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13 pages, 1806 KiB

Open AccessArticle

New Insight on the Formation of 2-Aminoacetophenone in White Wines

by Tatjana Radovanović Vukajlović, Christian Philipp, Phillip Eder, Martin Šala, Vid Simon Šelih, Andreja Vanzo, Katja Šuklje, Klemen Lisjak, Melita Sternad Lemut, Reinhard Eder and Guillaume Antalick

Appl. Sci. 2023, 13(14), 8472; https://doi.org/10.3390/app13148472 - 22 Jul 2023

Cited by 4 | Viewed by 1763

Abstract

This study aimed to improve the understanding of 2-aminoacetophenone (2-AAP) formation in white wines, a compound responsible for atypical ageing (ATA) associated with a rapid loss of white wine fruity aroma and to the development of unpleasant odors. Two surveys performed in 139 [...] Read more.

This study aimed to improve the understanding of 2-aminoacetophenone (2-AAP) formation in white wines, a compound responsible for atypical ageing (ATA) associated with a rapid loss of white wine fruity aroma and to the development of unpleasant odors. Two surveys performed in 139 white wines from Central Europe investigated the varietal effect on wine tendency to form 2-AAP during ageing. The role of some antioxidants and important transition metal ions present in wine (Fe, Cu and Mn) in the formation of 2-AAP was also investigated. The surveys highlighted that Muscat and Riesling wines showed significantly higher concentrations of 2-AAP than Chardonnay and some other regional varieties found in Central Europe such as Grüner Veltliner, Welschriesling and Zelen. The origin of such varietal effects could not be related to the level of any 2-AAP precursor. On the other hand, some of the important wine matrix effects were highlighted. A certain variability in capacity of different antioxidants to limit 2-AAP formation was observed. Supplementations of commercial tannins in wines tended to be more efficient than glutathione in preserving wines from the formation of 2-AAP. Transition metal ions significantly impacted 2-AAP synthesis through complex interactions. Generally, Fe and Mn tended to promote formation of 2-AAP, while the presence of Cu limited it. The higher concentration of transition metal ions significantly improved the efficiency of antioxidants to reduce 2-AAP formation. Further studies investigating the origin of varietal effects and the complex matrix effects involving metal ions and antioxidants in 2-AAP production are warranted. Full article

(This article belongs to the Special Issue New Frontiers in Wine Sciences)

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17 pages, 796 KiB

Open AccessFeature PaperArticle

Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines

by Davide Slaghenaufi, Giovanni Luzzini, Matteo Borgato, Anita Boscaini, Andrea Dal Cin, Vittorio Zandonà and Maurizio Ugliano

Appl. Sci. 2023, 13(6), 3609; https://doi.org/10.3390/app13063609 - 11 Mar 2023

Cited by 9 | Viewed by 3149

Abstract

In this work, the aromatic characterization of commercially available Prosecco wines with a price range between EUR 7 and 13 was carried out. These wines came from three different areas of origin: Valdobbiadene, Asolo and Treviso. Seventy volatile compounds were identified and quantified [...] Read more.

In this work, the aromatic characterization of commercially available Prosecco wines with a price range between EUR 7 and 13 was carried out. These wines came from three different areas of origin: Valdobbiadene, Asolo and Treviso. Seventy volatile compounds were identified and quantified in the wines. Quantitatively, the wines were mainly characterized by compounds of fermentation origin (alcohols, acids, esters), and C₆-alcohols, and to a lesser extent, terpenes, low molecular weight volatile sulfur compounds (VSC), and benzenoids. To determine their impact on the aroma of Prosecco wine, the respective OAVs were calculated. The molecules with higher OAV were ethyl hexanoate, isoamyl acetate, and β-damascenone. More generally, esters, responsible for fruity notes, seemed to play a major role in the aroma of Prosecco wine. Investigation into the possible effect of different production zones indicated 16 significantly different compounds accounting for differences between the various areas of origin of the wines, being mostly VSC, esters and C₆-alcohols. A sensory evaluation through a sorting task highlighted the formation of clusters; wine samples were divided into two main groups partially attributable to the areas of origin. From a chemical point of view, cluster A was richer in esters, while cluster B had, on average, higher concentrations of compounds associated with wine aging such as cyclic terpenes, norisoprenoids (TDN and vitispirane), and VSC. Full article

(This article belongs to the Special Issue New Frontiers in Wine Sciences)

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16 pages, 540 KiB

Open AccessArticle

Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential

by Marianna De Gioia, Pasquale Russo, Nicola De Simone, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi and Mariagiovanna Fragasso

Appl. Sci. 2022, 12(24), 12760; https://doi.org/10.3390/app122412760 - 12 Dec 2022

Cited by 11 | Viewed by 2589

Abstract

The topic of microbial interactions is of notable relevance in oenology, being connected with their impact on microbial biodiversity and wine quality. The interactions among different couples of microorganisms, in particular yeasts and lactic acid bacteria representative of the must/wine microbial consortium, have [...] Read more.

The topic of microbial interactions is of notable relevance in oenology, being connected with their impact on microbial biodiversity and wine quality. The interactions among different couples of microorganisms, in particular yeasts and lactic acid bacteria representative of the must/wine microbial consortium, have been tested in this study. This interaction’s screening has been implemented by means of plate assays, using culture medium, grape juice, and wine agar as substrates. Different antagonistic phenomena have been detected, belonging to the following interaction categories: yeast-yeast, yeast-bacteria, bacteria-yeast, and bacteria-bacteria. In general, the inhibitory activity has been observed in all three media agar used as substrates, resulting in more frequent on culture medium, followed by grape juice and, finally, wine. Specifically, the work is one of the first reports demonstrating the reciprocal interactions between non-Saccharomyces yeasts (NSY) and malolactic bacteria. The findings shed new light on the co-inoculation of the yeast starter culture with malolactic bacteria, as well as the biocontrol potential of Lactic Acid Bacteria (LAB) strains. Highlighted microbial interactions are relevant for the management of alcoholic fermentation, malolactic fermentation, and the development of distinctive aroma profiles, control of spoilage yeasts, and the selection of tailored mixed starter cultures. In addition, the plate assay method could be a fast, cheap, and suitable method to exclude negative interactions among Saccharomyces spp., NSY, and malolactic bacteria during trials from regional spontaneous fermentations with the aim to select tailored mixed starter cultures. Full article

(This article belongs to the Special Issue New Frontiers in Wine Sciences)

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16 pages, 818 KiB

Open AccessArticle

Preliminary Evaluation of the Use of Thermally-Dried Immobilized Kefir Cells in Low Alcohol Winemaking

by Anastasios Nikolaou, Georgios Sgouros, Valentini Santarmaki, Gregoria Mitropoulou and Yiannis Kourkoutas

Appl. Sci. 2022, 12(12), 6176; https://doi.org/10.3390/app12126176 - 17 Jun 2022

Cited by 5 | Viewed by 1697

Abstract

Low alcohol wines (≤10.5% vol) are novel products that have gradually been gaining the consumers’ and market’s interest over the last decade. Taking into account the technological properties of immobilized cell systems alongside with the commercial need for dry cultures, the aim of [...] Read more.

Low alcohol wines (≤10.5% vol) are novel products that have gradually been gaining the consumers’ and market’s interest over the last decade. Taking into account the technological properties of immobilized cell systems alongside with the commercial need for dry cultures, the aim of the present study was to assess the suitability of thermally-dried immobilized kefir cells on DCM, apples pieces, and grape skins in low alcohol wine production. Storage of thermally-dried kefir culture in various temperatures (−18, 5, and 20 °C) resulted in high viability rates for immobilized cells (up to 93% for yeasts/molds immobilized on grape skins and stored at −18 °C for 6 months). Fermentation activity was maintained after storage in all cases, while high operational stability was confirmed in repeated batch fermentations for a period of 6 months. Principal Component Analysis (PCA) revealed that the fermentation temperature rather than the state of kefir culture affected significantly volatiles detected by Head Space Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry analysis. Notably, all new products were of high quality and approved by the sensory panel. Full article

(This article belongs to the Special Issue New Frontiers in Wine Sciences)

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21 pages, 2982 KiB

Open AccessArticle

Plant Fibers in Comparison with Other Fining Agents for the Reduction of Pesticide Residues and the Effect on the Volatile Profile of Austrian White and Red Wines

by Christian Philipp, Phillip Eder, Moritz Hartmann, Elsa Patzl-Fischerleitner and Reinhard Eder

Appl. Sci. 2021, 11(12), 5365; https://doi.org/10.3390/app11125365 - 9 Jun 2021

Cited by 6 | Viewed by 2685

Abstract

Pesticide residues in Austrian wines have so far been poorly documented. In 250 wines, 33 grape musts and 45 musts in fermentation, no limit values were exceeded, but in some cases high levels (>0.100 mg/L) of single residues were found, meaning that a [...] Read more.

Pesticide residues in Austrian wines have so far been poorly documented. In 250 wines, 33 grape musts and 45 musts in fermentation, no limit values were exceeded, but in some cases high levels (>0.100 mg/L) of single residues were found, meaning that a reduction of these levels before bottling could make sense. In the course of this study, a white and a red wine were spiked with a mix of 23 pesticide residues from the group of fungicides (including botryticides), herbicides and insecticides. The influence of the following treatments on residue concentrations and volatile profiles were investigated: two activated charcoal products, a bentonite clay, two commercial mixed fining agents made of bentonite and charcoal, two yeast cell wall products, and a plant fiber-based novel filter additive. The results of this study show that all the agents tested reduced both residues and volatile compounds in wine, with activated charcoal having the strongest effect and bentonite the weakest. The mixed agents and yeast wall products showed less aroma losses than charcoal products, but also lower residue reduction. Plant fibers showed good reduction of pesticides with moderate aroma damage, but these results need to be confirmed under practical conditions. Full article

(This article belongs to the Special Issue New Frontiers in Wine Sciences)

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17 pages, 4437 KiB

Open AccessArticle

A Gas Chromatography-Mass Spectrometry Method for the Determination of Fatty Acids and Sterols in Yeast and Grape Juice

by Cody Williams, Lethiwe L. Mbuyane, Florian F. Bauer, Lucky Mokwena, Benoit Divol and Astrid Buica

Appl. Sci. 2021, 11(11), 5152; https://doi.org/10.3390/app11115152 - 1 Jun 2021

Cited by 13 | Viewed by 7784

Abstract

Lipids are essential components of all living cells. In an oenological context, the supply of unsaturated lipids in grape juice allows the yeasts to grow and ferment, despite very low levels of oxygen. The current study proposes a systematic optimization procedure for the [...] Read more.

Lipids are essential components of all living cells. In an oenological context, the supply of unsaturated lipids in grape juice allows the yeasts to grow and ferment, despite very low levels of oxygen. The current study proposes a systematic optimization procedure for the analysis of fatty acids and sterols relevant to the grape fermentation process, including both extracellular and intracellular (i.e., yeast cells) lipids. Even though it was extensive, the sample preparation yielded reproducible results for all compounds of interest. The stability of the analyzed compounds was also tested to offer some implementation flexibility for the extensive procedure. The performance parameters (i.e., selectivity, linearity, limit of detection and quantitation, accuracy, and precision) indicated that the method was suitable for future practical implementation. The proof of concept also suggests that the list of compounds of interest can be expanded if additional peaks are identified. Given the large variation in concentrations, the dilution of the matrix needs to be carefully considered in order to ensure that the lipids of interest are still within the dynamic range and not below the limit of detection and/or quantification. Full article

(This article belongs to the Special Issue New Frontiers in Wine Sciences)

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22 pages, 1462 KiB

Open AccessArticle

Population Dynamics and Yeast Diversity in Early Winemaking Stages without Sulfites Revealed by Three Complementary Approaches

by Sara Windholtz, Lucie Dutilh, Marine Lucas, Julie Maupeu, Amélie Vallet-Courbin, Laura Farris, Joana Coulon and Isabelle Masneuf-Pomarède

Appl. Sci. 2021, 11(6), 2494; https://doi.org/10.3390/app11062494 - 11 Mar 2021

Cited by 21 | Viewed by 4114

Abstract

Nowadays, the use of sulfur dioxide (SO₂) during the winemaking process is a controversial societal issue. In order to reduce its use, various alternatives are emerging, in particular bioprotection by adding yeasts, with different impacts on yeast microbiota in early winemaking [...] Read more.

Nowadays, the use of sulfur dioxide (SO₂) during the winemaking process is a controversial societal issue. In order to reduce its use, various alternatives are emerging, in particular bioprotection by adding yeasts, with different impacts on yeast microbiota in early winemaking stages. In this study, quantitative-PCR and metabarcoding high-throughput sequencing (HTS) were combined with MALDI-TOF-MS to monitor yeast population dynamic and diversity in the early stages of red winemaking process without sulfites and with bioprotection by Torulaspora delbrueckii and Metschnikowia pulcherrima addition. By using standard procedures for yeast protein extraction and a laboratory-specific database of wine yeasts, identification at species level of 95% of the isolates was successfully achieved by MALDI-TOF-MS, thus confirming that it is a promising method for wine yeast identification. The different approaches confirmed the implantation and the niche occupation of bioprotection leading to the decrease of fungal communities (HTS) and Hanseniaspora uvarum cultivable population (MALDI-TOF MS). Yeast and fungi diversity was impacted by stage of maceration and, to a lesser extent, by bioprotection and SO₂, resulting in a modification of the nature and abundance of the operational taxonomic units (OTUs) diversity. Full article

(This article belongs to the Special Issue New Frontiers in Wine Sciences)

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Review

Jump to: Research

18 pages, 398 KiB

Open AccessReview

Wine Experiences: A Review from a Multisensory Perspective

by Raffaele Campo, Felipe Reinoso-Carvalho and Pierfelice Rosato

Appl. Sci. 2021, 11(10), 4488; https://doi.org/10.3390/app11104488 - 14 May 2021

Cited by 21 | Viewed by 6626

Abstract

The existing multisensory literature suggests that the combination of the different human senses in a controlled fashion during food/drink experiences can provide more enjoyment to consumers. The present research reviews recent literature relating multisensory perception with wine experiences, focusing on the interaction of [...] Read more.

The existing multisensory literature suggests that the combination of the different human senses in a controlled fashion during food/drink experiences can provide more enjoyment to consumers. The present research reviews recent literature relating multisensory perception with wine experiences, focusing on the interaction of the five basic senses (taste, smell, vision, touch, and sound). This is mostly being assessed from a perceptual and behavioral consumer perspective. Here, the authors report different ways in which such interactions across these senses can affect the way a wine is experienced, prior to, during, and even after tasting. The authors finish this literature review by providing some insights in the context of wine and food pairing, while also generally reflecting on potential future work. These insights may be inspirational for a diverse group of organizations working with wine. Based on such multisensory approaches, it may be possible to bring unforeseen sensations to the different wine experiences, while at the same time stressing particular sensory and/or emotional attributes. Full article

(This article belongs to the Special Issue New Frontiers in Wine Sciences)

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