Sun, Wei-Xuan, et al. "Aroma Modulation of Cabernet Gernischt Dry Red Wine By Optimal Enzyme Treatment Strategy in Winemaking." Food Chemistry, vol. 245, 2018, pp. 1248-1256.
Sun WX, Hu K, Zhang JX, et al. Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking. Food Chem. 2018;245:1248-1256.
Sun, W. X., Hu, K., Zhang, J. X., Zhu, X. L., & Tao, Y. S. (2018). Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking. Food Chemistry, 245, 1248-1256. https://doi.org/10.1016/j.foodchem.2017.11.106
Sun WX, et al. Aroma Modulation of Cabernet Gernischt Dry Red Wine By Optimal Enzyme Treatment Strategy in Winemaking. Food Chem. 2018 Apr 15;245:1248-1256. PubMed PMID: 29287349.
TY - JOUR
T1 - Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking.
AU - Sun,Wei-Xuan,
AU - Hu,Kai,
AU - Zhang,Jun-Xiang,
AU - Zhu,Xiao-Lin,
AU - Tao,Yong-Sheng,
Y1 - 2017/11/29/
PY - 2017/08/14/received
PY - 2017/11/28/revised
PY - 2017/11/28/accepted
PY - 2017/12/31/entrez
PY - 2017/12/31/pubmed
PY - 2018/8/31/medline
KW - 1-Hexanol (PubChem CID: 8103)
KW - Cabernet Gernischt
KW - Enzyme treatment
KW - Ethyl acetate (PubChem CID: 8857)
KW - Hanseniaspora uvarum
KW - Partial least-squares regression
KW - Phenylethyl acetate (PubChem CID: 7654)
KW - Wine aroma enhancement
KW - α-Terpinene (PubChem CID: 7462)
KW - β-Damascenone (PubChem CID: 5366074)
SP - 1248
EP - 1256
JF - Food chemistry
JO - Food Chem
VL - 245
N2 - Cabernet Gernischt (CG) is a famous Chinese wine grape cultivar, the red wine of which is known for its green trait, especially when produced from grapes cultivated in regions with monsoon climate. To modify CG wine aroma, three enzyme preparations (H. uvarum extracellular enzyme, AR2000, and pectinase) were introduced in different winemaking stages with Saccharomyces cerevisiae. Free and bound aroma compounds in young wines were detected using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry, and aroma characteristics were quantified by trained panelists. Results showed that simultaneous inoculation of enzymes and yeasts improved wine aroma. Partial least-squares regression revealed that the green trait was due mainly to varietal compounds, especially C6 compounds, and could be partly weakened by fermentative compounds. Moreover, H. uvarum enzyme treatments enriched the acid fruit note of CG wine by enhancing the synergistic effect of varietal volatiles and certain fermentative compounds, such as esters and phenylethyls.
SN - 1873-7072
UR - https://www.unboundmedicine.com/medline/citation/29287349/Aroma_modulation_of_Cabernet_Gernischt_dry_red_wine_by_optimal_enzyme_treatment_strategy_in_winemaking_
DB - PRIME
DP - Unbound Medicine