Wine Chemistry and Biochemistry

(Steven Felgate) #1

316 M. Ugliano and P.A. Henschke


Ta b l e 8 D. 1Role of yeast in the formation of the main sensorially-active compounds in wine
Sensory Effect of yeast Effect of yeast
Compound(s) Originaattribute metabolism nutrients


Volatile compounds

Acetate esters A Flowery, fruity, estery Yes Yes
Fatty acid ethyl esters
Branched chain ethyl esters
Higher alcohols A, B Alcohol, herbaceous Yes Yes
Volatile fatty acids A Sour, sweat, cheese Yes Yes
Monoterpene alcohols A, B, C Flowery, citrus Yes Yes
cis-Rose oxide B, C Flowery Yes Unknown
Rotundone C Spicy Unknown Unknown
-Damascenone B, C Quince paste, Yes Unknown
stewed apple
TDN and vitispiranes B Kerosene Unknown Unknown
-Ionone B Violet Unknown Unknown
Methoxypyrazines C Capsicum Unknown Unknown
H 2 S and mercaptans A Rotten egg, onion, Yes Yes
garlic, cabbage
Sulfides A, B Asparagus, truffle, Yes Yes
blackcurrant
4-Mercapto-4- B Box tree Yes Unknown
methylpentan-2-one
3-Mercaptohexan-1-ol B Green mango, box tree Yes Yes
3-Mercaptohexyl acetate B Tropical fruit Yes Yes
Furfurylthiol A Coffee-like Yes Yes
Methional A Boiled potatoes Yes Yes
Methionol A Boiled potatoes Yes Yes
Diacetyl A Buttery Yes Yes
Sotolon B Spicy Yes Unknown
Volatile phenols B Spicy, clove-like Yes Unknown
Aliphatic aldehydes A, B Green, grassy Yes Unknown
Aliphatic lactones B Sweet, apricot Yes Unknown
Whiskey lactone D Coconut None None
Vanillin and derivatives B, D Vanilla, spicy, sweet Yes Unknown


Non-volatile compounds

Sugars C Sweet Yes Yes
Polyols A Sweet Yes Yes
Organic acids C Acid Yes Yes
Phenolics C Colour, astringent, bitter Yes Yes
Polysaccharides/mannoproteins A,C Modifies astrigency Yes Unknown
aA: compound largely synthesized by yeast; B:compound present in the form ofnon-volatile


precursors; C: compound present in significant concentrations in grapes; D: compound derived
from other sources, e.g. oak wood
References: Ferreira et al. (2008); Francis and Newton (2005); Smyth et al. (2005); Lavigne
et al. (2008); Swiegers et al. (2005); Subileau et al. (2008); Thibon et al. (2008).

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