Study of carbonyl compounds in white wine production

Abstract

Sulfur dioxide has been used in winemaking since the late 18th century. Thanks to its properties, such as its action against oxidases, inhibition of microorganisms, and prevention of oxidation, today, we cannot imagine wine made without the addition of SO 2. Of course, the production of such wine is possible, but its expression is then significantly different from today's modern wines. Apart from its positive effects, SO 2 can also have its disadvantages. The efficacy of SO 2 depends mainly on the pH of the wine and the level of phenolic compounds. However, only molecular SO 2 is active against the growth of microorganisms. In addition, too high a concentration of SO 2 provides a typical pungent odor and can also cause allergic reactions in some consumers (Vally & Thompson, 2003). That is why the winemaking industry looks for ways to minimize its use (Jackowetz & de Orduña, 2013; Santos, Nunes, Saraiva, & Coimbra, 2013). The difference between free and bound SO 2 has been known for over a century. First, the difference was attributed to the merging of SO 2 with carbohydrates, acetaldehyde, and later with other substances. However, there is still little known about the whole process of forming SO 2 bonds with other substances (Saidane, Barbe, Birot, & Deleuze, 2013). Among the most important SO 2 bonds in wines are bonds with carbonyl compounds. These are substances that have one or more aldehyde and ketone functions. It has been shown that HSO 3-(molecular SO 2) is the most reactive form of SO 2 (Jackowetz & de Orduña, 2013). The largest portion of SO 2 bound in wine is acetaldehyde. It is an intermediate in the production of ethanol from sugars, produced by decarboxylation of pyruvic acid. It is, therefore, mainly formed in alcohol fermentation. Higher values of

Wine sensory experience in hospitality education: a systematic review

“…Other examples were Tiele et al (2020), as the authors focused on machines instead of humans, and Poveromo and Hopfer (2019), who examined simulated wine, not grape-fermented wine. Finally, articles which focused on oenology, winemaking or wine chemistry, such as those by Boshoff (2015), Herzan et al (2020) and Khalafyan et al (2019) were also excluded. Although each of these articles touched on wine sensory experience characteristics, the respective work was not attached to a specific pedagogical application and thus were outside the scope of our review.…”

“…(2020), as the authors focused on machines instead of humans, and Poveromo and Hopfer (2019), who examined simulated wine, not grape-fermented wine. Finally, articles which focused on oenology, winemaking or wine chemistry, such as those by Boshoff (2015), Herzan et al. (2020) and Khalafyan et al.…”

Could foliar applications of methyl jasmonate and methyl jasmonate + urea improve must grape aroma composition?

“…Carbonyl compounds are substances that have one or more aldehyde and ketone functions, and mainly are formed in alcoholic fermentation 31 . However, they are also present in small quantities in grapes.…”

“…Carbonyl compounds are substances that have one or more aldehyde and ketone functions, and mainly are formed in alcoholic fermentation. 31 However, they are also present in small quantities in grapes. In 2019, MeJ foliar application produced grapes with a lower content of heptanal (38%) and nonanal (44%) than control grapes.…”

Synthesis of Carbonyl Compounds From Saccharomyces Cerevisiae Strains in Cabernet Sauvignon Wines

“…Most of them were formed as a result of the yeast metabolism, under the action of the alcohol dehydrogenase enzyme and the primary alcohol oxidation to aldehyde. There had been other mechanisms tooby enzymatic oxidation of alcohols by the yeast, by non-enzymatic oxidation of primary alcohols under the action of oxygen from the air, by oxidative deamination of amino acids and decarboxylation of keto acids, with the participation of quinones (Bambalov, 1981;Romano et al, 1994;Jackowetz et al, 2011 b;Chobanova, 2012;Herzan et al, 2020). Their total amount varied from 10 to 200 mg/L, 90% of which had been acetaldehyde.…”