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Impact of maceration time on colour‐related phenolics, sensory characteristics and volatile composition of mulberry wine
Author(s) -
Liu Shuxun,
Liu Enchao,
Zhu Baoqing,
Chai Bowen,
Liu Ruojin,
Gao Qiong,
Zhang Bolin
Publication year - 2018
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.476
Subject(s) - maceration (sewage) , wine , chemistry , food science , aroma , aroma of wine , fermentation , composition (language) , flavour , organoleptic , wine fault , wine color , flavonols , polyphenol , yeast in winemaking , organic chemistry , biochemistry , antioxidant , yeast , linguistics , materials science , philosophy , composite material , saccharomyces cerevisiae
This study investigated the effect of maceration treatment on colour‐related phenolics, sensory characteristics and volatile composition in mulberry wine. Pre‐fermentation maceration was performed for 2 days (‘short’), 6 days (‘medium’) and 8 days (‘long’), respectively, followed by the same fermentation process. Results showed that the long maceration (LM) caused higher level of anthocyanins in wine, especially cyaniding‐3‐ O ‐rutinoside, cyaniding‐3‐ O ‐glucoside and dephinidin‐3‐ O ‐glucoside, whereas the short maceration caused lower level of phenolic acids in wine. The medium maceration (MM) wine showed the highest level of flavonols but the lowest concentration of flavan‐3‐ol. The LM wine exhibited greater red tone and colour intensity accompanied by higher amounts of free and copigmented anthocyanins. The LM wine showed lower levels of alcohols, acids, terpenoids, benzenes and sulphur compounds, whereas the lowest level of esters was found in the MM wine. The LM wine had reduced fruity and floral aroma and overall flavour complexity compared with the other wines. Copyright © 2018 The Institute of Brewing & Distilling