Enhancing variety aromatic characteristics of Muscat wine through cold maceration with indigenous cryotolerant Metschnikowia pulcherrima Mp0520.

Autor: Guo X; College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China., Zhu X; College of Horticultural Science & Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China., Qian Y; Technology Center of Qinhuangdao Customs of P. R. China, Qinhuangdao, Hebei 066004, China., Yang Y; College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China., Zhu F; College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China., Zhao Y; College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China., Zhang M; College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China., Gao T; College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China., Li J; College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China., Yan H; College of Food Science and Technology, Hebei Normal University of Science & Technology, Qinhuangdao, Hebei 066004, China. Electronic address: yhj2203yhj@163.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 1), pp. 141097. Date of Electronic Publication: 2024 Sep 02.
DOI: 10.1016/j.foodchem.2024.141097
Abstrakt: Cold maceration (CM) is widely applied in winemaking to improve wine aroma and overall quality. However, more efficient CM techniques for industrial-scale winemaking are still needed. This study examined the impact of CM with indigenous cryotolerant Metschnikowia pulcherrima Mp0520 (Mp-CM) on the Muscat wine aromatic characteristics. The results demonstrated a significant divergence in the types and concentrations of aroma compounds between Mp-CM wine and the control. The Mp-CM wine exhibited a significantly higher terpenes content, resulting in a Muscat wine characterized by terpenes, compared to the control predominated by esters. Additionally, the Mp-CM wine demonstrated elevated levels of α-terpineol and terpinolene, potentially enhancing the varietal aroma stability of Muscat wine. Furthermore, Mp-CM gave Muscat wine a heightened fruity aroma and a more complex aroma. These findings suggested that the Mp-CM utilized in this study offered promising avenues for enhancing the variety aroma characteristics of Muscat wine on large scale winemaking.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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