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Type: Journal article
Title: Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines
Author: Wang, X.
Capone, D.L.
Kang, W.
Roland, A.
Jeffery, D.W.
Citation: Food Chemistry, 2022; 372:131222-1-131222-10
Publisher: Elsevier
Issue Date: 2022
ISSN: 0308-8146
Statement of
Xingchen Wang, Dimitra L. Capone, Wenyu Kang, Aurélie Roland, David W. Jeffery
Abstract: Varietal thiols are important wine aroma compounds that are generally less abundant in red wines. Accentuated cut edges (ACE), known for accelerating phenolic extraction, was applied to Shiraz winemaking and compared with conventional crushing (NOACE) to examine the effects on varietal thiol precursor extraction and thiol formation. Water addition to grape must and skin contact time (SCT) during fermentation were also assessed. Although there was no difference for precursors in the must, ACE significantly decreased 3-S-glutathionylhexan- 1-ol concentration during fermentation. 3-Sulfanylhexan-1-ol and ethyl esters were significantly influenced by crushing method and/or SCT, with NOACE or shorter SCT yielding higher concentrations. Acetates, higher alcohols, fatty acids, and isoprenoids differed according to the interaction of crushing method and SCT, with ACE and shorter SCT significantly enhancing all groups except acetates. Volatiles in Sauvignon blanc and Pinot noir wines produced at commercial scale with ACE were briefly evaluated, suggesting an impact of grape variety.
Keywords: Varietal thiols; Thiol precursors; Rate-all-that-apply; Dilution; GC-MS; Maceration
Description: Available online 25 September 2021
Rights: © 2021 Elsevier Ltd. All rights reserved.
DOI: 10.1016/j.foodchem.2021.131222
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Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications

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