title: Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.
abstract: The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale fermenters was studied. CM treatment had different effects on wine aroma depending on the types of fermenter, being more effective for automatic pumping-over tank (PO-tank) than automatic punching-down tank (PD-tank). When PO-tank was used, CM-treated wine showed a decrease in some fusel alcohols (isobutanol and isopentanol) and an increase in some esters (especially acetate esters). However, no significant changes were detected in these compounds when PD-tank was used. Ethyl 2-hexenoate and diethyl succinate were decreased, while geranylacetone was increased by the CM treatment in both fermenters. β-Damascenone was increased by the CM treatment in PO-tank fermented wines but decreased in PD-tank fermented wines. The fruity, caramel and floral aroma series were enhanced while chemical series were decreased by the CM treatment in PO-tank fermented wines. The content of (Z)-6-nonen-1-ol in the final wines was positively correlated to CM treatment.
authors: Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors: Jian
authors: J
authors: Cai
authors: College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
authors: Bao-Qing
authors: BQ
authors: Zhu
authors: Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors: Yun-He
authors: YH
authors: Wang
authors: Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors: Lin
authors: L
authors: Lu
authors: Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors: Yi-Bin
authors: YB
authors: Lan
authors: Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Faculty of Applied Science, Business and Computing, Eastern Institute of Technology, Napier 4142, New Zealand.
authors: Malcolm J
authors: MJ
authors: Reeves
authors: Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: chqduan@cau.edu.cn.
authors: Chang-Qing
authors: CQ
authors: Duan
mesh_terms: D019149:Bioreactors / Q000382:microbiology; D005285:Fermentation; D007218:Industrial Microbiology / Q000295:instrumentation / Q000379:methods*; D009812:Odorants / Q000032:analysis*; D027843:Vitis / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000378:metabolism; D014920:Wine / Q000032:analysis* / Q000382:microbiology; D015003:Yeasts / Q000378:metabolism
chemical_list: D055549:Volatile Organic Compounds
keywords: Aroma series; Cold maceration; GC–MS; HS-SPME; OAVs; SLDA