Unknown

Dataset Information

0

Effect of sodium sulfite, tartaric acid, tannin, and glucose on rheological properties, release of aroma compounds, and color characteristics of red wine.

ABSTRACT: In this study, we evaluated the effect of addition of non-volatile compounds (sodium sulfite, tartaric acid, tannin, and glucose) on the rheological properties, release of aroma compounds, and color of the red wine. While determining the rheological properties of the supplemented samples, non-Newtonian fluidic and shear-thinning behavior of samples was noticed. The viscosity of these samples was found in negative correlation with the dose of addition of various non-volatile substances. The aroma profile of red wine after additions showed the change in the release of the nine key aroma compounds. Among them ethyl hexanoate, phenylethyl alcohol, octanoic acid, diethyl succinate, and ethyl octanoate were profoundly increased. Further, the color of red wines was improved in the presence of tartaric acid and tannin. Overall, supplementation of various substances during storage period of three different wines could enormously affect the sensory characteristics in a dose dependent manner.

SUBMITTER: Wang H 

PROVIDER: S-EPMC6431322 | biostudies-literature | 2019 Apr

REPOSITORIES: biostudies-literature

Json Xml
altmetric image

Publications

Effect of sodium sulfite, tartaric acid, tannin, and glucose on rheological properties, release of aroma compounds, and color characteristics of red wine.

Wang Hao H   Ni Zhi-Jing ZJ   Ma Wen-Ping WP   Song Chang-Bing CB   Zhang Jian-Guo JG   Thakur Kiran K   Wei Zhao-Jun ZJ  

Food science and biotechnology 20181015 2

In this study, we evaluated the effect of addition of non-volatile compounds (sodium sulfite, tartaric acid, tannin, and glucose) on the rheological properties, release of aroma compounds, and color of the red wine. While determining the rheological properties of the supplemented samples, non-Newtonian fluidic and shear-thinning behavior of samples was noticed. The viscosity of these samples was found in negative correlation with the dose of addition of various non-volatile substances. The aroma  ...[more]

Similar Datasets

Unknown Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products.
| S-EPMC6149749 | biostudies-literature
Unknown Data on changes in red wine phenolic compounds and headspace aroma compounds after treatment of red wines with chitosans with different structures.
| S-EPMC5988412 | biostudies-literature
Unknown QTL mapping of the production of wine aroma compounds by yeast.
| S-EPMC3575298 | biostudies-other
Unknown Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics.
| S-EPMC5394215 | biostudies-literature
Unknown Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation.
| S-EPMC6384975 | biostudies-literature
Unknown Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit.
| S-EPMC8565214 | biostudies-literature
Unknown Saliva from obese individuals suppresses the release of aroma compounds from wine.
| S-EPMC3899019 | biostudies-literature
Unknown Visual Representation of Red Wine Color: Methodology, Comparison and Applications.
| S-EPMC10000885 | biostudies-literature
Unknown Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota.
| S-EPMC9222704 | biostudies-literature
Unknown Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies.
| S-EPMC6151980 | biostudies-literature