Aroma characterization of Chinese Hutai-8 wines: Comparing with Merlot and Cabernet Sauvignon wines

Song, Chuankui; Li-li, Zuo; Shi, Pengbao; Meng, Jianwen; Wang, Yanjie; Zhang, Zhenwen; Xi, Zhumei

doi:10.1016/j.scienta.2015.08.026

Cited by 17 publications

(9 citation statements)

References 32 publications

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“…Some ripe grapes of the "Shuangyou" cultivar were picked by hand in Jian County (Jilin Province, China) during the 2015 harvest season. The vinification process of red wine employed follows methods reported in literature [21,26]. The stalks were eliminated before the berries were crushed manually and the musts were then transferred into a glass fermenter (5 L, loading volume: ∼70-80%).…”

Section: Sample Collection Andmentioning

confidence: 99%

Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

Liu

Bao

Chen

et al. 2017

Journal of Food Quality

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"Shuangyou," a Vitis amurensis Rupr. variety, is widely cultivated in northeastern and western China. Its berries have high acidity and low sugar content. In this study, different proportions of sucrose were added to the must samples during fermentation to investigate the effect of sugar on the physicochemical properties and volatile compounds of "Shuangyou" wines. The addition of sucrose significantly improved yeast growth and alcohol production, altered the color qualities, and slightly decreased titratable acidity during fermentation. The highest tested proportion of added sucrose resulted in the highest maximum yeast counts and final ethanol concentrations. Moreover, 37 volatile compounds (esters, alcohols, fatty acids, ketones, and aldehydes) were identified and quantified by solid-phase microextraction with gas chromatography-mass spectrometry. The concentrations of these compounds were correlated with the addition of sucrose. Furthermore, the addition of 100 g/L sucrose was sufficient for improving the concentrations of the aromatic compounds. The increase in ester, alcohol, and fatty acid concentration led to a positive OAVs impact (odor activity value > 1) at the end of fermentation.

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Section: Sample Collection Andmentioning

confidence: 99%

Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

Liu

Bao

Chen

et al. 2017

Journal of Food Quality

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“…In contrast to the general trend of producing wine from globally disseminated grapevine varieties, associated with the French paradigm, there is a slight tendency to increase the number of studies of minority or autochthonous grapevine varieties. The aim is to seek distinct products, different from the current homogenized wine production . Despite the above, there are few studies that evaluate the oenological potential of these varieties and most of them focus on regions with an excellent winemaking tradition such as Aragón, Galicia, La Rioja, and La Mancha (Spain), including other countries such as Georgia and Azerbaijan that seek to maintain and provide products linked to the territory with different organoleptic characteristics .…”

Section: Introductionmentioning

confidence: 99%

“…Despite the above, there are few studies that evaluate the oenological potential of these varieties and most of them focus on regions with an excellent winemaking tradition such as Aragón, Galicia, La Rioja, and La Mancha (Spain), including other countries such as Georgia and Azerbaijan that seek to maintain and provide products linked to the territory with different organoleptic characteristics . Emerging studies about minority, autochthonous, or wild grape varieties have also been conducted recently in South America and in other wine‐growing regions, to provide productive alternatives to traditional varieties and diversify the range of products offered on the wine market . This review therefore summarizes the studies that evaluate the oenological potential of minority and autochthonous grapevine varieties located in different South American countries, focusing on wine‐growing regions of Argentina, Chile, and Bolivia as alternatives to the traditional varieties on the world wine scenario, and providing additional information about the management of these varieties from an oenological perspective (Table ).…”

Section: Introductionmentioning

confidence: 99%

“…The aim is to seek distinct products, different from the current homogenized wine production. [30][31][32][33][34][35][36][37][38][39][40] Despite the above, there are few studies that evaluate the oenological potential of these varieties and most of them focus on regions with an excellent winemaking tradition such as Aragón, Galicia, La Rioja, and La Mancha (Spain), including other countries such as Georgia and Azerbaijan that seek to maintain and provide products linked to the territory with different organoleptic characteristics. 15,25,[38][39][40] Emerging studies about minority, autochthonous, or wild grape varieties have also been conducted recently in South America and in other wine-growing regions, to provide productive alternatives to traditional varieties and diversify the range of products offered on the wine market.…”

Section: Introductionmentioning

confidence: 99%

“…15,25,[38][39][40] Emerging studies about minority, autochthonous, or wild grape varieties have also been conducted recently in South America and in other wine-growing regions, to provide productive alternatives to traditional varieties and diversify the range of products offered on the wine market. 24,[26][27][28][31][32][33]37,[41][42][43][44] This review therefore summarizes the studies that evaluate the oenological potential of minority and autochthonous grapevine varieties located in different South American countries, focusing on wine-growing regions of Argentina, Chile, and Bolivia as alternatives to the traditional varieties on the world wine scenario, and providing additional information about the management of these varieties from an oenological perspective ( Table 1).…”

Section: Introductionmentioning

confidence: 99%

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Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential

2019

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In contrast with the general trend of producing wine from the most famous grapevine varieties, associated with the French paradigm, such as Cabernet‐Sauvignon, Merlot, Pinot Noir, Syrah, Sauvignon Blanc, and Chardonnay, there is a tendency to revalorize and preserve minority or autochthonous grapevine varieties worldwide. The South American wine region, where most of the varieties derived from varieties brought after European colonization, is not exempt from this. This has allowed new wines to be provided with distinctive identities that are markedly different from the current homogeneous wine production. Moreover, varietal homogenization increases vineyard genetic vulnerability in relation to the emergence of grapevine diseases, to which the commonly cultivated varieties are not resistant. This review summarizes the oenological potential of minority or autochthonous grapevine varieties cultivated within the South American wine region, focusing on Argentina, Chile, and Bolivia. © 2019 Society of Chemical Industry

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Integration of a low‐cost electronic nose and a voltammetric electronic tongue for red wines identification

Han¹,

Zhang²,

Aheto

et al. 2020

Food Science & Nutrition

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The purpose of this present study was to develop a rapid and effective approach for identification of red wines that differ in geographical origins, brands, and grape varieties, a multi‐sensor fusion technology based on a novel cost‐effective electronic nose (E‐nose) and a voltammetric electronic tongue (E‐tongue) was proposed. The E‐nose sensors was created using porphyrins or metalloporphyrins, pH indicators and Nile red printed on a C2 reverse phase silica gel plate. The voltammetric E‐Tongue with six metallic working electrodes, namely platinum, gold, palladium, tungsten, titanium, and silver was employed to sense the taste of red wines. Principal component analysis (PCA) was utilized for dimensionality reduction and decorrelation of the raw sensors datasets. The fusion models derived from extreme learning machine (ELM) were built with PCA scores of E‐nose and tongue as the inputs. Results showed superior performance (100% recognition rate) using combination of odor and taste sensors than individual artificial systems. The results suggested that fusion of the novel cost‐effective E‐nose created and voltammetric E‐tongue coupled with ELM has a powerful potential in rapid quality evaluation of red wine.

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Aroma characterization of Chinese Hutai-8 wines: Comparing with Merlot and Cabernet Sauvignon wines

Cited by 17 publications

References 32 publications

Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

Resurgence of minority and autochthonous grapevine varieties in South America: a review of their oenological potential

Integration of a low‐cost electronic nose and a voltammetric electronic tongue for red wines identification

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