Variations in Bioactive Compounds and Sensory Properties of Flower-Flavored Chardonnay Wine during Floral Maceration and Bottle Aging

Abstract

An innovative flavored wine was developed by macerating six different edible flowers into Chardonnay wine, where the physicochemical characteristics (titratable acidity, pH), antioxidant activity (DPPH, FRAP) and volatile profile were modulated. Bottle aging of the flower-flavored wines were performed for 9 months where a significant (p<0.05) increases of total phenolic content and an opposite trend in antioxidant power (assessed by DPPH and FRAP assays) were observed. A total of 37 volatile substances were characterized in the aged flower-flavored wines. The aging process led to a decline in fruity and floral odors. Among the 12 month-aged wines, 1% (w/v) O. fragrans-flavored Chardonnay wine aged for 12 months was perceived as the most-liked product in human sensory analysis. This study manifested a bright future of edible flowers as a novel additive in the development of flavored wine with desirable sensory attributes.