Search Results (153)

Sherry wines from the Jerez–Xérès–Sherry PDO are globally renowned for their unique sensory complexity, yet their food pairing guidelines have traditionally remained empirical. This study aims to establish a scientific foundation for these harmonies by integrating consumer perception, descriptive sensory analysis, and volatile compound profiling. Three Sherry styles (Fino, Oloroso, and Pedro Ximénez) were evaluated against fifteen food matrices using consumer tastings (Likert and Linking tests via the SensoGraph application), an expert consensus group, and GC–MS techniques (SBSE and HSSE). Results indicate that Fino exhibits a strong affinity for saline and umami profiles, while Oloroso harmonizes best with umami taste and substantial body. Conversely, Pedro Ximénez is driven by sweetness and persistence, with saltiness acting as a primary antagonist. At the molecular level, the research suggested the existence of potential chemical correspondences, such as the furan family in the PX–chocolate pairing. However, findings suggest that pairing success depends more on the perceptual relevance and odor potency of shared molecules than on the absolute count of common compounds. This study provides certain evidence that pairing quality is determined by specific sensory and chemical interactions, transitioning Sherry wine gastronomy from intuitive tradition toward a systematic, indicative model. Full article

To explore coffee’s effect on sweet rice wine quality, this study developed a novel fermented beverage using round glutinous rice and coffee powder as raw materials. The fermentation process was optimized using an orthogonal array design combined with fuzzy comprehensive evaluation. Flavor, physicochemical properties, and antioxidant activities were systematically evaluated via electronic tongue (E-tongue), gas chromatography–mass spectrometry (GC-MS), and gas chromatography–ion mobility spectrometry (GC-IMS). The optimal fermentation parameters were 0.6% fermentation starter (Jiuqu), 10% coffee powder, a fermentation time of 56 h, and a temperature of 28 °C. Adding coffee powder significantly increased total flavonoid content. Compared to the control group, the scavenging activities against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⁺), as well as hydroxyl radicals, increased by 18.36%, 7.40%, and 10.96%, respectively, compared to the control group. Flavor analysis identified 173 volatile organic compounds, demonstrating strong complementarity between GC-MS and GC-IMS. The addition of coffee powder preserved traditional sweet rice wine components while introducing roasted heterocyclic compounds, such as 2-methylpyrazine and 2-ethylfuran, thereby imparting nutty and roasted characteristics. E-tongue analysis revealed enhanced sensor responses for sweetness, bitterness, and saltiness, along with decreased umami. In conclusion, the addition of coffee powder is an effective strategy to enhance the in vitro antioxidant activity and enrich the flavor profile of sweet rice wine. This study provides a scientific basis for the application of coffee in traditional fermented foods. Full article

Pedro Ximénez sweet wines are traditionally produced from raisined grapes and are characterised by very high sugar and ethanol contents. However, there is growing interest in wines with lower sweetness and improved sensory balance. The aim of this study was to evaluate the effect of controlled partial fermentation of Pedro Ximénez raisined grape must prior to fortification on the chemical and sensory properties of the resulting wines. Fermentations were conducted until ethanol concentrations of 3.0, 5.0, 6.5, and 7.7% (v/v) were reached, after which fermentation was arrested, and all wines were standardized to a final ethanol concentration of 9% (v/v). Fermentation progression resulted in a reduction of residual sugar content from 445 to 313 g/L and significant increases in titratable acidity, volatile acidity, glycerol, higher alcohols, ethyl acetate, and 2-phenylethanol. Hierarchical cluster analysis confirmed that fermentation degree was the main factor driving wine differentiation. Sensory evaluation showed that partial fermentation reduced the intensity of characteristic descriptors such as honey, raisin, and fig while simultaneously decreasing sweetness perception and increasing freshness and overall balance. Wines fermented to 6.5 and 7.7% (v/v) ethanol received the highest preference scores from the expert sensory panel. These results indicate that controlled partial fermentation is a feasible technological strategy for modifying the composition and sensory profile of Pedro Ximénez wines and provide a basis for further optimization of alternative, less sweet Pedro Ximénez-style wines. Full article

Fruit wines fermented from citrus fruits are highly popular worldwide. The flavor profiles of fruit wines (ELFW, SLFW, PLFW) fermented from three different varieties of lemons (Eureka lemon, ELFW; Sweet lemon, SLFW; and Perfume lemon, PLFW) were investigated by odor activity values combined with multivariate statistical analysis. Volatile compounds in fruit wines were qualitatively and quantitatively analyzed using solid-phase microextraction (SPME) coupled with gas chromatography–mass spectrometry (GC–MS) and multidimensional GC–MS (MDGC–MS). A total of 85 volatile compounds were identified across the samples, with ELFW containing the highest number (67), followed by SLFW (65) and PLFW (58). Alcohols (51.25–73.50%) dominated the volatiles, followed by hydrocarbons and esters. α-Terpineol, 4-terpineol, and d-limonene dominated ELFW, SLFW, and PLFW respectively. Forty-six characteristic flavor compounds were screened, and fenchol showed the highest OAVs. Using OPLS-DA combined with variable importance in projection (VIP), 17 key flavor markers were identified to distinguish flavor difference among three lemon cultivar-based fermented fruit wines. Full article

Sea buckthorn is rich in functional components but features high acidity and susceptibility to oxidative deterioration, leading to flavor defects such as sour–astringent taste and rancidity in single-fruit wine. Co-fermentation is an effective strategy for flavor and nutrition complementarity, but the dynamic evolution of volatile aroma during yeast–lactic acid bacteria combined fermentation of such wine remains unclear. This study employed ‘Zhuangyuan Huang’ sea buckthorn and ‘Marselan’ grape to produce the composite fruit wine via sequential co-fermentation, and systematically investigated dynamic aroma changes using HS-SPME-GC-MS, orthogonal partial least squares discriminant analysis (OPLS-DA), and relative odor activity value (ROAV) analysis. Results revealed that post-fermentation, total detected volatile compounds increased from 90 to 118, with esters and alcohols rising by 24 and 11 respectively, serving as core contributors to enhanced aroma richness. ROAV analysis demonstrated this process significantly reduced the contribution of off-flavor acids, boosted the importance of floral, fruity, and sweet compounds, and elevated the sensory score from 26.8 to 84.1. OPLS-DA further confirmed significant inter-stage aroma differences with excellent intergroup discrimination. These findings confirm that this sequential fermentation breaks processing bottlenecks of high-acid fruits, reveals the synergistic flavor-modulating effects of multi-microbial sequential fermentation, and provides theoretical support for process optimization and high-value processing of composite fruit wine. Full article

Pineapple glutinous rice wine is a popular fermented beverage, yet its flavor and quality remain highly affected by yeast strains. This study aimed to explore the effects of four commercial yeasts, namely La Raffinée (Ra), La Bayanus (Ba), La Délicieuse (De), and Angel wine yeast (AWY), on the quality of pineapple glutinous rice wine. Fermentation indices including Brix and alcohol content were dynamically monitored, while final wine samples were analyzed for color difference, sensory quality and aroma components by gas chromatography–ion mobility spectrometry (GC-IMS). Results showed that all yeasts had optimal fermentation efficiency, sugar-to-alcohol conversion, physicochemical properties and sensory quality at an addition level of 0.2 g/L. The 0.2 g/L De group achieved the optimal overall quality with an alcohol content of 10.01% vol, the highest ester content (22.55%) and the lowest acid content (12.18%), presenting a balanced flavor, prominent pineapple aroma and refreshing taste. In contrast, Ba led to higher acidity and Angel wine yeast contributed to greater sweetness. Overall, 0.2 g/L De yeast effectively coordinated pineapple aroma and glutinous rice wine characteristics, providing a practical reference for optimizing the production and quality improvement of pineapple glutinous rice wine. Full article

Japonica rice offers high cost-effectiveness and yield, with the potential to replace glutinous rice in Chinese sweet rice wine (CSRW) brewing. It can be classified into aromatic and non-aromatic types, but whether different varieties cause flavor and metabolite differences in CSRW remains unclear. In this study, glutinous rice (GR), three aromatic japonica varieties (CS-217, HXR-450, SXJ-1018), and two non-aromatic varieties (TA-1, HR-1212) were used as raw materials. The qualities of different CSRWs were evaluated through physicochemical indices, sensory evaluation, phenolic and flavonoid contents, antioxidant capacities, HS-GC-IMS, and UPLC-MS/MS. The results showed that CS-217 displayed the highest total acid content, along with excellent overall sensory evaluation, total phenolic content, and antioxidant capacity. A total of 28 VOCs were identified by HS-GC-IMS, among which 13 compounds with VIP ≥ 1, including butyl isobutyrate, butyl acetate, and ethyl pentanoate, were identified as key flavor discriminant factors. Additionally, 2501 non-volatile metabolites were identified, and five key metabolic pathways were revealed. These pathways synergistically regulate CSRW flavor and nutritional quality. Different japonica rice varieties exhibited respective advantages in CSRW quality indicators, providing a basis for the diversification of raw materials in CSRW production. Full article

Four sweet cherry cultivars (FuChen, Redlight, Huangmi, and Samituo) grown in northern China were used to produce sweet cherry wines with two alcohol levels. Physicochemical properties, antioxidant capacity, and volatile aroma compounds of the wines were systematically investigated. The results showed that wine from the Redlight cultivar with an alcohol content of 11.22 ± 0.17% contained the highest phenolic content and also exhibited the strongest antioxidant capacity as measured by DPPH and ABTS•⁺ assays. Meanwhile, wine from the FuChen cultivar with an alcohol content of 11.45 ± 0.03% had the highest anthocyanin content and showed the strongest FRAP antioxidant activity. Orthogonal partial least squares discriminant analysis (OPLS-DA) based on electronic nose data clearly distinguished the eight sweet cherry wine samples from different cultivars. A total of 58 volatile compounds were identified by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS). Both principal component analysis (PCA) and OPLS-DA revealed clear differences among the sweet cherry wines based on their volatile composition. Using variable importance in projection (VIP) scores > 1 and relative odor activity values (ROAVs), the key aroma compounds contributing to the characteristic aroma profiles of the eight sweet cherry wines were identified as ethyl butanoate, isoamyl acetate, isoamyl hexanoate, methyl decanoate, ethyl decanoate, ethyl benzoate, methyl salicylate, citronellol, and eugenol. These findings provide important guidance for the selection of raw materials to improve the production of sweet cherry wines with targeted alcohol levels. Full article

Wine sensory analysis traditionally relies on complex terminology. This can be challenging to non-expert consumers, particularly regarding mouthfeel sensations. Despite the importance of the latter in determining wine quality and typicity, they lack standardized classification. In this study, we developed and validated a simplified framework for wine taste evaluation that is accessible to consumers with limited tasting experience. The Delphi technique was applied across multiple rounds with a panel of 18 wine experts, primarily sommeliers with experience of diverse consumer profiles. Through an iterative process, attributes were selected from the existing literature and systematically evaluated for relevance, clarity, and accessibility. The validated framework comprises four dimensions: basic tastes (sweetness, acidity, bitterness, salinity, fruitiness); astringency (hardness, dryness, texture); tactile sensations (tingling, warmth, body); and overall evaluation (complexity, balance, taste persistence, alcohol perception). Each attribute includes accessible descriptions and measurement scales anchored with familiar food references to support comparative cognitive processes. All proposed attributes achieved over 85% expert consensus. This framework provides a practical tool that bridges technical wine terminology and everyday consumer language to facilitate communication between industry professionals and consumers. Furthermore, it enables more reliable sensory evaluations in future research and can potentially be extended to other beverages. Full article

This study evaluated the suitability of a new glutinous rice cultivar of Gureumchal as a raw material for Makgeolli, a traditional Korean rice wine, by comparing Makgeolli produced from Gureumchal with those made from a non-glutinous rice and another glutinous rice cultivar. Makgeolli was prepared using single and blended rice combinations, and their physicochemical characteristics, amino acids, volatile aromatic compounds, and E-tongue were analyzed. The Gureumchal produced generally higher levels of total amino acids and ester compounds, particularly fruity esters, when compared with the other rice formulations. A volatile aromatic compound analysis indicated that non-glutinous rice favored the formation of acetate esters typically associated with the acetyl-CoA pathway, whereas Gureumchal produced higher levels of fruity acyl-CoA-derived esters, such as ethyl hexanoate and ethyl octanoate. An E-tongue analysis further demonstrated that rice type strongly shaped the Makgeolli’s taste profile: glutinous rice samples, including Gureumchal, exhibited higher sweetness but low umami, whereas non-glutinous rice produced higher acidity and umami. Blended samples confirmed that manipulating the proportion of glutinous and non-glutinous rice allows the systematic adjustment of taste balance. Overall, Gureumchal formed a distinct flavor profile characterized by fruity esters and pronounced sweetness, indicating its potential to diversify Makgeolli quality and support targeted flavor design. Full article

Port wine production involves the addition of grape spirit to halt fermentation and retain natural sweetness. This spirit, produced by distilling wine and its by-products, must comply with legal standards, including a mandatory sensory assessment. Because grape spirit influences Port wine’s volatile composition, this study investigated the odour-active compounds present in several grape spirits intended for fortification. Volatile compounds were extracted by liquid–liquid extraction, concentrated, and analysed using gas chromatography–olfactometry (GC-O) and gas chromatography–mass spectrometry (GC-MS). In GC-O, based on frequency detection, a panel of assessors sniffed the extracts to determine the presence of aroma compounds. The results revealed a wide range of odour-active compounds in grape spirits, belonging to several chemical families such as esters, alcohols, terpenic compounds and acids. These compounds exhibited both pleasant aromas, such as fruity, floral and caramel notes as well as undesirable ones like cheese and foot odour. Most of these compounds originate from the fermentation process and are also found in other unaged distilled beverages, including young Cognac, Calvados and fruit spirits. This research highlights the aromatic complexity of grape spirits and, for the first time, determined the aroma thresholds for 25 of 36 the compounds studied at an ethanol content of 20%. Full article

The inherent chemical composition of different rice varieties can significantly influence the quality of sweet rice wine. However, most studies on sweet rice wine overlook varietal characteristics, resulting in slow progress in breeding rice varieties specialized for sweet rice wine production. To investigate the relationship between the inherent chemical composition of various rice varieties, such as starch, protein, and crude fat content, and their corresponding rice wines, 16 rice varieties with significant compositional variation were used in this study. The results revealed that screening solely for glutinous or non-glutinous rice is insufficient to select suitable raw materials for sweet rice wine production. Correlation analysis showed that the total sugar content of sweet rice wine was primarily associated with starch properties. In contrast, the formation of alcoholic strength and juice yield was more complex, exhibiting close correlations with multiple rice components, including amylose, albumin, globulin, crude fat, tannin content, and others. Furthermore, interactions among these components were also significantly correlated with these quality traits. In conclusion, amylose content, the ratio of amylose to amylopectin, gel consistency, and albumin content are important indicators for the rapid screening of high-quality rice lines, as they strongly correlate with sweet rice wine quality. These results will facilitate the development of rice varieties specialized for sweet rice wine production. Full article

This study is designed to identify strategies for substituting or reducing the use of sulfur dioxide (SO₂) while improving the quality of semi-sweet wines. Using the ‘Petit Manseng’ semi-sweet wine as the research object, the effects of different concentrations and combinations of glutathione (GSH), mannan (Man), vitamin C (VC), chitosan oligosaccharide (COS), and SO₂ were investigated. The results show that under VC treatment, the DPPH free radical scavenging rate of the wine is higher than that of other antioxidant treatments, with the V-1 treatment being 16.9% higher than the CK treatment. The wine treated with 30 mg/L of SO₂ has the highest reducing power. After COS treatment, the wine color deepens, making it unsuitable for sweet white wines. GSH and Man can delay the increase in OD240 and the decrease in total phenolic. Man can increase the content of sweet amino acids such as serine. The treatments with man and GSH result in a greater variety of aromatic compounds and higher content of epigallocatechin. The combination treatment of GSH, Man, and SO₂ resulted in semi-sweet wines with a bright color, rich aroma, and full-bodied, balanced taste, achieving the best quality indicators and the highest sensory evaluation. This wine exhibits a light yellow color, full body, and a complex, balanced aroma, which are improvements in quality compared to semi-sweet wines with 30 mg/L of SO₂ added, and it reduces the use of SO₂ by 33.3%. This study shows that adding 5 mg/L of GSH, 5 mg/L of Man, and 20 mg/L of SO₂ can significantly improve the antioxidant properties and quality of semi-sweet wines. Full article

To characterize the key odorants and elucidate the flavor profiles of compound fermented beverages after fermentation, single-compound fermented beverages (GW, AW) and a compound fermented beverage (CW) were prepared using Italian Riesling grapes and SirPrize apples as raw materials. The flavor and metabolite profiles were systematically analyzed by integrating flavoromics (comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry, GC × GC–TOF MS) and metabolomics (LC–MS/MS). The results demonstrated that CW exhibited the most favorable acid/reducing sugars (2.18), imparting a drier taste and superior stability. Compounds with relative odor activity values (rOAV) greater than 1—including 3-methyl-1-butyl acetate, ethyl hexanoate, ethyl butanoate, and ethyl octanoate—collectively contributed prominent fruity, floral, and sweet aromas to all three wine types. Ethyl decanoate provided an additional distinctive traditional fruity note specifically to AW, while 1-octen-3-ol contributed a mushroom-like aroma to both GW and CW. Moreover, 3-methylbutanal, 4-ethyl-2-methoxyphenol, and ethyl 3-methylbutanoate added additional significant aroma contributions to CW, imparting floral, clove-like, and fruity notes, respectively. Notably, ethyl hexanoate (fruity aroma) exhibited a remarkably high rOAV of 27.43 in CW, significantly surpassing its levels in the single-substrate fermentations. Lipid metabolism and the phenylpropanoid pathway were significantly activated in CW, facilitating the coordinated synthesis of esters and phenolic compounds. Sensory attribute network analysis further confirmed that CW possessed more pronounced “sweet”, “fruity”, and “floral” characteristics. Correlation analysis revealed significant relationships between volatile organic compounds (VOCs) and total soluble solids (TS), titratable acidity (TA), the TA/TS ratio, and metabolite levels, underscoring the close connections among physicochemical properties, precursor/intermediate metabolites, and flavor formation. Comprehensive analysis of non-volatile metabolites and flavor-associated VOCs revealed variety-specific characteristics and compounding effects, providing valuable insights for enhancing the quality of compound fermented beverages. Full article

Upcycling, or utilizing materials that would otherwise go to waste, enables the creation of novel products that offer sustainability advantages and generate additional value. This study evaluates the feasibility of producing alcoholic beverages using yogurt acid whey (YAW) and grape pomace (GP), byproducts of the dairy and wine industries, respectively, and compares them to commercial grape pomace beverages (piquettes) in terms of sensory attributes and chemical composition. Two YAW-GP piquettes were produced, and five commercial piquettes were obtained. Sugars and organic acids were quantified using HPLC-RID, and semi-quantitative volatile composition was determined using HS-SPME-GC-MS/MS. Descriptive analysis was conducted using a trained panel of 11 individuals. The YAW products had higher ratings for dairy, salty, acidic, and umami attributes, and lower ratings for bitterness, sweetness, red fruit, dried fruit, and overall fruity characteristics. YAW beverages were higher in titratable acidity (TA), lactose, lactic acid, citric acid, galactose, hexanoic acid, 3-methylpentanol, 1-octanol, and 1-octen-3-ol, and lower in ethanol and linalool. The commercial products were differentiated based on ethanol content, red fruit, dried fruit, fruitiness, chemical, and barnyard aromas. These results can be used to understand the breadth of chemical and organoleptic signatures of this new beverage category, which can be leveraged by stakeholders interested in entering the market. Full article