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The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine

This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of r...

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Autores principales: Zhang, Yu-Shu, Du, Gang, Gao, Yu-Ting, Wang, Li-Wen, Meng, Dan, Li, Bing-Juan, Brennan, Charles, Wang, Mei-Yan, Zhao, Hui, Wang, Su-Ying, Guan, Wen-Qiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6749505/
https://www.ncbi.nlm.nih.gov/pubmed/31466247
http://dx.doi.org/10.3390/molecules24173120
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author Zhang, Yu-Shu
Du, Gang
Gao, Yu-Ting
Wang, Li-Wen
Meng, Dan
Li, Bing-Juan
Brennan, Charles
Wang, Mei-Yan
Zhao, Hui
Wang, Su-Ying
Guan, Wen-Qiang
author_facet Zhang, Yu-Shu
Du, Gang
Gao, Yu-Ting
Wang, Li-Wen
Meng, Dan
Li, Bing-Juan
Brennan, Charles
Wang, Mei-Yan
Zhao, Hui
Wang, Su-Ying
Guan, Wen-Qiang
author_sort Zhang, Yu-Shu
collection PubMed
description This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an “excellent” sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile analysis and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine.
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spelling pubmed-67495052019-09-27 The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine Zhang, Yu-Shu Du, Gang Gao, Yu-Ting Wang, Li-Wen Meng, Dan Li, Bing-Juan Brennan, Charles Wang, Mei-Yan Zhao, Hui Wang, Su-Ying Guan, Wen-Qiang Molecules Article This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an “excellent” sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile analysis and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine. MDPI 2019-08-28 /pmc/articles/PMC6749505/ /pubmed/31466247 http://dx.doi.org/10.3390/molecules24173120 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
Zhang, Yu-Shu
Du, Gang
Gao, Yu-Ting
Wang, Li-Wen
Meng, Dan
Li, Bing-Juan
Brennan, Charles
Wang, Mei-Yan
Zhao, Hui
Wang, Su-Ying
Guan, Wen-Qiang
The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine
title The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine
title_full The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine
title_fullStr The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine
title_full_unstemmed The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine
title_short The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine
title_sort effect of carbonic maceration during winemaking on the color, aroma and sensory properties of ‘muscat hamburg’ wine
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6749505/
https://www.ncbi.nlm.nih.gov/pubmed/31466247
http://dx.doi.org/10.3390/molecules24173120
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