Wine Aroma Precursors

2008 ◽  
pp. 251-274 ◽  
Author(s):  
Raymond Baumes
Keyword(s):  
Wine Aroma ◽  
Aroma Precursors

scholarly journals Free and Immobilised β-Glucosidases in Oenology: Biotechnological Characterisation and Its Effect on Enhancement of Wine Aroma

2021 ◽  
Vol 12 ◽  
Author(s):  
Pilar Fernández-Pacheco ◽  
Beatriz García-Béjar ◽  
Ana Briones Pérez ◽  
María Arévalo-Villena
Keyword(s):  
Volatile Compounds ◽  
Hydrolytic Activity ◽  
Maximum Activity ◽  
Maximum Temperature ◽  
Wine Aroma ◽  
High Concentration ◽  
Aroma Precursors ◽  
Km Value ◽  
Immobilised Enzymes ◽  
Optimal Ph

In grapes, monoterpenes and norisoprenoids are in the form of non-volatile compounds, flavourless glycosides which could enhance the aroma of wines after its hydrolysis using β- glucosidases enzymes. It is known that the use of immobilised enzymes offers advantages such as reusability and easy recuperation. In this study, a commercial β-glucosidase was immobilised by absorption in sodium alginate. Biotechnological characteristics and terpen hydrolysis (hydrolysis aroma precursors) in muscat wines were studied after treatment with both free and immobilised commercial β- glucosidase with two different concentrations. It was revealed that both forms shared an optimal pH (4.5) and a maximum temperature (64°C), even an increment on the activity between 40and 60°C. A similar Km value has been determined while Vmax from the immobilised enzyme was higher than the free (3.35 and 2.52 μmol min–1 mg–1, respectively). Additionally, the immobilised enzyme showed a better hydrolytic activity during 24 h, and its reusability has been proven. Regarding enzymatic hydrolysis in grape must, the best results were observed for the highest concentration of free β-glucosidase although glucose release was also determined for the immobilised enzyme along the days. In contrast, maximum activity was reached by the immobilised β-glucosidase in less time but in no case equalled the free ones. Finally, volatile compound liberation in wines treated with free or immobilised enzymes was analysed using HRGC-MS. Liberation for both enzymes and the greatest concentrations of some volatiles were detected when a double dose of the free β-glucosidase was used. Nevertheless, the wines treated with the immobilised β-glucosidase showed a high concentration of some volatile compounds such as nerol or geraniol.

scholarly journals Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach

2019 ◽  
Vol 7 (6) ◽  
pp. 164 ◽  
Author(s):  
Inês Oliveira ◽  
Vicente Ferreira
Keyword(s):  
Isoamyl Alcohol ◽  
Ethyl Esters ◽  
Wine Aroma ◽  
Torulaspora Delbrueckii ◽  
Sequential Experiments ◽  
Sequential Inoculation ◽  
Aroma Precursors ◽  
Pichia Kluyveri ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans

The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic changes of industrial interest in fermentative, varietal and aged aromas of wine. Aroma precursors from Riesling and Garnacha grapes were extracted and used in two independent sequential experiments. Synthetic musts were inoculated, either with Saccharomyces cerevisiae (Sc) or with Pichia kluyveri (Pk), Torulaspora delbrueckii (Td) or Lachancea thermotolerans (Lt), followed by Sc. The fermented samples were subjected to anoxic aging at 50 °C for 0, 1, 2 or 5 weeks before an aroma analysis. The fermentative aroma profiles were consistently changed by non-Saccharomyces: all strains induced smaller levels of isoamyl alcohol; Pk produced huge levels of aromatic acetates and can induce high levels of fatty acids (FA) and their ethyl esters (EE); Td produced large levels of branched acids and of their EE after aging, and induced smaller levels of FA and their EE; Lt produced reduced levels of FA and their EE. The varietal aroma was also deeply affected: TDN (1,1,6-trimethyl-1,2- dihydronaphthalene) levels in aged wines were reduced by Pk and enhanced by Lt in Garnacha; the levels of vinylphenols can be much reduced, particularly by Lt and Pk. TD and Lt can increase linalool and geraniol in young, but not in aged wines.

Influence of `Novarom G' Pectinase β-glycosidase Enzyme on the Wine Aroma of four White Varieties

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 95-102 ◽  
Author(s):  
M.C. Valcárcel ◽  
V. Palacios
Keyword(s):  
Sensory Quality ◽  
Analytical Data ◽  
Wine Aroma ◽  
Chemical Modifications ◽  
Sauvignon Blanc ◽  
Aroma Precursors ◽  
Grape Varieties ◽  
Hydrolysis Of ◽  
Significant Chemical

Knowledge of the aroma precursors in enology has been fundamental in studying the aromatic potential of grape varieties. These precursors, represented fundamentally by the glycosidically-bound aroma compounds, are present in the grape at higher concentrations than the free or volatile forms. Acid hydrolysis of these precursors is not a viable way to produce significant chemical modifications in terpenes, but enzymatic hydrolysis is the best technique to increase the concentration of the free aroma fraction in wines. As a result, current studies are focused on the use of β-glycosidase enzymes to hydrolyze and release these aroma precursors as a way to improve the characteristics and sensory quality of wines. This work describes the influence that the application of `Novarom G' β-glycosidase enzyme has on the aromatic composition of monovarietal wines from four white varieties: Palomino fino, Sauvignon blanc, Traminer, and Viura. The grapes were cultivated in an experimental vineyard at the IFAPA Centro `Rancho de la Merced' (Jerez de la Frontera). Enzyme-treated wines showed significant differences in comparison to the controls in terms of analytical data: the terpenes and 2-phenylethanol concentrations increased in all varieties. The resulting wines had a more floral and fruity aroma and an improved sensory quality.

Evaluation of Candida easanensis JK8 β-glucosidase with potentially hydrolyse non-volatile glycosides of wine aroma precursors

2018 ◽  
Vol 33 (24) ◽  
pp. 3563-3567 ◽  
Author(s):  
Jantaporn Thongekkaew ◽  
Tsutomu Fujii ◽  
Kazuo Masaki ◽  
Kazuya Koyama
Keyword(s):  
Wine Aroma ◽  
Aroma Precursors

Synthesis of Glucosides Related to Grape and Wine Aroma Precursors

1995 ◽  
Vol 43 (4) ◽  
pp. 974-980 ◽  
Author(s):  
George K. Skouroumounis ◽  
Ralph A. Massy-Westropp ◽  
Mark A. Sefton ◽  
Patrick J. Williams
Keyword(s):  
Wine Aroma ◽  
Aroma Precursors

Influence of viticulture practices on grape aroma precursors and their relation with wine aroma

2014 ◽  
Vol 95 (4) ◽  
pp. 688-701 ◽  
Author(s):  
Purificacion Hernandez-Orte ◽  
Belen Concejero ◽  
Jesus Astrain ◽  
Blanca Lacau ◽  
Juan Cacho ◽  
...  
Keyword(s):  
Wine Aroma ◽  
Aroma Precursors
Sign in / Sign up

Export Citation Format

Share Document