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

Zea, Luis; Serratosa, María P.; Mérida, J.; Moyano, Lourdes

doi:10.1111/1541-4337.12159

Cited by 50 publications

(54 citation statements)

References 92 publications

(103 reference statements)

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“…At low levels, acetaldehyde provides a pleasant, fruity aroma and is a decisive aromatic compound of many sherry-type and port wines (Zea et al. 2015 ). However, it is also notorious for its undesirable green apple-like or grassy flavor when exceeding threshold levels.…”

Section: Primary Fermentation Metabolites: Co 2 mentioning

confidence: 99%

Physiology, ecology and industrial applications of aroma formation in yeast

Dzialo¹,

Park²,

Steensels³

et al. 2017

FEMS Microbiology Reviews

267

237

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Yeast cells are often employed in industrial fermentation processes for their ability to efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide. Additionally, fermenting yeast cells produce a wide range of other compounds, including various higher alcohols, carbonyl compounds, phenolic compounds, fatty acid derivatives and sulfur compounds. Interestingly, many of these secondary metabolites are volatile and have pungent aromas that are often vital for product quality. In this review, we summarize the different biochemical pathways underlying aroma production in yeast as well as the relevance of these compounds for industrial applications and the factors that influence their production during fermentation. Additionally, we discuss the different physiological and ecological roles of aroma-active metabolites, including recent findings that point at their role as signaling molecules and attractants for insect vectors.

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Section: Primary Fermentation Metabolites: Co 2 mentioning

confidence: 99%

Physiology, ecology and industrial applications of aroma formation in yeast

Dzialo¹,

Park²,

Steensels³

et al. 2017

FEMS Microbiology Reviews

267

237

View full text Add to dashboard Cite

show abstract

“…Acetaldehyde is considered the principal compound responsible for the particular aroma of wine subjected to oxidative ageing (Zea et al, 2015;Coetzee et al, 2016b). Its organoleptic influence and its ability to combine rapidly with SO 2 , even at low temperatures, makes this compound one of the critical oxidation markers during winemaking (Burroughs & Sparks, 1973).…”

Section: Introductionmentioning

confidence: 99%

Research Note: The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications

Coetzee¹,

Buica²,

Toit³

2018

SAJEV

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It is thought that the formation of hydroxysulphonate when sulphur dioxide is added to wine containing free acetaldehyde negates the sensory impact of the latter compound, but little research has been done on this. Descriptive analyses were employed using a trained sensory panel to assess the sensory effect of sulphur dioxide and acetaldehyde as single compounds and in combination in model wine. The addition of acetaldehyde or sulphur dioxide as singular compounds led to large increase in especially the green apple or sulphur descriptors respectively. When these two compounds were added in equimolar concentrations, the green apple description decreased drastically; however, a prominent sulphur description was still noted. It thus seems that hydroxysulphonate also has a sulphur-like aroma. The hydroxysulphonate did not influence the perception of a prominent ester, isoamyl acetate, in model wine. A low pH influences the perception of sulphur when sulphur dioxide is present on its own, but this is not the case with hydroxysulphonate. The implications of these results for wine production are discussed further.

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“…These changes include a reduction of the volatile acidity due to the metabolism of acetic acid, and production of acetaldehyde at the expense of ethanol. Moreover, acetaldehyde by-products provide the distinctive flavor of Sherry and Sherry-like wines, such as 1,1-diethoxyethane and sotolon ( Dubois et al, 1976 ; Guichard et al, 1992 ; Moreno et al, 2005 ; Zea et al, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

Flor Yeast: New Perspectives Beyond Wine Aging

et al. 2016

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The most important dogma in white-wine production is the preservation of the wine aroma and the limitation of the oxidative action of oxygen. In contrast, the aging of Sherry and Sherry-like wines is an aerobic process that depends on the oxidative activity of flor strains of Saccharomyces cerevisiae. Under depletion of nitrogen and fermentable carbon sources, these yeast produce aggregates of floating cells and form an air–liquid biofilm on the wine surface, which is also known as velum or flor. This behavior is due to genetic and metabolic peculiarities that differentiate flor yeast from other wine yeast. This review will focus first on the most updated data obtained through the analysis of flor yeast with -omic tools. Comparative genomics, proteomics, and metabolomics of flor and wine yeast strains are shedding new light on several features of these special yeast, and in particular, they have revealed the extent of proteome remodeling imposed by the biofilm life-style. Finally, new insights in terms of promotion and inhibition of biofilm formation through small molecules, amino acids, and di/tri-peptides, and novel possibilities for the exploitation of biofilm immobilization within a fungal hyphae framework, will be discussed.

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

Cited by 50 publications

References 92 publications

Physiology, ecology and industrial applications of aroma formation in yeast

Physiology, ecology and industrial applications of aroma formation in yeast

Research Note: The Use of SO2 to Bind Acetaldehyde in Wine: Sensory Implications

Flor Yeast: New Perspectives Beyond Wine Aging

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