Volatile composition and sensory profiles of a shiraz wine product made with pre- and post-fermentation additions of Ganoderma Lucidum extract
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Date
2019
Authors
Nguyen, A.N.H.
Capone, D.L.
Johnson, T.E.
Jeffery, D.W.
Danner, L.
Bastian, S.E.P.
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Foods, 2019; 8(11):1-17
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Anh N.H. Nguyen, Dimitra L. Capone, Trent E. Johnson, David W. Jeffery,
Lukas Danner and Susan E.P. Bastian
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Abstract
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.
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© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).