The Influence of Aroma Compounds on Senzorial Traits of Wines From the Apold Depression

Lengyel, Ecaterina; Sikolya, László

doi:10.1515/msd-2015-0017

Cited by 5 publications

(4 citation statements)

References 5 publications

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“…Aldehydes are mainly formed during wine aging, and they contribute to the sour, almond and vanilla aroma notes [56]. Benzaldehyde gives the almond aroma note, but it was detected in the concentration 0.08-0.11 mg/L, which is below the OTL.…”

Section: Discussionmentioning

confidence: 92%

Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine

et al. 2022

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The oenological potential of native strains of Metschnikowia pulcherrima B-5 and Candida famata WB-1, isolated from blackberries, was investigated in pure and sequential fermentation of Chardonnay grape with commercial Saccharomyces cerevisiae QA23. The effect of pre-fermentative cold maceration was also analysed. The fermentations were performed in the pilot-scale trials and the profile of volatile compounds and their sensory characteristics were determined. The application of C. famata WB-1 and M. pulcherrima B-5 reduced the volatile acidity and increased total polyphenols of the wines, compared to the control samples. Higher alcohols and esters were dominant, while fatty acids and aldehydes and ketones were also detected. Esters had the greatest contribution to sensory characteristics, especially the development of floral and fruity aromas. Most esters were present in lower concentrations in sequential fermentations compared to the pure fermentations with M. pulcherrima B-5 or C. famata WB-1. Pre-fermentative maceration positively affected both the aroma and the sensory profile. The best sensory score was determined for wines produced using C. famata WB-1 in the fermentations without pre-fermentative maceration, and the sequential fermentation of M. pulcherrima B-5 with maceration. Native strains of M. pulcherrima B-5 and C. famata WB-1 have shown great potential for the enhancement of the aromatic and sensory profile of Chardonnay wine.

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Section: Discussionmentioning

confidence: 92%

Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine

et al. 2022

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“…In terms of the sensory attributes, the analyzed Argentinian wine samples were characterized by “green” color, “woody” aroma, and “warmness”, and showed anti-correlation with the OQJ while the wines from New Zealand (Gisborne) were strongly correlated with the OQJ, and were characterized by attributes, such as “floral” aroma, “stone-fruit” flavor, “yellow” color, “caramelized” aroma, and “tropical fruit” aroma. The volatile compounds that characterized the analyzed wines from New Zealand (Gisborne) were III: isobutyl alcohol, responsible for alcohol, pungent, solvent, or bitter aromas [ 29 ], XXVII: benzenebutanal, XXV: ethyl phenylacetate, esters responsible for fruit, sweet odors [ 30 ], and XXVI: phenethyl acetate, known for the contribution of fruity notes in wine [ 31 ].…”

Section: Resultsmentioning

confidence: 99%

“…The results from this study showed that in Pinot Gris wines, for the “floral “aroma, the volatile compounds isobutyl alcohol, linalool, ethyl phenylacetate, and decanoic acid showed a positive effect. Indeed, previous studies have shown that volatile compounds, such as hexanoic acid, octanoic acid, linalool, and decanoic acid (volatile fatty acids), were identified in Pinot Gris wines, which were responsible for imparting a floral aroma [ 29 , 53 ]. For Pinot Noir, volatile compounds, such as isopentanol, 1-hexanol, benzaldehyde, ethyl phenylacetate, and ethyl isopentyl succinate, showed a positive influence on the “green bell pepper” aroma.…”

Section: Discussionmentioning

confidence: 99%

Decoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis

Darnal,

Poggesi,

Longo

et al. 2023

Foods

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Quantitative relations between the sensory overall quality (OQJ) of commercial single grape variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and the most influencing chemical components were investigated in commercial wines from different international origins. Multiple factor analysis (MFA) was applied to achieve a comprehensive map of the quality of the samples while multivariate regression models were applied to each varietal wine to determine the sensory attributes influencing OQJ the most and to understand how the combinations of the volatile compounds influenced the olfactory sensory attributes. For Pinot Gris wine, OQJ was positively correlated with sensory attributes, like “floral” aroma, “stone-fruit” flavor, “yellow” color, “caramelized” aroma, and “tropical fruit” aroma according to an Italian panel. For Pinot Noir wine, “licorice” aroma, “cloves” aroma, “fresh wood” aroma, “red fruit” flavor, “cherry” aroma, and “spicy” flavor were positively correlated with OQJ by the same panel. Important predictors for the wine quality of Pinot Gris could be characterized, but not for Pinot Noir. Additionally, sensory tests were also carried out by different panel compositions (German and Italian). Both the German and the Italian panels preferred (based on OQJ) a Pinot Gris wine from New Zealand (Gisborne), but for different perceived characteristics (fruity and aromatic notes by the Italian panel and acidity by the German panel). For Pinot Noir, different panel compositions influenced the OQJ of the wines, as the wines from Chile (with more spicy, red fruit and woody notes) were preferred by the Italian panel, while the German panels preferred the wines from Argentina (with light, subtle woody and red fruit notes). The profile of cyclic and non-cyclic proanthocyanidins was also evaluated in the two varietal wines. No clear effect of the origin was observed, but the wines from Italy (Sicily/Puglia) were separated from the rest and were characterized by percentage ratio chemical indexes (%C-4) and (%C-5) for both varieties.

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“…Thies include flavonols, hydroxylbenzoic acids, flavanols and hydroxycinnamic acids. The bitterness and the astrigency af red wine is a result of flavanols and phenolic acids, and the color is insured of the quantity and quality of monomeric anthocyanins ( Lengyel et al 2015, He et al, 2012b.…”

Section: Introductionmentioning

confidence: 99%

Volatile Compounds Identified and Quantified in Moldova’s Wines

Rebenciuc¹,

Tita²,

Popescu³

2019

MSD

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In this paper we studied and characterized four wines from the grape varieties Busuioaca de Bohotin, Feteasca neagră, Muscat Ottonel, Pinot gris, harvests of 2016, 2017, 2018, coming from the: Bohotin, Cotești, Cotnari, Huși and Iasi vineyards. The GC-MS methods were utilized to identifing and quantifing the volatile compounds of thies wines.The results obtained being grouped into three categories, namely: higher alcohols, volatile acids and esters. It was found that the higher alcohols have minimum values between 195.07 mg / L and maximum values of 257.2 mg / L in Huși and Bohotin for Feteascea black wine, the volatile acids do not exceed 17.92 mg / L in Cotnari in Muscat wine Ottonel and the esters reach values of 204.78 mg / L at the Cotești vineyard in the case of Fetească neagră wine. From the results obtained we distinguish the Feteasca neagră wine with the optimal ratio between the three monitored indicators.

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The Influence of Aroma Compounds on Senzorial Traits of Wines From the Apold Depression

Cited by 5 publications

References 5 publications

Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine

Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine

Decoding the Identity of Pinot Gris and Pinot Noir Wines: A Comprehensive Chemometric Fusion of Sensory (from Dual Panel) and Chemical Analysis

Volatile Compounds Identified and Quantified in Moldova’s Wines

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