Back to Search
Start Over
Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine
- Source :
- Molecules, Volume 25, Issue 11, Molecules, Vol 25, Iss 2657, p 2657 (2020)
- Publication Year :
- 2020
- Publisher :
- MDPI AG, 2020.
-
Abstract
- The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. &lsquo<br />Italian Riesling&rsquo<br />icewines from the Hexi Corridor Region of China were clarified by fining agents (bentonite (BT) and soybean protein (SP)), membrane filtration (MF), and centrifugation (CF) methods. The clarity, physicochemical indexes, volatile components, and aromatic attributes of treated wines were investigated. Both the fining agents and mechanical clarification treatments increased the transmittance and decreased the color intensity of icewine samples. Bentonite fining significantly influenced the total sugar content, total acidity and volatile acidity. Total acidity decreased 2&ndash<br />3.5% and volatile acidity 2&ndash<br />12%. MF showed the greatest influence on total phenol content, decreasing the initial content by 12%, while other treatments by less than 8%. Volatile analysis indicated that both the categories and contents of volatile compounds of wine samples decreased. MF treatment showed the most significant influence, while SP fining showed much lower impact. Odor activity values indicated the compound with the highest odor activity in Italian Riesling icewines was &beta<br />damascenone. For this compound, BT and SP did not show significant differences, however, in MF and CF it decreased by 20% and 63%, respectively. Furthermore, with high impact on aroma were: ethyl hexanoate which reduced by 20&ndash<br />80% especially in MF<br />rose oxide which extremely reduced in MF and undetected in BT, SP, and CF<br />isoamyl acetate which reduced by 3&ndash<br />33% and linalool decreased by 10&ndash<br />20% and undetected for BT. Principle component analysis indicated that icewine clarified by different methods could be distinguished and positively correlated with odor-active compounds. Floral and fruity were the dominant aroma series in icewine samples followed by fatty, earthy, spicy, vegetative and pungent flavor. The total odor active value of these series significantly (p &lt<br />0.5) decreased in different clarification treatments. Sensory evaluation showed similar results, but the SP and CF wine samples achieved better sensory quality. This study provides information that could help to optimize the clarification of ice wines.
- Subjects :
- Pharmaceutical Science
Wine
01 natural sciences
Sensory analysis
Article
Gas Chromatography-Mass Spectrometry
sensory analysis
Analytical Chemistry
lcsh:QD241-441
chemistry.chemical_compound
0404 agricultural biotechnology
lcsh:Organic chemistry
Drug Discovery
Humans
volatile compounds
Food science
Physical and Theoretical Chemistry
icewine
Sugar
Flavor
Aroma
fining
filtration
Volatile Organic Compounds
biology
digestive, oral, and skin physiology
010401 analytical chemistry
Organic Chemistry
food and beverages
Ethyl hexanoate
04 agricultural and veterinary sciences
biology.organism_classification
Rose oxide
040401 food science
0104 chemical sciences
Smell
Italy
Odor
chemistry
Chemistry (miscellaneous)
Taste
Odorants
Monoterpenes
Molecular Medicine
aroma series
Subjects
Details
- ISSN :
- 14203049
- Volume :
- 25
- Database :
- OpenAIRE
- Journal :
- Molecules
- Accession number :
- edsair.doi.dedup.....22d7becbd479e84de2950a4485bffb56