Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis

Peinado, Rafael A.; Mauricio, Juan Carlos; Moreno, Juan

doi:10.1016/j.foodchem.2004.11.010

Cited by 108 publications

(66 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As shown in Table 4, 16 aroma compounds had an OAV above 1 in our study. According to previous research (Aznar et al, 2001;Buettner et al, 2003;Peinado et al, 2006;Li et al, 2008;Yang et al, 2008), these compounds are mainly associated with the attributes 'banana', 'apple', 'pear', 'strawberry', 'citrus' 'sweet', 'roses', 'fruity', 'fatty', 'cheese', 'rancid', 'nail polish', 'balsamic' and 'green' (Table 4). The OVAs of ethyl hexanoate (fruity, green apple, banana attributes) and ethyl decanoate (fruity attribute) in wine D were 6.15-and 3.62-fold higher than those of wine A.…”

Section: Effect Of Ufas On Yeast Fatty Acids and Aroma Compoundsmentioning

confidence: 98%

“…To obtain the whole aroma profile of the wine, an aromatic series was established by grouping the OAVs of the volatiles exhibiting similar odour descriptions (Peinado et al, 2006;Wu et al, 2011).…”

Section: Establishment Of Odour Activity Value and Aromatic Seriesmentioning

confidence: 99%

“…The odour of a compound is described in terms of several descriptors that are agreed upon by experts, and an aromatic series can be defined as a group of volatile compounds with similar odour descriptors (Wu et al, 2011). To better understand the influence of UFAs on the wine odour profile and the contribution of various volatile compounds to the olfactory impression of wine, an aromatic series was further established in our study by combining the OAVs of a group of volatiles with similar odour descriptions (Peinado et al, 2006;Wu et al, 2011). Six aromatic series of volatile compounds were established: fruity, floral, sweet, herbaceous, chemical and fatty (Fig.…”

Section: Effect Of Ufas On Yeast Fatty Acids and Aroma Compoundsmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

Duan

Shi

Jiang

et al. 2015

SAJEV

View full text Add to dashboard Cite

The synergistic influences of three unsaturated fatty acids (UFAs, namely linoleic acid, oleic acid and linolenic acid) on the fatty acid composition of Saccharomyces cerevisiae and major volatile compounds were investigated in synthetic grape juice. The addition of UFAs led to a corresponding increase in UFAs in the cellular lipid, which was accompanied by a reverse reduction in the content of medium-chain saturated fatty acids (C6:0 to C14:0) and little variation in that of long-chain saturated fatty acids (C16:0 to C24:0). The supplementation of UFAs considerably improved yeast growth and fermentation activity and, in particular, increased the concentrations of most volatile compounds in wine, including higher alcohols (2-phenylethanol, 2-methyl-1-propanol and 3-(methylthio)-1-propanol), medium-chain fatty acids (butanoic acid, hexanoic acid and octanoic acid), acetate esters (isoamyl acetate and 2-phenylethyl acetate) and all ethyl esters. Remarkable linear relationships were further found between ethyl esters and the concentration of the added UFAs (R 2 from 0.909 to 0.996), which significantly intensified the fruity, flowery and sweet attributes of the final wine, as assessed by calculating the odour activity values. Our results suggest that rationally increasing the concentration of UFAs is not only a practical method to improve yeast fermentation activity, but also a potential approach to manipulating wine aroma.

show abstract

Section: Effect Of Ufas On Yeast Fatty Acids and Aroma Compoundsmentioning

confidence: 98%

Section: Establishment Of Odour Activity Value and Aromatic Seriesmentioning

confidence: 99%

Section: Effect Of Ufas On Yeast Fatty Acids and Aroma Compoundsmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

Duan

Shi

Jiang

et al. 2015

SAJEV

View full text Add to dashboard Cite

show abstract

“…n.d.: not detected. References: a, Peinado et al, 2006;b, Francis & Newton 2005;c, Dragone et al, 2009;d, Gómez-Míguez et al, 2007;e, Moreno et al, 2005;f, Escudero et al, 2007;g, Lopez et al, 2002. n The anthocyanin content of the wine reflected the extractable anthocyanins found in the grapes (Table 6 and Fig. 2), whereas the flavonoid content (1 370 mg/L) was half of that of the grapes.…”

Section: Tablementioning

confidence: 99%

Characterization of Vernaccia Nera (Vitis vinifera L.) Grape and Wine

Fracassetti¹,

Gabrielli²,

Corona³

et al. 2017

SAJEV

View full text Add to dashboard Cite

Vernaccia Nera (VN) is a minor Italian red grape cultivar whose oenological properties have not been investigated yet. Traditional winemaking procedures with VN can include grape drying and even triple sequential fermentations, but a rational vinification approach should be based on the grape composition. Since a comprehensive characterisation of the VN grape is still missing, the ripening of VN grapes was monitored by evaluating flavour compounds, proanthocyanidins and anthocyanins. The grapes were used to produce red wine whose chemical composition and sensory properties were assessed. Ripe VN grapes contained high amounts of extractable anthocyanins (0.88 g/kg). The most abundant anthocyanin was malvidin (56.6%), and high relative amounts of cumarate forms (11.3%) were also found. The grape skin showed a high concentration of proanthocyanidins (2 g/kg), whose degree of polymerisation was low (10.3). Epigallocatechin accounted for up to 39% of the flavan-3-ol units in the skin. Flavour compounds in the grapes included glycosylated norisoprenoids (mainly 3-oxo-α-ionol and vomifoliolo) and benzenoids. The VN red wine showed a high concentration of anthocyanins, but the level of proanthocyanidins (0.93 g/L) was lower than expected. The spicy flavours were the notes mostly recognised in the sensory evaluation. Our data highlight the VN grape as suitable for the production of ready-to-drink or shortly aged red wine due to its high acidity and low astringency.

show abstract

“…This procedure makes it possible to relate quantitative information obtained by chemical analysis, to sensory perception, providing a single aroma profile based on an objective. It has recently been used some authors (Peinado et al, 2004(Peinado et al, , 2006López de Lerma & Peinado 2011;García-Carpintero el al., 2011a, 2011b.…”

Section: Compoundsmentioning

confidence: 99%

The Aroma of Rojal Red Wines from La Mancha Region – Determination of Key Odorants

Sánchez‐Palomo¹,

García‐Carpintero²,

Gallego³

et al. 2012

Gas Chromatography in Plant Science, Wine Technology, Toxicology and Some Specific Applications

View full text Add to dashboard Cite

Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis

Cited by 108 publications

References 13 publications

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

Effects of Adding Unsaturated Fatty Acids on Fatty Acid Composition of Saccharomyces cerevisiae and Major Volatile Compounds in Wine

Characterization of Vernaccia Nera (Vitis vinifera L.) Grape and Wine

The Aroma of Rojal Red Wines from La Mancha Region – Determination of Key Odorants

Contact Info

Product

Resources

About