DESCRIPTIVE ANALYSIS FOR WINE QUALITY EXPERTS DETERMINING APPELLATIONS BY CHARDONNAY WINE AROMA

The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

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Assessment of Sauvignon Blanc Aroma and Quality Gradings Based on Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS): Merging Analytical Chemistry with Machine Learning

10.26434/chemrxiv.13347317.v2 ◽

2020 ◽

Author(s):

Wenyao Zhu ◽

Frank Benkwitz ◽

Paul Kilmartin

Keyword(s):

Gas Chromatography ◽

Ion Mobility Spectrometry ◽

Ion Mobility ◽

Wine Aroma ◽

Headspace Gas Chromatography ◽

Static Headspace ◽

Wine Quality ◽

Sauvignon Blanc ◽

Static Headspace Gas Chromatography ◽

Headspace Gas

<div>In this paper, we report on the application of the static headspace-gas chromatography-ion mobility spectrometry (SHS-GC-IMS) instrument in the field of wine aroma analysis and its potential in constructing a prediction model for the quality gradings of wines. The easy-to-operate, cost effective SHS-GC-IMS instrument was innovatively used for a non-targeted search for volatile compounds in Sauvignon Blanc wine, with the identification of volatiles seldom before reported. The wine aroma profile acquired by the instrument was organically and innovatively combined with advanced classification models, inspired by the computer science community, to produce high classification accuracy in terms of wine quality gradings. Useful insights were also extracted by using advanced interpretation methods on complex models to learn the important volatiles correlated with wine quality grading.</div>

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Assessment of Sauvignon Blanc Aroma and Quality Gradings Based on Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS): Merging Analytical Chemistry with Machine Learning

10.26434/chemrxiv.13347317 ◽

2020 ◽

Author(s):

Wenyao Zhu ◽

Frank Benkwitz ◽

Paul Kilmartin

Keyword(s):

Gas Chromatography ◽

Ion Mobility Spectrometry ◽

Ion Mobility ◽

Wine Aroma ◽

Headspace Gas Chromatography ◽

Static Headspace ◽

Wine Quality ◽

Sauvignon Blanc ◽

Static Headspace Gas Chromatography ◽

Headspace Gas

<div>In this paper, we report on the application of the static headspace-gas chromatography-ion mobility spectrometry (SHS-GC-IMS) instrument in the field of wine aroma analysis and its potential in constructing a prediction model for the quality gradings of wines. The easy-to-operate, cost effective SHS-GC-IMS instrument was innovatively used for a non-targeted search for volatile compounds in Sauvignon Blanc wine, with the identification of volatiles seldom before reported. The wine aroma profile acquired by the instrument was organically and innovatively combined with advanced classification models, inspired by the computer science community, to produce high classification accuracy in terms of wine quality gradings. Useful insights were also extracted by using advanced interpretation methods on complex models to learn the important volatiles correlated with wine quality grading.</div>

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Effect of different irrigation strategies on vine physiology, yield, grape composition and sensory profile of Sauvignon Blanc (Vitis vinifera L.) in a cool climate area

OENO One ◽

10.20870/oeno-one.2013.47.3.1547 ◽

2013 ◽

Vol 47 (3) ◽

pp. 159 ◽

Cited By ~ 2

Author(s):

Gabriel Balint ◽

Andrew G. Reynolds

Keyword(s):

Soil Moisture ◽

Field Experiments ◽

Root Zone ◽

Water Status ◽

Sensory Profile ◽

Wine Aroma ◽

Wine Quality ◽

Sauvignon Blanc ◽

Fruit Composition ◽

Cool Climate

Aim: The impacts of partial root zone drying (PRD) and regulated deficit irrigation (RDI) on soil moisture, vine water status, yield components, fruit composition and wine sensory profile of Sauvignon blanc were studied in a cool climate region.Methods and results: Field experiments were conducted in a commercial Sauvignon blanc block in Ontario, Canada between 2006 and 2008. Treatments were: non-irrigated control, PRD, full irrigation [100% of crop evapotranspiration (ETc)] and one level of RDI (25% ETc). Treatments began immediately after fruit set and continued until the beginning of September. Reference evapotranspiration (ETo) was calculated using the Penman–Monteith equation. Soil moisture and vine water status (leaf water potential and transpiration rate) in the PRD treatments were generally less than in 100% ETc but higher than in non-irrigated and 25% ETc treatments. Almost all treatments were different than non-irrigated vines in fruit composition and wine sensory attributes. RDI strategies were more consistent across vintages than the PRD treatments in their effect on vine water status, grape composition and sensory profiles.Conclusions: Use of RDI or PRD in cool climates during dry and warm years can improve grape composition. In very dry and hot seasons, like that of 2007, irrigation improved grape composition and wine aroma typicity. RDI enhanced fruity aroma attributes, which suggests that this could be a viable strategy to improve grape and wine quality in cool areas. However, due to high climatic variation over the period studied, no consistent pattern of irrigation effects was found for berry composition, suggesting that plant water status was not the only factor that controlled fruit and wine quality.Significance and impact of the study: To the best of our knowledge, this study is the first evaluation of PRD in a cool, humid climate, and highlights the potential value of both RDI and PRD irrigation techniques in cool climate regions, particularly during dry growing seasons.

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Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines

Molecules ◽

10.3390/molecules25020272 ◽

2020 ◽

Vol 25 (2) ◽

pp. 272 ◽

Cited By ~ 2

Author(s):

Sílvia Petronilho ◽

Ricardo Lopez ◽

Vicente Ferreira ◽

Manuel A. Coimbra ◽

Sílvia M. Rocha

Keyword(s):

Descriptive Analysis ◽

Volatile Components ◽

Bipartite Network ◽

Wine Aroma ◽

Volatile Composition ◽

Sauvignon Blanc ◽

Complex Interactions ◽

Individual Perception ◽

Aroma Characteristics

Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction techniques and gas chromatographic analysis. Then, a bipartite network-based approach consisting of two different nodes was built, one with 19 aroma descriptors, and the other with the corresponding volatile compound(s). To construct the aroma networks, the odor active values were calculated for each determined compound and combined with the bipartite network. Finally, the aroma network of each wine was compared with sensory descriptive analysis. The analysis of the specific aroma network of each wine revealed that Sauvignon Blanc and Arinto white wines present higher fruity (esters) and sweet notes (esters and C13 norisoprenoids) than Bical wine. Sauvignon Blanc also exhibits higher toasted aromas (thiols) while Arinto and Bical wines exhibit higher flowery (C13 norisoprenoids) and herbaceous notes (thiols), respectively. For red wines, sweet fruit aromas are the most abundant, especially for Touriga Nacional. Castelão and Touriga Nacional wines also present toasted aromas (thiols). Baga and Castelão wines also exhibit fusel/alcohol notes (alcohols). The proposed approach establishes a chemical aroma fingerprint (aroma ID) for each type of wine, which may be further used to estimate wine aroma characteristics by projection of the volatile composition on the aroma network.

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Isolation and Investigation of Potential Non-Saccharomyces Yeasts to Improve the Volatile Terpene Compounds in Korean Muscat Bailey A Wine

Microorganisms ◽

10.3390/microorganisms8101552 ◽

2020 ◽

Vol 8 (10) ◽

pp. 1552 ◽

Cited By ~ 1

Author(s):

Sae-Byuk Lee ◽

Heui-Dong Park

Keyword(s):

Carbon Sources ◽

Wine Fermentation ◽

Growth Media ◽

Wine Aroma ◽

Wine Quality ◽

Hanseniaspora Uvarum ◽

Odor Thresholds ◽

Volatile Terpene ◽

Saccharomyces Yeasts ◽

Muscat Bailey A

The Muscat Bailey A (MBA) grape, one of the most prominent grape cultivars in Korea, contains considerable amounts of monoterpene alcohols that have very low odor thresholds and significantly affect the perception of wine aroma. To develop a potential wine starter for Korean MBA wine, nine types of non-Saccharomyces yeasts were isolated from various Korean food materials, including nuruk, Sémillon grapes, persimmons, and Muscat Bailey A grapes, and their physiological, biochemical, and enzymatic properties were investigated and compared to the conventional wine fermentation strain, Saccharomyces cerevisiae W-3. Through API ZYM analysis, Wickerhamomyces anomalus JK04, Hanseniaspora vineae S7, Hanseniaspora uvarum S8, Candida railenensis S18, and Metschnikowia pulcherrima S36 were revealed to have β-glucosidase activity. Their activities were quantified by culturing in growth medium composed of different carbon sources: 2% glucose, 1% glucose + 1% cellobiose, and 2% cellobiose. W. anomalus JK04 and M. pulcherrima S36 showed the highest β-glucosidase activities in all growth media; thus, they were selected and utilized for MBA wine fermentation. MBA wines co-fermented with non-Saccharomyces yeasts (W. anomalus JK04 or M. pulcherrima S36) and S. cerevisiae W-3 showed significantly increased levels of linalool, citronellol, and geraniol compared to MBA wine fermented with S. cerevisiae W-3 (control). In a sensory evaluation, the flavor, taste, and overall preference scores of the co-fermented wines were higher than those for the control wine, suggesting that W. anomalus JK04 and M. pulcherrima S36 are favorable wine starters for improving Korean MBA wine quality.

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Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

Molecules ◽

10.3390/molecules22020189 ◽

2017 ◽

Vol 22 (2) ◽

pp. 189 ◽

Cited By ~ 91

Author(s):

Ignacio Belda ◽

Javier Ruiz ◽

Adelaida Esteban-Fernández ◽

Eva Navascués ◽

Domingo Marquina ◽

...

Keyword(s):

Quality Improvement ◽

Wine Aroma ◽

Wine Quality ◽

Intended Use

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Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines

Foods ◽

10.3390/foods10061164 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1164

Author(s):

Raquel Muñoz García ◽

Rodrigo Oliver Simancas ◽

María Consuelo Díaz-Maroto ◽

María Elena Alañón Pardo ◽

María Soledad Pérez-Coello

Keyword(s):

Volatile Compounds ◽

Solid Phase ◽

Descriptive Analysis ◽

Microwave Treatment ◽

Gas Chromatography Mass Spectrometry ◽

Lag Phase ◽

Wine Aroma ◽

Quantitative Descriptive Analysis ◽

Floral Odor ◽

Quantitative Descriptive

This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO2. The volatile compounds were extracted by solid phase extraction and analyzed by gas chromatography–mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Microwave treatment significantly increased the free and bound fraction of most varietal compounds in the must. Wines from microwave maceration showed faster fermentation kinetics and shorter lag phase, resulting in an increase in some volatile compounds of sensory relevance. The absence of SO2 caused a decrease in concentration of some volatile compounds, mainly fatty acids and esters. The sensory assessment of wines from microwave treatment was higher than the control wine, especially in wines without SO2, which had higher scores in the “red berry” and “floral” odor attributes and a more intense aroma. This indicates that the pre-fermentative treatment of grapes with microwaves could be used to increase the wine aroma and to reduce the occurrence of SO2.

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The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma

Molecules ◽

10.3390/molecules26051288 ◽

2021 ◽

Vol 26 (5) ◽

pp. 1288

Author(s):

Elizabeth Tomasino ◽

Shiloh Bolman

Keyword(s):

Descriptive Analysis ◽

Sensory Perception ◽

Potential Effect ◽

Pinot Noir ◽

Matrix Composition ◽

Wine Aroma ◽

Direct Impact ◽

High Concentration ◽

Complex Chemical ◽

Wine Matrix

Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that β-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of β-ionone and β-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of β-ionone and β-damascenone in three different Pinot noir wine matrixes. Descriptive analysis was performed on these treatments, perceived as different in triangle tests. Results show that β-ionone acts as a significant contributor to aromas in Pinot noir wine, as individuals could differentiate both the low and high concentration wines from the control. How β-ionone impacted wine aroma depends on the wine matrix, as different aroma descriptors were affected based on the model wine used, resulting in floral, red berry or dark berry aromas. The effect of β-damascenone on Pinot noir aroma was less clear, as perception seems to be heavily influenced by wine matrix composition. This study contributes to our understanding of the complex chemical causation of fruity aromas in Pinot noir wine.

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