Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar solaris

Shujuan Zhang, Mikael Agerlin Petersen, Jing Liu, Torben Bo Toldam-Andersen, Susan E. Ebeler, Helene Hopfer

Research output: Contribution to journalArticle

18 Scopus citations

Abstract

Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct press after crushing, whole cluster press, cold maceration, and skin fermentation) on the volatile profile, chemical, and sensory properties of Solaris wines were investigated. Cold maceration treatment for 24 h and fermentation on skin led to wines with lower acidity and higher glycerol and total polyphenol indexes. Sensory analysis showed that cold maceration enhanced "apricot" and "apple" flavor while skin fermentation gave rise to increased "rose" and "elderflower" flavor. The PLS regression model revealed that fruity flavor of cold macerated wines was related to a combination of esters while β-damascenone and linalool were correlated to the "rose" and "elderflower" flavor. This study provides information about pre-fermentation techniques that allowed the possibility of obtaining wines with different styles.

Original languageEnglish (US)
Pages (from-to)21609-21625
Number of pages17
JournalMolecules
Volume20
Issue number12
DOIs
StatePublished - Dec 3 2015

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Chemistry (miscellaneous)
  • Molecular Medicine
  • Pharmaceutical Science
  • Drug Discovery
  • Physical and Theoretical Chemistry
  • Organic Chemistry

Fingerprint Dive into the research topics of 'Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar solaris'. Together they form a unique fingerprint.

  • Cite this