中国科学院机构知识库网格
Chinese Academy of Sciences Institutional Repositories Grid
首页 机构 成果 学者
  
  1. CAS IR Grid
  2. 过程工程研究所
  3. 中国科学院过程工程研究所
Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations

文献类型：期刊论文

作者Zhao, Laiyu1; Ren, Jie1; Wang, Liwei2; Li, Jiajing1; Wang, Mengze1,3; Wang, Liying3; Zhu, Baoqing1; Zhang, Bolin1
刊名JOURNAL OF FOOD PROCESSING AND PRESERVATION
出版日期2019-03-01
卷号43期号:3页码:12
ISSN号0145-8892
DOI10.1111/jfpp.13873
英文摘要This study investigated the evolution of physicochemical indexes and taste parameters of Gouqi fermented wine during storage process, and further test if different aging treatments could affect the evolution pattern of these parameters. Results showed that bottle-aged wine exhibited an increase in the sourness, bitterness, and astringency compared to tank-aged wine during storage. Meanwhile, the umami, richness, and saltiness were weakened in wine aged in bottle. The sourness taste exhibited a positive correlation with the bitterness and astringency but was negatively correlated with the umami and richness in wine. Pearson coefficient analysis revealed that protein and total phenols were positively correlated with the umami. However, these physicochemical indexes showed a negative correlation with the wine sourness. The increase in the lactic acid concentration in bottle-aged wine during storage enhanced the wine bitterness. However, its content decrease lowered the umami taste in bottle-aged wine. Practical applications Wine aging process can result in Gouqi fermented wine with turbidity and further affect its sensory features. This present study indicated that different aging treatments altered taste and physicochemical parameters of Gouqi fermented wine during storage. The findings from this study could provide reference on the quality control of Gouqi fermented wine.
WOS关键词HAZE FORMATION ; WHITE WINE ; ANTIOXIDANT ACTIVITY ; PROTEIN HAZE ; RED WINE ; POLYSACCHARIDES ; STABILITY ; STORAGE ; PH ; QUANTIFICATION
资助项目Fundamental Research Funds for the Central Universities[2015ZCQ-SW-04] ; Fundamental Research Funds for the Central Universities[2015ZCQ-SW-05] ; Fundamental Research Funds for the Central Universities[S201710022033] ; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, China[KLVE201701]
WOS研究方向Food Science & Technology
语种英语
出版者WILEY
WOS记录号WOS:000461897400023
资助机构Fundamental Research Funds for the Central Universities ; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, China
源URL[http://ir.ipe.ac.cn/handle/122111/28315]  
专题中国科学院过程工程研究所
通讯作者Zhu, Baoqing; Zhang, Bolin
作者单位1.Beijing Forestry Univ, Coll Biol Sci & Technol, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China
2.Chinese Acad Sci, Inst Proc Engn, Natl Key Lab Biochem Engn, Beijing, Peoples R China
3.Ningxia Senmiao Goji Technol Dev Co Ltd, Yinchuan, Peoples R China
推荐引用方式
GB/T 7714		 Zhao, Laiyu,Ren, Jie,Wang, Liwei,et al. Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION,2019,43(3):12.
APA Zhao, Laiyu.,Ren, Jie.,Wang, Liwei.,Li, Jiajing.,Wang, Mengze.,...&Zhang, Bolin.(2019).Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations.JOURNAL OF FOOD PROCESSING AND PRESERVATION,43(3),12.
MLA Zhao, Laiyu,et al."Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations".JOURNAL OF FOOD PROCESSING AND PRESERVATION 43.3(2019):12.

入库方式： OAI收割

来源：过程工程研究所

浏览0
下载0
收藏0
其他版本

除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。