FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (4): 199-206.doi: 10.7506/spkx1002-6630-20190312-150

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Effect of Cold Macerationon the Flavor of Dry White Wine Made from ‘Guankou’ Grapes

ZHU Yanxia, YANG Jiahui, WANG Shasha, SU Yingyue, CHANG Yuan, YANG Zhigang, YUAN Chunlong   

  1. (College of Enology, Northwest A&F University, Yangling 712100, China)
  • Online:2020-02-25 Published:2020-03-02

Abstract: This study aimed to examine the effect of pre-fermentative cold maceration (PCM) on the flavor of dry white wine made from ‘Gangkou’ grapes and to investigate the relationship between its bitterness and chemical indicators. The physicochemical properties as well as phenolics, aroma and other flavor compositions of wines with different PCM times (12, 24, and 48 h) were analyzed in comparison with wine produced by the traditional process. Bitterness quantification and sensory evaluation were also carried out. The results showed that PCM could increase the contents of phenolics, aroma components, higher alcohols and esters, but excessive duration of PCM significantly reduced the contents of these substances. PCM resulted in increased contents of fatty acids and reduced terpene contents. PCM decreased the total amount of aroma substances and the?effect?was?more?pronounced?with increasing PCM time. The correlation analysis showed that the substances that had a great influence on bitterness were flavonoids, catechins, quercetin, caffeic acid, syringic acid, coumaric acid, ferulic acid, histidine and arginine. Sensory analysis found that PCM improved the taste quality of dry white wine, and the overall quality of wine sample with 24 h PCM was the highest.

Key words: dry white wine made from ‘Gangkou’ grapes, prefermentative cold maceration, flavor, bitterness intensity, partial least squares regression

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