Affiliation:
1. College of Resources, Environment and Chemistry, Chuxiong Normal University, Chuxiong 675000, China
2. Engineering Technology Research Center of Grape and Wine for Advanced School in Yunnan, Chuxiong Normal University, Chuxiong 675000, China
3. Turpan Technology Extension Service Center for Forest and Fruit Industries, Turpan 838000, China
4. School of Mathematics and Statistics, Chuxiong Normal University, Chuxiong 675000, China
Abstract
A total of 55 volatiles including esters (29, 52.73%), alcohols (10, 18.18%), acids (3, 5.45%), alkanes (8, 14.55%), and other components (5, 9.09%) were evaluated in five regions. Total concentrations were 0.05–222.23 mg/L, which covered the highest esters (222.23 mg/L) and alcohols (120.65 mg/L) in Turpan, acid (0.53 mg/L) in Shihezi, and alkanes (1.43 mg/L) and others (3.10 mg/L) in the Ili River valley. It proved that numbers and concentrations of volatile compounds, including common ingredients of variety, were closely linked to ecological characteristics of a region. Esters and alcohols were the major ingredients in Xinjiang Cabernet Sauvignon wine. Additionally, appellation could affect performance of concentration, ODE, and OTH, especially for the same flavor substance by fermentation, aging, and even formation and transformation in wines. Therefore, three conditions for formation of flavors were successively appellations, metabolism and fermentation, and and appropriate altering according to technology and their decisive role in wine quality. Each volatile compound had its own flavor, the combination of which complicated the flavor. The unique materials in the region were grounded for the development of products with corresponding flavors by producing substrate for fermentation. When choosing a wine you enjoy, the right appellation should be considered first.
Funder
Back-Up Personnel Project of Young and Middle-Aged Academic Professionals of Yunnan Province
Subject
Safety, Risk, Reliability and Quality,Food Science
Cited by
10 articles.
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