| Title: | Aroma improvement of dealcoholized Merlot red wine using edible flowers |
| Author(s): | Sam FE; Ma T; Wang J; Liang Y; Sheng W; Li J; Jiang Y; Zhang B; |
| Address: | "Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. Electronic address: matz@gsau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2022.134711 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "There is an increasing market share of dealcoholized wines due to rise in patronage by wine consumers. However, the aroma of such wines deteriorates the more the alcohol content is reduced. Improving the aroma with edible flowers may curb this problem. To improve the aroma of a dealcoholized Merlot red wine, extracts of peach, rose, and lily flowers (FEs) were added to develop three reconstituted dealcoholized wines (RDWS). RDWS were compared with the original wine and the dealcoholized wine (DW) based on chemical properties, aroma compounds, and sensory characteristics. The FEs had no effect on the chemical parameters of RDWS. The FEs improved the volatile composition of RDWS, especially ethyl octanoate, isoamyl octanoate, linalool, and geraniol. Sensory analysis showed that aroma intensity and fruity and floral notes improved in RDWS compared to DW. Among the FEs, rose was the best and can improve the aroma of dealcoholized Merlot red wine" |
| Keywords: | Odorants/analysis *Wine/analysis *Volatile Organic Compounds/analysis Fruit/chemistry Flowers/chemistry Dealcoholization Edible flowers Red wine Reverse osmosis Volatile compounds; |
| Notes: | "MedlineSam, Faisal Eudes Ma, Tengzhen Wang, Jing Liang, Yuhua Sheng, Wenjun Li, Jixin Jiang, Yumei Zhang, Bo eng England 2022/11/05 Food Chem. 2023 Mar 15; 404(Pt B):134711. doi: 10.1016/j.foodchem.2022.134711. Epub 2022 Oct 22" |
