Nitrogen Compounds

Moreno‐Arribas, M. Victoria; Polo, M.

doi:10.1007/978-0-387-74118-5_8

Cited by 26 publications

(43 citation statements)

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“…Esters concentration (known for its positive contribution to wine aroma) was increased at 20 and 5 • C compared to higher fermentation temperatures [68]. Mostly acetates of higher alcohols were identified, known for their fruity attributes [69], as well as ethyl esters of fatty acids, known to add wax and honey notes [70] (Table S1), which have a positive impact on the final product [68]. Ethyl propanoate (blackberry notes), isoamyl acetate (banana-like scent), isobutyl acetate (fresh and fruity character), ethyl butyrate (apple-peel attributes), 3-methylbutyl acetate (banana attributes), ethyl hexanoate (pineapple notes), ethyl octanoate and ethyl decanoate (floral, fruity, musty notes) and 2-phenylethyl acetate (banana-apple aroma) [56,71] were detected in all samples, and their synthesis is favored at low fermentation temperatures [67].…”

Section: Minor Volatilesmentioning

confidence: 99%

“…Regarding alcohols (Table S1), 2,3-butanediol with a bittersweet taste [69] was identified mainly in products produced by wet cells, but is unlikely to be of important sensory significance in wine [56]. 2-phenyl-ethanol with a characteristic roses' aroma, on the other hand, was found in all wines.…”

Section: Minor Volatilesmentioning

confidence: 99%

“…2-phenyl-ethanol with a characteristic roses' aroma, on the other hand, was found in all wines. Citronellol (floral, fruity and citrus notes) [74,75] was detected in some cases at levels higher than its perception threshold (0.018 mg/L) [70], while nerolidol, providing hay flavors, was identified in several samples in low quantities [56,69].…”

Section: Minor Volatilesmentioning

confidence: 99%

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Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Nikolaou

Sgouros

Mitropoulou

et al. 2020

Foods

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Low alcohol wines represent a rising trend in the global market. Since for ethanol removal, certain physicochemical methods that negatively affect wine quality are applied, the aim of this present study was to evaluate the efficiency of freeze-dried, immobilized kefir culture on natural supports (apple pieces, grape skins and delignified cellulosic material) in low alcohol winemaking at various temperatures (5–30 °C). Initially, genetic analysis of kefir culture was performed by Next Generation Sequencing. There was an immobilization of kefir culture on grape skins-enhanced cell survival during freeze-drying in most cases, even when no cryoprotectant was used. Simultaneous alcoholic and malolactic fermentations were performed in repeated batch fermentations for >12 months, using freeze-dried free or immobilized cells produced with no cryoprotectant, suggesting the high operational stability of the systems. Values of great industrial interest for daily ethanol productivity and malic acid conversion [up to 39.5 g/(Ld) and 67.3%, respectively] were recorded. Principal Component Analysis (PCA) showed that freeze-drying rather than the fermentation temperature affected significantly minor volatiles. All low alcohol wines produced were accepted during the preliminary sensory evaluation.

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Section: Minor Volatilesmentioning

confidence: 99%

Section: Minor Volatilesmentioning

confidence: 99%

Section: Minor Volatilesmentioning

confidence: 99%

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Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Nikolaou

Sgouros

Mitropoulou

et al. 2020

Foods

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“…Higher alcohols, also known as fusel alcohols, are, from a quantitative point of view, the most important group of volatile compounds produced by yeast during alcoholic fermentation. [11] Among the higher alcohols in wines, compounds which exhibit the greatest abundance are isoamyl alcohol 2-phenylethanols. 2-phenylethanol is one of the most important phenol-derived higher alcohol and it produces rose-like fragrances.…”

Section: Aroma Volatiles Composition By Gc-msmentioning

confidence: 99%

“…Pantolactones appear to be generated in grapes under carbonic maceration, derived from amino or organic acids, notably glutamic and succinic acids [14]. γ -Butyrolactone, has been suggested that it contributes to the aroma characteristics of Sherry wines, giving pleasant cotton, peachy-like odors [11].…”

Section: Aroma Volatiles Composition By Gc-msmentioning

confidence: 99%

Approaches to outline the aromatic profile of Kyoho wines from South Korea

et al. 2017

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Kyoho cultivar is a hybrid of V. vinifera and V. labrusca and is one of the major varieties cultivate in South Korea. Kyoho grapes are characterized for their intense grape flavor and sour attributes. Korean climatic conditions are different from worldwide wine producing countries. The summer season is hot and dominated by heavy rains. Wines from Kyoho grapes are distinct for their intense grape flavor and the key odors that characterize the wines are aromas of caramel and strawberry notes. The past few years efforts are put to improve the quality and to advance the potential of the domestic wines. The objective of the present study is to provide insight to the main aromatic compounds that form the aroma profile of Kyoho wines. For this aim, Gas Chromatography was coupled with Mass Spectrometry for the separation and identification of the compounds. Analysis allowed to identify the volatile compounds that form the aroma of the wine and to detect the key odors of its characteristic aroma. (2,5-dimethyl-4-hydroxy-3(2H)-furanone) Furaneol , which is associated with caramel-like flavor, was one of the compounds that were detected along with ((3R)-hydroxy-4,4-dimethyloxolan-2-one) pantolactone.

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New insights into ethyl carbamate occurrence in fortified wines

Leça

Pereira

Miranda

et al. 2021

LWT

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The occurrence of ethyl carbamate (EC) in fortified wines was studied testing different model wines under accelerated ageing (45 • C for 4 months and 70 • C for 1 month), to investigate the possibility of arginine (Arg) being a direct precursor of EC in fortified wines, comparing it with known major precursors, urea and citrulline (Cit). Wine main sugars were appraised as possible catalysts, as previously pointed out. Model wines showed that: Arg can induce the EC formation under accelerated ageing, even without being metabolised by microorganisms; although much less reactive, Arg can play a significant role since high residual levels can occur in young fortified wines; glucose (Glc) and fructose (Fru) suppressed the EC formation from urea and Cit pathways, in about 11-26%.Moreover, Madeira wine samples were investigated in order to appraise the eventual contribution of the alcoholic fortification. The results revealed that this step can promote a decrease of the amount of these EC precursors up to 46%.Despite preliminary, additional information about the EC formation in fortified wines was obrained namely for designing new mitigation strategies, which can pass through the reduction of residual Arg.

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Nitrogen Compounds

Cited by 26 publications

References 0 publications

Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking

Approaches to outline the aromatic profile of Kyoho wines from South Korea

New insights into ethyl carbamate occurrence in fortified wines

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