Journal
FOOD CHEMISTRY
Volume 154, Issue -, Pages 217-229Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.01.003
Keywords
HS-SPME; GC-MS; Cold maceration; OAVs; Aroma series; SLDA
Funding
- National Natural Science Foundation of China [31271926]
- China Agriculture Research System [CARS-30]
- CITIC Guoan Winery
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The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale fermenters was studied. CM treatment had different effects on wine aroma depending on the types of fermenter, being more effective for automatic pumping-over tank (PO-tank) than automatic punching-down tank (PD-tank). When PO-tank was used, CM-treated wine showed a decrease in some fusel alcohols (isobutanol and isopentanol) and an increase in some esters (especially acetate esters). However, no significant changes were detected in these compounds when PD-tank was used. Ethyl 2-hexenoate and diethyl succinate were decreased, while geranylacetone was increased by the CM treatment in both fermenters. B-Damascenone was increased by the CM treatment in PO-tank fermented wines but decreased in PD-tank fermented wines. The fruity, caramel and floral aroma series were enhanced while chemical series were decreased by the CM treatment in PO-tank fermented wines. The content of (Z)-6-nonen-1-ol in the final wines was positively correlated to CM treatment. (C) 2014 Elsevier Ltd. All rights reserved.
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