Macrowine 2021
IVES 9 IVES Conference Series 9 Tropical fruit aroma in white wines: the role of fermentation esters and volatile thiols

Tropical fruit aroma in white wines: the role of fermentation esters and volatile thiols

Abstract

Volatile thiols are impact aroma compounds, well-known in the literature for imparting tropical fruit aromas such as passion fruit, guava, grapefruit, and citrus in white wines [1]. More recent evidence suggests that tropical fruit aromas are also caused by other aroma compounds besides thiols, such as fermentation esters, or the interaction between these volatile families. Therefore, the objective of this study was to investigate the effects of combining esters and/or thiols to determine their impact on the fruitiness aroma perception of white wines. Pinot gris wine was produced at the OSU research winery and was dearomatized using Lichrolut® EN. Combinations of fermentation volatile compounds were added to the wine, forming the aroma base. Treatment wines were composed of additions of different concentrations and combinations of thiols and/or esters. Samples were subjected to sensory analysis where forty-six white wine consumers evaluated the orthonasal aroma of the wines and participated in Check-All-That-Apply (CATA). Following the results obtained by CATA, samples were subjected to a Sensory Descriptive Analysis (SDA) panel where 13 trained panellists evaluated the intensity of the most used aroma attributes elicited by consumers. Thiol treatments without the presence of esters contributed to earthy and grassy aromas. Overall, tropical fruit aromas were detected in the several treatments containing esters and esters + thiols. Differences in the intensity of the aroma attributes were observed as well . This study showed that esters and thiols are necessary for tropical fruit aroma causation in white wines. Therefore, grape growers and winemakers should adapt viticultural and winemaking conditions to increase the concentrations of both aroma families and therefore enhance the tropical fruit aroma perception in white wines.

DOI:

Publication date: September 24, 2021

Issue: Macrowine 2021

Type: Article

Authors

Angelica Iobbi, Elizabeth Tomasino

Oregon State University, OR, USA, 

Contact the author

Keywords

aroma causation, check-all-that-apply, sensory descriptive analysis, tropical fruit aroma, white wine

Citation

Related articles…

Mining belowground and aboveground microbiome data to identify microbial biomarkers of grapevine health and yield

Vineyards are home to a wide diversity of microorganisms that interact with plants and with each other.

Read More

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.

Read More

Volatile and phenolic composition of Agiorgitiko wines from eight different areas of PDO Nemea zone

AIM: Agiorgitiko (Vitis vinifera L. cv.) is the most cultivated red grapewine variety in Greece1 located mainly in Nemea region, the largest PDO zone in Greece2. Although Agiorgitiko is considered as one of the most interesting red grape varieties, not only in Greece3, but also at international level4,5, however, there is a lack of knowledge

Read More

Heat-stress responses regulated via a MYB24-MYC2 complex

Throughout the growing season, grapevine frequently encounters environmental challenges associated with heat and light radiation stress, especially during the ripening stage, thereby constraining the yield and quality of berries. MYB24 has been previously proposed to control light responses during late fruit ripening stages, and it has been found to require the co-factor MYC2. We have generated transcriptomic data from grapevine leaves transiently co-transformed with MYB24 and MYC2. Differential expression analysis revealed 179 up-regulated genes (URGs). Considering tissue specificity, where MYB24 is specifically and highly expressed in flowers and late-ripening berries, the expression of these URGs was explored using a previously published Berry Development Atlas gathering berry development data of cv. ‘Pinot Noir’ and ‘Cabernet Sauvignon’ in different vintages.

Read More

Innovative approaches in the evaluation of the spatial and temporal biodiversity of grape varieties from the Portuguese Bairrada appellation using LIMM-PCA: a study across five harvests

Sustainable viticulture and winemaking continue to represent huge challenges, where a better knowledge about the functional role of biodiversity in the vineyard and wine ecosystems is required, as well as the varieties plasticity. Particular attention should be devoted to the spatial and temporal interactions between authorized or recommended varieties for a specific demarcated region and clime and vineyard conditions (such as soil type, orientation of the lines, age of the vine, density of planting, harvesting practices, among others).

Read More