Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines
Joint Authors
Liu, Huan
Bao, Mei-Ling
Chen, Hong-Ling
Li, Qiao
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-05-25
Country of Publication
Egypt
No. of Pages
11
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175806