Effects of winemaking techniques on the phenolics, organic acids, and volatile compounds of Muscat wines

Abstract

This study aimed to investigate the impact of various winemaking techniques on the phenolic, organic acid and aroma compound profiles, as well as sensory characteristics of different Muscat wines including dry white wine (DWW), orange wine (OW), rose wine (RW), semi-sweet wine (SW), sweet white wine (SWW), 3% vol wine (3%W), 5% vol wine (5%W), 7% vol wine (7%W), fortified wine (FW) and distilled wine(DW). A total of 14 individual phenolics, 11 organic acids were performed by HPLC and 33 volatile compounds were determined by GC-MS. The highest contents of individual phenolics, organic acids, and aroma compounds were found in DWW, SWW, and SW, respectively, while DW contained the lowest quantities. Sensory analysis showed that 7%W and SWW performed well in terms of overall quality. This study laid a foundation for optimizing the process of winemaking so that the wine products meet the needs of consumers by retaining the characteristics of rose aroma grape varieties.