Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations

doi:10.1111/jfpp.13873

	Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations
	Zhao, Laiyu 1; Ren, Jie 1; Wang, Liwei 2; Li, Jiajing 1; Wang, Mengze 1,3; Wang, Liying 3; Zhu, Baoqing 1; Zhang, Bolin 1
刊名	JOURNAL OF FOOD PROCESSING AND PRESERVATION
	2019-03-01
卷号	43 期号:3 页码:12
ISSN号	0145-8892
DOI	10.1111/jfpp.13873
英文摘要	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.
资助项目	Fundamental Research Funds for the Central Universities[2015ZCQ-SW-04] ; Fundamental Research Funds for the Central Universities[2015ZCQ-SW-05] ; Fundamental Research Funds for the Central Universities[S201710022033] ; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, China[KLVE201701]
WOS关键词	HAZE FORMATION ; WHITE WINE ; ANTIOXIDANT ACTIVITY ; PROTEIN HAZE ; RED WINE ; POLYSACCHARIDES ; STABILITY ; STORAGE ; PH ; QUANTIFICATION
WOS研究方向	Food Science & Technology
语种	英语
出版者	WILEY
WOS记录号	WOS:000461897400023
资助机构	Fundamental Research Funds for the Central Universities ; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, China
内容类型	期刊论文
源URL	[http://ir.ipe.ac.cn/handle/122111/28315]
专题	中国科学院过程工程研究所
通讯作者	Zhu, Baoqing; Zhang, Bolin
作者单位	1.Beijing Forestry Univ, Coll Biol Sci & Technol, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China 2.Chinese Acad Sci, Inst Proc Engn, Natl Key Lab Biochem Engn, Beijing, Peoples R China 3.Ningxia Senmiao Goji Technol Dev Co Ltd, Yinchuan, Peoples R China
推荐引用方式 GB/T 7714	Zhao, Laiyu,Ren, Jie,Wang, Liwei,et al. Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION,2019,43(3):12.
APA	Zhao, Laiyu.,Ren, Jie.,Wang, Liwei.,Li, Jiajing.,Wang, Mengze.,...&Zhang, Bolin.(2019).Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations.JOURNAL OF FOOD PROCESSING AND PRESERVATION,43(3),12.
MLA	Zhao, Laiyu,et al."Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations".JOURNAL OF FOOD PROCESSING AND PRESERVATION 43.3(2019):12.