Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approach Article Swipe
Samantha Fairbairn
,
Ana Rita Monforte
,
Jeanne Brand
,
A. C. Silva Ferreira
,
Florian F. Bauer
·
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.20870/oeno-one.2022.56.3.5511
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.20870/oeno-one.2022.56.3.5511
Wine is characterised by an underlying aromatic volatile profile, which allows human subjects to easily recognise the product as “wine” by smell alone. Yeast metabolism significantly contributes to wine organoleptic properties, and some yeast metabolism-derived compounds contribute to the vinous character of wine. However, the relative contribution of yeast and grape-derived metabolic compounds to the sensory perception of a product as “wine-like” remains unexamined. This study explores the possibility of creating a wine-like aroma by yeast metabolic activity alone. For this purpose, we fermented a simple synthetic media without any grape-derived aromatic compounds or precursors thereof. Fermentation products were evaluated for the degree of wine-like sensory perception. The synthetic grape juice nitrogen, sterol and fatty acid composition were altered to improve the recognition of this character. Initial fermentations resulted in products that were not recognised as wine-like, but over several reiterations, more wine-like associations were observed, with some products judged as similar to real wine. The data suggest that the wine-like character responsible for the recognition of a product as “wine” is largely the result of the de novo synthesis of aromatic compounds by yeast and does not require the contribution of grape-derived volatile compounds.
Related Topics
Concepts
Wine
Yeast
Food science
Yeast in winemaking
Aroma of wine
Organoleptic
Aroma
Wine fault
Fermentation in winemaking
Chemistry
Fermentation
Malolactic fermentation
Aging of wine
Wine tasting
Biochemistry
Biology
Saccharomyces cerevisiae
Bacteria
Lactic acid
Genetics
Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.20870/oeno-one.2022.56.3.5511
- https://oeno-one.eu/article/download/5511/22946
- OA Status
- diamond
- Cited By
- 4
- References
- 45
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4283781211
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4283781211Canonical identifier for this work in OpenAlex
- DOI
-
https://doi.org/10.20870/oeno-one.2022.56.3.5511Digital Object Identifier
- Title
-
Yeast metabolic activity is sufficient to create a wine like aromatic feature in a synthetic grape must—a sensory-driven approachWork title
- Type
-
articleOpenAlex work type
- Language
-
enPrimary language
- Publication year
-
2022Year of publication
- Publication date
-
2022-07-01Full publication date if available
- Authors
-
Samantha Fairbairn, Ana Rita Monforte, Jeanne Brand, A. C. Silva Ferreira, Florian F. BauerList of authors in order
- Landing page
-
https://doi.org/10.20870/oeno-one.2022.56.3.5511Publisher landing page
- PDF URL
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https://oeno-one.eu/article/download/5511/22946Direct link to full text PDF
- Open access
-
YesWhether a free full text is available
- OA status
-
diamondOpen access status per OpenAlex
- OA URL
-
https://oeno-one.eu/article/download/5511/22946Direct OA link when available
- Concepts
-
Wine, Yeast, Food science, Yeast in winemaking, Aroma of wine, Organoleptic, Aroma, Wine fault, Fermentation in winemaking, Chemistry, Fermentation, Malolactic fermentation, Aging of wine, Wine tasting, Biochemistry, Biology, Saccharomyces cerevisiae, Bacteria, Lactic acid, GeneticsTop concepts (fields/topics) attached by OpenAlex
- Cited by
-
4Total citation count in OpenAlex
- Citations by year (recent)
-
2025: 2, 2024: 2Per-year citation counts (last 5 years)
- References (count)
-
45Number of works referenced by this work
- Related works (count)
-
10Other works algorithmically related by OpenAlex
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