Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging

Cordente, Antonio G.; Nandorfy, Damian Espinase; Solomon, Mark; Schulkin, Alex; Kolouchova, Radka; Francis, Leigh; Schmidt, Simon A.

doi:10.3390/molecules26164979

Cited by 40 publications

(31 citation statements)

References 50 publications

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“…Previously it has been reported that T. delbrueckii produces less acetaldehyde than S cerevisiae [54]. Our headspace results with Prelude alone accorded with that finding, but notably when the fermentation was completed sequentially by CZ, the headspace acetaldehyde concentration rose almost 25-fold.…”

Section: Discussionsupporting

confidence: 91%

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A Comparative Study of Yeasts for Rosa roxburghii Wine Fermentation

Huang

et al. 2022

Fermentation

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Wine produced by fermentation of Chestnut rose (Rosa roxburghii) hips, known as cili (Chinese-Mandarin), in Guizhou province, and other places in China is becoming popular but there is limited knowledge of suitable yeast strains for its production. In this study, we first investigated the oenological properties of six commercial S. cerevisiae yeast strains (X16, F33, SH12, GV107, S102, RMS2), one commercial Saccharomyces cerevisiae var. bayanus (S103), one commercial, non-Saccharomyces yeast strain, Torulaspora delbrueckii Prelude, and one indigenous S. cerevisiae strain, CZ, for cili wine fermentation. We measured the key traits of each of the yeast strains, viz., sulfite resistance, flocculation, hydrogen sulfide production capacity, fermentation rate, and yeast growth curves. Subsequently, we measured the resultant wine characteristics, viz., pH, alcohol content, residual sugar, titratable acidity, volatile acidity, ascorbic acid content and headspace volatile compounds. The overall suitability of each yeast type was evaluated using a multi-factor, unweighted, scorecard. On that basis, RMS2 was the most suitable, and closely followed by CZ and X16. This study is the first comparative evaluation of yeasts for cili wine production and provides a preliminary guide for their selection.

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Section: Discussionsupporting

confidence: 91%

“…Given the considerable differences, further work to identify their source is warranted. Higher alcohols are substrates for acetate ester production [54].…”

Section: Discussionmentioning

confidence: 99%

A Comparative Study of Yeasts for Rosa roxburghii Wine Fermentation

Huang

et al. 2022

Fermentation

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“…For the Grenache wines, the above compounds together with those of fermentationderived compounds (esters, acids, and alcohols) and monoterpene and norisoprenoid compounds were quantified at the time of sensory evaluation using previously described methods [38].…”

Section: Analysis Of Aroma Compoundsmentioning

confidence: 99%

Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast

et al. 2022

Self Cite

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During the alcoholic fermentation of grape sugars, wine yeast produces a range of secondary metabolites that play a critical role in the aroma profile of wines. One of the most impactful yeast-modified compound families, particularly in white wines, are the ‘fruity’ polyfunctional thiols, which include 3-mercaptohexan-1-ol (3-MH) and 4-mercapto-4-methylpentan-2-one (4-MMP). While the formation and stylistic contribution of these thiols have been extensively researched in white wines, little is known about the conditions leading to their formation in red wines. In this study, we explored the ability of yeast strains to modulate the release of these aroma compounds during the fermentation of two red musts. In laboratory-scale Pinot Noir fermentations, the formation of 3-MH strongly correlated with yeast β-lyase activity, particularly with the presence of certain genotypes of the flavour-releasing gene IRC7. Subsequent production of Grenache wine at the pilot scale, with detailed compositional and sensory analysis, was undertaken to confirm laboratory-scale observations. A commercial wine strain used for expressing ‘fruity’ thiols in Sauvignon Blanc was shown to produce wines that exhibited more intense red fruit aromas. These results reveal an opportunity for winemakers to shape red wine aroma and flavour by using yeasts that might typically be considered for white wine production.

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“…In addition, the consumption of glycine, tyrosine, leucine and lysine was positively correlated with the formation of fusel alcohols and acetate esters (Scott et al ., 2021). β‐Phenylethyl alcohol is derived from phenylalanine and associated with a rose‐like odour quality (Cordente et al ., 2021). Therefore, rice protein probably influences the flavour of Chinese rice wine, and an essential study needs to be launched on the characteristics of different rice protein fermentations.…”

Section: Introductionmentioning

confidence: 99%

Effects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine

Yang

Zhong

Yang

et al. 2022

Int J of Food Sci Tech

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Summary The proteins in the raw materials affect the formation of flavour during fermentation. Among all the fermentation broth of protein fraction in the study, the rice prolamin and albumin effectively promoted floral, honey and fruity characteristics in fermentation with higher level of β‐phenylethyl alcohol, 2,4‐dimethyl‐benzaldehyde and ethyl hexadecanoate than those in the fermentation of globulin and glutelin; albumin is with higher level of higher alcohols, but higher alcohols are not good for health because of their acute toxicity and neurotoxic effects. In a further fermentation experiment of addition of prolamin, extra prolamin significantly promoted the formation of aroma volatiles, especially medium and long fatty acid esters and β‐phenylethyl alcohol and its acetate, and the content of β‐phenethyl acetate in sweet rice wine with added prolamin was more than twice that of single sweet rice wine. This study demonstrates that the different rice protein components significantly affect the volatiles generated by microorganism metabolism to impact the flavour of sweet rice wine, and the flavour quality of sweet rice wine can be enhanced by increasing the prolamin content.

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Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging

Cited by 40 publications

References 50 publications

A Comparative Study of Yeasts for Rosa roxburghii Wine Fermentation

A Comparative Study of Yeasts for Rosa roxburghii Wine Fermentation

Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast

Effects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine

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