Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine
Although there are many chemical compounds present in wines, only a few of these compounds contribute to the sensory perception of wine flavor. This review focuses on the knowledge regarding varietal aroma compounds, which are among the compounds that are the greatest contributors to the overall aro...
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| Veröffentlicht in: | Applied microbiology and biotechnology 2019-09, Vol.103 (18), p.7425-7450 |
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| container_title | Applied microbiology and biotechnology |
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| creator | Ruiz, Javier Kiene, Florian Belda, Ignacio Fracassetti, Daniela Marquina, Domingo Navascués, Eva Calderón, Fernando Benito, Angel Rauhut, Doris Santos, Antonio Benito, Santiago |
| description | Although there are many chemical compounds present in wines, only a few of these compounds contribute to the sensory perception of wine flavor. This review focuses on the knowledge regarding varietal aroma compounds, which are among the compounds that are the greatest contributors to the overall aroma. These aroma compounds are found in grapes in the form of nonodorant precursors that, due to the metabolic activity of yeasts during fermentation, are transformed to aromas that are of great relevance in the sensory perception of wines. Due to the multiple interactions of varietal aromas with other types of aromas and other nonodorant components of the complex wine matrix, knowledge regarding the varietal aroma composition alone cannot adequately explain the contribution of these compounds to the overall wine flavor. These interactions and the associated effects on aroma volatility are currently being investigated. This review also provides an overview of recent developments in analytical techniques for varietal aroma identification, including methods used to identify the precursor compounds of varietal aromas, which are the greatest contributors to the overall aroma after the aforementioned yeast-mediated odor release. |
| doi_str_mv | 10.1007/s00253-019-10008-9 |
| format | Article |
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This review focuses on the knowledge regarding varietal aroma compounds, which are among the compounds that are the greatest contributors to the overall aroma. These aroma compounds are found in grapes in the form of nonodorant precursors that, due to the metabolic activity of yeasts during fermentation, are transformed to aromas that are of great relevance in the sensory perception of wines. Due to the multiple interactions of varietal aromas with other types of aromas and other nonodorant components of the complex wine matrix, knowledge regarding the varietal aroma composition alone cannot adequately explain the contribution of these compounds to the overall wine flavor. These interactions and the associated effects on aroma volatility are currently being investigated. This review also provides an overview of recent developments in analytical techniques for varietal aroma identification, including methods used to identify the precursor compounds of varietal aromas, which are the greatest contributors to the overall aroma after the aforementioned yeast-mediated odor release.</description><identifier>ISSN: 0175-7598</identifier><identifier>EISSN: 1432-0614</identifier><identifier>DOI: 10.1007/s00253-019-10008-9</identifier><identifier>PMID: 31377872</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Alcohols - analysis ; Analysis ; Aroma compounds ; Biomedical and Life Sciences ; Biotechnology ; Chemical compounds ; Fermentation ; Flavor ; Flavors ; Identification methods ; Life Sciences ; Methods ; Microbial Genetics and Genomics ; Microbiology ; Mini-Review ; Odor ; Odorants - analysis ; Organic chemistry ; Perception ; Precursors ; Reviews ; Saccharomyces cerevisiae - metabolism ; Sensory evaluation ; Sensory perception ; Sulfhydryl Compounds - analysis ; Taste ; Vitis - chemistry ; Volatility ; Volatilization ; Wine ; Wine - analysis ; Wine and wine making ; Wines ; Yeast ; Yeasts</subject><ispartof>Applied microbiology and biotechnology, 2019-09, Vol.103 (18), p.7425-7450</ispartof><rights>Springer-Verlag GmbH Germany, part of Springer Nature 2019</rights><rights>COPYRIGHT 2019 Springer</rights><rights>Applied Microbiology and Biotechnology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c557t-bec43027faee917b666b09e9dbb618caee35c3b17e3981f3783e9fdc9a5795123</citedby><cites>FETCH-LOGICAL-c557t-bec43027faee917b666b09e9dbb618caee35c3b17e3981f3783e9fdc9a5795123</cites><orcidid>0000-0002-1674-8246</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00253-019-10008-9$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00253-019-10008-9$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,777,781,27905,27906,41469,42538,51300</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/31377872$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ruiz, Javier</creatorcontrib><creatorcontrib>Kiene, Florian</creatorcontrib><creatorcontrib>Belda, Ignacio</creatorcontrib><creatorcontrib>Fracassetti, Daniela</creatorcontrib><creatorcontrib>Marquina, Domingo</creatorcontrib><creatorcontrib>Navascués, Eva</creatorcontrib><creatorcontrib>Calderón, Fernando</creatorcontrib><creatorcontrib>Benito, Angel</creatorcontrib><creatorcontrib>Rauhut, Doris</creatorcontrib><creatorcontrib>Santos, Antonio</creatorcontrib><creatorcontrib>Benito, Santiago</creatorcontrib><title>Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine</title><title>Applied microbiology and biotechnology</title><addtitle>Appl Microbiol Biotechnol</addtitle><addtitle>Appl Microbiol Biotechnol</addtitle><description>Although there are many chemical compounds present in wines, only a few of these compounds contribute to the sensory perception of wine flavor. This review focuses on the knowledge regarding varietal aroma compounds, which are among the compounds that are the greatest contributors to the overall aroma. These aroma compounds are found in grapes in the form of nonodorant precursors that, due to the metabolic activity of yeasts during fermentation, are transformed to aromas that are of great relevance in the sensory perception of wines. Due to the multiple interactions of varietal aromas with other types of aromas and other nonodorant components of the complex wine matrix, knowledge regarding the varietal aroma composition alone cannot adequately explain the contribution of these compounds to the overall wine flavor. These interactions and the associated effects on aroma volatility are currently being investigated. This review also provides an overview of recent developments in analytical techniques for varietal aroma identification, including methods used to identify the precursor compounds of varietal aromas, which are the greatest contributors to the overall aroma after the aforementioned yeast-mediated odor release.</description><subject>Alcohols - analysis</subject><subject>Analysis</subject><subject>Aroma compounds</subject><subject>Biomedical and Life Sciences</subject><subject>Biotechnology</subject><subject>Chemical compounds</subject><subject>Fermentation</subject><subject>Flavor</subject><subject>Flavors</subject><subject>Identification methods</subject><subject>Life Sciences</subject><subject>Methods</subject><subject>Microbial Genetics and Genomics</subject><subject>Microbiology</subject><subject>Mini-Review</subject><subject>Odor</subject><subject>Odorants - analysis</subject><subject>Organic 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Daniela</au><au>Marquina, Domingo</au><au>Navascués, Eva</au><au>Calderón, Fernando</au><au>Benito, Angel</au><au>Rauhut, Doris</au><au>Santos, Antonio</au><au>Benito, Santiago</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine</atitle><jtitle>Applied microbiology and biotechnology</jtitle><stitle>Appl Microbiol Biotechnol</stitle><addtitle>Appl Microbiol Biotechnol</addtitle><date>2019-09-01</date><risdate>2019</risdate><volume>103</volume><issue>18</issue><spage>7425</spage><epage>7450</epage><pages>7425-7450</pages><issn>0175-7598</issn><eissn>1432-0614</eissn><abstract>Although there are many chemical compounds present in wines, only a few of these compounds contribute to the sensory perception of wine flavor. This review focuses on the knowledge regarding varietal aroma compounds, which are among the compounds that are the greatest contributors to the overall aroma. These aroma compounds are found in grapes in the form of nonodorant precursors that, due to the metabolic activity of yeasts during fermentation, are transformed to aromas that are of great relevance in the sensory perception of wines. Due to the multiple interactions of varietal aromas with other types of aromas and other nonodorant components of the complex wine matrix, knowledge regarding the varietal aroma composition alone cannot adequately explain the contribution of these compounds to the overall wine flavor. These interactions and the associated effects on aroma volatility are currently being investigated. This review also provides an overview of recent developments in analytical techniques for varietal aroma identification, including methods used to identify the precursor compounds of varietal aromas, which are the greatest contributors to the overall aroma after the aforementioned yeast-mediated odor release.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><pmid>31377872</pmid><doi>10.1007/s00253-019-10008-9</doi><tpages>26</tpages><orcidid>https://orcid.org/0000-0002-1674-8246</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Applied microbiology and biotechnology, 2019-09, Vol.103 (18), p.7425-7450 |
| issn | 0175-7598 1432-0614 |
| language | eng |
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| subjects | Alcohols - analysis Analysis Aroma compounds Biomedical and Life Sciences Biotechnology Chemical compounds Fermentation Flavor Flavors Identification methods Life Sciences Methods Microbial Genetics and Genomics Microbiology Mini-Review Odor Odorants - analysis Organic chemistry Perception Precursors Reviews Saccharomyces cerevisiae - metabolism Sensory evaluation Sensory perception Sulfhydryl Compounds - analysis Taste Vitis - chemistry Volatility Volatilization Wine Wine - analysis Wine and wine making Wines Yeast Yeasts |
| title | Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine |
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