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

Abstract

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.

Modeling and application of sensory evaluation of blueberry wine based on principal component analysis

“…TC, TA, TE, TP, ANT, CD, T, ABV, TSS, pH, and TDE were selected as evaluation indexes for blueberry wine based on the studies of Santos et al (2016) . It was reported that these parameters were also wildly used to evaluate other fruit wines, such as red raspberry wine ( Xia et al, 2018 ) and Gouqi wine ( Zhao et al, 2019 ). Table 1 a shows physicochemical parameters determined in eight commercial blueberry wines and laboratory-developed blueberry wines with and without ultrasonic aging.…”

Removal of Cu (II) by ion exchange resin and its re-utilization of the residual solution from the distilled Lycium barbarum wine

“…Typically, the name of the brandy is paired with its primary ingredient, such as jujube brandy or plum brandy; hence, Chinese wolfberry brandy is a unique liquor distilled from fresh wolfberry fruit ( Vyviurska, Matura, Furdíková, & Špánik, 2017 ; Xia, Suo, Wang, Cerbin, & Wang, 2017 ). Owing to the transfer of bioactive components from the raw materials into the wine during fermentation, Chinese wolfberry brandy boasts exceptional characteristics that distinguish it from other spirits ( Zhao et al, 2019 ).…”

Accurate Determination of 12 Lactones and 11 Volatile Phenols in Nongrape Wines through Headspace-Solid-Phase Microextraction (HS-SPME) Combined with High-Resolution Gas Chromatography-Orbitrap Mass Spectrometry (GC-Orbitrap-MS)

“…Among various extraction techniques, headspace-solid-phase microextraction (HS-SPME) is a popular sample-preparation technique for the analysis of wine volatile compounds, with broad applications in the wine aroma field . HS-SPME has distinct advantages of simplicity, speed, small sample volume, solvent-free systems, and automatization of the whole extraction process . In addition, the commercial availability of many different fiber coatings provides high selectivity for a wide range of analytes.…”

“…It has been reported that aroma compounds can be chemically bound between components in wine through hydrophobic or hydrogen bonds or through the formation of inclusion compounds, which can affect the volatility of the aroma compounds . The matrix of nongrape wines (such as the contents of sugars, acids, alcohols, and nonvolatile phenols) is significantly different from grape wine and between each other. ,,, For example, blueberry wine was reported to contain high levels of quinic acid, goji berry wine contains high levels of Lycium barbarum polysaccharide (LBP), and hawthorn wine shows a different sugar-to-acid ratio compared with other fermented berry wines . To our knowledge, no published research has evaluated the matrix effects on the quantitation of lactones and volatile phenols in different nongrape wines.…”

“…24 HS-SPME has distinct advantages of simplicity, speed, small sample volume, solvent-free systems, and automatization of the whole extraction process. 25 In addition, the commercial availability of many different fiber coatings provides high selectivity for a wide range of analytes. In this study, HS-SPME was developed for the extraction of volatile compounds from wines for gas chromatography (GC) analysis.…”