Effect of different levels of skin disruption and contact with oxygen during grape processing on phenols, volatile aromas, and sensory characteristics of white wine (CROSBI ID 267414)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Lukić, Igor ; Horvat, Ivana ; Radeka, Sanja ; Damijanić, Kristijan ; Staver, Mario
engleski
Effect of different levels of skin disruption and contact with oxygen during grape processing on phenols, volatile aromas, and sensory characteristics of white wine
To investigate the changes in wine chemical composition, sensory quality, and style induced by various levels of skin disruption and contact with oxygen during grape processing, five treatments were applied: whole grape cluster pressing in semi‐reductive conditions (WCP‐R), whole grape cluster pressing in standard conditions (WCP), standard grape mash pressing as a control (GMP), light (LOX), and heavy oxidation of grape juice (HOX). Produced wines were subjected to analysis of phenols (HPLC‐DAD) and volatiles (HS‐SPME‐GC/MS), as well as quantitative descriptive sensory analysis. WCP‐R wines stood out with the highest amounts of hydroxycinnamates and preserved aromas, and the highest intensities of positive sensory attributes. Both WCP and LOX treatments significantly reduced phenols when compared to GMP, while HOX treatment was detrimental in general. Apparently, the level of contact with oxygen exhibited a predominant effect on hydroxycinammates and aromas, while the level of grape skin disruption affected primarily hydroxybenzoic acids and flavan‐3‐ols.
Aroma ; Grape skin ; Oxygen ; Phenols ; Wine sensory quality
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o izdanju
43 (7)
2019.
e13969
12
objavljeno
0145-8892
1745-4549
10.1111/jfpp.13969
Povezanost rada
Poljoprivreda (agronomija), Prehrambena tehnologija