Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract

Abstract

Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to investigate its impact on the juice fermentation kinetics, and the chemical composition and sensory properties of the resulting wines. The fermentation kinetics of red grape juice were not significantly different between ferments. Basic chemical analyses plus headspace solid-phase micro-extraction (HS-SPME), gas chromatography‒mass spectrometry (GC-MS), and a rate-all-that-apply (RATA) (n = 65) sensory panel were used to investigate the influence of GL extract additions on wine composition and sensory characteristics. Of the 54 sensory attributes assessed, 39 significantly differentiated the wines. A clear separation between GL wine treatments was evident with PLS regression, where specific volatiles were correlated with relevant sensory attributes that dominated the wines. These products could be promising for emerging wine markets.

Sensory and Chemical Drivers of Wine Consumers’ Preference for a New Shiraz Wine Product Containing Ganoderma lucidum Extract as a Novel Ingredient

“…Lower levels of extract produced smooth wines with red fruit, floral and confectionery notes, while wines with higher levels of extract were more complex with woody, dried fruit, earthy, and mushroom notes and bitter taste. The latter is likely due to the bitterness derived from the triterpenes in the GL extract [30]. As the results indicated that the presence of differing levels of GL extract produced wine products with distinctive attributes, these may suit varying consumer tastes.…”

“…Six Australian Shiraz wines were used for a blind consumer RATA sensory panel and underwent chemical composition analyses. These were selected from 18 wines (six wines produced in triplicate), made with or without GL extract added at different stages of the fermentation process described in Nguyen, et al [30]. Based on the Australian and New Zealand Food Standards (Standard 2.7.4), such wines containing GL would be considered a "wine product" but will be referred to as wine throughout the remainder of the text for simplicity.…”

“…Basic chemical parameters of the wine samples were reported in a previous study [30] using methods described in Iland, et al [31]. Basic measurements included pH and titratable acidity (TA), volatile acidity (VA), free and total SO 2 content, wine color (CIELAB), ethanol content (% v/v) and residual sugars.…”

“…HS-SPME coupled with GC-MS was used to identify and quantify key volatiles in GL wines. Twenty-nine volatile compounds reported in a previous study [30] were used for PLS analysis in conjunction with sensory data from the current study.…”

“…According to Jaeger and Ares [29] and Danner, Crump, Croker, Gambetta, Johnson, and Bastian [28], RATA is an economical and flexible rapid method suitable to reliably profile a variety of products using naïve consumers as subjects. Our previous study generated sensory and volatile flavor profiles of GL wine products [30]. Lower levels of extract produced smooth wines with red fruit, floral and confectionery notes, while wines with higher levels of extract were more complex with woody, dried fruit, earthy, and mushroom notes and bitter taste.…”