| Title: | Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters |
| Author(s): | Cai J; Zhu BQ; Wang YH; Lu L; Lan YB; Reeves MJ; Duan CQ; |
| Address: | "Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China. Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Faculty of Applied Science, Business and Computing, Eastern Institute of Technology, Napier 4142, New Zealand. Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: chqduan@cau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2014.01.003 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale fermenters was studied. CM treatment had different effects on wine aroma depending on the types of fermenter, being more effective for automatic pumping-over tank (PO-tank) than automatic punching-down tank (PD-tank). When PO-tank was used, CM-treated wine showed a decrease in some fusel alcohols (isobutanol and isopentanol) and an increase in some esters (especially acetate esters). However, no significant changes were detected in these compounds when PD-tank was used. Ethyl 2-hexenoate and diethyl succinate were decreased, while geranylacetone was increased by the CM treatment in both fermenters. beta-Damascenone was increased by the CM treatment in PO-tank fermented wines but decreased in PD-tank fermented wines. The fruity, caramel and floral aroma series were enhanced while chemical series were decreased by the CM treatment in PO-tank fermented wines. The content of (Z)-6-nonen-1-ol in the final wines was positively correlated to CM treatment" |
| Keywords: | Bioreactors/microbiology Fermentation Industrial Microbiology/instrumentation/*methods Odorants/*analysis Vitis/*chemistry/metabolism/microbiology Volatile Organic Compounds/*analysis/metabolism Wine/*analysis/microbiology Yeasts/metabolism Aroma series C; |
| Notes: | "MedlineCai, Jian Zhu, Bao-Qing Wang, Yun-He Lu, Lin Lan, Yi-Bin Reeves, Malcolm J Duan, Chang-Qing eng Evaluation Study Research Support, Non-U.S. Gov't England 2014/02/13 Food Chem. 2014 Jul 1; 154:217-29. doi: 10.1016/j.foodchem.2014.01.003. Epub 2014 Jan 10" |
