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

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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Bibliographic Details
Main Authors: Taoxian Zhang, Zusong Liao, Zhaohui Li, Yunqi Liu, Jingying Bi, Yanlin Liu, Yuyang Song, Yi Qin
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Sauvignon blanc wine
Oak barrels
Volatile compounds
Phenolic compounds
Aroma
Taste
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000343
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