Release and Formation of Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions

Abstract

An odorless flavor precursor fraction extracted from different nonfloral grape varietals has been added to a grape must and has been fermented by three different yeast strains. The wines obtained were analyzed by sensory descriptive analysis and by gas chromatography mass spectrometry to determine more than 90 aroma chemicals. The addition of the precursor fraction brought about a significant increase of the wine floral notes, irrespective of the yeast used. The levels of 51 wine aroma chemicals were found to depend on the precursor fraction addition and, in most cases, also on the yeast strain. Only beta-damascenone, beta-ionone, and vinylphenols were produced at concentrations well above threshold. However, the concerted addition of groups of compounds has shown that lactones, cinnamates, vanillins, and terpenes are together active contributors to the floral note. Different observations suggest that the formation of varietal aroma is an integral part of yeast metabolism and not a simple hydrolytical process.

Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

“…Higher alcohols were separated according to the Compendium of International Methods of Analysis of Wines and Musts (63), with the detection limit of 0.1 mg/L. Minor compounds were quantifi ed using gas chromatography-mass spectrometry as described by Lopez et al (66) with the modifi cations introduced by Loscos et al (67).…”

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

“…F ru it y F lo ra l S w e e t H e rb a c e o u s concentration on the types and levels of volatile compounds, because complex flavour precursors (such as glycoside aroma molecules) (Loscos et al, 2007) and other enzymecatalysed reactions (such as a 1ipoxygenase-catalysed reactions) (Deluc et al, 2009) may occur. Therefore, further work is needed to evaluate the extent to which changing the initial UFA concentration affects the production of wine aroma compounds in real grape must.…”

Sauvignon Blanc Wine: Contribution of Ageing and Oxygen on Aromatic and Non-aromatic Compounds and Sensory Composition : A Review

“…Most terpenes increase during ripening (Bayonove & Cordonnier, 1971), with some studies reporting a decrease at the overripe stage (Versini et al, 1981). A considerable proportion of these compounds are in the bound form in the juice and are released during fermentation by the yeast; however, some can become aromatic by chemical rearrangement such as the non-enzymatic rearrangement of hydroxylated linalool derivatives to give several volatile terpenes, including α-terpineol (Williams et al, 1980;Loscos et al, 2007). The oxidation mechanism is known to play a role in some cases in the release and rearrangement of the terpenes (Williams et al, 1982;Marais, 1983).…”