ven124 section vi wine aroma and flavor: putting it all together
Post on 21-Dec-2015
215 views
TRANSCRIPT
VEN124 Section VI
Wine Aroma and Flavor:
Putting It All Together
Lecture 19:
The Flavor and Aroma Compounds of Wine
Distribution of Aroma Compounds in White Wines
Vegetal
Fruity
(Terpenes)
Muscats
Chenin blanc
Fr. Columbard
Chardonnay Sauvignon
blanc
“Canadian
Muscat”
Rieslings
Traminer
Classes of Flavor/Aroma Compounds
• Pyrazines
Pyrazines
N
N
R
O-CH3
R =
-CH2-CH-CH3
-CH2-CH3
-CH3
CH3
Bell pepper
Potato
Peanut
Pyrazines• Derived from grape• Not microbial in origin• Vegetal characters
– Bell pepper– Chili– Bean– Carrot– Potato– Peanut– Roasted Barley
Classes of Flavor/Aroma Compounds
• Pyrazines• Terpenes
Terpenes
• Fruity fruit/floral aromas from grapes
• Can be produced by some yeasts and molds (but not by Saccharomyces)
• Derived from isoprene units
• May be unbound or bound (as glycosides)
• Only unbound terpenes can be detected
Terpenes
Formed from isoprene units
C
C
C
C C
1
2
3
4 5
The double bond can occur anywhere in the 5-member structure
Terpenes
• Monoterpenes: C10
• Higher terpenes: C10
Terpenes
Can occur as:
hydrocarbons
alcohols
aldehydes
ketones
esters
Monoterpene Hydrocarbons
CH3
C
CH3 CH2 4 5
3
21
5
4
32
1
Limonene
Monoterpene Alcohols
C
CH3 CH3
CH3
CH2OH
H
CH3
OH
CH2
C
CH3 CH3
Geraniol Linalool
Monoterpene Aldehydes
CH3 CH3
CHO
CHOH
H
C C
CH3 CH3 CH3 CH3
Geranial Neral
Higher Terpenes
• Includes napthalene derivatives
• From plants
• Fruit characters
• Fuel characters
Higher Terpenes
C
CH3
CH2
O
Grapefruit
Higher Terpenes
CH3
CH3 CH3
Trimethyl Dihydronapthalene
“Kerosene”
Classes of Flavor/Aroma Compounds
• Pyrazines• Terpenes• Shikimic acid derivatives
Shikimic Acid Derivatives
• Derived from aromatic amino acid metabolism
• Produced by plants, microbes, oak extraction
Shikimic Acid Derivatives
CO H
OCH3
OH
Vanillin
Classes of Flavor/Aroma Compounds
• Pyrazines• Terpenes• Shikimic acid derivatives• Lactones
Lactones
• Oxygen-containing 5-member ring compound
• From grapes, microbes, oak extraction
• Typical characters: cotton candy, generic candy, generic fruit, coconut, buttery
Lactones
O CH2OH OC4H9
O
CH3
Furfuryl Alcohol Methyl Lactone
Classes of Flavor/Aroma Compounds
• Pyrazines• Terpenes• Shikimic acid derivatives• Lactones• Esters
Esters
• From reaction of an alcohol and an acyl-CoA molecule
• Formed mainly by microbes, but can come from plant
• Readily hydrolyzed at wine pH
Esters
R1-OH R2-CCoA
O
R1-O-C-R2
O
Esters
Alcohol: ethanol or alcohol from amino acid, purine, pyrimidine degradation
Acid: acetic acid or acid from amino acid degradation, fatty acid biosynthesis
Esters
• Ethyl acetate: nail polish remover/glue
• Ethyl laurate: soap
• Isoamyl acetate: banana
• Phenethyl acetate: rose oil
Esters
• Short chain: fruity, floral
• Long chain: perfume, soap
• Lower concentration: fruity, floral
• Higher concentrations: perfume
Ester Formation Influenced By:• Temperature
– Higher temperature: increased loss• Volatilization• Hydrolysis
• Oxygen exposure– Stimulate fatty acid biosynthesis
• Nitrogen source availability– Precursor availability
• Strain/genetic background– As much as 10-fold difference in level of production
Classes of Flavor/Aroma Compounds
• Pyrazines• Terpenes• Shikimic acid derivatives• Lactones• Esters• Higher alcohols
Higher Alcohols
• Made mostly by microbes, can be made by plants
• From amino acid degradation/ biosynthesis
Fusel oils
Aromatic amino acid derivatives
The Fusel Oils
• 3-Methylbutanol
• 2-Methylbutanol
• Isobutanol
• Propanol
Classes of Flavor/Aroma Compounds
• Pyrazines
• Terpenes
• Shikimic acid derivatives
• Lactones
• Esters
• Higher alcohols
• Acids
Acids
• From plant or microbes
• Sourness
• Other characters: – Rancid (butyric acid)– Pungent (acetic acid)
Acids
Least
Sour
Most
Sour
Citrate Fumarate Malate Lactate
Succinate
Tartrate
Acetic Acid
Legal Limits: US CA OIV
White: 1.2 g/L 1.1g/L 0.98g/L
Red: 1.4 g/L 1.2g/L 0.98g/L
Threshold of Detection:
1 g/L
Classes of Flavor/Aroma Compounds
• Pyrazines• Terpenes• Shikimic acid derivatives• Lactones• Esters• Higher alcohols• Acids• Phenolic compounds
Phenolic Compounds
• Bitterness
• Astringency
• Produced by plant
• Can be converted into vinyl phenols by microbes (spoilage characters)
BitternessFlavanols OH
OH
HO
OH
O
OH
Catechin
AstringencyFlavanols and Non-flavinoids
OH
OHHO
COOH
OH
OH
CH
HC
C=O
O
HOOC-CH-CH-COOHOH
Gallic acid
Caftaric acid
Classes of Flavor/Aroma Compounds• Pyrazines• Terpenes• Shikimic acid derivatives• Lactones• Esters• Higher alcohols• Acids• Phenolic compounds• Sulfur-containing compounds
Sulfur-Containing Compounds
• Low thresholds of detection
• Generally produced by microbes– Degradation of sulfur containing amino
acids– Spontaneous reactions from microbially-
derived sulfides
Sulfur-Containing Compounds
• Sulfides
• Thiols
• Sulfoxides
Sulfides
• H2S (hydrogen sulfide): rotten egg
• CH3-S-CH3 (dimethyl sulfide): cabbage, canned corn
• CH3-S-S-CH3 (dimethyl disulfide): clam
Sulfur-Containing Compounds
• Sulfides
• Thiols
• Sulfoxides
Thiols
• CH3-SH (methanethiol): rubber
• CH3-CH2-SH (ethanethiol): onion, rubber, skunk
Sulfur-Containing Compounds
• Sulfides
• Thiols
• Sulfoxides
Sulfoxides
• CH3-SO-CH3 (dimethyl sulfoxide): plastic, rubber hose
Sulfur-Containing Compounds
• Sulfides
• Thiols
• Sulfoxides
• Thio alcohols
Thio Alcohols
• HS-CH2-CH2-OH (mercaptoethanol): barnyard
• CH3-S-(CH2)4-OH (thiomethylbutanol): garlic, chive
• CH3-S-(CH2)3-OH (methionol): raw potato, soy
Classes of Flavor/Aroma Compounds• Pyrazines• Terpenes• Shikimic acid derivatives• Lactones• Esters• Higher alcohols• Acids• Phenolic compounds• Sulfur-containing compounds• Amino acid derivatives
Amino Acid Derivatives
• Several other types of compounds can be formed from amino acids by yeast and bacteria
• Appearance depends upon which microbes are present and what nitrogen/carbon sources are present
Amino Acid Derivatives: Mousiness
N NC-CH3
O
HC-CH3
O
2-Acetyl-tetrahydro-pyridine
Metabolite of lysine made by Lactic Acid Bacteria and Brettanomyces
Classes of Flavor/Aroma Compounds• Pyrazines• Terpenes• Shikimic acid derivatives• Lactones• Esters• Higher alcohols• Acids• Phenolic compounds• Sulfur-containing compounds• Amino acid derivatives• Specific compounds
Specific Compounds
• Other plant compounds associated with aroma
• Not well characterized
Specific Compounds: Methyl Anthranilate
Concord Grape Character: “Foxy”
NH2
C-O-CH3
O