Ma, Teng-Zhen published the artcileEffect of different clarification treatments on the volatile composition and aromatic attributes of ′Italian Riesling′ icewine, Quality Control of 123-29-5, the main research area is volatile aromatic compound clarification treatment italian riesling icewine; aroma series; filtration; fining; icewine; sensory analysis; volatile compounds.
The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. ′Italian Riesling′ icewines from the Hexi Corridor Region of China were clarified by fining agents (bentonite (BT) and soybean protein (SP)), membrane filtration (MF), and centrifugation (CF) methods. Odor activity values indicated the compound with the highest odor activity in Italian Riesling icewines was β-damascenone. For this compound, BT and SP did not show significant differences, however, in MF and CF it decreased by 20% and 63%, resp. Furthermore, with high impact on aroma were: Et hexanoate which reduced by 20-80% especially in MF; rose oxide which extremely reduced in MF and undetected in BT, SP, and CF; isoamyl acetate which reduced by 3-33% and linalool decreased by 10-20% and undetected for BT. Principle component anal. indicated that icewine clarified by different methods could be distinguished and pos. correlated with odor-active compounds Floral and fruity were the dominant aroma series in icewine samples followed by fatty, earthy, spicy, vegetative and pungent flavor. The total odor active value of these series significantly (p < 0.5) decreased in different clarification treatments. Sensory evaluation showed similar results, but the SP and CF wine samples achieved better sensory quality. This study provides information that could help to optimize the clarification of ice wines. Molecules published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Quality Control of 123-29-5.
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