Effect of Grapevine Age on the Aroma Compounds in ‘Beihong’ Wine

  • Gang Du College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China Beijing Key Laboratory of Viticulture and Enology, Beijing 100083, China
  • Jicheng Zhan College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Jingyuan Li College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Yiling You College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Yu Zhao College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Weidong Huang College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China Beijing Key Laboratory of Viticulture and Enology, Beijing 100083, China
DOI: https://doi.org/10.21548/33-1-1300

Abstract

The main aim of this study was to determine the influence of grapevine age (3, 6 and 12 years) on the aroma
compounds in ‘Beihong’ wine. Aroma compounds in wine were analyzed by solid-phase microextraction
gas chromatography-mass spectrometry (SPME-GC/MS). Thirty-three (33) volatile compounds were
identified and quantified. The majority of aroma compounds were esters (20) and the concentration
of these totaled 90.63-92.82% (w/w) of the total aroma compounds; particularly, ethyl octanoate and
ethyl decanoate. Through the descriptive analysis aroma profile for ‘Beihong’ wine, the highest aroma
contribution was from the fruity and floral series. As the age of the grapevine increased, the concentrations
of total volatiles and total odor activity values (OAVs) of the wines significantly increased (p < 0.001). This
suggests that grapevine age could affect berry composition, enhance the content of wine aroma compounds
and improve wine quality.

Downloads

Download data is not yet available.
Published
2016-11-15
Issue
Vol. 33 No. 1 (2012)
Section
Articles

A copyright form will be e-mailed to the corresponding author when the manuscript has been accepted for publication.

 

In principle, the Author agrees to the following when he/she signes the copyright agreement:

I hereby assign to the SOUTH AFRICAN SOCIETY FOR ENOLOGY AND VITICULTURE (SASEV) the copyright of the text, tables, figures, supplementary material, illustrations and other information (the Material) submitted with the manuscript to be published in SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (SAJEV) (the "Article"). The copyright becomes effective from the date the Article has been accepted for publication in SAJEV.

 

This is an open access journal, and the authors and journal should be properly acknowledged, when works are cited.

Author's may use the publishers version for teaching purposes, in books, theses, dissertations, conferences and conference papers.

A copy of the authors' publishers version may also be hosted on the following websites:

  • Non-commercial personal webpage or blog.
  • Institutional webpage.
  • Authors Institutional Repository.

The following notice should accompany such a posting on the website: This is an electronic version of an article published in SAJEV, Volume XXX, number XXX, pages XXX - XXX, DOI.   Authors should also supply a hyperlink to the original paper or indicate where the original paper (www.journals.ac.za/index.php/sajev/) may be found.

Authors publishers version, affiliated with the Stellenbosch University will be automatically deposited in the University's Institutional Repository SUNScholar.

Articles as a whole, may not be re-published with another journal.

The following license applies:

Attribution CC BY-NC-ND 4.0