Using Odorant Series as an Analytical Tool for the Study of the Biological Ageing of Sherry Wines

Zea, Luis; Ruiz, María Julia; Moyano, Lourdes

doi:10.5772/31803

Cited by 3 publications

(3 citation statements)

References 35 publications

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“…Subsequently, a modified version of the wine aroma wheel was performed for the purpose to clarify and enhance the proposed list of standardized terminology (Figure ), because several of the descriptive terms for wines on the traditional wheel are not characteristic of Sherry wines. Therefore, it is necessary to define an aroma wheel for Sherry wines because of the characteristic flavor profile that they present (Zea and others ). In this wheel acetaldehyde is included in the fruity series with ripe apple descriptor.…”

Section: Sensory Contribution To Winementioning

confidence: 99%

“…This method improved the study of aroma fraction of Sherry wines due to reduce the number of variables to be interpreted, maintaining their relative importance according to the OAV of each compound. The OS, as an analytical tool, allows a comparison of the aroma fractions with different aging times so as to study the changes in the aromatic fingerprints during the aging stages (Zea and others ).…”

Section: Sensory Contribution To Winementioning

confidence: 99%

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Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades

Zea

Serratosa

Mérida

et al. 2015

Comp Rev Food Sci Food Safe

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Sherry wines are consumed worldwide and are principally produced in the Jerez and Montilla-Moriles regions of southern Spain. Acetaldehyde is a relevant carbonyl compound in wines and one of the main responsible for the particular personality of Sherry wines with a ripe apple odor descriptor. Aldehyde dehydrogenase plays an important role in yeast acetaldehyde metabolism. Acetaldehyde contents in Sherry wines subjected to biological aging strongly depend on yeast populations, and the formation of velum depends on specific amino acids, oxygen availability, and the composition of the wine. Both biological and oxidative aging processes increase the acetaldehyde content in Sherry, although some of the acetaldehyde is oxidized to acetic acid and subsequently transformed into acetyl-CoA. In sensory terms, 1,1-diethoxyethane and other acetals, acetoin, and sotolon are the main compounds formed from acetaldehyde in Sherry wines. The chemical browning pathway of wine by the condensation between phenols and acetaldehyde is especially important in Sherry wines. Acetaldehyde can inhibit the velum formation at higher concentration than its threshold tolerance; also, it could be responsible for the high mitochondrial DNA polymorphism observed in flor yeasts. Usually, acetaldehyde is used to control the biological aging of Fino Sherry. A faster production of acetaldehyde could be considered to shorten the aging process of Sherry. In recent years, the acetaldehyde formed during ethanol metabolism in alcoholic beverages has been associated with carcinogenic processes; however, no systematic data are available about this statement.

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Section: Sensory Contribution To Winementioning

confidence: 99%

Section: Sensory Contribution To Winementioning

confidence: 99%

Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades

Zea

Serratosa

Mérida

et al. 2015

Comp Rev Food Sci Food Safe

Self Cite

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“…The aroma of oenological products, in general, represents an important determinant of their quality, and there are numerous studies that support this point [ 21 , 22 , 23 , 24 ]. Although not all volatile compounds contribute to aroma perception [ 25 ], the study of aromatic profile is still of major importance, since the acceptance of the final product by the consumer depends on them to a great extent [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Aroma of Sherry Products: A Review

Durán‐Guerrero¹,

Moreno

Rodríguez‐Dodero

et al. 2021

Foods

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Jerez (Sherry) is a well-known wine-producing region located in southern Spain, where world-renowned oenological products such as wines, vinegars, and brandies are produced. There are several factors that provide characteristic physical, chemical, and sensory properties to the oenological products obtained in this Sherry region: the climate in the area with hot summers, mild winters, and with limited rainfall; the raw material used consisting on Palomino Fino, Moscatel, and Pedro Ximénez white grape varieties; the special vinification with fortified wines; and aging techniques such as a dynamic system of biological or oxidative aging. These special organoleptic characteristics are responsible for, among others, the aromatic profile of the wines, vinegars and brandies from the area, which explains why this is a subject that has been extensively researched over the years. This bibliographic review aims to compile the different scientific contributions that have been found to date, in relation with the aroma of the oenological products from the Sherry area (dry wines, sweet wines, vinegars, and brandies). We have mainly focused on the different analytical methodologies used and on the main analytes of interest.

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Integrative analysis of metabolome and transcriptome profiles to highlight aroma determinants in Aglianico and Falanghina grape berries

et al. 2023

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Background The biochemical makeup of grape berries at harvest is essential for wine quality and depends on a fine transcriptional regulation occurring during berry development. In this study, we conducted a comprehensive survey of transcriptomic and metabolomic changes occurring in different berry tissues and developmental stages of the ancient grapes Aglianico and Falanghina to establish the patterns of the secondary metabolites contributing to their wine aroma and investigate the underlying transcriptional regulation. Results Over two hundred genes related to aroma were found, of which 107 were differentially expressed in Aglianico and 99 in Falanghina. Similarly, 68 volatiles and 34 precursors were profiled in the same samples. Our results showed a large extent of transcriptomic and metabolomic changes at the level of isoprenoids (terpenes, norisoprenoids), green leaf volatiles (GLVs), and amino acid pathways, although the terpenoid metabolism was the most distinctive for Aglianico, and GLVs for Falanghina. Co-expression analysis that integrated metabolome and transcriptome data pinpointed 25 hub genes as points of biological interest in defining the metabolic patterns observed. Among them, three hub genes encoding for terpenes synthases (VvTPS26, VvTPS54, VvTPS68) in Aglianico and one for a GDP-L-galactose phosphorylase (VvGFP) in Falanghina were selected as potential active player underlying the aroma typicity of the two grapes. Conclusion Our data improve the understanding of the regulation of aroma-related biosynthetic pathways of Aglianico and Falanghina and provide valuable metabolomic and transcriptomic resources for future studies in these varieties.

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Using Odorant Series as an Analytical Tool for the Study of the Biological Ageing of Sherry Wines

Cited by 3 publications

References 35 publications

Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades

Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades

Aroma of Sherry Products: A Review

Integrative analysis of metabolome and transcriptome profiles to highlight aroma determinants in Aglianico and Falanghina grape berries

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