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Molecules

Title:		Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris
Author(s):		Zhang S; Petersen MA; Liu J; Toldam-Andersen TB;
Address:		"Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg C DK-1958, Denmark. shujuan@food.ku.dk. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg C DK-1958, Denmark. map@food.ku.dk. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, Frederiksberg C DK-1958, Denmark. ljing@food.ku.dk. Department of Plant and Environmental Science, Faculty of Science, University of Copenhagen, Hojbakkegard Alle 13, Tastrup DK-2630, Denmark. tbta@plen.ku.dk"
Journal Title:		Molecules
Year:		2015
Volume:		20151203
Issue:		12
Page Number:		21609 - 21625
DOI:		10.3390/molecules201219791
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct press after crushing, whole cluster press, cold maceration, and skin fermentation) on the volatile profile, chemical, and sensory properties of Solaris wines were investigated. Cold maceration treatment for 24 h and fermentation on skin led to wines with lower acidity and higher glycerol and total polyphenol indexes. Sensory analysis showed that cold maceration enhanced 'apricot' and 'apple' flavor while skin fermentation gave rise to increased 'rose' and 'elderflower' flavor. The PLS regression model revealed that fruity flavor of cold macerated wines was related to a combination of esters while beta-damascenone and linalool were correlated to the 'rose' and 'elderflower' flavor. This study provides information about pre-fermentation techniques that allowed the possibility of obtaining wines with different styles"
Keywords:		*Fermentation Food Handling/*methods Fruit/*chemistry Odorants/*analysis Vitis/*chemistry Volatile Organic Compounds/*analysis Wine/*analysis Pls maceration sensory analysis skin fermentation volatile compounds whole cluster press;
Notes:		"MedlineZhang, Shujuan Petersen, Mikael Agerlin Liu, Jing Toldam-Andersen, Torben Bo eng Research Support, Non-U.S. Gov't Switzerland 2015/12/04 Molecules. 2015 Dec 3; 20(12):21609-25. doi: 10.3390/molecules201219791"