Impact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines

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dc.contributor.authorWang, X.
dc.contributor.authorCapone, D.L.
dc.contributor.authorKang, W.
dc.contributor.authorRoland, A.
dc.contributor.authorJeffery, D.W.
dc.date.issued2022
dc.descriptionAvailable online 25 September 2021
dc.description.abstractVarietal thiols are important wine aroma compounds that are generally less abundant in red wines. Accentuated cut edges (ACE), known for accelerating phenolic extraction, was applied to Shiraz winemaking and compared with conventional crushing (NOACE) to examine the effects on varietal thiol precursor extraction and thiol formation. Water addition to grape must and skin contact time (SCT) during fermentation were also assessed. Although there was no difference for precursors in the must, ACE significantly decreased 3-S-glutathionylhexan- 1-ol concentration during fermentation. 3-Sulfanylhexan-1-ol and ethyl esters were significantly influenced by crushing method and/or SCT, with NOACE or shorter SCT yielding higher concentrations. Acetates, higher alcohols, fatty acids, and isoprenoids differed according to the interaction of crushing method and SCT, with ACE and shorter SCT significantly enhancing all groups except acetates. Volatiles in Sauvignon blanc and Pinot noir wines produced at commercial scale with ACE were briefly evaluated, suggesting an impact of grape variety.
dc.description.statementofresponsibilityXingchen Wang, Dimitra L. Capone, Wenyu Kang, Aurélie Roland, David W. Jeffery
dc.identifier.citationFood Chemistry, 2022; 372:131222-1-131222-10
dc.identifier.doi10.1016/j.foodchem.2021.131222
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.orcidWang, X. [0000-0002-5001-4625]
dc.identifier.orcidCapone, D.L. [0000-0003-4424-0746]
dc.identifier.orcidJeffery, D.W. [0000-0002-7054-0374]
dc.identifier.urihttps://hdl.handle.net/2440/134707
dc.language.isoen
dc.publisherElsevier
dc.relation.granthttp://purl.org/au-research/grants/arc/IC170100008
dc.rights© 2021 Elsevier Ltd. All rights reserved.
dc.source.urihttps://doi.org/10.1016/j.foodchem.2021.131222
dc.subjectVarietal thiols; Thiol precursors; Rate-all-that-apply; Dilution; GC-MS; Maceration
dc.subject.meshVitis
dc.subject.meshAcetates
dc.subject.meshPhenols
dc.subject.meshFermentation
dc.subject.meshWine
dc.subject.meshOdorants
dc.titleImpact of accentuated cut edges (ACE) technique on volatile and sensory profiles of Shiraz wines
dc.typeJournal article
pubs.publication-statusPublished

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