Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines

被引：18
|
作者：
Tong, Wenzhe [1 ,2 ]
Sun, Binbin [1 ,2 ]
Ling, Mengqi [1 ,2 ]
Zhang, Xinke [3 ]
Yang, Weiming [4 ]
Shi, Ying [1 ,2 ]
Pan, Qiuhong [1 ,2 ]
Duan, Changqing [1 ,2 ]
Lan, Yibin [1 ,2 ,5 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, Beijing 100083, Peoples R China
[2] Minist Agr & Rural Affairs, Key Lab Viticulture & Enol, Beijing 100083, Peoples R China
[3] Beijing Univ Agr, Food Sci & Engn Coll, Beijing 102206, Peoples R China
[4] Chateau Zhihui Yuanshi Co Ltd, Yinchuan 750026, Peoples R China
[5] China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, 17 Tsinghua East Rd, Beijing 100083, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 403卷
关键词：
Modified carbonic maceration; Cold maceration; Aroma; Anthocyanin; Astringency; Sensory evaluation; VOLATILE COMPOSITION; AROMATIC SERIES; SACCHAROMYCES-CEREVISIAE; WINEMAKING TECHNOLOGIES; PHENOLIC ANALYSIS; SHERRY WINES; RED WINES; GRAPES; ESTERS; DIFFERENTIATION;
D O I：
10.1016/j.foodchem.2022.134341
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The objective of this study was to investigate the effect of modified carbonic maceration technique (MCM) on the chemical and sensory characteristics of 'Cabernet Sauvignon' wines at an industrial production scale. Wines made from MCM and cold maceration technique (COM, control) were analyzed chemically and sensorially. Wines made by MCM demonstrated higher L* and a* values but lower b* values, and higher anthocyanin concentrations, which indicated that MCM wines had a greater color intensity, more reddish and bluish hues compared to COM wines. MCM wines contained more flavonols but lower flavan-3-ols. MCM treatment reduced the concentration of C6 alcohols and some higher alcohols, and increased the concentration of esters, especially acetates. Moreover, sensory evaluation showed the MCM treatment increased the overall aroma intensity, due to the increase of black fruit and fresh fruit notes and the decrease of green note. In addition, MCM wines had lower astringency and persistence.
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页数：10
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