Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution

Cameleyre, Margaux; Lytra, Georgia; Tempère, Sophie; Barbe, Jean‐Christophe

doi:10.1021/acs.jafc.5b03489

Cited by 121 publications

(103 citation statements)

References 42 publications

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“…This decrease and increase of the fruity and spirit‐like aromas, respectively, are well in line with results derived from descriptive tasks, in which the concentration of the isobutanol/isoamyl alcohol vector was increased from 130 to 430 mg/L (de‐la‐Fuente‐Blanco et al ). The result is also in close agreement with the numerical results recently presented by Carmeleyre et al (). These authors observed by means of descriptive analysis that the addition of 131 mg/L of isobutanol and isoamyl alcohol (88 and 43 mg/L, respectively) to simple aroma mixtures of fruity esters and acetates generated a significant decrease in the intensity of fresh and jammy fruit attributes and increased the spirit‐like aroma intensity of the mixture.…”

Section: Resultssupporting

confidence: 92%

“…This makes it an interesting and widely studied product in terms of aroma formation. Most studies have focused on binary interactions between relatively simple stimuli present in wine, such as those occurring between whisky lactone (woody aroma) and ethyl butyrate (fruity aroma) (Atanasova et al ,b) or among fruity esters and acetates involved in the perception of wine fruitiness ( Pineau et al , Lytra et al , , Carmeleyre et al ). Being a necessary starting point, those investigations ignored the effects of the numerous other stimuli present in the volatile fraction of wines.…”

Section: Introductionmentioning

confidence: 99%

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Levels of higher alcohols inducing aroma changes and modulating experts' preferences in wine model solutions

de-la-Fuente-Blanco¹

2017

Australian Journal of Grape and Wine Research

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Background and Aims This study aimed to identify the minimal concentration of higher alcohols (HA) (isoamyl alcohol/isobutanol) that causes readily discernible changes in aroma properties and preferences according to a group of Spanish wine experts. Methods and Results A group of 16 Spanish wine experts carried out several series of two‐alternative forced‐choice sensory tests on three wine models (WMs) with specific aroma properties (fruity, woody and animal). Control WMs were contrasted to samples containing an increasing concentration of HA. Levels of 299 and 288 mg/L of HA were able to confer their spirit‐like characteristic aroma to fruity and woody‐like WMs and to suppress red fruit (299 mg/L) and woody (281 mg/L) attributes, respectively. A concentration of 365 and 375 mg/L of HA increased the animal aroma generated by ethyl phenols and the spirit‐like nuances of HA, respectively. The presence of HA at a concentration ranging from 284 to 358 mg/L caused a decrease in the preference. In woody WMs, highly sensitive participants were able to detect and perceive as negative an addition of HA as little as 17 and 22 mg/L. Conclusions This is the first work estimating the concentration of HA able to affect aroma properties and hedonic character of red wines. Significance of the Study These results can assist while making decisions mainly during the fermentation stage to control HA production.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Levels of higher alcohols inducing aroma changes and modulating experts' preferences in wine model solutions

de-la-Fuente-Blanco¹

2017

Australian Journal of Grape and Wine Research

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“…Leucine/isoleucine was among the metabolites best able to distinguish the seeds and pulp of less from more advanced berries. Phenylalanine and leucine participate in the production of higher alcohols during fermentation, namely 2-phenylethanol and isoamyl alcohol, the most abundant higher alcohols found in wine; these higher alcohols affect the aromas of wine and model solutions (Yoshizawa et al, 1961; Äyräpää, 1967; Vilanova et al, 2013; Noguerol-Pato et al, 2014; Vidal et al, 2014; Cameleyre et al, 2015). Previous work has implicated 2-phenylethanol in Pinot noir aroma, the variety used in this study (Miranda-Lopez et al, 1992; Girard et al, 2001).…”

Section: Discussionmentioning

confidence: 99%

Metabolite Profiling Reveals Developmental Inequalities in Pinot Noir Berry Tissues Late in Ripening

et al. 2017

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Uneven ripening in Vitis vinifera is increasingly recognized as a phenomenon of interest, with substantial implications for fruit and wine composition and quality. This study sought to determine whether variation late in ripening (∼Modified Eichhorn-Lorenz stage 39) was associated with developmental differences that were observable as fruits within a cluster initiated ripening (véraison). Four developmentally distinct ripening classes of berries were tagged at cluster véraison, sampled at three times late in ripening, and subjected to untargeted HPLC-MS to measure variation in amino acids, sugars, organic acids, and phenolic metabolites in skin, pulp, and seed tissues separately. Variability was described using predominantly two strategies. In the first, multivariate analysis (Orthogonal Projections to Latent Structures-Discriminant Analysis, OPLS-DA) was used to determine whether fruits were still distinguishable per their developmental position at véraison and to identify which metabolites accounted for these distinctions. The same technique was used to assess changes in each tissue over time. In a second strategy and for each annotated metabolite, the variance across the ripening classes at each time point was measured to show whether intra-cluster variance (ICV) was growing, shrinking, or constant over the period observed. Indeed, berries could be segregated by OPLS-DA late in ripening based on their developmental position at véraison, though the four ripening classes were aggregated into two larger ripening groups. Further, not all tissues were dynamic over the period examined. Although pulp tissues could be segregated by time sampled, this was not true for seed and only moderately so for skin. Ripening group differences in seed and skin, rather than the time fruit was sampled, were better able to define berries. Metabolites also experienced significant reductions in ICV between single pairs of time points, but never across the entire experiment. Metabolites often exhibited a combination of ICV expansion, contraction and persistence. Finally, we observed significant differences in the abundance of some metabolites between ripening classes that suggest the berries that initiated ripening first remained developmentally ahead of the lagging fruit even late in the ripening phase. This presents a challenge to producers who would seek to harvest at uniformity or at a predefined level of variation.

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“…Moreover, co-fermentations produced higher content of higher alcohol, acetate and terpene, and lower content of volatile fatty acids with the exception of Sc-Td fermentation (Table 2). Higher alcohols contributed positively to the "fresh fruity", "vegetal" notes, and aroma complexity in young red wine [34]. Higher alcohols could react with organic acids to form esters with a pleasant flavor, while excessive levels (≥500 mg/L) may lead to unpleasant flavor in alcohol beverage [35].…”

Section: Volatile Aroma Compounds In Citrus Winesmentioning

confidence: 99%

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Liu

Wang

et al. 2020

Microorganisms

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Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.

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Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution

Cited by 121 publications

References 42 publications

Levels of higher alcohols inducing aroma changes and modulating experts' preferences in wine model solutions

Levels of higher alcohols inducing aroma changes and modulating experts' preferences in wine model solutions

Metabolite Profiling Reveals Developmental Inequalities in Pinot Noir Berry Tissues Late in Ripening

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

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