Effect of SO&lt;sub&gt;2&lt;/sub&gt; Interval Fumigation on Color and Antioxidant Activity of Red Grape

Gao, Kai; Yuan, Hong; Liu, Hai Dong; Shao, Chong Xiao; Chen, Huan Huan; Li, Yao Yao; Zhao, Peng; Zhang, Lu

doi:10.4028/www.scientific.net/amr.971-973.59

Cited by 2 publications

(1 citation statement)

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“…However, fermentation technology is another key factor in this regard (Hierro et al, 2006). SO 2 (sulfur dioxide) has the functions of selection, clarification, anti-oxidation, increasing acid, dissolution, and sterilization (Gao et al, 2014). In different stages of wine-making, the rational use of SO 2 is an important guarantee for making high-quality wine.…”

Section: Introductionmentioning

confidence: 99%

Optimization of fermentation conditions and volatile substance analysis of wine

Yang

2022

Food Processing Preservation

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To study the difference of volatile substances and their relative contents in different fermentation conditions, the optimal fermentation conditions were determined according to the important aroma volatile compounds profiling. The fermentation time, the amounts of SO2, and yeast addition were used as fermentation conditions, using the headspace solid phase microextraction (HS‐SPME) combined with gas chromatography–mass spectrometry (GC–MS) analysis, a total of 182 volatile substances were identified in nine treatments. In nine treatments, a total of 182 volatile compounds were detected. However, the majority of detected volatile compounds were esters, with a total number of 37. Each treatment had the maximum quantity and relative concentration of esters; moreover, five esters (ethyl acetate, isobutyl acetate, and others) were discovered in all treatments. PCA results showed a large positive relation between esters and fermentation treatments (85.79%). The addition of 40 mg/L SO2, 100 mg/L yeast, and a fermentation time of 2 days (T7) were recognized as the optimum fermentation conditions, where 14 ester compounds were detected and a relative ester content of 65.65% was achieved. Ultimately, the results indicate that with the optimized fermentation conditions of this study, grape wines with more fruity, sweet, milky, and better ester concentrations can be produced and could also provide a certain reference for the production of other fruit wines. Novelty impact statement A total of 182 volatile substances were identified in nine treatments. The number and relative content of esters were the highest in each treatment. Five esters (ethyl acetate, isobutyl acetate, and others) were detected in all the treatments.

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Section: Introductionmentioning

confidence: 99%