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

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar Solaris. / Zhang, Shujuan; Petersen, Mikael Agerlin; Liu, Jing; Toldam-Andersen, Torben Bo.

In: Molecules, Vol. 20, No. 12, 2015, p. 21609-21625.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Zhang, S, Petersen, MA, Liu, J & Toldam-Andersen, TB 2015, 'Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar Solaris', Molecules, vol. 20, no. 12, pp. 21609-21625. https://doi.org/10.3390/molecules201219791

APA

Zhang, S., Petersen, M. A., Liu, J., & Toldam-Andersen, T. B. (2015). Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar Solaris. Molecules, 20(12), 21609-21625. https://doi.org/10.3390/molecules201219791

Vancouver

Zhang S, Petersen MA, Liu J, Toldam-Andersen TB. Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar Solaris. Molecules. 2015;20(12):21609-21625. https://doi.org/10.3390/molecules201219791

Author

Zhang, Shujuan ; Petersen, Mikael Agerlin ; Liu, Jing ; Toldam-Andersen, Torben Bo. / Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar Solaris. In: Molecules. 2015 ; Vol. 20, No. 12. pp. 21609-21625.

Bibtex

@article{7ec4c4b2a5fd4b75aaf15778e2bd3c8f,
title = "Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar Solaris",
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.",
author = "Shujuan Zhang and Petersen, {Mikael Agerlin} and Jing Liu and Toldam-Andersen, {Torben Bo}",
year = "2015",
doi = "10.3390/molecules201219791",
language = "English",
volume = "20",
pages = "21609--21625",
journal = "Molecules",
issn = "1420-3049",
publisher = "M D P I AG",
number = "12",

}

RIS

TY - JOUR

T1 - Influence of pre-fermentation treatments on wine volatile and sensory profile of the new disease tolerant cultivar Solaris

AU - Zhang, Shujuan

AU - Petersen, Mikael Agerlin

AU - Liu, Jing

AU - Toldam-Andersen, Torben Bo

PY - 2015

Y1 - 2015

N2 - 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.

AB - 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.

U2 - 10.3390/molecules201219791

DO - 10.3390/molecules201219791

M3 - Journal article

C2 - 26633351

VL - 20

SP - 21609

EP - 21625

JO - Molecules

JF - Molecules

SN - 1420-3049

IS - 12

ER -

ID: 151327601