Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

Ma, Yue; Tang, Ke; Xu, Yan; Li, Jiming

doi:10.1021/acs.jafc.6b04509

Cited by 53 publications

(59 citation statements)

References 41 publications

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“…Six terpenes were detected in all samples and three compounds with OAV above one, including linalool (sweet and floral note), geraniol (floral note), and cis -rose oxide (floral note). There were no significant differences in the contents of linalool (40.9–47.2 μg/L) and geraniol (1921.1–1936.4 μg/L) among all samples, while cis -rose oxide, generating lychee and rose smell to Vidal icewine (Ma et al, 2017 ), showed significant increment by mixed fermentation with 30.0% raise in SE-4- HV 11/ SC 45 wine relative to SC 45 wine ( p < 0.05), followed by SE-2- HV 11/ SC 45 wine and SI HV 11/ SC 45 wine. β-Damascenone and phenylacetaldehyde are the key odorants in Vidal icewine and impart floral and honey notes to icewine (Ma et al, 2017 ).…”

Section: Resultsmentioning

confidence: 95%

“…There were no significant differences in the contents of linalool (40.9–47.2 μg/L) and geraniol (1921.1–1936.4 μg/L) among all samples, while cis -rose oxide, generating lychee and rose smell to Vidal icewine (Ma et al, 2017 ), showed significant increment by mixed fermentation with 30.0% raise in SE-4- HV 11/ SC 45 wine relative to SC 45 wine ( p < 0.05), followed by SE-2- HV 11/ SC 45 wine and SI HV 11/ SC 45 wine. β-Damascenone and phenylacetaldehyde are the key odorants in Vidal icewine and impart floral and honey notes to icewine (Ma et al, 2017 ). Due to low sensory threshold (0.05 and 1 μg/L, respectively), small variation of their concentrations can result in significant influence on the entire aroma profiles of wines.…”

Section: Resultsmentioning

confidence: 95%

“…Esters (acetate esters and fatty acid ethyl esters) are the major volatile constituents in wines (Sumby et al, 2010 ). Ethyl hexanoate, ethyl isobutanoate, ethyl 2-methyl-butanoate, ethyl isovalerate, and ethyl butanoate are major esters in Vidal icewine and provide desired fruit flavor to icewine (Ma et al, 2017 ). Indigenous yeast SC 45 formed higher amounts of ethyl esters (ethyl octanoate, ethyl hexanoate, and ethyl decanoate).…”

Section: Discussionmentioning

confidence: 99%

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Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine

et al. 2018

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Using novel non-Saccharomyces strains is regarded as an effective way to improve the aroma diversity of wines to meet the expectations of consumers. The non-Saccharomyces Hanseniaspora vineae and Metschnikowia pulcherrima have good aromatic properties useful for the production of table wine. However, no detailed information is available on their performances in icewine fermentation. In this study, simultaneous and sequential fermentation trials of indigenous M. pulcherrima CVE-MP20 or H. vineae CVE-HV11 with S. cerevisiae (SC45) were performed in 50-L fermenters of Vidal icewine, respectively. The results showed that SC45 cofermented with different non-Saccharomyces strains could generate a distinct aroma quality of icewine compared with four S. cerevisiae strain monocultures as evidenced by principal component analysis (PCA). Mixed fermentation of MP20/SC45 produced higher contents of acetate esters and β-damascenone with lower C6 alcohols relative to SC45 monoculture. Interestingly, HV11/SC45 generated the highest amounts of C6 alcohols [(Z)-3-hexen-1-ol and (E)-3-hexen-1-ol], higher alcohols (isobutanol, isopentanol, and 2-phenylethanol), acetate esters (2-phenethyl acetate and isoamyl acetate), cis-rose oxide, β-damascenone, and phenylacetaldehyde. Compared with simultaneous inoculation, sequential inoculation could achieve higher aroma diversity and produce higher intensity of fruity, flowery, and sweet attributes of icewine as assessed by calculating the odor activity values (OAVs). Our results verified the desired enological characteristics of H. vineae strain in icewine fermentation and also demonstrated that using indigenous non-Saccharomyces and Saccharomyces strains is a feasible way to improve aroma diversity of icewine products, which could provide an alternative way to meet the requirement of wine consumers for diversified aromatic quality.

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Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 95%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine

et al. 2018

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“…The most odor‐potent compounds of Riesling and Vidal ice wines were β ‐damascenone, oct‐1‐en‐3‐ol, ethyl octanoate, cis ‐rose oxide, and ethyl hexanoate . Recently, the chemosensory characteristics were investigated as well as the key aroma compounds in Vidal ice wine …”

Section: Introductionmentioning

confidence: 99%

“…[12] Recently, the chemosensory characteristics were investigated [13] as well as the key aroma compounds in Vidal ice wine. [14] In contrast to standard wines, the composition of wines produced after late, and especially after ice harvest, has been studied much less. Particularly, on late and ice harvest Gew€ urztraminer wine there is only one article [15] reporting the changes in physico-chemical and volatile aroma compound composition (determined solely by HS-SPME-GC/MS).…”

Section: Introductionmentioning

confidence: 99%

Insight into the Chemical Diversity of Late/Ice Harvest Gewürztraminer Wine

Jerković

Marijanović

Serreli

et al. 2018

Chemistry & Biodiversity

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Late harvest (LHW) and ice harvest (IHW) Gewürztraminer wine samples from Croatia (Ilok) were investigated. Their technological parameters, chromaticity coordinates, total phenols content, and antioxidant capacity were determined. 5-(Hydroxymethyl)furfural, xanthine, and trans-caftaric acid were analyzed in the samples by high performance liquid chromatography (HPLC-DAD). Headspace solid-phase microextraction (HS-SPME) followed by gas chromatography and mass spectrometry (GC/MS) analysis revealed isoamyl alcohol as predominant compound (21.25 - 60.30%). Diethyl succinate, 2-phenylethanol, and benzaldehyde were also abundant. Ethyl octanoate (1.48 - 5.70%) and ethyl caprate (0.48 - 4.83%) decreased significantly in LHW, being the lowest in IHW. Two solvents were applied for the samples extraction (solvent A - pentane/diethyl ether 1:2 (v/v) and solvent B - dichloromethane), and the extracts were analyzed by GC/MS. Ethyl hydrogen succinate (solvent A: 27.30 - 52.04%; solvent B: 28.04 - 46.69%) and diethyl succinate (solvent A: 5.21 - 18.2%; solvent B: 2.66 - 7.72%) were predominant in IHW and LHW. Aromatic alcohols were also found: 2-phenylethanol (solvent A: 7.07 - 21.09%; solvent B: 5.50 - 11.82%), 4-hydroxybenzyl alcohol (solvent A: 1.45 - 6.68%; solvent B: 2.47 - 12.16%) and benzyl alcohol (solvent A: 0.10 - 0.77%). The obtained results complement a previous study on IHW (Gewürztraminer) from Croatia providing new features and indicating great chemical diversity among the samples.

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Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian, China

Feng

Wang²,

et al. 2020

J Sci Food Agric

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BACKGROUND: Icewine produced in China is becoming popular, but there is only limited knowledge available on the yeast population that occurs during fermentation and also on the selection of indigenous Saccharomyces cerevisiae strains for its production. In this work, we first investigated yeast species and the evolution of yeast population in spontaneous fermentations of icewine produced in the Qilian region of China and then analyzed the biodiversity and important enological properties of S. cerevisiae isolates. RESULTS: Seven species of five genera including S. cerevisiae, S. uvarum, Torulaspora delbrueckii, Hanseniaspora uvarum, Lachancea thermotolerans, Metschnikowia aff. fructicola and H. osmophila were identified by the colony morphology on Wallerstein Laboratory Nutrient medium and sequence analysis of the 26S rRNA gene D1/D2 domain. Saccharomyces cerevisiae, H. uvarum and L. thermotolerans were the dominant species, representing almost 87% of the total yeast isolates. Microvinification with seven preselected S. cerevisiae strains were performed on Vidal. All selected strains could complete fermentations, and the enochemical parameters were within the acceptable ranges of the wine industry. W5B3 produced higher amounts of ethyl hexanoate and ethyl octanoate than other strains. R3A10 was a low volatile acid producer and the corresponding icewine presented the highest values on some odorants including ⊎-damascenone, 1-octen-3-ol, ethyl 2-methylbutyrate, and isoamyl alcohol. Vidal icewines fermented with R3A10, R3A16 and W5B3 were well accepted by the judges because of superior sensory quality. CONCLUSION: Three indigenous strains (R3A10, R3A16 and W5B3) could be used as starters and could potentially improve the regional character of the icewine in Qilian.

show abstract

Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

Cited by 53 publications

References 41 publications

Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine

Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine

Insight into the Chemical Diversity of Late/Ice Harvest Gewürztraminer Wine

Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian, China

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