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Foods
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Flavour Volatiles of Wine
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Flavour Volatiles of Wine

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (20 April 2021) | Viewed by 26267

Printed Edition Available!
A printed edition of this Special Issue is available here.

Special Issue Editors

Prof. Dr. Fulvio Mattivi

E-Mail Website
Guest Editor
Unit of Metabolomics, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all’Adige, Italy
Interests: food chemistry; wine chemistry; metabolomics; biomarker discovery; mass spectrometry; polyphenols; volatile compounds
Special Issues, Collections and Topics in MDPI journals
Dr. Matteo Bordiga

E-Mail Website
Guest Editor
Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy
Interests: food chemistry; gas chromatography; liquid chromatography; mass spectrometry; polyphenols; volatile compounds; wine chemistry; extraction; fermentation; prebiotic compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We are pleased to invite you to submit original and review articles to the Special Issue entitled “Flavour Volatiles of Wine”. The perception of wine flavour and aroma is the result of several interactions between a large number of chemical compounds and sensory receptors. Compounds show synergistic (one compound enhances the perception of another) and antagonistic (one compound suppresses the perception of another) interactions. The chemical profile of a wine is derived from the entire process, starting from the grapes until bottled ageing. At the moment wine makers are limited as to the range of yeasts that are able to impart some specific aromatic characteristic to a wine, and research focuses on issues such as adjusting the levels of flavour and aroma compounds, in particular esters and alcohols, producing enzymes that will release additional volatile compounds from the grapes, and reducing the amount of alcohol to levels which allow a better perception and release of aroma and flavour compounds. New yeast strains are continuously being developed by traditional breeding techniques leading to different flavour and aroma profiles in wine.

In this context, the aim of the present Special Issue is to invite colleagues to submit their original research or review articles covering novel aspects of volatile compounds research in the wine sector.

Potential flavour volatiles of wine include, but are not limited, to the following:

i) varietal;

ii) pre-fermentative volatiles formed by the yeast during fermentation;

iii) formed by the yeast during alcoholic directly related to alcoholic fermentation;

iv) related to amino acid metabolism;

v) formed during malolactic fermentation;

vi) formed during ageing (reductive and oxidative pathway) and maturation.

We also wish to include original studies or reviews aiming to reach a mechanistic understanding of these pathways, with a focus on the reactions involved in the formation or degradation of key wine odorants, and of the technological factors involved during the winemaking process.

Dr. Matteo Bordiga
Prof. Fulvio Mattivi
Guest Editors

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. Foods is an international peer-reviewed open access semimonthly 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 2900 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

  • Wine
  • Grapes
  • Flavour
  • Aroma
  • Aroma precursors
  • Wine making process
  • Terroir
  • Aroma extraction dilution analysis (AEDA)
  • Key volatiles
  • Potent odorants
  • Fermentation
  • Enzymes
  • GC-MS
  • GC-O
  • Volatile compounds
  • Characterization
  • Extraction
  • Wine ageing
  • Oxidative ageing
  • Reductive ageing
  • Statistical analysis

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Published Papers (7 papers)

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Editorial

Jump to: Research, Review

2 pages, 175 KiB  
Editorial
Special Issue on Flavour Volatiles of Wine
by Matteo Bordiga and Fulvio Mattivi
Foods 2022, 11(1), 69; https://doi.org/10.3390/foods11010069 - 29 Dec 2021
Viewed by 1450
Abstract
The perception of wine flavour and aroma is the result of several interactions between a large number of chemical compounds and sensory receptors [...] Full article
(This article belongs to the Special Issue Flavour Volatiles of Wine)

Research

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19 pages, 2454 KiB  
Article
Volatile Compounds in Monovarietal Wines of Two Amarone Della Valpolicella Terroirs: Chemical and Sensory Impact of Grape Variety and Origin, Yeast Strain and Spontaneous Fermentation
by Giovanni Luzzini, Davide Slaghenaufi and Maurizio Ugliano
Foods 2021, 10(10), 2474; https://doi.org/10.3390/foods10102474 - 15 Oct 2021
Cited by 12 | Viewed by 2686
Abstract
Aroma profiles of withered Corvina and Corvinone wines from two different Valpolicella terroirs were investigated in relationship to yeast strain and use of spontaneous fermentation. The results indicated that volatile chemical differences between wines were mainly driven by grape origin, which was associated [...] Read more.
Aroma profiles of withered Corvina and Corvinone wines from two different Valpolicella terroirs were investigated in relationship to yeast strain and use of spontaneous fermentation. The results indicated that volatile chemical differences between wines were mainly driven by grape origin, which was associated with distinctive compositional profiles. Wine content in terpenes, norisoprenoids, benzenoids and C6 alcohols, as well as some fermentative esters, were indeed significantly affected by grape origin. Conversely, yeast strain influence was mainly associated with fermentation-derived esters. Sensory analysis, besides confirming the major role of grape origin as driver of wine differentiation, indicated that spontaneous fermentations reduced the sensory differences associated with grape origin and variety, mainly due to high content of acetic acid and ethyl acetate. Full article
(This article belongs to the Special Issue Flavour Volatiles of Wine)
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16 pages, 1243 KiB  
Article
Effect of Microwave Maceration and SO2 Free Vinification on Volatile Composition of Red Wines
by Raquel Muñoz García, Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo and María Soledad Pérez-Coello
Foods 2021, 10(6), 1164; https://doi.org/10.3390/foods10061164 - 22 May 2021
Cited by 12 | Viewed by 2746
Abstract
This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO2. The [...] Read more.
This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO2. The volatile compounds were extracted by solid phase extraction and analyzed by gas chromatography–mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Microwave treatment significantly increased the free and bound fraction of most varietal compounds in the must. Wines from microwave maceration showed faster fermentation kinetics and shorter lag phase, resulting in an increase in some volatile compounds of sensory relevance. The absence of SO2 caused a decrease in concentration of some volatile compounds, mainly fatty acids and esters. The sensory assessment of wines from microwave treatment was higher than the control wine, especially in wines without SO2, which had higher scores in the “red berry” and “floral” odor attributes and a more intense aroma. This indicates that the pre-fermentative treatment of grapes with microwaves could be used to increase the wine aroma and to reduce the occurrence of SO2. Full article
(This article belongs to the Special Issue Flavour Volatiles of Wine)
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23 pages, 1257 KiB  
Article
A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators
by Antonio Amores-Arrocha, Pau Sancho-Galán, Ana Jiménez-Cantizano and Víctor Palacios
Foods 2021, 10(5), 1082; https://doi.org/10.3390/foods10051082 - 13 May 2021
Cited by 9 | Viewed by 2821
Abstract
Lack of nutrients in grape may cause problems for a proper alcoholic fermentation process, resulting in an altered aromatic profile of the wines. To avoid this situation, commercial winemakers often use fermentation activators, which are usually combinations of ammonium salts, inactivated yeast and [...] Read more.
Lack of nutrients in grape may cause problems for a proper alcoholic fermentation process, resulting in an altered aromatic profile of the wines. To avoid this situation, commercial winemakers often use fermentation activators, which are usually combinations of ammonium salts, inactivated yeast and thiamine. In addition, it has been shown that bee pollen addition to the grape can help to improve fermentation, resulting in better volatile compound profile of wines responsible for sensory quality. For this reason, the aim of this research work was to carry out a comparative study using bee pollen versus commercial fermentation activators in white and red winemaking. The same dose of bee pollen and commercial activators (0.25 g/L) were used in all experiments. Volatile compounds were analyzed by gas chromatography–mass spectrometry, odor activity values were determined to assess odorant impact of various volatile compound families, and finally a descriptive sensory analysis was carried out. Then, the triangular test and the ranking assay were used to identify perceptible differences as well as preference among the wines elaborated. Compared to commercial activators, bee pollen wines increased volatile compound formation, mainly higher alcohols, esters, and terpenes, enhancing fruity and floral odorant series. On the other hand, triangular test showed significant differences between wines, and the ranking assay showed a greater preference for bee pollen wines. Full article
(This article belongs to the Special Issue Flavour Volatiles of Wine)
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31 pages, 2223 KiB  
Article
Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal Differentiation
by Igor Lukić, Silvia Carlin and Urska Vrhovsek
Foods 2020, 9(12), 1787; https://doi.org/10.3390/foods9121787 - 2 Dec 2020
Cited by 20 | Viewed by 3321
Abstract
To differentiate white wines from Croatian indigenous varieties, volatile aroma compounds were isolated by headspace solid-phase microextraction (HS-SPME) and analyzed by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOF-MS) and conventional one-dimensional GC-MS. The data obtained were subjected to uni- and multivariate [...] Read more.
To differentiate white wines from Croatian indigenous varieties, volatile aroma compounds were isolated by headspace solid-phase microextraction (HS-SPME) and analyzed by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC-TOF-MS) and conventional one-dimensional GC-MS. The data obtained were subjected to uni- and multivariate statistical analysis. The extra separation ability of the GC×GC second dimension provided additional in-depth volatile profile information, with more than 1000 compounds detected, while 350 were identified or tentatively identified in total by both techniques, which allowed highly efficient differentiation. A hundred and sixty one compounds in total were significantly different across monovarietal wines. Monoterpenic compounds, especially α-terpineol, followed by limonene and linalool, emerged as the most powerful differentiators, although particular compounds from other chemical classes were also shown to have notable discriminating ability. In general, Škrlet wine was the most abundant in monoterpenes, Malvazija istarska was dominant in terms of fermentation esters concentration, Pošip contained the highest levels of particular C13-norisoprenoids, benzenoids, acetates, and sulfur containing compounds, Kraljevina was characterized by the highest concentration of a tentatively identified terpene γ-dehydro-ar-himachalene, while Maraština wine did not have specific unambiguous markers. The presented approach could be practically applied to improve defining, understanding, managing, and marketing varietal typicity of monovarietal wines. Full article
(This article belongs to the Special Issue Flavour Volatiles of Wine)
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17 pages, 1029 KiB  
Article
Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén
by José Pérez-Navarro, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, Juan Luis Chacón-Vozmediano, Jesús Martínez-Gascueña, Esteban García-Romero, Isidro Hermosín-Gutiérrez and Sergio Gómez-Alonso
Foods 2020, 9(9), 1282; https://doi.org/10.3390/foods9091282 - 12 Sep 2020
Cited by 23 | Viewed by 3776
Abstract
The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry’s growth, in order to appeal to a broad cross section of consumers. Due to this, white wines made from the novel grape [...] Read more.
The ability to obtain different wines with a singular organoleptic profile is one of the main factors for the wine industry’s growth, in order to appeal to a broad cross section of consumers. Due to this, white wines made from the novel grape genotypes Albillo Dorado and Montonera del Casar (Vitis vinifera L.) were studied and compared to the well-known Airén at two consecutive years. Wines were evaluated by physicochemical, spectrophotometric, high-performance liquid chromatography–diode array detection–mass spectrometry, gas chromatography–mass spectrometry and sensory analyses. The chromatic characteristics of the new wines were defined by more color purity than Airén, with greenish highlights. In general, the phenolic profile of the Albillo Dorado wines showed a higher flavonol and hydroxycinnamic acid derivative content. Several volatile compounds were determined, and their odor activity values were calculated to determine their impact on wine aroma. A fruity series dominated the wine aromatic composition, but spicier and greener notes characterized the aroma profile of Airén wines. Albillo Dorado and Montonera del Casar were sensory evaluated as wines with a less fresh taste compared to Airén. Unique chemical and sensory profiles were determined for wines made from these novel grape genotypes, providing alternative monovarietal wines to encourage the wine market growth and extend the offer to consumers. Full article
(This article belongs to the Special Issue Flavour Volatiles of Wine)
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Review

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20 pages, 9563 KiB  
Review
The Flavor Chemistry of Fortified Wines—A Comprehensive Approach
by Teresa Abreu, Rosa Perestrelo, Matteo Bordiga, Monica Locatelli, Jean Daniel Coïsson and José S. Câmara
Foods 2021, 10(6), 1239; https://doi.org/10.3390/foods10061239 - 29 May 2021
Cited by 22 | Viewed by 8121
Abstract
For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the [...] Read more.
For centuries, wine has had a fundamental role in the culture and habits of different civilizations. Amongst numerous wine types that involve specific winemaking processes, fortified wines possess an added value and are greatly honored worldwide. This review comprises the description of the most important characteristics of the main worldwide fortified wines—Madeira, Port, Sherry, Muscat, and Vermouth—structured in three parts. The first part briefly describes the chemistry of wine flavor, the origin of typical aroma (primary, secondary and tertiary), and the influencing parameters during the winemaking process. The second part describes some specificities of worldwide fortified wine, highlighting the volatile composition with particular emphasis on aroma compounds. The third part reports the volatile composition of the most important fortified wines, including the principal characteristics, vinification process, the evolution of volatile organic compounds (VOCs) during the aging processes, and the most important odor descriptors. Given the worldwide popularity and the economic relevance of fortified wines, much research should be done to better understand accurately the reactions and mechanisms that occur in different stages of winemaking, mainly during the oxidative and thermal aging. Full article
(This article belongs to the Special Issue Flavour Volatiles of Wine)
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