A Review on Wine Flavour Profiles Altered by Bottle Aging

Zhang, Di; Wei, Ziyu; Han, Yufeng; Duan, Yaru; Shi, Baohui; Ma, Wen

doi:10.3390/molecules28186522

Cited by 11 publications

(3 citation statements)

References 104 publications

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“…Conversely, several ethyl esters, including ethyl 2-methylbutyrate, ethyl 3-methylbutyrate, ethyl pyruvate, and ethyl 9-decenoate, increased over time. This is in accordance with the general observation that many acetate esters decrease during bo le storage while ethanol directly reacts with organic acid to generate a range of ethyl esters [24].…”

Section: Changes In Volatile Compounds During 3 6 and 12 Months Of St...supporting

confidence: 91%

Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine

Toldam-Andersen,

Zhang,

Liu

et al. 2024

Fermentation

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Effective sulfur dioxide (SO2) management is crucial in winemaking to minimize oxidative changes in wine flavor during storage. This study explored the impact of various SO2 management techniques on Solaris white wine’s flavor components and sensory properties. Five treatments were administered: ‘SO2 in juice’ (50 mg/L SO2 added to juice pre-fermentation), ‘Control’ (60 mg/L SO2 added post-fermentation), ‘Low SO2’ (50 mg/L SO2 post-fermentation), ‘High SO2’ (100 mg/L SO2 post-fermentation), and ‘No SO2’ (no SO2 added). The ‘Control’ followed a standard procedure, in which the achieved level of free sulfite is measured and extra SO2 added to reach the recommended level of free sulfite for the pH of the wine. Here, 50 + 10 mg/L was added. Volatile compounds were analyzed using dynamic headspace sampling coupled with gas chromatography–mass spectrometry after 0, 3, 6, and 12 months of storage. Sensory evaluation by a trained panel after 12 months revealed stronger perceptions of ‘overall impression’, ‘chemical’, ‘bitter’, ‘overripe fruit’, and ‘honey’ notes in the ‘No SO2’ and ‘SO2 in juice’ wines. The data underscore the significant influence of SO2 management on the flavor stability of Solaris white wines, emphasizing the need for strategic SO2 interventions during winemaking to enhance sensory quality over time.

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Section: Changes In Volatile Compounds During 3 6 and 12 Months Of St...supporting

confidence: 91%

Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine

Toldam-Andersen,

Zhang,

Liu

et al. 2024

Fermentation

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“…The increase in carbonyl compound concentration could occur due to their extraction from wooden barrels or alcohol oxidation into aldehydes during storage. However, they could also react with other compounds in wine like polyphenols (they initiate the formation of condensed tannins and stabilization of colour compounds) and acids (formation of esters), resulting in a decrease in their concentration [ 49 , 50 ].…”

Section: Discussionmentioning

confidence: 99%

Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods

Pichler,

Ivić,

Mesić

et al. 2023

Foods

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Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma from the 2020 and 2021 vintages during 12-month storage (with sampling every 3 months) in a stainless-steel tank (SST), Excellence oak barrels with medium (EMT), medium plus (EMT+) and medium long (EMLT) toasting and a Premium oak barrel with medium toasting (PMT). The results showed that even slight differences in the time and temperature of medium toasting influenced the extraction of aroma compounds from wood to wine. The changes in individual aroma compounds depended on the vessel type, toasting level, initial wine composition and storage time. An increase in the total concentration of compounds with smoky, spicy and woody notes occurred in both wine vintages stored in wooden barrels, especially during longer storage. In samples from SST, floral, fruity and herbal aromas were more pronounced, according to the gas chromatography and sensory evaluators. Sensory evaluators rated the samples according to the 100-point test, and after 12 months of storage, 2020 and 2021 vintage Merlot stored in PMT obtained the highest points.

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“…Hydrogen sulfide can also undergo oxidation reactions without oxygen. For example, bimolecular hydrogen sulfide reacts with sulfur dioxide to produce elemental sulfur, which is a typical redox reaction (anaerobic oxidation) (Zhang, Wei, et al, 2023).…”

Section: Hydrogen Sulfidementioning

confidence: 99%

Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing

Luo,

Tian,

et al. 2024

Comp Rev Food Sci Food Safe

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Volatile sulfur compounds (VSCs) significantly influence food flavor and garner considerable attention in flavor research due to their low sensory thresholds, diverse odor attributes, and high reactivity. Extensive research studies have explored VSC formation through thermal processes such as the Maillard reaction, thermal pyrolysis, oxidation, and enzymatic reactions. However, understanding of the specific reaction mechanisms and processes remains limited. This is due to the dispersed nature of existing studies, the undefined intermediates involved, and the complexity of the matrices and processing conditions. Given these limitations, the authors have shifted their focus from foods to sulfides. The structure, source, and chemical characteristics of common precursors (sulfur‐containing amino acids and derivatives, thiamine, thioglucoside, and lentinic acid) and their corresponding reactive intermediates (hydrogen sulfide, thiol, alkyl sulfide, alkyl sulfenic acid, and thial) are provided, and the degradation mechanisms, reaction rules, and matrix conditions are summarized based on their chemical characteristics. Additionally, the VSC formation processes in several typical foods during processing are elucidated, adhering to these identified rules. This article provides a comprehensive overview of VSCs, from precursors and intermediates to end products, and is crucial for understanding the mechanisms behind VSC formation and managing the flavor qualities of processed foods.

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A Review on Wine Flavour Profiles Altered by Bottle Aging

Cited by 11 publications

References 104 publications

Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine

Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine

Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods

Mechanisms underlying the formation of main volatile odor sulfur compounds in foods during thermal processing

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