Abstract
Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon (Vitis vinifera L.) wine-making process, aiming to investigate its effect on wine quality improvement. Results showed that the freeze concentration treatment did not significantly alter the physicochemical properties of the wine, except for an increase of glycerol and alcoholic content. This technique increased ester contents, as well as decreasing the amount of volatile acids. Higher alcohol contents were also increased, but within an acceptable content range. All taken into consideration, the freeze concentration treated wine showed better fragrance characters according to sensory evaluation. The non-anthocyanin composition was altered by this application, however, the difference disappeared after the aging process. Fortunately, sensory evaluation showed that the treated wine possessed better mouthfeel properties. Anthocyanin contents were enhanced, and effectively stabilized the fresh wine color attributes, resulting in an improvement in appearance of the treated wine. All results considered, it can be concluded that freeze concentration treatment could be a good choice to improve wine quality.
Highlights
IntroductionAromatic and phenolic compounds are the crucial compounds that determine the quality of wine, and their evolution during the wine-making process affects both wine feature and maturation [1,2]
Aromatic and phenolic compounds are the crucial compounds that determine the quality of wine, and their evolution during the wine-making process affects both wine feature and maturation [1,2].Wine aroma is extremely complex
The findings from this study provide useful information on the application of freeze concentration technique on wine production development
Summary
Aromatic and phenolic compounds are the crucial compounds that determine the quality of wine, and their evolution during the wine-making process affects both wine feature and maturation [1,2]. Some of the aromatic compounds are derived from grape berries, and they exhibit fruity notes [3]. The aromatic compounds with aging aroma notes are normally synthesized in wine during the aging process, which further helps wine maturation [5]. It is reported that the consumer acceptability of a wine is generally determined by whether or not it contains a complex but well-balanced aroma profile [7]. Phenolic compounds are mainly extracted from grape berries into wine during the fermentation process, and their evolution alters the color, mouthfeel, and palatability of the wine [8]
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