Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 28, Issue 2, Pages 395-403Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-018-0492-0
Keywords
Red wine; Addition; Rheological property; Aroma compound; Color
Categories
Funding
- Major Projects of Science and Technology in Anhui Province [17030701024, 17030701028, 17030701058]
- Breeding Program of Ningxia Agriculture [NXNYYZ20150201]
- Program of Ningxia Grape and Wine innovation center
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In this study, we evaluated the effect of addition of non-volatile compounds (sodium sulfite, tartaric acid, tannin, and glucose) on the rheological properties, release of aroma compounds, and color of the red wine. While determining the rheological properties of the supplemented samples, non-Newtonian fluidic and shear-thinning behavior of samples was noticed. The viscosity of these samples was found in negative correlation with the dose of addition of various non-volatile substances. The aroma profile of red wine after additions showed the change in the release of the nine key aroma compounds. Among them ethyl hexanoate, phenylethyl alcohol, octanoic acid, diethyl succinate, and ethyl octanoate were profoundly increased. Further, the color of red wines was improved in the presence of tartaric acid and tannin. Overall, supplementation of various substances during storage period of three different wines could enormously affect the sensory characteristics in a dose dependent manner.
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