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Fermentation
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Wine Aromas: 2nd Edition
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Wine Aromas: 2nd Edition

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (15 February 2025) | Viewed by 6911

Special Issue Editor

Dr. Federica Bonello

E-Mail Website
Guest Editor
CREA Research Centre for Viticulture and Enology, Via P. Micca 35, 14100 Asti, Italy
Interests: wine; grapes; mass-spectrometry; aromatic compounds; sensory analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Wine is a complex matrix with many volatile compounds that evolve over time. These volatile compounds are important to wine quality as they contribute to the aroma and varietal characteristics of wine. Recent development in the analysis of volatile compounds in wine has greatly improved our understanding of the complexity of wine aroma. Analytical methods used for wine aroma fingerprinting have shown the potential to determine the origin and quality of wine. Thus, research on volatile compounds responsible for wine aroma and their correlation with wine provenance and wine quality have increasingly attracted great interest of researchers and winegrowers. This Special Issue aims to present the latest research regarding wine aroma compounds, and we welcome manuscripts on topics including but not limiting to the chemical and sensory characterization of aroma compounds in grapes and wine, factors influencing the production of aroma compounds in wine during fermentation and maturation, and analytical methods (chemical or sensory) for wine aroma analysis.

Dr. Federica Bonello
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • ageing
  • aromatic compounds
  • bacteria
  • fermentation
  • grape
  • varietal characteristics
  • wine
  • yeast
  • sensory analysis

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Published Papers (5 papers)

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Research

13 pages, 1865 KiB  
Article
Synergistic Effect Enhances Aromatic Profile in Beer Brewing Through Mixed-Culture Fermentation of Pichia kluyveri and Saccharomyces cerevisiae var. diastaticus
by Youyan Rong, Xiaoxue Yu and Kai Hong
Fermentation 2025, 11(3), 148; https://doi.org/10.3390/fermentation11030148 - 17 Mar 2025
Viewed by 449
Abstract
Saccharomyces cerevisiae is one of the important species of traditional fermented foods and beverages. However, incorporating non-Saccharomyces in the fermentation process is a promising strategy to improve the organoleptic profile. In this study, we assessed the potential of a wild Pichia kluyveri [...] Read more.
Saccharomyces cerevisiae is one of the important species of traditional fermented foods and beverages. However, incorporating non-Saccharomyces in the fermentation process is a promising strategy to improve the organoleptic profile. In this study, we assessed the potential of a wild Pichia kluyveri strain (PKL) to augment the aromatic profile in beer brewing while maintaining high fermentation attenuation through inoculation with Saccharomyces cerevisiae var. diastaticus yeast (SY) in both simultaneous (SI-PKL/SY) and sequential (SE-3-PKL/SY) approaches. The fermentation performance was analyzed by residual sugar content, volatile organic compounds, and sensory evaluation. The results indicated that both co-fermentation methods yielded residual sugar levels comparable to those of SY monoculture fermentation. The 2-phenethyl acetate, isoamyl acetate, and linalool in SE-3-PKL/SY increased 12.00, 12.37, and 1.17 folds than the SY monoculture, respectively. Furthermore, the incremental concentrations of these compounds contributed to the highest acceptability and prominent fruity notes in the SE-3-PKL/SY coculture. The current study is the first to report on the co-fermentation with Pichia kluyveri and Saccharomyces cerevisiae var. diastaticus in beer brewing. These findings highlighted the importance of Pichia kluyveri in shaping the ameliorative aroma profile of fermentation production. Full article
(This article belongs to the Special Issue Wine Aromas: 2nd Edition)
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15 pages, 2147 KiB  
Article
Impact of Dried Stems on the Chemical Profile of Passito Wines: A Case Study of Four Veneto Varieties
by Giovanni Luzzini, Loris Colognato, Leonardo Vanzo, Jessica Anahi Samaniego Solis, Naíssa Prévide Bernardo, Rosario Pascale, Beatrice Perina, Giacomo Cristanelli, Maurizio Ugliano and Davide Slaghenaufi
Fermentation 2025, 11(1), 18; https://doi.org/10.3390/fermentation11010018 - 3 Jan 2025
Viewed by 1025
Abstract
In winemaking, the use of stems during fermentation is rarely employed due to some undesirable side effects. While the effect of fresh stems on wine is extensively studied, to date limited information is available about the effect of dried stems. This study aimed [...] Read more.
In winemaking, the use of stems during fermentation is rarely employed due to some undesirable side effects. While the effect of fresh stems on wine is extensively studied, to date limited information is available about the effect of dried stems. This study aimed to investigate the impact of dried stems on the chemical and sensory profile of passito wines. Four withered grape varieties were selected for winemaking: three red and one white from the Verona area. Grapes were fermented with and without withered stems. A major impact on enological parameters, in particular pH and total polyphenols, was observed. In terms of volatile compounds, no release of C6 alcohols—compounds with undesirable herbaceous odors—was detected. Varietal-dependent release of 3-isobutyl-2-methoxypyrazine (IBMP) was also observed; however in most cases, the content was below the odor threshold. Furthermore, dried stems significantly decreased methanethiol content, likely due to adsorption phenomena. Minor differences were observed in acetate esters, terpenes, and norisoprenoids, though these were not consistent across all wine types. From a sensory point of view, a significant variety-dependent effect was observed, mostly due to IBMP, ethyl acetate, and β-damascenone. Full article
(This article belongs to the Special Issue Wine Aromas: 2nd Edition)
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14 pages, 1030 KiB  
Article
Exploring the Impact of Extended Maceration on the Volatile Compounds and Sensory Profile of Monastrell Red Wine
by Alejandro Martínez-Moreno, Rosa Toledo-Gil, Ana Belén Bautista-Ortin, Encarna Gómez-Plaza, José Enrique Yuste and Fernando Vallejo
Fermentation 2024, 10(7), 343; https://doi.org/10.3390/fermentation10070343 - 29 Jun 2024
Cited by 1 | Viewed by 1879
Abstract
Volatile organic compounds (VOCs) are crucial to the wine’s overall quality since they define the aromatic profile. The aim of this study was to investigate whether a 146-day extended maceration (EM) treatment positively affects the aromatic and sensory properties of Monastrell red wine. [...] Read more.
Volatile organic compounds (VOCs) are crucial to the wine’s overall quality since they define the aromatic profile. The aim of this study was to investigate whether a 146-day extended maceration (EM) treatment positively affects the aromatic and sensory properties of Monastrell red wine. A total of 43 aromatic compounds belonging to different chemical classes were identified using solid-phase microextraction combined with gas chromatography–mass spectrometry (SPME/GC-MS). In general, EM treatment decreased both the number and total relative concentration of VOCs. Specifically, EM decreased the concentration of alcohols, terpenes and sulphur compounds compared to control wines. However certain compounds such as 2-ethyl-1-hexanol, phenylethyl and ethyl decanoate significantly increased with prolonged maceration. Conversely, EM treatment did not significantly affect the total relative concentrations of esters and ketones. From sensorial point of view, the triangular test showed a positive identification of wines (10/18) with a significant preference for EM wines. Moreover, descriptive analysis revealed that EM wines scored lower values in appearance, aroma and taste. Future research should aim to optimize maceration time to enhance the content of VOCs without compromising the sensory quality of the wine. Full article
(This article belongs to the Special Issue Wine Aromas: 2nd Edition)
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15 pages, 3355 KiB  
Article
Impact of Long-Term Bottle Aging on Color Transition, Polymers, and Aromatic Compounds in Mulberry Wine
by Jieling Cai, Huihui Peng, Wanqin Zhang, Ling Yuan, Yang Liu, Wenyu Kang and Bo Teng
Fermentation 2024, 10(6), 271; https://doi.org/10.3390/fermentation10060271 - 22 May 2024
Viewed by 1462
Abstract
Long-term aging has traditionally been associated with issues such as color fading and oxidation; therefore, it limits grape wine production. Here, we analyzed 90 bottles of mulberry wine aged for various periods (up to 12 years) and observed unique trends in color, flavor, [...] Read more.
Long-term aging has traditionally been associated with issues such as color fading and oxidation; therefore, it limits grape wine production. Here, we analyzed 90 bottles of mulberry wine aged for various periods (up to 12 years) and observed unique trends in color, flavor, and aroma compounds during prolonged aging. Results from Somers and methylcellulose precipitation (MCP) assays indicated that the tannin and anthocyanin concentrations in newly fermented mulberry wines were 167 to 216 mg/L and 1.04 to 1.37 g/L, respectively. The total phenolics, tannins, and anthocyanin contents exhibited significant negative correlations with aging years, while the non-bleachable pigment content and hue showed positive correlations with aging times. High-performance liquid chromatography–electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS) analysis further revealed a positive correlation between the content of pyranoanthocyanins (including cyanidin-3-O-glucoside-pyruvic acid, cyanidin-3-O-glucoside-acetaldehyde, cyanidin-3-O-glucoside-4-vinocatechol, and cyanidin-3-O-glucoside-4-vinophenol) and aging times, whereas the impacts of aging on the polymeric pigment (cyanidin-3-O-glucoside-epicatechin) were not observed. This suggests that the anthocyanins in mulberry wine primarily transformed into pyranoanthocyanins rather than polymeric pigments during aging. The aging-induced reductions in protein, polysaccharide, and key aroma compounds (contributing to the fruity, sweet and floral odors) remained unaffected by prolonged aging. Full article
(This article belongs to the Special Issue Wine Aromas: 2nd Edition)
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12 pages, 2290 KiB  
Article
A Study of Condensates Collected during the Fermentation of Grape Must
by Jakub Humaj, Mojmir Baron, Michal Kumsta, Jiri Sochor and Pavel Pavlousek
Fermentation 2024, 10(4), 206; https://doi.org/10.3390/fermentation10040206 - 10 Apr 2024
Viewed by 1364
Abstract
This article deals with the analysis of the condensates which are formed from fermentation gases during the fermentation of grape must. The experiment was divided into two parts. In the first part, the evolution of the individual volatiles was monitored throughout the whole [...] Read more.
This article deals with the analysis of the condensates which are formed from fermentation gases during the fermentation of grape must. The experiment was divided into two parts. In the first part, the evolution of the individual volatiles was monitored throughout the whole fermentation process of the Riesling variety. In the second part, the condensates from three different grape varieties (Riesling, Merlot, Sauvignon blanc) were investigated and the total content of the selected volatile substances was measured at the end of the fermentation. Attention was focused on the measurements using a GC-MS (gas chromatography-mass spectrometry) for the volatile substances: isoamyl alcohol, isobutyl alcohol, 1-propanol, ethyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, acetaldehyde, acetic acid, and acetoin. In addition, changes in the alcohol content of the condensate, with respect to the fermentation phase, were analysed. From the results of part 1, the quantity of the substances under investigation produced during fermentation was determined. The highest concentration of flavour compounds was during the fourth and fifth days of fermentation. The most dominant substance was isoamyl alcohol with a concentration of 1267 mg−1.The results of part 2 led to a comparison of the overall profile of volatiles between the varieties. The results showed that the condensates have both a high content of volatile substances and of alcohol. It was also shown that the Sauvignon blanc variant had the highest number of volatile compounds in the representation. The Merlot and Riesling variants were very similar. This product has an exceptionally high potential for further use in the wine or food industry. Full article
(This article belongs to the Special Issue Wine Aromas: 2nd Edition)
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