Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking

Sun, Weixuan; Hu, Kai; Zhang, Junxiang; Xiao-lin, Zhu; Tao, Yong-Sheng

doi:10.1016/j.foodchem.2017.11.106

Cited by 47 publications

(46 citation statements)

References 32 publications

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“…Sun et al . reported that extracellular enzymes from Hanseniaspora enriched the acid fruit note of Baijiu by enhancing the synergistic effect of fermentative compounds, such as phenylethyl alcohol, esters and varietal volatiles . Wang et al .…”

Section: Resultsmentioning

confidence: 99%

“…Phenylethyl alcohol and its corresponding ethyl ester (benzeneacetic acid ethyl ester) with a rosy and floral aroma are important compounds in Baijiu . 3‐Methyl‐1‐butanol, formed during fermentation by deamination and decarboxylation of amino acids, contributed aroma including whiskey, malt and burnt to Baijiu and is one of the major alcohols detected in most RSF Baijiu . Some reports have described hexadecenoic acid ethyl ester and ( E )‐9‐octadecenoic acid ethyl ester as skeleton components in some RSF Baijiu .…”

Section: Resultsmentioning

confidence: 99%

“…Kluyveromyces can produce various volatiles such as carboxylic acids, esters, ketones, short chain alcohols and aromatic compounds, and has an important role in flavour production (48). Sun et al reported that extracellular enzymes from Hanseniaspora enriched the acid fruit note of Baijiu by enhancing the synergistic effect of fermentative compounds, such as phenylethyl alcohol, esters and varietal volatiles (21). Wang et al analysed the aroma profiles of Cabernet Gernischt and found that volatile flavour compounds were significantly increased when treated with β-glucosidase from Trichosporon (49).…”

Section: Eukaryotic Microbial Diversitymentioning

confidence: 99%

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Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Chen

et al. 2019

J. Inst. Brew.

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Daqu is a saccharifying and fermentation agent for Baijiu production. It provides ingredients, flavours or flavour precursors, microorganisms and enzymes that influence Baijiu quality and character. Here, a systematic investigation was performed on the physicochemical properties, volatile flavour compounds and microbial community structures of Chinese Guojing roasted sesame‐like flavour Daqu. The results show that the Daqu exhibited high saccharifying ability, but low liquefying and fermenting ability. Analysis by headspace solid‐phase microextraction gas chromatography–mass spectrometry showed that the Daqu and a simulated solid‐state fermentation sample contained 28 and 49 volatile components, including alcohols, esters, aldehydes, benzodiazepines, alkenes and nitrogen containing compounds. The main volatiles were aldehydes, esters and alcohols in Daqu, while the esters, alcohols and phenols were relatively higher in the solid‐state fermentation sample. With the microbial flora, Bacillus, Actinobacteria_norank, Thermoactinomyces, Enterobacteriaceae_norank, Enterobacter, Actinopolyspora, Kroppenstedtia, Pseudomonas and Sphingobium were the main prokaryotic microorganisms. The dominant fungi were Thermomucor, Trichocomaceae_Incertae Sedis, Absidia, Eurotiomycetes_Incertae Sedis, Mucorales_Incertae Sedis and Eurotiales_Incertae Sedis. By systematically characterising the physicochemical properties, flavour compounds and microorganisms in Daqu, this study increases the understanding of Daqu and provides information for improvements in Baijiu production and quality. © 2019 The Institute of Brewing & Distilling

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Eukaryotic Microbial Diversitymentioning

confidence: 99%

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Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Chen

et al. 2019

J. Inst. Brew.

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“…In this study, the total C 6 compound content presented a significantly decrease in SLY-4EW, F2-24EW, and HX-13EW. Previous study also showed that the β -glucosidase from Rhodotorula mucilaginosa could decrease C 6 compound content in wines [ 25 ]. This indicated that the activity of the crude β -glucosidases significantly affected C 6 compound levels, so SLY-4E, F2-24E, and HX-13E addition might effectively reduce the unpleasant green note of wines.…”

Section: Resultsmentioning

confidence: 99%

Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines

Zhang

Zhuo

et al. 2020

Microorganisms

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To investigate the effects of crude β-glucosidases from Issatchenkia terricola SLY-4 (SLY-4E), Pichia kudriavzevii F2-24 (F2-24E), and Metschnikowia pulcherrima HX-13 (HX-13E) on flavor complexity and characteristics of wines, grape juice was fermented by Saccharomyces cerevisiae with the addition of SLY-4E, F2-24E and HX-13E, respectively. The growth and sugar consumption kinetics of S. cerevisiae, the physicochemical characteristics, the volatile compounds, and the sensory dimensions of wines were analyzed. Results showed that adding SLY-4E, F2-24E, and HX-13E into must had no negative effect on the fermentation and physicochemical characteristics of wines, but increased the content of terpenes, esters, and fatty acids, while decreased the C6 compound content. Each wine had its typical volatile compound profiles. Adding SLY-4E or F2-24E into must could significantly improve the flavor complexity and characteristics of wines. These results would provide not only an approach to improve flavor complexity and characteristics of wines, but also references for application of β-glucosidases from other sources.

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“…To modify CG wine aroma, three enzyme preparations (H. uvarum extracellular enzyme, AR2000, and pectinase) were introduced in different winemaking stages with Saccharomyces cerevisiae. Partial least-squares regression revealed that the green trait was due mainly to varietal compounds, especially C6 compounds, and could be partly weakened by fermentative compounds 41 . PSynephrine is one of the main active components of the fruit of Citrus aurantium (bitter orange).…”

Section: Introductionmentioning

confidence: 99%

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Kumar¹,

Saini²,

Meenakshi³

et al. 2018

J. Pharm. Sci. Innov.

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In the past, the beneficial effects of fermented fruits were unknown, and so people primarily used fermentation to preserve fruits, enhance shelf life, and improve flavor. Fermentation of fruits has been adopted over many generations, primarily due to their commercial significance. Edible tropical fruits such as, cashew apple, mangoes, papaya, pineapple, litchi, guava, bael, banana, pomegranate, jamun and palm etc. with high export potential have their origin in the tropics and require rather suitable climatic conditions; and can not tolerate environmental stress. Most of the tropical fruits are important sources of antioxidants, vitamins and minerals and form a very healthy part of a diet. An effective utilisation of inferior grade and over-ripe fruits and processing them into fermented beverages has been revealed as a new and promising alternative to generate extra revenues whilst conducting a sustainable exploitation of wastes. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. This paper reviews the production techniques and beneficial health effects of different fermented fruits. Scientific advances in the emerging area of functional beverages; as they provide a health benefit beyond the basic nutritional functions also reported in this paper.

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Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking

Cited by 47 publications

References 32 publications

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

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