Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities

Shi, Ning; Li, Hui-Qing; Lu, Hao-Cheng; Tian, Meng-Bo; Han, Xiao; He, Fei; Wang, Jun

doi:10.1016/j.fochx.2023.100939

Food Chemistry: X

2023

DOI: 10.1016/j.fochx.2023.100939

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Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities

Ning Shi,

Hui-Qing Li,

Hao-Cheng Lu

et al.

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2024

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Cited by 4 publications

References 41 publications

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Additions/removals of seeds before fermentation alters Cabernet Sauvignon wine color via modulating anthocyanins and derivatives

Wang,

Zhang,

Zhou

et al. 2024

LWT

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Additions/removals of seeds before fermentation alters Cabernet Sauvignon wine color via modulating anthocyanins and derivatives

Wang,

Zhang,

Zhou

et al. 2024

LWT

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Aroma profiling analysis of grape berries based on electronic nose detection

Liu,

Fan

et al. 2024

Scientia Horticulturae

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Fermentation and quality characteristics of ALE beer with the addition of Muscat Bailey A grape

Lee,

Choi,

Choi

et al. 2024

Food Sci. Preserv.

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This study investigated the fermentation characteristics and quality attributes of ale beer brewed with MBA grapes to enhance the diversity of Korean domestic ale beers. The grapes were added to the wort in two forms: must and juice, at ratios of 10% and 20%. The results showed that while ale beer with 20% grape addition began fermentation a day later, all samples completed fermentation well on the sixth day. Increasing MBA grape content lowered the pH and increased total acidity and malic acid content without significantly affecting the sour taste. Higher grape addition also decreased the beer’s IBU and bitterness scores in sensory evaluation. The addition of must addition enhanced redness due to anthocyanins, significantly increasing color intensity and EBC value of ale beer. Ale beer with the addition of must exhibited higher antioxidant capacities in total phenolic compound content, DPPH radical scavenging, and FRAP activities compared to that with the addition of juice. Sensory evaluation indicated that ale beer with 20% juice addition was preferred for its color, aroma, sweetness, body, and overall preference. The addition of MBA must improved antioxidant capacity, but ale beer with 20% juice had superior sensory qualities.

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Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities

Cited by 4 publications

References 41 publications

Additions/removals of seeds before fermentation alters Cabernet Sauvignon wine color via modulating anthocyanins and derivatives

Additions/removals of seeds before fermentation alters Cabernet Sauvignon wine color via modulating anthocyanins and derivatives

Aroma profiling analysis of grape berries based on electronic nose detection

Fermentation and quality characteristics of ALE beer with the addition of Muscat Bailey A grape

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