Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine

Applied Microbiology and Biotechnology
Javier RuizSantiago Benito

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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Citations

Apr 15, 2020·Applied Microbiology and Biotechnology·Judith UnterkoflerDavid W Jeffery
Apr 1, 2020·AIMS Microbiology·Maria ParapouliEfstathios Hatziloukas
Aug 19, 2020·Foods·Gonzalo Garrido-BañuelosMihaela Mihnea
Dec 31, 2020·Foods·Maria CarpenaJesus Simal-Gandara
Feb 4, 2021·International Journal of Molecular Sciences·Javier VicenteSantiago Benito
Mar 2, 2021·Food Research International·Lethiwe Lynett MbuyaneBenoit Divol
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Mengqi LingYing Shi
May 17, 2021·Food Research International·Heng YaoJiangfei Meng
Aug 10, 2021·Frontiers in Microbiology·Xiaoyu XuBin Wang

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Methods Mentioned

BETA
glycosylation
acetylation
genetic modification
NMR

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