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Wang L, Yin H, Shao X, Zhang Z, Zhong X, Wei R, Ding Y, Wang H, Li H. Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes. Food Chem X 2023; 20:100978. [PMID: 37954144 PMCID: PMC10633531 DOI: 10.1016/j.fochx.2023.100978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 10/20/2023] [Accepted: 11/02/2023] [Indexed: 11/14/2023] Open
Abstract
The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods of 3, 9, and 15 months. The results indicate that throughout the three aging periods, there was a notable increase in the levels of ethyl hexanoate (Monomer, M), 2-methyl butanal, ethyl octanoate (M), ethyl octanoate (Dimer, D), propyl acetate, and 3-methylbutanal in the spontaneous Italian Riesling wine (RS). Furthermore, the compounds isoamyl acetate (M), ethyl formate (D), 4-methyl-2-pentanone (M), and ethyl formate (M) demonstrated the highest concentrations at 15 months in RS, accordingly, these compounds displayed a consistent upward trend throughout the aging period. A total of 14 volatile compounds exhibited an upward trend from 3 to 15 months in the spontaneous fermentation of Petit Verdot Wine (VS). Subsequently, these compounds attained their maximum levels. Spontaneous fermentation effectively enhances the aromatic characteristics of wines, consequently improving their capacity for aging.
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Affiliation(s)
- Lin Wang
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Haining Yin
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Xuedong Shao
- Junding Winery Co., LTD., Penglai 265600, Shandong Province, China
| | - Zhengwen Zhang
- Junding Winery Co., LTD., Penglai 265600, Shandong Province, China
| | - Xiaomin Zhong
- Junding Winery Co., LTD., Penglai 265600, Shandong Province, China
| | - Ruteng Wei
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Yinting Ding
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Hua Wang
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi Province, China
| | - Hua Li
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi Province, China
- Junding Winery Co., LTD., Penglai 265600, Shandong Province, China
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Jiang H, Yang S, Tian H, Sun B. Research progress in the use of liquid-liquid extraction for food flavour analysis. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Sonmezdag AS, Cataneo C, Rannou C, Selli S, Prost C. Elucidation of retro‐ and orthonasal aroma differences in biscuits (
panis biscoctus
) using artificial masticator. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ahmet Salih Sonmezdag
- Department of Nutrition and Dietetics Faculty of Health Sciences Mugla Sitki Kocman University Mugla Turkey
| | - Clement Cataneo
- Lunam University Oniris UMR CNRS 6144 “GEPEA –Flavour Group” Nantes France
| | - Cécile Rannou
- Lunam University Oniris UMR CNRS 6144 “GEPEA –Flavour Group” Nantes France
| | - Serkan Selli
- Department of Food Engineering Faculty of Agriculture Cukurova University Adana Turkey
| | - Carole Prost
- Lunam University Oniris UMR CNRS 6144 “GEPEA –Flavour Group” Nantes France
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Türk G, Şen K. Changes of various quality characteristics and aroma compounds of astragalus honey obtained from different altitudes of Adana‐Turkey. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15852] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Gürkan Türk
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Haci Bektas Veli University Nevsehir Turkey
| | - Kemal Şen
- Department of Food Engineering Faculty of Engineering and Architecture Nevsehir Haci Bektas Veli University Nevsehir Turkey
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