Influence of maceration techniques on the chemical, aromatic, sensory and biogenic amine profiles of cherry wine

被引：9

作者：

Sun, Shu Yang ^{[1
]}

Zhang, Qin Fang ^{[2
]}

Liu, Wen Li ^{[1
]}

Li, Hua Min ^{[1
]}

Liu, Yan Long ^{[1
]}

Jiang, Xiao Man ^{[1
]}

Zhao, Yu Ping ^{[2
]}

机构：

[1] Ludong Univ, Sch Food Engn, Yantai 264025, Shandong, Peoples R China

[2] Yantai Univ, Inst Food Sci & Engn, Yantai 264005, Shandong, Peoples R China

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 2018年 / 124卷 / 04期

关键词：

cherry wine; cold pre-fermentative maceration; extended post-fermentative maceration; aroma; biogenic amine; CHROMATOGRAPHY-MASS SPECTROMETRY; VOLATILE COMPOUNDS; PHENOLIC-COMPOUNDS; COLD MACERATION; SKIN CONTACT; FERMENTATION; ATTRIBUTES; EXTRACTION; PARAMETERS; GRAPE;

D O I：

10.1002/jib.524

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Maceration is essential in modulating the sensory quality of cherry wines. In this study the impact of two maceration practices-cold pre-fermentative maceration (CM) and extended post-fermentative maceration (EM) - was investigated, on the chemical, volatile, biogenic amine and sensory profiles of cherry wines. Volatile analysis showed that CM boosted the production of many aromatic compounds, including esters (ethyl hexanoate, ethyl butyrate), aldehydes (benzaldehyde) and terpenes (linalool and beta-damascenone), and enhanced the cherry wines' fruity notes. Meanwhile, a reduction of biogenic amines was obtained at the end of malolactic fermentation with CM. Principal component analysis showed that control and EM wines were similar, whereas CM wines were different. Overall, cold pre-fermentative maceration had greater potential to be used in the production of cherry wine. (C) 2018 The Institute of Brewing & Distilling

引用

页码：477 / 484

页数：8

共 32 条

[1] Putrescine production from agmatine by Lactobacillus hilgardii:: Effect of phenolic compounds [J].

Alberto, Maria R. ;

Arena, Mario E. ;

de Nadra, Maria C. Manca .

FOOD CONTROL, 2007, 18 (08) :898-903

[2] Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine [J].

Baiano, Antonietta ;

Previtali, Maria Assunta ;

Viggiani, Ilaria ;

De Gianni, Antonio .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2016, 242 (06) :825-835

[3] The influence of skin contact during alcoholic fermentation on the aroma composition of Ribolla Gialla and Malvasia Istriana Vitis vinifera (L.) grape wines [J].

Bavcar, Dejan ;

Cesnik, Helena Basa ;

Cus, Franc ;

Kosmerl, Tatjana .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2011, 46 (09) :1801-1808

[4] Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters [J].

Cai, Jian ;

Zhu, Bao-Qing ;

Wang, Yun-He ;

Lu, Lin ;

Lan, Yi-Bin ;

Reeves, Malcolm J. ;

Duan, Chang-Qing .

FOOD CHEMISTRY, 2014, 154 :217-229

[5] Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes [J].

Carew, Anna L. ;

Sparrow, Angela M. ;

Curtin, Chris D. ;

Close, Dugald C. ;

Dambergs, Robert G. .

FOOD AND BIOPROCESS TECHNOLOGY, 2014, 7 (04) :954-963

[6] Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines [J].

Casassa, L. Federico ;

Beaver, C. W. ;

Mireles, M. S. ;

Harbertson, J. F. .

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 2013, 19 (01) :25-39

[7] Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing [J].

Casassa, Luis F. ;

Sari, Santiago E. .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2015, 50 (04) :1044-1055

[8]

de Beer D., 2006, SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE, V27, P137

[9]

Etievant P.X., 1991, Volatile Compounds in Foods and Beverages, P483

[10]

Ferreira V, 2000, J SCI FOOD AGR, V80, P1659, DOI 10.1002/1097-0010(20000901)80:11<1659::AID-JSFA693>3.0.CO

← 1 2 3 4 →