Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

Sumby, Krista M.; Grbin, Paul R.; Jiranek, Vladimir

doi:10.1016/j.foodchem.2009.12.004

Cited by 406 publications

(327 citation statements)

References 156 publications

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“…The following esters were studied during the present study : the ethyl ethers of straight-chain fatty acids : ethyl butanoate (EB), ethyl hexanoate (EH) and ethyl octanoate (EO) ; the ethyl esters of branched acids : ethyl 3-methylbutanoate (E3mB) and ethyl 2-methylbutanoate (E2mB); and the higher alcohol acetates : isoamyl acetate (IA) and 2-phenylethyl acetate (PA). EB and EH are reported to enrich the wine with strawberry-like aromas, EO with odors of ripe fruit, E2mB with strawberry, apple and anise odors, and E3mB with pineapple, floral and lemon flavors, while IA and PA are described by banana and rose notes, respectively (Sumby et al, 2010). Figure 4b presents the content of esters determined for each sample (mean of triplicate measurements).…”

Section: Volatile Compositionmentioning

confidence: 99%

“…It is well known that the fruity and floral notes of wines are less intense as the aging period increases due to chemical modifications of their ester content (Sumby et al, 2010). As esters are produced in excess during fermentation, they gradually hydrolyze during storage until the chemical equilibrium with their corresponding acids and alcohols is achieved.…”

Section: Volatile Compositionmentioning

confidence: 99%

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Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

et al. 2016

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Aim:The effect of the time of wood chip addition on phenolic content, color parameters and volatile composition of a red wine made by a native Greek variety (Agiorgitiko) was evaluated. Methods and results:For this purpose, chips from American, French, and Slavonian oak and Acacia were added in the wine during and after fermentation. Various chemical parameters of wines were studied after one, two and three months of contact with chips. The results showed that the addition of oak chips during alcoholic fermentation did not favor ellagitannin extraction and the reactions involved in tannin condensation and anthocyanin stabilization. Moreover, wines fermented with wood chips contained higher contents of whiskey lactones, eugenol, ethyl vanillate and acetate esters while their ethyl ester content was lower compared with the wines where chip addition took place after fermentation. Conclusion:When chips are added after fermentation, wines seem to have a greater aging potential compared to the wines fermented with chips due to their higher ellagitannin content and enhanced condensation reactions. On the other hand, color stabilization and tannin polymerization occur faster when chips are added during fermentation, resulting in shorter aging periods suitable for early consumed wines.Significance and impact of the study: The outcomes of this study would be of practical interest to winemakers since they could improve the control over the wood extraction process.Keywords: oak chips, Agiorgitiko, Acacia chips, tannins, anthocyanins, ellagitannins, wood derived volatiles Abstract manuscript

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Section: Volatile Compositionmentioning

confidence: 99%

Section: Volatile Compositionmentioning

confidence: 99%

Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

et al. 2016

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“…Many of these compounds can be produced by plants (Schwab et al 2008), but wine research has focused on the contribution of microflora since the majority of volatile fatty acids, esters, and higher alcohols are absent in grape must and are produced during the fermentation process (Bell and Henschke 2005, Swiegers et al 2005a, Sumby et al 2010, Cordente et al 2012.…”

Section: Sugar and Amino Acid-derived Volatile Acids Esters And Higmentioning

confidence: 99%

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Robinson

Boss

Solomon

et al. 2013

Am. J. Enol. Vitic.

245

244

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Abstract:Wine is an ancient beverage and has been prized throughout time for its unique and pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components interacting with our sense organs, producing a neural response that is processed in the brain and resulting in a psychophysical percept that we readily describe as "wine." The chemical components of wine are derived from multiple sources; during fermentation grape flavor components are extracted into the wine and new compounds are formed by numerous chemical and biochemical processes. In this review we discuss the various classes of chemical compounds in grapes and wines and the chemical and biochemical processes that influence their formation and concentrations. The overall aim is to highlight the current state of knowledge in the area of grape and wine aroma chemistry.

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“…Regardless of the inoculation regimes, aldehydes that were initially present in durian pulp, including acetaldehyde, hexanal and nonanal, were catabolised to undetectable levels in all treatments (data not shown). These aldehydes might be reduced to the respective alcohols or oxidised to acids, and even be used to form esters (Sumby et al, 2010). Benzaldehyde was metabolised to low levels in all treatments (Table 2), and may be transformed to benzylalcohol (Delfini et al, 2015), L-phenylacetyl carbinol (Agarwal et al, 1987) or benzoic acid by yeast employing benzaldehyde as the precursor.…”

Section: Impact Of Inoculation Time Of Malolactic Bacteria On Volatilmentioning

confidence: 99%

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Chua

Voon

et al. 2017

SAJEV

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This work evaluated the effects of inoculation time of Oenococcus oeni on the kinetics of fermentation and chemical constituents of durian wine produced using a non-Saccharomyces yeast, Torulaspora delbrueckii. The growth of T. delbrueckii in mixed-culture fermentations was significantly adversely affected by the presence of O. oeni, and the growth of malolactic bacteria was also affected by the metabolism of yeast during fermentation. The level of ethanol produced in simultaneous alcoholic and malolactic fermentation (SIM, 6.93%, v/v) was comparable to that in the Saccharomyces cerevisiae EC-1118 control (6.75%, v/v); both levels were relatively higher than that in the T. delbrueckii Biodiva control (6.39%, v/v) and the other two sequential fermentations (oenococci inoculated after four and seven days of alcoholic fermentation, SEQ 4 th , 6.34% and SEQ 7 th , 6.33% v/v respectively). The final concentrations of organic acids and esters in the mixed-culture wines were correlated with the inoculation time of O. oeni. SIM produced relatively higher levels of ethyl esters (ethyl esters of hexanoate, octanoate, decanoate and lactate) and acetate esters (ethyl acetate and isoamyl acetate) than those in SEQ 4 th , SEQ 7 th and the Biodiva control. This suggests that SIM would contribute fruity aroma properties to and modulate the mouthfeel of durian wine. The production of 3-(ethylthio)-1-propanol could compensate for the weak onion-like odour caused by the decrease in initial volatile sulphur compounds. Overall, this research suggests that SIM treatment is an effective way to produce durian wine with higher ester production.

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Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

Cited by 406 publications

References 156 publications

Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

Addition of wood chips in red wine during and after alcoholic fermentation: differences in color parameters, phenolic content and volatile composition

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

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