Influence of Pre-Fermentation Treatments on Wine Volatile and Sensory Profile of the New Disease Tolerant Cultivar Solaris

Abstract

Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct press after crushing, whole cluster press, cold maceration, and skin fermentation) on the volatile profile, chemical, and sensory properties of Solaris wines were investigated. Cold maceration treatment for 24 h and fermentation on skin led to wines with lower acidity and higher glycerol and total polyphenol indexes. Sensory analysis showed that cold maceration enhanced "apricot" and "apple" flavor while skin fermentation gave rise to increased "rose" and "elderflower" flavor. The PLS regression model revealed that fruity flavor of cold macerated wines was related to a combination of esters while β-damascenone and linalool were correlated to the "rose" and "elderflower" flavor. This study provides information about pre-fermentation techniques that allowed the possibility of obtaining wines with different styles.

Impact of various maceration techniques on the phenolic and volatile composition of Chenin Blanc wines

“…Additionally, linalool level in SFB wine was also significantly higher than that of control wine ( P < 0.05) (Table ). These compounds have been described by terms such as lychee, citrus, lavender, citronella, rose, sweet, floral, tropical fruit, peach, honey and Muscat (Aleixandre‐Tudo et al ., ; Zhang et al ., ). Research by Komes et al .…”

“…() showed that terpenes were scarcely affected by alcoholic fermentation process, and furthermore, the presence of the skins during the fermentation process could decrease the levels of terpenes in the finished wines (Selli et al ., ; Rodrıguez‐Bencomo et al ., ). However, our study showed that extended skin contact period caused an increase in citronellol and linalool values, which were in accordance with the previous studies (Aleixandre‐Tudo et al ., ; Zhang et al ., ). Therefore, by extended skin contact period, terpenes, regarded as a typical grape varietal character impacting odorants and discovered mostly in floral varieties, could be more retained in the wines.…”

“…With the boom of the wine industry and the wine market in China, this beverage is appealing to more and more consumers (Li et al, 2009). However, the grapes from cool and cold climate regions may not ripen optimally (Zhang et al, 2015). Thus, in an extremely competitive international market, wine producers need to improve production processes, during which pretreatments are one of the critical aspects, to strengthen competitiveness (Zhang et al, 2015).…”

“…However, the grapes from cool and cold climate regions may not ripen optimally (Zhang et al, 2015). Thus, in an extremely competitive international market, wine producers need to improve production processes, during which pretreatments are one of the critical aspects, to strengthen competitiveness (Zhang et al, 2015). Moreover, consumers are increasingly demanding wines with different flavour characteristics and rich in polyphenols due to their anticipated health benefits (Swiegers et al, 2006).…”

“…To enhance and optimise the extraction of flavour components and precursors, polyphenolic compounds and antioxidant activity, cold maceration is often applied in white winemaking (Zhang et al, 2015). Skin contact time and temperature contribute to the extraction of these compounds and strongly determine the product characteristics of fine wine (Aleixandre-Tudo et al, 2015;Zhang et al, 2015). Generally, low maceration temperature is normally employed in white winemaking, while duration may vary from wine to wine.…”