| Title: | Flavor Profile Evolution of Bottle Aged Rose and White Wines Sealed with Different Closures |
| Author(s): | Ling MQ; Xie H; Hua YB; Cai J; Li SY; Lan YB; Li RN; Duan CQ; Shi Y; |
| Address: | "Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. knighhtt@cau.edu.cn. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. knighhtt@cau.edu.cn. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. m18800135515@163.com. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. m18800135515@163.com. Shandong Taila Winery Co., Ltd., Weihai 264500, China. huayubo-111@163.com. College of Biological Resources and Food Engineering, Qujing Normal University, Qujing 655011, China. caijian928@outlook.com. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. siyuli@cau.edu.cn. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. siyuli@cau.edu.cn. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. clanyibin@gmail.com. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. clanyibin@gmail.com. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. liruonan0011@163.com. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. liruonan0011@163.com. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. chqduan@cau.edu.cn. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. chqduan@cau.edu.cn. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. shiy@cau.edu.cn. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. shiy@cau.edu.cn" |
| DOI: | 10.3390/molecules24050836 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines' flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rose and dry white wines bottled with different closures were determined after 18 months' bottle aging. The results showed the main phenolic change trends of rose wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rose wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rose wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines" |
| Keywords: | Flavoring Agents/*analysis Food Handling/instrumentation/*methods Food Packaging/instrumentation/*methods Humans Odorants/analysis Oxygen/*analysis Phenols/*analysis Taste Volatile Organic Compounds/*analysis Wine/*analysis bottle aging closures flavor pr; |
| Notes: | "MedlineLing, Meng-Qi Xie, Han Hua, Yu-Bo Cai, Jian Li, Si-Yu Lan, Yi-Bin Li, Ruo-Nan Duan, Chang-Qing Shi, Ying eng No. CARS-29/Agriculture Research System of China/ Switzerland 2019/03/02 Molecules. 2019 Feb 27; 24(5):836. doi: 10.3390/molecules24050836" |
