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Review
. 2024 May 23;29(11):2457.
doi: 10.3390/molecules29112457.

Volatilomics of Fruit Wines

Tomasz Tarko  1 , Aleksandra Duda  1
Affiliations
Review

Volatilomics of Fruit Wines

Tomasz Tarko et al. Molecules. .

Abstract

Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main groups of compounds that shape the aroma of wines, their origin, precursors, and selected metabolic pathways. The paper classifies fruit wines into several categories, including ciders and apple wines, cherry wines, plum wines, berry wines, citrus wines, and exotic wines. The following article discusses the characteristics of volatiles that shape the aroma of each group of wine and the concentrations at which they occur. It also discusses how the strain and species of yeast and lactic acid bacteria can influence the aroma of fruit wines. The article also covers techniques for evaluating the volatile compound profile of fruit wines, including modern analytical techniques.

Keywords: analytical methods; fruit wines; volatile compounds; volatilomics; yeast.

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Conflict of interest statement

The authors declare no conflicts of interest.

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