Flavor chemistry and assessment

Cole, V. C.; Noble, Ann C.

doi:10.1007/978-1-4757-5214-4_14

Cited by 40 publications

(45 citation statements)

References 71 publications

(51 reference statements)

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“…Principally, distinctive flavours of wine originate from different types of raw materials during alcoholic and malolactic fermentation [1,2]. All over the world, different raw materials are used for the production of alcoholic beverages traditionally.…”

Section: Introductionmentioning

confidence: 99%

Microbial Population Succession in Alcoholic Beverages Produced from Some Tropical Fruits

Mishra¹,

Nanda²,

Madaan³

et al. 2010

TONUTRAJ

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Abstract:In the present study, monoculture and mixed culture fermentation techniques were employed to produce certain alcoholic beverages from watermelon; watermelon-banana and watermelon-pineapple mixtures. Three yeast species, namely, Saccharomyces cerevisiae, Kleochera apicalata, Torulospora delbruckii and four bacterial species Leuconostoc oenos, Lactobacillus Sp, Micrococcus luteus and Streptococcus lactis were identified. The daily succession of these organisms in the various fermenting samples differed in cell mass and occurrence due to their different growth conditions and factors present. A higher bacterial load (3.9 + 0.2 -4.4+ 0.3) log (cfu) ml -1 than yeast (2.8 + 00 -4.6 + 0.4) log (cfu) ml -1 counts was observed in the mixed culture fermentation, while in the monoculture fermentation, a higher yeast load (4.3+ 0.3-4.7+0.2) log (cfu) ml -1 than bacterial loads (2.7+0.1-4.1+0.3) log (cfu) ml -1 counts was recovered. These results reflected that monoculture-fermented beverages were of better quality as compared to the mixed culture fermented ones, and the monoculture-fermented beverage from watermelon-pineapple mixture was ranked as the best alcoholic beverage.

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Section: Introductionmentioning

confidence: 99%

Microbial Population Succession in Alcoholic Beverages Produced from Some Tropical Fruits

Mishra¹,

Nanda²,

Madaan³

et al. 2010

TONUTRAJ

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“…More specifically, grape variety, viticultural practices, and soil affect vine development and berry composition and exert major influences on the distinctiveness of wine and brandy flavor, as evaluated by sensory descriptive analyses (5,30). In addition, enological practices, including yeast and fermentation conditions, have a prominent effect on the primary flavors of Vitis vinifera wines.…”

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confidence: 99%

“…Moreover, the character of brandy is further changed as the absolute and relative amounts of volatiles are altered by distillation. Furthermore, the flavor of both wine and brandy immediately after fermentation or distillation only approximates that of the finished product (5). After the sudden and dramatic changes in composition during fermentation and distillation, chemical constituents generally react slowly during aging to move to their equilibria, resulting in gradual changes in flavor (2,5,27).…”

mentioning

confidence: 99%

“…Furthermore, the flavor of both wine and brandy immediately after fermentation or distillation only approximates that of the finished product (5). After the sudden and dramatic changes in composition during fermentation and distillation, chemical constituents generally react slowly during aging to move to their equilibria, resulting in gradual changes in flavor (2,5,27). The harmonious complexity of wine and brandy can subsequently be further increased by volatile extraction during oak barrel aging.…”

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confidence: 99%

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Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates

Lilly

Lambrechts

Pretorius

2000

Appl Environ Microbiol

311

165

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The distinctive flavor of wine, brandy, and other grape-derived alcoholic beverages is affected by many compounds, including esters produced during alcoholic fermentation. The characteristic fruity odors of the fermentation bouquet are primarily due to a mixture of hexyl acetate, ethyl caproate (apple-like aroma), iso-amyl acetate (banana-like aroma), ethyl caprylate (apple-like aroma), and 2-phenylethyl acetate (fruity, flowery flavor with a honey note). The objective of this study was to investigate the feasibility of improving the aroma of wine and distillates by overexpressing one of the endogenous yeast genes that controls acetate ester production during fermentation. The synthesis of acetate esters by the wine yeast Saccharomyces cerevisiae during fermentation is ascribed to at least three acetyltransferase activities, namely, alcohol acetyltransferase (AAT), ethanol acetyltransferase, and iso-amyl AAT. To investigate the effect of increased AAT activity on the sensory quality of Chenin blanc wines and distillates from Colombar base wines, we have overexpressed the alcohol acetyltransferase gene (ATF1) of S. cerevisiae. The ATF1 gene, located on chromosome XV, was cloned from a widely used commercial wine yeast strain of S. cerevisiae, VIN13, and placed under the control of the constitutive yeast phosphoglycerate kinase gene (PGK1) promoter and terminator. Chromoblot analysis confirmed the integration of the modified copy of ATF1 into the genome of three commercial wine yeast strains (VIN7, VIN13, and WE228). Northern blot analysis indicated constitutive expression of ATF1 at high levels in these yeast transformants. The levels of ethyl acetate, iso-amyl acetate, and 2-phenylethyl acetate increased 3-to 10-fold, 3.8-to 12-fold, and 2-to 10-fold, respectively, depending on the fermentation temperature, cultivar, and yeast strain used. The concentrations of ethyl caprate, ethyl caprylate, and hexyl acetate only showed minor changes, whereas the acetic acid concentration decreased by more than half. These changes in the wine and distillate composition had a pronounced effect on the solvent or chemical aroma (associated with ethyl acetate and iso-amyl acetate) and the herbaceous and heads-associated aromas of the final distillate and the solvent or chemical and fruity or flowery characters of the Chenin blanc wines. This study establishes the concept that the overexpression of acetyltransferase genes such as ATF1 could profoundly affect the flavor profiles of wines and distillates deficient in aroma, thereby paving the way for the production of products maintaining a fruitier character for longer periods after bottling.

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“…A pesar de ello, su aroma genérico de fondo se atribuye mayoritariamente a alcoholes y ésteres, que le otorgan su calidad e intensidad aromática. (Noble, 1994;Cole y Noble, 1995;.…”

Section: Saccharomyces Cerevisiaeunclassified

Levaduras no-Saccharomyces para modular el aroma secundario de los vinos: incremento del acetato de 2-feniletilo mediante cultivos iniciadores mixtos

Garrido¹

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Flavor chemistry and assessment

Cited by 40 publications

References 71 publications

Microbial Population Succession in Alcoholic Beverages Produced from Some Tropical Fruits

Microbial Population Succession in Alcoholic Beverages Produced from Some Tropical Fruits

Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates

Levaduras no-Saccharomyces para modular el aroma secundario de los vinos: incremento del acetato de 2-feniletilo mediante cultivos iniciadores mixtos

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