FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (18): 251-257.doi: 10.7506/spkx1002-6630-20211130-366

• Component Analysis • Previous Articles    

Effect of Grape Seed Tannin Addition before Barrel Aging on the Aroma of Cabernet Sauvignon and Marselan Dry Red Wine

BAI Xiaoxuan, LING Mengqi, CHEN Bainian, LAN Yibin, CHENG Chifang, DUAN Changqing, SHI Ying   

  1. (1. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; 3. Xinjiang CITIC Guoan Wine Co. Ltd., Manasi 832200, China)
  • Published:2022-09-28

Abstract: In this study, Cabernet Sauvignon and Marselan dry red wines were supplemented with grape seed tannins (200 mg/L) before barrel aging. After aging for 12 months, the volatile compounds and aroma characteristics of wine samples were analyzed by gas chromatography-mass spectrometry (GC-MS) and sensory ranking analysis. Results showed that there were different effects of grape seed tannin addition on the aroma of Cabernet Sauvignon and Marselan wine. Grape seed tannin addition promoted the release of vanillic acid, vanillin, ethyl vanillate, furfural, acetylfuran and furfuralcohol from oak wood into Cabernet Sauvignon wine, but inhibited the release of furfural, acetylfuran, furfuralcohol, 5-methylfurfural and 5-hydroxymethylfurfural from oak wood into Marselan wine. Grape seed tannin addition weakened the herbaceous and berry-like aroma notes of Cabernet Sauvignon wine but enhanced the baked aroma note. As for Marselan wine, the herbaceous and floral notes were slightly enhanced. This study is very meaningful for guiding the production of aged dry red wine.

Key words: red wines; barrel aging; grape seed tannins; aroma compounds; sensory evaluation

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