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Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alcoholic and acetic fermentation, ageing, distillation, technological processes, etc. Therefore, it is very important to study and to characterize the aromatic fraction of these oenological beverages in order to improve the quality of the final product. Therefore, this book is focused on some recent studies related to the study of the volatile composition of wine, vinegar and derived products, in many different fields of science: oenology, chemistry, food science and technology, biochemistry, microbiology, biotechnology, engineering, sensory analysis, etc., and it shows the great importance of both sensory and analytical study of oenological products aroma and how they are influenced by the different stages and conditions under which they are elaborated. In this book, you will find 12 valuable scientific contributions: 2 literature reviews and 10 original research works, which deal with the latest advances in both sensory and analytical tools in order to evaluate the effects of different techniques or winemaking stages on the oenological products' aromas.
Wine flavour is complex and encompasses a wide variety of compounds with very different sensorial properties. It is only through detailed investigations, however, that knowledge of aroma compounds is improved. One aroma compound of inconclusive origin and requiring further study was 1,8-cineole, which was especially relevant to the Australian viticultural landscape. Another group of important flavour compounds found in wine that required greater understanding are the sulfur compounds. Varietal thiols, in particular 3-mercaptohexan-1-ol (3-MH), have some of the lowest aroma thresholds of any food or beverage component. Knowledge of thiol precursors is also important for understanding the formation of the corresponding varietal aroma compounds during winemaking, since they are released from odourless precursors in grape juice through fermentation. To enable a better understanding of the formation and fate of the two important aroma compounds chosen, novel analytical methods using stable isotope dilution analysis(SIDA) were developed and thoroughly validated for the quantification of 1,8-cineole and 3-MH in grapes and wine. In addition, a SIDA method was developed and validated for the analysis of the diastereoisomers of the precursors, 3-S-cysteinylhexan-1-ol (Cys-3-MH) and 3-S-glutathionylhexan-1-ol (Glut-3-MH) to complement the studies on 3-MH. 1,8-Cineole was found to be predominantly present in red wines, being extracted during fermentation rather than forming from terpene precursors as previously proposed. Extension of this research revealed that Eucalyptus trees in the vineyard had a strong influence on the concentration of 1,8-cineole in wine. The incorporation of grape leaves and stems, and in particular Eucalyptus leaves into red must fermentations significantly elevated the level of 1,8-cineole concentrations in the wine. Additionally, this study revealed a surprising increase in rotundone concentrations when grape leaves and stems were included during fermentation. An analytical method was developed for 3-MH determination that used conventional electron ionisation GC-MS and eliminated the use of mercuric compounds for thiol isolation. A 3-MH precursor analytical method was also developed which provided the first method where both diastereoisomers of Cys- and Glut-3-MH could be analysed individually in one run. This was improved further by the addition of Cysgly-3-MH into the method following the identification of this compound in grapes for the first time. These methods were applied to wines and grape juices to investigate factors which might affect their concentrations, such as freezing grapes and juice, grape processing and fruit transportation. These studies highlighted the dynamic nature of these precursor compounds. In addition a new conjugated aldehyde which was the obvious missing link between the reaction of (E)-2-hexenal and glutathione in the formation of Glut-3-MH was identified for the first time. The development of the new analytical methods discussed, together with their applications has contributed considerably to our understanding of various aspects of wine flavour. This work has uncovered the origin of 1,8-cineole in red Australian wine. It has also greatly enhanced our knowledge of 3-MH and its precursors so that we can understand how these compounds are formed and what affects their concentrations in juice and wine. Ultimately, this knowledge will enable wine producers to have greater control over the aroma profile of their wines.
Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli gion, and culture. We are currently drinking the best wines ever produced. We are able to do this because of our increased understanding of grape growing, biochemistry and microbiology of fermentation, our use of ad vanced technology in production, and our ability to measure the various major and minor components that comprise this fascinating beverage. Historically, winemakers succeeded with slow but gradual improvements brought about by combinations of folklore, obseIVation, and luck. How ever, they also had monumental failures resulting in the necessity to dis pose of wine or convert it into distilled spirits or vinegar. It was assumed that even the most marginally drinkable wines could be marketed. This is not the case for modern producers. The costs of grapes, the technology used in production, oak barrels, corks, bottling equipment, etc. , have in creased dramatically and continue to rise. Consumers are now accustomed to supplies of inexpensive and high-quality varietals and blends; they con tinue to demand better. Modern winemakers now rely on basic science and xvi Preface xvii the systematic application of their art to produce products pleasing to the increasingly knowledgeable consumer base that enjoys wine as part of its civilized society.
Modern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. The flavour and fragrance industry is a key part of the worldwide specialty chemicals industry, yet most technical recruits have minimal exposure to flavours and fragrances before recruitment. The analytical chemistry of flavour and fragrance materials presents specific challenges to the analytical chemist, as most of the chemicals involved are highly volatile, present in very small amounts and in complex mixtures. Analytical Methods for Flavor and Fragrance Materials covers the most important methods in the analysis of flavour and fragrance materials, including traditional and newly emerging methodologies. It discusses the capabilities of the various analytical methods for flavour and fragrance analysis and guides the newcomer to the most appropriate techniques for specific analytical problems.
Consumers, regulators, and the food industry increasingly require that foods comply not only with label descriptions of food content, but also with information regarding the food's origin. For example, the wine industry has a long history of labeling wines based on varietal, regional, or age (vintage)-related properties. However, regulatory agencies are now beginning to require methods to confirm this label information. Food retailers are also facing voluntary or mandatory labeling requirements that will indicate regional or country-of-origin, species and/or varietal information. As a result, development of reliable analytical methods to confirm the authenticity of the label information is needed. This book presents the latest research on food and wine authentication. The chapters are authored by leading international scientists whose research focuses on the development and application of analytical methodologies used for the authentication of food and beverages.
In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a variety of approaches have been developed to increase fermentation efficiency and reduce cost and fermentation time. This book reports on all the recent innovations in vinegar production, and compares them to the traditional submerged fermentation systems. The new trends on raw materials, substrate pretreatment strategies, alcoholic fermentation, and acetitification systems are also reviewed.
From food writer and historian Angela Clutton comes The Vinegar Cupboard, demonstrating the many great ways vinegars can be used to balance and enhance flavours, and enable modern cooks to make the most of this ancient ingredient. There aren't too many ingredients which manage to bring flavour and adaptability to recipes and are actively good for you, but vinegar manages it, and this must-have new book looks at how they have woven their way through culinary and medical history for thousands of years, and highlight the ways we can all benefit from vinegar in our diet. There is a growing interest in vinegars and a recognition of the role acidity plays in cooking, and within these page, Angela Clutton shows how much can be achieved using just red or white wine vinegar in your cooking, as well as exploring the vast array of vinegars available. The range of vinegars on the market are expanding rapidly, and you can easily find fruit, herb, sherry, cider, malt, rice, balsamic and many types of red and white wine vinegars (from rioja through to champagne) on your supermarket shelves. The Vinegar Cupboard encourages cooks to have an arsenal of as many varieties of vinegars as they can fit in their kitchen; while we don't expect everyone to have a vinegar cupboard, we'd like to think this book will encourage a vinegar shelf at least! Info-graphics and flavour wheels enhance the recipes, ensuring this is a usable and accessible book for all home cooks.
Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception. It includes both table wines and fortified wines, such as Sherry, Port and the newly added Madeira, as well as other special wines. This fully revised and updated edition includes new information also on retsina wines, rosés, organic and reduced alcohol wines, and has been expanded with coverage of the latest research. Both EU and non-EU countries are referred to, making this book a truly global reference for academics and enologists worldwide. Wine Flavour Chemistry is essential reading for all those involved in commercial wine making, whether in production, trade or research. The book is of great use and interest to all enologists, and to food and beverage scientists and technologists working in commerce and academia. Upper level students and teachers on enology courses will need to read this book: wherever food and beverage science, technology and chemistry are taught, libraries should have multiple copies of this important book.