Is buttery aroma perception in wines predictable from the diacetyl concentration?

Bartowsky, Eveline; Francis, Leigh; Bellon, Jennifer R.; Henschke, Paul A.

doi:10.1111/j.1755-0238.2002.tb00254.x

Cited by 58 publications

(27 citation statements)

References 10 publications

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“…It was one of the first identified wine aroma molecules (Fornacho and Lloyd 1965), and it has often been blamed as the cause of a defect when it is present at high concentrations (Clarke and Bakker 2004). Its sensory effect is extremely dependent on the type of wine (Martineau et al 1995a;Bartowsky et al 2002), and its concentration is also time dependent and related to the concentration of sulfur dioxide in the wine (Nielsen and Richelieu 1999). Diacetyl is responsible for the buttery note appreciated in some Chardonnay wines (Martineau et al 1995b;Bartowsky et al 2002), and its role in the sweet notes of some Port wines has also been suggested (Rogerson et al 2001).…”

Section: Fermentative Impact Compoundsmentioning

confidence: 99%

“…Its sensory effect is extremely dependent on the type of wine (Martineau et al 1995a;Bartowsky et al 2002), and its concentration is also time dependent and related to the concentration of sulfur dioxide in the wine (Nielsen and Richelieu 1999). Diacetyl is responsible for the buttery note appreciated in some Chardonnay wines (Martineau et al 1995b;Bartowsky et al 2002), and its role in the sweet notes of some Port wines has also been suggested (Rogerson et al 2001). Several authors agree on its ambiguous character (LonvaudFunel 1999; Bartowsky and Henschke 2004).…”

Section: Fermentative Impact Compoundsmentioning

confidence: 99%

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Functional (Nonavor) Properties of Flavor Compounds

2011

Food Flavors

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GENERAL CONSIDERATIONSWines are highly valued beverages produced from grape juice, being grapes quite complex fruits from the chemical point of view. During wine production, a series of physical, chemical, and biochemical processes take place, many of them having a deep influence on the final wine chemical composition. Different enzymatic, oxidative, hydrolytic, and chemical-dissolution processes predominate before fermentation. During fermentation, major changes are due to the metabolism of yeast that secretes to the medium large amounts of secondary metabolites, many of which have relevant sensory properties. After the alcoholic fermentation, biological changes are slower yet very important, since dead yeast cells still display enzymatic activities and lactic bacteria are active. Later on, changes still are slower, but very relevant from the sensory point of view. In this last step of aging, most changes are mainly of chemical nature: acid hydrolytic processes, chemical rearrangements, oxidations, reductions, polymerizations, adduct formation, or extractions from wood, to name some of the most relevant. This large series of processes, consequence of the different technological options, introduce a huge chemical complexity and also can introduce a relatively large chemical diversity. The chemical complexity manifests not only on the large number of different molecules present in the medium, but on the complex and for the most unknown interactions that these molecules can exert between them. Similarly, the chemical diversity will manifest on the relatively large ranges at which some compounds will be found, depending on the wine type, origin, age, or wine making method.When it comes to flavor, wine flavor is a complex percept that can be divided into two major items: wine (orthonasal) aroma and wine (in mouth) flavor. The first one is obviously majorly caused by aroma-active volatile molecules, although major compounds in the matrix play an important but not well-understood role on the release of CONTENTS

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Section: Fermentative Impact Compoundsmentioning

confidence: 99%

Section: Fermentative Impact Compoundsmentioning

confidence: 99%

Functional (Nonavor) Properties of Flavor Compounds

2011

Food Flavors

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“…The sensory perception of diacetyl is highly dependent on a number of factors, including the style, age and type of wine (Swiegers et al, 2005;Costello, 2006), as well as the presence of other compounds that are able to react with diacetyl e.g. SO 2 (Martineau et al, 1995;Bartowsky et al, 2002a;Swiegers et al, 2005). Table 4 lists the various ways to manipulate the diacetyl content during the winemaking process.…”

Section: Carbonyl Compoundsmentioning

confidence: 99%

Malolactic Fermentation: The ABC’s of MLF

Lerm

Engelbrecht

Toit

2016

SAJEV

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There are two main fermentations associated with the winemaking process. Alcoholic fermentation is conducted by the yeast culture and malolactic fermentation takes place as a result of the metabolic activity of lactic acid bacteria, specifically from the genera Oenococcus, Lactobacillus, Pediococcus and Leuconostoc. Malolactic fermentation is defined as the conversion of malic acid to lactic acid and CO 2 and besides deacidification also contributes to microbial stability and modification of the aroma profile. This paper aims to provide a comprehensive review discussing all the main aspects and factors related to malolactic fermentation, including practical considerations for monitoring and ensuring a successful fermentation.

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“…This means that when analyzing DC in wine, an analyst must know what he wants to analyze or else the information that he will extract may lead him to wrong conclusions. For example, the conclusion that fortified wines, as well as red wines, have larger concentrations of DC (Bartowsky, Francis, Bellon, & Henschke, 2002;Bartowsky & Henschke, 2004;Ferreira et al, 2007) can possibly be drawn by the fact that commonly larger quantities of sulphites are present in white wines.…”

Section: Resultsmentioning

confidence: 94%

“…Noteworthy of attention is the work by Hayasaka and Bartowsky (1999) that by solid-phase microextraction (SPME) and gas-chromatography with mass detection (GCeMS), using deuterated diacetyl they were able to determine total DC. One could argue that free DC is actually the one that matters the most, since it can be most clearly correlated with wine flavor (Bartowsky et al, 2002). Considering such premise as true, some of the published methodologies may not determine free DC nor total DC but something between both.…”

Section: Resultsmentioning

confidence: 97%