Abstract
The main aim of this study was to determine the influence of grapevine age (3, 6 and 12 years) on the aroma compounds in ‘Beihong’ wine. Aroma compounds in wine were analyzed by solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC/MS). Thirty-three (33) volatile compounds were identified and quantified. The majority of aroma compounds were esters (20) and the concentration of these totaled 90.63-92.82% (w/w) of the total aroma compounds; particularly, ethyl octanoate and ethyl decanoate. Through the descriptive analysis aroma profile for ‘Beihong’ wine, the highest aroma contribution was from the fruity and floral series. As the age of the grapevine increased, the concentrations of total volatiles and total odor activity values (OAVs) of the wines significantly increased (p < 0.001). This suggests that grapevine age could affect berry composition, enhance the content of wine aroma compounds and improve wine quality.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: South African Journal of Enology & Viticulture
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
