A review on the aroma composition of<i>Vitis vinifera</i>L. Pinot noir wines: origins and influencing factors

Longo, Rocco; Carew, Anna L.; Sawyer, S; Kemp, Belinda; Kerslake, F

doi:10.1080/10408398.2020.1762535

Cited by 41 publications

(27 citation statements)

References 127 publications

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“…During Huangjiu fermentation, due to nutrients consumption and an accumulation of stressful factors that affect the yeast fermentation (Figure 3), the alcoholic fermentation sometimes remains stuck in the secondary fermentation, thus lowering the quality of the resultant wine (Longo et al, 2020). Among those factors, ethanol stress is the greatest challenge for yeast striving to survive and ferment, as yeast contributes to high ethanol concentration [14-20% (v/v) in the final fermentation mash of Huangjiu], which is also toxic to yeast cells (Chen and Xu, 2012;Snoek et al, 2016).…”

Section: Fermentation Starter Of Yeastmentioning

confidence: 99%

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Yang

Xia

et al. 2020

Front. Microbiol.

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Huangjiu (Chinese rice wine) has been consumed for centuries in Asian countries and is known for its unique flavor and subtle taste. The flavor compounds of Huangjiu are derived from a wide range of sources, such as raw materials, microbial metabolic activities during fermentation, and chemical reactions that occur during aging. Of these sources, microorganisms have the greatest effect on the flavor quality of Huangjiu. To enrich the microbial diversity, Huangjiu is generally fermented under an open environment, as this increases the complexity of its microbial community and flavor compounds. Thus, understanding the formation of flavor compounds in Huangjiu will be beneficial for producing a superior flavored product. In this paper, a critical review of aspects that may affect the formation of Huangjiu flavor compounds is presented. The selection of appropriate raw materials and the improvement of fermentation technologies to promote the flavor quality of Huangjiu are discussed. In addition, the effects of microbial community composition, metabolic function of predominant microorganisms, and dynamics of microbial community on the flavor quality of Huangjiu are examined. This review thus provides a theoretical basis for manipulating the fermentation process by using selected microorganisms to improve the overall flavor quality of Huangjiu.

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Section: Fermentation Starter Of Yeastmentioning

confidence: 99%

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Yang

Xia

et al. 2020

Front. Microbiol.

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“…There is little information in the literature with regards to the discrimination of Pinot noir wine on the basis of grape geographical origin and volatile compounds [21]. Where the effect of vineyard site was evaluated on the volatile profile of Pinot noir wine, this effect was mostly vintage dependent, and only β-citronellol, homovanillyl alcohol, N-(3-methylbutyl)acetamide, and N-(2-phenylethyl)acetamide discriminated the vineyard sites independent of vintage [6].…”

Section: Volatile Analysismentioning

confidence: 99%

Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals

Longo

Pearson

Merry

et al. 2020

Foods

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The aim of this preliminary study was to identify potential colour components, volatile and sensory attributes that could discriminate Pinot noir wines from five Australian winegrowing regions (Adelaide Hills, Yarra Valley, Mornington Peninsula, Northern and Southern Tasmania). The sensory analysis consisted of the Pivot© Profile method that was performed by wine professionals. A headspace solid-phase microextraction-gas chromatography-mass spectrometry method was used to quantify multiple volatile compounds, while the Modified Somers method was used for colour characterisation. Analysis of data suggested ethyl decanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, in addition to decanoic acid as important contributors to the discrimination between regions. Similarly, wine hue, chemical age indices, total anthocyanin, and (%) non-bleachable pigment also discriminated wines between regions. The sensory analysis showed that wines from Mornington Peninsula were associated with the ‘red fruits’ aroma, ‘acidic’, and ‘astringency’ palate descriptors, while those from Adelaide Hills were associated with the ‘brown’ colour attribute. This study indicates regionality is a strong driver of aroma typicity of wine.

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“…High-quality red table wines produced from Vitis vinifera L. cv. Pinot noir are renowned for their characteristic volatile profiles, with aromas of red fruits (e.g., cherry and raspberry), florals, spice, and forest floor [1]. The interplay between odorants, derived from a multitude of volatile compound classes, contribute to Pinot noir wine quality and regional differentiation [2,3].…”

Section: Introductionmentioning

confidence: 99%

“…The interplay between odorants, derived from a multitude of volatile compound classes, contribute to Pinot noir wine quality and regional differentiation [2,3]. In addition to varietal compounds from grapes and volatiles associated to ageing, yeast-derived odorants, such as acetate and ethyl esters, higher alcohols, and unsaturated volatile fatty acids, are positively correlated to the sensory acceptance of Pinot noir wine and represent the majority of wine aroma compounds [1,3,4].…”

Section: Introductionmentioning

confidence: 99%

Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts

et al. 2021

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The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present. Volatile concentrations are largely determined by the grape itself and by microbial communities that produce volatiles during fermentation, either from grape-derived precursors or as byproducts of secondary metabolism. The relative degree of aroma production from grape skins compared to the juice itself, and the impact on different yeasts on this production, has not been investigated for Pinot noir. The influence of fermentation media (Pinot noir juice or synthetic grape must (SGM), with and without inclusion of grape skins) and yeast choice (commercial Saccharomyces cerevisiae EC1118, a single vineyard mixed community (MSPC), or uninoculated) on aroma chemistry was determined by measuring 39 volatiles in finished wines using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS). Fermentation medium clearly differentiated the volatile profile of wines with and without yeast, while differences between EC1118 and MSPC wines were only distinct for Pinot noir juice without skins. SGM with skins produced a similar aroma profile to Pinot noir with skins, suggesting that grape skins, and not the pulp, largely determine the aroma of Pinot noir wines.

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A review on the aroma composition ofVitis viniferaL. Pinot noir wines: origins and influencing factors

Cited by 41 publications

References 127 publications

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals

Contribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts

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