On higher alcohols in wine

Periodicum Biologorum

Volumn 109, Issue 2, 2007, Pages 205-217

  Šehović, Durdica ^a   Tominac, Vlatka Petravić ^a   Marić, Vladimir ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Determination of higher alcohols; Fusel alcohols; Higher alcohols; Wine

Indexed keywords

2 PHENETYL ETHANOL; ALCOHOL; BUTANOL; HEXANOL; ISOBUTANOL; ISOPENTYL ALCOHOL; PENTANOL; PROPANOL; TERPENE; TYROSOL; UNCLASSIFIED DRUG;

CALORIMETRY; FERMENTATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; REVIEW; SOLID PHASE MICROEXTRACTION; WINE INDUSTRY; YEAST;

VITACEAE;

EID: 34250800293     PISSN: 00315362     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (70)

1. PRETORIUS IS 2000 Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 16: 675-729
2. st century. Food Technol Biotechnol 41: 3-10
3. SWIEGERS J H, PRETORIUS I S 2005 Yeast Modulation of Wine Flavor. Adv Appl Microbiol 57: 131-175
4. SWIEGERS J H, BARTOWSKY E J, HENSCHKE P A, PRETORIUS I S 2005 Yeast and bacterial modulation of wine aroma and flavour. Aust J Grape Wine Res 11: 139-173
5. ŠEHOVIĆ Crossed D sign, PETRAVIĆ V, MARIĆ V 2004 Glycerol and wine industry. Glycerol determination in grape must and wine. Kem Ind 53: 505-516
6. MALLOUCHOS A, SKANDAMIS P, LOUKATOS P, KOMAITIS M, KOUTINAS A, KANELLAKI M 2003 Volatile compounds of wines produced by cells immobilized on grape skin. J Agric Food Chem 51: 3060-3066
7. HENSCHKE P A, JIRANEK V1993 Yeast-Metabolism of Nitrogen Compounds in Wine Microbiology and Biotechnology. Fleet G H (ed) Harwood Academic Publishers GmbH, Chur, p 77-164
8. FALQUÉ F, FERNÁNDEZ F, DUBOURDIEU D 2001 Differentiation of white wines by their aromatic index. Talanta 54: 271-281
9. LAMBRECHTS M G, PRETORIUS IS 2000 Yeast and its importance to wine aroma - A review. S Afr J Enol Vitic 21 (Special Issue): 97-129
10. NYKÄNEN L 1986 Formation and occurrence of flavour compounds in wine and distilled alcoholic beverages. Am J Enol Vitic 37: 84-96
11. MUŠTOVIĆ S 1985 Vinarstvo s enohemijom i mikrobiologijom. Privredni pregled, Beograd.
12. ETIÉVANT P X 1991 Wine. In: Volatile Compounds in Foods and Beverages, Maarse H (ed.) Marcel Dekker Inc., New York.
13. RAPP A, MANDERLY H 1986 Wine aroma. Experientia 42: 873-884
14. JACKSON R S 1994 Wine Science, Principles and Applications, Taylor S L (ed.). Academic press, Inc., S. Diego, p 185-186
15. REED G, NAGODAVITHANA T W 1991 Wine yeasts. In: Yeast technology, second edition. Van Nostrand Reinhold, New York, p 151-224
16. DITTRICH H H 1995 Wine and brandy. In: Rehm H J, Reed G, Pûhler A, Stadler P, Reed G, Nagodawithana T W, (eds), Biotechnology, Enzymes, Biomass, Food and Feed, Vol. 9. VCH, Weinheim, p 464-503
17. BOULTON R B, SINGLETON V L, BISSON L F, KUNKEE R E 1996 Principles and practices of winemaking. Chapman & Hall, International Thomson Publishing, New York.
18. SOKOLIĆ I 1992 Prvi hrvatski vinogradarsko vinarski leksikon. Vitagraf d.o.o., Rijeka.
19. ZORIČIĆ M 1996 Podrumarstvo (drugo prošireno izdanje). Nakladni zavod Globus, Zagreb.
20. TORREA D, FRAILE P, GARDE T, ANCÍN C 2003 Production of volatile compounds in the fermentation of Chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands Food Control 14: 565-571
21. ESCALONA H, PIGOTT J R, CONNER J M, PATERSON A 1999 Effect of ethanol strength on the volatility of higher alcohols and aldehydes. Ital J Food Sci 11: 241-248
22. MARGALIT Y 2004 Concepts in Wine Technology. A Wine Appreciation Guild, Ltd., S. Francisco, p 68
23. ALEIXANDRE J L, PADILLA A I, NAVARRO L L, SURIA A, GARCIA M J, ALVAREZ I 2003 Optimization of making barrel-fermented dry muscatel wines. J Agric Food Chem 51:1889-1893
24. GIUDICI P, ROMANO P, ZAMBONELLI C 1990 A biometric study of higher alcohol production from Saccharomyces cerevisiae. Can J Microbiol 36: 61-64
25. DITTRICH H H 1977 Mikrobiologie des Weine. Ulmer E (ed), Stuttgart, p 71-77
26. FERRARI G 2002 Influence of must nitrogen composition on wine and spirit quality and relation with aromatic composition and defects - review. J Intern Sci Vigne Vin 36: 1-10
27. HERNÁNDEZ-ORTE P, CACHO J F, FERREIRA V 2002 Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study. J Agric Food Chem 50: 2891-2899
28. OUGH C S, AMERINE M A 1988 Methods for Analysis of Must and Wines. Wiley J & Sons, New York, p 112
29. WONDRA M, BEROVIČ M 2001 Analyses of aroma components of Chardonnay wine fermented by different yeast strains. Food Technol Biotechnol 39: 141-148
30. COMI G, ROMANO P, COCOLIN L, FIORE C 2001 Characterization of Kloeckera apiculata strains from the Friuli region in Northern Italy. World J Microb Biot 17: 391-394
31. FUNDIRA M, BLOM M, PRETORIUS I S, VAN RENSBURG P 2002 Selection of yeast starter culture strains for the production of Marula fruit wines and distillates J Agric Food Chem 50: 1535-1542
32. CLEMENTE-JIMENEZ J M, MINGORANZE-CAZORLA L, MARTINEZ-RODRIGUEZ S, HERAS-VAZQUEZ F J L, RODRIGUEZ-VICO F 2004 Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must. Food Microbiol 21: 149-155.
33. PETRAVIĆ V 2001 Master's dissertation: Istraživanje fermentacijske sposobnosti i tehnoloških svojstava vinskih kvasaca izoliranih s grožCrossed d signa sorte Cabernet Sauvignon i Chardonnay i njihov utjecaj na sekundarnu aromu vina, Prehrambeno-biotehnoloski fakultet. Zagreb.
34. ERTEN H 2002 Relation between elevated temperatures and fermentatation behaviour of Kloeckera apiculata and Saccharomyces cerevisiae associated with winemaking in mixed cultures. World J Microbiol Biotech 18: 373-378
35. ARAGON P, ATIENZA J, CLIMENT M D 1998 Influence of clarification, yeast type and fermentation temperature on the organic acid and higher alcohols of Malvasia and Muscatel wines. Am J Enol Vitic 49: 211-219
36. VALERO E, MOYANO L, MILLAN M C, MEDINA M, ORTEGA J M 2002 Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxigenation of the grape must. Food Chem 78: 57-61
37. BERLANGA T M, ATANASIO C, MAURICIO J C, ORTEGA J M 2001 Influence of aeration on the physiological activity of flour yeasts. J Agric Food Chem 49: 3378-3384
38. BERLANGA T M, PEINADO R, MILLÁN C, ORTEGA J M 2004 Discriminant analysis of Sherry wine during biological ageing. Am J Enol Vitic 55: 407-411
39. MATEO J J, JIMÉNEZ M, PASTOR M, HUERTA T 2001 Yeast starter cultures affecting wine fermentation and volatiles. Food Research International 34: 307-314
40. BEROVIC M, MAVRI J, WONDRA M, KOŠMERL T, BAV̌CAR D, 2003 Influence of temperature and carbon dioxide on fermentation of Cabernet Sauvignon must. Food Technol Biotechnol 41: 353-359
41. STEGER C L C, LAMBRECHT M G 2000 The selection of yeast strains for the production of premium quality South African brandy base products. J Indust Microbiol Biotechol 24: 431-440
42. PATEL S, SHIBAMOTO T 2002 Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine. J Agric Food Chem 50: 5649-5653
43. LURTON L, SNAKKERS G, ROULLAND C, GALY B 1995 Influence of the fermentation yeast strain on the composition of wine spirits. J Sci Food Agric 67: 485-491
44. MAJDAKA, HERJAVEC S, ORLIĆ S, REDŽEPOVIĆ S, MIROŠEVIĆ N 2002 Comparison of wine aroma compounds produced by Saccharomyces paradoxus and Saccharomyces cerevisiae strains. Food Technol Biotechnol 40: 103-109
45. ROJAS V, GIL J V, PINAGA F, MANZANARES P 2003 Acetate ester formation in wine by mixed cultures in laboratory fermentations. Int J Food Microb 86: 181-188
46. ROMANO P, SUZI G, DOMIZIO P, FATICHENTI F 1997 Secondary products formation as a tool for discriminating non-Saccharomyces wine strains diversity in non-Saccharomyces wine yeasts. Antonie van Leeuwenhoek 71: 239-242
47. HERNÁNDEZ-ORTE P, IBARZ M J, CACHO J, FERREIRA V 2005 Effect of the addition of ammonium and amino acids to musts of Airen variety on aromatic composition and sensory properties of the obtained wine. Food Chem 89: 163-174
48. COMI G, MAIFRENI M, MANZANO M, LAGAZIO C, COCOLIN L 2000 Mitochondrial DNA restriction enzyme analysis and evolution of the enological characteristics of Saccharomyces cerevisiae strains isolated from grapes of the wine-producing area of Collio (Italy). Int J Food Microb 58: 117-121
49. MARÁZ A 1999 Impact of yeast genetics and molecular biology on traditional and new biotechnology. Acta Microbiol Immunol Hung 46: 289-295
50. KOURKOUTAS Y, KOUTINAS A A, KANELLKI M, BANAT I M, MARCHANT R 2002 Continuous wine fermentation using psychrophilic yeast immobilized on apple cuts at different temperatures. Food Microb 19: 127-134
51. MOIO L, UGLIANO M, GAMBUTI A, GENOVESE A, PIOMBINO P 2004 Influence of clarification treatment on concentration of selected free varietal aroma compounds and glycoconjugates in Falanghina (Vitis vinifera L.) must and wine. Am J Enol Vitic 55: 7-12
52. WANG X D, BOHLSCHEID J C, EDWARDS C G 2003 Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or pantothenic acid. J Appl Microbiol 94: 349-359
53. HERJAVEC S, MAJDAK A 2002 The influence of maceration on the composition of some Volatile compounds and sensory properties of Tramine wine. Agr Consp Sci 67: 11-17
54. FRAILE P, GARRIDO J, ANCÍN C 2000 Influence of a Saccharomyces cerevisiae selected strain on the volatile composition of Rose wines. Evolution during fermentation. J Agric Food Chem 48: 1789-1798
55. VIDRIH R, HRIBAR J 1999 Synthesis of higher alcohols during cider processing. Food Chem 67: 287-294
56. LAO C, LÓPEZ-TAMAMES E, LAMUELA-RAVENTÓS R M, BUXADERAS S, DE LA TORRE-BORONAT M D C 1997 Pectic enzyme treatment effects on quality of white grape musts and wines. J Food Sci 62: 1142-1149
57. DIÁZ C, CONDE J E, MÉNDEZ J, PÉREZ TRUJILLO J P 2003 Volatile compounds of bottled wines with denomination of origin from the Canary islands (Spain). Food Chem 81: 447-452
58. SELLI S, KÜRKÇÜOGLU M, KAFKAS E, CABAROGLU T, DEMIRCI B, BAŞER K H C, CANBAS A 2004 Volatile flavour components of mandarine wine obtained from Clementines (Citrus reticule Blanco) extracted by solid-phase microextraction. Flavour Fragr J 19: 413-416
59. MALLOUCHOS A, KOMAITIS M, KOUTINAS A, KANELLAKI M 2003 Evolution of volatile by-products during wine fermentations using immobilized cells on grape skins. J Agric Food Chem 51: 2402-2408
60. KOURKOUTAS Y, KOMAITIS M, KOUTINAS A A, KALIAFAS A, KANELLAKI M, MARCHANT R, BANAT I M 2003 Wine production using yeast immobilized on quince biocatalyst at temperatures between 30 and 30 °C. Food Chem 82: 353-360
61. MALLOUCHOS A, KOMAITIS M, KOUTINAS A, KANELLAKI M 2002 Investigation of volatiles evolution during the alcoholic fermentation of grape must using free and immobilized cells with the help of solid phase microextraction (SPME) headspace sampling. J Agric Food Chem 50: 3840-3848
62. YAJIMA M, YOKOTSUKA K 2001 Volatile compound formation in white wines fermented using immobilized and free yeast. Am J Enol Vitic 52: 210-218
63. KOURKOUTAS Y, KOMAITIS M, KOUTINAS A A, KANELLAKI M 2001 Wine production using yeast immobilized on apple pieces at low and room temperatures. J Agric Food Chem 49: 1417-1425
64. MALLIOS P, KOURKOUTAS Y, ICONOMOPOULOU M, KOUTINAS A A, PSARIANOS C, MARCHANT R, BANAT I M 2004 Low-temperature wine-making using yeast immobilized on peer pieces. J Sci Food Agric 84: 1615-1623
65. th Ed., Association of Official Analytical Chemists, Arlington VA, 1980, p 155
66. ZAKON O VINU 2003 Narodne novine 96, Klasa: 320-05/02-01/01 Zagreb, 29. svibnja 2003.
67. PENNIMAN W B D, SMITH D C, LAWSKE E I 1937 Determination of higher alcohols in distilled liquors. Ind Eng Chem, Anal Ed 9: 91-95
68. COLES H W, TOURNAY W E 1942 The Komarowsky color reaction for the aliphatic alcohols. Ind Eng Chem, Anal Ed 14: 20-22
69. OFFICIAL METHODS OF ANALYSIS 1984 14th ed., Association of Official Analytical Chemists, Arlington VA, p 183-185
70. KUKOLIĆ D 1998 Determination of amyl alcohol in wine by gas chromatography. Diploma thesis, Faculty of Food Technology and Biotechnology, University of Zagreb.