Aroma Compounds in Wine

Zhu, Fengmei; Du, Bin; Li, Jun

doi:10.5772/65102

Cited by 31 publications

(29 citation statements)

References 43 publications

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“…It is estimated that wine contains more than a thousand volatile compounds, whose concentrations range between mg/L to ng/L [58]. Wine flavor is obtained by varietal aroma, grape variety, pre-fermentative (during alcoholic and malolactic fermentations) and post-fermentative aroma (during conservation and aging of wine) [54,59]. Wine aroma is quantitatively produced by higher alcohols, acids and esters, which are important for the sensory properties as quality of wine, intrinsic factors that influence consumer acceptance [54,60].…”

Section: Wine Polyphenols In Human Healthmentioning

confidence: 99%

Wine Intake in the Framework of a Mediterranean Diet and Chronic Non-Communicable Diseases: A Short Literature Review of the Last 5 Years

2020

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Dietary habits are a determining factor of the higher incidence and prevalence of chronic non-communicable diseases (NCDs). In the aim to find a possible preventive and intervention strategy, the Mediterranean diet (MedDiet) has been proposed as an effective approach. Within the MedDiet, moderate wine consumption with meals is a positive item in the MedDiet score; however, recent studies have reported a dose-response association between alcohol consumption and higher risk of a large number of NCDs. This review aimed to evaluate the association between NCDs and wine consumption in the framework of the MedDiet, with a simple review of 22 studies of the highest-level literature published over the last five years. We found that the information regarding the effects of wine in different health outcomes has not varied widely over the past five years, finding inconclusive results among the studies evaluated. Most of the literature agrees that light to moderate wine intake seems to have beneficial effects to some extent in NCDs, such as hypertension, cancer, dyslipidemia and dementia, but no definitive recommendations can be made on a specific dose intake that can benefit most diseases.

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Section: Wine Polyphenols In Human Healthmentioning

confidence: 99%

Wine Intake in the Framework of a Mediterranean Diet and Chronic Non-Communicable Diseases: A Short Literature Review of the Last 5 Years

2020

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“…The final aroma depends on chemical composition of wine, pH, containers for wine aging (wood, stainless steel), maturation strategies, temperature, aeration, etc. [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon

et al. 2021

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Wine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various chemical compounds. The aim of this study was to prepare red wine concentrates with enriched aroma compounds and chemical composition. For that purpose, Cabernet Sauvignon red wine variety was concentrated by reverse osmosis (RO) and nanofiltration (NF) processes under different operating conditions. Different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and temperature regimes (with and without cooling) were applied on Alfa Laval LabUnit M20 equipped with six composite polyamide RO98pHt M20 or NF M20 membranes. Higher pressure increased the retention of sugars, SO2, total and volatile acids and ethanol, but the temperature increment had opposite effect. Both membranes were permeable for water, ethanol, acetic acid, 4-ethylphenol and 4-ethylguaiacol and their concentration decreased after wine filtration. RO98pHt membranes retained higher concentrations of total aroma compounds than NF membranes, but both processes, reverse osmosis and nanofiltration, resulted in retentates with different aroma profiles comparing to the initial wine. The retention of individual compounds depended on several factors (chemical structure, stability, polarity, applied processing parameters, etc.).

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“…The odors (owing to compounds that can bind to olfactory receptors) can influence flavor (mixture of aroma and taste) in the mouth retro-nasally, which leads to consumer rejection or acceptance, and subsequently wine valorization [4,8,9]. Until now, more than 1000 VOCs with different polarities, volatilities, and in widespread concentrations (ng/L to mg/L) [10] have been identified in wines. The occurrence of a single compound, at a concentration higher than its odor threshold (OT), is enough to allow a singular aroma, also known as impact odorant.…”

Section: Volatile Profile Of Madeira Winesmentioning

confidence: 99%

An Approach of the Madeira Wine Chemistry

et al. 2020

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Madeira wine is a fortified Portuguese wine, which has a crucial impact on the Madeira Island economy. The particular properties of Madeira wine result from the unique and specific winemaking and ageing processes that promote the occurrence of chemical reactions among acids, sugars, alcohols, and polyphenols, which are important to the extraordinary quality of the wine. These chemical reactions contribute to the appearance of novel compounds and/or the transformation of others, consequently promoting changes in qualitative and quantitative volatile and non-volatile composition. The current review comprises an overview of Madeira wines related to volatile (e.g., terpenes, norisoprenoids, alcohols, esters, fatty acids) and non-volatile composition (e.g., polyphenols, organic acids, amino acids, biogenic amines, and metals). Moreover, types of aroma compounds, the contribution of volatile organic compounds (VOCs) to the overall Madeira wine aroma, the change of their content during the ageing process, as well as the establishment of the potential ageing markers will also be reviewed. The viability of several analytical methods (e.g., gas chromatography-mass spectrometry (GC-MS), two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-ToFMS)) combined with chemometrics tools (e.g., partial least squares regression (PLS-R), partial least squares discriminant analysis (PLS-DA) was investigated to establish potential ageing markers to guarantee the Madeira wine authenticity. Acetals, furanic compounds, and lactones are the chemical families most commonly related with the ageing process.

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Aroma Compounds in Wine

Cited by 31 publications

References 43 publications

Wine Intake in the Framework of a Mediterranean Diet and Chronic Non-Communicable Diseases: A Short Literature Review of the Last 5 Years

Wine Intake in the Framework of a Mediterranean Diet and Chronic Non-Communicable Diseases: A Short Literature Review of the Last 5 Years

Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon

An Approach of the Madeira Wine Chemistry

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