Fermentation,
Journal Year:
2024,
Volume and Issue:
10(7), P. 343 - 343
Published: June 29, 2024
Volatile
organic
compounds
(VOCs)
are
crucial
to
the
wine’s
overall
quality
since
they
define
aromatic
profile.
The
aim
of
this
study
was
investigate
whether
a
146-day
extended
maceration
(EM)
treatment
positively
affects
and
sensory
properties
Monastrell
red
wine.
A
total
43
belonging
different
chemical
classes
were
identified
using
solid-phase
microextraction
combined
with
gas
chromatography–mass
spectrometry
(SPME/GC-MS).
In
general,
EM
decreased
both
number
relative
concentration
VOCs.
Specifically,
alcohols,
terpenes
sulphur
compared
control
wines.
However
certain
such
as
2-ethyl-1-hexanol,
phenylethyl
ethyl
decanoate
significantly
increased
prolonged
maceration.
Conversely,
did
not
affect
concentrations
esters
ketones.
From
sensorial
point
view,
triangular
test
showed
positive
identification
wines
(10/18)
significant
preference
for
Moreover,
descriptive
analysis
revealed
that
scored
lower
values
in
appearance,
aroma
taste.
Future
research
should
optimize
time
enhance
content
VOCs
without
compromising
Molecules,
Journal Year:
2025,
Volume and Issue:
30(2), P. 238 - 238
Published: Jan. 9, 2025
This
research
aims
to
identify
aroma
compounds,
their
combinations,
and
statistical
relationships
classify
characterize
wines
produced
in
small,
defined
areas
known
as
"terroirs",
which
share
edaphoclimatic
characteristics
grape
varieties,
viticultural
practices,
harvest
timing,
winemaking
processes.
The
goal
is
deepen
the
understanding
of
relationship
between
terroir
wine
typicity.
study
analyzed
contents
based
on
enological
parameters,
major
minor
volatile
compounds
young
three
wineries
across
two
vintages,
using
Pedro
Ximenez
white
variety
cultivated
different
terroirs
within
same
quality
zone.
Statistical
tools,
such
Multiple
Variable
Analysis
(MVA)
Principal
Component
(PCA),
were
employed
significant
differences
volatilomes
wines.
PCA
effectively
differentiated
from
each
vintage
scores
first
principal
components,
calculated
absolute
concentrations
12
3
polyols.
Conversely,
52
showed
a
strong
ability
by
year.
2
grouped
into
9
chemical
families,
provide
distinct
fingerprints
that
enable
be
distinguished
terroir.
results
underscore
basis
underlying
typicity
production
zone
warm
Protected
Denomination
Origin
(PDO).
Molecules,
Journal Year:
2024,
Volume and Issue:
29(11), P. 2457 - 2457
Published: May 23, 2024
Volatilomics
is
a
scientific
field
concerned
with
the
evaluation
of
volatile
compounds
in
food
matrix
and
methods
for
their
identification.
This
review
discusses
main
groups
that
shape
aroma
wines,
origin,
precursors,
selected
metabolic
pathways.
The
paper
classifies
fruit
wines
into
several
categories,
including
ciders
apple
cherry
plum
berry
citrus
exotic
wines.
following
article
characteristics
volatiles
each
group
wine
concentrations
at
which
they
occur.
It
also
how
strain
species
yeast
lactic
acid
bacteria
can
influence
covers
techniques
evaluating
compound
profile
modern
analytical
techniques.
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
22, P. 101396 - 101396
Published: April 18, 2024
With
the
proliferation
of
consumer's
awareness
wine
provenance,
wines
with
unique
origin
characteristics
are
increasingly
in
demand.
This
study
aimed
to
investigate
influence
geographical
origins
and
climatological
on
grapes
wines.
A
total
94
anthocyanins
78
non-anthocyanin
phenolic
compounds
from
five
Chinese
viticultural
vineyards
(CJ,
WH,
QTX,
WW,
XY)
were
identified
by
UHPLC-QqQ-MS/MS.
Chemometric
methods
PCA
OPLS-DA
established
select
candidate
differential
metabolites,
including
flavonols,
stilbenes,
hydroxycinnamic
acids,
peonidin
derivatives,
malvidin
derivatives.
CCA
showed
that
malvidin-3-O-glucoside
had
a
positive
correlation
mean
temperature,
quercetin-3-O-glucoside
negative
precipitation.
In
addition,
enrichment
analysis
elucidated
metabolic
diversity
different
mainly
occurred
flavonoid
biosynthesis.
would
provide
some
new
insights
understand
effect
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
22, P. 101412 - 101412
Published: April 25, 2024
Identifying
the
geographic
origin
of
a
wine
is
great
importance,
as
fakery
commonplace
in
industry.
This
study
analyzed
mineral
elements,
volatile
components,
and
metabolites
using
inductively
coupled
plasma-mass
spectrometry,
headspace
solid
phase
microextraction
gas
chromatography–mass
ultra-high-performance
liquid
chromatography-quadrupole-exactive
orbitrap
mass
spectrometry.
The
most
critical
variables
(5
13
51
metabolites)
for
classification
were
selected
via
principal
component
analysis
orthogonal
partial
least
squares
discriminant
analysis.
Subsequently,
three
algorithms—K-nearest
neighbors,
support
vector
machine,
random
forest
—were
used
to
model
single
fused
datasets
identification.
These
results
indicated
that
datasets,
based
on
feature
(mineral
metabolites),
achieved
best
performance,
with
predictive
rates
100%
all
algorithms.
demonstrates
effectiveness
multi-source
data
fusion
strategy
authenticity
identification
Chinese
wine.
Food Chemistry X,
Journal Year:
2023,
Volume and Issue:
20, P. 101016 - 101016
Published: Nov. 19, 2023
Ice
wine
has
prominent
fruity
sweetness
and
unique,
rich
aroma
compared
to
wine.
The
was
accumulating,
the
acidity
astringency
tended
soften
of
grape
berry
during
freezing
period.
process
gave
ice
balanced
taste,
with
honey
sweetness,
accompanied
by
refreshing
alcoholic
soft
astringency.
Eleven
key
compounds
were
identified
in
through
GC-MS
ROAV
values.
analyzed
Pearson
correlation
coefficient
fragrance
mechanism
speculated.
Ethyl
acetate
1-octen-3-ol
derived
from
grape,
are
produced
anaerobic
metabolism
lipoxygenase
pathways
pyruvate
linoleic
acid,
respectively.
Ester
aromas,
2-phenylethanol
2-methylbutanal
brewing
process,
octanoic
caproic
phenylalanine
isoleucine
lipid
metabolism,
Ehrlich
pathway
Strecker
pathway,
Proposed
corresponding
control
methods
based
on
factors
that
affect
formation
aromas.
