Volatile aroma compounds and wine sensory attributes

Sáenz-Navajas, María-Pilar

doi:10.1533/9781845699284.1.3

Cited by 61 publications

(111 citation statements)

References 73 publications

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“…It should also be pointed out that, although some authors claim that wines made with indigenous yeast strains have a better flavour profile than those made by spontaneous fermentation or by commercial yeast (Callejon et al 2010;Cortés & Blanco, 2010), our data indicate that this statement is not necessarily true, since, as we reported above, the R8-II and P5-XI wines showed vegetal and reduced nuances respectively that would be disliked by most of the consumers of rosé wines. Yeast strains play a crucial role in the production of volatile compounds during the fermentation process (Swiegers et al, 2005;Ferreira, 2010). The contribution of many of these compounds (ethyl esters of fatty acids and acetates of higher alcohol) to the final aroma of the wine is well established (Ferreira et al, 1995), especially when their concentrations in wines are above their corresponding thresholds.…”

Section: Characteristicsmentioning

confidence: 99%

Selection of Saccharomyces cerevisiae Strains Applied to the Production of Prieto Picudo Rosé Wines with a Different Aromatic Profile

Álvarez-Pérez

Álvarez-Rodríguez

Campo

et al. 2016

SAJEV

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The aim of this work was to select indigenous Saccharomyces cerevisiae strains based on a combination of genetic and aroma analyses to be used for inoculation in industrial fermentations and produce rosé wine with a different aromatic profile. A total of 118 indigenous strains of S. cerevisiae and one hybrid strain from five wineries and three different vintages were isolated from spontaneous microfermentations and genetically characterised according to the restriction fragment length polymorphism of their mitochondrial DNA (RFLP-mtDNA). From this group, 30 strains were subjected to phenotypic/oenological characterisation and, of these, nine were chosen as starters in wine fermentations due to their ability to ferment well and their appearance in consecutive vintages or in two or more wineries. Wines produced by these nine selected strains were aromatically and chemically characterised, revealing great differences in their sensory profiles. One of these strains (C9-I) showed the most complex aroma profile in the sensory characterisation, so it was selected to produce an industrial wine. A principal component analysis showed that the industrial wine produced was aromatically very different from several commercial wines produced by different wineries. In fact, their main aromatic attributes were not found in the commercial rosé wines selected for the sensory evaluation. The study shows that a combination of microbiological and chemical techniques can be an effective tool to improve the winemaking process to produce industrial wines with a distinctive organoleptic profile.

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Section: Characteristicsmentioning

confidence: 99%

Selection of Saccharomyces cerevisiae Strains Applied to the Production of Prieto Picudo Rosé Wines with a Different Aromatic Profile

Álvarez-Pérez

Álvarez-Rodríguez

Campo

et al. 2016

SAJEV

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“…However, a compound/group of compounds may also become perceivable due to a synergistic action of aroma enhancers, which may raise one or more in a group of similar‐smelling compounds above the wine's buffering effect . There are likewise other aroma compounds that are considered as aroma depressors, which cause decreases in the intensity of some odor‐active compounds in wines …”

Section: Introductionmentioning

confidence: 99%

“…23,26,27 There are likewise other aroma compounds that are considered as aroma depressors, which cause decreases in the intensity of some odor-active compounds in wines. 28 At veraison, grape berries accumulate sugar and begin to soften, anthocyanins are synthesized, organic acids concentrations change due to respiration of malic acid and dilution, and aroma compounds and precursors are produced. 29 Volatile phenolic compounds in icewine, e.g.…”

Section: Introductionmentioning

confidence: 99%

Harvest date effects on aroma compounds in aged Riesling icewines

2016

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“…Sensory analysis can be used to evoke, measure, analyse, and interpret the reactions to stimuli perceived through the senses. Sensory analysis still remains an efficient tool for assessing the properties of sparkling wine (Ferreira 2010). The results of the sensory analysis of sparkling wines are shown in Figure 1.…”

Section: Resultsmentioning

confidence: 99%

Sparkling wine production by immobilised yeast fermentation

Miličević¹,

Babić²,

Ačkar³

et al. 2017

Czech J. Food Sci.

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Miličević B., Babić J., Ačkar Đ., Miličević R., Jozinović A., Jukić H., Babić V., Šubarić D. (2017): Sparkling wine production by immobilised yeast fermentation. Czech J. Food Sci., 35: 171-179.The prospects of sparkling wine production by the 'Champenoise' method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observed oenological parameters assessed in the final products did not show any relevant oenological differences, with the exception of alcohol content, which was slightly higher in sparkling wines made with yeast cells immobilised with calcium alginate beads. According to this research, the sensory properties of the produced sparkling wines, compared to sparkling wine produced with free yeast, did not show any significant differences. On the full-scale obtained results indicate that some of the selected varieties can be sorted as suitable for the production of sparkling wine using immobilised yeast cells.

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Volatile aroma compounds and wine sensory attributes

Cited by 61 publications

References 73 publications

Selection of Saccharomyces cerevisiae Strains Applied to the Production of Prieto Picudo Rosé Wines with a Different Aromatic Profile

Selection of Saccharomyces cerevisiae Strains Applied to the Production of Prieto Picudo Rosé Wines with a Different Aromatic Profile

Harvest date effects on aroma compounds in aged Riesling icewines

Sparkling wine production by immobilised yeast fermentation

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