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Bao X, Dong J, Niu M, Wang Z, Xu G. Transcriptome and Metabolome Analyses of Aroma Differences between Chardonnay and a Chardonnay Bud Sport. Molecules 2024; 29:3671. [PMID: 39125074 PMCID: PMC11314234 DOI: 10.3390/molecules29153671] [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: 06/27/2024] [Revised: 07/25/2024] [Accepted: 08/01/2024] [Indexed: 08/12/2024] Open
Abstract
Chardonnay is one of the most popular white grape wine varieties in the world, but this wine lacks typical aroma, considered a sensory defect. Our research group identified a Chardonnay bud sport with typical muscat characteristics. The goal of this work was to discover the key candidate genes related to muscat characteristics in this Chardonnay bud sport to reveal the mechanism of muscat formation and guide molecular design breeding. To this end, HS-SPME-GC-MS and RNA-Seq were used to analyze volatile organic compounds and the differentially expressed genes in Chardonnay and its aromatic bud sport. Forty-nine volatiles were identified as potential biomarkers, which included mainly aldehydes and terpenes. Geraniol, linalool, and phenylacetaldehyde were identified as the main aroma components of the mutant. The GO, KEGG, GSEA, and correlation analysis revealed HMGR, TPS1, TPS2, TPS5, novel.939, and CYP450 as key genes for terpene synthesis. MAO1 and MAO2 were significantly downregulated, but there was an increased content of phenylacetaldehyde. These key candidate genes provide a reference for the development of functional markers for muscat varieties and also provide insight into the formation mechanism of muscat aroma.
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Affiliation(s)
- Xiaoqin Bao
- College of Wine and Horticulture, Ningxia University, Yinchuan 750021, China; (X.B.); (J.D.); (M.N.)
| | - Jin Dong
- College of Wine and Horticulture, Ningxia University, Yinchuan 750021, China; (X.B.); (J.D.); (M.N.)
| | - Min Niu
- College of Wine and Horticulture, Ningxia University, Yinchuan 750021, China; (X.B.); (J.D.); (M.N.)
| | - Zhilei Wang
- College of Wine and Horticulture, Ningxia University, Yinchuan 750021, China; (X.B.); (J.D.); (M.N.)
- Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China
- Ningxia Grape and Wine Engineering Technology Center, Yinchuan 750021, China
| | - Guoqian Xu
- College of Wine and Horticulture, Ningxia University, Yinchuan 750021, China; (X.B.); (J.D.); (M.N.)
- Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China
- Ningxia Grape and Wine Engineering Technology Center, Yinchuan 750021, China
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2
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Dos Santos JRM, Kempka AP. White wine vinification and an expanded insight into pellicular macerations: bibliometric and bibliographic review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39031823 DOI: 10.1002/jsfa.13685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 05/21/2024] [Accepted: 06/10/2024] [Indexed: 07/22/2024]
Abstract
BACKGROUND Pellicular macerations in the vinification of white wines involve the contact of grape skins and seeds with the must before, during or after alcoholic fermentation. Pre-fermentative pellicular maceration aims to enrich the must with volatile compounds and aroma precursors. Fermentative maceration occurs during alcoholic fermentation, whereas post-fermentative maceration is carried out after this process, associated with orange, amber or skin-contact wines, which have experienced a growing global demand in recent years. In this context, this research aimed to conduct a bibliometric review on pellicular macerations in white wines using two search strategies on the specific platform for the period from 2010 to 2023. Additionally, we sought to identify research trends in this segment of the wine industry through a comprehensive literature review of the retrieved documents. RESULTS The results emphasized more studies on pre-fermentative pellicular maceration than on long-duration macerations during and after alcoholic fermentation. Alternative maceration techniques, such as grape freezing, were also observed as study subjects, including their effects on final wines. The research identified a wide variety of grapes explored in studies related to pellicular macerations of the Vitis vinifera L. species, with approximately 50 distinct nomenclatures identified. Regarding pre-fermentative macerations, the contact time varied from 2 to 60 h, with the temperature range 1-20 °C. CONCLUSION The specific search for extended skin contact white wines revealed a limited number of available documents, indicating that studies related to this product style are promising and necessary, given the growing commercial relevance of this product profile. © 2024 Society of Chemical Industry.
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Affiliation(s)
- José Ricardo Machado Dos Santos
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University. Graduate Program in Food Science and Technology, Pinhalzinho, Brazil
| | - Aniela Pinto Kempka
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University. Graduate Program in Food Science and Technology, Pinhalzinho, Brazil
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3
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Fu Y, Gao Y, Yang M, Chen J, Zhu C, Tang J, Chen L, Cai Z. Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation with Saccharomyces cerevisiae on the Quality of Chunjian Citrus Wine. Molecules 2024; 29:1028. [PMID: 38474538 DOI: 10.3390/molecules29051028] [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: 01/15/2024] [Revised: 02/22/2024] [Accepted: 02/25/2024] [Indexed: 03/14/2024] Open
Abstract
Non-Saccharomyces (NSc) yeasts have great potential in improving wine qualities. In this study, two NSc and two Saccharomyces cerevisiae (Sc) samples were tested on their performance of mono-inoculated and composite culture in the fermentation of Chunjian citrus wine. The cell count, Brix degree, total sugar, total acidity, alcohol level, pH value, color intensity (CI), and tonality were determined to evaluate the contribution of NSc to the quality of citrus wine in the mixed fermentation. Volatile compounds were analyzed by HS-SPME-GC-MS, and sensory evaluation was carried out. During the 9-day fermentation, the mixed-culture wine exhibited a higher cell concentration than the pure culture. After the fermentation, mixed-culture wine specifically decreased the concentrations of unfavorable volatile compounds, such as isobutanol and octanoic acid, and increased favorable volatile compounds, including ethyl octanoate, ethyl decanoate, and phenylethyl acetate. The quality category of the citrus wine was improved compared with the Sc mono-inoculated wines, mainly in regard to aroma, retention, and sweetness. The study shows that the mixed fermentation of NSc and Sc has positive impacts on reducing alcohol level and total acidity and increasing CI. The present work demonstrates that the mixed fermentation of NSc and Sc has enormous beneficial impacts on improving the quality of citrus wine.
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Affiliation(s)
- Yu Fu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Yueyue Gao
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Ming Yang
- Sichuan Sports College Rehabilitation Research Center, Chengdu 610093, China
| | - Juan Chen
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Chenglin Zhu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Junni Tang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Lianhong Chen
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Zijian Cai
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
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4
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Hickert LR, Cattani A, Manfroi L, Wagner R, Furlan JM, Sant'Anna V. Strategies on aroma formation in Chardonnay sparkling base wine: Different Saccharomyces cerevisiae strains, co-inoculation with Torulaspora delbrueckii and utilization of bentonite. Biotechnol Appl Biochem 2024; 71:96-109. [PMID: 37846152 DOI: 10.1002/bab.2524] [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: 05/04/2023] [Accepted: 10/03/2023] [Indexed: 10/18/2023]
Abstract
The worldwide production of sparkling wines has been growing annually, driven by a market demand for high quality and more complex products. The present study aimed to evaluate the fermentation of Chardonnay must using two different Saccharomyces cerevisiae yeasts, either alone (from commercial brands A and B) or in combination with Torulaspora delbrueckii (ScA + Td and ScB + Td, respectively), as well as the addition of bentonite to the fermentation with ScA (ScA + Ben), to investigate their impact on aroma formation in sparkling base wine. Enological parameters, volatile composition, and sensory profile were evaluated. The results showed notable differences in total sulfur dioxide and volatile acidity among the S. cerevisiae strains. Moreover, the esters ethyl acetate, isoamyl acetate, hexyl acetate, and phenethyl acetate showed significant differences among treatments. Esters are recognized for their contribution to fruity and floral aromas, making them an essential part of the aromatic profile of wines. The descriptive analysis revealed that ScB + Td had the highest intensity of floral and tropical fruit notes, as well as aromatic clarity. The use of bentonite did not affect the aromatic composition or sensory profile of the wine. Therefore, the co-inoculation of S. cerevisiae with T. delbrueckii can lead to a base wine with a higher intensity of important volatile compounds and sensory attributes, providing an important alternative to produce winery products with a more complex aroma profile.
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Affiliation(s)
- Lilian Raquel Hickert
- Life and Environmental Area, State University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
| | - Andressa Cattani
- Life and Environmental Area, State University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
| | - Luciano Manfroi
- Federal Institute of Education, Science and Technology of Rio Grande do Sul, Bento Gonçalves, Rio Grande do Sul, Brazil
| | - Roger Wagner
- Department of Food Technology and Science, Federal University of Santa Maria, Santa Maria, Rio Grande do Sul, Brazil
| | | | - Voltaire Sant'Anna
- Life and Environmental Area, State University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
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Canalejo D, Martínez-Lapuente L, Ayestarán B, Pérez-Magariño S, Guadalupe Z. Potential use of grape and wine polysaccharide extracts as fining agents to modulate the volatile composition of Viura wines. Food Chem 2024; 430:137047. [PMID: 37544155 DOI: 10.1016/j.foodchem.2023.137047] [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: 03/06/2023] [Revised: 07/19/2023] [Accepted: 07/27/2023] [Indexed: 08/08/2023]
Abstract
This paper describes for the first time the use of grape derived polysaccharide extracts as potential fining agents to modulate the volatile composition of Viura white wines. Polysaccharide extracts were obtained from white grape pomace, red wine pomace, white must, red must, white wine, and lees from white wine. Except for higher alcohols, the extracts from white pomace, red pomace and white lees increased the content of most volatile compounds after one and twelve months of bottle aging. They could be used to enhance fruity and floral aromas and reduce unpleasant aromas, showing as good modulators of white wine aroma. The presence of mannoproteins, glucans, non-pectic polysaccharides, and low molecular weight polysaccharides increased the content of most volatile families. Polysaccharides of medium molecular weight showed negative correlations with volatile contents. Our results support the use of winemaking by-products to obtain valuable polysaccharides, contributing to the circular economy.
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Affiliation(s)
- Diego Canalejo
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, 26007 Logroño, La Rioja, Spain
| | - Leticia Martínez-Lapuente
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, 26007 Logroño, La Rioja, Spain
| | - Belén Ayestarán
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, 26007 Logroño, La Rioja, Spain
| | - Silvia Pérez-Magariño
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra. Burgos Km 119, 47071 Valladolid, Spain
| | - Zenaida Guadalupe
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Finca La Grajera, Ctra. De Burgos Km 6, 26007 Logroño, La Rioja, Spain.
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6
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Lucas C, Iobbi A, de Matos AD, Tomasino E. Understanding the relationship between tropical fruit aroma, acceptance, and emotional response in chardonnay wines. Food Res Int 2023; 174:113496. [PMID: 37986412 DOI: 10.1016/j.foodres.2023.113496] [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: 06/01/2023] [Revised: 09/21/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
Tropical fruit aromas are prominent in many white wines. The purpose of this work was to determine if winemaking practices could impact the tropical fruit aromas in the Chardonnay wines and how those aroma differences influenced wine consumers acceptance and emotional responses. Four treatments were tested at varying fermentation temperature gradients and skin contact times: control fermentation at 13 °C with no skin contact (Control), fermentation at 13 °C with 18 h of skin contact (SC), fermentation temperature gradient by time (20 °C for 4 days then reduced to 13 °C) with no skin contact (FG), fermentation temperature gradient by time with 18 h of skin contact (SCFG). Acceptance, using a 7-point hedonic scale, showed there was not a significant difference between treatments. Emotional response, using a 5-point Rate-All-That-Apply (RATA) scale, showed significant differences for 'calm' and 'disgusted' emotions. Check-all-that-apply (CATA) for aroma descriptors showed that Control is described using aromas of passionfruit, lychee, and pome fruit; SC had aromas of grapefruit and floral; FG was described as having melon, lychee, and pineapple aromas; and SCFG was described with aromas of lemon/lime, mango, and guava. Positive emotions were associated with fruity aromas in the wines, although no difference in acceptance was found. Winemaking treatments impacted the aroma profile of chardonnay wine, with tropical aromas evoking positive emotions in consumers. The relationship between specific aromas and consumers emotion responses can be an important tool to understand the factors behind a wine's success or lack thereof. Moreover, it can help with the creation of new wine products.
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Affiliation(s)
- Chase Lucas
- Department of Food Science and Technology, Oregon State University, 100 Wiegand, Hall, Corvallis, OR 97331, USA
| | - Angelica Iobbi
- Department of Food Science and Technology, Oregon State University, 100 Wiegand, Hall, Corvallis, OR 97331, USA
| | - Amanda Dupas de Matos
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Private Bag 11222, Palmerston North, Wanganui-Manawatu 4410, New Zealand
| | - Elizabeth Tomasino
- Department of Food Science and Technology, Oregon State University, 100 Wiegand, Hall, Corvallis, OR 97331, USA.
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7
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Luo X, Li Y, Zhong K, Luo D, Wu Y, Gao H. Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7932-7940. [PMID: 37499161 DOI: 10.1002/jsfa.12885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 07/02/2023] [Accepted: 07/28/2023] [Indexed: 07/29/2023]
Abstract
BACKGROUND Mandarin wine has high added value, which can extend the industry chain of mandarins with excellent economic results. However, innovative fermentation methods are urgently needed to improve the typical taste and flavor characteristics of mandarin wine. In this study, the effect and underlying mechanism of co-fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe on the characteristics of mandarin wine were investigated based on integrated metabolomic and transcriptomic analyses. RESULTS In comparison with fermentation with only S. cerevisiae, the mandarin wine produced from co-fermentation with S. cerevisiae and Sc. pombe had a higher pH value, lower malic acid content, and more abundant free amino acids, resulting in better sensory evaluation scores. The introduction of Sc. pombe extended the stage of alcoholic fermentation and enhanced the richness and diversity of volatile compounds, especially floral and fruity aroma compounds, including ethyl hexanoate, ethyl caprylate, ethyl enanthate, 1-heptanol, and phenylethyl alcohol. he significantly differential metabolites and varying genes were mainly found in pathways of glycolysis, pyruvate metabolism, the citrate cycle, and amino acid metabolism. CONCLUSION Co-fermentation with S. cerevisiae and Sc. pombe showed advantages in producing distinctive taste and flavor of mandarin wine in comparison with fermentation with only S. cerevisiae. This study can inspire new co-fermentation strategies to improve the sensory quality of mandarin wine. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiaoqin Luo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
| | - Yumeng Li
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
| | - Kai Zhong
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
| | - Dong Luo
- Sichuan MingFuBang Agricultural Science and Technology Co., LTD, Meishan, China
| | - Yanping Wu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
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8
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Zhu X, Yang X, Yang L, Fang Y, Jiang Y, Li Y. Preharvest salicylic acid application improves the amino acid content and volatile profile in Vitis vinifera L. cv. Chardonnay during development. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2023; 204:108103. [PMID: 37862932 DOI: 10.1016/j.plaphy.2023.108103] [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: 09/29/2023] [Revised: 10/10/2023] [Accepted: 10/13/2023] [Indexed: 10/22/2023]
Abstract
Nitrogen is an important component that affects grapevine growth and the formation of flavor-associated volatile chemicals in grape berries. Dynamic changes in amino acids and aroma compounds in Chardonnay grape berry preharvest treated with different doses of salicylic acid (SA) at onset and one week later of veraison stage were evaluated. Exogenous 1- or 3-mM SA application significantly increased the content of total soluble solid and titratable acid in grapes, while 5 mM SA tended to decrease their levels. Compared with the control, the concentration of yeast assimilable nitrogen were 9.3% and 14.6% higher in 3 mM SA-treated grapes in 2021 and 2022, respectively. Preharvest 3 mM SA treatment efficiently enhanced the accumulation of nine amino acids, including tryptophan, phenylalanine, tyrosine, aspartic acid, lysine, asparagine, valine, isoleucine and histidine, as well as the concentration of total amino acid with and without proline in the two grape vintages. Higher concentrations of primary phenylalanine-derivatives and terpenoids and lower levels of C6 compounds in grapes treated with 3 mM SA were observed during the 2021-2022 season. Overall, SA improved the quality of wine grape in a dose dependent manner, while the response of berries to SA treatment also showed effects of the vintage.
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Affiliation(s)
- Xia Zhu
- College of Horticulture, Gansu Agricultural University, Lanzhou, Gansu, China; Gansu Key Lab of Viticulture and Enology, Lanzhou, Gansu, China
| | - Xueshan Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China; Gansu Key Lab of Viticulture and Enology, Lanzhou, Gansu, China
| | - Liu Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Yan Fang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Yaping Jiang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu, China
| | - Yongcai Li
- College of Horticulture, Gansu Agricultural University, Lanzhou, Gansu, China; Gansu Key Lab of Viticulture and Enology, Lanzhou, Gansu, China.
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9
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Rodríguez-Lorenzo M, Mauri N, Royo C, Rambla JL, Diretto G, Demurtas O, Hilbert G, Renaud C, Tobar V, Huete J, Delrot S, Granell A, Martínez-Zapater JM, Carbonell-Bejerano P. The flavour of grape colour: anthocyanin content tunes aroma precursor composition by altering the berry microenvironment. JOURNAL OF EXPERIMENTAL BOTANY 2023; 74:6369-6390. [PMID: 37294268 PMCID: PMC10627162 DOI: 10.1093/jxb/erad223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Accepted: 06/07/2023] [Indexed: 06/10/2023]
Abstract
Anthocyaninless (white) instead of black/red (coloured) fruits develop in grapevine cultivars without functional VviMYBA1 and VviMYBA2 genes, and this conditions the colour of wines that can be produced. To evaluate whether this genetic variation has additional consequences on fruit ripening and composition, we performed comparisons of microenvironment, transcriptomics, and metabolomics of developing grapes between near-isogenic white- and black-berried somatic variants of Garnacha and Tempranillo cultivars. Berry temperature was as much as 3.5 ºC lower in white- compared to black-berried Tempranillo. An RNA-seq study combined with targeted and untargeted metabolomics revealed that ripening fruits of white-berried variants were characterized by the up-regulation of photosynthesis-related and other light-responsive genes and by their higher accumulation of specific terpene aroma precursors, fatty acid-derived aldehyde volatiles, and phenylpropanoid precursor amino acids. MYBA1-MYBA2 function proved essential for flavonol trihydroxylation in black-berried somatic variants, which were also characterized by enhanced expression of pathogen defence genes in the berry skin and increased accumulation of C6-derived alcohol and ester volatiles and γ-aminobutyric acid. Collectively, our results indicate that anthocyanin depletion has side-effects on grape composition by altering the internal microenvironment of the berry and the partitioning of the phenylpropanoid pathway. Our findings show how fruit colour can condition other fruit features, such as flavour potential and stress homeostasis.
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Affiliation(s)
- Maite Rodríguez-Lorenzo
- Instituto de Ciencias de la Vid y del Vino, ICVV, CSIC - Universidad de La Rioja - Gobierno de La Rioja, 26007 Logroño, Spain
| | - Nuria Mauri
- Instituto de Ciencias de la Vid y del Vino, ICVV, CSIC - Universidad de La Rioja - Gobierno de La Rioja, 26007 Logroño, Spain
| | - Carolina Royo
- Instituto de Ciencias de la Vid y del Vino, ICVV, CSIC - Universidad de La Rioja - Gobierno de La Rioja, 26007 Logroño, Spain
| | - José L Rambla
- Instituto de Biología Molecular y Celular de Plantas, IBMCP, CSIC - Universidad Politécnica de Valencia, 46011 Valencia, Spain
- Universitat Jaume I, Departamento de Biología, Bioquímica y Ciencias Naturales, 12071 Castellón de la Plana, Spain
| | - Gianfranco Diretto
- Italian National Agency for New Technologies Energy and Sustainable Development, Casaccia Research Centre, 00123 Rome, Italy
| | - Olivia Demurtas
- Italian National Agency for New Technologies Energy and Sustainable Development, Casaccia Research Centre, 00123 Rome, Italy
| | - Ghislaine Hilbert
- EGFV, Bordeaux Sciences Agro, INRA - Université de Bordeaux, ISVV, 33140 Villenave d’Ornon, France
| | - Christel Renaud
- EGFV, Bordeaux Sciences Agro, INRA - Université de Bordeaux, ISVV, 33140 Villenave d’Ornon, France
| | - Vanessa Tobar
- Servicio de Información Agroclimática de La Rioja (SIAR). Consejería de Agricultura, Ganadería y Medio Ambiente, Gobierno de La Rioja, 26007 Logroño, Spain
| | - Joaquín Huete
- Servicio de Información Agroclimática de La Rioja (SIAR). Consejería de Agricultura, Ganadería y Medio Ambiente, Gobierno de La Rioja, 26007 Logroño, Spain
| | - Serge Delrot
- EGFV, Bordeaux Sciences Agro, INRA - Université de Bordeaux, ISVV, 33140 Villenave d’Ornon, France
| | - Antonio Granell
- Instituto de Biología Molecular y Celular de Plantas, IBMCP, CSIC - Universidad Politécnica de Valencia, 46011 Valencia, Spain
| | - José Miguel Martínez-Zapater
- Instituto de Ciencias de la Vid y del Vino, ICVV, CSIC - Universidad de La Rioja - Gobierno de La Rioja, 26007 Logroño, Spain
| | - Pablo Carbonell-Bejerano
- Instituto de Ciencias de la Vid y del Vino, ICVV, CSIC - Universidad de La Rioja - Gobierno de La Rioja, 26007 Logroño, Spain
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10
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Marín-San Román S, Fernández-Novales J, Cebrián-Tarancón C, Sánchez-Gómez R, Diago MP, Garde-Cerdán T. Application of near-infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6317-6329. [PMID: 37195204 DOI: 10.1002/jsfa.12706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 04/25/2023] [Accepted: 05/17/2023] [Indexed: 05/18/2023]
Abstract
BACKGROUND The knowledge of volatile compounds concentration in grape berries is very valuable information for the winemaker, since these compounds are strongly involved in the final wine quality, and in consumer acceptance. In addition, it would allow to set the harvest date according to aromatic maturity, to classify grape berries according to their quality and to make wines with different characteristics, among other implications. However, so far, there are no tools that allow the volatile composition to be measured directly on intact berries, either in the vineyard or in the winery. RESULTS In this work, the use of near-infrared (NIR) spectroscopy to estimate the aromatic composition and total soluble solids (TSS) of Tempranillo Blanco grape berries during ripening was evaluated. For this purpose, the spectra in the NIR range (1100-2100 nm) of 240 intact berry samples were acquired in the laboratory. From these same samples, the concentration of volatile compounds was analyzed by thin film-solid-phase microextraction-gas chromatography-mass spectrometry (TF-SPME-GC-MS), and the TSS were quantified by refractometry. These two methods were used as reference methods for model building. Calibration, cross-validation and prediction models were built from spectral data using partial least squares (PLS). Determination coefficients of cross-validation (R2 CV ) above 0.5 were obtained for all volatile compounds, their families, and TSS. CONCLUSIONS These findings support that NIR spectroscopy can be successfully use to estimate the aromatic composition as well as the TSS of intact Tempranillo Blanco berries in a non-destructive, fast, and contactless form, allowing simultaneous determination of technological and aromatic maturities. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Sandra Marín-San Román
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, Spain
| | - Juan Fernández-Novales
- Grupo TELEVITIS, Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Logroño, Spain
- Departamento de Agricultura y Alimentación, Universidad de La Rioja, Logroño, Spain
| | - Cristina Cebrián-Tarancón
- Cátedra de Química Agrícola, E.T.S. de Ingeniería Agronómica y de Montes y Biotecnología, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Albacete, Spain
| | - Rosario Sánchez-Gómez
- Cátedra de Química Agrícola, E.T.S. de Ingeniería Agronómica y de Montes y Biotecnología, Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Albacete, Spain
| | - María Paz Diago
- Grupo TELEVITIS, Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Logroño, Spain
- Departamento de Agricultura y Alimentación, Universidad de La Rioja, Logroño, Spain
| | - Teresa Garde-Cerdán
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, Spain
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11
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Canonico L, Agarbati A, Galli E, Comitini F, Ciani M. Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines. Foods 2023; 12:2899. [PMID: 37569169 PMCID: PMC10417703 DOI: 10.3390/foods12152899] [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: 06/15/2023] [Revised: 07/28/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
Torulaspora delbrueckii has attracted renewed interest in recent years, for its biotechnological potential linked to its ability to enhance the flavor and aroma complexity of wine. Sequential fermentations with a selected native strain of T. delbrueckii (DiSVA 130) and low-sulfite native strain of Saccharomyces cerevisiae (DiSVA 709) were carried out to establish their contribution in biocontrol and the aroma profile. A first set of trials were conducted to evaluate the effect of the sulfur dioxide addition on pure and T. debrueckii/S. cerevisiae sequential fermentations. A second set of sequential fermentations without SO2 addition were conducted to evaluate the biocontrol and aromatic effectiveness of T. delbrueckii. Native T. delbrueckii showed a biocontrol action in the first two days of fermentation (wild yeasts reduced by c.a. 1 log at the second day). Finally, trials with the combination of both native and commercial T. delbrueckii/S. cerevisiae led to distinctive aromatic profiles of wines, with a significant enhancement in isoamyl acetate, phenyl ethyl acetate, supported by positive appreciations from the tasters, for ripe and tropical fruits, citrus, and balance. The whole results indicate that native T. delbrueckii could be a potential biocontrol tool against wild yeasts in the first phase of fermentation, contributing to improving the final wine aroma.
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Affiliation(s)
| | | | | | | | - Maurizio Ciani
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy; (L.C.); (A.A.); (E.G.); (F.C.)
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12
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Perestrelo R, Jaouhari Y, Abreu T, Castillo MM, Travaglia F, Pereira JAM, Câmara JS, Bordiga M. The Fingerprint of Fortified Wines-From the Sui Generis Production Processes to the Distinctive Aroma. Foods 2023; 12:2558. [PMID: 37444296 DOI: 10.3390/foods12132558] [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: 04/28/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
The fortified wines that originated in Mediterranean countries have, in common, a high alcohol content to increase their shelf-life during long journeys to northern Europe and the American continent. Nowadays, the world's better-known wines, including Marsala, Madeira, Port, and Sherry, due to their high alcoholic content, sweet taste, and intense aromatic profile, are designated as dessert wines and sometimes served as aperitifs. This review gives an overview of the traditional vinification process, including the microbiota and autochthonous yeast, as well as the regulatory aspects of the main Italian, Portuguese, and Spanish fortified wines. The winemaking process is essential to defining the volatile organic compounds (VOCs) that characterize the aroma of each fortified wine, giving them an organoleptic fingerprint and "terroir" characteristics. The various volatile and odorous compounds found in fortified wines during the oxidative aging are discussed in the last part of this review.
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Affiliation(s)
- Rosa Perestrelo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Yassine Jaouhari
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Teresa Abreu
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Mariangie M Castillo
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Fabiano Travaglia
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Jorge A M Pereira
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - José S Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Matteo Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
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13
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D'Eusanio V, Genua F, Marchetti A, Morelli L, Tassi L. Characterization of Some Stilbenoids Extracted from Two Cultivars of Lambrusco- Vitis vinifera Species: An Opportunity to Valorize Pruning Canes for a More Sustainable Viticulture. Molecules 2023; 28:molecules28104074. [PMID: 37241814 DOI: 10.3390/molecules28104074] [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: 04/19/2023] [Revised: 05/04/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
Pruning canes from grape vines are valuable byproducts that contain resveratrol and other health-boosting stilbenoids. This study aimed to assess the effect of roasting temperature on the stilbenoid content of vine canes by comparing two Vitis vinifera cultivars, Lambrusco Ancellotta and Salamino. Samples were collected during different phases of the vine plant cycle. One set was collected in September after the grape harvest and was air-dried and analyzed. A second set was obtained during vine pruning in February and evaluated immediately after collection. The main stilbenoid identified in each sample was resveratrol (~100-2500 mg/kg), with significant levels of viniferin (~100-600 mg/kg) and piceatannol (~0-400 mg/kg). Their contents decreased with increasing roasting temperature and residence time on the plant. This study provides valuable insights into the use of vine canes in a novel and efficient manner, which could potentially benefit different industries. One potential use involves the roasted cane chips to accelerate the aging of vinegars and alcoholic beverages. This method is more efficient and cost-effective than traditional aging, which is slow and unfavorable from an industrial perspective. Furthermore, incorporating vine canes into maturation processes reduces viticulture waste and enhances the final products with health-promoting molecules, such as resveratrol.
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Affiliation(s)
- Veronica D'Eusanio
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy
| | - Francesco Genua
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
| | - Andrea Marchetti
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42121 Reggio Emilia, Italy
| | - Lorenzo Morelli
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
| | - Lorenzo Tassi
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, 41121 Modena, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Florence, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42121 Reggio Emilia, Italy
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14
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Zhu H, Yang H, Zhou X, Li H, Feng R, Yuan F, Pan S, Xu X. Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast. J Food Sci 2023; 88:1392-1408. [PMID: 36855306 DOI: 10.1111/1750-3841.16503] [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: 10/07/2022] [Revised: 01/14/2023] [Accepted: 01/30/2023] [Indexed: 03/02/2023]
Abstract
Volatile compounds in wine have a critical impact on the consumers' senses. In this study, the effect of diammonium phosphate (DAP) and glutamine on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast were evaluated. Fermentation kinetics was determined by monitoring reducing sugar consumption rates during fermentation. The volatile profile of wines was analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas-chromatography-mass spectrometry (GC-MS). The volatile sulfur compounds (VSCs) were analyzed by HS-SPME-GC-MS/MS. Flavor attributes of wines were assessed by a sensory panel with quantitative descriptive analysis. A total of 53 volatiles, including 6 VSCs, were identified and quantified in the Chardonnay wine. The results suggested that glutamine supplementation at the beginning of fermentation could help to initiate fermentation earlier and promote the formation of isoamyl acetate, phenethyl acetate, ethyl nonanoate, methyl decanoate, diethyl succinate and phenethyl alcohol, isobutanol, while DAP supplementation had no obvious effect on the volatile composition of the resulting wine and fermentation kinetics. PRACTICAL APPLICATION: Suitable nitrogen source is helpful to a healthy fermentation, and can also prevent the off-flavor and regulate aroma profile of wine. This study provides insights on the volatile and sensory characteristics of Chardonnay wines affected by different nitrogen source addition.
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Affiliation(s)
- Hangxin Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Hongyan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xianyu Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Huan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Ruiqi Feng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Fang Yuan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
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15
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Marín-San Román S, Fernández-Novales J, Cebrián-Tarancón C, Sánchez-Gómez R, Diago MP, Garde-Cerdán T. Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact Vitis vinifera L. Tempranillo Blanco Berries by Hyperspectral Imaging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2616-2627. [PMID: 36700632 PMCID: PMC9912339 DOI: 10.1021/acs.jafc.2c07425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 01/13/2023] [Accepted: 01/13/2023] [Indexed: 06/17/2023]
Abstract
The measurement of aromatic maturity during grape ripening provides very important information for determining the harvest date, particularly in white cultivars. However, there are currently no tools that allow this measurement to be carried out in a noninvasive and rapid way. For this reason, in the present work, we have studied the use of hyperspectral imaging (HSI)) to estimate the aromatic composition of Vitis vinifera L. Tempranillo Blanco berries during ripening. A total of 236 spectra in the VIS+short wave near-infrared (VIS+SW-NIR) range (400-1000 nm) of intact berries were acquired contactless under laboratory conditions. As gold standard values, a total of 20 volatile compounds were quantified by gas chromatography-mass spectrometry (GC-MS), and the concentration of total soluble solids (TSS) was measured by refractometry. Calibration, cross-validation, and prediction models were built using partial least squares (PLS). Values of RCV2 ≥ 0.70 were obtained for α-terpineol, p-cymene, β-damascenone, β-ionone, benzaldehyde, benzyl alcohol, hexanal, citral, linalool, 2-phenylethanol, octanoic acid, nonanoic acid, 2-hexenal, 2-hexen-1-ol, (Z)-3-hexen-1-ol, total C13 norisoprenoids, total C6 compounds, total positive compounds (i.e., the sum of all families except C6 compounds), total benzenoids, and total soluble solids (TSS). Therefore, it can be affirmed that HSI in the VIS + SW-NIR range could be a good tool to estimate the aromatic composition of Tempranillo Blanco grape berries in a contactless, fast, and nondestructive way.
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Affiliation(s)
- Sandra Marín-San Román
- Grupo
VIENAP, Instituto de Ciencias de la Vid
y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6, 26007 Logroño, Spain
| | - Juan Fernández-Novales
- Grupo
TELEVITIS, Instituto de Ciencias de la Vid
y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Ctra. de Burgos, Km. 6, 26007 Logroño, Spain
| | - Cristina Cebrián-Tarancón
- Cátedra
de Química Agrícola, E.T.S.I. Agrónomos y Montes,
Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Avda. de España, s/n, 02071 Albacete, Spain
| | - Rosario Sánchez-Gómez
- Cátedra
de Química Agrícola, E.T.S.I. Agrónomos y Montes,
Departamento de Ciencia y Tecnología Agroforestal y Genética, Universidad de Castilla-La Mancha, Avda. de España, s/n, 02071 Albacete, Spain
| | - Maria Paz Diago
- Grupo
TELEVITIS, Instituto de Ciencias de la Vid
y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Ctra. de Burgos, Km. 6, 26007 Logroño, Spain
| | - Teresa Garde-Cerdán
- Grupo
VIENAP, Instituto de Ciencias de la Vid
y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6, 26007 Logroño, Spain
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16
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Optimization of HS-SPME-GC/MS Analysis of Wine Volatiles Supported by Chemometrics for the Aroma Profiling of Trebbiano d'Abruzzo and Pecorino White Wines Produced in Abruzzo (Italy). Molecules 2023; 28:molecules28041534. [PMID: 36838521 PMCID: PMC9962864 DOI: 10.3390/molecules28041534] [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: 12/20/2022] [Revised: 01/26/2023] [Accepted: 02/01/2023] [Indexed: 02/08/2023] Open
Abstract
Headspace Solid-Phase Microextraction coupled to Gas-Chromatography with Mass Spectrometry detection (HS-SPME/GC-MS) has been widely used to analyze the composition of wine aroma. This technique was here applied to investigate the volatile profile of Trebbiano d'Abruzzo and Pecorino white wines produced in Abruzzo (Italy). Optimization of SPME conditions was conducted by Design of Experiments combined with Response Surface Methodology. We investigated the influence of the kind of sorbent, PDMS, CW/DVB, or PDMS/CAR/DVB, and the effect of the fiber exposure time, temperature, and salt concentration on the total area of the chromatogram and the extraction efficiency of ethyl decanoate and 3-methyl-1-butanol, representative of apolar and polar compounds, respectively. The PDMS/CAR/DVB sorbent allowed the extraction of about 70 compounds, whereas only a part of these substances could be extracted on the PDMS and CW/DVB fibers. Reliable response surfaces for the total area and peak areas of the selected volatiles collected on the PDMS and PDMS/CAR/DVB sorbents and, in the latter case, principal component analysis were evaluated to find the optimal conditions. The optimized extraction conditions were applied for a preliminary comparison of the volatile profile of the two wine varieties and in a successive varietal discrimination study based on data-fusion approaches.
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17
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Yao H, Su H, Ma J, Zheng J, He W, Wu C, Hou Z, Zhao R, Zhou Q. Widely targeted volatileomics analysis reveals the typical aroma formation of Xinyang black tea during fermentation. Food Res Int 2023; 164:112387. [PMID: 36737972 DOI: 10.1016/j.foodres.2022.112387] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/09/2022] [Accepted: 12/24/2022] [Indexed: 12/31/2022]
Abstract
Xinyang black tea (XYBT) is characterized by the honey sugar-like aroma which is produced during the fermentation process. However, the formation of this typical aroma is still unclear. We here performed widely targeted volatileomics analysis combined with GC-MS and detected 116 aroma active compounds (AACs) with OAV > 1. These AACs were mainly divided into terpenoids, pyrazine, volatile sulfur compounds, esters, and aldehydes. Among them, 25 significant differences AACs (SDAACs) with significant differences in fermentation processes were identified, comprising phenylacetaldehyde, dihydroactinidiolide, α-damascenone, β-ionone, methyl salicylate, and so forth. In addition, sensory descriptions and partial least squares discriminant analysis demonstrated that phenylacetaldehyde was identified as the key volatile for the honey sugar-like aroma. We further speculated that phenylacetaldehyde responsible for the aroma of XYBT was probably produced from the degradation of L-phenylalanine and styrene. In conclusion, this study helps us better understand the components and formation mechanism of the honey sugar-like aroma of XYBT, providing new insight into improving the processing techniques for black tea quality.
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Affiliation(s)
- Hengbin Yao
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Hui Su
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Jingyi Ma
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Jie Zheng
- Xinyang Academy of Agricultural Sciences, Xinyang 464000, China
| | - Wei He
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Chunlai Wu
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Ziyan Hou
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China
| | - Renliang Zhao
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China.
| | - Qiongqiong Zhou
- College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China.
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18
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D’Eusanio V, Malferrari D, Marchetti A, Roncaglia F, Tassi L. Waste By-Product of Grape Seed Oil Production: Chemical Characterization for Use as a Food and Feed Supplement. Life (Basel) 2023; 13:life13020326. [PMID: 36836684 PMCID: PMC9958947 DOI: 10.3390/life13020326] [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: 12/13/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/27/2023] Open
Abstract
Among the waste materials of wine production, grape seeds constitute an important fraction of the pomace, from which the precious edible oil is extracted. The residual mass from oil extraction, the defatted grape seeds (DGS), can be destined for composting or valorized according to the circular economy rules to produce pyrolytic biochar by gasification or pellets for integral energy recovery. Only a small quantity is used for subsequent extraction of polyphenols and tannins. In this study, we performed a chemical characterization of the DGS, by applying spectroscopic techniques (ICP-OES) to determine the metal content, separation techniques (HS-SPME-GC-MS) to evaluate the volatile fraction, and thermal methods of analysis (TGA-MS-EGA) to identify different matrix constituents. Our main goal is to obtain information about the composition of DGS and identify some bioactive compounds constituting the matrix in view of possible future applications. The results suggest that DGS can be further exploited as a dietary supplement, or as an enriching ingredient in foods, for example, in baked goods. Defatted grape seed flour can be used for both human and animal consumption, as it is a source of functional macro- and micronutrients that help in maintaining optimal health and well-being conditions.
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Affiliation(s)
- Veronica D’Eusanio
- Department of Chemical and Geologial Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Correspondence: (V.D.); (L.T.)
| | - Daniele Malferrari
- Department of Chemical and Geologial Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
| | - Andrea Marchetti
- Department of Chemical and Geologial Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Firenze, Italy
| | - Fabrizio Roncaglia
- Department of Chemical and Geologial Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Firenze, Italy
| | - Lorenzo Tassi
- Department of Chemical and Geologial Sciences, University of Modena and Reggio Emilia, 41125 Modena, Italy
- Interdepartmental Research Center BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
- National Interuniversity Consortium of Materials Science and Technology (INSTM), 50121 Firenze, Italy
- Correspondence: (V.D.); (L.T.)
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19
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Paup VD, Aplin JJ, Potter RI, Edwards CG, Lee J, Ross CF. Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts. J Food Sci 2023; 88:462-476. [PMID: 36529878 PMCID: PMC10107785 DOI: 10.1111/1750-3841.16418] [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: 05/09/2022] [Revised: 11/10/2022] [Accepted: 11/22/2022] [Indexed: 12/23/2022]
Abstract
Recently, the use and commercial availability of non-Saccharomyces yeasts (NSY) in winemaking to reduce alcohol content have increased. However, research exploring the influence on sensory quality of the wine, particularly during storage, is limited. Therefore, the objective of this study was to characterize the sensory profiles of Merlot and Chardonnay wines made with pectinase-producing NSY, with added substrate, that is, pectin. Apple pectin (0 or 0.5 g/L) was added to Merlot and Chardonnay grape musts after inoculation with (a) only Saccharomyces cerevisiae or (b) a three species mixture of NSY; after 3 days, S. cerevisiae was added. Addition of NSY with added pectin resulted in higher concentrations of d-galacturonic acid and glycerol concentration in the wines after 6 months of aging. However, mouthfeel (viscosity or weight) of wines with or without added pectin as determined by a sensory evaluation panel was not altered by the presence of these yeasts. Significant interactions among the yeast utilized, pectin addition, and 6-month aging affected some flavors (solvent) of Merlot, while addition of NSY increased other attributes (cherry) during aging. No sensory differences were perceived among Chardonnay samples due to NSY; however, aging from 6 to 18 months increased the intensity of 40 sensory attributes. Though mouthfeel was not specifically affected, the utilization of NSY may be a useful tool to alter wine quality in Merlot by increasing specific aromas during storage. PRACTICAL APPLICATION: We found that must fermented with pectinase-producing non-Saccharomyces yeasts (NSY) modified the chemical composition of the final young wine. After one additional year of aging, an increase in cherry flavor was observed in Merlot wines made with NSY, which may increase perceived quality. Thus, the use of these pectinase-producing NSY may be a useful tool for winemakers.
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Affiliation(s)
- Victoria D Paup
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Jesse J Aplin
- School of Food Science, Washington State University, Pullman, Washington, USA.,United States Pharmacopeia, Rockville, Maryland, USA
| | - Rachel I Potter
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Charles G Edwards
- School of Food Science, Washington State University, Pullman, Washington, USA
| | - Jungmin Lee
- Horticultural Crops Production and Genetic Improvement Research Unit, Agricultural Research Service (ARS), United States Department of Agriculture (USDA), Corvallis, Oregon, USA
| | - Carolyn F Ross
- School of Food Science, Washington State University, Pullman, Washington, USA
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20
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Paup VD, Barton TL, Edwards CG, Lange I, Lange BM, Lee J, Ross CF. Improving the chemical and sensory characteristics of red and white wines with pectinase‐producing non‐
Saccharomyces
yeasts. J Food Sci 2022; 87:5402-5417. [DOI: 10.1111/1750-3841.16371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 09/09/2022] [Accepted: 10/11/2022] [Indexed: 11/12/2022]
Affiliation(s)
- Victoria D. Paup
- School of Food Science Washington State University Pullman Washington USA
| | - Tara L. Barton
- School of Food Science Washington State University Pullman Washington USA
| | - Charles G. Edwards
- School of Food Science Washington State University Pullman Washington USA
| | - Iris Lange
- Institute of Biological Chemistry and M.J. Murdock Metabolomics Laboratory Washington State University Pullman Washington USA
| | - B. Markus Lange
- Institute of Biological Chemistry and M.J. Murdock Metabolomics Laboratory Washington State University Pullman Washington USA
| | - Jungmin Lee
- United States Department of Agriculture (USDA), Agricultural Research Service (ARS) Horticultural Crops Research Unit Corvallis Oregon USA
| | - Carolyn F. Ross
- School of Food Science Washington State University Pullman Washington USA
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21
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Poggesi S, Darnal A, Ceci AT, Longo E, Vanzo L, Mimmo T, Boselli E. Fusion of 2DGC-MS, HPLC-MS and Sensory Data to Assist Decision-Making in the Marketing of International Monovarietal Chardonnay and Sauvignon Blanc Wines. Foods 2022; 11:foods11213458. [PMID: 36360071 PMCID: PMC9657765 DOI: 10.3390/foods11213458] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/18/2022] [Accepted: 10/26/2022] [Indexed: 11/22/2022] Open
Abstract
Monovarietal wines produced in different wine-growing areas may have completely different sensory profiles. As a result, they may be suitable for sale in different regions, depending on local preferences. Better insight into the sensory and chemical profiles of these wines can be helpful in further optimizing commercial strategies and matching supply and demand, which is the main challenge for global wine traders. The training of dedicated sensory panels, together with the correlation of the evaluated attributes with chemical parameters, followed by validation of the obtained models, may yield an improved picture of the overall features associated with products from a specific region. Eighteen samples of international Chardonnay and eighteen samples of international Sauvignon Blanc wines were collected from nine world origins (Northern Italy, Southern Italy, Chile, Argentina, New Zealand, Australia, and South Africa). The overall quality judgement (OQJ) and the sensory attributes were evaluated by a panel trained with a MRATA (Modified Rate-All-That-Apply) method. Moreover, volatile compounds were analysed by HS-SPME-GC × GC-ToF/MS and the phenolic composition, including proanthocyanidins, was determined using HPLC-QqQ/MS. The processing of the data using different multivariate analysis methods, such as multiple factor analysis (MFA), was essential to gain insight into the quality of the samples. The profile of cyclic and non-cyclic oligomeric proanthocyanidins was found to be substantially dependent on the grape variety used in the wines (varietal markers), despite the country of origin of the wine influencing it to a limited extent. The results from the same samples analysed by a sensory panel from Germany and ours were qualitatively compared, highlighting the presence of potential factors inherent to the panels themselves that could influence the different judgments and quality classification of the wines. Consequently, the combination of sensory and chemical analysis, by means of the application of multivariate statistical methods presented in this study proves to be a powerful tool for a deeper and more comprehensive understanding of the quality of the wines under investigation. Overall quality was described as a combination of the sensory attributes, according to the perception process. The attributes were in turn described based on the chemical profiles, which were determined independently by analytical techniques. Eventually, this approach can be very useful not only for basic research on wine quality but also as a tool to aid business-related decision-making activities of wineries and wine traders and to create models that can aid the refinement of marketing strategies.
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Affiliation(s)
- Simone Poggesi
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy
| | - Aakriti Darnal
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy
| | - Adriana Teresa Ceci
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy
| | - Edoardo Longo
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy
- Correspondence:
| | - Leonardo Vanzo
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy
| | - Tanja Mimmo
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy
| | - Emanuele Boselli
- Oenolab, NOI Techpark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 5, 39100 Bolzano, Italy
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22
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Abstract
The effect of preparing the commercial yeast prise de mousse S. cerevisiae IOC 18-2007 on the second fermentation kinetics of a Macabeo white base wine was evaluated. The influence of yeast preparation on the final “Cava” sparkling wines was determined. The medium glucose, peptone, yeast extract (GPY medium), and the characteristic classic pied de cuve procedure were used to prepare the inoculum, which was placed besides a tirage liqueur inside bottles in which a second fermentation took place by the “traditional method”. The fermentation kinetics were similar for the first 60 days regardless of the employed yeast inoculum preparation. In both cases, glucose was exhausted and a few grams of fructose remained on day 30. The ethanol concentration after 60 days was the same in all of the wines. The sparkling wines inoculated with the GPY-grown yeasts showed higher titratable acidity, lower total polysaccharide and protein contents, and greater foamability (HM) and foam stability (HS). Regarding volatile compounds, these wines contained higher esters, fatty acids, higher alcohols, and γ-butyrolactone. Differences in the wine’s visual and flavor attributes were not significant no matter what inoculum was used. However, the aroma score was significantly higher in the wines inoculated with the pied de cuve-prepared yeasts.
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23
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Enzymatic Characterization of Purified β-Glucosidase from Non-Saccharomyces Yeasts and Application on Chardonnay Aging. Foods 2022; 11:foods11060852. [PMID: 35327274 PMCID: PMC8950599 DOI: 10.3390/foods11060852] [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: 02/20/2022] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 02/04/2023] Open
Abstract
The application of β-glucosidase from non-Saccharomyces yeasts to improve wine aroma has been widely explored. However, few enzymes are active under the severe conditions of wine aging (high ethanol concentration, low temperature, and low pH). Therefore, the application of β-glucosidase in wine aging needs further research. In this study, the β-glucosidases Mg-βgl and Hu-βgl extracted from Meyerozyma guilliermondii NM218 and Hanseniaspora uvarum BF345 were purified and used in young Chardonnay wines aged for 50 days. The enzyme activity of the two enzymes was measured. The effects of the two enzymes and a commercial β-glucosidase (An-βgl) on the volatile composition and sensory quality of the wine were also determined. The results showed that Mg-βgl and Hu-βgl had high specific activity of 1.95 U/mg and 2.11 U/mg, respectively, maintaining the activity of 70–80% at 20 °C, pH of 3.0–4.0, and 15% ethanol, corresponding to wine aging conditions. Analysis of volatiles with GC-MS showed a 65–70% increase in total terpenoids and new detection of C13-norisoprenoids when the wines were treated with the three β-glucosidases. In addition, wines treated with Mg-βgl and Hu-βgl had more hexanol, phenylethanol, ethyl octanoate, ethyl heptanoate, and ethyl caprate than wines treated without and with An-βgl. In sensory analysis, the judges showed a greater preference for Hu-βgl-treated wines, to which they attributed pleasant sweet, floral, honey, pomelo, and banana aromas. The results of this study not only offer a way to improve flavor complexity in wine but also provide a reference for the use of other edible sources of β-glucosidase in wine aging.
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24
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Ma L, Meng Q, Chen F, Gao W. SAFE and SBSE combined with GC-MS and GC-O for characterization of flavor compounds in Zhizhonghe Wujiapi medicinal liquor. J Food Sci 2022; 87:939-956. [PMID: 35122437 DOI: 10.1111/1750-3841.16031] [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: 05/06/2021] [Revised: 11/28/2021] [Accepted: 12/13/2021] [Indexed: 11/29/2022]
Abstract
Volatile compounds in Chinese Zhizhonghe Wujiapi (WJP) medicinal liquor were extracted by solvent-assisted flavor evaporation extraction (SAFE) and stir bar sorptive extraction (SBSE), respectively, and identified by gas chromatography-mass spectrometry. Results showed that a total of 123 volatile compounds (i.e., 108 by SAFE, 50 by SBSE, and 34 by both) including esters, alcohols, acids, aldehydes, ketones, heterocycles, terpenes and terpenoids, alkenes, phenols, and other compounds were identified, and 67 of them were confirmed as aroma-active compounds by the application of the aroma extract dilution analysis coupled with gas chromatography-olfactometry. After making a simulated reconstitute by mixing 41 characterized aroma-active compounds (odor activity values ≥1) based on their concentrations, the aroma profile of the reconstitute showed good similarity to that of the original WJP liquor. Omission test further corroborated 34 key aroma-active compounds in the WJP liquor. The study of WJP liquor is expected to provide some insights into the characterization of special volatile components in traditional Chinese medicine liquors for the purpose of quality improvement and aroma optimization.
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Affiliation(s)
- Longhua Ma
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P. R. China
| | - Qingran Meng
- Collaborative Innovation Center of Fragrance Flavour and Cosmetics, School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, P. R. China
| | - Feng Chen
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Wenjie Gao
- Department of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai, P. R. China
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25
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Secondary Metabolites Coordinately Protect Grapes from Excessive Light and Sunburn Damage during Development. Biomolecules 2021; 12:biom12010042. [PMID: 35053190 PMCID: PMC8773587 DOI: 10.3390/biom12010042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 12/21/2021] [Accepted: 12/22/2021] [Indexed: 11/25/2022] Open
Abstract
Sunburn is a physiological disorder that reduces grape quality and vineyard yield. It is the result of excessive sunlight and high temperatures. As climate change continues to increase air temperatures, reports of sunburn damage in vineyards worldwide are becoming more frequent. Grapes produce secondary metabolites (carotenoids, polyphenols and aroma compounds) to counter photooxidative stress and acclimate to higher radiation environments. This study evaluated changes in these compounds in during ripening when grapes were exposed post-flowering (ED) and at véraison (LD), and compared them to a nondefoliated control (ND). ND contained more α-terpineol and violaxanthin, and the defoliated treatments contained more zeaxanthin, β-carotene, C6 compounds and flavonoids. ED berries adapted better to higher-light environments, displayed larger changes in secondary metabolite concentrations and lower levels of sunburn damage than LD berries did. The composition of berries with increasing sunburn damage was evaluated for the first time. Berries with no damage had the lowest concentrations of flavonoids and oxidized glutathione, and the highest concentrations of chlorophyll and α-terpineol. As damage increased, destruction of photosynthetic pigments, increase in polyphenols and loss of aroma compounds were evidenced. A significant effect of temperature and developmental stage on grape composition was also observed. This study provides a holistic overview of changes in secondary metabolites experienced by grape berries when exposed to excessive light, how these vary along development and how they affect sunburn incidence.
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26
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Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040321] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Sparkling wine production using the traditional method involves a second fermentation of still wines in bottles, followed by prolonged aging on lees. The key factors affecting the organoleptic profiles of these wines are the grape varieties, the chemical and sensory attributes of the base wines elaborated, the yeast strains used for first and second fermentation, and the winery practices. While Chardonnay and Pinot noir are gold standard grape varieties in sparkling wine production, other valuable grape cultivars are used worldwide to elaborate highly reputable sparkling wines. Fundamental research on the chemical and sensory profiles of innovative sparkling wines produced by the traditional method, using non-conventional grape varieties and novel yeast strains for first and/or second fermentation, is accompanying their market diversification. In this review, we summarize relevant aspects of sparkling wine production using the traditional method and non-conventional grape varieties and yeast starters.
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27
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Dein M, Moore A, Ricketts C, Huynh C, Munafo JP. Characterization of Odorants in Chardonnay Marc Skins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12262-12269. [PMID: 34623142 DOI: 10.1021/acs.jafc.1c04195] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Chardonnay marc, consisting of grape skins, seeds, and stems, is a coproduct of grape juice production for Chardonnay wine making. The discovery that marc contains a rich source of health-promoting molecules has led to its growing popularity as a flavorful healthy food ingredient. However, the odorants responsible for its pleasant fruity aroma remain unknown. In this study, 35 odorants were identified in Chardonnay marc skins using solvent-assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA). Thirteen odorants were quantitated employing stable isotope dilution assays (SIDAs), and odor activity values (OAVs) were calculated. Odorants with OAVs >1 included 3-methylnonane-2,4-dione (hay, OAV 5800), β-ionone (floral, violets, OAV 2900), (2E,4E)-nona-2,4-dienal (fatty, OAV 1200), β-damascenone (cooked apple, OAV 370), hexanal (green, OAV 260), oct-1-en-3-one (mushroom, OAV 200), linalool (floral, citrus, OAV 61), (2E,4E)-deca-2,4-dienal (fatty, OAV 60), 2-phenylethanol (floral, rose, OAV 16), 3-(methylsulfanyl)propanal (potato, OAV 3.7), HDMF (caramel, OAV 2.0), and ethyl octanoate (fruity, OAV 1.1). An odor simulation model prepared using odorants with OAVs >1 sensorially matched the aroma of the Chardonnay marc skins. This investigation establishes a foundation for future studies aimed at determining the contribution of individual Chardonnay marc components (skins, seeds, and stems) to the aroma profile of Chardonnay marc powder and aiding producers in delivering optimal and consistent aroma profiles by region.
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Affiliation(s)
- Melissa Dein
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Andrew Moore
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Casey Ricketts
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Chelsea Huynh
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - John P Munafo
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
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28
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Gammacurta M, Laboyrie J, Prida A, Lavigne V, Moine V, Darriet P, Marchal A. Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8179-8189. [PMID: 34259507 DOI: 10.1021/acs.jafc.1c01633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The influence of some enological parameters on pyrrole concentrations in Chardonnay wines was studied. First, a quantitative method to assay five pyrroles was optimized and applied to determine their content in wines produced in different containers. All pyrroles were observed in wines aged in a stainless-steel tank, which indicated that they have a varietal or fermentative origin. However, their concentrations were significantly higher in wines made in new barrels than in older barrels or in a stainless-steel tank, so oak wood may largely contribute during the winemaking process. A quantitative method to assay pyrroles in oak wood extract was also developed to study the influence of several cooperage parameters such as different types of traditional toasting, as well as the temperature and the time of toasting. Significant differences were observed on pyrrole concentrations in oak wood extracts according to these different cooperage parameters. These findings bring new perspectives to the monitoring of winemaking and the aging of Chardonnay wines.
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Affiliation(s)
- Marine Gammacurta
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
| | - Justine Laboyrie
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
| | - Andrei Prida
- Seguin Moreau France, Z.I. Merpins, Cognac F-16103, France
| | - Valérie Lavigne
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
- Seguin Moreau France, Z.I. Merpins, Cognac F-16103, France
| | - Virginie Moine
- Biolaffort, 11 rue Aristide Berges, Floirac 33210, France
| | - Philippe Darriet
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
| | - Axel Marchal
- Univ. Bordeaux, Unité de Recherche Œnologie, EA 4577, USC 1366 INRA, ISVV, Villenave d'Ornon Cedex, 33882 France
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29
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Adapting Polarized Projective Mapping to Investigate Fruitiness Aroma Perception of White Wines from Oregon. BEVERAGES 2021. [DOI: 10.3390/beverages7030046] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Fruitiness is a highly desirable aroma quality in white wines. This study aimed to investigate the fruitiness aroma perception of white wines using a rapid sensory method and to compare the sensory maps obtained from wine experts and trained consumers. A polarized projective mapping (PPM) method was adapted by using fruit standards as fixed poles. Twenty-one white wines were selected for this study. Ten wine experts and twelve trained consumers participated in the adapted PPM followed by ultra-flash profiling (UFP). While experts and trained consumers used different poles to characterize the Pinot Gris and Viogniers, both panels used the stone fruit pole for the Chardonnays. UFP revealed that the Pinot Gris and Viognier samples presented fruity and floral aromas and most Chardonnay wines presented non-fruity aromas. The white wines investigated presented a wide range of fruity aromas. The use of aroma standards instead of products as poles seems to be a reliable alternative to investigate fruitiness in white wines. This study helped us to understand the predominant aromas of varietal white wines from Oregon and emphasized the importance of adapting sensory methods to investigate fruitiness perception.
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30
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Ma Y, Xu Y, Tang K. Aroma of Icewine: A Review on How Environmental, Viticultural, and Oenological Factors Affect the Aroma of Icewine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:6943-6957. [PMID: 34143625 DOI: 10.1021/acs.jafc.1c01958] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The aroma of a wine is mostly driven by not only the factors in the vineyard, such as the grape variety and harvest time, but also the fermentation process. Icewine is a unique, intensely sweet wine made from late harvested grapes that have frozen naturally on the vine. Different from normal table wines, the grapes used in icewine naturally undergo a dehydration process and freeze-thaw cycles, and the must for icewine making has to be pressed from frozen grapes. This pressing process leaves water behind as ice crystals and allows the grape juice to be concentrated with more sugars, acids, and other dissolved solids, resulting in a slower than normal fermentation. These special procedures can lead to a unique aroma characteristic of icewine. This review delves into recent advances in chemical compounds related to icewine aroma characteristics and addresses how changes in these aroma characteristics and composition are influenced by environmental, viticultural, and oenological factors in the vineyard and winery. Deficiencies in previous studies and future trends related to the flavor science of icewine were also briefly addressed.
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Affiliation(s)
- Yue Ma
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, 21000 Dijon, France
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ke Tang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
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31
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Chenot C, Briffoz L, Lomartire A, Collin S. Occurrence of Ehrlich-Derived and Varietal Polyfunctional Thiols in Belgian White Wines Made from Chardonnay and Solaris Grapes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10310-10317. [PMID: 31659900 DOI: 10.1021/acs.jafc.9b05478] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Although almost disappeared at the end of the 20th century, Belgian wine production reached a million liters in 2017. The aim of the present work was to identify aroma markers for two white cultivars widespread in Belgium: Chardonnay (the most commercially grown cultivar worldwide) and Solaris (an interspecific fungus-resistant variety). Specific p-hydroxymercuribenzoic acid extraction followed by gas chromatography with a pulsed flame photometric detector was applied to single-varietal wine samples from 2015 to 2018 harvests. Among the Ehrlich-derived thiols, all found below their sensory thresholds, 3-sulfanylpropyl acetate usually outranged 3-sulfanylpropan-1-ol, while 2-sulfanylethan-1-ol concentrations always exceeded 2-sulfanylethyl acetate levels. The data confirm the occurrence, in both Chardonnay and Solaris wines, of 3-sulfanylhexan-1-ol and phenylmethanethiol (grapefruit and gunflint aroma, respectively), at concentrations far above their thresholds. This work also revealed, for the first time, the presence of 3-sulfanylheptan-1-ol, the branched alcohols 2-methyl-3-sulfanyl propan-1-ol, 2-methyl-3-sulfanylbutan-1-ol, and 3-sulfanyl-3-methylbutan-1-ol, and the carbonyls 3-sulfanylbutan-2-one (not in sparkling wines) and 3-sulfanylpentanal.
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Affiliation(s)
- Cécile Chenot
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Laura Briffoz
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Antonin Lomartire
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
| | - Sonia Collin
- Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute (ELIM), Faculté des Bioingénieurs, Université catholique de Louvain. Croix du Sud 2, Box L7.05.07, B-1348 Louvain-la-Neuve, Belgium
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32
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Marín-San Román S, Rubio-Bretón P, Pérez-Álvarez EP, Garde-Cerdán T. Advancement in analytical techniques for the extraction of grape and wine volatile compounds. Food Res Int 2020; 137:109712. [PMID: 33233285 DOI: 10.1016/j.foodres.2020.109712] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 09/10/2020] [Accepted: 09/14/2020] [Indexed: 12/13/2022]
Abstract
The grape and wine aroma is one of the most determining factors of quality, therefore the study of their volatile composition is a very important topic in vitiviniculture. The range of concentrations in which many of these compounds are found is quite low, in concentrations of ng/L; due to this, a sample preparation stage is necessary before doing the chromatographic analysis of the volatile compounds. In this review, the main analytical techniques used for the extraction of volatile compounds in grapes and wines are studied. The techniques presented are liquid-liquid extraction (LLE), solid phase extraction (SPE), solid phase microextraction (SPME), stir bar sorptive extraction (SBSE), and thin film solid phase microextraction (TF-SPME). For each of these techniques, a description was made, and the different characteristics were numbered, as well as their main advantages and disadvantages. Furthermore, from the second technique, a comparison is made with the previous techniques, explaining the reasons why new techniques have emerged. Throughout the review it is possible to see the different techniques that have been emerging in the past years as an improvement of the classical techniques.
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Affiliation(s)
- Sandra Marín-San Román
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain
| | - Pilar Rubio-Bretón
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain
| | - Eva P Pérez-Álvarez
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain; Centro de Edafología y Biología Aplicada del Segura (CEBAS), Campus Universitario de Espinardo, Ed. 25, 30100 Murcia, Spain
| | - Teresa Garde-Cerdán
- Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6., 26007 Logroño, Spain.
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33
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Lopes ACA, Costa R, Andrade RP, Lima LMZ, Santiago WD, das Graças Cardoso M, Duarte WF. Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03563-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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34
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Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine. Foods 2020; 9:foods9060802. [PMID: 32570784 PMCID: PMC7353488 DOI: 10.3390/foods9060802] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 06/13/2020] [Accepted: 06/15/2020] [Indexed: 11/17/2022] Open
Abstract
Malolactic fermentation (MLF) is an important process in wine production due to the resulting reduction in acidity. MLF is typically induced by the addition of Oenococcus oeni after the completion of alcoholic fermentation (AF), but can occur concurrent with AF by co-inoculation of O. oeni with Saccharomyces cerevisiae. This study investigated the effect of MLF inoculation timing and temperature (15 °C and 21 °C) and the presence of the non-Saccharomyces yeast Torulaspora delbrueckii on Chardonnay wine aroma and mouthfeel. Aroma composition was measured using headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GCMS). Mouthfeel attributes of the wines produced were assessed by a winemaker panel, using Napping® and Ultra-flash profiling. Significant differences in aroma composition and mouthfeel perception were found based on MLF timing and inoculation conditions, as well as between temperatures. Temperature had a greater impact on the aroma composition for sequential inoculations, while there were little differences based on the temperature of concurrent fermentations. Treatment type and temperature also affected the chemical composition of finished wines. Mouthfeel was impacted, although not as strongly as aroma composition. These findings demonstrate the usefulness of various MLF practices to influence the sensory qualities of a Chardonnay wine.
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A matter of place: Sensory and chemical characterisation of fine Australian Chardonnay and Shiraz wines of provenance. Food Res Int 2020; 130:108903. [PMID: 32156353 DOI: 10.1016/j.foodres.2019.108903] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 12/14/2019] [Accepted: 12/15/2019] [Indexed: 11/23/2022]
Abstract
Establishing a fine wine image through regional typicality has been of interest to New World wine producing countries like Australia, but previous research mainly involved unoaked experimental wines, which were not reflective of the retail wine market. The regional typicality of commercially available fine Australian wines (FAW) was therefore explored, based on the hypotheses that sensory and chemical composition of varietal fine wines would discriminate by region, and further nuances within region would be explained by drivers of intraregional typicality. Chardonnay wines (2015 vintage) from Margaret River (MR, n = 16) and Yarra Valley (YV, n = 16); and Shiraz wines (2014 vintage) from Barossa Valley (BV, n = 16) and McLaren Vale (MV = 15), were selected for descriptive sensory analysis and underwent profiling of volatiles by gas chromatography-mass spectrometry (GC-MS). For both grape varieties, there was large variability in wine styles among wines from the same GI, such as fruity/crisp vs oaked Chardonnay and oaky/astringent vs savoury Shiraz. Consequently, human intervention seemed to be an important component of regional/sub-regional typicality, which therefore cannot be determined solely on geographic origin of the fruit. Using a combination of sensory markers and volatile profiles allowed the building of regional typicality models, which are promising, however, consumers may not perceive sub-regional differences based on sensory attributes. Undoubtedly, variation of wine styles emerging across wine regions, vintages, and viticultural and winemaking practices needs to be further explored, but this work created a preliminary sensory and volatile map for future research.
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Magdas DA, Cozar BI, Feher I, Guyon F, Dehelean A, Cinta Pinzaru S. Testing the limits of FT-Raman spectroscopy for wine authentication: Cultivar, geographical origin, vintage and terroir effect influence. Sci Rep 2019; 9:19954. [PMID: 31882929 PMCID: PMC6934840 DOI: 10.1038/s41598-019-56467-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Accepted: 12/11/2019] [Indexed: 12/02/2022] Open
Abstract
FT-Raman spectroscopy represents an environmentally friendly technique, suitable for the analysis of high-water content food matrices, like wines, due to its relatively weak water bending mode in the fingerprint region. Based on metabolomics applied to FT-Raman spectra, this study presents the classifications achieved for a sample set comprising 126 wines, originated from Romania and France, with respect to cultivar, geographical origin and vintage. Cultivar recognition was successfully performed among four varieties (Sauvignon, Riesling, Chardonnay, Pinot Gris) while subtle particularities exiting between the Chardonnay wines, coming from the two countries, because of terroir influences were pointed out. The obtained separations of 100% in both initial and cross-validation procedure for geographical differentiation between the two origin countries, as well as, among the three Romanian areas (Transylvania, Muntenia and Moldova) were also discussed. Apart of this, the limitations and the importance of choosing a meaningful data set, in terms of representativity for each classification criterion, are addressed in the present work.
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Affiliation(s)
- Dana Alina Magdas
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Str., 400293, Cluj-Napoca, Romania.
| | - Bogdan Ionut Cozar
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Str., 400293, Cluj-Napoca, Romania
| | - Ioana Feher
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Str., 400293, Cluj-Napoca, Romania
| | - Francois Guyon
- Service Commun des Laboratoires, 3 Avenue du Dr. Albert Schweitzer, 33608, Pessac, France
| | - Adriana Dehelean
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donat Str., 400293, Cluj-Napoca, Romania
| | - Simona Cinta Pinzaru
- Babes-Bolyai University, Biomolecular Physics Department, Kogalniceanu 1, RO-400084, Cluj-Napoca, Romania
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Guzzon R, Malacarne M, Larcher R, Franciosi E, Toffanin A. The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking. J Appl Microbiol 2019; 128:209-224. [DOI: 10.1111/jam.14462] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Revised: 08/06/2019] [Accepted: 09/17/2019] [Indexed: 12/14/2022]
Affiliation(s)
- R. Guzzon
- Centro di Trasferimento Tecnologico Fondazione Edmund Mach Trento Italy
| | - M. Malacarne
- Centro di Trasferimento Tecnologico Fondazione Edmund Mach Trento Italy
| | - R. Larcher
- Centro di Trasferimento Tecnologico Fondazione Edmund Mach Trento Italy
| | - E. Franciosi
- Dipartimento Qualità Alimentare e Nutrizione Fondazione Edmund Mach Trento Italy
| | - A. Toffanin
- Annita Toffanin, DiSAAA‐a Università di Pisa Pisa Italy
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Modelling Changes in Volatile Compounds in British Columbian Varietal Wines that Were Bottle Aged for Up to 120 Months. BEVERAGES 2019. [DOI: 10.3390/beverages5030057] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This research quantified 46 volatile compounds in vintage wines (1998–2005) from British Columbia (BC), which had been bottle-aged for up to 120 months. Wines were analyzed up to five times, between December 2003 and October 2008. Compounds were identified using gas chromatography mass spectrometry (GC-MS) and their concentrations were related to “wine age” using single linear regression (SLR). SLR models were developed for each wine compound (eight alcohol, 12 ester/acetate, one acid, one aldehyde, one sulfur) in eight varietal wines: six red (Cabernet franc, Cabernet Sauvignon, Meritage, Merlot, Pinot noir, Syrah) and two white (Chardonnay, Pinot gris). Parameter estimates (b0, intercept; b1, slope) and R2 values for models were reported for each compound and each variety. Most of the significant SLR models (109/123) had negative slopes (−b1 coefficients), indicating a decrease in the compounds’ concentration with “wine age”. The b1 coefficients were very small for isobutyl acetate, ethyl isovalerate and ethyl decanoate (−0.00013 to −0.0006 mg/L/mon) and largest (most negative) for 3-methyl-1-butanol, ethyl lactate and isobutyl alcohol (−2.26 to −6.26 mg/L/mon). A few SLR models (14/123) had positive slopes (+b1 coefficients), indicating an increase in the compounds’ concentration with “wine age”, particularly for acetaldehyde, diethyl succinate, ethyl formate and dimethyl sulfide. The +b1 coefficients were smallest for ethyl decanoate (0.0001 mg/L/mon) and dimethyl sulfide (0.00024 mg/L/mon) and largest for dimethyl succinate and acetaldehyde (0.06 mg/L/mon). These values varied by four orders of magnitude (104), reflecting the large concentration range observed for the different volatile compounds. The work provided, for the first time, an empirical (non-theoretical) approach to documenting the evolution of volatile compounds in BC wines. It equipped the industry with an easy-to-use new tool for predicting the concentration of desirable or undesirable compounds in their wines and assisted the industry with decision making regarding the release of their wines into the marketplace.
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Zhao T, Wu J, Meng J, Shi P, Fang Y, Zhang Z, Sun X. Harvesting at the Right Time: Maturity and Its Effects on the Aromatic Characteristics of Cabernet Sauvignon Wine. Molecules 2019; 24:molecules24152777. [PMID: 31366183 PMCID: PMC6696524 DOI: 10.3390/molecules24152777] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2019] [Revised: 07/17/2019] [Accepted: 07/25/2019] [Indexed: 11/16/2022] Open
Abstract
The aim of this paper was to investigate how maturity affects the aroma characteristics of Cabernet Sauvignon wine. A series of four Vitis vinifera cv. Cabernet Sauvignon wines were produced from grapes of different harvest dates. The berries of sequential harvest treatments showed an increase in total soluble solids and anthocyanin and a decrease in titratable acidity. Berry shriveling was observed as berry weight decreased. In the wines, anthocyanin, dry extract, alcoholic strength, and pH were enhanced with the sequential harvest, whereas polyphenol and tannin were decreased. The concentrations of volatile compounds in sequential harvests were found to be at higher levels. Isopentanol, phenylethyl alcohol, ethyl acetate, ethyl lactate, benzaldehyde, citronellol, and linalool significantly increased when harvest was delayed by one or two weeks. Through a principal component analysis, the volatile compounds and phenols characterizing each harvest date were clearly differentiated. These results suggest that sequential harvest may be an optional strategy for winemakers to produce high-quality wine.
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Affiliation(s)
- Ting Zhao
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China
| | - Jiaying Wu
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China
| | - Jiangfei Meng
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China
| | - Pengbao Shi
- College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066600, China
| | - Yulin Fang
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China
| | - Zhenwen Zhang
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China.
| | - Xiangyu Sun
- College of Enology, Northwest A & F University, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Yangling, Shaanxi 712100, China.
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González-Centeno M, Chira K, Teissedre P. Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character. Food Chem 2019; 278:460-468. [DOI: 10.1016/j.foodchem.2018.11.049] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 11/09/2018] [Accepted: 11/09/2018] [Indexed: 11/16/2022]
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Ayestarán B, Martínez-Lapuente L, Guadalupe Z, Canals C, Adell E, Vilanova M. Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines. Food Chem 2019; 276:187-194. [DOI: 10.1016/j.foodchem.2018.10.013] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2018] [Revised: 10/01/2018] [Accepted: 10/02/2018] [Indexed: 10/28/2022]
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Alem H, Rigou P, Schneider R, Ojeda H, Torregrosa L. Impact of agronomic practices on grape aroma composition: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:975-985. [PMID: 30142253 DOI: 10.1002/jsfa.9327] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 08/15/2018] [Accepted: 08/20/2018] [Indexed: 05/27/2023]
Abstract
Aroma compounds are secondary metabolites that play a key role in grape quality for enological purposes. Terpenes, C13 -norisoprenoids, phenols, and non-terpenic alcohols are the most important aroma compounds in grapes and they can be found as free volatiles or glycoconjugated (bound) molecules. The non-volatile glycosylated group is the largest, and it is present in all varieties of Vitis vinifera (L.), the most widely used species for wine production. These aroma precursors represent the reserve of aroma molecules that can be released during winemaking. Their relative and absolute concentrations at fruit ripening determine the organoleptic value of the final product. A large range of biotic and abiotic factors can influence their biosynthesis in several ways. Agronomic practices such as irrigation, training systems, leaf removal, and bunch thinning can have an effect at plant level. The spraying of stimulatory compounds on fruit at different developmental stages has also been shown to modify metabolic pathways at fruit level with some impact on the aroma composition of the grapevine fruit. Viticulturists could act to promote aroma precursors to improve the aromatic profile of grapes and the wine ultimately produced. However, agronomic practices do not always have uniform results. The metabolic and physiological changes resulting from agronomic practices are unknown because there has not been sufficient research to date. This review presents the state of the art regarding the influences of vineyard agronomic management on the biosynthesis of grape aroma compounds. Although literature regarding the topic is abundant there are still many unknown biological mechanisms involved and/or that have been insufficiently studied. The aim of this work is therefore to find the gaps in scientific literature so that future investigations can focus on them. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Hubert Alem
- UE 999 Pech-Rouge, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Gruissan, France
- AGAP, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier Cedex 02, France
- Facultad de Agronomía, Cátedra de Fruticultura, Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Peggy Rigou
- SPO, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier Cedex 02, France
| | - Rémi Schneider
- Institut Français de la Vigne et du Vin, Gruissan, France
| | - Hernán Ojeda
- UE 999 Pech-Rouge, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Gruissan, France
| | - Laurent Torregrosa
- UE 999 Pech-Rouge, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Gruissan, France
- AGAP, University of Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier Cedex 02, France
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Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions. Food Res Int 2019; 116:548-558. [DOI: 10.1016/j.foodres.2018.08.072] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 07/14/2018] [Accepted: 08/23/2018] [Indexed: 12/26/2022]
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Berbegal C, Polo L, García-Esparza MJ, Lizama V, Ferrer S, Pardo I. Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine. Food Microbiol 2018; 78:25-37. [PMID: 30497605 DOI: 10.1016/j.fm.2018.09.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 09/22/2018] [Accepted: 09/25/2018] [Indexed: 11/15/2022]
Abstract
Sparkling wine production comprises two successive fermentations performed by Sacharomyces cerevisiae strains. This research aimed to: develop yeast immobilisation processes on two wine-compatible supports; study the effects of yeast type (IOC 18-2007 and 55A) and the immobilisation support type (oak chips and cellulose powder) on the fermentation kinetics, the deposition rate of lees and the volatile composition of the finished sparkling wine; compare the fermentation parameters of the wines inoculated with immobilised or non-immobilised cells. Proper immobilisation of yeast on oak chips and cellulose powder was demonstrated by electron microscopy. Total sugar consumption occurred in under 60 days in all bottles, regardless of the strain used and the way they were inoculated in wine. Deposition of lees was 3-fold faster in the bottles containing immobilised cells than in those with free cells; no addition of adjuvants was necessary. The analysis of the volatile compounds of the finished sparkling wines showed significant differences in the formation of esters, acids, alcohols, aldehydes and lactones according to the yeast and the immobilisation support used. Oak chips were the more appropriate support for yeast immobilisation. No significant differences in the sensorial analysis of the sparkling wines produced by the different strategies were found.
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Affiliation(s)
- Carmen Berbegal
- ENOLAB, Estructura de Recerca Interdisciplinar (ERI) BioTecMed and Departament de Microbiologia i Ecología, Universitat de València, c/ Dr. Moliner 50, 46100, Burjassot, València, Spain.
| | - Lucía Polo
- ENOLAB, Estructura de Recerca Interdisciplinar (ERI) BioTecMed and Departament de Microbiologia i Ecología, Universitat de València, c/ Dr. Moliner 50, 46100, Burjassot, València, Spain.
| | - Ma José García-Esparza
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s.n., 46022, València, Spain.
| | - Victoria Lizama
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s.n., 46022, València, Spain.
| | - Sergi Ferrer
- ENOLAB, Estructura de Recerca Interdisciplinar (ERI) BioTecMed and Departament de Microbiologia i Ecología, Universitat de València, c/ Dr. Moliner 50, 46100, Burjassot, València, Spain.
| | - Isabel Pardo
- ENOLAB, Estructura de Recerca Interdisciplinar (ERI) BioTecMed and Departament de Microbiologia i Ecología, Universitat de València, c/ Dr. Moliner 50, 46100, Burjassot, València, Spain.
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Erhart T, Mittelberger C, Liu X, Podewitz M, Li C, Scherzer G, Stoll G, Valls J, Robatscher P, Liedl KR, Oberhuber M, Kräutler B. Novel Types of Hypermodified Fluorescent Phyllobilins from Breakdown of Chlorophyll in Senescent Leaves of Grapevine (Vitis vinifera). Chemistry 2018; 24:17268-17279. [PMID: 30079972 PMCID: PMC6282590 DOI: 10.1002/chem.201803128] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Indexed: 01/04/2023]
Abstract
The tetrapyrrolic chlorophyll catabolites (or phyllobilins, PBs) were analyzed in yellow fall leaves of the grape Chardonnay, a common Vitis vinifera white wine cultivar. The major fractions in leaf extracts of V. vinifera, tentatively assigned to PBs, were isolated and their structures elucidated. The dominant fraction is a dioxobilin-type non-fluorescent Chl-catabolite of a previously observed type. Two less polar fluorescent PBs were characterized as a novel dioxobilin-type fluorescent Chl-catabolite with a bicyclo-1',6'-glycosyl architecture, and its new fluorescent formyloxobilin-type analogue. The discovery of persistent hypermodified fluorescent PBs with the architecture of bicyclo-[17.3.1]-PBs (bcPBs), suggests the activity of an unknown enzyme that forges the 20-membered macroring at the tetrapyrrolic core of a fluorescent PB. bcPBs may play specific physiological roles in grapevine plants and represent endogenous anti-infective agents, as found similarly for other organic bicyclo-[n.3.1]-1',6'-glycosyl derivatives.
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Affiliation(s)
- Theresia Erhart
- Institute of Organic Chemistry & Centre of Molecular BiosciencesUniversity of InnsbruckInnrain 80/826020InnsbruckAustria
| | | | - Xiujun Liu
- Institute of Organic Chemistry & Centre of Molecular BiosciencesUniversity of InnsbruckInnrain 80/826020InnsbruckAustria
- Present address: Research Center of Analysis and TestEast China University of Science & TechnologyMeilong Rd 130200237ShanghaiChina
| | - Maren Podewitz
- Institute of General, Inorganic and Theoretical Chemistry & Centre of, Molecular BiosciencesUniversity of InnsbruckInnrain 80/826020InnsbruckAustria
| | - Chengjie Li
- Institute of Organic Chemistry & Centre of Molecular BiosciencesUniversity of InnsbruckInnrain 80/826020InnsbruckAustria
- Present address: Key Laboratory for Advanced Materials & Institute of, Fine Chemicals, School of Chemistry & Molecular EngineeringEast China University of Science & TechnologyMeilong Rd 130200237ShanghaiChina
| | - Gerhard Scherzer
- Institute of Organic Chemistry & Centre of Molecular BiosciencesUniversity of InnsbruckInnrain 80/826020InnsbruckAustria
| | - Gertrud Stoll
- Laimburg Research CentreLaimburg 6-Pfatten (Vadena)39040Auer (Ora), BZItaly
| | - Josep Valls
- Laimburg Research CentreLaimburg 6-Pfatten (Vadena)39040Auer (Ora), BZItaly
- Present address: Faculté des Sciences Pharmaceutiques, Unité de Recherche Enologie EA 4577Université de Bordeaux33882Villenave d'OrnonFrance
| | - Peter Robatscher
- Laimburg Research CentreLaimburg 6-Pfatten (Vadena)39040Auer (Ora), BZItaly
| | - Klaus R. Liedl
- Institute of General, Inorganic and Theoretical Chemistry & Centre of, Molecular BiosciencesUniversity of InnsbruckInnrain 80/826020InnsbruckAustria
| | - Michael Oberhuber
- Laimburg Research CentreLaimburg 6-Pfatten (Vadena)39040Auer (Ora), BZItaly
| | - Bernhard Kräutler
- Institute of Organic Chemistry & Centre of Molecular BiosciencesUniversity of InnsbruckInnrain 80/826020InnsbruckAustria
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Gambetta JM, Cozzolino D, Bastian SEP, Jeffery DW. Classification of Chardonnay Grapes According to Geographical Indication and Quality Grade Using Attenuated Total Reflectance Mid-infrared Spectroscopy. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1355-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Siebert TE, Barker A, Pearson W, Barter SR, de Barros Lopes MA, Darriet P, Herderich MJ, Francis IL. Volatile Compounds Related to 'Stone Fruit' Aroma Attributes in Viognier and Chardonnay Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2838-2850. [PMID: 29485286 DOI: 10.1021/acs.jafc.7b05343] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
A 'stone fruit' aroma is important in many white wine varieties and styles, but little is known about the chemical basis of this wine aroma attribute. A set of Viognier and Chardonnay wines that featured 'stone fruit' aroma attributes were selected by a panel of wine experts. The selected wines were characterized by sensory descriptive analysis and detailed volatile chemical composition analyses. This comprehensive data also allowed Viognier wine to be profiled for the first time. By partial least-squares regression, several esters and fatty acids and benzaldehyde were indicated as contributing to the 'peach' attribute; however, a reconstitution sensory study was unsuccessful in mimicking this attribute. A mixture of γ-lactones, monoterpenes, and aldehydes were positively correlated to the 'apricot' aroma, which were generally higher in the Viognier wines. Reconstitution studies confirmed that the monoterpenes linalool, geraniol, and nerol were the most important compounds for the mixture being perceived as having an 'apricot' aroma.
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Affiliation(s)
- Tracey E Siebert
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia
- School of Pharmacy and Medical Science , University of South Australia , G.P.O Box 2471, Adelaide , SA 5001 , Australia
| | - Alice Barker
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia
| | - Wes Pearson
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia
| | - Sheridan R Barter
- The Australian Wine Research Institute , P.O. Box 197, Glen Osmond (Adelaide) SA 5064 , Australia
| | - Miguel A de Barros Lopes
- School of Pharmacy and Medical Science , University of South Australia , G.P.O Box 2471, Adelaide , SA 5001 , Australia
| | - Philippe Darriet
- Unité de Recherche Œnologie EA 4577, ISVV , University of Bordeaux , Villenave d'Ornon cedex 33882 , France
- USC Œnologie, ISVV , INRA , Villenave d'Ornon cedex 33882 , France
| | - Markus J Herderich
- 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 Science , University of South Australia , G.P.O Box 2471, Adelaide , SA 5001 , Australia
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Rapid spectrophotometric methods as a tool to assess the total phenolics and antioxidant potential over grape ripening: a case study of Madeira grapes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9790-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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49
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Determination of Selected Aromas in Marquette and Frontenac Wine Using Headspace-SPME Coupled with GC-MS and Simultaneous Olfactometry. SEPARATIONS 2018. [DOI: 10.3390/separations5010020] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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50
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Arcari SG, Caliari V, Sganzerla M, Godoy HT. Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method. Talanta 2017; 174:752-766. [DOI: 10.1016/j.talanta.2017.06.074] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 06/27/2017] [Accepted: 06/27/2017] [Indexed: 10/19/2022]
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