Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China
Low acid is the main defect in the northwest wine region of China in recent years. The fermentation of unripe grape (UG) and wine grapes with low acid contents was carried out. Compared with control group (CK), the addition of UG addressed the core flaw that low acid grape bring to wine firstly, it...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523004194 |
| _version_ | 1797383715002777600 |
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| author | Mengyuan Wei Yue Tian Kekun Zhang Lei Wang Qian Ge Tingting Ma Yulin Fang Xiangyu Sun |
| author_facet | Mengyuan Wei Yue Tian Kekun Zhang Lei Wang Qian Ge Tingting Ma Yulin Fang Xiangyu Sun |
| author_sort | Mengyuan Wei |
| collection | DOAJ |
| description | Low acid is the main defect in the northwest wine region of China in recent years. The fermentation of unripe grape (UG) and wine grapes with low acid contents was carried out. Compared with control group (CK), the addition of UG addressed the core flaw that low acid grape bring to wine firstly, it significantly increased titratable acid, tartaric acid and malic acid while significantly decreasing alcohol and volatile acids in wine. Secondly, UG significantly improved wine color, the color parameters a*, b*, C* and L* were significantly increased to different degrees. At the same time, the addition of UG significantly improves other qualities of wine, including the phenolic substances and antioxidant capacity of wine. In addition, adding UGJ2% significantly improved the sensory quality, and pleasant volatile substances such as phenethyl alcohol, ethyl hexanoate, ethyl butyrate and isoamyl acetate were significantly increased, giving the wine more prominent floral and fruity aromas. |
| first_indexed | 2024-03-08T21:25:15Z |
| format | Article |
| id | doaj.art-7967cc5bcafb4aefb1fc4e0c9ecac9d7 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:25:15Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-7967cc5bcafb4aefb1fc4e0c9ecac9d72023-12-21T07:36:47ZengElsevierFood Chemistry: X2590-15752023-12-0120100976Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of ChinaMengyuan Wei0Yue Tian1Kekun Zhang2Lei Wang3Qian Ge4Tingting Ma5Yulin Fang6Xiangyu Sun7College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, ChinaCollege of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, ChinaCollege of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, ChinaYinchuan Institute of Industrial Technology, Yinchuan 750002, ChinaQuality Standards and Testing Institute of Agricultural Technology, Ningxia Academy of Agricultural Sciences, Yinchuan 750002, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling 712100, ChinaCollege of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China; Corresponding authors.College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China; Corresponding authors.Low acid is the main defect in the northwest wine region of China in recent years. The fermentation of unripe grape (UG) and wine grapes with low acid contents was carried out. Compared with control group (CK), the addition of UG addressed the core flaw that low acid grape bring to wine firstly, it significantly increased titratable acid, tartaric acid and malic acid while significantly decreasing alcohol and volatile acids in wine. Secondly, UG significantly improved wine color, the color parameters a*, b*, C* and L* were significantly increased to different degrees. At the same time, the addition of UG significantly improves other qualities of wine, including the phenolic substances and antioxidant capacity of wine. In addition, adding UGJ2% significantly improved the sensory quality, and pleasant volatile substances such as phenethyl alcohol, ethyl hexanoate, ethyl butyrate and isoamyl acetate were significantly increased, giving the wine more prominent floral and fruity aromas.http://www.sciencedirect.com/science/article/pii/S2590157523004194Abandoned unripe grapeLow acid problemNorthwest wine region of ChinaAntioxidant capacitySensory quality |
| spellingShingle | Mengyuan Wei Yue Tian Kekun Zhang Lei Wang Qian Ge Tingting Ma Yulin Fang Xiangyu Sun Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China Food Chemistry: X Abandoned unripe grape Low acid problem Northwest wine region of China Antioxidant capacity Sensory quality |
| title | Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China |
| title_full | Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China |
| title_fullStr | Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China |
| title_full_unstemmed | Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China |
| title_short | Using abandoned unripe grape resources to solve the low-acid problem in the northwest wine region of China |
| title_sort | using abandoned unripe grape resources to solve the low acid problem in the northwest wine region of china |
| topic | Abandoned unripe grape Low acid problem Northwest wine region of China Antioxidant capacity Sensory quality |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523004194 |
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