Aroma characteristics of volatile compounds brought by variations in microbes in winemaking

Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed by 1H-NMR Metabolomics Approach

“…Also, oxidative effects on the degradation of sulfur-containing amino acids, such as phenylalanine and methionine, in wines have been reported [ 40 ]. From a sensory perspective, it should be mentioned that amino acids are the important flavor-related components in wines because they can be metabolized by yeasts and lactic acid bacteria during fermentation and in the early phase of barrel aging [ 13 ]. As a result, certain aroma volatile metabolites derived from amino acid catabolism, mainly higher alcohols and their ester derivatives, have been positively correlated with the desirable flavor characteristics of wines [ 13 ].…”

“…From a sensory perspective, it should be mentioned that amino acids are the important flavor-related components in wines because they can be metabolized by yeasts and lactic acid bacteria during fermentation and in the early phase of barrel aging [ 13 ]. As a result, certain aroma volatile metabolites derived from amino acid catabolism, mainly higher alcohols and their ester derivatives, have been positively correlated with the desirable flavor characteristics of wines [ 13 ]. Concerning the indicative amino acids presented in Figure 3 A, tyrosine and phenylalanine are aromatic amino acids and precursors for the biosynthesis of tyrosol and 2-phenylethanol, respectively [ 41 ].…”

“…From a technological point of view, changes in the wine metabolome influenced by particular fermentation and maturation processes are the two major research domains that have considerably received attention. The impacts of genetic traits, physiological adaptation and metabolic activities of yeasts and bacterial starters on the formation of metabolites in wine during alcoholic and malolactic fermentation have been widely reported [ 11 , 12 , 13 ]. Apart from this, dynamic changes in the metabolite profiles of wine influenced by post-fermentation treatments have also been unraveled [ 4 ], with particular attention on different wine maturation and aging techniques [ 14 , 15 , 16 , 17 , 18 ].…”

Mechanisms of the initial stage of non‐enzymatic oxidation of wine: A mini review

“…Positive effects include the development of complex aromas such as nuttiness and caramel, contributing to the bouquet. However, excessive oxidation can result in undesirable traits, such as a loss of fruitiness, a flat palate, and the emergence of off-flavors resembling sherry or vinegar (Liu et al, 2023). It is crucial to note that the manifestation of these favorable and unfavorable aromas in wine is variably influenced by grape varietals.…”

Decoding the Volatile Profile of White Romanian Fetească Wines

“…Alcohols, aromatic and aliphatic ones, are usually synthesized via the anabolic pathway of sugar metabolism. Some of these compounds contribute to defining/completing the fruity and flowery notes (e.g., 2-phenylethanol can express aromas such as honey or roses); meanwhile, others promote unpleasant odors (e.g., 2/3-methyl-1-butanol draws undesirable smells and aromas), depending on the concentration retrieved in the wine [24,25]. From the comparative analysis of FA and FR wine samples, the highest amount of alcohols were noted in the Muntenia region, namely isobutyl and isopentyl alcohols, and in the case of FR wines, in addition to Muntenia, in the Transylvania area.…”