Abstract
The aim of this study is to comprehensively investigate the aroma composition and sensory attributes of Vidal icewine fermented with four yeast strains (ST, K1, EC1118, and R2). A total of 485 kinds of volatile components were identified by comprehensive two-dimensional gas chromatography-time of flight mass spectrometry, among which 347 kinds of volatile compounds were the same in four kinds of sample. The heat map was conducted with 156 volatile compounds, which have aroma contributions, and the analysis results identified the characteristics of the aroma composition of icewine fermented with different yeasts. Quantitative descriptive analysis was performed with a trained panel to obtain the sensory profiles. The aroma attributes of honey and nut of the icewine fermented by R2 were much higher than others. Partial least squares discriminant analysis further provided 40 compounds that were mainly responsible for the differences of the aroma characteristics of the icewines fermented by four yeasts. This study provides more data on the current status of Vidal icewines by main commercial yeasts.
Highlights
These results are consistent with Fuleki (1994) [14], who found that little differences in Riesling icewines fermented by five commercial yeasts
Acetic acid is a key indicator during the wine-making progress, and its content determines the quality of wine directly
The yeast will be exposed to a high osmotic pressure due to the high sugar concentration of ice grape juice, which results in yeast metabolism abnormality
Summary
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Icewine is a unique sweet wine, made by delaying grape harvest, freezing, and airdrying the fruits hanging on the branches at −7 ◦ C (EU regulations) and −8 ◦ C (Canada, Vintners Quality Alliance 1999), pressing and low-temperature sugar-preserving fermentation in the freezing state. The ripening condition of icewine grapes at low temperatures is quite different from that of ordinary wine grapes. In this stage, the grapes are dried and shriveled, and the flavor substances such as sugar and aroma are continuously “concentrated”. Icewine has more unique flavor characteristics than ordinary wine [1]
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