Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine
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Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine. / Toldam-Andersen, Torben Bo; Zhang, Shujuan; Liu, Jing; Bredie, Wender L.P.; Petersen, Mikael Agerlin.
In: Fermentation, Vol. 10, No. 4, 210, 2024.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Sulfite Management during Vinification and Impact on the Flavor of Solaris Wine
AU - Toldam-Andersen, Torben Bo
AU - Zhang, Shujuan
AU - Liu, Jing
AU - Bredie, Wender L.P.
AU - Petersen, Mikael Agerlin
N1 - Publisher Copyright: © 2024 by the authors.
PY - 2024
Y1 - 2024
N2 - Effective sulfur dioxide (SO2) management is crucial in winemaking to minimize oxidative changes in wine flavor during storage. This study explored the impact of various SO2 management techniques on Solaris white wine’s flavor components and sensory properties. Five treatments were administered: ‘SO2 in juice’ (50 mg/L SO2 added to juice pre-fermentation), ‘Control’ (60 mg/L SO2 added post-fermentation), ‘Low SO2’ (50 mg/L SO2 post-fermentation), ‘High SO2’ (100 mg/L SO2 post-fermentation), and ‘No SO2’ (no SO2 added). The ‘Control’ followed a standard procedure, in which the achieved level of free sulfite is measured and extra SO2 added to reach the recommended level of free sulfite for the pH of the wine. Here, 50 + 10 mg/L was added. Volatile compounds were analyzed using dynamic headspace sampling coupled with gas chromatography–mass spectrometry after 0, 3, 6, and 12 months of storage. Sensory evaluation by a trained panel after 12 months revealed stronger perceptions of ‘overall impression’, ‘chemical’, ‘bitter’, ‘overripe fruit’, and ‘honey’ notes in the ‘No SO2’ and ‘SO2 in juice’ wines. The data underscore the significant influence of SO2 management on the flavor stability of Solaris white wines, emphasizing the need for strategic SO2 interventions during winemaking to enhance sensory quality over time.
AB - Effective sulfur dioxide (SO2) management is crucial in winemaking to minimize oxidative changes in wine flavor during storage. This study explored the impact of various SO2 management techniques on Solaris white wine’s flavor components and sensory properties. Five treatments were administered: ‘SO2 in juice’ (50 mg/L SO2 added to juice pre-fermentation), ‘Control’ (60 mg/L SO2 added post-fermentation), ‘Low SO2’ (50 mg/L SO2 post-fermentation), ‘High SO2’ (100 mg/L SO2 post-fermentation), and ‘No SO2’ (no SO2 added). The ‘Control’ followed a standard procedure, in which the achieved level of free sulfite is measured and extra SO2 added to reach the recommended level of free sulfite for the pH of the wine. Here, 50 + 10 mg/L was added. Volatile compounds were analyzed using dynamic headspace sampling coupled with gas chromatography–mass spectrometry after 0, 3, 6, and 12 months of storage. Sensory evaluation by a trained panel after 12 months revealed stronger perceptions of ‘overall impression’, ‘chemical’, ‘bitter’, ‘overripe fruit’, and ‘honey’ notes in the ‘No SO2’ and ‘SO2 in juice’ wines. The data underscore the significant influence of SO2 management on the flavor stability of Solaris white wines, emphasizing the need for strategic SO2 interventions during winemaking to enhance sensory quality over time.
KW - acetaldehyde
KW - oxidation
KW - sensory evaluation
KW - sulfur dioxide management
KW - volatile compounds
KW - white wine
U2 - 10.3390/fermentation10040210
DO - 10.3390/fermentation10040210
M3 - Journal article
AN - SCOPUS:85191341324
VL - 10
JO - Fermentation
JF - Fermentation
SN - 2311-5637
IS - 4
M1 - 210
ER -
ID: 391491049