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Stanzer D, Hanousek Čiča K, Blesić M, Smajić Murtić M, Mrvčić J, Spaho N. Alcoholic Fermentation as a Source of Congeners in Fruit Spirits. Foods 2023; 12:1951. [PMID: 37238769 PMCID: PMC10217768 DOI: 10.3390/foods12101951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/07/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages.
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Affiliation(s)
- Damir Stanzer
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Karla Hanousek Čiča
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Milenko Blesić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
| | - Mirela Smajić Murtić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
| | - Jasna Mrvčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Nermina Spaho
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
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A Study on the Influence of the Use of Sulphur Dioxide, the Distillation System and the Aging Conditions on the Final Sensory Characteristics of Brandy. Foods 2022; 11:foods11213540. [DOI: 10.3390/foods11213540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/22/2022] [Accepted: 11/03/2022] [Indexed: 11/10/2022] Open
Abstract
Brandy is a unique alcoholic beverage obtained from wine distillates. Numerous studies have been published on its physicochemical traits and the effect of certain elaboration variables on them, but not many studies have been carried out from a sensory point of view or that have followed standardized methods applicable to this discipline. This study intends to determine the effect that certain production variables have on the sensory characteristics of brandy. These variables are the following: The use of sulphur dioxide during the fermentation of the base wine, the subsequent distillation system, the alcohol content during aging, the botanical origin of the aging casks, and their toasting degree. For this purpose, the guidelines provided by the ISO standards for sensory analysis have been followed, and chromatic parameters have also been determined. Heavy extractions from Quercus petraea casks resulted in brandies with widely varying colors, although these were hard to distinguish using the olfactory and gustatory properties associated with the factors under study. Conversely, those brandies aged in Quercus alba casks presented very consistent greenish shades that are not traditionally associated with aged brandy. This lower extraction could explain why the aromatic traits that are found in the fresh spirit are better preserved when this type of oak is used. The spirit obtained through the distillation of SO2-free wines aged in Quercus robur presented average sensory characteristics: Good color, smooth in the mouth, and medium-intensity oak notes. The distillates that were aged at 55% ABV were later perceived as more aromatically intense with a greater oak note on the palate. On the other hand, the brandies obtained from wines without SO2 added were perceived as less alcoholic, sweeter, and more balanced, with a softer oak note.
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Micro-oxygenation level as a key to explain the variation in the colour and chemical composition of wine spirits aged with chestnut wood staves. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112658] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Durán-Guerrero E, Castro R, García-Moreno MDV, Rodríguez-Dodero MDC, Schwarz M, Guillén-Sánchez D. Aroma of Sherry Products: A Review. Foods 2021; 10:foods10040753. [PMID: 33916278 PMCID: PMC8065788 DOI: 10.3390/foods10040753] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 03/30/2021] [Accepted: 03/31/2021] [Indexed: 12/20/2022] Open
Abstract
Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging. These special organoleptic characteristics are responsible for, among others, the aromatic profile of the wines, vinegars and brandies from the area, which explains why this is a subject that has been extensively researched over the years. This bibliographic review aims to compile the different scientific contributions that have been found to date, in relation with the aroma of the oenological products from the Sherry area (dry wines, sweet wines, vinegars, and brandies). We have mainly focused on the different analytical methodologies used and on the main analytes of interest.
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Affiliation(s)
- Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), Campus Universitario de Puerto Real, University of Cadiz, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.V.G.-M.); (M.d.C.R.-D.); (D.G.-S.)
- Correspondence: ; Tel.: +34-956-016-456
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), Campus Universitario de Puerto Real, University of Cadiz, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.V.G.-M.); (M.d.C.R.-D.); (D.G.-S.)
| | - María de Valme García-Moreno
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), Campus Universitario de Puerto Real, University of Cadiz, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.V.G.-M.); (M.d.C.R.-D.); (D.G.-S.)
| | - María del Carmen Rodríguez-Dodero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), Campus Universitario de Puerto Real, University of Cadiz, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.V.G.-M.); (M.d.C.R.-D.); (D.G.-S.)
| | - Mónica Schwarz
- “Salus Infirmorum” Faculty of Nursing, University of Cadiz, 11001 Cadiz, Spain;
- Nutrition and Bromatology Area, Faculty of Medicine, University of Cadiz, Plaza Falla, 9, 11003 Cadiz, Spain
| | - Dominico Guillén-Sánchez
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, Agrifood Campus of International Excellence (ceiA3), Campus Universitario de Puerto Real, University of Cadiz, s/n, Puerto Real, 11510 Cadiz, Spain; (R.C.); (M.d.V.G.-M.); (M.d.C.R.-D.); (D.G.-S.)
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Jiménez-Sánchez M, Durán-Guerrero E, Rodríguez-Dodero MC, Barroso CG, Castro R. Use of ultrasound at a pilot scale to accelerate the ageing of sherry vinegar. ULTRASONICS SONOCHEMISTRY 2020; 69:105244. [PMID: 32623345 DOI: 10.1016/j.ultsonch.2020.105244] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 06/24/2020] [Accepted: 06/26/2020] [Indexed: 06/11/2023]
Abstract
In the present work, the accelerated ageing process of sherry vinegar has been studied at pilot scale by means of the joint application of ultrasound, micro-oxygenation and wood chips (American oak, French oak and Spanish oak). The CIELab parameters have been studied as well as the polyphenolic and volatile content of the aged vinegar samples. Vinegars aged with American oak presented different chromatic characteristics to those aged with French and Spanish oak and a lower polyphenolic and volatile content than the latter ones. On the other hand, Spanish oak generated vinegars with a higher content of volatile compounds and an intermediate polyphenolic profile between those obtained using French and American oak. In addition, the use of ultrasound for a period between 4 and 21 days, generated vinegars with similar characteristics to others that were aged in the traditional way for between 2 and 6 months. It has been demonstrated that the use of ultrasound, combined with micro-oxygenation and chip addition, is a technique which can accelerate the ageing process of vinegars at a pilot scale, so it could be a viable alternative to obtain sherry vinegars aged in a shorter time.
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Affiliation(s)
- María Jiménez-Sánchez
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain.
| | - M Carmen Rodríguez-Dodero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain
| | - Carmelo G Barroso
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Post Office Box 40, Pol. Río San Pedro, Puerto Real 11510, Cadiz, Spain
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Langová R, Jůzl M, Cwiková O, Kos I. Effect of Different Method of Drying of Five Varieties Grapes ( Vitis vinifera, L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality. Foods 2020; 9:foods9091183. [PMID: 32859085 PMCID: PMC7555334 DOI: 10.3390/foods9091183] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 08/13/2020] [Accepted: 08/24/2020] [Indexed: 01/29/2023] Open
Abstract
The influence of the drying technique on certain quality attributes of dried grapes was analysed. Five varieties of grape were used in this study (Bezsemenné, Perlette, Vrboska, Beauty seedless, and Jakubské). All the varieties were dried using four methods: drying at 40 °C, combined drying (70, 65, and 60 °C), drying at 70 °C, and lyophilisation. The quality attributes such as total soluble solids, water activity, content of vitamin C, the colour parameters (L*, a*, b*), and microbiological (colony forming units, moulds, yeasts) and sensory (smoothness, gloss, colour, odour, chewability, juiciness, flavour, and overall impression) analysis were determined, depending on the method of drying. Lyophilised grapes from the Jakubské variety had the highest vitamin C content. They contained 0.58 mg of vitamin C per 100 g of dried grapes. However, no significant differences between varieties in vitamin C content were found. This confirmed concerns about the negative impact on the nutritional quality of dried grapes with increasing temperature. The lowest total count of microorganisms (CFU), moulds, and yeasts were determined after using highest drying temperature (70 °C). Higher CFU values were determined in lyophilised grapes, and then followed by grapes dried at 40 °C. Lyophilised grapes and grapes dried at 40 °C achieved the best sensory rating in general. The final product was intended to have a unique appearance while maintaining the evaluated quality parameters.
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Affiliation(s)
- Radka Langová
- Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, 61300 Brno, Czech Republic; (R.L.); (O.C.)
| | - Miroslav Jůzl
- Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, 61300 Brno, Czech Republic; (R.L.); (O.C.)
- Correspondence: ; Tel.: +420-545-133-264
| | - Olga Cwiková
- Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, 61300 Brno, Czech Republic; (R.L.); (O.C.)
| | - Ivica Kos
- Department of Animal Science and Technology, Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia;
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Application of Functional Data Analysis and FTIR-ATR Spectroscopy to Discriminate Wine Spirits Ageing Technologies. MATHEMATICS 2020. [DOI: 10.3390/math8060896] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Fourier transform infrared spectroscopy (FTIR) with Attenuated Total Reflection (ATR) combined with functional data analysis (FDA) was applied to differentiate aged wine spirits according to the ageing technology (traditional using 250 L wooden barrels versus alternative using micro-oxygenation and wood staves applied in 1000 L stainless steel tanks), the wood species used (chestnut and oak), and the ageing time (6, 12, and 18 months). For this purpose, several features of the wine spirits were examined: chromatic characteristics resulting from the CIELab method, total phenolic index, concentrations of furfural, ellagic acid, vanillin, and coniferaldehyde, and total content of low molecular weight phenolic compounds determined by HPLC. FDA applied to spectral data highlighted the differentiation between all groups of samples, confirming the differentiation observed with the analytical parameters measured. All samples in the test set were differentiated and correctly assigned to the aged wine spirits by FDA. The FTIR-ATR spectroscopy combined with FDA is a powerful methodology to discriminate wine spirits resulting from different ageing technologies.
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