Search Results (801)

2-Phenylethanol (2-PE) is a key aromatic alcohol contributing to the rose-like odor in brewed wines, primarily synthesized by yeast metabolism with a typical yield of less than 100 mg/L. To enhance the 2-PE content in brewed wines, this study used CRISPR-Cas9 gene editing technology to delete the ARO8 gene (encoding aromatic transaminase I) in Saccharomyces cerevisiae SY. The single-factor experiments were performed to optimize the fermentation process, and the 2-PE content in the brewed wine was measured by high-performance liquid chromatography. The results demonstrated that the 2-PE content in whisky fermented by the SY-A8 was 0.73 g/L, increasing 23.73% compared to SY. The fermentation conditions of SY-A8 were optimized through single-factor experiments and the Box–Behnken design. The optimal conditions were a sugar concentration of 46.30 g/L, a fermentation time of 6 days, and an L-phenylalanine concentration of 1.43 g/L. The high 2-phenylethanol aroma whisky was brewed with a higher 2-phenylethanol content of 3.68 g/L in a 1 L fermenter at the optimal conditions. In conclusion, the modification of Saccharomyces cerevisiae by CRISPR-Cas9 gene editing combined with fermentation process optimization provides an effective technical strategy for improving the 2-PE content in whisky, thereby providing a research perspective for the flavor enhancement of whisky and other brewed wines. Full article

The sensory perception of wine arises from dynamic interactions processed through two complementary pathways: orthonasal, via inhalation through the nasal cavity, and retronasal, occurring during consumption as compounds are released in the oral cavity and integrated with taste and tactile sensations. Although closures are known to affect oxidative–reductive balance during bottle storage, their impact on orthonasal and retronasal perception remains largely unexplored. To address this gap, a blend red wine from Burgenland, Austria, sealed with Natural Cork, Microagglomerated cork, and Screw Cap closures, was evaluated after 30 months of in-bottle storage. Analyses of physicochemical parameters and phenolic and volatile composition were combined with oxireduction sensory evaluation by a trained panel. Wine sealed with Natural Cork presented a more balanced and complex aroma profile, while wine sealed with a Screw Cap promoted reductive defaults associated with sulfur compounds. Wine sealed with Microagglomerated cork exhibited an intermediate behavior, with phenolic composition positioned between that with Natural Cork and a Screw Cap, and volatile profile showing, with the exception of sulfur compounds, a greater similarity to that with a Screw Cap. Notably, ortho- and retronasal oxireductive scores co-varied, driven by multiple volatile families, and are aligned with oxidation and/or reduction volatile marker content. These findings highlight the role of closure type in modulating both chemical composition and sensory perception, demonstrating that wine–closure pairing can be strategically used to guide the evolution of a wine’s identity during medium-term storage. Full article

Zwitterionic ion-exchange polymers, known for advanced sorption properties, were used in this study to investigate their impact on the phenolic and volatile aroma compounds of Fetească neagră (FN) and Cabernet Sauvignon (CS) wines. Treatments with these compounds showed decreases in total phenolic content from 7.08 to 5.79 g/L gallic acid equivalents (GAE) in CS and from 5.96 to 4.76 g/L GAE in FN, reducing tannins and reactive phenolics and enhancing colloidal stability. Analysis of volatile compounds revealed selective increases in key esters and higher alcohols, contributing to enhanced fruity notes reaching 22.9% in CS and 26.8% in FN, and floral notes reaching 14.9% in CS and 20.4% in FN. Principal component analysis (PCA) showed clear separation by variety (PC1: 54.8%) and treatment (PC2: 30.1%), while heatmap clustering highlighted variety-specific volatile profiles. These results demonstrate that zwitterionic resin treatment represents a novel approach for controlled modulation of wine composition and aroma, enhancing stability and aromatic complexity while preserving varietal typicity. Full article

Understanding how chemical composition, phenolic profile, volatile compounds and sensory attributes evolve during wine aging is essential for optimizing quality in premium red wines. This study investigated four consecutive vintages (2017–2020) of Xinomavro red wine (PDO Amyndeo), each produced under identical viticultural and enological conditions and aged for either 12 or 24 months in French oak barrels. Comprehensive chemical, phenolic, colorimetric and volatile analyses were combined with sensory evaluation and multivariate statistics to elucidate vintage- and aging-driven differences. Wines aged for 24 months exhibited higher phenolic richness and antioxidant capacity, with the 2020–24 m sample showing the highest total polyphenols (4230 mg GAE/L) and FRAP values. Sensory analysis revealed clear differentiation among vintages, with younger wines expressing red fruit and tomato leaf aromas, while older vintages displayed dried fruit, caramel, spice and oak-derived notes. PCA demonstrated that PC1 captured phenolic and antioxidant variation, PC2 reflected chromatic intensity and residual sugars, and PC3 represented spicy/vegetal and acidity-related attributes. Multivariate correlation analysis confirmed strong associations between phenolic indices, volatile compounds, and sensory descriptors. Overall, the integration of chemical fingerprinting, volatile profiling and sensory evaluation provides valuable insights into how vintage and barrel aging shape the complexity and quality of Xinomavro wines. Full article

Dry-farmed vineyards of Vitis vinifera L. cv. País in central–southern Chile represent one of the oldest viticultural systems in the Americas; however, objective compositional evidence supporting valley-scale typicity remains limited. This single-vintage study evaluated whether dry-farmed País wines from the Maule and Itata valleys exhibit compositional and sensory differences under standardized winemaking conditions. Ten monovarietal wines (2018 vintage; n = 5 per valley) were produced by controlled microvinification and analysed for general chemistry, phenolic composition, polysaccharides, chromatic attributes (CIELAB), and volatile compounds (SPME–GC–MS), together with descriptive sensory analysis by a trained panel. Total phenols (~1.2 g GAE L⁻¹), anthocyanins (~130 mg malvidin-3-glucoside equivalents L⁻¹), and tannins were low and comparable between valleys. However, differences were observed in specific compositional domains: Maule wines showed higher flavanols, polysaccharides, and aldehydes, whereas Itata wines exhibited higher ester levels. Sensory evaluation revealed differences in colour intensity, floral aroma, retronasal red-fruit notes, and astringency. Multivariate analysis (PCoA) revealed a structured but partial separation between valleys; however, this pattern was not supported by PERMANOVA, indicating limited statistical evidence for multivariate differentiation. These findings, based on a single vintage, suggest subtle compositional and sensory differences rather than strong valley-level typicity. Full article

Climate warming in Mediterranean vineyards accelerates grape ripening and increases the incidence of sunburn and berry shriveling, leading to imbalances in grape composition and wine quality. This study evaluated the combined effects of a non-positioned training system (asymmetric sprawl) and foliar application of kaolin particle film on vine microclimate, agronomic performance and wine aroma profile in a Syrah cv. vineyard under warm conditions. Vine canopy temperature was monitored by UAV thermography at veraison and harvest, while grape damage, yield components and vegetative balance were assessed at harvest. Wines obtained from each treatment were analysed for chemical composition, volatile compounds and sensory attributes. Kaolin application significantly reduced canopy temperature, particularly under water-limited conditions at veraison (up to 1.9 °C), and the combination with sprawl training decreased the proportion of sunburnt and shrivelled clusters. These microclimatic modifications were associated with higher ethanol content, improved colour intensity and increased total polyphenol index in wines. The combined strategy also enhanced the concentration of key aroma compounds, especially terpenes and fruity esters, resulting in higher values of citrus, floral and fruity aromatic series. Sensory evaluation confirmed a better overall appreciation of wines produced from vines managed with both practices. Overall, the integration of canopy architecture modification and reflective particle film represents an effective strategy to mitigate heat stress effects in warm viticultural regions, improving grape physiological performance and contributing to the preservation of wine aromatic quality under climate change scenarios. Full article

Volatile compounds contribute to wine aroma and can interact with polyphenols, polysaccharides (PS), and proteins. This work evaluated the effects of adding different PS extracts obtained from winery by-products, must and wine on the volatile composition and sensory attributes of young red wines. These results highlight the effect of the wine matrix on the impact of PS on the volatile composition. The highest concentrations of volatile compounds were reached in wines with higher phenolic content and mainly those treated with PS extracts contained higher proportions of low-molecular-weight PS (55–68%). These PS extracts maintained high concentrations of compounds related to fruity and floral aromas, such as ethyl esters of fatty acids (8–23%), alcohol acetates (9–23%), and terpenes (11–43%). In addition, the PS extracts from winery by-products and wines improved taste sensations in young red wines, mainly those with high acidity, by reducing acidity, bitterness and astringency. Therefore, PS extracts obtained from by-products have the capacity to modulate the volatile composition and mouthfeel of red wines with high phenolic content, excess acidity or astringency. Full article

The present study examined for the first time the effect of native yeasts on the fermentation of artisanal Spondias purpurea L., wine produced in Santa Elena, Ecuador. To achieve this goal, three inoculation strategies were compared: a mixed culture containing Saccharomyces cerevisiae and Candida spp. (CLX), commercial S. cerevisiae (CL), and a spontaneous fermentation without added inoculum (SL). Five yeast isolates were identified from the fermentations, four belonging to Candida spp. and one to Kloeckera spp., using microbiological and biochemical methods. The CLX treatment showed the greatest yeast proliferation on PDA plates (2.7 × 10⁶ CFU/mL) and yielded the highest levels of higher alcohols, while the CL treatment produced the highest ethanol (3.72% ABV) and glycerol content (0.46%). All treatments were free of total and fecal coliforms, and their pH values (2.49–2.56) satisfied the requirements of the current Ecuadorian standard for wine production NTE INEN 374. Residual glucose content was specifically quantified using an enzymatic colorimetric (GOD-POD) assay, confirming the dry character of the wines. Molecular analysis of the final preparation obtained from the variant corresponding to the spontaneous fermentation without inoculum (SL) confirmed the presence of Hanseniaspora spp. (Kloeckera spp.), Diutina rugosa (C. rugosa), C. zeylanoides and Pichia kudriavzevii, after the obtained PCR amplicons using ITS1 and ITS4 were subjected to a blast analysis. Sensory evaluation by panelists (n = 15) favored the CLX wine, particularly for aroma and flavor attributes. The final glucose content reached a low value of 0.28 g/L, indicative of an extremely dry wine, with almost no fermentable sugar. Due to the lack of information related to wines produced from Spondias purpurea L., this study could contribute to a better understanding of the biological behavior and biodiversity of the microorganisms present in this fermentation process. These findings will help to improve wine regionality production, supporting the potential application of native regional yeasts in Spondias purpurea L. wine biotechnology. Full article

Proteomic research in the genus Vitis has progressed from early biochemical studies of soluble proteins to high-resolution, quantitative analyses encompassing all major organs and derived products. This review provides a comprehensive synthesis of advances in grapevine and wine proteomics. In leaves, studies have revealed extensive remodeling of photosynthetic, antioxidant, and defense pathways under biotic (e.g., Plasmopara viticola, Erysiphe necator, Xylella fastidiosa, Candidatus Phytoplasma vitis) and abiotic stresses (drought, salinity, heat, light). Bud proteomics elucidated hormonal regulation and mechanisms of dormancy release, while root studies identified nitrate-dependent metabolic shifts and adaptive protein networks. Cell culture models enabled controlled investigation of elicitor responses, stilbene biosynthesis, and temperature-induced proteome changes. In berries, proteomics clarified developmental transitions from fruit set to ripening, emphasizing proteins related to secondary metabolism, vacuolar transport, and stress tolerance. Comparative analyses across cultivars and environments identified biomarkers linked to aroma, color, and texture. The wine proteome revealed selective persistence of grape-derived proteins (e.g., thaumatin-like proteins, chitinases) and yeast peptides influencing stability and sensory properties, while Botrytis cinerea infection significantly alters this balance by degrading PR proteins and introducing fungal enzymes. Altogether, the Vitis proteome emerges as a dynamic, multifunctional system crucial for understanding plant adaptation, enological quality, and biomarker discovery. Full article

This study aimed to evaluate the aromatic potential of four new Monastrell-derived white grapevine genotypes (MC180, MC69, MT103, MV67) compared with Verdejo over four consecutive seasons (2020–2023), with particular emphasis on both free and glycosidically bound volatile compounds. This approach provided novel insight into the aromatic composition of emerging cultivars under warm climate conditions and their potential suitability for future viticultural use. Free and glycosidically bound volatile compounds were extracted and analyzed using Gas Chromatography–Mass Spectrometry (GC-MS). Differences in aroma profiles were observed among genotypes and seasons. MV67 and MC69 showed higher levels of monoterpenes and volatile phenols, suggesting enhanced floral and complex aromatic potential. Seasonal effects strongly influenced C6 compounds and norisoprenoids, highlighting the importance of climatic conditions in shaping grape aroma. Multifactorial analysis revealed that season had the greatest impact on most compound families, although genotype and its interaction with season were also significant. These results demonstrate that genotype–environment interactions play a key role in determining aromatic composition. The elevated levels of aroma precursors, particularly glycosidically bound compounds, indicate promising enological potential for producing fresh, aromatic white wines. Therefore, these new cultivars represent suitable alternatives for white wine production in warm climates. Full article

Wood is a material frequently used in the production of alcoholic beverages. Oak barrels have been used to store wines, beers, and spirits for generations. Nowadays, beverages are increasingly matured in the presence of staves and chips from various wood species. The aim of this article was to describe the impact of different wood species and their thermal processing conditions on the quality of alcoholic beverages. The article describes the chemical composition of wood and the compounds formed during toasting at various temperatures. It also lists the volatile compounds extracted from wood for alcoholic beverages, along with their sensory thresholds and their impact on olfactory sensations. Attention was drawn to potentially harmful substances formed during wood toasting, including aromatic hydrocarbons and polycyclic aromatic hydrocarbons. The amounts of compounds extracted from wines, beers, and spirits from different wood species and toasted under different conditions were compared. Quercus barrels contribute to higher lactone concentrations in beverages, which have a coconut aroma. Cherry, acacia, and ash wood increase the concentration of volatile phenols in beverages. The use of staves and chips shortens the maturation time and facilitates the design of beverages with specific sensory characteristics. 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

Sea fennel (Crithmum maritimum L.) is an emerging crop valued for its nutritional and sensory properties and has been reported to exert health-promoting effects, including antioxidant, anti-inflammatory, antimicrobial, and cardioprotective activities, as well as potential benefits for gut health and metabolic regulation. Building on these features, the present study aimed to unlock the potential of sea fennel to produce novel pickles. Two independent batches were prepared using young leaves and stems of sea fennel fermented in brine. After fermentation, salt concentration was standardized in all prototypes, and two types of vinegar (apple and wine) were added at four acetic acid levels (0.05%, 0.2%, 0.5%, and 0.7%). All prototypes were subsequently subjected to mild pasteurization. During fermentation, physicochemical and microbiological parameters were monitored, while after pasteurization additional physicochemical, microbiological, volatile organic compound (VOCs), and sensory analyses were performed during storage. In both batches and across all prototypes, fermentation resulted in a significant pH decrease, dominance of lactic acid bacteria, inhibition of Enterobacteriaceae, and a gradual increase in yeasts. Following vinegar addition and pasteurization, pH, titratable acidity, and salt content remained stable over six months of storage in most prototypes, particularly those with 0.2% acetic acid. Pasteurization effectively inactivated lactic acid bacteria and Enterobacteriaceae in all prototypes, whereas yeasts and mesophilic bacteria persisted in low-acidity samples (0.05%). Therefore, the 0.05% acidity samples were later excluded due to mid-stage microbial spoilage. Batch-dependent differences were observed in color and sensory attributes, with batch 2 showing higher overall stability mainly in acidic flavor and aroma, particularly in prototypes with 0.2% acidity. VOCs analysis revealed profiles primarily driven by batch variation, with secondary modulation by vinegar type: sesquiterpenes remained stable, while γ-terpinene, limonene, and p-cymene were the dominant compounds, with greater stability observed in batch 2. Overall, the combined use of lactic acid fermentation, vinegar pickling, and mild pasteurization represents a promising strategy for preserving sea fennel and supports its potential as a vegetable crop. Full article

Polyphenols and aroma compounds are major contributors to wine quality and are primarily derived from grape skins and seeds. This study investigated the effects of crushing degree and maceration time on the phenolic and aroma profiles of Cabernet Sauvignon wine. Wines were produced under different crushing degrees (50–100%) and maceration times (5–13 d), and their phenolic and aroma compounds were analyzed by ultraviolet–visible spectrophotometry (UV–Vis) and gas chromatography–mass spectrometry (GC-MS). The results showed that both crushing degree and maceration time significantly affected the extraction and accumulation of these key compounds. A crushing degree of 70–80% combined with 7–9 d of maceration was more suitable for producing wines with a balanced color, aroma, and taste profile. In contrast, complete crushing (100%) and 11 d of maceration were more favorable for enhancing antioxidant potential, with flavanol and total phenol contents reaching 346.6 and 115.9 mg/L, respectively. These findings provide a theoretical basis for optimizing vinification conditions and improving wine quality to meet diverse consumer preferences. Full article

Climate change and variable rainfall are pushing the wine industry to assess grapevine adaptability, as water deficit alters volatile compounds and understanding these processes is key to maintaining wine quality. A total of 64 compounds, free and glycosidically bound fractions, were analyzed using HS-SPME-GC×GC/ToFMS in Macabeo and Chardonnay grapes under two water irrigation regimes. Results showed that water availability significantly influenced aroma composition. Macabeo showed a strong response to rainfed conditions, with higher levels of monoterpenes, norisoprenoids and sesquiterpenes, mainly in the bound fraction, suggesting a metabolic adaptation to preserve aromatic potential. Chardonnay showed a more stable bound fraction and moderate changes in specific volatiles. These findings indicate that this advanced chromatographic technique allows a detailed evaluation of aroma precursors and their modulation by water availability. Full article