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Open AccessArticle

The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine

1
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
2
Centre for Food Research and Innovation, Department of Wine, Food and Molecular Bioscience, Lincoln University, Lincoln 7647, New Zealand
*
Authors to whom correspondence should be addressed.
The authors contributed equally to this work.
Academic Editor: Daniel Cozzolino
Molecules 2019, 24(17), 3120; https://doi.org/10.3390/molecules24173120
Received: 16 July 2019 / Revised: 23 August 2019 / Accepted: 26 August 2019 / Published: 28 August 2019
(This article belongs to the Special Issue Food Analytical Chemistry–Advance Instrumental Methods and Sensors)
This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of C* (psychometric chroma), a* (measure of redness) and b* (measure of yellowness) were significantly higher (p < 0.01) in the carbonic macerated wine than in red wine. However, there were no visual differences in color, and classical red wine and carbonic macerated wine had similar h (hue angle) values and located in the red region. Thirty-two aromatic compounds were identified and quantified in Muscat Hamburg wines. The content of volatile compounds (6384.97 μg/L) was significantly higher (p < 0.001) in the carbonic macerated Muscat Hamburg wine than in the other kinds of wine. This result led to the carbonic macerated wine having the highest odor activity values (OAVs) and sensory evaluation scores (86.8 points), which correlates with an “excellent” sensory perception. This study demonstrated that carbonic maceration significantly improved the quality of Muscat Hamburg wine based on volatile analysis and sensory evaluation compared with other conventional methods. Therefore, carbonic maceration could be well suited for making Muscat Hamburg wine. View Full-Text
Keywords: Muscat Hamburg wine; carbonic maceration; color; aroma; sensory evaluation Muscat Hamburg wine; carbonic maceration; color; aroma; sensory evaluation
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MDPI and ACS Style

Zhang, Y.-S.; Du, G.; Gao, Y.-T.; Wang, L.-W.; Meng, D.; Li, B.-J.; Brennan, C.; Wang, M.-Y.; Zhao, H.; Wang, S.-Y.; Guan, W.-Q. The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine. Molecules 2019, 24, 3120.

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