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Sánchez-Acevedo E, Lopez R, Ferreira V. Kinetics of aroma formation from grape-derived precursors: Temperature effects and predictive potential. Food Chem 2024; 438:137935. [PMID: 37979268 DOI: 10.1016/j.foodchem.2023.137935] [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: 06/28/2023] [Revised: 10/12/2023] [Accepted: 11/03/2023] [Indexed: 11/20/2023]
Abstract
This study investigates the accumulation and degradation of aroma molecules released by acid hydrolysis of aroma precursors in winemaking grapes. A first-order kinetics model effectively interprets this accumulation, including subsequent degradation. Experimentation at three temperatures categorizes specific grape-derived aroma molecules into three stability-based groups: labile molecules from labile precursors, stable molecules from labile precursors, and stable molecules from stable precursors. While many grape-derived aromas exhibit similar patterns and levels of accumulation across temperatures, reaction rates significantly increase with temperature. The analysis of 12 samples of two grape varieties hydrolyzed at 50 °C for 5 weeks and 75 °C for 24 h confirms that fast hydrolysis accurately replicates varietal and between-sample aroma compositional differences. Moreover, the accumulated levels of 21 relevant grape-derived aromas strongly correlate with those at 50 °C, indicating that fast hydrolysis at 75 °C reliably predicts grape aroma potential.
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Affiliation(s)
- Elayma Sánchez-Acevedo
- Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), E-50009 Zaragoza, Spain.
| | - Ricardo Lopez
- Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), E-50009 Zaragoza, Spain.
| | - Vicente Ferreira
- Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Universidad de Zaragoza, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Associate Unit to Instituto de las Ciencias de la Vid y del Vino (ICVV) (UR-CSIC-GR), E-50009 Zaragoza, Spain.
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2
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Zhang D, Wei Z, Han Y, Duan Y, Shi B, Ma W. A Review on Wine Flavour Profiles Altered by Bottle Aging. Molecules 2023; 28:6522. [PMID: 37764298 PMCID: PMC10534415 DOI: 10.3390/molecules28186522] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2023] [Revised: 09/04/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
The wine flavour profile directly determines the overall quality of wine and changes significantly during bottle aging. Understanding the mechanism of flavour evolution during wine bottle aging is important for controlling wine quality through cellar management. This literature review summarises the changes in volatile compounds and non-volatile compounds that occur during wine bottle aging, discusses chemical reaction mechanisms, and outlines the factors that may affect this evolution. This review aims to provide a deeper understanding of bottle aging management and to identify the current literature gaps for future research.
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Affiliation(s)
- Di Zhang
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China
| | - Ziyu Wei
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
| | - Yufeng Han
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
| | - Yaru Duan
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China
| | - Baohui Shi
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China
| | - Wen Ma
- College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Win, Ningxia University, Yinchuan 750021, China
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Nguyen HTH, Gomes Reis M, Wa Y, Alfante R, Chanyi RM, Altermann E, Day L. Differences in Aroma Metabolite Profile, Microstructure, and Rheological Properties of Fermented Milk Using Different Cultures. Foods 2023; 12:foods12091875. [PMID: 37174413 PMCID: PMC10178633 DOI: 10.3390/foods12091875] [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: 03/25/2023] [Revised: 04/24/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Texture and flavour are the key attributes determining sensory quality and are highly affected by starter cultures. A selection of phenotypic strains is needed to create diverse texture and flavour to meet consumers' preferences. In this study, the use of five lactic acid bacteria strains in the production of fermented milk, along with the metabolite profiles, microstructure, and rheological properties of the fermented milk samples, was investigated. Our results showed that Lactobacillus helveticus (LH) and Streptococcus thermophilus (ST) had a stronger acidification during fermentation but resulted in products with a coarser protein network compared to Lactococcus lactis (BL1) and Leuconostoc mesenteroides (CL3). Milk fermented by LH had the highest viscosity and exopolysaccharide concentration, while milk fermented by ST had the highest concentration of diacetyl. Although Leuconostoc pseudomesenteroides (CL3ST) had a minimal acidification capability, it produced high levels of ethyl-derived compounds associated with sweet, fruity, and floral fragrances. The results demonstrated that LH and ST could be used as starter cultures targeting fermented milks with different viscosities, while BL1, CL3, and CL3ST are suitable as adjunct cultures to impact different acidic sharpness and flavour notes.
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Affiliation(s)
- Hanh T H Nguyen
- AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
| | - Mariza Gomes Reis
- AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
| | - Yunchao Wa
- AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Renna Alfante
- AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
| | - Ryan M Chanyi
- AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
- School of Veterinary Science, Massey University, Palmerston North 4100, New Zealand
| | - Eric Altermann
- AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
- School of Veterinary Science, Massey University, Palmerston North 4100, New Zealand
| | - Li Day
- AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand
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Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts. Antioxidants (Basel) 2023; 12:antiox12020439. [PMID: 36829997 PMCID: PMC9952006 DOI: 10.3390/antiox12020439] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/07/2023] [Accepted: 02/08/2023] [Indexed: 02/12/2023] Open
Abstract
Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratto wines is quite limited. The influence of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae on the aromatic expression of Catarratto wines was investigated with and without the addition of glutathione-rich inactivated yeast. The substance is a natural specific inactivated yeast with a guaranteed glutathione level used to limit oxidative processes. The aromatic profiles of the final wines were determined through analysis of the volatile organic compounds using a solid-phase microextraction technique that identified 26 aromatic compounds. The addition of M. pulcherrima in combination with the natural antioxidant undoubtedly increased the aromatic complexity of the wines. Dodecanal was exclusively detected in the wines processed with glutathione-rich inactivated yeasts. Furthermore, the presence of this natural antioxidant increased the concentration of six esters above the perception threshold. Sensory analysis was also performed with a panel of trained judges who confirmed the aromatic differences among the wines. These results suggest the suitability of glutathione-rich inactivated yeasts for determining the oxidative stability of Catarratto wines, thus preserving its aromatic compounds and colour.
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Impact of Different Oak Chips’ Aging on the Volatile Compounds and Sensory Characteristics of Vitis amurensis Wines. Foods 2022; 11:foods11081126. [PMID: 35454713 PMCID: PMC9032624 DOI: 10.3390/foods11081126] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/08/2022] [Accepted: 04/02/2022] [Indexed: 12/17/2022] Open
Abstract
In this work, different oak chips were used to age Vitis amurensis wine, and the effects on sensory properties were observed. Twenty-one different oak chips were added to a one-year-old wine made by a traditional technique. The wine was aged for 6 months before analysis by CIELab for color parameters, GC–MS for volatile compounds, and electronic tongue and a tasting panel for sensory properties. The results showed that the addition of any tested oak chip could significantly strengthen the wine’s red color. Among 61 volatile compounds, alcohols presented the highest concentrations (873 to 1401 mg/L), followed by esters (568 to 1039 mg/L) and organic acids (157 to 435 mg/L), while aldehydes and volatile phenols occurred at low concentrations. Different oak species with different toasting levels could affect, to varying degrees, the concentrations of esters, alcohols, and volatile phenols, but to a lesser extent those of aldehydes. Sensory analysis by a tasting panel indicated that non- and moderately roasted oak chips gave the wines higher scores than those with heavy toasting levels. The major mouthfeel descriptors determined by electronic tongue were in good agreement with those from the tasting panel.
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Abstract
The utilization of native yeast strains associated with a distinct terroir for autochthonous grape types represents a novel trend in winemaking, contributing to the production of unique wines with regional character. Hence, this study aimed to isolate native strains of the yeast H. uvarum from the surface of various fruits and to characterize its fermentation capability in Prokupac grape must. Out of 31 yeasts, 8 isolates were identified as H. uvarum. The isolates were able to grow at low (4 °C) temperatures, SO2 concentrations up to 300 ppm and ethanol concentrations up to 5%. Additionally, they provided a good profile of organic acids during the microvinification of sterile grape must. Although the content of acetic acid (0.54–0.63 g/L) was relatively high, the sniffing test proved that the yeast isolates developed a pleasant aroma characterized as fruity. All H. uvarum isolates produced twice the concentration of glycerol compared to commercial wine yeast Saccharomyces cerevisiae, contributing to the fullness and sweetness of the wine. The results for pure and sequential fermentation protocols confirmed that the selected S-2 isolate has good oenological characteristics, the capability to reduce the ethanol content (up to 1% v/v) and a potential to give a distinctive note to Prokupac-grape wines.
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Vázquez-Pateiro I, Mirás-Avalos JM, Falqué E. Influence of Must Clarification Technique on the Volatile Composition of Albariño and Treixadura Wines. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030810. [PMID: 35164074 PMCID: PMC8839678 DOI: 10.3390/molecules27030810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/23/2022] [Accepted: 01/24/2022] [Indexed: 11/17/2022]
Abstract
Clarification of the musts is carried out to remove particles that cause turbidity, oxidizable polyphenols, and eliminate excess of proteins. However, an excessive clarification of the musts can lead to the reduction of volatile compound concentrations and, as a consequence, modify the sensorial properties of the wines. Therefore, in this study, the influence of two pre-fermentation clarification techniques (static settling and flotation) on the concentrations of volatile compounds has been assessed in Albariño and Treixadura wines. Fermentations were performed at an industrial scale. Volatile compounds have been identified and quantified by gas chromatography (FID and mass spectrometry detection) and expert panelists assessed the sensory properties of the final wines. The results showed effects of the clarification techniques on the volatile composition of wines from both varieties. Flotation significantly increased the concentrations of benzyl alcohol in Treixadura wines, whereas this technique increased the concentration of 1-hexanol, octanoic acid, and furfural in Albariño wines, but without exceeding the corresponding perception thresholds. Panelists tended to score higher the wines coming from flotation, which, together with the shorter application time, makes this technique suitable for clarifying the musts of these two white varieties.
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Affiliation(s)
- Iván Vázquez-Pateiro
- Departamento de Química Analítica, Facultad de Ciencias, Universidade de Vigo, As Lagoas s/n, 32004 Ourense, Spain;
| | - José Manuel Mirás-Avalos
- Departamento de Sistemas Agrícolas, Forestales y Medio Ambiente, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain
- Correspondence: (J.M.M.-A.); (E.F.)
| | - Elena Falqué
- Departamento de Química Analítica, Facultad de Ciencias, Universidade de Vigo, As Lagoas s/n, 32004 Ourense, Spain;
- Correspondence: (J.M.M.-A.); (E.F.)
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Effects of Production Methods on Flavour Characteristics of Nonalcoholic Wine. J FOOD QUALITY 2021. [DOI: 10.1155/2021/3014793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The growing awareness on the negative effects of alcohol on health and other factors like religious beliefs, responsible driving, and strict alcohol regulatory laws have contributed to the overwhelming demand for nonalcoholic wines. Numerous methods are available for producing nonalcoholic wines which encompass both restrictive ethanol production processes (interrupted fermentation, cold fermentation, juice/wine blends, use of unripe fruit, enzyme, and special and immobilized yeasts) and alcohol removal methods (heat, membrane, and extraction techniques). Studies have shown that these methods significantly affect the flavour characteristics of the wine, which is a key quality parameter in wine purchasing and consumption. It is in view of this that this work seeks to review current articles on the effects of production methods on the flavour characteristics of nonalcoholic wine. This review will provide insight on nonalcoholic wine production methods, their merits and demerits, and contributions to flavour characteristics. It will also unfold research opportunities in the field of nonalcoholic wine production for continual improvement and development of the wine industry.
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Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products. Foods 2021; 10:foods10061245. [PMID: 34070876 PMCID: PMC8229465 DOI: 10.3390/foods10061245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Accepted: 05/28/2021] [Indexed: 11/18/2022] Open
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Bottle Aging and Storage of Wines: A Review. Molecules 2021; 26:molecules26030713. [PMID: 33573099 PMCID: PMC7866556 DOI: 10.3390/molecules26030713] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/26/2021] [Accepted: 01/27/2021] [Indexed: 12/21/2022] Open
Abstract
Wine is perhaps the most ancient and popular alcoholic beverage worldwide. Winemaking practices involve careful vineyard management alongside controlled alcoholic fermentation and potential aging of the wine in barrels. Afterwards, the wine is placed in bottles and stored or distributed in retail. Yet, it is considered that wine achieves its optimum properties after a certain storage time in the bottle. The main outcome of bottle storage is a decrease of astringency and bitterness, improvement of aroma and a lighter and more stable color. This is due to a series of complex chemical changes of its components revolving around the minimized and controlled passage of oxygen into the bottle. For this matter, antioxidants like sulfur oxide are added to avoid excessive oxidation and consequent degradation of the wine. In the same sense, bottles must be closed with appropriate stoppers and stored in adequate, stable conditions, as the wine may develop unappealing color, aromas and flavors otherwise. In this review, features of bottle aging, relevance of stoppers, involved chemical reactions and storage conditions affecting wine quality will be addressed.
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