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The impact of over‐maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine
Author(s) -
Ren Jie,
Wang Shaoyang,
Ning Yan,
Wang Mengze,
Wang Liying,
Zhang Bolin,
Zhu Baoqing
Publication year - 2017
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.469
Subject(s) - wine , food science , organoleptic , brewing , berry , chemistry , sensory analysis , taste , aging of wine , biology , botany , fermentation
This study compared the nutritional quality and sensory attributes of wine made from dried Gouqi berries that were mature (NDG), mildly over‐matured (MDG) and severely over‐matured (SDG). Whilst these wines had the similar physicochemical properties, the MDG wine possessed higher polysaccharide levels, whereas the highest total flavonoids were found in the NDG wine. A slight difference in the amino acid composition was observed in these wines, whereas they exhibited the same biogenic amines composition. The MDG and SDG wines exhibited weaker fruity, floral and caramel aromas compared with the NDG wine. However, these wines showed similar chemical and fatty aromas. Sensory evaluation revealed that these wines could be distinguished by panelists, and the NDG wine was preferred by most tasters, followed by the MDG and SDG wines. These results suggest that the Gouqi wine made from mature berries exhibits the best nutritional and organoleptic quality. However, the over‐matured and severely over‐matured berries could also be useful for Gouqi berry wine production but with different nutritional and sensory properties. Copyright © 2017 The Institute of Brewing & Distilling