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Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations
Author(s) -
Zhao Laiyu,
Ren Jie,
Wang Liwei,
Li Jiajing,
Wang Mengze,
Wang Liying,
Zhu Baoqing,
Zhang Bolin
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13873
Subject(s) - wine , food science , umami , taste , chemistry , bottle , fermentation , wine color , fermentation in winemaking , mechanical engineering , engineering
This study investigated the evolution of physicochemical indexes and taste parameters of Gouqi fermented wine during storage process, and further test if different aging treatments could affect the evolution pattern of these parameters. Results showed that bottle‐aged wine exhibited an increase in the sourness, bitterness, and astringency compared to tank‐aged wine during storage. Meanwhile, the umami, richness, and saltiness were weakened in wine aged in bottle. The sourness taste exhibited a positive correlation with the bitterness and astringency but was negatively correlated with the umami and richness in wine. Pearson coefficient analysis revealed that protein and total phenols were positively correlated with the umami. However, these physicochemical indexes showed a negative correlation with the wine sourness. The increase in the lactic acid concentration in bottle‐aged wine during storage enhanced the wine bitterness. However, its content decrease lowered the umami taste in bottle‐aged wine. Practical applications Wine aging process can result in Gouqi fermented wine with turbidity and further affect its sensory features. This present study indicated that different aging treatments altered taste and physicochemical parameters of Gouqi fermented wine during storage. The findings from this study could provide reference on the quality control of Gouqi fermented wine.