Biomolecules

Editorial

Jump to: Research, Review

3 pages, 207 KiB

Open AccessEditorial

Biochemistry of Wine and Beer

by Encarna Gómez-Plaza and Rocío Gil-Muñoz

Biomolecules 2021, 11(1), 59; https://doi.org/10.3390/biom11010059 - 5 Jan 2021

Cited by 5 | Viewed by 3453

Abstract

Today, the production of wine and beer is a worldwide industry worth millions of euros annually, with breweries and wineries throughout the globe [...] Full article

(This article belongs to the Special Issue Biochemistry of Wine and Beer)

Research

Jump to: Editorial, Review

15 pages, 1818 KiB

Open AccessArticle

Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma for Quality Improvement of Barley and Malt

by Aneta Pater, Marek Zdaniewicz, Paweł Satora, Gohar Khachatryan and Zdzisław Oszczęda

Biomolecules 2020, 10(2), 267; https://doi.org/10.3390/biom10020267 - 10 Feb 2020

Cited by 14 | Viewed by 3776

Abstract

The aim of this study is to determine the quality of water treated with low-temperature, low-pressure glow plasma, either in the air or under nitrogen, in order to obtain high-quality brewer’s malt. To this end, plasma-treated spring water was used for barley grain [...] Read more.

The aim of this study is to determine the quality of water treated with low-temperature, low-pressure glow plasma, either in the air or under nitrogen, in order to obtain high-quality brewer’s malt. To this end, plasma-treated spring water was used for barley grain soaking. In two-row spring barley grain, the procedure provided significantly higher water uptake capacity and grain sensitivity to water, as well as energy and germination capacity. The resulting malt showed improved moisture and 1000-grain mass. Furthermore, laboratory wort produced from the malt by the congress method did not differ statistically from a control sample in terms of filtration time, pH, turbidity, color, extract, free amino nitrogen compounds, and aromatic composition. Full article

(This article belongs to the Special Issue Biochemistry of Wine and Beer)

► Show Figures

Figure 1

16 pages, 466 KiB

Open AccessArticle

Low Lactic Acid-Producing Strain of Lachancea thermotolerans as a New Starter for Beer Production

by Marek Zdaniewicz, Paweł Satora, Aneta Pater and Sylwia Bogacz

Biomolecules 2020, 10(2), 256; https://doi.org/10.3390/biom10020256 - 7 Feb 2020

Cited by 43 | Viewed by 5280

Abstract

Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process [...] Read more.

Growing consumer interest in new beer flavors is contributing to the application of innovative materials and non-Saccharomyces yeast in brewing. The goal of this study was to test the impact of the low lactic acid-producing Lachancea thermotolerans MN477031 strain on the process of fermenting beer wort, with two different concentrations of bitter compounds, and on the quality of the beer produced. Qualify factors were broadly analyzed, including ethanol content, apparent degree of fermentation, sugars, organic acids, free amino nitrogen, glycerol, volatile compounds, ions and so on. It was proven that the L. thermotolerans MN477031 strain demonstrated a high capacity for rapid initiation of wort fermentation, and a tolerance to hop-derived compounds. As a result, the alcohol content in beer from this method of production was approximately 20% lower, while the content of the real extract was significantly higher in comparison to commercial Safbrew T-58. This strain stands out from many strains of L. thermotolerans due to the low lactic acid production and only marginal influence on pH decrease compared to Saccharomyces cerevisiae. Therefore, the potential of MN477031 in the production of different types of beer (not only sour) is very high. The composition of volatile compounds in L. thermotolerans beer differs—not only in terms of the use of the strain, but also in hop variety. Full article

(This article belongs to the Special Issue Biochemistry of Wine and Beer)

► Show Figures

Figure 1

20 pages, 329 KiB

Open AccessArticle

Spraying Ozonated Water on Bobal Grapevines: Effect on Wine Quality

by Ana Campayo, Kortes Serrano de la Hoz, M. Mercedes García-Martínez, M. Rosario Salinas and Gonzalo L. Alonso

Biomolecules 2020, 10(2), 213; https://doi.org/10.3390/biom10020213 - 1 Feb 2020

Cited by 14 | Viewed by 3238

Abstract

Ozonated water is being introduced as an alternative phytosanitary treatment to control grapevine diseases in a context in which the reduction of chemical pesticides has become an urgent necessity. In this study, we evaluated the effect of spraying grapevines with ozonated water on [...] Read more.

Ozonated water is being introduced as an alternative phytosanitary treatment to control grapevine diseases in a context in which the reduction of chemical pesticides has become an urgent necessity. In this study, we evaluated the effect of spraying grapevines with ozonated water on the enological, phenolic, and aromatic qualities of Bobal wines during two consecutive growing seasons. In the first season, ozonated water was applied once during the ripening period on grapevines trained on the traditional gobelet system (S₁). In the second season, three applications were performed between fruit set and harvest on grapevines grown on a vertical trellis system (S₂). The S₁ treatment led to a wine with an increased alcoholic degree and a remarkably higher phenolic content, which resulted in preferable chromatic characteristics. The S₂ treatment maintained the total phenolic content but significantly enhanced stilbenes and flavanols and also reduced anthocyanins, which negatively affected the wine colour. Regarding aroma, both treatments reduced the content of glycosylated precursors and had different effects on free volatiles, both varietal and fermentative. Thus, the metabolic response of grapevines to the ozonated water stress, and therefore the quality of wines, depended on the ozone dose received by the plants. Full article

(This article belongs to the Special Issue Biochemistry of Wine and Beer)

► Show Figures

Graphical abstract

10 pages, 610 KiB

Open AccessArticle

The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production

by Robert Duliński, Marek Zdaniewicz, Aneta Pater, Dagmara Poniewska and Krzysztof Żyła

Biomolecules 2020, 10(2), 166; https://doi.org/10.3390/biom10020166 - 21 Jan 2020

Cited by 16 | Viewed by 3389

Abstract

A relatively high concentration of phytate in buckwheat malt, and the low activity of endogenous buckwheat phytases, both of which limit the effective use of substrates (starch, proteins, minerals) for fermentation and yeast metabolism, gives rise to the potential for application of phytases [...] Read more.

A relatively high concentration of phytate in buckwheat malt, and the low activity of endogenous buckwheat phytases, both of which limit the effective use of substrates (starch, proteins, minerals) for fermentation and yeast metabolism, gives rise to the potential for application of phytases in beer production. This study aims at obtaining a 100% buckwheat wort with high bioactive cyclitols (myo-inositol and D-chiro-inositol) concentrations released by exogenous phytases and acid phosphatases. Two mashing programs were used in the study, i.e., (1) typical for basic raw materials, namely the well-established Congress method, and (2) optimized for phytase activity. The results indicated a nearly 50% increase in the level of bioactive myo-inositol and an 80% degradation of phytate in the wort as a result of simultaneous application of phytase and phosphatase enzymes in the mashing of buckwheat malt. In addition, high D-chiro-inositol concentrations were released from malt to the buckwheat wort. The concerted action of the two phytases significantly increased (19–44%) Zn²⁺ concentrations in wort. This may be of great importance during mash fermentation by Saccharomyces cerevisiae yeasts. There is a potential to develop technology for buckwheat beer production, which, in addition to being free from gluten, comprises high levels of bioactive myo- and D-chiro-inositols. Full article

(This article belongs to the Special Issue Biochemistry of Wine and Beer)

► Show Figures

Figure 1

22 pages, 4153 KiB

Open AccessFeature PaperArticle

The Role of Soluble Polysaccharides in Tannin-Cell Wall Interactions in Model Solutions and in Wines

by Andrea Osete-Alcaraz, Ana Belén Bautista-Ortín and Encarna Gómez-Plaza

Biomolecules 2020, 10(1), 36; https://doi.org/10.3390/biom10010036 - 25 Dec 2019

Cited by 12 | Viewed by 4192

Abstract

The interactions between tannins and soluble and insoluble cell wall components are, in part, responsible for the low quantities of tannins found in wines compared with the quantities in grapes. The use of polysaccharides to compete with cell wall components could be an [...] Read more.

The interactions between tannins and soluble and insoluble cell wall components are, in part, responsible for the low quantities of tannins found in wines compared with the quantities in grapes. The use of polysaccharides to compete with cell wall components could be an interesting approach for improving the chromatic and sensory characteristics of wines. The effect of two commercial polysaccharides, pectin and mannan, on limiting tannin-cell wall interactions was studied in a model solution, measuring the concentration of tannins and polysaccharides remaining in solution after the different interactions by chromatography. The treatment was also tested in a small-scale vinification. Soluble polysaccharides were added to the must and the wines were evaluated at the end of alcoholic fermentation and after six months in the bottle. In the model solution, the commercial polysaccharides formed soluble complexes with the tannins and limited the interactions with cell wall components, with some differences between skin and seed tannins. In the case of the wines, the treatments resulted in wines with a higher color intensity and phenolic content. Sensory analysis resulted in higher scores for the wines with added polysaccharides, since the complexation of tannins with the polysaccharides increased the roundness and body of the resulting wines. Full article

(This article belongs to the Special Issue Biochemistry of Wine and Beer)

► Show Figures

Graphical abstract

17 pages, 813 KiB

Open AccessArticle

Disease Resistant Bouquet Vine Varieties: Assessment of the Phenolic, Aromatic, and Sensory Potential of Their Wines

by M. Reyes González-Centeno, Kleopatra Chira, Clément Miramont, Jean-Louis Escudier, Alain Samson, Jean-Michel Salmon, Hernan Ojeda and Pierre-Louis Teissedre

Biomolecules 2019, 9(12), 793; https://doi.org/10.3390/biom9120793 - 27 Nov 2019

Cited by 18 | Viewed by 3187

Abstract

The search for grape varieties resistant to diseases and to climatic changes notably concerns the wine industry. Nine monovarietal wines from new red grape varieties resistant to cryptogamic diseases (downy and powdery mildews) were evaluated in terms of their total phenolic, anthocyanin and [...] Read more.

The search for grape varieties resistant to diseases and to climatic changes notably concerns the wine industry. Nine monovarietal wines from new red grape varieties resistant to cryptogamic diseases (downy and powdery mildews) were evaluated in terms of their total phenolic, anthocyanin and proanthocyanidin contents, anthocyanin profile, volatile composition, and sensory attributes. Thus, the question remains, will these hybrid grapes (≥97.5% of Vitis vinifera genome) lead to wines with organoleptic properties similar to those of Vitis vinifera wines that consumers are used to? Total phenolic (1547–3418 mg GA/L), anthocyanin (186–561 mg malvidin/L), and proanthocyanidin (1.4–4.5 g tannins/L) contents were in broad agreement with those previously described in the literature for monovarietal wines produced with well-known red grape varieties (Cabernet Sauvignon, Merlot, Syrah). With regard to fruity aroma, ethyl esters of straight-chain fatty acids (530–929 μg/L) stood out clearly as the major volatile components for all hybrid wines considered. Sensory analysis revealed significant differences (p < 0.05) for visual aspect, aroma, flavor, global balance, astringency, and body. Overall, these new hybrid grape varieties are not only resistant to cryptogamic diseases, but also present enough potential to become quality wines, since their phenolic and volatile attributes are close to those of common red monovarietal wines. Full article

(This article belongs to the Special Issue Biochemistry of Wine and Beer)

► Show Figures

Figure 1

9 pages, 1045 KiB

Open AccessArticle

Is Sotolon Relevant to the Aroma of Madeira Wine Blends?

by João M. Gaspar, Ana I. Freitas, Qianzhu Zhao, João M. Leça, Vanda Pereira and José C. Marques

Biomolecules 2019, 9(11), 720; https://doi.org/10.3390/biom9110720 - 9 Nov 2019

Cited by 6 | Viewed by 4061

Abstract

Madeira wine (MW) oxidative aging results in the formation of several key aromas. Little is still known about their odor relevance to the aroma of the most commercialized MWs. This report presents an in-depth study of the odor impact of sotolon in MW [...] Read more.

Madeira wine (MW) oxidative aging results in the formation of several key aromas. Little is still known about their odor relevance to the aroma of the most commercialized MWs. This report presents an in-depth study of the odor impact of sotolon in MW blends. First, its odor perception was estimated in MWs according to ASTM E679, testing different 3-year-old (3-yo) commercial blends. The odor relevance of sotolon in the aroma of 3-, 5-, and 10-yo commercial blends (89 MWs) was then appraised by calculating its Odor Activity Value (OAV), after determining its content by RP-HPLC-MS/MS. The sotolon odor perception in MW was as low as 23 µg/L, although it was found that little differences in the wine matrix influenced its perception. OAVs varied between 0.1 and 22, increasing with the blend age. Considering that 16% of the OAVs are higher than 10 (mostly ≥ 10-yo), sotolon was found to be a key contributor to the overall aroma MW blends. Full article

(This article belongs to the Special Issue Biochemistry of Wine and Beer)

► Show Figures

Graphical abstract

20 pages, 1903 KiB

Open AccessArticle

Elicitors and Pre-Fermentative Cold Maceration: Effects on Polyphenol Concentration in Monastrell Grapes and Wines

by Diego F. Paladines-Quezada, Juan D. Moreno-Olivares, José I. Fernández-Fernández, Juan A. Bleda-Sánchez, Alejandro Martínez-Moreno and Rocío Gil-Muñoz

Biomolecules 2019, 9(11), 671; https://doi.org/10.3390/biom9110671 - 30 Oct 2019

Cited by 22 | Viewed by 3035

Abstract

Vitis vinifera L cv Monastrell is the main red grape variety grown for vinification in the Denomination of Origin Jumilla (southeast Spain). Different strategies are still being tested to optimize available resources both in terms of the environment and to achieve wines with [...] Read more.

Vitis vinifera L cv Monastrell is the main red grape variety grown for vinification in the Denomination of Origin Jumilla (southeast Spain). Different strategies are still being tested to optimize available resources both in terms of the environment and to achieve wines with better organoleptic and functional characteristics. The objective of this work was to combine two strategies: the application of methyl jasmonate (MeJ), benzothiadiazole (BTH), and methyl jasmonate + benzothiadiazole (MeJ + BTH) elicitors to Monastrell leaves, and pre-fermentative cold maceration. During two seasons, the experiment was carried out to improve the extraction of the phenolic compounds, whose levels may have increased following the application of elicitors in the field, and to assess the effect of both strategies on the wine quality. Discriminant analysis revealed that independently of the meteorological conditions during both years, the pre-harvest response to the application of elicitors MeJ, BTH, and MeJ + BTH, induced increases in total anthocyanin concentration of the treated grapes, allowing the distinction of the treatments. This analysis also allowed the distinction between the types of maceration used, showing greater extraction of phenolic compounds by the application of low temperature, giving wines with a higher index of total phenols, a greater intensity of color, and a lower luminosity. Full article

(This article belongs to the Special Issue Biochemistry of Wine and Beer)

► Show Figures

Graphical abstract

18 pages, 1882 KiB

Open AccessArticle

A Design of Experiments Strategy to Enhance the Recovery of Polyphenolic Compounds from Vitis vinifera By-Products through Heat Reflux Extraction

by Mirela L. Moldovan, Sonia Iurian, Cristina Puscas, Radu Silaghi-Dumitrescu, Daniela Hanganu, Catalina Bogdan, Laurian Vlase, Ilioara Oniga and Daniela Benedec

Biomolecules 2019, 9(10), 529; https://doi.org/10.3390/biom9100529 - 25 Sep 2019

Cited by 36 | Viewed by 3907

Abstract

The aim of the present study was to establish the best experimental conditions that lead to the extracts richest in polyphenolic compounds obtained from pomace and canes of Vitis vinifera. In this regard, a D-Optimal design of experiments (DoE) method was applied [...] Read more.

The aim of the present study was to establish the best experimental conditions that lead to the extracts richest in polyphenolic compounds obtained from pomace and canes of Vitis vinifera. In this regard, a D-Optimal design of experiments (DoE) method was applied to investigate the extraction process parameters from each of three materials: red pomace (RP), white pomace (WP) and canes (C). The input variables were the extraction temperature and the ethanol ratio and as response, the total polyphenols content (TPC) was determined. A design space was generated for each of the plant materials and the most concentrated polyphenol extracts were obtained using 50% ethanol at a temperature of 80 °C. Further, the phenolic profiles of the concentrated extracts were detected by LC/MS/MS and the results showed that WP extract was richer in polyphenolic compounds, both flavonoid and phenolic acids, followed by the RP and C extracts. The antioxidant assays revealed that WP and RP extracts exhibited a higher antioxidant activity which correlated to the high content of polyphenols. These findings revealed that RP, WP and C, currently considered agricultural wastes from winery, may be valorized as an important source of natural antioxidants. Full article

(This article belongs to the Special Issue Biochemistry of Wine and Beer)

► Show Figures

Figure 1

29 pages, 1310 KiB

Open AccessArticle

Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency

by Keren A. Bindon, Stella Kassara, Mark Solomon, Caroline Bartel, Paul A. Smith, Alice Barker and Chris Curtin

Biomolecules 2019, 9(9), 466; https://doi.org/10.3390/biom9090466 - 9 Sep 2019

Cited by 25 | Viewed by 5186

Abstract

To gain knowledge on the role of Saccharomyces cerevisiae yeast strains (and their hybrids) on wine sensory properties, 10 commercially available yeast strains were selected on the basis of their widespread usage and/or novel properties and used to produce Shiraz wines. Significant differences [...] Read more.

To gain knowledge on the role of Saccharomyces cerevisiae yeast strains (and their hybrids) on wine sensory properties, 10 commercially available yeast strains were selected on the basis of their widespread usage and/or novel properties and used to produce Shiraz wines. Significant differences were evident post-alcoholic fermentation and after 24 months of ageing with regards to the number of wine compositional variables, in particular the concentration of tannin and polysaccharide. Strain L2323 is known for its pectinolytic activity and yielded the highest concentration of both yeast- and grape-derived polysaccharides. Wines made with the mannoprotein-producing strain Uvaferm HPS (high levels of polysaccharides) did not have elevated concentrations of yeast-derived polysaccharides, despite this observation being made for corresponding model fermentations, suggesting that mannoprotein production or retention might be limited by the wine matrix. Wine tannin concentration showed a high level of variability between strains, with L2323 having the highest, and AWRI1503 the lowest concentration. Sensory analysis of the wines after 24 months ageing revealed significant differences between the yeast strains, but only the attributes opacity (visual colour) and astringency could be predicted by partial least squares regression using the wine compositional data. Notably, the astringency attribute was associated with higher concentrations of both tannin and polysaccharide, contrary to reports in the literature which suggested that polysaccharide exerts a moderating effect on astringency. The results confirm previous reports demonstrating that the choice of yeast strain represents an opportunity to shape wine style outcomes. Full article

(This article belongs to the Special Issue Biochemistry of Wine and Beer)

► Show Figures

Graphical abstract

10 pages, 2946 KiB

Open AccessArticle

Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle

by Zuriñe Rasines-Perea, Rémi Jacquet, Michael Jourdes, Stéphane Quideau and Pierre-Louis Teissedre

Biomolecules 2019, 9(8), 316; https://doi.org/10.3390/biom9080316 - 29 Jul 2019

Cited by 28 | Viewed by 4490

Abstract

During maturation and ageing in oak barrels polyphenolic compounds from oak wood, and particularly C-glucosidic ellagitannins, can be released from wood to the wine. These ellagitannins can be involved in oxidation reactions, affecting the wine’s organoleptic properties such as astringency. In this [...] Read more.

During maturation and ageing in oak barrels polyphenolic compounds from oak wood, and particularly C-glucosidic ellagitannins, can be released from wood to the wine. These ellagitannins can be involved in oxidation reactions, affecting the wine’s organoleptic properties such as astringency. In this study C-glucosidic ellagitannins and flavano-ellagitannins, acutissimins A and B and epiacutissimins A and B, as well as mongolicain A, which is the result compound of acutissimin A oxidation, were identified and quantified. The quantification was carried out by HPLC-UV-MS in 185 commercial samples from different cultivar areas (Bordeaux and Rioja), different barrel oak wood (French oak barrels and American oak barrels) and different ageing periods. The results show differences between the two zones in terms of compound concentrations. Moreover, the ageing process in bottle for Bordeaux wines are unlike Rioja wines behavior in bottle. Full article

(This article belongs to the Special Issue Biochemistry of Wine and Beer)

► Show Figures

Figure 1

Review

Jump to: Editorial, Research

18 pages, 2073 KiB

Open AccessFeature PaperReview

Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity

by Alvaro Martinez-Gomez, Isabel Caballero and Carlos A. Blanco

Biomolecules 2020, 10(3), 400; https://doi.org/10.3390/biom10030400 - 4 Mar 2020

Cited by 89 | Viewed by 8339

Abstract

Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced [...] Read more.

Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer—especially those with healthy properties—and the new trends to increase beer antioxidant activity are also discussed. Full article

(This article belongs to the Special Issue Biochemistry of Wine and Beer)

► Show Figures

Graphical abstract

15 pages, 990 KiB

Open AccessReview

Improving Effects of Hop-Derived Bitter Acids in Beer on Cognitive Functions: A New Strategy for Vagus Nerve Stimulation

by Tatsuhiro Ayabe, Takafumi Fukuda and Yasuhisa Ano

Biomolecules 2020, 10(1), 131; https://doi.org/10.3390/biom10010131 - 13 Jan 2020

Cited by 15 | Viewed by 5761

Abstract

Dementia and cognitive decline are global public health problems. Moderate consumption of alcoholic beverages reduces the risk of dementia and cognitive decline. For instance, resveratrol, a polyphenolic compound found in red wine, has been well studied and reported to prevent dementia and cognitive [...] Read more.

Dementia and cognitive decline are global public health problems. Moderate consumption of alcoholic beverages reduces the risk of dementia and cognitive decline. For instance, resveratrol, a polyphenolic compound found in red wine, has been well studied and reported to prevent dementia and cognitive decline. However, the effects of specific beer constituents on cognitive function have not been investigated in as much detail. In the present review, we discuss the latest reports on the effects and underlying mechanisms of hop-derived bitter acids found in beer. Iso-α-acids (IAAs), the main bitter components of beer, enhance hippocampus-dependent memory and prefrontal cortex-associated cognitive function via dopamine neurotransmission activation. Matured hop bitter acids (MHBAs), oxidized components with β-carbonyl moieties derived from aged hops, also enhance memory functions via norepinephrine neurotransmission-mediated mechanisms. Furthermore, the effects of both IAAs and MHBAs are attenuated by vagotomy, suggesting that these bitter acids enhance cognitive function via vagus nerve stimulation. Moreover, supplementation with IAAs attenuates neuroinflammation and cognitive impairments in various rodent models of neurodegeneration including Alzheimer’s disease. Daily supplementation with hop-derived bitter acids (e.g., 35 mg/day of MHBAs) may be a safe and effective strategy to stimulate the vagus nerve and thus enhance cognitive function. Full article

(This article belongs to the Special Issue Biochemistry of Wine and Beer)

► Show Figures

Figure 1

25 pages, 13439 KiB

Open AccessEditor’s ChoiceReview

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

by Antonio Morata, Carlos Escott, María Antonia Bañuelos, Iris Loira, Juan Manuel del Fresno, Carmen González and José Antonio Suárez-Lepe

Biomolecules 2020, 10(1), 34; https://doi.org/10.3390/biom10010034 - 25 Dec 2019

Cited by 97 | Viewed by 10043

Abstract

Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes, [...] Read more.

Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes, these attributes are hard to boost if no other technology or biotechnology is involved. In this regard, the right selection of yeast strains plays an important role in meeting these parameters and obtaining wines with fresher profiles. Another approach in getting fresh wines is through the use of novel non-thermal technologies during winemaking. Herein, the contributions of non-Saccharomyces yeasts and emerging technologies to these parameters are reviewed and discussed. Full article

(This article belongs to the Special Issue Biochemistry of Wine and Beer)

► Show Figures

Figure 1

35 pages, 6586 KiB

Open AccessFeature PaperEditor’s ChoiceReview

The Actual and Potential Aroma of Winemaking Grapes

by Vicente Ferreira and Ricardo Lopez

Biomolecules 2019, 9(12), 818; https://doi.org/10.3390/biom9120818 - 3 Dec 2019

Cited by 105 | Viewed by 9514

Abstract

This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in [...] Read more.

This review intends to rationalize the knowledge related to the aroma of grapes and to the aroma of wine with specific origin in molecules formed in grapes. The actual flavor of grapes is formed by the few free aroma molecules already found in the pulp and in the skin, plus by those aroma molecules quickly formed by enzymatic/catalytic reactions. The review covers key aroma components of aromatic grapes, raisins and raisinized grapes, and the aroma components responsible from green and vegetal notes. This knowledge is used to explain the flavor properties of neutral grapes. The aroma potential of grape is the consequence of five different systems/pools of specific aroma precursors that during fermentation and/or aging, release wine varietal aroma. In total, 27 relevant wine aroma compounds can be considered that proceed from grape specific precursors. Some of them are immediately formed during fermentation, while some others require long aging time to accumulate. Precursors are glycosides, glutathionyl and cysteinyl conjugates, and other non-volatile molecules. Full article

(This article belongs to the Special Issue Biochemistry of Wine and Beer)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Biochemistry of Wine and Beer

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Benefits of Publishing in a Special Issue

Related Special Issue

Published Papers (16 papers)

Editorial

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI