TDN and β-Damascenone: Two Important Carotenoid Metabolites in Wine

Winterhalter, Peter; Gök, Recep

doi:10.1021/bk-2013-1134.ch011

Cited by 22 publications

(30 citation statements)

References 28 publications

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“…Overall, the results are consistent with our present understanding of the formation routes of TDN from different degradation products of carotenoids [41,43,45,46,47,48]. As schematized in Figure 10, the most relevant precursors in grapes are not well characterized glycosides of 3,6–dihydroxy–β-ionone and of its reduction product, 3,6–dihydroxy–7,8–dihydro–β–ionone [41].…”

Section: Discussionsupporting

confidence: 85%

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Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach

Oliveira

Ferreira

2019

Microorganisms

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The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic changes of industrial interest in fermentative, varietal and aged aromas of wine. Aroma precursors from Riesling and Garnacha grapes were extracted and used in two independent sequential experiments. Synthetic musts were inoculated, either with Saccharomyces cerevisiae (Sc) or with Pichia kluyveri (Pk), Torulaspora delbrueckii (Td) or Lachancea thermotolerans (Lt), followed by Sc. The fermented samples were subjected to anoxic aging at 50 °C for 0, 1, 2 or 5 weeks before an aroma analysis. The fermentative aroma profiles were consistently changed by non-Saccharomyces: all strains induced smaller levels of isoamyl alcohol; Pk produced huge levels of aromatic acetates and can induce high levels of fatty acids (FA) and their ethyl esters (EE); Td produced large levels of branched acids and of their EE after aging, and induced smaller levels of FA and their EE; Lt produced reduced levels of FA and their EE. The varietal aroma was also deeply affected: TDN (1,1,6-trimethyl-1,2- dihydronaphthalene) levels in aged wines were reduced by Pk and enhanced by Lt in Garnacha; the levels of vinylphenols can be much reduced, particularly by Lt and Pk. TD and Lt can increase linalool and geraniol in young, but not in aged wines.

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Section: Discussionsupporting

confidence: 85%

“…Its threshold has been reported to be just 2 µg/L [42]. In recent years, a major concern about the increase in its levels, as a consequence of climate change, has been raised [43]. A first important observation is that Garnacha glycosidic precursors have a potential to form TDN that is equivalent to that of Riesling.…”

Section: Discussionmentioning

confidence: 99%

Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach

Oliveira

Ferreira

2019

Microorganisms

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“…TDN variation was higher in fruttaio samples; however, it should be noticed that at the end of model aging samples of all the three modalities, it reached the same concentration level. TDN has a kerosene-like aroma, the concentration in wine was reported to be influenced by grape sun exposure, wine age, pH, and storage temperature [49,50]. Our data suggested that TDN concentration in wine was not affected by grape withering, the level of TDN formed in withered wine could depend on the TDN precursors accumulated just before the start of the withering process, harvest or peduncle twist.…”

Section: Influence Of Grape Withering On Volatile Composition Of Corvmentioning

confidence: 62%

Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines

Slaghenaufi¹,

Boscaini²,

Prandi³

et al. 2020

Molecules

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Withering is a practice traditionally used in various regions to produce sweet or dry wines. During withering there is an increase in sugar content but also a modification in volatile compound profiles. Controlling metabolic changes through the dehydration process to obtain wines with desired characteristics is therefore a challenging opportunity. The effects of two different withering technologies, post-harvest or on-vine with blocked sap vessel flow, on the volatile profile of young and aged Corvina red wines was investigated. The results showed that modulation of wine aroma due to the withering process is associated with fermentative metabolites, such as esters, higher alcohols, and acids, as well as grape-related compounds such as C6 alcohols, terpenes and norisoprenoids. Significant differences were also found by comparing the two withering techniques. Post-harvest in a traditional “fruttaio” warehouse wines showed higher content of ethyl acetate, ethyl butanoate, β-citronellol and 3-oxo-α-ionol, whereas post-harvest withering on-vine increased β-damascenone in wines. The type of withering technique has an influence on the evolution of some aroma compounds during the aging of wine, among them linalool, (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene (TPB), n-hexyl acetate, ethyl acetate, ethyl 3-methylbutanoate, 3-oxo-α-ionol and β-damascenone.

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“…In fact, a quantitatively relevant group of aroma compounds and aroma precursors are subjected to several slow chemical reactions such as acid hydrolysis, esterification or intra-molecular rearrangements that will greatly affect wine aroma profile. This is the case of most norisoprenoids and vanillin derivatives, such as β-damascenone and TDN or vanillin and acetovanillone, whose levels increase during aging as the consequence of different transformations of grape carotenoid metabolites ( Winterhalter & Gök, 2013 ) or of grape glycosylated precursors ( Ferreira & Lopez, 2019 ). Notably, it has been recently observed that the yeast genera plays a major role in the modulation of TDN concentration in wine after some time of aging ( Oliveira & Ferreira, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines

Denat

Pérez

Heras³

et al. 2021

Food Chemistry: X

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Highlights 10 Saccharomyces cerevisiae strains fermented must with phenolics and aroma precursors. Isobutanal, isopropyl isoamyl acetates, and ethyl propanoate lost by evaporation. Yeast strain affects levels of 45 out of 60 aroma compounds mostly after aging. Linalool and geraniol fermentative aroma compounds. Strong modulation of varietal aroma. Strains can limit levels of guaiacol or TDN.

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TDN and β-Damascenone: Two Important Carotenoid Metabolites in Wine

Cited by 22 publications

References 28 publications

Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach

Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach

Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines

The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines

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