Volatile Aroma Compounds of Brandy ‘Lozovača′ Produced from Muscat Table Grapevine Cultivars (Vitis vinifera L.)

Grape brandy, known as ‘Lozovača’, is one of the most produced alcoholic beverages in the Republic of Serbia. Muscat cultivars are highly priced in grape brandy manufacturing. Among the numerous factors, cultivar-specific characteristics have a significant influence on its quality and aroma profile. Pectolytic enzymes play a part in increasing intensity of the prefermentative aroma by hydrolysis of terpenic glycosides, from which the compounds that contribute to the aroma of brandy are released. In this study, grape brandy samples were produced from five Muscat table grapevine cultivars (Vitis vinifera L.) namely, Early Muscat, Radmilovac Muscat, Banat Muscat, Italia Muscat, and Muscat Hamburg, with the addition of pectolytic enzyme in two different concentrations or without it (control). A total of 58 volatile aroma compounds were detected by means of combined gas chromatographic-mass spectrometric (GC/MS) method. Ethyl esters of C8–C18 fatty acids (21) and terpene (16) compounds were considerably more abundant in all grape brandy samples compared to the other volatile compounds identified. Pectolytic enzyme, positively affected terpenes content in the brandy of all studied cultivars. The similarities between brandy samples produced from Muscat Hamburg (MH) and other Muscat cultivars may be attributed to the parentage of MH to those cultivars.

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The Occurrence of Glycosylated Aroma Precursors in Vitis vinifera Fruit and Humulus lupulus Hop Cones and Their Roles in Wine and Beer Volatile Aroma Production

Foods ◽

10.3390/foods10050935 ◽

2021 ◽

Vol 10 (5) ◽

pp. 935

Author(s):

Andrew Caffrey ◽

Susan E. Ebeler

Keyword(s):

Vitis Vinifera ◽

Raw Materials ◽

Aroma Compounds ◽

Review Of The Literature ◽

Fermented Beverages ◽

Aroma Precursors ◽

Aroma Production ◽

Volatile Aroma ◽

New Research ◽

Volatile Aroma Compounds

Volatile aroma compounds found in grapes and hops may be present as both free volatiles and bound glycosides. Glycosides found in the raw materials are transferred to their respective fermented beverages during production where the odorless compounds may act as a reservoir of free volatiles that may be perceived by the consumer if hydrolyzed. A review of the literature on grape and wine glycosides and the emerging literature for glycosides in hops is presented in order to demonstrate the depth of history in grape glycoside research and may help direct new research on hop glycosides. Focus is brought to the presence of glycosides in the raw materials, the effect that winemaking and brewing have on glycoside levels, and current methods for the analysis of glycosidically linked aroma compounds.

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Volatile aroma compounds of sugarcane molasses as affected by spray drying at low and high temperature

LWT ◽

10.1016/j.lwt.2021.111288 ◽

2021 ◽

pp. 111288

Author(s):

Katarzyna Samborska ◽

Radosław Bonikowski ◽

Danuta Kalemba ◽

Alicja Barańska ◽

Aleksandra Jedlińska ◽

...

Keyword(s):

High Temperature ◽

Spray Drying ◽

Aroma Compounds ◽

Sugarcane Molasses ◽

Volatile Aroma ◽

Volatile Aroma Compounds

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Extraction of volatile aroma compounds from toasted oak wood using pulsed electric field

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15577 ◽

2021 ◽

Author(s):

George V. Ntourtoglou ◽

Foteini Drosou ◽

Yang Enoch ◽

Evangelia A. Tsapou ◽

Eleni Bozinou ◽

...

Keyword(s):

Electric Field ◽

Pulsed Electric Field ◽

Aroma Compounds ◽

Oak Wood ◽

Volatile Aroma ◽

Volatile Aroma Compounds

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Digital Smoke Taint Detection in Pinot Grigio Wines Using an E-Nose and Machine Learning Algorithms Following Treatment with Activated Carbon and a Cleaving Enzyme

Fermentation ◽

10.3390/fermentation7030119 ◽

2021 ◽

Vol 7 (3) ◽

pp. 119

Author(s):

Vasiliki Summerson ◽

Claudia Gonzalez Viejo ◽

Damir D. Torrico ◽

Alexis Pang ◽

Sigfredo Fuentes

Keyword(s):

Machine Learning ◽

Activated Carbon ◽

Low Cost ◽

Aroma Compounds ◽

Machine Learning Algorithms ◽

Enzyme Treatment ◽

Mean Values ◽

Volatile Aroma ◽

Carbon Treatment ◽

Volatile Aroma Compounds

The incidence and intensity of bushfires is increasing due to climate change, resulting in a greater risk of smoke taint development in wine. In this study, smoke-tainted and non-smoke-tainted wines were subjected to treatments using activated carbon with/without the addition of a cleaving enzyme treatment to hydrolyze glycoconjugates. Chemical measurements and volatile aroma compounds were assessed for each treatment, with the two smoke taint amelioration treatments exhibiting lower mean values for volatile aroma compounds exhibiting positive ‘fruit’ aromas. Furthermore, a low-cost electronic nose (e-nose) was used to assess the wines. A machine learning model based on artificial neural networks (ANN) was developed using the e-nose outputs from the unsmoked control wine, unsmoked wine with activated carbon treatment, unsmoked wine with a cleaving enzyme plus activated carbon treatment, and smoke-tainted control wine samples as inputs to classify the wines according to the smoke taint amelioration treatment. The model displayed a high overall accuracy of 98% in classifying the e-nose readings, illustrating it may be a rapid, cost-effective tool for winemakers to assess the effectiveness of smoke taint amelioration treatment by activated carbon with/without the use of a cleaving enzyme. Furthermore, the use of a cleaving enzyme coupled with activated carbon was found to be effective in ameliorating smoke taint in wine and may help delay the resurgence of smoke aromas in wine following the aging and hydrolysis of glycoconjugates.

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