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Open AccessArticle

Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract

1
School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
2
Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 5064, Australia
*
Author to whom correspondence should be addressed.
Foods 2019, 8(11), 538; https://doi.org/10.3390/foods8110538
Received: 4 October 2019 / Revised: 22 October 2019 / Accepted: 23 October 2019 / Published: 1 November 2019
(This article belongs to the Special Issue Chemical and Sensory Analysis of Alcoholic Beverages)
Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to investigate its impact on the juice fermentation kinetics, and the chemical composition and sensory properties of the resulting wines. The fermentation kinetics of red grape juice were not significantly different between ferments. Basic chemical analyses plus headspace solid-phase micro-extraction (HS-SPME), gas chromatography‒mass spectrometry (GC-MS), and a rate-all-that-apply (RATA) (n = 65) sensory panel were used to investigate the influence of GL extract additions on wine composition and sensory characteristics. Of the 54 sensory attributes assessed, 39 significantly differentiated the wines. A clear separation between GL wine treatments was evident with PLS regression, where specific volatiles were correlated with relevant sensory attributes that dominated the wines. These products could be promising for emerging wine markets.
Keywords: sensory analyses; rate-all-that-apply (RATA); headspace solid-phase micro-extraction (HS-SPME); gas chromatography‒mass spectrometry (GC-MS); wine volatiles sensory analyses; rate-all-that-apply (RATA); headspace solid-phase micro-extraction (HS-SPME); gas chromatography‒mass spectrometry (GC-MS); wine volatiles
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MDPI and ACS Style

Nguyen, A.N.H.; Capone, D.L.; Johnson, T.E.; Jeffery, D.W.; Danner, L.; Bastian, S.E.P. Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract. Foods 2019, 8, 538.

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