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Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage

During the storage of wines in bottles, especially white wines, tartrate crystallization often occurs, which reduces the commercial value of the wines and therefore needs to be avoided by performing cold stabilization treatments before bottling. However, whether different cold treatment durations im...

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Autores principales: Xia, Nongyu, Cheng, Haotian, Yao, Xuechen, Pan, Qiuhong, Meng, Nan, Yu, Qingquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103779/
https://www.ncbi.nlm.nih.gov/pubmed/35563903
http://dx.doi.org/10.3390/foods11091179
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author Xia, Nongyu
Cheng, Haotian
Yao, Xuechen
Pan, Qiuhong
Meng, Nan
Yu, Qingquan
author_facet Xia, Nongyu
Cheng, Haotian
Yao, Xuechen
Pan, Qiuhong
Meng, Nan
Yu, Qingquan
author_sort Xia, Nongyu
collection PubMed
description During the storage of wines in bottles, especially white wines, tartrate crystallization often occurs, which reduces the commercial value of the wines and therefore needs to be avoided by performing cold stabilization treatments before bottling. However, whether different cold treatment durations impact the quality of a wine’s aroma has not yet been of special concern. This research was conducted at an industrial scale to explore how cold treatments at −5.3 °C for 10 to 15 days impact the organic acids, aroma compounds, and sensory quality of Riesling dry white wines, and the variation was documented at the end of treatment, and at 6 and 12 months of bottle storage. The results showed that cold treatments significantly reduced tartaric acid concentrations and significantly affected the concentrations of most aroma components in the wines only after 12 months of bottle storage, including the main components of esters, norisoprenoids, terpenoids, and furfural. Moreover, the concentrations of some components showed an increasing trend with the bottle storage, especially 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), the characteristic volatile of Riesling wine, suggesting that an acidic condition resulting from cold treatment might facilitate the conversion of some aroma precursors into volatiles. In conclusion, cold stabilization treatments, within limits, can improve tartaric acid stability and could promote the conservation of aroma compounds during bottle storage without adversely affecting the aroma profile of the wines.
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spelling pubmed-91037792022-05-14 Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage Xia, Nongyu Cheng, Haotian Yao, Xuechen Pan, Qiuhong Meng, Nan Yu, Qingquan Foods Article During the storage of wines in bottles, especially white wines, tartrate crystallization often occurs, which reduces the commercial value of the wines and therefore needs to be avoided by performing cold stabilization treatments before bottling. However, whether different cold treatment durations impact the quality of a wine’s aroma has not yet been of special concern. This research was conducted at an industrial scale to explore how cold treatments at −5.3 °C for 10 to 15 days impact the organic acids, aroma compounds, and sensory quality of Riesling dry white wines, and the variation was documented at the end of treatment, and at 6 and 12 months of bottle storage. The results showed that cold treatments significantly reduced tartaric acid concentrations and significantly affected the concentrations of most aroma components in the wines only after 12 months of bottle storage, including the main components of esters, norisoprenoids, terpenoids, and furfural. Moreover, the concentrations of some components showed an increasing trend with the bottle storage, especially 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), the characteristic volatile of Riesling wine, suggesting that an acidic condition resulting from cold treatment might facilitate the conversion of some aroma precursors into volatiles. In conclusion, cold stabilization treatments, within limits, can improve tartaric acid stability and could promote the conservation of aroma compounds during bottle storage without adversely affecting the aroma profile of the wines. MDPI 2022-04-19 /pmc/articles/PMC9103779/ /pubmed/35563903 http://dx.doi.org/10.3390/foods11091179 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Xia, Nongyu
Cheng, Haotian
Yao, Xuechen
Pan, Qiuhong
Meng, Nan
Yu, Qingquan
Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage
title Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage
title_full Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage
title_fullStr Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage
title_full_unstemmed Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage
title_short Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage
title_sort effect of cold stabilization duration on organic acids and aroma compounds during vitis vinifera l. cv. riesling wine bottle storage
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103779/
https://www.ncbi.nlm.nih.gov/pubmed/35563903
http://dx.doi.org/10.3390/foods11091179
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