Volatilomics of Fruit Wines

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2024 Jun 19

PMID 38893332

Authors

Tomasz Tarko

Aleksandra Duda

Affiliations

Soon will be listed here.

Abstract

Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main groups of compounds that shape the aroma of wines, their origin, precursors, and selected metabolic pathways. The paper classifies fruit wines into several categories, including ciders and apple wines, cherry wines, plum wines, berry wines, citrus wines, and exotic wines. The following article discusses the characteristics of volatiles that shape the aroma of each group of wine and the concentrations at which they occur. It also discusses how the strain and species of yeast and lactic acid bacteria can influence the aroma of fruit wines. The article also covers techniques for evaluating the volatile compound profile of fruit wines, including modern analytical techniques.

Citing Articles

Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage.

Xu B, Yang X, Zhao J, Yu B, Li J, Zhu X Food Chem X. 2025; 25():102128.

PMID: 39829995 PMC: 11741023. DOI: 10.1016/j.fochx.2024.102128.

References

Malherbe S, Fromion V, Hilgert N, Sablayrolles J . Modeling the effects of assimilable nitrogen and temperature on fermentation kinetics in enological conditions. Biotechnol Bioeng. 2004; 86(3):261-72. DOI: 10.1002/bit.20075. View

McKay M, Bauer F, Panzeri V, Buica A . Investigation of olfactory interactions of low levels of five off-flavour causing compounds in a red wine matrix. Food Res Int. 2020; 128:108878. DOI: 10.1016/j.foodres.2019.108878. View

Rosi I, Vinella M, Domizio P . Characterization of beta-glucosidase activity in yeasts of oenological origin. J Appl Bacteriol. 1994; 77(5):519-27. DOI: 10.1111/j.1365-2672.1994.tb04396.x. View

Herrero M, Garcia L, Diaz M . The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation. J Agric Food Chem. 2003; 51(11):3455-9. DOI: 10.1021/jf021015e. View

Beltran G, Novo M, Guillamon J, Mas A, Rozes N . Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds. Int J Food Microbiol. 2007; 121(2):169-77. DOI: 10.1016/j.ijfoodmicro.2007.11.030. View

Saerens S, Delvaux F, Verstrepen K, Thevelein J . Production and biological function of volatile esters in Saccharomyces cerevisiae. Microb Biotechnol. 2011; 3(2):165-77. PMC: 3836583. DOI: 10.1111/j.1751-7915.2009.00106.x. View

Belda I, Ruiz J, Esteban-Fernandez A, Navascues E, Marquina D, Santos A . Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement. Molecules. 2017; 22(2). PMC: 6155689. DOI: 10.3390/molecules22020189. View

Niyomvong N, Trakunjae C, Boondaeng A . Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Zal1 and Common Wine Yeasts. Molecules. 2023; 28(7). PMC: 10095891. DOI: 10.3390/molecules28073009. View

Diaz-Maroto M, Schneider R, Baumes R . Formation pathways of ethyl esters of branched short-chain fatty acids during wine aging. J Agric Food Chem. 2005; 53(9):3503-9. DOI: 10.1021/jf048157o. View

10.

Swiegers J, Pretorius I . Yeast modulation of wine flavor. Adv Appl Microbiol. 2005; 57:131-75. DOI: 10.1016/S0065-2164(05)57005-9. View

11.

Selli S, Canbas A, Varlet V, Kelebek H, Prost C, Serot T . Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck). J Agric Food Chem. 2007; 56(1):227-34. DOI: 10.1021/jf072231w. View

12.

Cardinale M, Trinchera R, Natrella G, Difonzo G, De Benedittis C, Damato I . Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate ( L.) Wines Obtained by Different Cultivar×Yeast Combinations. Foods. 2021; 10(8). PMC: 8392717. DOI: 10.3390/foods10081913. View

13.

Mazauric J, Salmon J . Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines. J Agric Food Chem. 2005; 53(14):5647-53. DOI: 10.1021/jf050308f. View

14.

Picinelli Lobo A, Pando Bedrinana R, Rodriguez Madrera R, Suarez Valles B . Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction. Food Chem. 2020; 338:127829. DOI: 10.1016/j.foodchem.2020.127829. View

15.

Perez-Serradilla J, Luque de Castro M . Role of lees in wine production: A review. Food Chem. 2015; 111(2):447-56. DOI: 10.1016/j.foodchem.2008.04.019. View

16.

Liu R, Liu Y, Zhu Y, Kortesniemi M, Zhu B, Li H . Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation. Foods. 2022; 11(23). PMC: 9735701. DOI: 10.3390/foods11233789. View

17.

Grutzmann Arcari S, Caliari V, Sganzerla M, Godoy H . Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method. Talanta. 2017; 174:752-766. DOI: 10.1016/j.talanta.2017.06.074. View

18.

Feng Y, Liu M, Ouyang Y, Zhao X, Ju Y, Fang Y . Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area. Food Nutr Res. 2015; 59:29290. PMC: 4663194. DOI: 10.3402/fnr.v59.29290. View

19.

Vilela A, Ferreira R, Nunes F, Correia E . Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma. Foods. 2020; 9(9). PMC: 7555520. DOI: 10.3390/foods9091244. View

20.

Han S, Yang J, Choi K, Kim J, Adhikari K, Lee J . Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability. Foods. 2022; 11(4). PMC: 8871119. DOI: 10.3390/foods11040603. View