دورية أكاديمية
Characterisation of tannin and aroma profiles of Pinot noir wines made with or without grape pomace
| العنوان: | Characterisation of tannin and aroma profiles of Pinot noir wines made with or without grape pomace |
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| المؤلفون: | Wimalasiri, PM, Zhan, J, Tian, Bin |
| بيانات النشر: | Multidisciplinary Digital Publishing Institute (MDPI) |
| سنة النشر: | 2022 |
| المجموعة: | Lincoln University (New Zealand): Lincoln U Research Archive |
| مصطلحات موضوعية: | aroma profile, grape pomace, model juice, Pinot noir, tannin, ANZSRC::300805 Oenology and viticulture, ANZSRC::310603 Fermentation, ANZSRC::300601 Beverage chemistry and beverage sensory science, ANZSRC::3106 Industrial biotechnology |
| الوصف: | The contribution of grape pomace on tannin concentration, tannin composition and aroma profile of Pinot noir wine was studied using different fermentation media to make up four treatments: GJ-P, grape juice plus pomace; MJ-P, model juice plus pomace; GJ, grape juice; MJ, model juice. The MJ-P treatment showed significantly lower amounts of tannins, mean degree of polymerisation (mDP), similar amounts of anthocyanin, and a similar secondary aroma profile compared to the GJ-P treatment. Grape pomace addition significantly increased the tannin concentration in wines. This study was also revealed the importance of phenolics present in grape juice in tannin polymerisation and final tannin concentration in wines. Grape pomace addition significantly reduced some important aroma compounds such as acetate esters (except ethyl acetate), most of the volatile fatty acids, a few ethyl esters and β-damascenone but increased some primary aromas in wines due to the presence of their aroma precursors in skins. Hence, these results indicate that grape pomace may bind or delay the release of some aroma compounds and/or lose these compounds during cap management in GJ-P and MJ-P treatments compared to the respective juice treatments. |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | 17 pages |
| اللغة: | English |
| تدمد: | 2311-5637 |
| العلاقة: | The original publication is available from Multidisciplinary Digital Publishing Institute (MDPI) - https://doi.org/10.3390/fermentation8120718Test - http://dx.doi.org/10.3390/fermentation8120718Test; Fermentation; https://doi.org/10.3390/fermentation8120718Test; https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000901251700001&DestLinkType=FullRecord&DestApp=WOS_CPLTest; 7E6BU (isidoc); https://hdl.handle.net/10182/15724Test |
| DOI: | 10.3390/fermentation8120718 |
| الإتاحة: | https://doi.org/10.3390/fermentation8120718Test https://hdl.handle.net/10182/15724Test https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=elements_prod&SrcAuth=WosAPI&KeyUT=WOS:000901251700001&DestLinkType=FullRecord&DestApp=WOS_CPLTest |
| حقوق: | © 2022 by the authors. Licensee MDPI, Basel, Switzerland. ; Attribution ; https://creativecommons.org/licenses/by/4.0Test/ |
| رقم الانضمام: | edsbas.11154B2E |
| قاعدة البيانات: | BASE |
| تدمد: | 23115637 |
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| DOI: | 10.3390/fermentation8120718 |