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Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures
Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characte...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429147/ https://www.ncbi.nlm.nih.gov/pubmed/30818764 http://dx.doi.org/10.3390/molecules24050836 |
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author | Ling, Meng-Qi Xie, Han Hua, Yu-Bo Cai, Jian Li, Si-Yu Lan, Yi-Bin Li, Ruo-Nan Duan, Chang-Qing Shi, Ying |
author_facet | Ling, Meng-Qi Xie, Han Hua, Yu-Bo Cai, Jian Li, Si-Yu Lan, Yi-Bin Li, Ruo-Nan Duan, Chang-Qing Shi, Ying |
author_sort | Ling, Meng-Qi |
collection | PubMed |
description | Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months’ bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines. |
format | Online Article Text |
id | pubmed-6429147 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-64291472019-04-15 Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures Ling, Meng-Qi Xie, Han Hua, Yu-Bo Cai, Jian Li, Si-Yu Lan, Yi-Bin Li, Ruo-Nan Duan, Chang-Qing Shi, Ying Molecules Article Bottle aging is the final stage before wines are drunk, and is considered as a maturation time when many chemical changes occur. To get a better understanding of the evolution of wines’ flavor profile, the flavor compounds (phenolic and volatile compounds), dissolved oxygen (DO), and flavor characters (OAVs and chromatic parameters) of rosé and dry white wines bottled with different closures were determined after 18 months’ bottle aging. The results showed the main phenolic change trends of rosé wines were decreasing while the trends of white wines were increasing, which could be the reason for their unique DO changing behaviors. Volatile compounds could be clustered into fluctuating, increasing, and decreasing groups using k-means algorithm. Most volatile compounds, especially some long-chain aliphatic acid esters (octanoates and decanoates), exhibited a lower decrease rate in rosé wines sealed with natural corks and white wines with screw caps. After 18 months of bottle aging, wines treated with natural corks and their alternatives could be distinguished into two groups based on flavor compounds via PLS-DA. As for flavor characters, the total intensity of aroma declined obviously compared with their initial counterparts. Rosé wines exhibit visual difference in color, whereas such a phenomenon was not observed in white wines. MDPI 2019-02-27 /pmc/articles/PMC6429147/ /pubmed/30818764 http://dx.doi.org/10.3390/molecules24050836 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Ling, Meng-Qi Xie, Han Hua, Yu-Bo Cai, Jian Li, Si-Yu Lan, Yi-Bin Li, Ruo-Nan Duan, Chang-Qing Shi, Ying Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures |
title | Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures |
title_full | Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures |
title_fullStr | Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures |
title_full_unstemmed | Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures |
title_short | Flavor Profile Evolution of Bottle Aged Rosé and White Wines Sealed with Different Closures |
title_sort | flavor profile evolution of bottle aged rosé and white wines sealed with different closures |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6429147/ https://www.ncbi.nlm.nih.gov/pubmed/30818764 http://dx.doi.org/10.3390/molecules24050836 |
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