Study on the relationship between flavor components and quality of ice wine during freezing and brewing of 'beibinghong' grapes.

ABSTRACT: Ice wine has prominent fruity sweetness and unique, rich aroma compared to wine. The sweetness was accumulating, the acidity and astringency tended to soften of grape berry during the freezing period. The process gave the ice wine balanced taste, with prominent honey sweetness, accompanied by refreshing alcoholic taste, soft acidity and astringency. Eleven key aroma compounds were identified in ice wine through GC-MS and ROAV values. The key aroma compounds were analyzed with Pearson correlation coefficient and fragrance mechanism were speculated. Ethyl acetate and 1-octen-3-ol derived from the aroma of grape, are produced by anaerobic metabolism and lipoxygenase pathways of pyruvate and linoleic acid, respectively. Ester aromas, 2-phenylethanol and 2-methylbutanal were derived from the br

SUBMITTER: Li P 

PROVIDER: S-EPMC10739919 | biostudies-literature | 2023 Dec

REPOSITORIES: biostudies-literature