Analysis of physicochemical quality and volatile aroma components of iesling dry white wine aged in different containers

doi:10.11882/j.issn.0254-5071.2023.10.029

PDF(1873 KB)

China Brewing ›› 2023, Vol. 42 ›› Issue (10) : 182-188. DOI: 10.11882/j.issn.0254-5071.2023.10.029

Analysis of physicochemical quality and volatile aroma components of iesling dry white wine aged in different containers

SHI Xu¹, LI Changzheng², LI Fudong¹, WANG Haiqi¹, QIAO Yan¹, WU Chunjie¹, YU Qingquan^1,*

Author information +

History +

Abstract

In this study, the 'Riesling' grape was used as raw material to prepare 'Riesling' dry white wine. 'Riesling' dry white wine were aged in Zigong glazed pottery pot (ZG), Yixing purple sands pottery pot (YX), and stainless steel pot (GG) for 6 months, and the changes of physicochemical indexes and volatile aroma components were determined with the wine samples after alcohol fermentation as control (D), and the volatile aroma components were analyzed by orthogonal partial least squares-discriminant analysis (OPLS-DA). The results showed that there was no significant difference in total sugar, total acid, alcohol content, and volatile acid of 'Riesling' dry white wine aged in different containers. A total of 82 volatile aroma components were identified, including 13 alcohols, 5 fatty acids, 10 acetates, 19 fatty acid ethyl esters, 19 other esters, 11 terpenes, 3 ketones, and 2 aldehydes. OPLS-DA results showed that the relative contents of volatile aroma components in samples ZG6 and YX6 were significantly different from those in samples GG6. A total of 24 different aroma markers were identified by variable importance in the projection (VIP) value>1 and t-test P value<0.05, the relative contents of pinenes in sample YX6 were higher, and the relative contents of β-damasone and caryophyllenol were higher in ZG6.

Key words

'Riesling' dry white wine / pottery pot / aging / volatile aroma component / orthogonal partial least square-discriminate analysis

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

SHI Xu, LI Changzheng, LI Fudong, WANG Haiqi, QIAO Yan, WU Chunjie, YU Qingquan. Analysis of physicochemical quality and volatile aroma components of iesling dry white wine aged in different containers[J]. China Brewing, 2023, 42(10): 182-188 https://doi.org/10.11882/j.issn.0254-5071.2023.10.029

References

[1] BAIANO A, VARVA G, GIANNI A D, et al.Influence of type of amphora on physico-chemical properties and antioxidant capacity of 'Falanghina' white wines[J]. Food Chem, 2014, 146(3): 226-233.
[2] 张众,李辉,张静,等. 贺兰山东麓‘赤霞珠’干红葡萄酒陈酿香气特征[J]. 食品科学,2019,40(18):203-209.
[3] 汪超,唐高,陈坚. 葡萄酒陈酿新技术研究进展[J]. 食品与生物技术学报,2022,41(12):1-7.
[4] 祝成,左可成,管莹,等. 不同产地陶缸对白酒陈酿过程的影响研究[J]. 酿酒科技,2022(10):71-75.
[5] CAPECE A, SIESTO G, POETA C, et al.Indigenous yeast population from Georgian aged wines produced by traditional "Kakhetian" method[J]. Food Microbiol, 2013, 36(2): 447-455.
[6] 孙文静,吴明,张众,等. 无釉陶罐陈酿对贺兰山东麓‘赤霞珠’干红葡萄酒的影响[J]. 食品与发酵工业,2023,49(1):60-66.
[7] 袁笑梦,周洪江,张葆春,等. 不同容器储存对白兰地原酒香气的影响[J/OL]. 食品与发酵工业:1-9.[2023-05-08]. DOI:10.13995/j.cnki.11-1802/ts.032991.
[8] FENG Z, MARTINZE-LAPUENTE L, AYESTARAN B, et al.Volatile and sensory characterization of Tempranillo wines aged in Quercus alba oak barrels of different geographical origins in USA[J]. LWT-Food Sci Technol, 2023, 173(1): 114328.
[9] 薛楚然,于庆泉,王海绮,等. 沙城产区陶罐发酵雷司令干白葡萄酒品质及香气成分分析[J]. 中国酿造,2022,41(8):70-76.
[10] MOTA R V D, PEREGRINO I, RIVERA S P T, et al. Characterization of Brazilian Syrah winter wines at bottling and after ageing[J]. Sci Agr, 2021, 78(3).
[11] SHI X, LIU Y Q, MA Q Y, et al.Effects of low temperature on the dynamics of volatile compounds and their correlation with the microbial succession during the fermentation of Longyan wine[J]. LWT-Food Sci Technol, 2022, 154(1):112661.
[12] JIANG B, XI Z M, LUO M J, et al.Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China[J]. Food Res Int, 2013, 51(2): 482-489.
[13] HU K, QIN Y, TAO Y S, et al.Potential of glycosidase from non-Saccharomyces isolates for enhancement of wine aroma[J]. J Food Sci, 2016, 81(4): 935-943.
[14] BENKWITZ F, NICOLAU L, LUND C, et al.Evaluation of key odorants in Sauvignon Blanc wines using three different methodologies[J]. J Agr Food Chem, 2012, 60(25): 6293-6302.
[15] WELKE JE, ZANUS M, LAZZAROTTO M, et al.Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine[J]. Food Res Int, 2014, 59(5): 85-99.
[16] 马宇,黄永光,唐东亚,等. 金银花纯花固态发酵酒风味特征及活性功能成分分析[J]. 食品科学,2018,39(24):249-255.
[17] 钟晓凤. 金银花药用成分及现代临床药理分析[J]. 光明中医,2016, 31(6):887-888.
[18] WU Q C, YU L J, QIU J M, et al.Linalool attenuates lung inflammation induced by Pasteurella multocida via activating Nrf-2 signaling pathway[J]. Int Immunopharmacol, 2014, 21(2): 456-463.
[19] 何东梅,马宇,黄永光,等. 机械化酱香型轮次基酒风味结构及特征酯类化合物解析[J]. 食品科学,2021,42(10):269-275.
[20] API A M, BOTELHO D, BOTELHO D, et al.RIFM fragrance ingredient safety assessment, phenethyl butyrate, CAS Registry Number 103-52-6[J]. Food Chem Toxicol, 2022, 169(1): 113364.
[21] 白雪菲,金刚,刘思,等. 低温条件下希氏乳杆菌Q19苹果酸-乳酸发酵特性及其对葡萄酒香气成分的影响[J]. 食品科学,2020,41(18):146-152.
[22] WANG J M, CAPONE D L, WILKINSON K L, et al.Chemical and sensory profiles of rosé wines from Australia[J]. Food Chem, 2016, 196(4): 682-693.
[23] BENKWITZ F, NICOLAU L, LUND C, et al.Evaluation of key odorants in Sauvignon Blanc wines using three different methodologies[J]. J Agr Food Chem, 2012, 60(25): 6293-6302.
[24] 刘红军. β-石竹烯醇的制备与应用[J]. 精细与专用化学品,2003(1):17-20.
[25] VILLAMOR R R, ROSS C F.Wine matrix compounds affect perception of wine aromas[J]. Annu Rev Food Sci Tech, 2013, 4(1): 1-20.

PDF(1873 KB)

Accesses

Citation

Detail

Sections

Recommended

Abstract
Key words
Cite this article
References

Received	Revised	Published
2023-03-06	2023-05-20	2023-10-25
Issue Date
2023-12-13

Please choose a citation manager

Content to export

Abstract

Key words

Cite this article

{{custom_sec.title}}

{{custom_sec.title}}

References

{{custom_fnGroup.title_en}}

Footnotes

模态框（Modal）标题

Please choose a citation manager

Content to export

Abstract

Key words

Cite this article

{{custom_sec.title}}

{{custom_sec.title}}

References

{{custom_fnGroup.title_en}}

Footnotes