Effect of Oak Chips on Evolution of Phenolic Compounds and Color Attributes of Bog Bilberry Syrup Wine During Bottle‐Aging

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Tannic and gallic acids, extracted from Chinese gallnut, were applied as copigments to bog bilberry syrup wine with two different mass ratios of 1:2.5 and 1:6 of anthocyanin to copigment. The effect of copigmentation on anthocyanins and the changes in non‐anthocyanin compounds and color characters during 6 months of aging were studied. Addition of copigment significantly helped to retain redness while reduced increase in the yellow shade and lightness. After 6 months of aging, the syrup wines with added copigments had 1.4–1.8 times higher total anthocyanin content compared to the control. The percentage of polymeric anthocyanins in copigment treated wines was lower than in control wine. Oppositely, the copigment treated wines possessed a higher percentage of copigmented anthocyanins than the control. The highest value of redness, the lowest percentage of polymeric anthocyanins and the highest percent of copigmented anthocyanins were presented in the wines treated with a high dosage of gallic acid. Practical applications Bottle aging shows a negative effect on the appearance of bog bilberry syrup wine. Copigmentation between anthocyanins and copigments is an alternative approach to prevent the loss of color during aging. However, the high expense of pure copigments limits the application of this protocol in wine industry. The cheaper copigments of tannic acid and gallic acid, extracted from Chinese gallnut, were used in the present study and presented positive effects on remaining red hub of bog bilberry fermented products through the enhancement of anthocyanin copigmentation. The current study provides new insights on exploiting somewhat poorly utilized bog bilberry byproduct in wine industry. The findings also verify the practicable of the economical copigments of Chinese gallnut extracted tannic and gallic acids in bog bilberry fermented products. On the other hand, observations made with bog bilberry in this study may be exploited with other berry materials, as well.

Section: Resultssupporting

confidence: 90%

Anthocyanin copigmentation and color attributes of bog bilberry syrup wine during bottle aging: Effect of tannic acid and gallic acid extracted from Chinese gallnut

Liu

Guo

et al. 2019

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“…Mulberry wine color is mainly determined by anthocyanins in mulberry fruit. Regarding their structures, anthocyanins can be further divided into the free, copigmented, and polymerized anthocyanins (Boulton, ; Liu et al, ). It has been confirmed that free anthocyanins can be metabolized into copigmented and polymerized anthocyanins in wine during fermentation process (Boulton, ).…”

Section: Resultsmentioning

confidence: 99%

“…It has been confirmed that free anthocyanins can be metabolized into copigmented and polymerized anthocyanins in wine during fermentation process (Boulton, ). Copigmented anthocyanins can improve the wine color through stabilizing anthocyanin structure, whereas polymerized anthocyanins can shift the wine color toward a yellowish hue (Bo, Fei, Zhou, Yue, & Duan, ; Boulton, ; Jacinto, Marta, Joséfederico, & Carlos, ; Liu et al, ). In the present study, the color contributions from the free anthocyanins were similar among these yeasts fermented mulberry wine samples (Figure ).…”

Section: Resultsmentioning

confidence: 99%

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Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts

Ouyang

Zhu

Liu

et al. 2017

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This study investigated the volatile composition and color attributes of mulberry wine fermented by three yeast strains, including Red Fruit (RF), Red Vintage (RV), and ES488 (ES). Results showed different yeasts altered the physicochemical properties, volatile composition, and color attributes of the samples. The highest contents of total phenol and total anthocyanins were observed in ES wine and RF wine, respectively. Higher level on alcohols, terpenes, and benzenes together with lower concentration on carbonyl compounds was observed in RV wine. Esters were the most abundant volatiles, and the total esters' concentration was similar among these samples. The primary aroma in mulberry wine was floral and caramel flavors. The RV wine exhibited higher level on the fruity and chemical aromas. Additionally, the RV wine possessed higher brightness, lower red color, and color intensity. Color contribution from the copigmented and polymerized anthocyanins was significantly improved in RV wine and ES wine, respectively. Practical applications Different yeast strains during mulberry wine fermentation played an important role in affecting the composition of volatiles and color attributes, which further determines the overall quality of mulberry wine. The findings from this study could provide useful reference on optimizing mulberry wine fermentation through selecting suitable yeast strains.

“…It has been reported that bottle‐aging at lower pH could lead to wine with more stable color and lower astringency (Mcrae, Kassara, Kennedy, Waters, & Smith, ). Additionally, incorporating oak chips into wine during bottle‐aging could result in a decrease in the phenolic compounds content in wine (Liu, Wang, Yuan, Ouyang, & Liu, ). Compared to bottle‐aging, tank‐aging process could provide wine with a micro‐oxygen condition.…”

Section: Introductionmentioning

confidence: 99%

Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations

Zhao

Ren

Wang

et al. 2019

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This study investigated the evolution of physicochemical indexes and taste parameters of Gouqi fermented wine during storage process, and further test if different aging treatments could affect the evolution pattern of these parameters. Results showed that bottle‐aged wine exhibited an increase in the sourness, bitterness, and astringency compared to tank‐aged wine during storage. Meanwhile, the umami, richness, and saltiness were weakened in wine aged in bottle. The sourness taste exhibited a positive correlation with the bitterness and astringency but was negatively correlated with the umami and richness in wine. Pearson coefficient analysis revealed that protein and total phenols were positively correlated with the umami. However, these physicochemical indexes showed a negative correlation with the wine sourness. The increase in the lactic acid concentration in bottle‐aged wine during storage enhanced the wine bitterness. However, its content decrease lowered the umami taste in bottle‐aged wine. Practical applications Wine aging process can result in Gouqi fermented wine with turbidity and further affect its sensory features. This present study indicated that different aging treatments altered taste and physicochemical parameters of Gouqi fermented wine during storage. The findings from this study could provide reference on the quality control of Gouqi fermented wine.