Saltman Yaelle, Culbert Julie A, Johnson Trent E, Ristic Renata, Wilkinson Kerry L, Bastian Susan E P
School of Agriculture, Food and Wine, Waite Campus, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
Foods. 2020 Sep 1;9(9):1208. doi: 10.3390/foods9091208.
Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes in the composition and sensory profiles of flavored Chardonnay ( 2) and Shiraz ( 2) wines were compared at bottling, and then again after 12 months of bottle aging. Flavorings and flavored wines were also analyzed by gas chromatography-mass spectrometry (GC-MS) to determine the key constituents responsible for changes to aroma and flavor profiles. However, many of the volatile compounds identified in flavor additives were not detected at appreciably higher concentrations in flavored wines, which was attributed to the very small quantities of flavorings that were added to base wines. The sensory profiles of control and flavored wines were determined by descriptive analysis, and the addition of flavorings to base wines significantly influenced the perception of some sensory attributes. Flavored Chardonnay wines exhibited enhanced fruit aromas and flavors, while fruit and developed attributes were enhanced in flavored Shiraz wines. Differences in sensory profiles were less apparent in Chardonnay wines following bottle aging, but depending on the flavorings added, flavored Shiraz wines could still be discriminated from their corresponding control wines after bottle aging. Results from this study demonstrate the potential for flavor additives to be used to enhance desirable attributes and/or mitigate wine sensory deficiencies.
天然香料有可能用于增强葡萄酒的香气和风味强度；尽管由于香料添加剂并非法律允许的酿酒助剂，加香葡萄酒需要标注为葡萄酒产品。在本研究中，对加香霞多丽（2种）和设拉子（2种）葡萄酒在装瓶时以及瓶陈12个月后的成分和感官特征变化进行了比较。还通过气相色谱 - 质谱联用仪（GC - MS）对香料和加香葡萄酒进行了分析，以确定导致香气和风味特征变化的关键成分。然而，在香料添加剂中鉴定出的许多挥发性化合物在加香葡萄酒中并未检测到明显更高的浓度，这归因于添加到基酒中的香料数量非常少。通过描述性分析确定了对照葡萄酒和加香葡萄酒的感官特征，向基酒中添加香料显著影响了某些感官属性的感知。加香霞多丽葡萄酒展现出增强的果香和风味，而加香设拉子葡萄酒中的果香和发展出的属性得到了增强。瓶陈后，霞多丽葡萄酒的感官特征差异不太明显，但根据添加的香料不同，瓶陈后的加香设拉子葡萄酒仍可与相应的对照葡萄酒区分开来。本研究结果表明香料添加剂有潜力用于增强葡萄酒的理想属性和/或减轻葡萄酒的感官缺陷。
