The Instrumental Analysis of Aroma-Active Compounds for Explaining the Flavor of Red Wines

Culleré, Laura; López, Ricardo

doi:10.1016/b978-0-12-814399-5.00020-7

Cited by 14 publications

(23 citation statements)

References 185 publications

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“…For instance, linalyl acetate, with citrus aroma descriptor, far exceeded its odour threshold (0.05 mg/L) in white Muscat fermentations by T. delbrueckii [40]. Similarly, sequential fermentation between T. delbrueckii and S. cerevisiae resulted in higher concentrations of 3-mercaptohexan-1-ol (grape fruit and passion fruit descriptors [42]) and its acetate (boxwood and passion fruit descriptors [43]) [41]. 3-Ethoxy-1-propanol is another interesting volatile compound that is produced specifically by T. delbrueckii and can contribute to the fruity character of wine with a descriptor of blackcurrant aroma [44,45].…”

Section: Influence Of Non-saccharomyces Yeasts On Wine Aromamentioning

confidence: 99%

“…Pichia kluivery is another yeast species capable of releasing varietal aromas. Among these aroma precursors are thiol-type varietal aromas: 4-methyl-4-mercaptopentan-2-one (4M4MP-boxwood, broom), 3-mercaptohexanol (3MH-grapefruit), 3-mercaptohexyl acetate (3MHA-passion fruit) [42]. P. kluivery produces thiol aromas in a concentration similar to S. cerevisiae strains in single fermentations, but it is able to enhance the production of such compounds in co-inoculations with S. cerevisiae strains [46].…”

Section: Influence Of Non-saccharomyces Yeasts On Wine Aromamentioning

confidence: 99%

“…Odour thresholds[42,54]; * It highlights all compounds which concentration is usually above the threshold value.…”

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confidence: 99%

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Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

et al. 2019

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Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes, these attributes are hard to boost if no other technology or biotechnology is involved. In this regard, the right selection of yeast strains plays an important role in meeting these parameters and obtaining wines with fresher profiles. Another approach in getting fresh wines is through the use of novel non-thermal technologies during winemaking. Herein, the contributions of non-Saccharomyces yeasts and emerging technologies to these parameters are reviewed and discussed.

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Section: Influence Of Non-saccharomyces Yeasts On Wine Aromamentioning

confidence: 99%

Section: Influence Of Non-saccharomyces Yeasts On Wine Aromamentioning

confidence: 99%

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Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

et al. 2019

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“…This task began more than 40 years ago when French and Australian researchers reported the existence of glycosides and other precursors of linalool [1,2]. The task, however, has proved to be extremely difficult due to many factors, such as the chemical and biochemical complexity of the precursor systems, the long times required to see aging effects in wine, or the analytical challenges associated to obtaining reliable representations of wine sensory properties from analytical data [3,4]. The truth is that nowadays, in spite of many significant advances, there are not accurate criteria or accepted methods able to provide a reliable assessment of the grape aroma potential, except perhaps for aromatic varietals such as Muscat or Gewürztraminer.…”

Section: Introductionmentioning

confidence: 99%

The Actual and Potential Aroma of Winemaking Grapes

Ferreira

2019

Biomolecules

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104

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This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules.

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“…The detection of MPs requires special analytical methods owing to the presence in wine at nanogram per liter levels [42]. Amazingly, MPs at nanogram per liter levels in wine can be perceived by nose.…”

Section: Extremely Low Odor Detection Thresholdmentioning

confidence: 99%

Significance and Transformation of 3-Alkyl-2-Methoxypyrazines Through Grapes to Wine: Olfactory Properties, Metabolism, Biochemical Regulation, and the HP–MP Cycle

Zhao

Wei

et al. 2019

Molecules

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3-Alkyl-2-methoxypyrazines (MPs) contribute to the herbaceous flavor characteristics of wine and are generally considered associated with poor-quality wine. To control the MPs in grapes and wine, an accurate understanding of MP metabolism is needed. This review covers factors affecting people in the perception of MPs. Also, the history of O-methyltransferases is revisited, and the present review discusses the MP biosynthesis, degradation, and biochemical regulation. We propose the existence of a cycle between MPs and 3-alkyl-2-hydropyrazines (HPs), which proceeds via O-(de)methylation steps. This cycle governs the MP contents of wines, which make the cycle the key participant in MP regulation by genes, environmental stimuli, and microbes. In conclusion, a comprehensive metabolic pathway on which the HP–MP cycle is centered is proposed after gaining insight into their metabolism and regulation. Some directions for future studies on MPs are also proposed in this paper.

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The Instrumental Analysis of Aroma-Active Compounds for Explaining the Flavor of Red Wines

Cited by 14 publications

References 185 publications

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

The Actual and Potential Aroma of Winemaking Grapes

Significance and Transformation of 3-Alkyl-2-Methoxypyrazines Through Grapes to Wine: Olfactory Properties, Metabolism, Biochemical Regulation, and the HP–MP Cycle

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