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Food Chem

Title:		Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking
Author(s):		Sun WX; Hu K; Zhang JX; Zhu XL; Tao YS;
Address:		"College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China. Wine School of Ningxia University, Yinchuan, Ningxia 750021, China. College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Centre for Viti-viniculture, Yangling, Shaanxi 712100, China. Electronic address: taoyongsheng@nwsuaf.edu.cn"
Journal Title:		Food Chem
Year:		2018
Volume:		20171129
Issue:
Page Number:		1248 - 1256
DOI:		10.1016/j.foodchem.2017.11.106
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Cabernet Gernischt (CG) is a famous Chinese wine grape cultivar, the red wine of which is known for its green trait, especially when produced from grapes cultivated in regions with monsoon climate. To modify CG wine aroma, three enzyme preparations (H. uvarum extracellular enzyme, AR2000, and pectinase) were introduced in different winemaking stages with Saccharomyces cerevisiae. Free and bound aroma compounds in young wines were detected using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry, and aroma characteristics were quantified by trained panelists. Results showed that simultaneous inoculation of enzymes and yeasts improved wine aroma. Partial least-squares regression revealed that the green trait was due mainly to varietal compounds, especially C(6) compounds, and could be partly weakened by fermentative compounds. Moreover, H. uvarum enzyme treatments enriched the acid fruit note of CG wine by enhancing the synergistic effect of varietal volatiles and certain fermentative compounds, such as esters and phenylethyls"
Keywords:		China *Enzymes/chemistry/metabolism Female Fermentation Food Handling/*methods Gas Chromatography-Mass Spectrometry/methods Glycoside Hydrolases/chemistry/metabolism Hanseniaspora/enzymology Humans Least-Squares Analysis Male Odorants/*analysis Polygalact;
Notes:		"MedlineSun, Wei-Xuan Hu, Kai Zhang, Jun-Xiang Zhu, Xiao-Lin Tao, Yong-Sheng eng England 2017/12/31 Food Chem. 2018 Apr 15; 245:1248-1256. doi: 10.1016/j.foodchem.2017.11.106. Epub 2017 Nov 29"