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Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking.
Food Chem. 2018 Apr 15; 245:1248-1256.FC

Abstract

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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Sun WX
College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Hu K
College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Zhang JX
Wine School of Ningxia University, Yinchuan, Ningxia 750021, China.
Zhu XL
College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Tao YS
College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Centre for Viti-viniculture, Yangling, Shaanxi 712100, China. Electronic address: taoyongsheng@nwsuaf.edu.cn.

MeSH

ChinaEnzymesFemaleFermentationFood HandlingGas Chromatography-Mass SpectrometryGlycoside HydrolasesHanseniasporaHumansLeast-Squares AnalysisMaleOdorantsPolygalacturonaseSaccharomyces cerevisiaeSolid Phase MicroextractionVitisVolatile Organic CompoundsWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29287349

Citation

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.
* Article titles in AMA citation format should be in sentence-case
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 ER -