Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses
The fermentation vessel significantly impacts the flavor characteristics of white wine. This study provides a comprehensive flavor analysis of Sauvignon Blanc wines fermented in oak barrels and stainless-steel tanks. Wines fermented in new barrels exhibited higher levels of malic and tartaric acids...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000343 |
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| author | Taoxian Zhang Zusong Liao Zhaohui Li Yunqi Liu Jingying Bi Yanlin Liu Yuyang Song Yi Qin |
| author_facet | Taoxian Zhang Zusong Liao Zhaohui Li Yunqi Liu Jingying Bi Yanlin Liu Yuyang Song Yi Qin |
| author_sort | Taoxian Zhang |
| collection | DOAJ |
| description | The fermentation vessel significantly impacts the flavor characteristics of white wine. This study provides a comprehensive flavor analysis of Sauvignon Blanc wines fermented in oak barrels and stainless-steel tanks. Wines fermented in new barrels exhibited higher levels of malic and tartaric acids compared with those fermented in old barrels or steel tanks, resulting in a more sour taste. Fermentation in oak barrels increased the content of majority phenolic compounds in wine compared to fermentation in steel tanks. GC–MS analysis revealed that the primary differential compounds present in the wines from various oak barrels and steel tanks included ethyl acetate, ethyl lactate, furfural, ethyl octanoate, isoamyl alcohol, isobutyl alcohol, 1-propanol, and acetic acid. Moreover, GC-IMS identified furan, pyrazine, acetaldehyde, and valeraldehyde in wines from oak barrels, which enhanced aromatic complexity. This study provides essential insights to promote the quality and distinctiveness of Sauvignon Blanc wines. |
| format | Article |
| id | doaj-art-1363161ca9c04ff3a1a19ea4fb13d497 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-1363161ca9c04ff3a1a19ea4fb13d4972025-02-12T05:32:28ZengElsevierFood Chemistry: X2590-15752025-01-0125102188Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analysesTaoxian Zhang0Zusong Liao1Zhaohui Li2Yunqi Liu3Jingying Bi4Yanlin Liu5Yuyang Song6Yi Qin7College of Enology, Northwest A&F University, Yangling 712100, ChinaNingxia Xige Estate Co., Ltd, Wuzhong 751600, Ningxia, ChinaCollege of Enology, Northwest A&F University, Yangling 712100, ChinaNingxia Xige Estate Co., Ltd, Wuzhong 751600, Ningxia, ChinaCollege of Life Science and Technology, Ningxia Polytechnic, Yinchuan 750021, ChinaCollege of Enology, Northwest A&F University, Yangling 712100, ChinaCollege of Enology, Northwest A&F University, Yangling 712100, China; National Forestry and Grassland Administration Engineering Research Center for Viti-Viniculture, Yangling 712100, China; Corresponding authors at: College of Enology, Northwest A&F University, Yangling, China.College of Enology, Northwest A&F University, Yangling 712100, China; National Forestry and Grassland Administration Engineering Research Center for Viti-Viniculture, Yangling 712100, China; Shaanxi Key Laboratory for Viti-Viniculture, Yangling 712100, China; Corresponding authors at: College of Enology, Northwest A&F University, Yangling, China.The fermentation vessel significantly impacts the flavor characteristics of white wine. This study provides a comprehensive flavor analysis of Sauvignon Blanc wines fermented in oak barrels and stainless-steel tanks. Wines fermented in new barrels exhibited higher levels of malic and tartaric acids compared with those fermented in old barrels or steel tanks, resulting in a more sour taste. Fermentation in oak barrels increased the content of majority phenolic compounds in wine compared to fermentation in steel tanks. GC–MS analysis revealed that the primary differential compounds present in the wines from various oak barrels and steel tanks included ethyl acetate, ethyl lactate, furfural, ethyl octanoate, isoamyl alcohol, isobutyl alcohol, 1-propanol, and acetic acid. Moreover, GC-IMS identified furan, pyrazine, acetaldehyde, and valeraldehyde in wines from oak barrels, which enhanced aromatic complexity. This study provides essential insights to promote the quality and distinctiveness of Sauvignon Blanc wines.http://www.sciencedirect.com/science/article/pii/S2590157525000343Sauvignon blanc wineOak barrelsVolatile compoundsPhenolic compoundsAromaTaste |
| spellingShingle | Taoxian Zhang Zusong Liao Zhaohui Li Yunqi Liu Jingying Bi Yanlin Liu Yuyang Song Yi Qin Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses Food Chemistry: X Sauvignon blanc wine Oak barrels Volatile compounds Phenolic compounds Aroma Taste |
| title | Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses |
| title_full | Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses |
| title_fullStr | Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses |
| title_full_unstemmed | Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses |
| title_short | Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses |
| title_sort | revealing the flavor differences of sauvignon blanc wines fermented in different oak barrels and stainless steel tanks through gc ms gc ims electronic and artificial sensory analyses |
| topic | Sauvignon blanc wine Oak barrels Volatile compounds Phenolic compounds Aroma Taste |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000343 |
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