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This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC-MS/O to identify the important aroma compounds. A total of 70 compounds were detected, with 67 in wines and 61 in juices. The esters was the most diversified class, while alcohols and acids were the most abundant, especially 3-methyl-1-butanol, methylbutyric acid, and benzoic acid. The volatile profiles of cranberry wines are distinctive from their source juices. Most alcohols, esters, and acids are fermentation-derived, while terpenes, phenols, aldehydes and ketones are varietal. The Red vinification retained the most varietal volatiles from the must, while the White and Thermo vinifications produced more volatiles during fermentation. Thermovinification reduced the yield of benzoic acid and its derivatives after fermentation. Olfactory analysis identified 47 aroma-active compounds, among which 41 were considered as the major aroma contributors (ethyl benzoate had the highest modified detection frequency).
Jingying Zhang; Paul Andrew Kilmartin; Yaoyao Peng; Xiao Chen; Siew-Young Quek. Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification. Journal of Agricultural and Food Chemistry 2019, 68, 279 -291.
AMA StyleJingying Zhang, Paul Andrew Kilmartin, Yaoyao Peng, Xiao Chen, Siew-Young Quek. Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification. Journal of Agricultural and Food Chemistry. 2019; 68 (1):279-291.
Chicago/Turabian StyleJingying Zhang; Paul Andrew Kilmartin; Yaoyao Peng; Xiao Chen; Siew-Young Quek. 2019. "Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification." Journal of Agricultural and Food Chemistry 68, no. 1: 279-291.
This study investigated the effects of vinification techniques and cultivars (Stevens, Pilgrim and Bergman) on cranberry wine quality. Three winemaking technologies were conducted to prepare cranberry musts before fermentation, including traditional red and white vinifications (Red and White), and thermovinification (Thermo). In wine products, proanthocyanins (PACs) and anthocyanins (ANCs) are dominant in phenolics, while esters and alcohols are prevalent in volatiles, with phenylethyl alcohol, β-damascenone, benzyl alcohol, etc. as the main contributors to the aroma. The phenolic compositions of wines were in the same pattern with cultivars: the Stevens and Bergman wines contained the highest amount of ANCs and PACs, respectively, while the Pilgrim wines had the lowest total phenolic contents (TPC), and antioxidant capacities (AOC). Nevertheless, products from Pilgrim cultivar had a distinctive pattern of volatiles compared to Stevens and Bergman, especially for aromatic compounds. Considering vinification methods, Thermo demonstrated advantages on correlations with both phenolic and volatile (polymeric and monomeric) compositions.
Jingying Zhang; Donglin Chen; Xiao Chen; Paul Kilmartin; Siew Young Quek. The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry. Antioxidants 2019, 8, 144 .
AMA StyleJingying Zhang, Donglin Chen, Xiao Chen, Paul Kilmartin, Siew Young Quek. The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry. Antioxidants. 2019; 8 (5):144.
Chicago/Turabian StyleJingying Zhang; Donglin Chen; Xiao Chen; Paul Kilmartin; Siew Young Quek. 2019. "The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry." Antioxidants 8, no. 5: 144.