| Title: | Aromatic Higher Alcohols in Wine: Implication on Aroma and Palate Attributes during Chardonnay Aging |
| Author(s): | Cordente AG; Espinase Nandorfy D; Solomon M; Schulkin A; Kolouchova R; Francis IL; Schmidt SA; |
| Address: | "The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia" |
| DOI: | 10.3390/molecules26164979 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The higher alcohols 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived compounds that have been shown to affect the aroma and flavour of fermented beverages. Five variants of the industrial wine strain AWRI796, previously isolated due to their elevated production of the 'rose-like aroma' compound 2-phenylethanol, were characterised during pilot-scale fermentation of a Chardonnay juice. We show that these variants not only increase the concentration of 2-phenylethanol but also modulate the formation of the higher alcohols tryptophol, tyrosol, and methionol, as well as other volatile sulfur compounds derived from methionine, highlighting the connections between yeast nitrogen and sulfur metabolism during fermentation. We also investigate the development of these compounds during wine storage, focusing on the sulfonation of tryptophol. Finally, the sensory properties of wines produced using these strains were quantified at two time points, unravelling differences produced by biologically modulating higher alcohols and the dynamic changes in wine flavour over aging" |
| Keywords: | Alcohols/*analysis Fermentation Odorants/*analysis Saccharomyces cerevisiae/metabolism *Taste Time Factors Volatile Organic Compounds/analysis Wine/*analysis Qda aging amino acid aroma sulfur wine yeast; |
| Notes: | "MedlineCordente, Antonio G Espinase Nandorfy, Damian Solomon, Mark Schulkin, Alex Kolouchova, Radka Francis, Ian Leigh Schmidt, Simon A eng Switzerland 2021/08/28 Molecules. 2021 Aug 17; 26(16):4979. doi: 10.3390/molecules26164979" |
