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Effect of sodium sulfite, tartaric acid, tannin, and glucose on rheological properties, release of aroma compounds, and color characteristics of red wine

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Abstract

In this study, we evaluated the effect of addition of non-volatile compounds (sodium sulfite, tartaric acid, tannin, and glucose) on the rheological properties, release of aroma compounds, and color of the red wine. While determining the rheological properties of the supplemented samples, non-Newtonian fluidic and shear-thinning behavior of samples was noticed. The viscosity of these samples was found in negative correlation with the dose of addition of various non-volatile substances. The aroma profile of red wine after additions showed the change in the release of the nine key aroma compounds. Among them ethyl hexanoate, phenylethyl alcohol, octanoic acid, diethyl succinate, and ethyl octanoate were profoundly increased. Further, the color of red wines was improved in the presence of tartaric acid and tannin. Overall, supplementation of various substances during storage period of three different wines could enormously affect the sensory characteristics in a dose dependent manner.

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Acknowledgements

This study was supported by the Major Projects of Science and Technology in Anhui Province (17030701024, 17030701028, and 17030701058), the Breeding Program of Ningxia Agriculture (NXNYYZ20150201), and Program of Ningxia Grape and Wine innovation center.

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Authors and Affiliations

  1. School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009, People’s Republic of China

    Hao Wang, Zhi-Jing Ni, Jian-Guo Zhang, Kiran Thakur & Zhao-Jun Wei

  2. Anhui Habopharmqnceutical Co., Ltd, Taihe, 236600, People’s Republic of China

    Hao Wang

  3. Biological Science and Engineering College, North Minzu University, Yinchuan, 750021, People’s Republic of China

    Zhi-Jing Ni, Wen-Ping Ma & Chang-Bing Song

  4. Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co., Ltd, Jieshou, 236500, People’s Republic of China

    Zhao-Jun Wei

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  1. Hao Wang
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  2. Zhi-Jing Ni
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  3. Wen-Ping Ma
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Correspondence to Zhao-Jun Wei.

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Wang, H., Ni, ZJ., Ma, WP. et al. Effect of sodium sulfite, tartaric acid, tannin, and glucose on rheological properties, release of aroma compounds, and color characteristics of red wine. Food Sci Biotechnol 28, 395–403 (2019). https://doi.org/10.1007/s10068-018-0492-0

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  • DOI: https://doi.org/10.1007/s10068-018-0492-0

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