Impact of maceration time on colour-related phenolics, sensory characteristics and volatile composition of mulberry wine

被引：17

作者：

Liu, Shuxun ^{[1
]}

Liu, Enchao ^{[1
]}

Zhu, Baoqing ^{[1
]}

Chai, Bowen ^{[1
]}

Liu, Ruojin ^{[1
]}

Gao, Qiong ^{[1
]}

Zhang, Bolin ^{[1
]}

机构：

[1] Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 2018年 / 124卷 / 01期

关键词：

mulberry wine; maceration treatment; colour attributes; phenolic compounds; volatile compounds; MORUS-NIGRA L; RED WINES; ANTIOXIDANT ACTIVITY; AROMATIC-COMPOUNDS; WHITE WINES; ANTHOCYANIN COPIGMENTATION; PREFERMENTATIVE MACERATION; ALCOHOLIC BEVERAGES; CABERNET-SAUVIGNON; SKIN MACERATION;

D O I：

10.1002/jib.476

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the effect of maceration treatment on colour-related phenolics, sensory characteristics and volatile composition in mulberry wine. Pre-fermentation maceration was performed for 2days (short'), 6days (medium') and 8days (long'), respectively, followed by the same fermentation process. Results showed that the long maceration (LM) caused higher level of anthocyanins in wine, especially cyaniding-3-O-rutinoside, cyaniding-3-O-glucoside and dephinidin-3-O-glucoside, whereas the short maceration caused lower level of phenolic acids in wine. The medium maceration (MM) wine showed the highest level of flavonols but the lowest concentration of flavan-3-ol. The LM wine exhibited greater red tone and colour intensity accompanied by higher amounts of free and copigmented anthocyanins. The LM wine showed lower levels of alcohols, acids, terpenoids, benzenes and sulphur compounds, whereas the lowest level of esters was found in the MM wine. The LM wine had reduced fruity and floral aroma and overall flavour complexity compared with the other wines. Copyright (c) 2018 The Institute of Brewing & Distilling

引用

页码：45 / 56

页数：12