Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

المؤلفون المشاركون

Liu, Huan
Bao, Mei-Ling
Chen, Hong-Ling
Li, Qiao

المصدر

Journal of Food Quality

العدد

المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-11، 11ص.

الناشر

Hindawi Publishing Corporation

تاريخ النشر

2017-05-25

دولة النشر

مصر

عدد الصفحات

11

الملخص EN

“Shuangyou,” a Vitis amurensis Rupr.

variety, is widely cultivated in northeastern and western China.

Its berries have high acidity and low sugar content.

In this study, different proportions of sucrose were added to the must samples during fermentation to investigate the effect of sugar on the physicochemical properties and volatile compounds of “Shuangyou” wines.

The addition of sucrose significantly improved yeast growth and alcohol production, altered the color qualities, and slightly decreased titratable acidity during fermentation.

The highest tested proportion of added sucrose resulted in the highest maximum yeast counts and final ethanol concentrations.

Moreover, 37 volatile compounds (esters, alcohols, fatty acids, ketones, and aldehydes) were identified and quantified by solid-phase microextraction with gas chromatography-mass spectrometry.

The concentrations of these compounds were correlated with the addition of sucrose.

Furthermore, the addition of 100 g/L sucrose was sufficient for improving the concentrations of the aromatic compounds.

The increase in ester, alcohol, and fatty acid concentration led to a positive OAVs impact (odor activity value > 1) at the end of fermentation.

نمط استشهاد جمعية علماء النفس الأمريكية (APA)

Liu, Huan& Bao, Mei-Ling& Chen, Hong-Ling& Li, Qiao. 2017. Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-11.
https://search.emarefa.net/detail/BIM-1175806

نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)

Liu, Huan…[et al.]. Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines. Journal of Food Quality No. 2017 (2017), pp.1-11.
https://search.emarefa.net/detail/BIM-1175806

نمط استشهاد الجمعية الطبية الأمريكية (AMA)

Liu, Huan& Bao, Mei-Ling& Chen, Hong-Ling& Li, Qiao. Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-11.
https://search.emarefa.net/detail/BIM-1175806

نوع البيانات

مقالات

لغة النص

الإنجليزية

الملاحظات

Includes bibliographical references

رقم السجل

BIM-1175806