Characterization of the effect of short-term high temperature and vibration on wine by quantitative descriptive analysis and solid phase microextractiongas chromatography-mass spectrometry

P. Zhao; H. Wang; H. Li

doi:10.1556/066.2017.0007

Acta Alimentaria

Volume/Issue:: Volume 47: Issue 2

Characterization of the effect of short-term high temperature and vibration on wine by quantitative descriptive analysis and solid phase microextractiongas chromatography-mass spectrometry

Authors:

P. Zhao

P. Zhao College of Enology, Northwest A&F University, Taicheng Road 3, 712100 Yangling. China

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H. Wang

H. Wang College of Enology, Northwest A&F University, Taicheng Road 3, 712100 Yangling. China

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, and

H. Li

H. Li College of Enology, Northwest A&F University, Taicheng Road 3, 712100 Yangling. China

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Pages:: 236–244

Online Publication Date:: Jun 2018

Publication Date:: 01 Jun 2018

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/066.2017.0007

Keywords:: wine; higher temperature; vibration; storage; sensory evaluation; chemical analysis

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The effect of short-term higher ambient temperature (HT) and continuous vibration (CV) treatment was comparatively characterized by sensory evaluation and chemical analysis. Results of quantitative descriptive analysis of modified frequency (MF) showed that HT causes both in red wine and white wine a decrease of fruity and floral characters, an unbalance of taste, and a shortness of aftertaste length. CV wine showed very close sensory characters to control in most terms evaluated. Seventy-four volatile compounds were quantitative analysed by solid phase microextractiongas chromatography-mass spectrometry, and the principal component analysis (PCA) was conducted on the 23 volatiles of highest odour activity value (OAV). The concentrations of potential fruity and floral aroma attributors like isoamyl acetate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl hexanoate, ethyl octanoate, β-damascenone, and linalool were lower in HT wine than that in original wine and CV wine.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
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Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
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ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)