Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses.

ABSTRACT: The fermentation vessel significantly impacts the flavor characteristics of white wine. This study provides a comprehensive flavor analysis of Sauvignon Blanc wines fermented in oak barrels and stainless-steel tanks. Wines fermented in new barrels exhibited higher levels of malic and tartaric acids compared with those fermented in old barrels or steel tanks, resulting in a more sour taste. Fermentation in oak barrels increased the content of majority phenolic compounds in wine compared to fermentation in steel tanks. GC-MS analysis revealed that the primary differential compounds present in the wines from various oak barrels and steel tanks included ethyl acetate, ethyl lactate, furfural, ethyl octanoate, isoamyl alcohol, isobutyl alcohol, 1-propanol, and acetic acid. Moreover, GC-IMS iden

SUBMITTER: Zhang T 

PROVIDER: S-EPMC11838101 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature