Effect of Cold Treatment of Grapes on Aroma Components of Ecolly Dry White Wine

doi:10.7506/spkx1002-6630-201613013

Abstract

Abstract:

Objective: To seek the optimum cold treatment for Ecolly grapes for aroma enhancement in Ecolly dry white
wine. Methods: Ecolly grapes were treated at temperature gradients of 4, −8, −20, and −32 ℃ (16 ℃ was used as control),
respectively before winemaking in small containers according to the grape wine making technical specifications, and physical
and chemical analyses of the finished wines were done. Aroma components of the wines were extracted by stir bar sorptive
extraction (SBSE) for qualitative and quantitative analysis by thermal desorption-gas chromatography-mass spectrometry.
Principal component analysis (PCA) was utilized to analyze the aroma components through SPSS 19.0 software. Eight
trained sensory panelists evaluated the sensory quality of these dry white wine samples. Results: Low temperature treatment
caused an increase in the kind and amounts of aroma components in wine. Conclusion: Low temperature treatments at either
−8 or −20 ℃ can significantly improve the quality of wine aroma by enhancing its aroma intensity to some extent.

Key words: Ecolly grape, aroma components, cold treatment, sensory evaluation

CLC Number:

TS261.2

LI Nana, WANG Hua, TANG Guodong, YANG Jihong. Effect of Cold Treatment of Grapes on Aroma Components of Ecolly Dry White Wine[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613013.

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