Study on the relationship between flavor components and quality of ice wine during freezing and brewing of 'beibinghong' grapes

Penghui Li; Yuanlong Jia; Donglin Cai; Xinyuan Wang; Jiahua Liu; Rongchen Zhu; Zhitong Wang; Yang He; Liankui Wen

doi:10.1016/j.fochx.2023.101016

Study on the relationship between flavor components and quality of ice wine during freezing and brewing of 'beibinghong' grapes

Food Chem X. 2023 Nov 19:20:101016. doi: 10.1016/j.fochx.2023.101016. eCollection 2023 Dec 30.

Authors

Penghui Li¹, Yuanlong Jia¹, Donglin Cai¹, Xinyuan Wang¹, Jiahua Liu¹, Rongchen Zhu¹, Zhitong Wang¹, Yang He¹, Liankui Wen¹

Affiliation

¹ College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China.

Abstract

Ice wine has prominent fruity sweetness and unique, rich aroma compared to wine. The sweetness was accumulating, the acidity and astringency tended to soften of grape berry during the freezing period. The process gave the ice wine balanced taste, with prominent honey sweetness, accompanied by refreshing alcoholic taste, soft acidity and astringency. Eleven key aroma compounds were identified in ice wine through GC-MS and ROAV values. The key aroma compounds were analyzed with Pearson correlation coefficient and fragrance mechanism were speculated. Ethyl acetate and 1-octen-3-ol derived from the aroma of grape, are produced by anaerobic metabolism and lipoxygenase pathways of pyruvate and linoleic acid, respectively. Ester aromas, 2-phenylethanol and 2-methylbutanal were derived from the brewing process, were produced by octanoic acid, caproic acid, phenylalanine and isoleucine through lipid metabolism, Ehrlich pathway and Strecker pathway, respectively. Proposed corresponding control methods based on factors that affect the formation of ice wine aromas.

Keywords: Aroma; Aroma precursor; Fragrance mechanism; Ice wine; Taste.