Aromatic profiles of young wines from berries at different heights on grapevines

Xie, Sha; Hu, Fan; Song, Chuankui; Xi, Zhumei; Zhang, Zhenwen

doi:10.1590/1678-457x.02515

Cited by 9 publications

(10 citation statements)

References 47 publications

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“…Most alcohols were by‐products of yeast fermentation, while some alcohols originated from the deamination of carbonic acid and amino acids. Additionally, a small part of the alcohols resulted from the removal of the corresponding formyl group during yeast metabolism (Zhao et al, ), probably producing fusel, floral, and grass flavors (Xie et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…TA B L E 2 (Continued) compounds, as more than one biochemical pathway is responsible for the blends of flavor compounds released from different fruits (Cheng et al, 2015). Additionally, a small part of the alcohols resulted from the removal of the corresponding formyl group during yeast metabolism (Zhao et al, 2013), probably producing fusel, floral, and grass flavors (Xie et al, 2016).…”

Section: Flavor Compounds and Sensory Evaluationmentioning

confidence: 99%

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Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae

et al. 2019

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Three commercial yeasts strains, namely, Saccharomyces cerevisiae SY, DV10, and Drop Acid Yeast, were used for Dangshan pear wine fermentation. Monitoring main physical and chemical indexes and scoring comprehensive sensory characteristics to find a suitable yeast to produce Dangshan pear wine. The fermentation cycle of SY was short (15 days), and the SY‐fermented wine had a suitable sugar‐acid ratio, with a residual sugar content of 3.13 ± 0.05 g/L, total acid content of 3.40 ± 0.11 g/L, and ethanol content of 14.1 ± 0.27% (v/v). Additionally, 42 flavor compounds were detected in fermented Dangshan pear wine, and the total amount of flavor compounds was highest in the SY wine (2,584.72 μg/L). Combined with the comprehensive sensory evaluation scores, these results suggest that Saccharomyces cerevisiae SY was the most suitable strain to produce Dangshan pear wine. Practical applications In this study, we compared the physical and chemical indicators of pear wine brewed by different Saccharomyces cerevisiae in the process of fermentation and the final quality of pear wine products. It was concluded that the pear wine produced by Saccharomyces cerevisiae SY had good quality. The study found a strain suitable for the fermentation of pear wine and provided a theoretical basis for the industrial production of pear wine. Next, we can try to use Saccharomyces cerevisiae SY for large‐scale production of pear wine and try to sell it on the market.

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Section: Resultsmentioning

confidence: 99%

Section: Flavor Compounds and Sensory Evaluationmentioning

confidence: 99%

Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae

et al. 2019

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“…One source of esters is the esterification of aldehydes, alcohols, ketones, and fatty acids, while another is the metabolic synthesis of higher alcohols by microorganisms in the presence of acetyltransferases [35]. Alcohols are mainly formed during the fermentation of the original wine, while the degradation of amino acids, carbohydrates, and esters may produce fusel oils as well as floral and herbal aromas [38]. The BJ treatment group was rich in fruit alcohol and fruit ester, which is consistent with previous reports [39].…”

Section: Flavor Compoundsmentioning

confidence: 99%

Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis

Zhao

Liu

Qiu

et al. 2023

Foods

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The selection of base liquor plays a crucial role in the flavor of soaked greengage wine. This study aimed to investigate the effects of different base liquor treatments on the physicochemical characteristics and aroma composition of greengage wine. We carried out a comprehensive analysis using HPLC for the determination of organic acids and GC-MS for the determination of volatile aroma compounds, combined with sensory evaluation. The results showed that the red and yellow colors were the darkest in the high-alcohol group, while the citric acid content was the highest in the sake group (21.95 ± 2.19 g/L). In addition, the greengage wine steeped in 50% edible alcohol had more terpenes, a significantly higher concentration of acid–lipid compounds, and a more intense aroma compared to that of the low-alcohol group, whose typical aroma compounds were greatly reduced. The sensory results showed that the greengage wine treated with baijiu had a distinct alcoholic flavor, while almond flavors were more intense in the greengage wine treated with 15% edible alcohol. In this study, base liquor was used as the main influencing factor to provide new research ideas for the flavor optimization of soaked greengage wine.

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“…The height of the berries above the soil was found to affect the amount of ethyl octanoate, isoamyl acetate, ethyl hexanoate, and ethyl butanoate in the wine obtained from both varieties; In Chardonnay, it affected the amount of β-damascenone. Wines from berries located at various heights differed in the quality of aroma (Xie et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

The research of factors affecting the amount of aromatic compounds in white muscat wine samples

et al. 2023

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While the amount of free aromatic compounds in the juice prepared by the White method from the White Muscat grape variety cultivated in the foothill Agsu region located at an altitude of 800 m above sea level was 2040 µg/dm 3 , the amount of the same compounds was 2626 µg/dm 3 in the samples prepared by storage of pomace for 5 hours. In the samples from the Samukh (79 m) region, the amount of free aromatic compounds was much lower compared to the Agsu region. A total of 35 bound aromatic compounds including 4 alcohols, 3 six-carbon compounds, 13 terpenes, 7 volatile acids, 4 volatile phenols, and 4 norisoprenoids were detected in the juice samples made from the White Muscat grape variety grown in both regions.A total of 60 volatile compounds were found in wine samples, including 17 alcohols, 15 ethers, 13 acids, 5 aldehydes and ketones, 1 terpene, 5 volatile phenols, 4 lactones, and 1 aldehyde compound. This is much more compared to the amounts of the same compounds in juice, and it is related to the new formation processes that occur during alcohol fermentation.

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Aromatic profiles of young wines from berries at different heights on grapevines

Cited by 9 publications

References 47 publications

Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae

Physicochemical characterization and quality of Dangshan pear wines fermented with different Saccharomyces cerevisiae

Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis

The research of factors affecting the amount of aromatic compounds in white muscat wine samples

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