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Effect of different pre-fermentation treatments on polyphenols, color, and volatile compounds of three wine varieties

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Abstract

Wines produced by three different grape varieties were treated with seven pre-fermentation techniques to analyze their variation in polyphenolic compounds, color parameters, and aromatic components. For polyphenolic compounds and color parameters, a better result was obtained after the grape pulp treatment, with the maximum impact observed after joint treatment with thermovinification and pectolytic enzymes, followed by thermovinification and cold soak, while pectolytic enzymes treatment alone was ineffective, resulting in almost no effect. On the contrary, the application of thermovinification and cold soak treatments before crushing the whole juice led to a dramatic decline in most indexes. For aromatic components, the joint treatment of thermovinification and pectolytic enzymes on grape pulp significantly affected its amount and type, in addition to giving the wine a mellow aroma.

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Authors and Affiliations

  1. College of Food Science and Engineering, Shanxi Agricultural University, Taigu, 030801, China

    Jun Wang, Sufang Huo, Yuxiu Zhang & Yaping Liu

  2. College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China

    Sufang Huo

  3. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, China

    Yuxiu Zhang

  4. Center of Experiment and Teaching, Shanxi Agricultural University, Taigu, 030801, China

    Weixin Fan

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  1. Jun Wang
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  2. Sufang Huo
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Correspondence to Jun Wang.

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Wang, J., Huo, S., Zhang, Y. et al. Effect of different pre-fermentation treatments on polyphenols, color, and volatile compounds of three wine varieties. Food Sci Biotechnol 25, 735–743 (2016). https://doi.org/10.1007/s10068-016-0127-2

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  • DOI: https://doi.org/10.1007/s10068-016-0127-2

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