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Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract
- Source :
- Foods, Volume 8, Issue 11, Foods, Vol 8, Iss 11, p 538 (2019)
- Publication Year :
- 2019
- Publisher :
- Multidisciplinary Digital Publishing Institute, 2019.
-
Abstract
- Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to investigate its impact on the juice fermentation kinetics, and the chemical composition and sensory properties of the resulting wines. The fermentation kinetics of red grape juice were not significantly different between ferments. Basic chemical analyses plus headspace solid-phase micro-extraction (HS-SPME), gas chromatography‒mass spectrometry (GC-MS), and a rate-all-that-apply (RATA) (n = 65) sensory panel were used to investigate the influence of GL extract additions on wine composition and sensory characteristics. Of the 54 sensory attributes assessed, 39 significantly differentiated the wines. A clear separation between GL wine treatments was evident with PLS regression, where specific volatiles were correlated with relevant sensory attributes that dominated the wines. These products could be promising for emerging wine markets.
- Subjects :
- Health (social science)
Fermentation kinetics
sensory analyses
wine volatiles
Sensory system
Plant Science
lcsh:Chemical technology
01 natural sciences
Health Professions (miscellaneous)
Microbiology
Article
0404 agricultural biotechnology
rate-all-that-apply (RATA)
lcsh:TP1-1185
Food science
Chemical composition
Pre and post
Ganoderma lucidum
Wine
Chemistry
010401 analytical chemistry
digestive, oral, and skin physiology
food and beverages
04 agricultural and veterinary sciences
040401 food science
gas chromatography‒mass spectrometry (GC-MS)
0104 chemical sciences
headspace solid-phase micro-extraction (HS-SPME)
Fermentation
Composition (visual arts)
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....2dd6463ffeaa203986566c0c619e9767
- Full Text :
- https://doi.org/10.3390/foods8110538