FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (20): 48-54.doi: 10.7506/spkx1002-6630-201720008

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Effect of Cryogenic Treatment on Aroma Compounds and Monophenols in Cabernet Sauvignon Grape

TANG Guodong, LIAO Xinyi, ZHENG Yaxuan, TAO Yongsheng, YANG Jihong   

  1. (1. College of Enology, Northwest A&F University, Yangling 712100, China;2. Viti-Viniculture Experiment Station (Heyang), Northwest A&F University, Heyang 715300, China)
  • Online:2017-10-25 Published:2017-09-29

Abstract: Purpose: The effects of cryogenic treatment on volatile compounds and monomeric phenols in Cabernet Sauvignon grape skins and musts were investigated to ascertain the optimum temperature for wine quality improvement. Methods: Cabernet Sauvignon grapes were treated at temperatures of 16 (control), 4, –8, –20 and –32 ℃, respectively. Then the aroma compounds and monomeric phenols were qualitatively and quantitatively analyzed by gas chromatography-mass spectrometry (GC-MS) and high performance liquid chromatography (HPLC). Results: Thirty-four aroma compounds were detected simultaneously in both grape skins and musts. The contents of esters, organic acid and alcohols were significantly increased in musts but were reduced in grape skins after exposure to –8, –20 and –32 ℃. Treatment at 4 ℃ led to increased contents of aroma compounds in grape skins rather than in musts. A total of 18 monophenols were detected. After cold and freezing treatments, monophenol contents were decreased in grape skins and increased in musts, but the effect was not significantly correlated with temperature. Conclusions: Cryogenic treatments increased the contents of esters, organic acids, alcohols and monomeric phenols in grape must, but had in the opposite effects on skins.

Key words: cryogenic treatment, grape must, grape skins, aroma, monophenols

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