Research progress of wine aroma components: A critical review

He, Yang; Wang, Xinyuan; Li, Penghui; Lv, Yingchi; Nan, Hailong; Lian-kui, Wen; Wang, Zhitong

doi:10.1016/j.foodchem.2022.134491

Cited by 26 publications

(20 citation statements)

References 98 publications

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“…The esters in fruit wine are mainly C1 to C14 fatty acid esters. Fatty acid esters with 3–5 carbon atoms have a fat odour and should not be over‐abundant in fruit wine; fatty acid esters with 6–12 carbon atoms fatty acid esters have a strong aroma and long duration (Hu et al ., 2018; He et al ., 2023). Mulberry wine in this study mainly contained ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl laurate and ethyl palmitate, which were the key components of the aroma skeleton of mulberry wine and determined the typicality of mulberry wine (Zhu et al ., 2018).…”

Section: Resultsmentioning

confidence: 99%

Impact of fermentation through Wickerhamomyces anomalus and Saccharomyces cerevisiae on aroma and quality of mulberry wine

Li,

Ma,

et al. 2023

Int J of Food Sci Tech

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SummaryWickerhamomyces anomalus D1‐4, a non‐Saccharomyces yeast known for its aroma production, offers a novel approach to improving the aroma and quality of mulberry wine. We employed various inoculation methods for fermenting mulberry wine and assessed its physicochemical, bioactive compounds, antioxidant activities, colour and aroma components. The results revealed that the addition of Wickerhamomyces anomalus D1‐4 to the fermentation led to a significant increase in the levels of alcohols, terpenes, nitrogen oxides and methyl in mulberry wine, especially, produced the characteristic isobutyl acetate and isopentyl hexanoate, and greatly increased the relative content of isopentyl acetate, isopentyl alcohol and phenylethyl alcohol. The sequential inoculation of Saccharomyces cerevisiae for 24 h followed by Wickerhamomyces anomalus D1‐4 fermented for 9 days was the best fermentation method for mulberry wine. Regarding colour, bioactive compounds and antioxidant activities, the fermentation was superior to other fermentations, and it was also able to maximise the aroma of mulberry wine and give it a strong floral and fruity aroma, especially higher ethyl hexanoate and ethyl octanoate. These findings demonstrate the unique fermentation characteristics of non‐Saccharomyces yeasts in enhancing the flavour and quality of mulberry wine.

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Section: Resultsmentioning

confidence: 99%

Impact of fermentation through Wickerhamomyces anomalus and Saccharomyces cerevisiae on aroma and quality of mulberry wine

Li,

Ma,

et al. 2023

Int J of Food Sci Tech

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“…Wine aroma originates from an intricate combination of hundreds of volatile organic compounds (mainly alcohols, esters, organic acids, aldehydes, ketones, and terpenes) already present in the grapes or formed in the fermentation and maturation processes [ 1 ]. Among the organoleptic characteristics, aroma is one of the most important to define wine quality and character, and can determine consumer acceptance.…”

Section: Introductionmentioning

confidence: 99%

Optimization of HS-SPME-GC/MS Analysis of Wine Volatiles Supported by Chemometrics for the Aroma Profiling of Trebbiano d’Abruzzo and Pecorino White Wines Produced in Abruzzo (Italy)

et al. 2023

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Headspace Solid-Phase Microextraction coupled to Gas-Chromatography with Mass Spectrometry detection (HS-SPME/GC-MS) has been widely used to analyze the composition of wine aroma. This technique was here applied to investigate the volatile profile of Trebbiano d’Abruzzo and Pecorino white wines produced in Abruzzo (Italy). Optimization of SPME conditions was conducted by Design of Experiments combined with Response Surface Methodology. We investigated the influence of the kind of sorbent, PDMS, CW/DVB, or PDMS/CAR/DVB, and the effect of the fiber exposure time, temperature, and salt concentration on the total area of the chromatogram and the extraction efficiency of ethyl decanoate and 3-methyl-1-butanol, representative of apolar and polar compounds, respectively. The PDMS/CAR/DVB sorbent allowed the extraction of about 70 compounds, whereas only a part of these substances could be extracted on the PDMS and CW/DVB fibers. Reliable response surfaces for the total area and peak areas of the selected volatiles collected on the PDMS and PDMS/CAR/DVB sorbents and, in the latter case, principal component analysis were evaluated to find the optimal conditions. The optimized extraction conditions were applied for a preliminary comparison of the volatile profile of the two wine varieties and in a successive varietal discrimination study based on data-fusion approaches.

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“…After destemming, crushing, and pressing, the must is fermented by microorganisms to convert fermentable sugars to ethanol and produce aroma compounds and other byproducts (He et al., 2023). The separation process is then performed to concentrate the alcohol content, extract volatiles, selectively remove the compounds that may pose health or sensory hazards, and facilitate specific chemical reactions to produce new aroma compounds (He et al., 2023). Finally, grape spirits are clarified and stabilized during the aging process, resulting in enriched sensory characteristics (Wang et al., 2023).…”

Section: Introductionmentioning

confidence: 99%

Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

Wang,

Cui,

Guo

et al. 2023

Comp Rev Food Sci Food Safe

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Separation process is one of the key processes in the production of fruit spirits, including the traditional distillation method and the new pervaporation membrane method. The separation process significantly determines the constituents and proportions of compounds in the fruit spirit, which has a significant impact on the spirit quality and consumer acceptance. Therefore, it is important and complex to reveal the changing rules of chemical substances and the principles behind them during the separation process of fruit spirits. This review summarized the traditional separation methods commonly used in fruit spirits, covering the types, principles, and corresponding equipment of distillation methods, focused on the enrichment or removal of aroma compounds and harmful factors in fruit spirits by distillation methods, and tried to explain the mechanism behind it. It also proposed a new separation technology for the production of fruit spirits, pervaporation membrane technology, summarized its working principle, operation, working parameters, and application in the production of fruit spirits, and outlined the impact of the separation method on the production of fruit spirits based on existing research, focusing on the separation of flavor compounds, sensory qualities, and hazard factors in fruit spirits, along with a preliminary comparison with distillation. Finally, according to the current researches of the separation methods and the development requirement of the separation process of fruit spirits, the prospect of corresponding research is put forward, in order to propose new ideas and development directions for the research in this field.

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Research progress of wine aroma components: A critical review

Cited by 26 publications

References 98 publications

Impact of fermentation through Wickerhamomyces anomalus and Saccharomyces cerevisiae on aroma and quality of mulberry wine

Impact of fermentation through Wickerhamomyces anomalus and Saccharomyces cerevisiae on aroma and quality of mulberry wine

Optimization of HS-SPME-GC/MS Analysis of Wine Volatiles Supported by Chemometrics for the Aroma Profiling of Trebbiano d’Abruzzo and Pecorino White Wines Produced in Abruzzo (Italy)

Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

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