Sam Faisal Eudes, Ma Tengzhen, Wang Jing, Liang Yuhua, Sheng Wenjun, Li Jixin, Jiang Yumei, Zhang Bo
Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Food Chem. 2023 Mar 15;404(Pt B):134711. doi: 10.1016/j.foodchem.2022.134711. Epub 2022 Oct 22.
There is an increasing market share of dealcoholized wines due to rise in patronage by wine consumers. However, the aroma of such wines deteriorates the more the alcohol content is reduced. Improving the aroma with edible flowers may curb this problem. To improve the aroma of a dealcoholized Merlot red wine, extracts of peach, rose, and lily flowers (FEs) were added to develop three reconstituted dealcoholized wines (RDWS). RDWS were compared with the original wine and the dealcoholized wine (DW) based on chemical properties, aroma compounds, and sensory characteristics. The FEs had no effect on the chemical parameters of RDWS. The FEs improved the volatile composition of RDWS, especially ethyl octanoate, isoamyl octanoate, linalool, and geraniol. Sensory analysis showed that aroma intensity and fruity and floral notes improved in RDWS compared to DW. Among the FEs, rose was the best and can improve the aroma of dealcoholized Merlot red wine.
由于葡萄酒消费者的光顾增加，脱醇葡萄酒的市场份额不断上升。然而，此类葡萄酒的香气会随着酒精含量的降低而愈发变差。用可食用花卉改善香气或许能解决这个问题。为了提升一款脱醇梅洛红葡萄酒的香气，添加了桃子、玫瑰和百合花提取物（FEs）来研制三款重构脱醇葡萄酒（RDWS）。基于化学性质、香气化合物和感官特性，将RDWS与原葡萄酒和脱醇葡萄酒（DW）进行了比较。FEs对RDWS的化学参数没有影响。FEs改善了RDWS的挥发性成分，尤其是辛酸乙酯、异戊基辛酸酯、芳樟醇和香叶醇。感官分析表明，与DW相比，RDWS的香气强度以及果香和花香调有所改善。在FEs中，玫瑰效果最佳，能够提升脱醇梅洛红葡萄酒的香气。
