Floral infusions: Elevating the bouquet of non-alcoholic chardonnay wine beverage.

ABSTRACT: This study explores the impact of natural flower extracts from Prunus persica, Rosa chinensis, and Lilium bulbiferum to enhance the aroma of dealcoholized Chardonnay wine, addressing the sensory deficiencies commonly associated with dealcoholized wine beverages (DWBs). The investigation revealed a richer bouquet of aromatic compounds, particularly higher alcohols, esters, and terpenes, which significantly elevated the aromatic profile of treated wines without altering their physicochemical properties. Principal Component Analysis (PCA) showed distinct aroma profiles between control and flower extract-DWBs, with the latter exhibiting enhanced floral and fruity characteristics. Additionally, Partial Least Squares Regression (PLSR) showed a positive correlation between sp

SUBMITTER: Ma T 

PROVIDER: S-EPMC11625287 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature