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Chemical and sensory impacts of Accentuated Cut Edges (ACE) grape must polyphenol extraction technique on shiraz wines
Vise andre og tillknytning
2020 (engelsk)Inngår i: Foods, E-ISSN 2304-8158, Vol. 9, nr 8, artikkel-id foods9081027Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Accentuated Cut Edges (ACE) is a recently developed grape must extraction technique, which mechanically breaks grape skins into small fragments but maintains seed integrity. This study was the first to elucidate the effect of ACE on Shiraz wine's basic chemical composition, colour, phenolic compounds, polysaccharides and sensory profiles. A further aim was to investigate any potential influence provided by ACE on the pre-fermentation water addition to must. ACE did not visually affect Shiraz wine colour, but significantly enhanced the concentration of tannin and total phenolics. Wine polysaccharide concentration was mainly increased in response to the maceration time rather than the ACE technique. ACE appeared to increase the earthy/dusty flavour, possibly due to the different precursors released by the greater skin breakage. The pre-fermentation addition of the water diluted the wine aromas, flavours and astringency profiles. However, combining the ACE technique with water addition enhanced the wine textural quality by increasing the intensities of the crucial astringent wine quality sub-qualities, adhesive and graininess. Furthermore, insights into the chemical factors influencing the astringency sensations were provided in this study. This research indicates that wine producers may use ACE with pre-fermentation water dilution to reduce the wine alcohol level but maintain important textural components. © 2020 by the authors. 

sted, utgiver, år, opplag, sider
MDPI AG , 2020. Vol. 9, nr 8, artikkel-id foods9081027
Emneord [en]
Astringent sub-quality, Phenolics, Polysaccharides, Progressive profiling, Rate-all-that-apply, Skin fragmentation, Tannin, Water addition
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-56356DOI: 10.3390/foods9081027Scopus ID: 2-s2.0-85091108233OAI: oai:DiVA.org:ri-56356DiVA, id: diva2:1592262
Merknad

Funding details: University of Adelaide; Funding details: Wine Australia, AGW Ph1605, AWR1701, WA Ph1803; Funding text 1: Funding: This study was funded by the University of Adelaide (The Adelaide Graduate Research Scholarship) and Wine Australia (AGW Ph1605, WA Ph1803 and AWR1701). Wine Australia invests in and manages research, development, and extension on behalf of Australia’s grape growers and winemakers and the Australian government.

Tilgjengelig fra: 2021-09-08 Laget: 2021-09-08 Sist oppdatert: 2023-05-23bibliografisk kontrollert

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