The aim was to evaluate effect of peduncle on aroma of Cabernet Sauvignon dry red wine by changes in alcohols, acids, esters, alkane, benzene and unsaturated hydrocarbon including olefine, aldehyde, ketone, sugar and phenolic. Zero stalk (CK) was taken as control to compare effect of stalk ratio, including retaining 20% stalk (R20), 40% stalk (R40) and all stalk (R100), on aroma varieties and values of wine by gas chromatography-mass spectrometry (GC-MS). Obviously, total aromas in CK and R40 surpassed 80 species, respectively. However, the higher content came from R20 (15.64 mg) and CK (7.52 mg), respectively. Esters occupied 118 species (14.398 mg) in whole volatiles, while R40 of which incorporated the most 32. The next were alkanes, 68 (3.053 mg) and alcohols, 48 (17.457 mg), respectively. Variety and number of organic acids (1.845 mg) were very poor, which was a sign of wine maturation. Overall, R20 affected obviously wine aroma.
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28 February 2019
2018 INTERNATIONAL CONFERENCE ON BIOTECHNOLOGY AND BIOENGINEERING (8TH ICBB)
24–26 October 2018
Budapest, Hungary
Research Article|
February 28 2019
Effect of peduncle on aroma of cabernet sauvignon dry red wine
Lijun Nan;
1
School of Chemistry and Life Sciences, Chuxiong Normal University
, Chuxiong 675000, China
2
Engineering Technology Research Center of Grape and Wine for advanced school in Yunnan, Chuxiong Normal University
, Chuxiong 675000, China
a)Corresponding author: submit_paper73@126.com
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Minrui Guo;
Minrui Guo
b)
3
Food College, Shihezi University
, Shihezi 832003, China
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Shaobo Chen;
Shaobo Chen
3
Food College, Shihezi University
, Shihezi 832003, China
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Yashan Li;
Yashan Li
1
School of Chemistry and Life Sciences, Chuxiong Normal University
, Chuxiong 675000, China
2
Engineering Technology Research Center of Grape and Wine for advanced school in Yunnan, Chuxiong Normal University
, Chuxiong 675000, China
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Changwei Cui;
Changwei Cui
1
School of Chemistry and Life Sciences, Chuxiong Normal University
, Chuxiong 675000, China
2
Engineering Technology Research Center of Grape and Wine for advanced school in Yunnan, Chuxiong Normal University
, Chuxiong 675000, China
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Yuyang Song;
Yuyang Song
4
Agricultural College, Shihezi University
, Shihezi 832003, China
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Jing Huang;
Jing Huang
5
School of Mathematics and Statistics, Chuxiong Normal University
, Chuxiong 675000, China
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Guogang Chen
Guogang Chen
c)
3
Food College, Shihezi University
, Shihezi 832003, China
c)Corresponding author: guogang_chen1@126.com
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a)Corresponding author: submit_paper73@126.com
b)
Lijun Nan and Minrui Guo contributed equally to this work and should be considered co-first authors.
c)Corresponding author: guogang_chen1@126.com
AIP Conf. Proc. 2079, 020008 (2019)
Citation
Lijun Nan, Minrui Guo, Shaobo Chen, Yashan Li, Changwei Cui, Yuyang Song, Jing Huang, Guogang Chen; Effect of peduncle on aroma of cabernet sauvignon dry red wine. AIP Conf. Proc. 28 February 2019; 2079 (1): 020008. https://doi.org/10.1063/1.5092386
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