| Title: | "Variations in physicochemical characteristics, antioxidant activity, phenolic and volatile profiles, and sensory attributes of tea-flavored Chardonnay wine during bottle aging" |
| Author(s): | Liang Z; Zhang P; Zeng XA; Fang Z; |
| Address: | "School of Agriculture, Food, and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia. zhongxiang.fang@unimelb.edu.au. School of Food Science and Engineering, South China University of Technology, Guangzhou, China" |
| ISSN/ISBN: | 2042-650X (Electronic) 2042-6496 (Linking) |
| Abstract: | "A novel Chardonnay wine flavored with either green tea or black tea was subjected to bottle aging for 9 months, and the physicochemical properties, antioxidant capacity, total phenolic content, volatile content and sensory properties were monitored. There were 272 phenolic and non-phenolic compounds characterized in the aged Chardonnay wines, including newly formed 9, 1, 3 and 8 phenolic compounds and 10, 6, 1 and 6 non-phenolic compounds after aging for 1, 3, 6 and 9 months, respectively. For all the aged wines, catechin was determined as the most abundant phenolic compound, and epigallocatechin mainly contributed toward the antioxidant power. A total of 54 volatile compounds were identified in the aged Chardonnay wines, including 17 odor-active compounds. The aging process diminished floral and fruity odors, but intensified green odor. The consumer study revealed the highest consumer liking for 1% (w/v) black tea infused wine. This study revealed the quality and bioactivity of this novel flavored wine type during aging which is critical to understand the shelf-life and functionality of the product" |
| Keywords: | Antioxidants *Wine *Camellia sinensis Phenols Tea; |
| Notes: | "MedlineLiang, Zijian Zhang, Pangzhen Zeng, Xin-An Fang, Zhongxiang eng England 2023/09/01 Food Funct. 2023 Sep 19; 14(18):8545-8557. doi: 10.1039/d3fo03137c" |
