Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

Hjelmeland, Anna K.; Ebeler, Susan E.

doi:10.5344/ajev.2014.14104

Cited by 143 publications

(117 citation statements)

References 77 publications

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“…2; Supplemental Table S8). Besides their biological functions in plant defense and interaction with other organisms, terpenes can markedly influence grape and wine aroma (Hjelmeland and Ebeler, 2014). Increased accumulation of mevalonic acid, a key precursor in terpene biosynthesis, was detected in the noble-rotted berries (metabolite clusters 11 and 15, further validated by 1 H-NMR; Supplemental Table S9).…”

Section: Grape Berry Responses To Noble Rotmentioning

confidence: 94%

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Developmental and metabolic plasticity of white-skinned grape berries in response to Botrytis cinerea during noble rot

et al. 2015

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Noble rot results from exceptional infections of ripe grape (Vitis vinifera) berries by Botrytis cinerea. Unlike bunch rot, noble rot promotes favorable changes in grape berries and the accumulation of secondary metabolites that enhance wine grape composition. Noble rot-infected berries of cv Sémillon, a white-skinned variety, were collected over 3 years from a commercial vineyard at the same time that fruit were harvested for botrytized wine production. Using an integrated transcriptomics and metabolomics approach, we demonstrate that noble rot alters the metabolism of cv Sémillon berries by inducing biotic and abiotic stress responses as well as ripening processes. During noble rot, B. cinerea induced the expression of key regulators of ripening-associated pathways, some of which are distinctive to the normal ripening of red-skinned cultivars. Enhancement of phenylpropanoid metabolism, characterized by a restricted flux in white-skinned berries, was a common outcome of noble rot and red-skinned berry ripening. Transcript and metabolite analyses together with enzymatic assays determined that the biosynthesis of anthocyanins is a consistent hallmark of noble rot in cv Sémillon berries. The biosynthesis of terpenes and fatty acid aroma precursors also increased during noble rot. We finally characterized the impact of noble rot in botrytized wines. Altogether, the results of this work demonstrated that noble rot causes a major reprogramming of berry development and metabolism. This desirable interaction between a fruit and a fungus stimulates pathways otherwise inactive in white-skinned berries, leading to a greater accumulation of compounds involved in the unique flavor and aroma of botrytized wines.

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Section: Grape Berry Responses To Noble Rotmentioning

confidence: 94%

“…glycosylated and glutathionylated fatty acid derivatives) that contribute to wine flavor and aroma (Hjelmeland and Ebeler, 2014;Robinson et al, 2014). Grapes showing noble rot symptoms were enriched in prenol lipids (i.e.…”

Section: Metabolic Changes In Noble-rotted Berries Reflect Differencementioning

confidence: 99%

Developmental and metabolic plasticity of white-skinned grape berries in response to Botrytis cinerea during noble rot

et al. 2015

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“…Nonvolatile glycosidic aroma precursors in grapes that lead to odorants in wine (e.g. monoterpenoids such as linalool and geraniol; C 13 -norisoprenoids such as b-damascenone) were identified in the 1980s [14] but it took almost another two decades before the presence of L-cysteine (Cys) and L-glutathione (GSH) conjugates of 3SH and 4MSP was determined in Sauvignon Blanc grapes (Fig. 1).…”

Section: Identification Of Varietal Thiol Precursors In Grapesmentioning

confidence: 99%

Spotlight on Varietal Thiols and Precursors in Grapes and Wines

Jeffery¹

2016

Aust. J. Chem.

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Wine is an amazingly complex natural product that requires dedicated scientists to resolve many of its mysteries. Traditional synthetic organic chemistry and modern analytical techniques are powerful tools at the disposal of wine chemists who tackle the complexities of wine in order to improve scientific understanding and provide practical solutions to industry. Part of this quest for knowledge relates to maintaining or improving wine quality, which underpins consumer acceptance and links to the competitiveness of wineries in a global market. Wine aroma is an important aspect of wine quality and garners much attention from researchers. Grape-derived aroma compounds are one area of particular importance owing to their distinctiveness and ability to impart 'varietal aromas' to wines. Varietal thiols imparting tropical and citrus notes that are characteristic of wines such as Sauvignon Blanc have emerged, along with their grape-derived precursors, as an area of interest over the past two decades. These compounds have also caught our attention and we have made some important contributions to this field, including identifying new precursors, developing novel analytical methods, and conducting studies that provide unique insights into the biochemical transformations occurring in grape berries and juice, and during fermentation.

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“…Acids such as tartaric acid or citric acid affect the taste, but the characteristic odor and taste is mainly due to volatile organic substances such as esters, alcohols, thiols or terpenes [36][37][38].…”

Section: Glycosidasesmentioning

confidence: 99%

“…The sugar residues consist of rutinoside (rhamnose-glucose), arabinoside (arabinose-glucose) or apioside (apiose-glucose) [38].…”

Section: Glycosidasesmentioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes offer quantitative benefits (increased juice yields), qualitative benefits (improved color extraction and flavor enhancement) and processing advantages (shorter maceration, settling and filtration time). This study gives an overview about key enzymes used in winemaking and the effects of commercial enzyme preparations on process engineering and the quality of the final product. In addition, we highlight on the presence and perspectives of beneficial enzymes in wine-related yeasts and lactic acid bacteria.

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Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review

Cited by 143 publications

References 77 publications

Developmental and metabolic plasticity of white-skinned grape berries in response to Botrytis cinerea during noble rot

Developmental and metabolic plasticity of white-skinned grape berries in response to Botrytis cinerea during noble rot

Spotlight on Varietal Thiols and Precursors in Grapes and Wines

Enzymes for Wine Fermentation: Current and Perspective Applications

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