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dc.contributor.authorZhang, Y.-S.en
dc.contributor.authorDu, Gangen
dc.contributor.authorGao, Y.-T.en
dc.contributor.authorWang, Liwenen
dc.contributor.authorMeng, Danen
dc.contributor.authorLi, B.-J.en
dc.contributor.authorBrennan, Charles S.en
dc.contributor.authorWang, M.-Y.en
dc.contributor.authorZhao, Huien
dc.contributor.authorWang, S.-Y.en
dc.contributor.authorGuan, W.-Q.en
dc.date.accessioned2019-09-09T23:16:46Z
dc.date.issued2019-08-28en
dc.date.submitted2019-08-26en
dc.identifier.citationZhang et al. (2019). The effect of carbonic maceration during winemaking on the color, aroma and sensory properties of 'Muscat Hamburg' wine. Molecules, 24(17), 3120. doi:http://doi.org/10.3390/molecules24173120en
dc.identifier.issn1420-3049en
dc.identifier.urihttps://hdl.handle.net/10182/10924
dc.description.abstractThis is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 µg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an “excellent” sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile analysis and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine.en
dc.format.extent13en
dc.language.isoenen
dc.publisherMDPIen
dc.relationThe original publication is available from - MDPI - https://doi.org/10.3390/molecules24173120en
dc.relation.urihttps://doi.org/10.3390/molecules24173120en
dc.rights© 2019 by the authorsen
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectMuscat Hamburg wineen
dc.subjectcarbonic macerationen
dc.subjectcoloren
dc.subjectaromaen
dc.subjectsensory evaluationen
dc.subjectOrganic Chemistryen
dc.titleThe effect of carbonic maceration during winemaking on the color, aroma and sensory properties of ‘Muscat Hamburg’ wineen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
lu.contributor.uniten
lu.contributor.uniten
dc.identifier.doi10.3390/molecules24173120en
dc.subject.anzsrc090806 Wine Chemistry and Wine Sensory Scienceen
dc.subject.anzsrc0305 Organic Chemistryen
dc.relation.isPartOfMoleculesen
pubs.issue17en
pubs.notesArticle number 3120en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/2018 PBRF Staff group
pubs.publication-statusPublisheden
pubs.volume24en
dc.identifier.eissn1420-3049en
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0003-2479-8478


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