen among different solar-term groups. Forty-three detected volatiles were applied by PCA and PLS-DA analyses to differentiate main factors. Volatiles mainly loaded to four PCs, which accounted for 86.5%. Nineteen volatiles were discriminated to significantly differentiate solar-term groups. OAV analysis found 14 compounds with OAV > 1, while correlation analysis between volatiles and the outcomes of sensory evaluation displayed the various properties of Huangjiu on aroma and flavor due to the various combination of volatiles, reducing sugar, acidity and amino nitrogen. After national wine inspector evaluated and scored Huangjiu fermented in different solar terms, Huangjiu brewed in Winter Solstice exhibited the highest performance, whose score is 91.0, and praised as the gold medal product.
Conclusion
The methodology of this study can help to produce more types of adorable flavor and aroma of alcoholic beverages to consumers, build varietal Huangjiu or other alcoholic beverages through fermenting guidance by solar term, and even expand the applications of traditional Chinese 24-solar term.
Collapse
|
9
|
Impact of Different Oak Chips’ Aging on the Volatile Compounds and Sensory Characteristics of Vitis amurensis Wines. Foods 2022; 11:foods11081126. [PMID: 35454713 PMCID: PMC9032624 DOI: 10.3390/foods11081126] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/08/2022] [Accepted: 04/02/2022] [Indexed: 12/17/2022] Open
Abstract
In this work, different oak chips were used to age Vitis amurensis wine, and the effects on sensory properties were observed. Twenty-one different oak chips were added to a one-year-old wine made by a traditional technique. The wine was aged for 6 months before analysis by CIELab for color parameters, GC–MS for volatile compounds, and electronic tongue and a tasting panel for sensory properties. The results showed that the addition of any tested oak chip could significantly strengthen the wine’s red color. Among 61 volatile compounds, alcohols presented the highest concentrations (873 to 1401 mg/L), followed by esters (568 to 1039 mg/L) and organic acids (157 to 435 mg/L), while aldehydes and volatile phenols occurred at low concentrations. Different oak species with different toasting levels could affect, to varying degrees, the concentrations of esters, alcohols, and volatile phenols, but to a lesser extent those of aldehydes. Sensory analysis by a tasting panel indicated that non- and moderately roasted oak chips gave the wines higher scores than those with heavy toasting levels. The major mouthfeel descriptors determined by electronic tongue were in good agreement with those from the tasting panel.
Collapse
|
10
|
Li X, Xia X, Wang Z, Wang Y, Dai Y, Yin L, Xu Z, Zhou J. Cloning and expression of
Lactobacillus brevis
β‐glucosidase
and its effect on the aroma of strawberry wine. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xiaonan Li
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Institute of Agro‐Product Processing, Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Xiudong Xia
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Institute of Agro‐Product Processing, Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Zhe Wang
- Institute of Agro‐Product Processing, Jiangsu Academy of Agricultural Sciences Nanjing China
- College of Food Science and Technology, Nanjing Agricultural University Nanjing China
| | - Yun Wang
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
| | - Yiqiang Dai
- Institute of Agro‐Product Processing, Jiangsu Academy of Agricultural Sciences Nanjing China
- College of Food Science and Technology, Nanjing Agricultural University Nanjing China
| | - Liqing Yin
- Institute of Agro‐Product Processing, Jiangsu Academy of Agricultural Sciences Nanjing China
- College of Food Science and Technology, Nanjing Agricultural University Nanjing China
| | - Zhuang Xu
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Institute of Agro‐Product Processing, Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Jianzhong Zhou
- School of Food and Biological Engineering, Jiangsu University Zhenjiang China
- Institute of Agro‐Product Processing, Jiangsu Academy of Agricultural Sciences Nanjing China
- College of Food Science and Technology, Nanjing Agricultural University Nanjing China
| |
Collapse
|