Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of 'Italian Riesling' Icewine.

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Teng-Zhen MaShun-Yu Han

Abstract

The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. 'Italian Riesling' icewines from the Hexi Corridor Region of China were clarified by fining agents (bentonite (BT) and soybean protein (SP)), membrane filtration (MF), and centrifugation (CF) methods. The clarity, physicochemical indexes, volatile components, and aromatic attributes of treated wines were investigated. Both the fining agents and mechanical clarification treatments increased the transmittance and decreased the color intensity of icewine samples. Bentonite fining significantly influenced the total sugar content, total acidity and volatile acidity. Total acidity decreased 2-3.5% and volatile acidity 2-12%. MF showed the greatest influence on total phenol content, decreasing the initial content by 12%, while other treatments by less than 8%. Volatile analysis indicated that both the categories and contents of volatile compounds of wine samples decreased. MF treatment showed the most significant influence, while SP fining showed much lower impact. Odor activity values indicated the compound with the highest odor activity in Italian Riesling icewines was β-damascenone. For th...Continue Reading

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Citations

Aug 23, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Eugenio Aprea

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Methods Mentioned

BETA
membrane filtration

Software Mentioned

MetaboAnalyst
SPSS

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