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Cosme F, Nunes FM, Filipe-Ribeiro L. Winemaking: Advanced Technology and Flavor Research. Foods 2024; 13:1937. [PMID: 38928878 PMCID: PMC11203223 DOI: 10.3390/foods13121937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Accepted: 06/14/2024] [Indexed: 06/28/2024] Open
Abstract
Beginning in ancient times, human societies around the world continue to produce fermented beverages from locally available sugar sources [...].
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Affiliation(s)
- Fernanda Cosme
- Biology and Environment Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal;
| | - Fernando M. Nunes
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal;
- Chemistry Department, School of Life Sciences and Environment, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Luís Filipe-Ribeiro
- Chemistry Research Centre-Vila Real (CQ-VR), Food and Wine Chemistry Laboratory, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal;
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2
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Hu R, Duan C, Lan Y. Investigating the Effects of Distillation System, Geographical Origin, and Aging Time on Aroma Characteristics in Brandy Using an Untargeted Metabonomic Approach. Foods 2024; 13:1922. [PMID: 38928861 PMCID: PMC11202679 DOI: 10.3390/foods13121922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2024] [Revised: 06/05/2024] [Accepted: 06/15/2024] [Indexed: 06/28/2024] Open
Abstract
In this study, the influence of the distillation system, geographical origin, and aging time on the volatiles of brandy was investigated. An untargeted metabolomics approach was used to classify the volatile profiles of brandies based on the presence of different distillation systems and geographical origins. Through the predictive ability of PLS-DA models, it was found that higher alcohols, C13-norisopenoids, and furans could serve as key markers to discriminate between continuous stills and pot stills, and the contents of C6/C9 compounds, C13-norisoprenoids, and sesquiterpenoids were significantly affected by brandy origin. A network analysis illustrated that straight-chain fatty acid ethyl esters gradually accumulated during aging, and several higher alcohols, furfural, 5-methylfurfural, 4-ethylphenol, TDN, β-damascenone, naphthalene, styrene, and decanal were also positively correlated with aging time. This study provides effective methods for distinguishing brandies collected from different distillation systems and geographical origins and summarizes an overview of the changes in volatile compounds during the aging process.
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Affiliation(s)
- Ruiqi Hu
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.H.); (C.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.H.); (C.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yibin Lan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (R.H.); (C.D.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
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3
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Zanghelini G, Athès V, Vitu S, Giampaoli P, Esteban-Decloux M. Charentaise distillation of cognac. Part II: Process simulation and impact of recycling practices on the aroma composition of freshly distilled spirit. Food Res Int 2024; 178:113861. [PMID: 38309892 DOI: 10.1016/j.foodres.2023.113861] [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: 10/09/2023] [Revised: 12/04/2023] [Accepted: 12/14/2023] [Indexed: 02/05/2024]
Abstract
A growing number of studies over the years has successfully employed computer simulation tools to understand, optimize and design spirit distillations. Amongst distilled spirits, cognac is a reputed wine spirit resulting from a double batch distillation process known as Charentaise distillation. This complex operation comprises the wine distillation (WD) and the brouillis distillation (BD), which are carried out in copper alembics. The distillate produced in each batch is fractionated and some of those fractions are recycled in subsequent batches. To improve the current understanding of the behavior of aroma compounds during the process, computer simulation modules were built in this work for a WD and a BD and the results were compared with experimental data. Of the 62 aroma compounds detected in the samples over time, 52 could be represented in the simulations, including 37 using the NRTL thermodynamic model to calculate vapor-liquid equilibria and another 15 with the UNIFAC model. Half of those had their concentration profiles and their partitioning accurately described by the simulation, most of which were modeled with NRTL. This highlights the need for reliable vapor-liquid equilibrium data for aroma compounds that were poorly represented or absent from the simulation as well as kinetic data for chemical reactions occurring during distillation. Furthermore, the impact of the recycling operation on the composition in aroma compounds of freshly distilled cognac was investigated. To represent a steady state, a mathematical model was employed to implement the recycling of distillate fractions during 8 successive Charentaise distillation cycles. The operation was shown to improve the extraction of ethanol and of all volatile compounds in the heart, reaching a pseudo steady state after 3 to 5 cycles. The recycling of the second fraction had a higher influence on the extraction of alcohols and terpenes, while for most esters and norisoprenoids the recycled head fractions played a bigger role.
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Affiliation(s)
- Gabriela Zanghelini
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Violaine Athès
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Stéphane Vitu
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France; CNAM, 75003 Paris, France.
| | - Pierre Giampaoli
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
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4
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Zanghelini G, Giampaoli P, Athès V, Vitu S, Wilhelm V, Esteban-Decloux M. Charentaise distillation of cognac. Part I: Behavior of aroma compounds. Food Res Int 2024; 178:113977. [PMID: 38309919 DOI: 10.1016/j.foodres.2024.113977] [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: 10/09/2023] [Revised: 12/29/2023] [Accepted: 01/03/2024] [Indexed: 02/05/2024]
Abstract
The Charentaise distillation plays an essential role in designing cognac aroma by extracting and selectively concentrating aroma compounds from the wine along with ethanol, in addition to promoting compound formation or degradation through different chemical reactions. This traditional mode of distillation still relies heavily on empirical knowledge and the impact of its different parameters on the composition of cognac is not fully elucidated. In this context, this study aimed to broaden the current knowledge on the behavior of aroma compounds throughout the two steps of the Charentaise distillation and to investigate the formation of aroma compounds during the operation, an aspect which is seldom considered. The concentration profiles of 62 aroma compounds were represented over time for a wine and a brouillis distillation in usual scale (25 hL) with recycling. A classification system was then proposed to group compounds based on their volatilities at different ethanol concentrations in the boiling liquid, their concentration profiles and their chemical properties. This could help identify how chemical characteristics of aroma compounds affect their volatilities in hydroalcoholic media during distillation. In addition, several compounds appear to be formed during distillation, most of which are terpenes, norisoprenoids and aldehydes. Finally, to highlight the importance of different compounds to the aroma of freshly distilled cognac, their odor activity values (OAV) in the heart fraction were estimated, revealing isobutanol and (E)-ß-damascenone to be the most odorant compounds. These results provided additional elements of understanding for different aspects of the Charentaise distillation for the production of cognac, several of which can be transposed, at least in part, to different modes of distillation pertaining to other distilled beverages.
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Affiliation(s)
- Gabriela Zanghelini
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Pierre Giampaoli
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Violaine Athès
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - Stéphane Vitu
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France; CNAM, 75003 Paris, France.
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5
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Wang X, Cui W, Guo W, Sun B, Huang M, Li J, Li H, Meng N. Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process. Compr Rev Food Sci Food Saf 2024; 23:e13278. [PMID: 38284610 DOI: 10.1111/1541-4337.13278] [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: 08/03/2023] [Revised: 11/02/2023] [Accepted: 11/21/2023] [Indexed: 01/30/2024]
Abstract
Separation process is one of the key processes in the production of fruit spirits, including the traditional distillation method and the new pervaporation membrane method. The separation process significantly determines the constituents and proportions of compounds in the fruit spirit, which has a significant impact on the spirit quality and consumer acceptance. Therefore, it is important and complex to reveal the changing rules of chemical substances and the principles behind them during the separation process of fruit spirits. This review summarized the traditional separation methods commonly used in fruit spirits, covering the types, principles, and corresponding equipment of distillation methods, focused on the enrichment or removal of aroma compounds and harmful factors in fruit spirits by distillation methods, and tried to explain the mechanism behind it. It also proposed a new separation technology for the production of fruit spirits, pervaporation membrane technology, summarized its working principle, operation, working parameters, and application in the production of fruit spirits, and outlined the impact of the separation method on the production of fruit spirits based on existing research, focusing on the separation of flavor compounds, sensory qualities, and hazard factors in fruit spirits, along with a preliminary comparison with distillation. Finally, according to the current researches of the separation methods and the development requirement of the separation process of fruit spirits, the prospect of corresponding research is put forward, in order to propose new ideas and development directions for the research in this field.
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Affiliation(s)
- Xiaoqin Wang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Wenwen Cui
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Wentao Guo
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Mingquan Huang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Jinchen Li
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Hehe Li
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Nan Meng
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
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6
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Stanzer D, Hanousek Čiča K, Blesić M, Smajić Murtić M, Mrvčić J, Spaho N. Alcoholic Fermentation as a Source of Congeners in Fruit Spirits. Foods 2023; 12:1951. [PMID: 37238769 PMCID: PMC10217768 DOI: 10.3390/foods12101951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/07/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages.
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Affiliation(s)
- Damir Stanzer
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Karla Hanousek Čiča
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Milenko Blesić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
| | - Mirela Smajić Murtić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
| | - Jasna Mrvčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Nermina Spaho
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
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7
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Guittin C, Maçna F, Barreau A, Poitou X, Sablayrolles JM, Mouret JR, Farines V. The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae. Food Microbiol 2023; 111:104193. [PMID: 36681397 DOI: 10.1016/j.fm.2022.104193] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 11/21/2022] [Accepted: 11/23/2022] [Indexed: 11/26/2022]
Abstract
Although the impact of nitrogen nutrition on the production of fermentative aromas in oenological fermentation is well known today, one may wonder whether the effects studied are the same when winemaking takes place at high turbidities, specifically for the production of wines intended for cognac distillation. To that effect, a fermentation robot was used to analyze 30 different fermentation conditions at two turbidity levels with several factors tested: (i) initial addition of nitrogen either organic (with a mixture of amino acids - MixAA) or inorganic with di-ammonium phosphate (DAP) at different concentrations, (ii) variation of the ratio of inorganic/organic nitrogen (MixAA and DAP) and (iii) addition of different single amino acids (alanine, arginine, aspartic acid and glutamic acid). A metabolomic analysis was carried out on all resulting wines to have a global vision of the impact of nitrogen on more than sixty aromatic molecules of various families. Then, at the end of the alcoholic fermentation, the wines were micro-distilled. A first interesting observation was that the aroma profiles of both wines and distillates were close, indicating that the concentration factor is rather similar for the different aromas studied. Secondly, the fermentation kinetics and aroma results have shown that the nitrogen concentration effect prevailed over the nature of nitrogen. Although the lipid concentration was in excess, an interaction between the assimilable nitrogen and lipid contents was still observed in wines or in micro-distillates. Alanine is involved in the synthesis of acetaldehyde, isobutanol, isoamyl alcohol and isoamyl acetate. Finally, it was demonstrated that modifying the ratio of assimilable nitrogen in musts is not an interesting technological response to improve the aromatic profile of wines and brandies. Indeed, unbalance the physiological ratio of the must by adding a single source of assimilable nitrogen (organic or inorganic) has been shown to deregulate the synthesis of most of the fermentation aromas produced by the yeast. Wine metabolomic analysis confirmed the results that had been observed in micro-distillates but also in the other aromatic families, especially on terpenes. The contribution of solid particles, but also yeast biosynthesis (via sterol management in must) to wine terpenes is discussed. Indeed, the synthesis of terpenes in this oenological context seems to be favored, especially since the concentration of assimilable nitrogen (in addition to the lipid content) favor their accumulation in the medium. A non-negligible vintage effect on the terpene profile was also demonstrated with variations in their distribution depending on the years. Thus, the present study focuses on the metabolism of wine yeasts under different environmental conditions (nitrogen and lipid content) and on the impact of distillation on the fate of flavor compounds. The results highlight once again the complexity of metabolic fluxes and of the impact of nitrogen source (nature and amount) and of lipids. Furthermore, this study demonstrates that beyond the varietal origin of terpenes, the part resulting from the de novo synthesis by the yeast during the fermentation cannot be neglected in the context of cognac winemaking with high levels of turbidity.
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Affiliation(s)
- Charlie Guittin
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| | - Faïza Maçna
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| | | | | | | | - Jean-Roch Mouret
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
| | - Vincent Farines
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
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8
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Zanghelini G, Esteban-Decloux M, Vitu S, Giampaoli P, Athès V. ß-Damascenone Highly Diluted in Hydroalcoholic Mixtures: Phase Equilibrium Measurements, Thermodynamic Modeling, and Simulation of a Batch Distillation. Ind Eng Chem Res 2022. [DOI: 10.1021/acs.iecr.2c01755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gabriela Zanghelini
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau91120, France
| | | | - Stéphane Vitu
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau91120, France
- CNAM, Paris75003, France
| | - Pierre Giampaoli
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau91120, France
| | - Violaine Athès
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau91120, France
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9
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Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach. Foods 2022; 11:foods11172598. [PMID: 36076783 PMCID: PMC9455666 DOI: 10.3390/foods11172598] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 08/24/2022] [Accepted: 08/24/2022] [Indexed: 12/02/2022] Open
Abstract
As a deep-processed product of peach, the aroma characteristics of peach spirit have not been systematically studied, and there has been no research on improving the aroma quality through process improvement. Pervaporation technology was used for the first time in the production of peach spirit instead of distillation, and its critical aroma compounds were analyzed compared with distilled peach spirit. Compared to the distilled peach spirit, pervaporation produced peach spirit presented stronger fruity, honey, and acidic aromas, and lighter cooked-apple aroma. Sixty-two and 65 aroma-active regions were identified in the distilled and pervaporation produced peach spirits, and 40 and 43 of them were quantified. The concentrations of esters, lactones, and acids were significantly higher in the pervaporation produced peach spirit than those in the distilled peach spirit, while terpenoids showed opposite tendency. Both of the overall aromas of distilled and pervaporation produced peach spirits were reconstituted successfully by the compounds with OAV ≥ 1. The omission tests identified 10 and 18 compounds as important aroma compounds for distilled and pervaporation-produced peach spirits, respectively. The differences in the key aroma compounds between the two types of peach spirits explained the differences in the aroma profiles.
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10
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Influence of alcoholic strength on the characteristics of Brandy de Jerez aged in Sherry Casks®. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104618] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Fernandes TA, Antunes AMM, Caldeira I, Anjos O, de Freitas V, Fargeton L, Boissier B, Catarino S, Canas S. Identification of gallotannins and ellagitannins in aged wine spirits: A new perspective using alternative ageing technology and high-resolution mass spectrometry. Food Chem 2022; 382:132322. [PMID: 35158268 DOI: 10.1016/j.foodchem.2022.132322] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 01/20/2022] [Accepted: 01/30/2022] [Indexed: 11/17/2022]
Abstract
This research was focused on identifying gallotannins and ellagitannins degradation pathways to better understand their behavior in complex media such as wine spirits (WS). A WS was aged with chestnut wood staves with three levels of micro-oxygenation, nitrogen, and using wooden barrels. Gallotannins and ellagitannins were identified by LC-ESI-HRMS/MS using a Q-TOF in samples collected at 8, 21, 60, 180, 270, and 365 days of ageing, allowed comparing their relative abundances according to the ageing technology. It was established for the first time, the importance of oxygen in gallotannins and ellagitannins formation/degradation pathways in WS and shading light into the explanation for the steady increase of gallic and ellagic acid contents on WS during ageing. The results also highlighted the presence of penta-O-galloyl-β-d-glucose, tetra-O-galloyl-β-d-glucose, tri-O-galloyl-β-d-glucose, di-O-galloyl-β-d-glucose, and mono-O-galloyl-β-d-glucose, 2,3-(S)-hexahydroxydiphenoyl-β-d-glucose, pedunculagin, isomers vescalagin/castalagin and two products stemming from ethanol-promoted oxidation of castalagin/vescalagin and vescalin/castalin, in the composition WS aged with chestnut wood.
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Affiliation(s)
- Tiago A Fernandes
- CQE, Centro de Química Estrutural, Institute of Molecular Sciences, Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento (IST-ID), Universidade de Lisboa, 1049-001 Lisboa, Portugal; DCeT, Departamento de Ciências e Tecnologia, Universidade Aberta, Rua da Escola Politécnica,141-147, 1269-001 Lisboa, Portugal.
| | - Alexandra M M Antunes
- CQE, Centro de Química Estrutural, Institute of Molecular Sciences, Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento (IST-ID), Universidade de Lisboa, 1049-001 Lisboa, Portugal
| | - Ilda Caldeira
- INIAV, Instituto Nacional de Investigação Agrária e Veterinária, Quinta de Almoínha, Pólo de Dois Portos, 2565-191 Dois Portos, Portugal; MED, Mediterranean Institute for Agriculture, Environment and Development, Instituto de Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
| | - Ofélia Anjos
- Instituto Politécnico de Castelo Branco, Quinta da Senhora de Mércules, 6001-909 Castelo Branco, Portugal; CEF, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal
| | - Laurent Fargeton
- Vivelys, Domaine du Chapître, 34750 Villeneuve-les-Maguelone, France
| | - Benjamin Boissier
- Vivelys, Domaine du Chapître, 34750 Villeneuve-les-Maguelone, France
| | - Sofia Catarino
- LEAF, Linking Landscape, Environment, Agriculture and Food Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; CEFEMA, Center of Physics and Engineering of Advanced Materials, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1, 1049-001 Lisboa, Portugal
| | - Sara Canas
- INIAV, Instituto Nacional de Investigação Agrária e Veterinária, Quinta de Almoínha, Pólo de Dois Portos, 2565-191 Dois Portos, Portugal; MED, Mediterranean Institute for Agriculture, Environment and Development, Instituto de Formação Avançada, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
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12
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Multi-objective evaluation of freshly distilled brandy: Characterisation and distribution patterns of key odour-active compounds. Food Chem X 2022; 14:100276. [PMID: 35284819 PMCID: PMC8907661 DOI: 10.1016/j.fochx.2022.100276] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 02/25/2022] [Accepted: 03/01/2022] [Indexed: 12/28/2022] Open
Abstract
The characterisation and distribution patterns of key odour-active compounds in head, heart1, heart2, tail, and stillage cuts of freshly distilled brandy were investigated by gas chromatography–olfactometry-mass spectrometry coupled with aroma extract dilution analysis (AEDA) and chemometrics analysis. Results from AEDA showed that there were 50, 61, 48, 25, and 18 odour-active compounds in the head, heart1, heart2, tail, and stillage cuts, respectively. Besides, 19, 22, 11, 5, and 4 quantified compounds with odour activity values ≥ 1, respectively, were considered to be potential contributors to the aroma profile of different distillation cuts. Especially, the chemometrics analysis illustrated the heart1 fraction was characterized by 3-methylbutanol, ethyl hexanoate, 1-hexanol, ethyl octanoate, benzaldehyde, ethyl decanoate, and 2-phenylethyl acetate; (E)-hex-3-en-1-ol, (Z)-hex-3-en-1-ol, and 2-phenylethyl acetate greatly contributed to the characteristics of the heart2 cut. Furthermore, different volatile compounds with a variety of boiling points and solubilities followed diverse distillation rules during the second distillation. Our findings may provide a rational basis for concentrating more pleasant aroma components contributing to brandy.
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Key Words
- AD, aroma descriptor
- AEDA, aroma extract dilution analysis
- Distillation cut
- FD, flavor dilution
- Freshly distilled brandy
- GC-O-MS, gas chromatography-olfactometry-mass spectrometry
- HS-SPME, headspace solid-phase microextraction
- MS, mass spectra
- OAV, odour activity value
- Odour-active compounds
- PCA, principal component analysis
- PLS-DA, partial least squares discriminant analysis
- Partial least squares discriminant analysis
- Principal component analysis
- RI, retention indices
- SAFE, solvent-assisted flavour evaporation
- Std, standards
- VIP, variable importance in projection
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13
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Abstract
Fruit spirit distillations processes are based on physical principles of heat and mass transfer. These principles are decisive for the separation of desired and undesired aroma compounds, which affect the quality of the distilled product. It is mandatory to control heat and mass transfer parameters to be able to perform fruit spirit distillation processes in a reproducible manner and to achieve equal products with similar volatile compound compositions repeatedly. Up to now, only limited information is available on the magnitude of reproducibility errors since fruit spirit distillation columns are typically not equipped with a suitable control or monitoring technique. We upgraded a batch distillation column with digitized instrumentation and a control technique to be able to control crucial parameters such as thermal energy inputs and reflux rates. This study aimed to identify whether control over two distillation parameters has the potential to enable us to perform distillation processes repeatedly. This study analyzed the magnitude of reproducibility errors for (i) six monitored distillation process parameters and (ii) 13 quantified volatile compounds in the product between duplicated distillation runs performed with equal setups. A total of eight different distillations were performed in duplicate (n = 16), while the six distillation parameters were monitored and logged every ten seconds. The produced distillates were equally subsampled into 20 fractions and each fraction analyzed for 13 volatile compound concentrations. Based on a dataset of 28,600 monitored duplicate distillation process data points, this study showed that process parameters can indeed be replicated with a median relative standard deviation (RSD) of <0.1% to 7% when two crucial process parameters are controlled. The comparison of 1540 volatile compound concentrations in the product fractions showed a reproducibility error with an average median RSD of 9 ± 8%. This illustrated that by gaining control over thermal energy input and reflux rates, the reproducibility of fruit spirit distillation processes and their associated products can largely be met. It is advisable to equip distillation columns with a suitable control technique to be able to reproduce the performance of fruit spirit distillations.
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14
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The Impact of Must Nutrients and Yeast Strain on the Aromatic Quality of Wines for Cognac Distillation. FERMENTATION 2022. [DOI: 10.3390/fermentation8020051] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In order to understand the influence of nitrogen and lipid nutrition on the aromatic quality of wines for cognac distillation, we developed a transdisciplinary approach that combined statistical modeling (experimental central composite design and response surface modeling) with metabolomic analysis. Three Saccharomyces cerevisiae strains that met the requirements of cognac appellation were tested at a laboratory scale (1 L) and a statistical analysis of covariance was performed to highlight the organoleptic profile (fermentative aromas, terpenes, alcohols and aldehydes) of each strain. The results showed that nitrogen and lipid nutrients had an impact on the aromatic quality of cognac wines: high lipid concentrations favored the production of organic acids, 1-octen-3-ol and terpenes and inhibited the synthesis of esters. Beyond this trend, each yeast strain displayed its own organoleptic characteristics but had identical responses to different nutritional conditions.
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15
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Eliseev M, Gribkova I, Kosareva O, Alexeyeva O. Effect of organic compounds on cognac sensory profile. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-2-244-253] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. The present research featured the effect of carbonyls, phenols, furans, fatty alcohols, ethers, and other chemical compounds on the sensory properties of cognac distillates of different ages. The research objective was to identify additional criteria of sensory evaluation by measuring the effect of various compounds on perception intensity.
Study objects and methods. The study featured cognac samples of different ages. The experiment involved standard methods, including high-performance liquid and gas chromatography and a mathematical analysis based on Microsoft software.
Results and discussion. The content of fatty alcohols, ethers, and carbonyl compounds that formed as a result of fermentation demonstrated little change during the aging period in oak casks. A longer extraction increased the content of phenolic and furan compounds and sugars. The content of terpene compounds decreased due to their high lability. The study revealed the effect of organic compounds on taste descriptors. The article introduces multivariate equations that calculate the dependences of the descriptor intensity on the content of organic compounds. A correlation and regression analysis revealed that phenolic compounds had a significant effect on the taste formation of cognac samples, depending on the aging time.
Conclusion. Organic compounds proved to affect the taste profiles of cognac samples of different ages, as well as sensory evaluation descriptors.
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Affiliation(s)
| | - Irina Gribkova
- All-Russian Research Institute of Brewing, Non-alcoholic and Wine Industry
| | - Olga Kosareva
- Moscow University for Industry and Finance “Synergy”
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16
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Impact of high lipid contents on the production of fermentative aromas during white wine fermentation. Appl Microbiol Biotechnol 2021; 105:6435-6449. [PMID: 34423410 DOI: 10.1007/s00253-021-11479-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 10/20/2022]
Abstract
In Cognac, the musts are rich in grape solids and fermentations are usually run with turbidities ranging between 500 and 1500 NTU (nephelometric turbidity unit). These conditions, considered favourable for generating the desired organoleptic profiles of the final Eaux-de-vies, are unusual in winemaking, and, consequently, their impact on yeast metabolism is poorly understood. This study aims to better describe and understand the synthesis of fermentative aromas in such lipid-excess conditions, while integrating the effect of two other very important parameters: the initial concentration of assimilable nitrogen and the temperature of fermentation. To reach this objective, a Box-Behnken design was implemented to describe and model the simple effects of these factors as well as their interactions. Although the lipid concentration was very high, impacts on the production of fermentative aromas were observed. Indeed, high lipid levels promoted the synthesis of higher alcohols. Observing this effect was surprising because there is no metabolic connection between the anabolic pathways of production of these alcohols and the lipid pathway. This effect may be partly explained by impairment in the activity of alcohol acetyl transferases in the presence of lipids, which catalyse the conversion of higher alcohols into the corresponding esters. Therefore, in this study, the negative impact of turbidity was very significant on acetate esters related to the production of acetyl-CoA, which was the main molecule disturbed by the strong presence of lipids. Finally, and more surprisingly, lipid intake did not impact the synthesis of ethyl esters, which depended on the concentration of exogenous lipids. KEY POINTS: • Innovative work on the fermentation of white wine musts with very high lipid contents. • Precise fermentation management and monitoring in Cognac-making conditions. • Experimental design to study the impact of lipids, assimilable nitrogen and temperature on fermentative aroma synthesis.
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17
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Double batch cider distillation: Influence of the recycling of the separated fractions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111420] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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18
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Chen K, Li S, Yang H, Zou J, Yang L, Li J, Ma L. Feasibility of using gas chromatography-ion mobility spectrometry to identify characteristic volatile compounds related to brandy aging. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103812] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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19
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Wine Spirit Ageing with Chestnut Staves under Different Micro-Oxygenation Strategies: Effects on the Volatile Compounds and Sensory Profile. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11093991] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The purpose of this work is to evaluate the wine spirit aged by an alternative process (staves combined with different micro-oxygenation levels) and its comparison with the traditional process (wooden barrels). This evaluation was made by analyzing the volatile compounds and sensory profile of the spirits during 365 days of ageing. The findings confirmed the role played by oxygen in the volatile profile of aged wine spirits. Samples of alternative ageing modalities were well distinguished from those of wooden barrels based on the volatile profile, namely on the concentrations of several volatile phenols. From a sensory point of view, the results are promising with high overall consistency scores obtained from samples of alternative ageing process modalities.
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20
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Thibaud F, Peterson A, Urruty L, Mathurin JC, Darriet P, Pons A. Sensorial Impact and Distribution of 3-Methyl-2,4-nonanedione in Cognacs and Spirits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4509-4517. [PMID: 33829784 DOI: 10.1021/acs.jafc.1c00643] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The aim of this study was to improve our knowledge on the chemical markers of Cognac aromas. We report results concerning the distribution and sensorial impact of 3-methyl-2,4-nonanedione (MND), a well-known compound in aged red wine, reminiscent of anise or "dried fruit", according to its concentration. We assayed first this diketone (solid-phase microextraction (SPME)-gas chromatography (GC)/mass spectrometry (MS), chemical ionization (CI)) in many Cognac samples followed by grappa, brandy, rum, whisky, vodka, and fruit spirits, and concentrations ranged from traces to 11.2 μg/L. Highest concentrations were obtained in grappa and freshly distilled eaux-de-vie of Cognac samples. Exceeding its detection threshold (100 ng/L, 70 vol %), MND contributes to the anise descriptor of these spirits. Its concentration decreased over aging while being highly correlated with the total amount of fatty acid ethyl ester. In addition, we showed that MND was produced during distillation according to the oxidation state of the white wine as well as the amount of lees used.
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Affiliation(s)
- Fannie Thibaud
- Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France
| | - Ana Peterson
- Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France
| | | | | | - Philippe Darriet
- Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France
| | - Alexandre Pons
- Unité de recherche OEnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, 33882 Villenave d'Ornon cedex, France
- SEGUIN MOREAU France, Z.I. Merpins, B.P. 94, 16103 Cognac, France
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21
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GC-FID-MS Based Metabolomics to Access Plum Brandy Quality. Molecules 2021; 26:molecules26051391. [PMID: 33807505 PMCID: PMC7961760 DOI: 10.3390/molecules26051391] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 02/26/2021] [Accepted: 02/27/2021] [Indexed: 11/19/2022] Open
Abstract
Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating from three plum cultivars, and fermented using different conditions, were investigated. The chemical profiles obtained after two-step GC-FID-MS analysis were subjected to multivariate data analysis to reveal the peculiarity in different cultivars and fermentation process. Correlation of plum brandy chemical composition with its sensory characteristics obtained by expert commission was also performed. The utilization of PCA and OPLS-DA multivariate analysis methods on GC-FID-MS, enabled discrimination of brandy samples based on differences in plum varieties, pH of plum mash, and addition of selected yeast or enzymes during fermentation. The correlation of brandy GC-FID-MS profiles with their sensory properties was achieved by OPLS multivariate analysis. Proposed workflow confirmed the potential of GC-FID-MS in combination with multivariate data analysis that can be applied to assess the plum brandy quality.
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22
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Xiang XF, Lan YB, Gao XT, Xie H, An ZY, Lv ZH, Yin-Shi, Duan CQ, Wu GF. Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Food Res Int 2020; 137:109388. [PMID: 33233090 DOI: 10.1016/j.foodres.2020.109388] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 05/28/2020] [Accepted: 06/02/2020] [Indexed: 12/15/2022]
Abstract
Differences in key odor-active volatile compounds among the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine were identified for the first time by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Results from aroma extract dilution analysis (AEDA) showed that there were 34, 45, and 37 odor-active compounds in the head, heart and tail fractions, respectively. Besides, 20, 22, and 17 quantified compounds, respectively, showed odor activity values (OAVs) > 1. The head fraction was characterized by fruity, fusel/solvent notes owing to higher concentrations of higher alcohols and esters, while the tail fraction had more intense smoky/animal, sweaty/fatty attributes due to higher concentrations of volatile phenols and fatty acids. Finally, the heart fraction was characterized by ethyl octanoate, ethyl hexanoate, ethyl 3-phenylpropanoate, ethyl cinnamate, isoamyl alcohol, guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 2,3-butanedione, and (E)-β-damascenone. Furthermore, observation of the distillation progress indicated that different volatiles with various boiling points and solubilities followed diverse distillation patterns: concentrations of most esters, higher alcohols, terpenes and C13-norisoprenoids decreased, while concentrations of volatile phenols, fatty acids and some aromatic compounds increased during distillation. As a result, their final concentrations in the three distillate fractions varied significantly.
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Affiliation(s)
- Xiao-Feng Xiang
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yi-Bin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario L2S 3A1, Canada
| | - Xiao-Tong Gao
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Han Xie
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Zhao-Yan An
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Zhi-Hao Lv
- Nanfang Putaogou Winey Co., Ltd, Huaihua 418000, China
| | - Yin-Shi
- Center for Viticulture and Enology, College of Food Science & 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 & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Guang-Feng Wu
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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23
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Thibaud F, Courregelongue M, Darriet P. Contribution of Volatile Odorous Terpenoid Compounds to Aged Cognac Spirits Aroma in a Context of Multicomponent Odor Mixtures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13310-13318. [PMID: 32052967 DOI: 10.1021/acs.jafc.9b06656] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Cognac spirit aromas result from the presence of a wide variety of volatile odorous compounds associated with the modalities of spirit distillation and aging. However, very few studies have been carried out on aging notes of Cognac spirits. An HPLC fractionation approach was used in order to evidence fractions of interest recalling the specific aromatic nuances of aged Cognac. Then, a GC-O/MS analysis of the selected fractions allowed one to detect odorous zones and identify several volatile compounds. Among them, various well-known volatile compounds representative of the terpenoid family were highlighted, such as geraniol, α-terpinene, nerol, α-terpineol, 1,8-cineole (eucalyptol) and, particularly, piperitone, santalol, and α-campholenal, which have not previously been cited in Cognac. These compounds were quantitated and their detection thresholds were determined. Geraniol, α-terpinene, α-terpineol, and 1,8-cineole concentrations increased while spirits were more aged, while nerol tends to decrease. A sensory contribution of terpenes was observed through perceptual synergic effects, along with β-damascenone and whisky lactone.
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Affiliation(s)
- Fannie Thibaud
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Marie Courregelongue
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Philippe Darriet
- Université de Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, 33882 Villenave d'Ornon Cedex, France
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24
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Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation. Molecules 2020; 25:molecules25225266. [PMID: 33198117 PMCID: PMC7696909 DOI: 10.3390/molecules25225266] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Revised: 11/08/2020] [Accepted: 11/09/2020] [Indexed: 11/17/2022] Open
Abstract
Alternative technologies for a more sustainable wine spirits' ageing have been studied but a lack of knowledge on the effect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper of a wine spirit aged in 50 L demijohns with chestnut wood staves combined with three levels of micro-oxygenation or nitrogen. Compounds and mineral elements were quantified by HPLC and FAAS, respectively, in samples collected at 8, 21, 60, 180, 270 and 365 days of ageing. Results showed that most of the compounds underwent significant changes in their content over time and behave differently depending on the wine spirit's oxygenation level: higher contents of gallic acid, syringic acid and vanillin were associated with lower micro-oxygenation level while higher contents of ellagic acid, syringaldehyde, coniferaldehyde and sinapaldehyde resulted from higher one; lowest contents of these compounds were found in the nitrogen modality. Weak correlation between copper and the studied compounds was evidenced whereas closer relationship between iron, vanillin, gallic, syringic and ellagic acids at end of ageing was observed. This study provides innovative information on the role of oxygen in wine spirit's ageing, and on chestnut wood effect on wine spirit's mineral composition.
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25
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Gadrat M, Lavergne J, Emo C, Teissedre PL, Chira K. Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels. Food Chem 2020; 342:128223. [PMID: 33069531 DOI: 10.1016/j.foodchem.2020.128223] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 08/27/2020] [Accepted: 09/23/2020] [Indexed: 01/20/2023]
Abstract
Ellagitannins are the main extractible phenolic compounds in oak wood; the monomers vescalagin and castalagin, lyxose/xylose-bearing monomers grandinin and roburin E, dimers roburins A and D and lyxose/xylose-bearing dimers roburins B and C are the principal ones. These compounds are responsible for the high durability of wood and may contribute to the organoleptic quality of wines and spirits (color, astringency, bitterness). Despite their importance, their presence and forms in distilled spirits are not well known. The aim of this work was therefore to develop and validate a method to identify and quantify oak wood ellagitannins in Cognac using high liquid chromatography-triple quadrupole (LC-QQQ) analysis. The method was validated using vescalagin as the standard and by studying sensitivity, linearity in working range, intraday repeatability, and intraday precision in order to quantify individual ellagitannins in this complex matrix.
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Affiliation(s)
- Mathilde Gadrat
- Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, Bordeaux INP, F33882 Villenave d'Ornon France; Courvoisier SAS, 2 places du château, 16200 Jarnac, France
| | - Joel Lavergne
- Courvoisier SAS, 2 places du château, 16200 Jarnac, France
| | - Catherine Emo
- Courvoisier SAS, 2 places du château, 16200 Jarnac, France
| | - Pierre-Louis Teissedre
- Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, Bordeaux INP, F33882 Villenave d'Ornon France
| | - Kleopatra Chira
- Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, Univ. Bordeaux, Bordeaux INP, F33882 Villenave d'Ornon France.
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26
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Screening of Different Ageing Technologies of Wine Spirit by Application of Near-Infrared (NIR) Spectroscopy and Volatile Quantification. Processes (Basel) 2020. [DOI: 10.3390/pr8060736] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
The traditional ageing of wine spirits is done in wooden barrels, however, high costs have led to the search for alternative technologies, such as the use of stainless steel tanks with wooden staves and the application of micro-oxygenation. This work evaluates the changes in the major volatile compounds of wine spirits aged for 6, 12 and 18 months in wooden barrels and stainless steel tanks with micro-oxygenation. For both ageing technologies, two types of wood (Limousin oak and Portuguese chestnut wood) were used. The samples were analysed concerning their alcohol strength (electronic densimetry) and volatile composition, namely of methanol, acetaldehyde, ethyl acetate and other major volatile compounds ((GC-FID) and near-infrared spectroscopy (NIR)). The results show that the ageing technology was more influential than the wood species for the volatile composition of wine spirits, namely acetaldedehyde, methanol, 2-methylpropan-1-ol and 2+3-methylbutan-1-ol. However, the opposite behaviour was found for the spectral data. The ageing process was accelerated by using the alternative ageing technology, especially with chestnut wood staves. The most informative spectral regions to discriminate samples were around 6859 cm−1 and from 5200 cm−1 to 4200 cm−1. NIR is a promising technique to identify different technologies and different wood species used in the ageing process of wine spirits.
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27
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A new pot still distillation model approach with parameter estimation by multi-objective optimization. Comput Chem Eng 2019. [DOI: 10.1016/j.compchemeng.2019.106570] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Jiang J, Liu Y, Li H, Yang Q, Wu Q, Chen S, Tang J, Xu Y. Modeling and Regulation of Higher Alcohol Production through the Combined Effects of the C/N Ratio and Microbial Interaction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10694-10701. [PMID: 31476866 DOI: 10.1021/acs.jafc.9b04545] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Too large of a higher alcohol content has negative effects on the liquor taste and health. Revealing the key microbes and their key driving forces is essential to regulate the higher alcohol content in spontaneous liquor fermentation. Herein, we used high-throughput sequencing associated with a multivariate statistical algorithm to reveal the contributing microbes for higher alcohol production in Chinese light-aroma-type liquor and identified that Saccharomyces and Pichia were the main contributors. In addition, the C/N ratio and microbial interaction were found to significantly affect the production of higher alcohols. Herein, we used response surface methodology to establish a predictive model for higher alcohol production with the regulating factors, and the content of total higher alcohols decreased significantly from 328.80 ± 24.83 to 114.88 ± 5.02 mg/L with the optimized levels of the regulators. This work would facilitate the control of flavor production via regulating microbial communities in food fermentation.
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Affiliation(s)
- Jian Jiang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Yuancai Liu
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute , Jing Brand Company, Limited , Daye , Hubei 435100 , China
| | - Huanhuan Li
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Qiang Yang
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute , Jing Brand Company, Limited , Daye , Hubei 435100 , China
| | - Qun Wu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China
| | - Shenxi Chen
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute , Jing Brand Company, Limited , Daye , Hubei 435100 , China
| | - Jie Tang
- Hubei Provincial Key Laboratory for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute , Jing Brand Company, Limited , Daye , Hubei 435100 , China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology , Jiangnan University , Wuxi , Jiangsu 214122 , China
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29
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Douady A, Puentes C, Awad P, Esteban-Decloux M. Batch distillation of spirits: experimental study and simulation of the behaviour of volatile aroma compounds. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.560] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Adrien Douady
- Unité Mixte de Recherche Ingénierie Procédés Aliments, AgroParisTech, INRA; Université Paris-Saclay; F-91300 Massy France
| | - Cristian Puentes
- Unité Mixte de Recherche Ingénierie Procédés Aliments, AgroParisTech, INRA; Université Paris-Saclay; F-91300 Massy France
| | - Pierre Awad
- Unité Mixte de Recherche Ingénierie Procédés Aliments, AgroParisTech, INRA; Université Paris-Saclay; F-91300 Massy France
- Unité Mixte de Recherche Génie et Microbiologie des Procédés Alimentaires, AgroParisTech, INRA; Université Paris-Saclay; 78850 Thiverval-Grignon France
| | - Martine Esteban-Decloux
- Unité Mixte de Recherche Ingénierie Procédés Aliments, AgroParisTech, INRA; Université Paris-Saclay; F-91300 Massy France
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Thibaud F, Shinkaruk S, Darriet P. Quantitation, Organoleptic Contribution, and Potential Origin of Diethyl Acetals Formed from Various Aldehydes in Cognac. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2617-2625. [PMID: 30777432 DOI: 10.1021/acs.jafc.9b01084] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Cognac wine distillate (WD), especially that produced during aging, is marked by complex and elegant aroma. This work aimed at expanding the knowledge on the Cognac WD aroma by a sensory-guided approach, involving a fractional-distillation technique and gas chromatography coupled to olfactometry and mass spectrometry (GC-O-MS). In doing so, a fruity-odor zone was highlighted in WD extracts that was attributed to the diethyl acetal family. Ten additional diethyl acetals were detected by GC-MS. Next, an assay method was developed and validated for seven of these diethyl acetals. Their detection thresholds were evaluated in a model solution of water/ethanol (60:40, v/v). 1,1-Diethoxy-3-methylbutane was shown to present a significant organoleptic impact because its olfactory-detection threshold (323 μg/L) is lower than its range of concentrations in WD (461 to 3337 μg/L). Given that diethyl acetals result from reactions between ethanol and aldehydes, quantitative correlations between diethyl acetals and corresponding aldehydes were considered.
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Affiliation(s)
- Fannie Thibaud
- Université de Bordeaux, Unité de recherche CEnologie, EA 4577, USC 1366 INRA, ISVV , 33882 Villenave d'Ornon cedex , France
| | - Svitlana Shinkaruk
- Université de Bordeaux, Unité de recherche CEnologie, EA 4577, USC 1366 INRA, ISVV , 33882 Villenave d'Ornon cedex , France
- Université de Bordeaux, ISM, Institut des Sciences Moléculaires, UMR 5255 CNRS , 33405 Talence , France
| | - Philippe Darriet
- Université de Bordeaux, Unité de recherche CEnologie, EA 4577, USC 1366 INRA, ISVV , 33882 Villenave d'Ornon cedex , France
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Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit? Food Control 2019. [DOI: 10.1016/j.foodcont.2018.07.048] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Puentes C, Joulia X, Vidal JP, Esteban-Decloux M. Simulation of spirits distillation for a better understanding of volatile aroma compounds behavior: Application to Armagnac production. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.08.010] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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