Aroma compounds as markers of the changes in sherry wines subjected to biological ageing

Moreno, José María Villagrán; Zea, Luis; Moyano, Lourdes; Medina, Manuel

doi:10.1016/j.foodcont.2004.03.013

Cited by 147 publications

(102 citation statements)

References 18 publications

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“…For isoamyl acetate (3-methylbutyl acetate), no differences were observed for the free cell fermentations (both series), but in contrast to the previous observations the assays with immobilized cells were different between each other. Isoamyl acetate was found in concentrations higher than its perception threshold, 30 mg L À1 (36,40), for all fermentations assays, bringing banana descriptors to the overall aroma of wine (46). Similarly, concentrations of ethyl octanoate with free cells (both series) were different from each other and from the immobilized cells.…”

Section: Minor Volatile Compoundsmentioning

confidence: 83%

Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace

et al. 2012

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White wine was produced with Saccharomyces cerevisiae cells immobilized on grape pomace, by natural adsorption. The support, the main solid waste from the wine industry, consisted of the skins, seeds and stems. Immobilization was tested using different media, namely complex culture medium, raw grape must and diluted grape must. Grape pomace was revealed to be an appropriate support for yeast cell immobilization. Moreover, grape must was shown to be the most suitable medium as immobilized cells became adapted to the conditions in the subsequent alcoholic fermentation in the wine-making process. The wines produced, either with immobilized cells or with free cells, were subjected to chemical analysis by HPLC (ethanol, glycerol, sugars and organic acids) and by gas chromatography (major and minor volatile compounds); additionally, colour (CIELab) and sensory analysis were performed. The use of immobilized systems to conduct alcoholic fermentation in white wine production proved to be a more rapid and a more efficient process, especially when large amounts of SO 2 were present in the must. Furthermore, the final wines obtained with immobilized cells demonstrated improved sensory properties related to the larger amounts of ethanol and volatile compounds produced. The more intense colour of these wines could be a drawback, which could be hindered by the reutilization of the biocatalyst in successive fermentations.

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Section: Minor Volatile Compoundsmentioning

confidence: 83%

Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace

et al. 2012

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“…During the evaluation of the profiles of aroma compounds in sherry wines subjected to biological ageing for 1, 3 and 5 years the increases of acetaldehyde detected were 91, 245 and 257 mg/L respectively. In this fermented beverage the minimum level at which acetaldehyde elicits the sensory character of "green and pungent" is 10 mg/L (Moreno, Zea, Moyano, & Medina, 2005). Nevertheless, it has been reported that acetaldehyde and other chemical compounds are key contributors to the aged flavour in beer when the values of this compound are in the range of 1.3 to 2.2 ppm (Saison et al, 2009).…”

Section: Acetaldehyde Ethanol and Acetonementioning

confidence: 86%

Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

Salmerón

Thomas

Pandiella

2015

Journal of Functional Foods

129

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“…The compounds for which pure standards were not available (without symbol S in ID column) were quantified semi-quantitatively, and their concentrations expressed as equivalents of compounds with similar chemical structure assuming a response factor = 1. † Odor perception thresholds (μg/L) and odor descriptors reported in the literature (Ferreira, López, & Cacho, 2000;Guth, 1997;Moreno, Zea, Moyano, & Medina, 2005;Noguerol-Pato, González-Álvarez, González-Barreiro, Cancho-Grande, & Simal-Gándara, 2013;Peinado, Moreno, Bueno, Moreno, & Mauricio, 2004;Perestrelo, Fernandes, Albuquerque, Marques, & Câmara, 2006;Tao & Zhang, 2010;Zalacain, Marín, Alonso, & Salinas, 2007). § Odor perception thresholds in mg/L.…”

Section: Phenolsmentioning

confidence: 99%

Effect of different levels of skin disruption and contact with oxygen during grape processing on phenols, volatile aromas, and sensory characteristics of white wine

Lukić

Horvat

Radeka

et al. 2019

J Food Process Preserv

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To investigate the changes in wine chemical composition, sensory quality, and style induced by various levels of skin disruption and contact with oxygen during grape processing, five treatments were applied: whole grape cluster pressing in semi‐reductive conditions (WCP‐R), whole grape cluster pressing in standard conditions (WCP), standard grape mash pressing as a control (GMP), light (LOX), and heavy oxidation of grape juice (HOX). Produced wines were subjected to analysis of phenols (HPLC‐DAD) and volatiles (HS‐SPME‐GC/MS), as well as quantitative descriptive sensory analysis. WCP‐R wines stood out with the highest amounts of hydroxycinnamates and preserved aromas, and the highest intensities of positive sensory attributes. Both WCP and LOX treatments significantly reduced phenols when compared to GMP, while HOX treatment was detrimental in general. Apparently, the level of contact with oxygen exhibited a predominant effect on hydroxycinammates and aromas, while the level of grape skin disruption affected primarily hydroxybenzoic acids and flavan‐3‐ols. Practical applications This study has demonstrated that by choosing grape processing techniques which are different from respect to degree of skin cell disruption and contact with juice, as well as contact with oxygen, it is possible to obtain a variety of white wine styles differing in the content and composition of phenols and volatile aromas, which significantly reflect on their sensory quality. This could be of particular interest for grape varieties with deficient or excessive phenol and aroma potentials, which have to be specifically processed to achieve a satisfactory balance within a desired wine style. Besides deepening the existing and providing new knowledge on the broad topic of grape processing in winemaking, the results obtained are characterized by high level of transferability to wine industry. They may serve experts and producers to draw more precise conclusions on the relative effectiveness of different grape processing techniques, and choose adequate options for their specific needs.

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Aroma compounds as markers of the changes in sherry wines subjected to biological ageing

Cited by 147 publications

References 18 publications

Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace

Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace

Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages

Effect of different levels of skin disruption and contact with oxygen during grape processing on phenols, volatile aromas, and sensory characteristics of white wine

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