Aroma Profile Of Wines Research Articles

In-Depth Characterization of the Volatile Aroma Profile and Other Characteristics of White Wine Produced by Sequential Inoculation with a Lachancea thermotolerans Starter Yeast Strain

In-Depth Characterization of the Volatile Aroma Profile and Other Characteristics of White Wine Produced by Sequential Inoculation with a Lachancea thermotolerans Starter Yeast Strain

Enhancing the fermentation rate and aroma compounds of kiwi wine via the addition of nitrogen during the stationary phase

Nitrogen addition is a viable strategy for preventing sluggish or stuck fermentation and enhancing aroma profiles in the winemaking industry. Herein, nitrogen, in the form of amino acids mixture or diammonium hydrogen phosphate (DAP), was added at different fermentation periods to investigate its effects on the fermentation characteristics, non-volatile compounds and aroma profiles of kiwi wines. Both the amino acids mixture and DAP shortened fermentation time by 1–2 days and balanced organic acid proportion by reducing malic acid content and increasing citric acid content. Adding DAP significantly decreased higher alcohols content, whereas higher alcohols content was remarkably increased with amino acids mixture supplementation. Furthermore, nitrogen addition during the stationary phase was most conducive to synthesizing other beneficial aromas, especially acetate esters and medium-chain fatty acid ethyl esters (MCFAEEs), and improving the perception of tropical fruity and cream aromas in kiwi wines. Partial least-squares regression (PLSR) results showed there was a tight correlation between amino acids and volatile compounds. This study provides an insight into the development of high-quality kiwi wine and should serve as the theoretical foundation to support the application of nitrogen addition in the wine industry.

Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging

Comprehensive Analysis of Teran Red Wine Aroma and Sensory Profiles: Impacts of Maceration Duration, Pre-Fermentation Heating Treatment, and Barrel Aging

Aroma enhancement of dealcoholized wines using enzyme treatment and glycosidic aroma precursors

This research has studied the treatment of dealcoholized wines with glycosidic enzymatic preparation and glycosidic aroma precursors extract isolated from aromatic grapes in order to enhance the aroma profile of non-alcoholic white wines. The effect of the addition of the precursors extract and the enzymatic treatment was studied after 15 and 30 d of storage, using dealcoholized wine as control. The analysis of free and bound volatile compounds was carried out by gas chromatography-mass spectrometry (GC-MS) after isolation using solid-phase extraction (SPE). The application of multivariate statistical analysis confirmed differences in the free and bound volatile profile of the studied samples when applicated the different treatments after 15 d and 30 d of storage. The combination of both treatments increased in a significant way the aromatic profile of Verdejo dealcoholized wine, showing high concentrations of terpenic and bencenic compounds due to the addition of precursors extract from an aromatic grape variety. This brings to light that this technique could be considered as a possible way of enhancing the aroma profile of dealcoholized wines in La Mancha region, as well as a way of using by-products from the wine industry, thus contributing to the concept of circular economy.

Diversity of Saccharomyces cerevisiae Yeast Strains in Granxa D’Outeiro Winery (DOP Ribeiro, NW Spain): Oenological Potential

Yeasts play an essential role in the aroma and sensory profiles of wines. Spontaneous fermentations were carried out at the newly built winery of Granxa D’Outeiro. Yeasts were isolated from must at different stages of fermentation. Colonies belonging to Saccharomyces cerevisiae were characterised at the strain level by mtDNA-RFLPs. General chemical parameters and aroma profiles of the wines were determined using official OIV methodology and GC-MS analysis, respectively. The diversity of S. cerevisiae per fermentation ranged from 5 to 13 different strains depending on the grapevine variety. Out of 24 strains, strain B was the dominant yeast in most fermentations at different proportions, but strains D, E, and H also reached up to 25% of the total population in some fermentations. The yeast diversity was higher in the Lado fermentation than in those containing Treixadura. The chemical compositions of the wines revealed differences among them, with Loureira and Albariño wines showing the highest content of volatile compounds. The evaluation of their technological properties revealed the oenological potential of some strains of S. cerevisiae. The strains showing the best scores were selected to be used in future vintages to enhance the typicality of wines in the Granxa D’Outeiro winery.

The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties.

The microbial terroir is an indispensable part of the terroir panorama, and can improve wine quality with special characteristics. In this study, eight autochthonous yeasts (Saccharomyces cerevisiae), selected in Huailai country, China, were trailed in small-scale and pilot fermentations for both white (Riesling and Sémillon) and red (Cabernet Sauvignon and Syrah) wines and evaluated by GC-MS analysis and the rate-all-that-apply (RATA) method. Compared to commercial yeast strains, the indigenous yeasts were able to produce higher concentrations of ethyl esters and fatty acid ethyl esters, and higher alcohol, resulting in higher odor activity values of fruity, floral attributes. Marked varietal effects were observed in the pilot fermentation, but yeast strains exerted a noticeable impact in modulating wine aroma and sensory profile. Overall, indigenous yeast could produce more preferred aroma compounds and sensory characteristics for both white and red wines, demonstrating the potential for improving wine quality and regional characteristics.

Utilization efficiency of Ehrlich pathway-related amino acid affected higher alcohol acetate production of non-Saccharomyces yeasts during alcoholic fermentation

Non-Saccharomyces yeasts have attracted great oenological interest due to their contribution to wine aroma, while the underlying mechanisms remain complex and insufficiently understood. To elucidate the potential mechanisms responsible for the high fruity esters production by P. kluyveri PK-19, a non-Saccharomyces yeast strain known for its aroma production, the nitrogen assimilation profile, fermentation capacity, and volatile production were compared with those of three other yeast strains, namely Saccharomyces cerevisiae SC-19, Pichia fermentans Z9Y-3, and Hanseniaspora uvarum Yun268. Despite the intermediate fermentation capacity, P. kluyveri PK-19 showed strong nitrogen consumption and rapid uptake of Ehrlich pathway-related amino acids during the early stages of alcoholic fermentation. Moreover, P. kluyveri demonstrated a high efficiency in converting Ehrlich pathway-related amino acids into their corresponding higher alcohol acetates (HAAs), indicating an enhanced ability to synthesize HAAs from Ehrlich pathway precursors. The rapid assimilation of Ehrlich pathway-related amino acids and efficient transformation to HAAs potentially contributed to the high production of HAAs in P. kluyveri PK-19. These results suggest that supplementing P. kluyveri-involved fermentation with Ehrlich pathway-related amino acids can increase HAA production and modify wine aroma profiles.

Evolution of Aroma Profiles in Vitis vinifera L. Marselan and Merlot from Grapes to Wines and Difference between Varieties.

The fermentation process has a significant impact on the aromatic profile of wines, particularly in relation to the difference in fermentation matrix caused by grape varieties. This study investigates the leaching and evolution patterns of aroma compounds in Vitis vinifera L. Marselan and Merlot during an industrial-scale vinification process, including the stages of cold soak, alcohol fermentation, malolactic fermentation, and one-year bottle storage. The emphasis is on the differences between the two varieties. The results indicated that most alcohols were rapidly leached during the cold soak stage. Certain C6 alcohols, terpenes, and norisoprenoids showed faster leaching rates in 'Marselan', compared to 'Merlot'. Some branched chain fatty-acid esters, such as ethyl 3-methylbutyrate, ethyl 2-methylbutyrate, and ethyl lactate, consistently increased during the fermentation and bottling stages, with faster accumulation observed in 'Marselan'. The study combines the Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) model based on odor activity values to elucidate the accumulation of these ethyl esters during bottle storage, compensating for the reduction in fruity aroma resulting from decreased levels of (E)-β-damascenone. The 'Marselan' wine exhibited a more pronounced floral aroma due to its higher level of linalool, compared to the 'Merlot' wine. The study unveils the distinctive variation patterns of aroma compounds from grapes to wine across grape varieties. This provides a theoretical framework for the precise regulation of wine aroma and flavor, and holds significant production value.

Sequential thin film microextraction and overcoated thin film microextraction devices for characterization of sparkling wine aroma profiles and partitioning equilibria

Solid Phase Microextraction (SPME) is a commonly used, robust method for characterization of aroma profiles in food matrices. However, challenges such as saturation, swelling, and competition can occur when sampling such complex matrices, resulting in decreased accuracy in the quantitation of polar compounds. In this study, sequential thin film micro-extraction (TFME) was employed to study the aroma profile of sparkling wine, with a focus to evaluate the displacement of polar analytes at extraction times longer than their corresponding equilibrium time. This investigation also describes advancements in the production of TFME devices, specifically the overcoating of hydrophilic-lipophilic balance/polydimethylsiloxane (HLB/PDMS) thin films to increase their matrix compatibility. Sequential thin film micro-extraction and overcoated HLB/PDMS thin films were evaluated for characterization of sparkling wine samples. The results were encouraging, showing that these advancements can decrease competition phenomena and increase the calibration linearity range compared to traditional micro-extraction approaches more commonly used for the characterization of such samples. In addition, multiphase equilibria investigation involving micellar systems enabled by the microextraction technology provides better understanding between wine aroma and its composition.

Impact of pre- and post-fermentation fining with polyvinylpolypyrrolidone on the chemical stability and aromatic profile of Viognier wine.

Polyvinylpolypyrrolidone (PVPP) is a synthetic, insoluble polymer that can be added to white wines to improve the chemical stability of the final product by precipitating unstable low molecular weight phenolic compounds responsible for visual defects and undesirable flavor characteristics (e.g., excessive bitterness and/or astringency). The objective of this study was to characterize the effects of PVPP on the quality characteristics of Viognier wine when added pre- or post-fermentation as compared to an untreated control wine. Both PVPP-treated wines contained significantly lower concentrations of monomeric phenolics and browning pigments than the control wine (p≤0.05). The addition of PVPP prior to fermentation conferred protection against oxidation of the wine as measured by acetaldehyde concentration (p≤0.05). Analysis of the volatile aroma profile of each wine by headspace solid phase microextraction gas chromatographymass spectrometry (HS-SPME-GC-MS)revealed that the overarching aroma profiles of the PVPP-treated wines were significantly different from the control wine, but there was no difference between wines treated with PVPP pre-fermentation versus those treated post-fermentation. Specifically, statistically significant differences were observed in 9 of the 22 quantified aroma compounds, including those notably associated with the "stone fruit" aroma of Viognier. A negative correlation was identified between aroma compound concentration removal and the hydrophobicity of each compound, suggesting that the observed differences in aroma may be due to adsorption of aroma compounds by PVPP. The findings from this study present risks and benefits to wine quality upon treatment with PVPP at commercially recommended levels, and provide potentially valuable information for industrial wine producers.

Characterization of the color, physicochemical properties, organic acids, and aroma profiles of kiwifruit wines by different fermentation patterns and fining stages

The high contents of pectins, proteins, and polyphenols in the raw materials pose a challenge to the fining of fruit wines. This research investigated the impacts of juice, mash, and mash with peel fermentations on the color, organic acids, and aroma of kiwifruit wines, and further explored the effects of adding gelatin and bentonite before and during fermentations on the quality of the wines. The findings revealed that while the chroma and hue of the three fermentation patterns did not exhibit significant differences, but the contents of esters, aldehydes, and terpenes were higher in the juice and mash fermentations. The contents of total volatiles, acids, and ketones were the highest in the mash fermentation. Besides, total acidity, alcohol, chroma, hue, clarity, varieties and contents of volatiles were significantly affected by the fining stages. Clarity during fermentation fining increased from 79.72% of the control to 84.91%–88.29%. There was a minor difference in the content of the major volatiles between the control and the later stage of fermentation bentonite (LFB) fining, and the esters content of LFB fining increased by 51.87%. It indicated that mash fermentation and LFB fining were a concise and effective way to improve the clarity and flavor of kiwifruit wine.

Metabolomics of Red Wines Aged Traditionally, with Chips or Staves.

Traditionally and alternatively aged wines' odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. An analysis of the volatile aroma compounds of wines derived from ageing in barrels, oak chips, and staves was performed using stir bar sorptive extraction chromatography-mass spectroscopy (SBSE-GC-MS). The results showed that alcohols, esters, and oak compounds were the main contributors to aroma, and their OAVs were higher in the stave samples after 3 months than in the samples from the other two systems of ageing. Furthermore, wines aged with staves have stronger fruity, spiced, and woody aromas, while samples aged in barrels present more chemistry-driven, floral, caramelly, and creamy aromas. The staves-medium plus toast (SMPT at 3 months > 225) and chips-medium plus toast (CMPT at 3 months > 170) showed the highest levels of aromatic series, suggesting that alternative systems provided more powerful aromas than traditional systems, such as barrels-medium plus toast (BMPT at 3 months > 150). A principal component analysis (PCA), orthogonal partial least squares (OPLS) analysis, and cluster analysis allowed for a clear differentiation to be made between red wines according to ageing systems and ageing times. The odour activity values fingerprint in winemaking is a feasible approach to characterise and distinguish wines. Moreover, OAVs provide important information on the effects of production methods on wine quality and aroma profile.

Differentiation through E-nose and GC-FID data modeling of rosé sparkling wines elaborated via traditional and Charmat methods.

The growing demand for rosé sparkling wine has led to an increase in its production. Traditional or Charmat wine-making influence the aromatic profiles in wine. An analysis such as gas chromatography makes an accurate assessment of wines based on volatile detection but is resource intensive. On the other hand, the electronic nose (E-nose) has emerged as a versatile tool, offering rapid, cost-effective discrimination of wines, and contributing insights into quality and production processes because of its aptitude to perform a global aromatic pattern evaluation. In the present study, rosé sparkling wines were produced using both methods and major volatile compounds and polyols were measured. Wines were tested by E-nose and predictive modelling was performed to distinguish them. Volatile profiles showed differences between Charmat and traditional methods, especially at 5 months of aging. A partial least square discriminant analysis (PLS-DA) was carried out on E-nose detections, obtaining a model that describes 94% of the variability, separating samples in different clusters and correctly identifying different classes. The differences derived from PLS-DA clustering agree with the results obtained by gas-chromatography. Moreover, a principal components regression model was built to verify the ability of the E-nose to non-destructively predict the amount of different volatiles analyzed. Production methods of Rosé sparkling wine affect the final wine aroma profiles as a result of the differences in terms of volatiles. The PLS-DA of the data obtained with E-nose reveals that distinguishing between Charmat and traditional methods is possible. Moreover, predictive models using gas chromatography-flame ionization detection analysis and E-nose highlight the possibility of fast and efficient prediction of volatiles from the E-nose. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

A mutant GH3 family β-glucosidase from Oenococcus oeni exhibits superior adaptation to wine stresses and potential for improving wine aroma and phenolic profiles

In this study, we conducted a comprehensive investigation into a GH3 family β-glucosidase (BGL) from the wild-type strain of Oenococcus oeni and its mutated counterpart from the acid-tolerant mutant strain. Our analysis revealed the mutant BGL's remarkable capacity to adapt to wine-related stress conditions, including heightened tolerance to low pH, elevated ethanol concentrations, and metal ions. Additionally, the mutant BGL exhibited superior hydrolytic activity towards various substrates. Through de novo modeling, we identified specific amino acid mutations responsible for its resilience to low pH and high ethanol environments. In simulated wine conditions, the mutant BGL outperformed both wild-type and commercial BGLs, efficiently releasing terpene and phenolic aglycones from glycosides in wine grapes. These findings not only expand our understanding of O. oeni BGLs but also highlight their potential in enhancing wine production. The mutant BGL's enhanced adaptation to wine stress conditions opens promising avenue for improving wine quality and flavor.

Preliminary characterization of chemical and sensory attributes for grapes and wines of different cultivars from the Weibei Plateau region in China

Chemical and sensory attributes play a vital role in evaluating the quality of grapes and wines. This study compared basic physicochemical parameters, organic acids, phenolic compounds, and aroma profiles of grapes and wines of six cultivars using chemometrics. The results showed that the reducing sugar contents of Beibinghong, Gongniang, and Granoir grapes were significantly higher than those of others cultivars, whereas their juice yields were significantly lower. The phenolic compound contents in Moldova, Beibinghong, and Gongniang grape skins and wines were higher than those in others cultivars. The organic acid contents in Beibinghong grape and Dunkelfelder wine were highest. Beibinghong and Gongniang grapes and wines showed richer aldehyde and ester concentrations. Beibinghong wine obtained the highest sensory scores. Ethyl decanoate, coumaric acid, and methyl dodecanoate were characteristic variables distinguishing wine cultivars, exhibiting important contributions to their sensory characteristics. These findings were useful for viticulturists and winemakers to select grape varieties.

Aroma Profile of Merlot Red Wine Stored in Stainless-Steel Tanks and Wooden Barrels with Different Toasting Methods.

Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma from the 2020 and 2021 vintages during 12-month storage (with sampling every 3 months) in a stainless-steel tank (SST), Excellence oak barrels with medium (EMT), medium plus (EMT+) and medium long (EMLT) toasting and a Premium oak barrel with medium toasting (PMT). The results showed that even slight differences in the time and temperature of medium toasting influenced the extraction of aroma compounds from wood to wine. The changes in individual aroma compounds depended on the vessel type, toasting level, initial wine composition and storage time. An increase in the total concentration of compounds with smoky, spicy and woody notes occurred in both wine vintages stored in wooden barrels, especially during longer storage. In samples from SST, floral, fruity and herbal aromas were more pronounced, according to the gas chromatography and sensory evaluators. Sensory evaluators rated the samples according to the 100-point test, and after 12 months of storage, 2020 and 2021 vintage Merlot stored in PMT obtained the highest points.

Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes

The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods of 3, 9, and 15 months. The results indicate that throughout the three aging periods, there was a notable increase in the levels of ethyl hexanoate (Monomer, M), 2-methyl butanal, ethyl octanoate (M), ethyl octanoate (Dimer, D), propyl acetate, and 3-methylbutanal in the spontaneous Italian Riesling wine (RS). Furthermore, the compounds isoamyl acetate (M), ethyl formate (D), 4-methyl-2-pentanone (M), and ethyl formate (M) demonstrated the highest concentrations at 15 months in RS, accordingly, these compounds displayed a consistent upward trend throughout the aging period. A total of 14 volatile compounds exhibited an upward trend from 3 to 15 months in the spontaneous fermentation of Petit Verdot Wine (VS). Subsequently, these compounds attained their maximum levels. Spontaneous fermentation effectively enhances the aromatic characteristics of wines, consequently improving their capacity for aging.

From bioprotective effects to diversification of wine aroma: Expanding the knowledge on Metschnikowia pulcherrima oenological potential

Microbial diseases are of major concern in vitiviniculture as they cause grape losses and wine alterations, but the prevention with chemical substances represents a risk to human health and agricultural ecosystem. A promising alternative is the biocontrol and bioprotection activity of non-Saccharomyces yeasts, such as Metschnikowia pulcherrima, which also presents positive oenological traits when used in multistarter fermentations. The aim of this study was to assess the impact of a selected M. pulcherrima strain in the post-harvest withering and vinification of Garganega grapes to produce the sweet ‘passito’ wine Recioto di Gambellara DOCG (Italy). M. pulcherrima was firstly inoculated on grape at the beginning of the withering process, and afterwards in must for multistarter sequential microfermentation trials with Saccharomyces cerevisiae. Microbiological, chemical, and sensory analyses were carried out to monitor the vinification of treated and control grapes. Grape bunches during withering were a suitable environment for the colonization by M. pulcherrima, which effectively prevented growth of molds. Differences in grape must composition were observed, and the diverse inoculation strategies caused noticeable variations of fermentation kinetics, main oenological parameters, wine aroma profile, and sensory perception. M. pulcherrima proved effective to protect grapes against fungal infections during withering and contribute to alcoholic fermentation generating wine with distinguished aromatic characteristics.

Understanding the relationship between tropical fruit aroma, acceptance, and emotional response in chardonnay wines

Tropical fruit aromas are prominent in many white wines. The purpose of this work was to determine if winemaking practices could impact the tropical fruit aromas in the Chardonnay wines and how those aroma differences influenced wine consumers acceptance and emotional responses. Four treatments were tested at varying fermentation temperature gradients and skin contact times: control fermentation at 13 °C with no skin contact (Control), fermentation at 13 °C with 18 h of skin contact (SC), fermentation temperature gradient by time (20 °C for 4 days then reduced to 13 °C) with no skin contact (FG), fermentation temperature gradient by time with 18 h of skin contact (SCFG). Acceptance, using a 7-point hedonic scale, showed there was not a significant difference between treatments. Emotional response, using a 5-point Rate-All-That-Apply (RATA) scale, showed significant differences for ‘calm’ and ‘disgusted’ emotions. Check-all-that-apply (CATA) for aroma descriptors showed that Control is described using aromas of passionfruit, lychee, and pome fruit; SC had aromas of grapefruit and floral; FG was described as having melon, lychee, and pineapple aromas; and SCFG was described with aromas of lemon/lime, mango, and guava. Positive emotions were associated with fruity aromas in the wines, although no difference in acceptance was found. Winemaking treatments impacted the aroma profile of chardonnay wine, with tropical aromas evoking positive emotions in consumers. The relationship between specific aromas and consumers emotion responses can be an important tool to understand the factors behind a wine’s success or lack thereof. Moreover, it can help with the creation of new wine products.

Reintroducing Autochthonous Minor Grapevine Varieties to Improve Wine Quality and Viticulture Sustainability in a Climate Change Scenario

One of the major challenges that global warming poses to viticulture is the maintenance of adequate acidity at maturity in white grapes for sparkling winemaking. This issue arises from three main occurrences: (i) with higher temperatures, degradation of malic acid is significantly enhanced; (ii) with a general advancement in grapevine phenology, grape maturity may occur under suboptimal climatic conditions; and (iii) harvesting grapes at “traditional” dates results in overripe fruits for sparkling destinations. In this biennial work, we compared the fruit and must composition of a local, widely grown white grape variety in the Colli Piacentini area (cv. Ortrugo, ORT) with those of a minor autochthonous variety, namely, Barbesino (BRB). Furthermore, we compared the composition, aromatic, and sensory profiles of wines obtained from ORT and BRB grapes picked on the same date and, in addition, of a second Barbesino wine from late harvest (BRB-LH). ORT and BRB had a similar sugar accumulation dynamic, whereas BRB exhibited a delayed loss of titratable acidity. In more details, BRB had lower malic acid degradation rates when malate concentration was <9 g/L. As a result, with comparable yield and total soluble solid content (TSS) (∼20°Brix), BRB had a higher berry titratable acidity and malic acid concentration at harvest than ORT. BRB wines showed the highest titratable acidity (TA), while ORT had the lowest TA and a higher pH, and as expected, BRB-LH had the highest pH and a lower TA than BRB although still higher than those of ORT wine. The aroma profiles of wines were mainly characterized by fermentative aromas, including esters, fatty acids, higher alcohols, and C6 compounds, and BRB-LH wines showed the highest concentration of higher alcohols, while the fermentative esters were higher in ORT wines. Panelists considered BRB significantly fresher and with bigger aroma intensity than ORT, confirming that the higher acidity detected in BRB musts is well preserved in final wines. Our work demonstrates that local minor varieties can be reconsidered in light of the new climate change-related issues impairing viticulture sustainability today. In particular, currently neglected cultivars could help preserve must acidity as compared to traditional varieties having early ripening, maintaining the links with terroir and local traditions at the same time.