Evaluation by a GC Electronic Nose of the Differences in Volatile Profile Induced by Stopping Fermentation with Octanoic and Decanoic Acid to Produce Sweet Wines

Article Food Science & Technology

Medium chain fatty acids and fatty acid esters as potential markers of alcoholic fermentation of white wines

Cs Csutoras et al.

Summary: This study investigates the impact of fermentation parameters on the aroma components of wines. The results suggest that temperature plays a crucial role in the concentrations of fatty acids and fatty acid esters. By using nitrogen-containing wine additives, better aroma profiles can be achieved for white wines, even with lower quality musts.

ACTA ALIMENTARIA (2022)

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Article Chemistry, Analytical

Fast GC E-Nose and Chemometrics for the Rapid Assessment of Basil Aroma

Lorenzo Strani et al.

Summary: This study aims to assess the potential of combining ultra-fast chromatography-based electronic nose with multivariate data analysis in food quality control, and investigate the impact of factors such as basil variety, cut, and year of crop on the aroma of samples. The analysis of chromatographic signals using a low-level data fusion approach combined with Principal Component Analysis and ANOVA-Simultaneous Component Analysis revealed that variety and year are the most relevant effects on the aroma.

CHEMOSENSORS (2022)

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Article Biotechnology & Applied Microbiology

Observation of Residues Content after Application of a Medium-Chain Fatty Acids Mixture at the End of Alcoholic Fermentation

Josef Licek et al.

Summary: This study focused on the application of a patented medium-chain fatty acids mixture at the end of alcoholic fermentation and monitored its residues. The results showed that the use of the investigated mixture at doses of 10 and 20 mg/L did not have a negative impact on the quality and sensory properties of the wine, making it a safe alternative.

FERMENTATION-BASEL (2022)

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Article Biotechnology & Applied Microbiology

Evaluation by Flash GC Electronic Nose of the Effect of Combinations of Yeasts and Nutrients on the Aromatic Profiles of Feteasca Regala Wines after Two Years of Storage

Arina Oana Antoce et al.

Summary: By adding different yeast and nutrients during fermentation of Romanian Fetească Regală wines, the aromatic profiles of the wines can be altered, with the impact still evident two years later. While the electronic nose can differentiate some volatile compounds, sensory analysis remains crucial in evaluating the wines.

FERMENTATION-BASEL (2021)

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Review Food Science & Technology