Work

Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines

Year: 2025

Type: article

Abstract: This study examined the effects of the Dual-Temperature Dual-State Fermentation (DTSF) technique on the chemical and sensory characteristics of industrial-scale ‘Marselan’ wine. Compared to the control wine, DTSF wine exhibited greater color intensity (chroma) attributed to higher levels of anthocyanin derivatives and copigments, along with a lower pH. Furthermore, DTSF wine retained higher concentrations of grape-derived aroma volatiles, including C6/C9 compounds, terpenoids, and norisoprenoids, and elevated levels of fermentation-derived esters (notably ethyl esters), contributing to a more intense fresh fruit aroma. Additionally, the DTSF technique had a minimal impact on condensed tannins and mouthfeel. This study confirms the viability of the DTSF technique for producing high-quality red wines and highlights its potential for the production of wines with diverse sensory profiles. • DTSF technology significantly increases the fruity aroma of the wine. • DTSF wine retains more norisoprenoids and terpenoids. • DTSF wine has a higher ester content. • DTSF technology deepens the color and enhances the chroma of the wine. • DTSF technology produces more anthocyanin derivatives of the wine.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102447