Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar SolarisReportar como inadecuado




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1

Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg C DK-1958, Denmark

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Department of Plant and Environmental Science, Faculty of Science, University of Copenhagen, Højbakkegård Alle 13, Tåstrup DK-2630, Denmark





*

Author to whom correspondence should be addressed.



Academic Editors: Susan E. Ebeler and Helene Hopfer

Abstract Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes’ potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments direct press after crushing, whole cluster press, cold maceration, and skin fermentation on the volatile profile, chemical, and sensory properties of Solaris wines were investigated. Cold maceration treatment for 24 h and fermentation on skin led to wines with lower acidity and higher glycerol and total polyphenol indexes. Sensory analysis showed that cold maceration enhanced -apricot- and -apple- flavor while skin fermentation gave rise to increased -rose- and -elderflower- flavor. The PLS regression model revealed that fruity flavor of cold macerated wines was related to a combination of esters while β-damascenone and linalool were correlated to the -rose- and -elderflower- flavor. This study provides information about pre-fermentation techniques that allowed the possibility of obtaining wines with different styles. View Full-Text

Keywords: maceration; skin fermentation; whole cluster press; volatile compounds; sensory analysis; PLS maceration; skin fermentation; whole cluster press; volatile compounds; sensory analysis; PLS





Autor: Shujuan Zhang 1,* , Mikael Agerlin Petersen 1, Jing Liu 1 and Torben Bo Toldam-Andersen 2

Fuente: http://mdpi.com/



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