Farm 2 Fork - Are Volatile thiols the Only Cause of Tropical Fruit Aroma in White Wines?

Exploring Aroma Interactions and Adapting Winemaking Procedures

WEBINAR RECORDING  February 18, 2022

There is substantial work in the literature relating tropical fruit aroma to volatile thiols (3-MH, 3-MHA, and 4-MMP).

These potent compounds can directly influence the aroma perception of white wines and are abundant in Sauvignon blanc, although more recent studies have found their presence in Chardonnay, Gewürztraminer, Riesling, Muscat, and other grape varieties.

Many consumers enjoy tropical fruit aromas in white wine and therefore this quality is desired in many wines. To ensure this quality is achieved it is important to understand which compounds cause tropical fruit aroma and what processes may influence those compounds.

After learning that tropical fruit aroma is present in white wines from Oregon, addition/omission studies with volatile thiols and esters in dearomatized wine were performed and the results showed that esters and thiols together impart tropical fruit aromas in white wine.

Adapting winemaking conditions through specific processes that may increase esters and thiols concentrations was another important part of this work. Skin contact, beta-lyase enzyme, and fermentation gradient temperature were investigated in the winemaking of Chardonnay wine.

The results showed that skin contact and fermentation gradient temperature positively increased the concentrations of both esters and thiols.

Angelica Iobbi is a Ph.D. candidate in the Food Science and Technology department at Oregon State University.

Ms. Iobbi holds a bachelor’s degree in food science from University of São Paulo (Brazil).

Under the supervision of Dr. Elizabeth Tomasino, Ms. Iobbi is researching the aroma compounds that cause tropical fruit aromas in white wines and how the formation of such aromas can be produced through specific winemaking procedures.

Ms. Iobbi has presented the results of her work in several national and international conferences, including the ASEV and IFT annual conferences, Pangborn, Eurosense, Macrowine, OIV, and Weurman.

While in graduate school, Ms. Iobbi has served as teaching assistant for the sensory evaluation of food course (FST420/520), has supervised undergraduate and master students in lab activities, has published her work in peer-reviewed journals, has volunteered in the leadership and community teams of the IFT Sensory and Consumer Sciences division.

Ms. Iobbi is the recipient of 6 valuable awards and scholarships including the 2020 William F. Jaggard Memorial Scholarship Award (Society of Flavor Chemists) and the 2021 Dr. Richard L. Hall Scholarship in Flavor Science (Institute of Food Technologists).

Ms. Iobbi has been invited to give talks in wine sensory and flavor chemistry to enology and food science students by three renowned South American universities. She is eager to bring her expertise in sensory analysis, flavor chemistry and data analysis to the food industry in areas where she can integrate her knowledge.

During her free time, Ms. Iobbi enjoys going for hikes followed by winetasting with her friends at one of the hundreds of wineries in Oregon.