Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine

Abstract

Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon (Vitis vinifera L.) wine-making process, aiming to investigate its effect on wine quality improvement. Results showed that the freeze concentration treatment did not significantly alter the physicochemical properties of the wine, except for an increase of glycerol and alcoholic content. This technique increased ester contents, as well as decreasing the amount of volatile acids. Higher alcohol contents were also increased, but within an acceptable content range. All taken into consideration, the freeze concentration treated wine showed better fragrance characters according to sensory evaluation. The non-anthocyanin composition was altered by this application, however, the difference disappeared after the aging process. Fortunately, sensory evaluation showed that the treated wine possessed better mouthfeel properties. Anthocyanin contents were enhanced, and effectively stabilized the fresh wine color attributes, resulting in an improvement in appearance of the treated wine. All results considered, it can be concluded that freeze concentration treatment could be a good choice to improve wine quality.

Effect of Freeze Crystallization on Quality Properties of Two Endemic Patagonian Berries Juices: Murta (Ugni molinae) and Arrayan (Luma apiculata)

“…Thus, in the last cycle, for murta juice, the values were close to 20.0 mg GAE/g d.m., 12.5 mg C3G/g d.m., and 8.6 mg QE/g d.m., and for arrayan juice, the values were approximately 65.6 mg GAE/g d.m., 24.8 mg C3G/g d.m., and 17.0 mg QE/g d.m., for the first, second, and third cycle, respectively, and thus, these values were over 2.7 times higher than the correspondent initial TPCC value. This upward trend in TPCC values post-FC has been observed in numerous food liquids such as green tea extract [ 21 ], fruit juices [ 22 , 23 , 24 ], broccoli extract [ 25 ], coffee extract [ 54 ], and wine [ 55 ]. Additionally, the retention specified a high amount of TPCC in the cryoconcentrated fraction, since the retention values (third cycle) were close to 91%, 86%, and 78%, for murta juice, and 93%, 88%, and 82%, for arrayan juice, for TPC, TAC, and TFC, respectively.…”

Chemical, Enantioselective, and Sensory Analysis of a Cholinesterase Inhibitor Essential Oil from Coreopsis triloba S.F. Blake (Asteraceae)

“…The importance has been marked by the relationship of the enantiomeric composition with organoleptic properties, the clarification of the biosynthetic pathway of a metabolite, the origin, the quality, and the possible adulteration, as well as its biological activity [33,34,35]. The monoterpenes α-pinene, β-pinene, and terpinolene have been characterized as important components responsible for the odor in a large number of plant species [36,37,38,39,40]. The sesquiterpene α-copaene has also been reported in olfactory profile investigations, although not frequently [41].…”

A Preliminary Study of Aroma Composition and Impact Odorants of Cabernet Franc Wines under Different Terrain Conditions of the Loess Plateau Region (China)

“…Total phenolics and pH of must displayed no obvious differences in the three terrain conditions. After fermentation, the wines from the three terrain conditions basically had similar physicochemical properties within an acceptable range, except for total phenolics contents [ 19 ]. Total phenolics contents of wines from F-Land vineyard was significant higher than from the slope land vineyards ( p < 0.05), a discrepancy that perhaps affects the aroma characteristics of the corresponding wine.…”