TY - JOUR
T1 - Instrumental and sensory characterisation of Solaris white wines in Denmark
AU - Liu, Jing
AU - Toldam-Andersen, Torben Bo
AU - Petersen, Mikael Agerlin
AU - Zhang, Shujuan
AU - Arneborg, Nils
AU - Bredie, Wender Laurentius Petrus
PY - 2015
Y1 - 2015
N2 - This study aimed to investigate the volatile and non-volatile compositions as well as sensory properties of the most common monovarietal white wine (var. Solaris) in Denmark. Using dynamic headspace sampling (DHS) coupled to gas chromatography-mass spectrometry (GC-MS), 79 volatile compounds were identified. Among the major non-volatile components glycerol, sulphite, sugars and organic acids were analysed. A primary sensory difference was observed among wine samples, half of which were characterised by floral and fruity flavours (peach/apricot, Muscat, melon, banana and strawberry) while the remainder were described by less pleasant flavours, such as chemical, wood and rooibos/smoke. Partial least squares regression (PLS) showed that acetates and ethyl esters of straight-chain fatty acids were associated with floral and fruity odours while ethyl esters of branched-chain fatty acids were less associated with them. The study also suggested that differences in vintage were less characteristic than differences caused due to sulphite management by producers.
AB - This study aimed to investigate the volatile and non-volatile compositions as well as sensory properties of the most common monovarietal white wine (var. Solaris) in Denmark. Using dynamic headspace sampling (DHS) coupled to gas chromatography-mass spectrometry (GC-MS), 79 volatile compounds were identified. Among the major non-volatile components glycerol, sulphite, sugars and organic acids were analysed. A primary sensory difference was observed among wine samples, half of which were characterised by floral and fruity flavours (peach/apricot, Muscat, melon, banana and strawberry) while the remainder were described by less pleasant flavours, such as chemical, wood and rooibos/smoke. Partial least squares regression (PLS) showed that acetates and ethyl esters of straight-chain fatty acids were associated with floral and fruity odours while ethyl esters of branched-chain fatty acids were less associated with them. The study also suggested that differences in vintage were less characteristic than differences caused due to sulphite management by producers.
KW - Descriptive sensory analysis
KW - Headspace analysis
KW - PLS
KW - Solaris
KW - Volatile compounds
KW - White wine
U2 - 10.1016/j.foodchem.2014.05.148
DO - 10.1016/j.foodchem.2014.05.148
M3 - Journal article
C2 - 25053038
AN - SCOPUS:84903123329
SN - 0308-8146
VL - 166
SP - 133
EP - 142
JO - Food Chemistry
JF - Food Chemistry
ER -