Aroma Glycosides in Grapes and Wine

Liu, Ji‐Bin; Xiao-lin, Zhu; Ullah, Niamat; Tao, Yong-Sheng

doi:10.1111/1750-3841.13598

Cited by 69 publications

(53 citation statements)

References 104 publications

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“…Some good reviews on these questions have been recently published [154][155][156]. Glycoconjugation is a clever way to solubilize and fix nonpolar and volatile aroma molecules and it is very common in nature [157].…”

Section: Glycoconjugates As Aroma Precursorsmentioning

confidence: 99%

The Actual and Potential Aroma of Winemaking Grapes

Ferreira

2019

Biomolecules

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This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules.

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Section: Glycoconjugates As Aroma Precursorsmentioning

confidence: 99%

The Actual and Potential Aroma of Winemaking Grapes

Ferreira

2019

Biomolecules

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“…Different molecules such as terpenoids, C6 compounds, aliphatic alcohols, benzenic derivatives, and volatile phenols can be aglycone constituents. The sugar part is represented by glucose or disaccharides (rhamnose-glucose, arabinose-glucose, and apioseglucose) (Jibin, Xiao-Lin, Niamat, & Yong-Sheng, 2017).…”

Section: Enzymes Added In the Fermentation Stepmentioning

confidence: 99%

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Ottone

Romero

Aburto

et al. 2020

Comp Rev Food Sci Food Safe

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Enzymes are powerful catalysts already being used in a large number of industrial processes. Impressive advantages in enzyme catalysts improvement have occurred in recent years aiming to improve their performance under harsh operation conditions far away from those of their cellular habitat. Production levels of the winemaking industry have experienced a remarkable increase, and technological innovations have been introduced for increasing the efficiency at different process steps or for improving wine quality, which is a key issue in this industry. Enzymes, such as pectinases and proteases, have been traditionally used, and others, such as glycosidases, have been more recently introduced in the modern wine industry, and many dedicated studies refer to the improvement of enzyme performance under winemaking conditions. Within this framework, a thorough review on the role of enzymes in winemaking is presented, with special emphasis on the use of immobilized enzymes as a significant strategy for catalyst improvement within an industry in which enzymes play important roles that are to be reinforced paralleling innovation.

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“…Other minor compounds, like aldehydes (octanal, decanal, undecanal, (Z)-3-hexenal and (E)-2-decenal), esters (ethyl butanoate, ethyl 2-methylbutanoate and ethyl isobutyrate) and other terpenes (β-sinensal, geranial and neral) are those with a significance for the overall flavour of oranges [31]. Most of the grape cultivars have no scent, although the wines obtained from them are full of aromas [33,34]. A great number of compounds have been recorded, including monoterpenes, C13 norisoprenoids, alcohols, esters and carbonyls [35,36].…”

Section: Introductionmentioning

confidence: 99%

“…If linalool and geraniol have been identified as major aroma compounds in both red and white grapes [37], the volatile profile can be useful for the discrimination of grape cultivars [36]. Major free volatile compounds are hexanal, (E)-2-hexenal [36] while glycosidically bound include terpene and benzenic glycosides [34]. In more aromatic grape cultivars, like Muscat, major free compounds include linalool, geraniol, citronellol, nerol, 3,7-dimethyl-1,5-octadien-3,7-diol and 3,7-dimethyl-1,7-octadien-3,6-diol while those glycosidically bound were geraniol, linalool, citral, nerol, citronellol, α-terpineol, diendiol I, diendiol II, trans-furan linalool oxide, cis-furan linalool oxide, benzyl alcohol and 2-phenylethanol.…”

Section: Introductionmentioning

confidence: 99%

Aromas and Flavours of Fruits

Gonçalves¹,

Oliveira²,

Bacelar³

et al. 2018

Generation of Aromas and Flavours

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Aromas and flavours play an important role in horticultural crops' quality, namely in fruits. Plant breeders have made considerable advances producing cultivars with higher yields, resistant to pests and diseases, or with high nutritional quality, without paying enough attention to flavour quality. Indeed, consumers have the perception that fruit aromas and flavours have declined in the last years. Attention is given nowadays not only to flavoured compounds but also to compounds with antioxidant activity such as phenolic compounds. Fruit flavour is a combination of aroma and taste sensations. Conjugation of sugars, acids, phenolics, and hundreds of volatile compounds contribute to the fruit flavour. However, flavour and aroma depend on the variety, edaphoclimatic conditions, agronomical practices and postharvest handling. This chapter reviews the aromas and flavours of the most important fruits and discusses the most recent advances in the genomics, biochemistry and biotechnology of aromas and flavours.

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Aroma Glycosides in Grapes and Wine

Cited by 69 publications

References 104 publications

The Actual and Potential Aroma of Winemaking Grapes

The Actual and Potential Aroma of Winemaking Grapes

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Aromas and Flavours of Fruits

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