Yeast Modulation of Wine Flavor

Swiegers, Jan H.; Pretorius, Isak S.

doi:10.1016/s0065-2164(05)57005-9

Cited by 328 publications

(341 citation statements)

References 143 publications

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“…The four monovarietal wines made from the grapes grown in the middle shoot position had the highest content of alcohols except for (Z)-3-Hexen-1-ol, which was highest in wines made from the grapes grown in the lower shoot position (Table 2). This volatile fraction was mainly composed of isoamyl alcohol, isobutyl alcohol, 2-phenylethanol and 1-propanol in all wine samples, which could be the potential impact odorant in our study, contributing to the desirable complexity of wine aroma for their low concentration (<300 mg/l) (Swiegers & Pretorius, 2005).…”

Section: The Aroma Profile Of Wines Made From Four Grape Cultivars Grmentioning

confidence: 76%

“…This group of volatile compounds is produced by yeast and bacteria during fatty acid metabolism (Swiegers & Pretorius, 2005). Acetic acid was the most abundant fatty acid; it is produced during alcoholic and malolactic fermentation.…”

Section: The Aroma Profile Of Wines Made From Four Grape Cultivars Grmentioning

confidence: 99%

“…Acetic acid was the most abundant fatty acid; it is produced during alcoholic and malolactic fermentation. Volatile fatty acids can contribute to the complexity of the wine bouquet even if present at sub-sensory threshold levels, and they have negative effect on wine aroma when above their thresholds (Swiegers & Pretorius, 2005). Acids, such as isobutyric acid and decanoic acid are not associated with wine quality, but they play an important role in the complexity of the aroma (Shinohara, 1985).…”

Section: The Aroma Profile Of Wines Made From Four Grape Cultivars Grmentioning

confidence: 99%

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Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions

Cheng¹,

Liu²,

Yue³

et al. 2015

Food Sci. Technol (Campinas)

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The aroma characteristics of wines from four Vitis vinifera grape varieties ('Cabernet sauvignon' , 'Merlot' , 'Chardonnay' , and 'Italian Riesling') grown in three shoot positions were evaluated by HS-SPME-GC/MS. In this study, the numerous significant differences found in most of the aromatic compounds influence of different shoot positions on the quality of wine. The results showed that the middle shoot position increased significantly the aroma concentration in the majority of wines investigated. The volatile components showing the greatest differences in the wines of different cultivars were aldehydes and terpenes. 8 and 11 compounds were found and quantified (DAVs>1) in the two red wines and white wines at concentrations higher than their corresponding odor thresholds, respectively; and therefore they significantly contributed to the wine aromas. According to their DAVs, fruity, floral, cheese and fatty aroma strongly influenced the characteristics of the four monovarietal wines, while the two white wines showed the green and fresh aroma characteristics. These results are related to the different microclimate of the canopies of the different shoot positions and varieties. They suggest that proper elevating the fruiting zones could improve the accumulation of aroma compounds in wines from the different varieties. Dn the other hand, grapevines trained to systems with uniform fruiting zones could improve the quality of wine.

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Section: The Aroma Profile Of Wines Made From Four Grape Cultivars Grmentioning

confidence: 76%

Section: The Aroma Profile Of Wines Made From Four Grape Cultivars Grmentioning

confidence: 99%

Section: The Aroma Profile Of Wines Made From Four Grape Cultivars Grmentioning

confidence: 99%

See 1 more Smart Citation

Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions

Cheng¹,

Liu²,

Yue³

et al. 2015

Food Sci. Technol (Campinas)

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“…Branched-chain higher alcohols, including 2-methylpropanol, 2-methylbutanol and 3-methylbutanol, were the major aliphatic alcohols and these can be produced directly from sugar fermentation or through the catabolism of amino acids 10 . The concentrations of amino acids (the precursors for higher alcohols), yeast strain identity, fermentation temperature and pH have a large effect on the concentration of higher alcohols in the final product 25 . The concentrations of 2-methylbutanol and 3- (Table II) and this result was in accordance with the previous studies carried out on Chinese rice wines from different regions 11 .…”

Section: Volatile Flavour Compounds In Chinese Rice Winesmentioning

confidence: 99%

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

Chen

2010

Journal of the Institute of Brewing

136

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In order to assess the influence of yeast strains on volatile flavour profiles of Chinese rice wine, small‐scale Chinese rice wine brewing was carried out with eight yeast strains from three different typical Chinese rice wine brewing regions. The volatile flavour compounds were extracted by headspace solid phase microextraction (HS‐SPME) and analyzed by gas chromatography‐mass spectrometry (GC‐MS). The volatile flavour profiles of the different Chinese rice wines showed statistically significant differences depending on the yeast strains used. Yeast strains from the Shaoxing region showed a higher capacity to produce the esters 2‐phenylethanol and 3‐methylthiopropanol, while yeast strains from the Shanghai region stood out for their production of branched‐chain higher alcohols. Chinese rice wine fermented with a yeast strain from the Jiangsu region had the highest levels of organic acids. Using principal component analysis of the Chinese rice wine volatile flavour compounds, the eight yeast strains could be classified into three groups according to their origins. This is the first report about the volatile flavour characteristics of Chinese rice wine yeast. The data obtained in this work shows that the yeast strains contributed significantly to the flavour differences of the Chinese rice wines from the different regions.

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“…4MMP and 3MH are formed from grape-derived non-volatile conjugates and yeasts are simply involved in the cleaving of the thiol from the precursor. Nevertheless, even the best S. cerevisiae producer rarely transforms more than 5% of the cysteinylated precursor (the most abundant conjugated form in must) initially contained in the must into thiols [54].…”

Section: Enzymatic Study Foreseeing the Repercussion Of Yeasts On Wimentioning

confidence: 99%

Directed metabolomic approaches for the characterization and development of new yeast strains

Belda

Benito

Ruíz

et al. 2015

BIO Web of Conferences

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Abstract. Analyzing the influence of different yeast species on several compounds with enological interest, it becomes possible to identify metabolic determinants of the incidence of yeasts on wine quality. Contrary to Saccharomyces cerevisiae, understanding genetic regulation, enzymatic properties and physiology of non-Saccharomyces species in enological conditions is far from being known. Because of this, the commercialization of industrial non-Saccharomyces strains on wine industry is showing a really slow pace. In order to determine the enzymatic properties of wine-related yeast species it is necessary to evaluate hundreds of yeast isolates enabling us to robustly attribute specific enzymatic activities to a specific group of yeast species. The contribution of yeasts to wine flavour is greatly determined by their impact on aromatic compounds release. Different glycosidases, β-lyase, pectinase, cellulase and protease activities are described as responsible for changes in wine composition, so determining inter-and intraspecific variability in these enzymatic properties in yeast species seems to be a useful tool for innovative yeast selection process. With the aim of relating enzymatic activities with a specific impact in wine properties we developed combined fermentations with non-Saccharomyces selected strains and industrial S. cerevisiae strains. The use of rational metabolomic analysis allows us to explain the physiology of non-Saccharomyces yeasts during wine fermentation and its incidence on wine quality.

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Yeast Modulation of Wine Flavor

Cited by 328 publications

References 143 publications

Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions

Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

Directed metabolomic approaches for the characterization and development of new yeast strains

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