Volatile Profile Characterization of Croatian Commercial Sparkling Wines

Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples from three vine-growing regions in Zagreb county. In total, 174 volatile aroma compounds were identified, separated between their chemical classes (aldehydes, higher alcohols, volatile phenols, terpenes, C13-norisoprenoids, lactones, esters, fatty acids, sulfur compounds, other compounds, other alcohols). Higher alcohols such as phenylethyl and isoamyl alcohol as well as 2-methyl-1-butanol, and esters such as diethyl succinate, ethyl hydrogensuccinate, and ethyl lactate had the strongest impact on the volatile compounds profile of Zagreb county sparkling wine. The presence of diethyl glutarate and diethyl malonate, compounds whose concentrations are influenced by yeast autolysis or caused by chemical esterification during the ageing process, was also noted. The influence of every single volatile aroma compound was evaluated by discriminant analysis using forward stepwise model. The volatile profiles of traditional sparkling wines from Croatia were presented for the first time. It is hoped the results will contribute to better understanding the quality potential and to evaluate possible differences on the bases of detected aroma concentrations and multivariate analysis.

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Influence of media composition and temperature on volatile aroma production by various wine yeast strains

Czech Journal of Food Sciences ◽

10.17221/11/2008-cjfs ◽

2008 ◽

Vol 26 (No. 5) ◽

pp. 376-382 ◽

Cited By ~ 2

Author(s):

V. Petravić Tominac ◽

K. Kovačević Ganić ◽

D. Komes ◽

L. Gracin ◽

M. Banović ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Synthetic Medium ◽

Aroma Compounds ◽

Small Scale ◽

Wine Yeasts ◽

Wine Production ◽

Yeast Strains ◽

Aroma Production ◽

Volatile Aroma ◽

Volatile Aroma Compounds

Volatile aroma compounds production by two autochthonous Saccharomyces cerevisiae strains, isolated from Istria region, and three other yeast strains (Saccharomyces bayanus and two commercial Saccharomyces cerevisiae wine yeasts) was investigated on a small scale using synthetic VP4 medium and Graševina must at 12 and 20°C. The results obtained by gas chromatography analyses were compared with the aroma production properties of the native microflora, remaining after Graševina must sulphiting. In both media and at both temperatures, the wine yeasts investigated showed different metabolic profiles regarding the tested volatile aroma compounds, which should be taken in consideration for autochthonous wine production. Although the synthetic medium proved to be appropriate for the investigation of the fermentative properties, the determination of secondary aroma production by wine yeasts has to be conducted by must fermentation or possibly by fermentation of another synthetic medium whose composition would be more similar to must.

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Replacing cottonseed meal and sorghum grain with corn dried distillers’ grains with solubles in lamb feedlot diets: Carcass, trained sensory panel, and volatile aroma compound traits

Journal of Animal Science ◽

10.1093/jas/skaa182 ◽

2020 ◽

Author(s):

Kade M Hodges ◽

Chris R Kerth ◽

Travis R Whitney ◽

Kayley R Wall ◽

Rhonda K Miller ◽

...

Keyword(s):

Cotton Seed ◽

Skeletal Maturity ◽

Control Diet ◽

Positive Control ◽

Aroma Compounds ◽

Aroma Compound ◽

Sensory Panel ◽

Volatile Aroma ◽

Sorghum Grain ◽

Volatile Aroma Compounds

Abstract In a randomized design study, lambs were individually fed with ad libitum access to 70.9% concentrate diets for 56-d in individual pens. The positive control diet (CNTL) contained cotton seed meal (CSM), sorghum grain, and cotton seed hulls, but no DDGS. Four treatment diets were similar to CNTL but did not contain CSM. Corn DDGS replaced 0% (0DDGS), 33% (33DDGS), 66% (66DDGS) or 100% (100DDGS) of the sorghum grain in the treatment diets. At 48-h postmortem, the longissimus muscle (LM) was removed from the carcass, cut into chops, frozen, thawed, cooked, and evaluated by a trained sensory panel. Lambs fed CNTL were compared to 0DDGS using contrasts and linear and quadratic effects were evaluated among the four DDGS diets. Lambs fed CNTL had greater (P ≤ 0.03) hot carcass weight (HCW) and LM area than lambs fed 0DDGS. As DDGS incrementally replaced sorghum grain, marbling linearly decreased (P = 0.03), LM area tended to linearly increase (P = 0.06), and skeletal maturity tended to linearly decrease (P = 0.06). As DDGS incrementally replaced sorghum grain, flavor attributes quadratically increased to 33DDGS then decreased (brown, roasted, umami; P ≤ 0.03), quadratically decreased to 33DDGS then increased (metallic; P = 0.004), or linearly decreased (lamb flavor identity; P = 0.03). Volatile aroma compounds 2-(hexyloxy)-ethanol decreased and 2,3-octanedione and methyl pyrazine increased quadratically with an increase in DDGS (P < 0.05). Additionally, 2-heptenal, heptanal, and 2-pentyl furan increased linearly, while 2-butanone decreased linearly as DDGS increased in the diet (P < 0.05). Results indicate that carcass and sensory characteristics and volatile aroma compounds are not negatively affected, in fact brown, roasted, and umami flavors are enhanced, when 33% DDGS replaces CSM and sorghum grain in Dorper lamb feedlot diets.

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Pineapple ( Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2016.10.014 ◽

2017 ◽

Vol 241 ◽

pp. 161-167 ◽

Cited By ~ 16

Author(s):

Eduardo Dellacassa ◽

Oriol Trenchs ◽

Laura Fariña ◽

Florencia Debernardis ◽

Gabriel Perez ◽

...

Keyword(s):

Aroma Compounds ◽

Ananas Comosus ◽

Wine Production ◽

Native Flora ◽

Volatile Aroma ◽

Volatile 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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