Recent advances in the understanding of off-flavors in alcoholic beverages: Generation, regulation, and challenges

Wu, Jihong; Liu, Yue; Zhao, Hengqiang; Huang, Mingquan; Sun, Ying; Zhang, Jinglin; Sun, Baoguo

doi:10.1016/j.jfca.2021.104117

Cited by 29 publications

(10 citation statements)

References 85 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As has been seen in several studies, aromas undergo synergistic or antagonistic interactions, known as the “matrix effect”, thus changing their perception and the final taste of the beer even if the concentrations of these aromas are below the threshold [ 10 , 105 , 106 , 107 , 108 , 109 ]. Therefore, these interactions can make a beer desirable or undesirable, depending on the style, which makes sensory analysis one of the most important aspects when selecting a yeast strain.…”

Section: Resultsmentioning

confidence: 99%

Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation

Postigo

Sanz

García

et al. 2022

Foods

View full text Add to dashboard Cite

The use of non-Saccharomyces yeasts in brewing is a useful tool for developing new products to meet the growing consumer demand for innovative products. Non-Saccharomyces yeasts can be used both in single and in mixed fermentations with Saccharomyces cerevisiae, as they are able to improve the sensory profile of beers, and they can be used to obtain functional beers (with a low ethanol content and melatonin production). The aim of this study was to evaluate this capacity in eight non-Saccharomyces strains isolated from Madrid agriculture. For this purpose, single fermentations were carried out with non-Saccharomyces strains and sequential fermentations with non-Saccharomyces and the commercial strain SafAle S-04. The Wickerhamomyces anomalus strain CLI 1028 was selected in pure culture for brewing beer with a low ethanol content (1.25% (v/v)) for its fruity and phenolic flavours and the absence of wort flavours. The best-evaluated strains in sequential fermentation were CLI 3 (Hanseniaspora vineae) and CLI 457 (Metschnikowia pulcherrima), due to their fruity notes as well as their superior bitterness, body, and balance. Volatile compounds and melatonin production were analysed by GC and HPLC, respectively. The beers were sensory-analysed by a trained panel. The results of the study show the potential of non-Saccharomyces strains in the production of low-alcohol beers, and as a flavour enhancement in sequential fermentation.

show abstract

Section: Resultsmentioning

confidence: 99%

Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation

Postigo

Sanz

García

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The varieties of esters in SQ were richer than those in BQ while varieties of hydrocarbons were not significantly different between the two groups. Esters in Chi‐Flavour Baijiu mainly present fruity, floral and sweet aromas while hydrocarbons play a role in enriching the flavour characteristics of the Baijiu (Wu et al ., 2021a, 2021b). However, the contents of alcohols (54.23 mg L −1 ) in BQ were higher than those (37.27 mg L −1 ) in SQ at the end of fermentation, the results of which were similar to the previous results of alcohol content (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Effects of traditional starter and the Round‐Koji‐Maker starter on microbial communities and volatile flavours of Chi‐Flavour Baijiu

Fei

Wang

Zhang

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The mechanised starter‐making has been widely applied to the brewing of Baijiu. However, the effect of mechanical production on microbial flora and volatile flavour compounds of Chi‐Flavour Baijiu was still unknown. This study was to investigate the differences in microbial flora and volatile flavours between the traditional starter Baijiu (BQ) and Round‐Koji‐Maker Starter Baijiu (SQ) during brewing. The results showed that the contents of alcohol, total acidity and organic acid in BQ were significantly higher than those in SQ at the end of fermentation (P < 0.05). The dominant bacterial and fungal genera in SQ and BQ were Lactobacillus and Saccharomyces, respectively. The relative content of Pediococcus and Weissella in BQ was significantly higher than those in SQ in the prophase of fermentation. In respect of volatile flavours, there were 117 kinds of volatile flavours detected in SQ, higher than 90 kinds of those in BQ during the fermentation. The characteristic volatile flavours of Chi‐Flavour Baijiu were all detected with no significant difference between BQ and SQ, and the difference in flavours mainly came from 2‐methoxy‐4‐methylphenol, ethyl decanoate, (E)‐hept‐2‐enal. Lactobacillus was significantly positively correlated with ethyl decanoate and ethyl benzoate in BQ and phenethyl acetate in SQ. In addition, Candida had a strong positive correlation with β‐phenylethanol and ethyl myristicate in BQ and SQ. This study provides an in‐depth analysis of the difference between traditional and mechanical Xiaoqu starters in Baijiu fermentation and theoretical guidance for the standard production and quality improvement of Chi‐Flavour Baijiu.

show abstract

“…Throughout the wine-making process, saccharomycetes may grow and produce a diverse range of metabolic endproducts, which may have desirable or undesirable effects (Wu et al 2021). The compounds best known for imparting undesirable aromas to wines during the winemaking process were not identified in the studied sparkling wines.…”

Section: Characterization and Comparison Of The Volatile Composition ...mentioning

confidence: 98%

Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome

Morais

Galvão²,

Carvalho³

et al. 2022

Food Anal. Methods

View full text Add to dashboard Cite

The present research aimed to identify the volatile profile of sparkling wines from São Francisco Valley, which products will have soon the Geographical Indication requested by the producers. Volatile organic compounds from muscat, brut, brut rosé and demi-sec sparkling wines produced in the São Francisco Valley, located in the Caatinga region of Brazil, were extracted, separated and identified using the HS-SPME/GC-MS technique. The results reached the identification of a total of 109 compounds, classified in 13 chemical groups, being the main esters, terpenes, and alcohols. It was found that some compounds with expressive area are unique to each type of sparkling wine: a total of 23 in muscat, 9 in brut, 5 in brut rosé, and 4 in demi-sec. This suggests a strong association between the grape varieties and the technological processes of winemaking. The volatile profiles of each commercial sparkling wine in the São Francisco Valley present possible chemical markers of typicity which can be used to distinguish the commercial wines from the region.

show abstract

Recent advances in the understanding of off-flavors in alcoholic beverages: Generation, regulation, and challenges

Cited by 29 publications

References 85 publications

Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation

Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation

Effects of traditional starter and the Round‐Koji‐Maker starter on microbial communities and volatile flavours of Chi‐Flavour Baijiu

Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome

Contact Info

Product

Resources

About