Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Chemical and sensory impacts of Accentuated Cut Edges (ACE) grape must polyphenol extraction technique on shiraz wines
Show others and affiliations
2020 (English)In: Foods, E-ISSN 2304-8158, Vol. 9, no 8, article id foods9081027Article in journal (Refereed) 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. 

Place, publisher, year, edition, pages
MDPI AG , 2020. Vol. 9, no 8, article id foods9081027
Keywords [en]
Astringent sub-quality, Phenolics, Polysaccharides, Progressive profiling, Rate-all-that-apply, Skin fragmentation, Tannin, Water addition
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-56356DOI: 10.3390/foods9081027Scopus ID: 2-s2.0-85091108233OAI: oai:DiVA.org:ri-56356DiVA, id: diva2:1592262
Note

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.

Available from: 2021-09-08 Created: 2021-09-08 Last updated: 2023-05-23Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopus

Authority records

Niimi, Jun

Search in DiVA

By author/editor
Niimi, Jun
In the same journal
Foods
Food Science

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 5 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf