scholarly journals “Portugizac Mlado vino”; is the aroma of younger red wine more attractive?

2021 ◽  
Vol 44 (5) ◽  
pp. 78-87
Author(s):  
Ivana Alpeza ◽  
Katarina Lukić ◽  
Ivna Linke ◽  
Karin Kovačević Ganić
Keyword(s):  
Ethyl Acetate ◽  
Consumer Choice ◽  
Red Wine ◽  
Decanoic Acid ◽  
Ethyl Esters ◽  
Higher Alcohols ◽  
Volatile Phenols ◽  
Perception Threshold ◽  
Protected Designation Of Origin ◽  
Diethyl Succinate

“Portugizac Mlado vino” is a local red wine with Protected designation of origin and Traditional term, and it is usually consumed very soon after alcoholic fermentation as a young wine. The maturation and aging of the wine affect the aroma composition, which is generally not pronounced and specific in the case of most red wines, but, as a sensory property, it is important for the perception of quality and consumer choice. The objective of this work was to analyze the most important aroma compounds of esters and higher alcohols, with the unpleasant volatile phenols too, in “Portugizac” wines, related to aging. The 9 young wines “Portugizac”, PDO “Plešivica” were analyzed after 3 and after 15 months of bottle storage at 16 ºC. Ethyl esters of butanoic and hexanoic acid along with isoamyl acetate are considered to be the most important esters in the fruity aroma of wine, and their concentrations in all analyzed “Portugizac” young wine samples were higher than their perception thresholds. The concentration of ethyl acetate was in the range 30-123 mg/L. The concentrations of ethyl esters of octanoic and decanoic acid, as well as 2-phenyl ethyl acetate and diethyl succinate in all analyzed wines, were lower than their perception thresholds. The concentrations of higher alcohols were much higher than their perception threshold. Bottle storage significantly affected the concentrations of analyzed compounds; after 15 months, the concentrations of acetate and ethyl esters (except ethyl acetate and diethyl succinate), as well as terpene (linalool), decreased, while higher alcohols and ethyl phenols slightly increased if compared to three months. In general, the compounds responsible for the desired fresh, fruity aroma tones were altered in an undesirable manner, while, undesirable compounds of 4-ethyl-phenol and 4-ethyl-quaiacol, which were not present in young wines, were detected in aged wines. It can be concluded that the bottle aging affects the aroma profile, undesirable changes were more pronounced than positive ones and therefore the consumption of young wine “Portugizac” might be more sensory attractive.

Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution

2015 ◽  
Vol 63 (44) ◽  
pp. 9777-9788 ◽  
Author(s):  
Margaux Cameleyre ◽  
Georgia Lytra ◽  
Sophie Tempere ◽  
Jean-Christophe Barbe
Keyword(s):  
Red Wine ◽  
Model Solution ◽  
Higher Alcohols

scholarly journals Classification of Wines from Five Spanish Origin Denominations by Aromatic Compound Analysis

2010 ◽  
Vol 93 (6) ◽  
pp. 1916-1922 ◽  
Author(s):  
Cecilia Sáenz ◽  
Trinidad Cedráenzn ◽  
Susana Cabredo
Keyword(s):  
Discriminant Analysis ◽  
Solid Phase ◽  
Principal Component ◽  
Decanoic Acid ◽  
Multivariate Statistical ◽  
Ethyl Hexanoate ◽  
La Mancha ◽  
Diethyl Succinate ◽  
Ethyl Octanoate

Abstract Wine is a complex matrix in which aroma compounds play an important role in the characterization of the flavor pattern of a given wine. Twelve volatile compounds were determined in 244 samples of Spanish red wines from different denominations of origin: Rioja, Navarra, Valdepeas, La Mancha, and Cariena. The samples were analyzed by GC using headspace solid-phase microextraction. The concentration (mg/mL) intervals obtained were 3-methyl-butyl acetate (3.9 to 116), 3-methyl-1-butanol (93 to 724), ethyl hexanoate (0.8 to 39), 1-hexanol (0.3 to 6.7), ethyl octanoate (1.4 to 41), diethyl succinate (0.2 to 13), 2-phenyl ethyl acetate (0 to 5.3), hexanoic acid (0 to 8.3), geraniol (0 to 3.0), 2-phenylethanol (1.5 to 56), octanoic acid (0 to 20), and decanoic acid (0 to 3.3). Wines were classified by multivariate statistical methods: principal component analysis, and lineal discriminant analysis. A correct differentiation among wines according to their origin was obtained by lineal discriminant analysis.

The effect of wild Saccharomyces on composition and aroma of the Sauvignon blanc

2020 ◽  
Author(s):  
Sandra D. C. Mendes ◽  
Stefany Grützmann Arcari ◽  
Mauricio Ramirez-Castrillon ◽  
Simone Silmara Werner ◽  
Patricia Valente
Keyword(s):  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Reference Strain ◽  
Octanoic Acid ◽  
Southern Brazil ◽  
Wine Production ◽  
Sauvignon Blanc ◽  
Diethyl Succinate ◽  
Wild Strains ◽  
Regional Character

ABSTRACTSaccharomyces strains isolated from vineyards in Southern Brazil were used as starter in micro-fermentations of Sauvignon Blanc juice (SB) to study the ability to produce different aromatic profiles. The molecular characterization allowed to differentiate the isolates from vineyards 06 CE, 11CE, 33CE, 01PP, 12M, 13PP, 26PP, 28AD, 41PP from the reference strain (2048SC) used in wine production. Under the same conditions tested, each strain belonging to the genus Saccharomyces produced metabolites in different concentration and combination, significantly influencing the aroma of the SB must. Volatile compounds such as octanoic acid, diethyl succinate and ethyl lactate were associated with the strains 26PP, 41PP, 01PP and 12M, while the strains 33CE, 28AD, 13PP and 06 CE were associated with the production of ethyl acetate, 1-hexanol, highlighting 06CE for production of 1-hexanol (592.87 ± 17.46 µg/L). In addition, the olfactory activity value (OAV> 1) allowed the evaluation of the range of participation of each compound in the final SB fermented. Finally, the selected wild strains are promising to improve the regional character of the wine.

Enhanced Biodiesel and Ethyl Levulinate Production from Rice Bran through Non Catalytic In Situ Transesterification under Subcritical Water Ethanol Mixture

2019 ◽  
Vol 964 ◽  
pp. 97-102
Author(s):  
Siti Zullaikah ◽  
Sri Utami ◽  
Rifky Putra Herminanto ◽  
M. Rachimoellah
Keyword(s):  
Ethyl Acetate ◽  
Rice Bran ◽  
Subcritical Water ◽  
Rice Bran Oil ◽  
Ethyl Esters ◽  
Ethanol Mixture ◽  
Ethyl Levulinate ◽  
Polarity Index ◽  
Transesterification Method

In-situ transesterification method without catalysts to produce biodiesel (fatty acid ethyl esters, FAEE) from rice bran using subcritical water ethanol mixture has been investigated. This method was found to be efficient since the rice bran oil (RBO) extraction and reaction of RBO into FAEE occur simultaneously. In this process other chemical (ethyl levulinate, EL) was also formed along with FAEE. EL can be used to improve the biodiesel quality by improving the low temperature properties of biodiesel. In this study effect of co-solvent types (without co-solvent, ethyl acetate, chloroform, and n-hexane) and water ethanol ratio (20%, 40%, 50%, 60% and 80%, v/v) on the content and yield of FAEE and EL at subcritical water ethanol mixture (T= 160°C, P= 80 bar, and t= 2 h) were investigated systematically. The content and yield of FAEE and EL obtained was found to be affected by the type of co-solvent. The content of FAEE and EL obtained without co-solvent (ethanol and water polarity index were PI=5.2 and PI=10.2, respectively) and with co-solvent of ethyl acetate (PI= 4.4), chloroform (PI= 4.1) and n-hexane (PI= 0.1) were 55.80% and 3.92%, 68.63% and 1.15%, 65.56% and 2.14%, and 62.00% and 0.93%, respectively. Higher polarity index of co-solvent extracted more RBO, as consequent the yield of FAEE (79.79%) obtained was higher using ethyl acetate as co-solvent. This data also suggested that RBO contains more free fatty acids (FFA= 63.59%) rather than of triglycerides (TG= 24.94%).The content and yield of FAEE and EL decreased with increasing water ethanol ratio. The highest content of FAEE (60.57%) and EL (8.48%) and yield of FAEE (78.03%) and EL (10.92%) were obtained using water ethanol ratio of 20%, v/v.

scholarly journals Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation

Molecules ◽  
2019 ◽  
Vol 24 (3) ◽  
pp. 538 ◽  
Author(s):  
Pei-Tong Liu ◽  
Chang-Qing Duan ◽  
Guo-Liang Yan
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Decanoic Acid ◽  
Isoamyl Acetate ◽  
Aroma Compounds ◽  
Ethyl Esters ◽  
Yeast Fermentation ◽  
Ethyl Hexanoate ◽  
Low Concentrations ◽  
The Individual

To understand the individual enological function of different unsaturated fatty acids (UFAs), the separated effects of three different UFAs, linoleic acid (LA), oleic acid (OA), and α-linolenic acid (ALA), on yeast fermentation and aroma compounds were investigated in the alcoholic fermentation of Cabernet Sauvignon wine. The results showed that, besides concentration, UFAs types could also influence fermentation process and volatiles in final wine. Low concentrations of UFAs (12 and 60 mg/L), especially LA and OA, significantly promoted fermentation activity and most volatiles when compared to the control, however, the effect became the inhibition with increasing concentrations of UFAs (120 and 240 mg/L). It was interesting to find that OA addition (12 and 60 mg/L) could generate more acetate esters (especially isoamyl acetate) in wine, while 12 mg/L LA facilitated more fatty acids formation (octanoic acid and decanoic acid). In comparison, 120 and 240 mg/L ALA produced more amount of C6 alcohols (1-hexanol) and higher alcohols (isobutyl alcohol and 2,3-butanediol). UFAs additions were unfavorable for ethyl esters formation, except for an increment of ethyl hexanoate in 12 mg/L OA wine. As a result, different aromatic profiles of wines were generated by variations of UFAs types and levels, as shown by PCA. The transcriptional data revealed that the expressions of aroma-related genes, such as BAT1, BAT2, PDC1, PDC5, PDC6, ACC1, FAS1, ATF1, EEB1, and EHT1 were correlated with aroma compounds productions in different treatments. Our data suggested that the three UFAs have different enological functions and they could generate different aromatic profiles. Thus, besides concentrations, it is essential to consider the types of UFAs when applying the strategy to adjust UFAs contents to modulate the aromatic quality of wines.

Enhanced Biodiesel and Ethyl Levulinate Production from Rice Bran through Non Catalytic In Situ Transesterification under Subcritical Water Ethanol Mixture

2019 ◽  
Vol 964 ◽  
pp. 234-239
Author(s):  
Siti Zullaikah ◽  
Sri Utami ◽  
Rifky Putra Herminanto ◽  
M. Rachimoellah
Keyword(s):  
Ethyl Acetate ◽  
Rice Bran ◽  
Subcritical Water ◽  
Rice Bran Oil ◽  
Ethyl Esters ◽  
Ethanol Mixture ◽  
Ethyl Levulinate ◽  
Polarity Index ◽  
Transesterification Method

In-situ transesterification method without catalysts to produce biodiesel (fatty acid ethyl esters, FAEE) from rice bran using subcritical water ethanol mixture has been investigated. This method was found to be efficient since the rice bran oil (RBO) extraction and reaction of RBO into FAEE occur simultaneously. In this process other chemical (ethyl levulinate, EL) was also formed along with FAEE. EL can be used to improve the biodiesel quality by improving the low temperature properties of biodiesel. In this study effect of co-solvent types (without co-solvent, ethyl acetate, chloroform, and n-hexane) and water ethanol ratio (20%, 40%, 50%, 60% and 80%, v/v) on the content and yield of FAEE and EL at subcritical water ethanol mixture (T= 160°C, P= 80 bar, and t= 2 h) were investigated systematically. The content and yield of FAEE and EL obtained was found to be affected by the type of co-solvent. The content of FAEE and EL obtained without co-solvent (ethanol and water polarity index were PI=5.2 and PI=10.2, respectively) and with co-solvent of ethyl acetate (PI= 4.4), chloroform (PI= 4.1) and n-hexane (PI= 0.1) were 55.80% and 3.92%, 68.63% and 1.15%, 65.56% and 2.14%, and 62.00% and 0.93%, respectively. Higher polarity index of co-solvent extracted more RBO, as consequent the yield of FAEE (79.79%) obtained was higher using ethyl acetate as co-solvent. This data also suggested that RBO contains more free fatty acids (FFA= 63.59%) rather than of triglycerides (TG= 24.94%). The content and yield of FAEE and EL decreased with increasing water ethanol ratio. The highest content of FAEE (60.57%) and EL (8.48%) and yield of FAEE (78.03%) and EL (10.92%) were obtained using water ethanol ratio of 20%, v/v.

scholarly journals Study of the Fermentation Process of Different Fruit Biomasses

2018 ◽  
Vol 11 (2) ◽  
pp. 58-64
Author(s):  
Jailson Marques Da Silva ◽  
Nayana De Figueiredo Pereira ◽  
David David Vilas Boas de Campos ◽  
Antônio Orlando Izolani ◽  
Vinícius Marins Carraro ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Ethanol Production ◽  
Volatile Compounds ◽  
Fermentation Process ◽  
Organic Waste ◽  
Higher Alcohols ◽  
Alcohol Content ◽  
Urban Waste ◽  
The City

Organic waste accounts for half of the urban waste generated inBrazil, 30% of which originates from fruit. In the search for new alternatives to reuse this biomass, the present study evaluated ethanol production from banana, apple, orange and papaya biomasses generated in commercial establishments in the city ofVassouras/RJ. The distilled products from the fruit biomass fermentation process were characterized regarding volatile compounds, acetaldehyde, acetone, ethyl acetate, ethanol, methanol, higher alcohols, isopropanol and isoamylic. The results indicate promising alcohol content according to the literature.

scholarly journals Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 171
Author(s):  
Ricardo Vejarano ◽  
Angie Gil-Calderón
Keyword(s):  
Acetic Acid ◽  
Biogenic Amines ◽  
Higher Alcohols ◽  
Volatile Phenols ◽  
Torulaspora Delbrueckii ◽  
Pure Cultures ◽  
Grape Varieties ◽  
Saccharomyces Yeasts ◽  
Lower Production ◽  
Lachancea Thermotolerans

About 42 commercial products based on non-Saccharomyces yeasts are estimated as available on the market, being mostly pure cultures (79%), with a predominance of Torulaspora delbrueckii, Lachancea thermotolerans, and Metschnikowia pulcherrima. The others are multi-starter consortia that include non-Saccharomyces/Saccharomyces mixtures or only non-Saccharomyces species. Several commercial yeasts have shown adequate biocompatibility with S. cerevisiae in mixed fermentations, allowing an increased contribution of metabolites of oenological interest, such as glycerol, esters, higher alcohols, acids, thiols, and terpenes, among others, in addition to a lower production of acetic acid, volatile phenols, biogenic amines, or urea. Multi-starter inoculations are also reviewed here, which show adequate biocompatibility and synergy between species. In certain cases, the aromatic profile of wines based on grape varieties considered neutral is improved. In addition, several yeasts show the capacity as biocontrollers against contaminating microorganisms. The studies conducted to date demonstrate the potential of these yeasts to improve the properties of wine as an alternative and complement to the traditional S. cerevisiae.

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