Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis

Abstract

The role played by ethyl esters of fatty acids and by acetates of higher alcohols on the aroma of young wines from neutral grape varieties has been investigated. The statistical methods used have been stepwise linear regression and principal components analysis. Very significant conclusions have been reached. The role played by these compounds depends on the type of wine. In white wines their main role is in the perception of tree fruit and tropical fruit notes. It has been demonstrated that the former notes are linked to ethyl esters, while the latter are linked mainly to acetates of higher alcohols. In rose wines the intensity of tree fruit aroma was correlated with ester content, however no clear conclusion was reached about the role of various compounds on the perception of quality. Finally, in red wines these compounds d o not determine the intensity of fruit aromas, and they only play a modulating role on aroma quality. This indicates that red grape varieties must have other aroma compounds which are responsible for the fruity characteristics of wines.

Indigenous yeast communities in the environment of “Rovello bianco” grape variety and their use in commercial white wine fermentation

“…However, CDY showed a limited persistence (33 days) compared to GR1 which lasted until the 51st day. During fermentation, yeasts produced a wide variety of secondary products (alcohols, esters, acids, aldehydes, ketones, lactones, terpenoids and phenols) that contribute significantly, especially higher alcohols and esters (Ferreira et al 1995), to the sensory properties of wines. The differences between fermentation by GR1 and CDY were first in terms of VOC concentration.…”

Volatile Compounds from Must and Wines from Five White Grape Varieties

“…Both ethyl hexanoate and octanoate had been previously reported as major contributors to the flavor of Vidal wine [9]. Ferreira and coworkers showed that fatty acid ethyl esters play a significant role in the delicate aroma of white wines [40].…”

Evolution of Nitrogen Compounds During Grape Ripening from Organic and Non-Organic Monastrell – Nitrogen Consumption and Volatile Formation in Alcoholic Fermentation

“…This is because, as we have written in the section 3.5., the higher nitrogen concentration in the initial must, the less alcohol synthesis during the alcoholic fermentation (Torrea et al, 2003;Ugliano & Henschke, 2009;Vilanova et al, 2007). Esters are very important compounds on wine quality, as they are the main compounds responsible for the fruity and floral character in wines (Ferreira et al, 1995;Franciolo et al, 2003). All the esters studied showed higher concentration for Monastrell non-organic wines, (Figure 4).…”