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Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine.
Appl Microbiol Biotechnol. 2019 Sep; 103(18):7425-7450.AM

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.

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Authors+Show Affiliations

Ruiz J
Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain.
Kiene F
Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366, Geisenheim, Germany.
Belda I
Department of Biology, Geology, Physics & Inorganic Chemistry, Unit of Biodiversity and Conservation, Rey Juan Carlos University, 28933, Móstoles, Spain.
Fracassetti D
Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy.
Marquina D
Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain.
Navascués E
Department of Chemistry and Food Technology, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain.
Calderón F
Department of Chemistry and Food Technology, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain.
Benito A
Department of Chemistry and Food Technology, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain.
Rauhut D
Department of Microbiology and Biochemistry, Hochschule Geisenheim University, 65366, Geisenheim, Germany.
Santos A
Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain. ansantos@ucm.es.
Benito S
Department of Chemistry and Food Technology, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040, Madrid, Spain. santiago.benito@upm.es.

MeSH

AlcoholsFermentationOdorantsSaccharomyces cerevisiaeSulfhydryl CompoundsTasteVitisVolatilizationWine

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

31377872

Citation

Ruiz, Javier, et al. "Effects On Varietal Aromas During Wine Making: a Review of the Impact of Varietal Aromas On the Flavor of Wine." Applied Microbiology and Biotechnology, vol. 103, no. 18, 2019, pp. 7425-7450.
Ruiz J, Kiene F, Belda I, et al. Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine. Appl Microbiol Biotechnol. 2019;103(18):7425-7450.
Ruiz, J., Kiene, F., Belda, I., Fracassetti, D., Marquina, D., Navascués, E., Calderón, F., Benito, A., Rauhut, D., Santos, A., & Benito, S. (2019). Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine. Applied Microbiology and Biotechnology, 103(18), 7425-7450. https://doi.org/10.1007/s00253-019-10008-9
Ruiz J, et al. Effects On Varietal Aromas During Wine Making: a Review of the Impact of Varietal Aromas On the Flavor of Wine. Appl Microbiol Biotechnol. 2019;103(18):7425-7450. PubMed PMID: 31377872.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine. AU - Ruiz,Javier, AU - Kiene,Florian, AU - Belda,Ignacio, AU - Fracassetti,Daniela, AU - Marquina,Domingo, AU - Navascués,Eva, AU - Calderón,Fernando, AU - Benito,Angel, AU - Rauhut,Doris, AU - Santos,Antonio, AU - Benito,Santiago, Y1 - 2019/08/03/ PY - 2019/05/02/received PY - 2019/07/01/accepted PY - 2019/06/29/revised PY - 2019/8/5/pubmed PY - 2019/12/18/medline PY - 2019/8/5/entrez KW - Aroma KW - Esters KW - Higher alcohols KW - Terpenes KW - Thiols KW - Wine KW - Wine matrix SP - 7425 EP - 7450 JF - Applied microbiology and biotechnology JO - Appl Microbiol Biotechnol VL - 103 IS - 18 N2 - 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. SN - 1432-0614 UR - https://www.unboundmedicine.com/medline/citation/31377872/Effects_on_varietal_aromas_during_wine_making:_a_review_of_the_impact_of_varietal_aromas_on_the_flavor_of_wine_ DB - PRIME DP - Unbound Medicine ER -