Work

Flavor and Aroma Attributes of Riesling Wines Produced by Freeze Concentration and Microwave Vacuum Dehydration

Year: 2006

Type: article

Abstract: This article describes the production of sweet dessert wines produced using late-harvest freeze concentration, wine produced from fresh grapes frozen using refrigeration and wine produced from grapes partially dried using microwave vacuum dehydration. The objective was to compare the aroma and flavor attributes of the wines to determine the effect of each method of juice concentration. The replicated wine samples were evaluated by 12 experienced judges, and the wines were analyzed using solid-phase microextraction. The microextraction detected 28 compounds; however, levels of concentration of these compounds were below published aroma thresholds. Although all the wines were judged as acceptable sweet dessert wines, the judges detected significant differences. The wine made from the dehydrated grapes exhibited lower fresh fruit aroma, higher fusel oils and oxidation, and flavor notes including citrus/grapefruit and acidity were lower.

Source: Journal of Food Processing and Preservation

DOI: 10.1111/j.1745-4549.2006.00074.x

Authors: C. CLARY, A. GAMACHE, M. CLIFF, J. FELLMAN, C. EDWARDS

Institutions: Washington State University, Summerland Research and Development Centre

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

Funders: Washington State University, Core Research for Evolutional Science and Technology