Synergetic Effect of Accentuated Cut Edges (ACE) and Macerating Enzymes on Aroma and Sensory Profiles of Marquette Red Wine
This research explored the effects of using Accentuated Cut Edges (ACE) and macerating enzymes on the aroma and sensory profile of Marquette red wines after nine months of aging. The aroma analysis was conducted using gas chromatography-mass spectrometry (GC-MS) with solid-phase microextraction (SPM...
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MDPI AG
2024-12-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/10/12/624 |
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| author | Yiliang Cheng Aude A. Watrelot |
| author_facet | Yiliang Cheng Aude A. Watrelot |
| author_sort | Yiliang Cheng |
| collection | DOAJ |
| description | This research explored the effects of using Accentuated Cut Edges (ACE) and macerating enzymes on the aroma and sensory profile of Marquette red wines after nine months of aging. The aroma analysis was conducted using gas chromatography-mass spectrometry (GC-MS) with solid-phase microextraction (SPME). The intensity of basic sensory attributes, including color, aroma, taste, and mouthfeel, were evaluated by eight trained panelists through descriptive analysis using 15 cm line scales. ACE treatment affected the aroma compounds profile, as suggested by the increased response ratio of ethyl butanoate, ethyl 2-methylpropanoate, and ethyl 3-methylbutanoate. Statistically, it significantly intensified honey (by 1.6 times) and green apple (by 2.1 times) notes, as perceived by panelists, compared to the control during the sensory descriptive analysis. Regardless of the type of enzymes, combined ACE and enzymes treatment amplified the color intensity of wine by up to 71.4% as observed by panelists, though this was not captured by spectrophotometric measurements (<i>p</i> > 0.05) from the previous study. A lower concentration of ester-derived compounds was found in ACE with enzymes wines, which was associated with the lower intensity of fruity notes during the descriptive analysis. Notably, none of the treatments affected astringency perception, likely due to the low concentration and small molecular weight of condensed tannins, alongside changes in the composition of soluble polysaccharide in Marquette red wines. |
| format | Article |
| id | doaj-art-70cd7d0de7c74b0c935e234111609b76 |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
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| series | Fermentation |
| spelling | doaj-art-70cd7d0de7c74b0c935e234111609b762024-12-27T14:25:27ZengMDPI AGFermentation2311-56372024-12-01101262410.3390/fermentation10120624Synergetic Effect of Accentuated Cut Edges (ACE) and Macerating Enzymes on Aroma and Sensory Profiles of Marquette Red WineYiliang Cheng0Aude A. Watrelot1Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, IA 50011, USADepartment of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, IA 50011, USAThis research explored the effects of using Accentuated Cut Edges (ACE) and macerating enzymes on the aroma and sensory profile of Marquette red wines after nine months of aging. The aroma analysis was conducted using gas chromatography-mass spectrometry (GC-MS) with solid-phase microextraction (SPME). The intensity of basic sensory attributes, including color, aroma, taste, and mouthfeel, were evaluated by eight trained panelists through descriptive analysis using 15 cm line scales. ACE treatment affected the aroma compounds profile, as suggested by the increased response ratio of ethyl butanoate, ethyl 2-methylpropanoate, and ethyl 3-methylbutanoate. Statistically, it significantly intensified honey (by 1.6 times) and green apple (by 2.1 times) notes, as perceived by panelists, compared to the control during the sensory descriptive analysis. Regardless of the type of enzymes, combined ACE and enzymes treatment amplified the color intensity of wine by up to 71.4% as observed by panelists, though this was not captured by spectrophotometric measurements (<i>p</i> > 0.05) from the previous study. A lower concentration of ester-derived compounds was found in ACE with enzymes wines, which was associated with the lower intensity of fruity notes during the descriptive analysis. Notably, none of the treatments affected astringency perception, likely due to the low concentration and small molecular weight of condensed tannins, alongside changes in the composition of soluble polysaccharide in Marquette red wines.https://www.mdpi.com/2311-5637/10/12/624interspecific cold-hardy grapecell wall degradationskin fragmentationsolid-phase microextraction (SPME)descriptive analysis |
| spellingShingle | Yiliang Cheng Aude A. Watrelot Synergetic Effect of Accentuated Cut Edges (ACE) and Macerating Enzymes on Aroma and Sensory Profiles of Marquette Red Wine Fermentation interspecific cold-hardy grape cell wall degradation skin fragmentation solid-phase microextraction (SPME) descriptive analysis |
| title | Synergetic Effect of Accentuated Cut Edges (ACE) and Macerating Enzymes on Aroma and Sensory Profiles of Marquette Red Wine |
| title_full | Synergetic Effect of Accentuated Cut Edges (ACE) and Macerating Enzymes on Aroma and Sensory Profiles of Marquette Red Wine |
| title_fullStr | Synergetic Effect of Accentuated Cut Edges (ACE) and Macerating Enzymes on Aroma and Sensory Profiles of Marquette Red Wine |
| title_full_unstemmed | Synergetic Effect of Accentuated Cut Edges (ACE) and Macerating Enzymes on Aroma and Sensory Profiles of Marquette Red Wine |
| title_short | Synergetic Effect of Accentuated Cut Edges (ACE) and Macerating Enzymes on Aroma and Sensory Profiles of Marquette Red Wine |
| title_sort | synergetic effect of accentuated cut edges ace and macerating enzymes on aroma and sensory profiles of marquette red wine |
| topic | interspecific cold-hardy grape cell wall degradation skin fragmentation solid-phase microextraction (SPME) descriptive analysis |
| url | https://www.mdpi.com/2311-5637/10/12/624 |
| work_keys_str_mv | AT yiliangcheng synergeticeffectofaccentuatedcutedgesaceandmaceratingenzymesonaromaandsensoryprofilesofmarquetteredwine AT audeawatrelot synergeticeffectofaccentuatedcutedgesaceandmaceratingenzymesonaromaandsensoryprofilesofmarquetteredwine |