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Svedlund N, Evering S, Gibson B, Krogerus K. Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation. Appl Microbiol Biotechnol 2022; 106:4929-4944. [PMID: 35851416 PMCID: PMC9329171 DOI: 10.1007/s00253-022-12068-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 06/26/2022] [Accepted: 07/02/2022] [Indexed: 11/17/2022]
Abstract
Abstract
There is a growing appreciation for the role that yeast play in biotransformation of flavour compounds during beverage fermentations. This is particularly the case for brewing due to the continued popularity of aromatic beers produced via the dry-hopping process. Here, we review the current literature pertaining to biotransformation reactions mediated by fermentative yeasts. These reactions are diverse and include the liberation of thiols from cysteine or glutathione-bound adducts, as well as the release of glycosidically bound terpene alcohols. These changes serve generally to increase the fruit and floral aromas in beverages. This is particularly the case for the thiol compounds released via yeast β-lyase activity due to their low flavour thresholds. The role of yeast β-glucosidases in increasing terpene alcohols is less clear, at least with respect to fermentation of brewer’s wort. Yeast acetyl transferase and acetate esterase also have an impact on the quality and perceptibility of flavour compounds. Isomerization and reduction reactions, e.g. the conversion of geraniol (rose) to β-citronellol (citrus), also have potential to alter significantly flavour profiles. A greater understanding of biotransformation reactions is expected to not only facilitate greater control of beverage flavour profiles, but also to allow for more efficient exploitation of raw materials and thereby greater process sustainability. Key points • Yeast can alter and boost grape- and hop-derived flavour compounds in wine and beer • β-lyase activity can release fruit-flavoured thiols with low flavour thresholds • Floral and citrus-flavoured terpene alcohols can be released or interconverted
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Nicolini G, Roman T, Flamini R, Tonidandel L, Gardiman M, Larcher R. Thiol precursors in Vitis mould-tolerant hybrid varieties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3262-3268. [PMID: 32086798 DOI: 10.1002/jsfa.10344] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 02/04/2020] [Accepted: 02/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Over recent years, a new wave of disease-tolerant to mildew varieties has flooded the viticulture sector, for reasons of human safety and economic expediency. These hybrid grape cultivars are selected mainly on the basis of their intrinsic capability to counter the attack of the main fungal diseases that affect grape production, such as downy mildew and powdery mildew. However, their organoleptic and oenological characteristics have not yet been studied in depth for purposes of both juice and wine production, due to the high number of newly proposed germplasms and the lack of information about their adaptability to different environments. This work examines the thiol aroma precursors concentration in 64 red and white disease-tolerant hybrid varieties in the vine germplasm collections of Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Viticulture and Enology Research Center and Fondazione Edmund Mach, both from the north-east of Italy. RESULTS All cultivars showed the presence of 3-mercaptohexan-1-ol (3MH) precursors, ranging from 4.4 to 1141 μg kg-1 for 3-S-glutathionyl hexan-1-ol (GSH-3MH), and from 0.3 to 136 μg kg-1 for 3-S-cysteinyl 3-hexan-1-ol. The concentration of GSH-3MH exceeded 600 μg kg-1 in eight varieties, with values comparable to those of the richest Vitis vinifera reported so far. On average, red grapes showed higher concentrations of 3MH precursors than white ones did. Only two hybrids had 4-mercapto-4-methylpentan-2-one (4MMP) precursors over the limit of quantification, albeit with a much higher concentration than those normally reported in Sauvignon Blanc. CONCLUSION This is the first detailed survey of 3MH and 4MMP precursors carried out taking into account a considerable number of hybrid grape varieties. The results show that some of these varieties could be interesting for the production of tropical juices or tropical-aromatic wines and soft drinks, through the enzymatic liberation of thiol aromas, as well as for the production of aromatizing tannins to be used in the food industry. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Giorgio Nicolini
- Fondazione Edmund Mach (FEM), Technology Transfer Center, San Michele all'Adige, Italy
| | - Tomas Roman
- Fondazione Edmund Mach (FEM), Technology Transfer Center, San Michele all'Adige, Italy
| | - Riccardo Flamini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Viticulture and Enology Research Center (CREA-VE), Conegliano, Italy
| | - Loris Tonidandel
- Fondazione Edmund Mach (FEM), Technology Transfer Center, San Michele all'Adige, Italy
| | - Massimo Gardiman
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria-Viticulture and Enology Research Center (CREA-VE), Conegliano, Italy
| | - Roberto Larcher
- Fondazione Edmund Mach (FEM), Technology Transfer Center, San Michele all'Adige, Italy
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Parker M, Capone DL, Francis IL, Herderich MJ. Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2281-2286. [PMID: 28220693 DOI: 10.1021/acs.jafc.6b05255] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Pioneering investigations into precursors of fruity and floral flavors established the importance of terpenoid and C13-norisoprenoid glycosides to the flavor of aromatic wines. Nowadays flavor precursors in grapes and wine are known to be structurally diverse, encompassing glycosides, amino acid conjugates, odorless volatiles, hydroxycinnamic acids, and many others. Flavor precursors mainly originate in the grape berry but also from oak or other materials involved in winemaking. Flavors are released from precursors during crushing and subsequent production steps by enzymatic and nonenzymatic transformations, via microbial glycosidases, esterases, C-S lyases, and decarboxylases, and through acid-catalyzed hydrolysis and chemical rearrangements. Flavors can also be liberated from glycosides and amino acid conjugates by oral microbiota. Hence, it is increasingly likely that flavor precursors contribute to retronasal aroma formation through in-mouth release during consumption, prompting a shift in focus from identifying aroma precursors in grapes to understanding aroma precursors present in bottled wine.
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Affiliation(s)
- Mango Parker
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia
- School of Pharmacy and Medical Sciences , The University of South Australia , G.P.O. Box 2471, Adelaide , SA 5001 , Australia
| | - Dimitra L Capone
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia
| | - I Leigh Francis
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia
- School of Pharmacy and Medical Sciences , The University of South Australia , G.P.O. Box 2471, Adelaide , SA 5001 , Australia
| | - Markus J Herderich
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) , SA 5064 , Australia
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Sivilotti P, Falchi R, Herrera JC, Škvarč B, Butinar L, Sternad Lemut M, Bubola M, Sabbatini P, Lisjak K, Vanzo A. Combined Effects of Early Season Leaf Removal and Climatic Conditions on Aroma Precursors in Sauvignon Blanc Grapes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8426-8434. [PMID: 28851221 DOI: 10.1021/acs.jafc.7b03508] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Early leaf removal around the cluster zone is a common technique applied in cool climate viticulture, to regulate yield components and improve fruit quality. Despite the increasing amount of information on early leaf removal and its impact on total soluble solids, anthocyanins, and polyphenols, less is known regarding aroma compounds. In order to verify the hypothesis that defoliation, applied before or after flowering, could impact the biosynthesis of thiol precursors, we performed a two year (2013 and 2014) experiment on Sauvignon blanc. We provided evidence that differential accumulation of thiol precursors in berries is affected by the timing of defoliation, and this impact was related to modifications in the biosynthetic pathway. Furthermore, the possible interaction between leaf removal treatment and seasonal weather conditions, and its effect on the biosynthesis of volatile precursors are discussed. Our results suggested that in Sauvignon blanc the relative proportion of 4-S-glutathionyl-4-methylpentan-2-one (G-4MSP) and 3-S-glutathionylhexan-1-ol (G-3SH) precursors can be affected by defoliation, and this could be related to the induction of two specific genes encoding glutathione-S-transferases (VvGST3 and VvGST5), while no significant effects on basic fruit chemical parameters, polyphenols, and methoxypyrazines were ascertained under our experimental conditions.
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Affiliation(s)
- Paolo Sivilotti
- University of Udine , Department of Agricultural, Food, Environmental and Animal Sciences, via delle Scienze 206, 33100 Udine, Italy
- University of Nova Gorica , Wine Research Centre, Lanthieri Palace, Glavni trg 8, SI-5271 Vipava, Slovenia
| | - Rachele Falchi
- University of Udine , Department of Agricultural, Food, Environmental and Animal Sciences, via delle Scienze 206, 33100 Udine, Italy
| | - Jose Carlos Herrera
- University of Udine , Department of Agricultural, Food, Environmental and Animal Sciences, via delle Scienze 206, 33100 Udine, Italy
- Division of Viticulture and Pomology, Department of Crop Sciences, University of Natural Resources and Life Sciences Vienna (BOKU) , Konrad Lorenz Strasse 24, 3430 Tulln, Austria
| | - Branka Škvarč
- University of Nova Gorica , Wine Research Centre, Lanthieri Palace, Glavni trg 8, SI-5271 Vipava, Slovenia
| | - Lorena Butinar
- University of Nova Gorica , Wine Research Centre, Lanthieri Palace, Glavni trg 8, SI-5271 Vipava, Slovenia
| | - Melita Sternad Lemut
- University of Nova Gorica , Wine Research Centre, Lanthieri Palace, Glavni trg 8, SI-5271 Vipava, Slovenia
| | - Marijan Bubola
- Institute of Agriculture and Tourism , Karla Huguesa 8, 52440 Poreč, Croatia
| | - Paolo Sabbatini
- Department of Horticulture, Michigan State University , 1066 Bogue Street, East Lansing, Michigan 48824, United States
| | - Klemen Lisjak
- Agricultural Institute of Slovenia , Department of Fruit Growing, Viticulture and Oenology, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
| | - Andreja Vanzo
- Agricultural Institute of Slovenia , Department of Fruit Growing, Viticulture and Oenology, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
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Olejar KJ, Fedrizzi B, Kilmartin PA. Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine. Food Chem 2015; 183:181-9. [PMID: 25863627 DOI: 10.1016/j.foodchem.2015.03.040] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2014] [Revised: 02/22/2015] [Accepted: 03/12/2015] [Indexed: 11/16/2022]
Abstract
Sauvignon blanc wines are characterised by their varietal aromas and low phenolic content. Mechanical harvesting has been shown to increase several varietal aromas. Likewise, maceration techniques have produced increases in phenolic content and antioxidant activity, but these can also alter tactile attributes and sensory profiles. Mechanical harvesting and cryogenic maceration were used in combination to produce a Sauvignon blanc wine with increased phenolic content and antioxidant activity, while showing a similar sensory profile to control wines. Phenolic profiles of the wines showed differences between the harvesting and maceration techniques. Mechanical harvesting contributed to decreases in phenolics through reaction with oxidative radicals. Cryogenic maceration increased phenolics and antioxidant activity. Cryogenic maceration also increased the levels of several varietal aromas, for Sauvignon blanc wines made from both hand-picked and from machine-harvested fruit. Furthermore, cryogenic treatment of hand-picked fruit increased varietal thiols to levels similar to machine-harvested control wines.
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Affiliation(s)
- Kenneth J Olejar
- Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
| | - Bruno Fedrizzi
- Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand
| | - Paul A Kilmartin
- Wine Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland, New Zealand.
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