Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-04-01 DOI:10.1016/j.fochx.2025.102447

Xuechen Yao , Haoen Cai , Jiayi Kou , Yunxue Xie , Jin Li , Penghui Zhou , Fei He , Changqing Duan , Qiuhong Pan , Mengyao Qi , Yibin Lan

{"title":"Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines","authors":"Xuechen Yao , Haoen Cai , Jiayi Kou , Yunxue Xie , Jin Li , Penghui Zhou , Fei He , Changqing Duan , Qiuhong Pan , Mengyao Qi , Yibin Lan","doi":"10.1016/j.fochx.2025.102447","DOIUrl":null,"url":null,"abstract":"<div><div>This study examined the effects of the Dual-Temperature Dual-State Fermentation (DTSF) technique on the chemical and sensory characteristics of industrial-scale ‘Marselan’ wine. Compared to the control wine, DTSF wine exhibited greater color intensity (chroma) attributed to higher levels of anthocyanin derivatives and copigments, along with a lower pH. Furthermore, DTSF wine retained higher concentrations of grape-derived aroma volatiles, including C6/C9 compounds, terpenoids, and norisoprenoids, and elevated levels of fermentation-derived esters (notably ethyl esters), contributing to a more intense fresh fruit aroma. Additionally, the DTSF technique had a minimal impact on condensed tannins and mouthfeel. This study confirms the viability of the DTSF technique for producing high-quality red wines and highlights its potential for the production of wines with diverse sensory profiles.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102447"},"PeriodicalIF":6.5000,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525002949","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

This study examined the effects of the Dual-Temperature Dual-State Fermentation (DTSF) technique on the chemical and sensory characteristics of industrial-scale ‘Marselan’ wine. Compared to the control wine, DTSF wine exhibited greater color intensity (chroma) attributed to higher levels of anthocyanin derivatives and copigments, along with a lower pH. Furthermore, DTSF wine retained higher concentrations of grape-derived aroma volatiles, including C6/C9 compounds, terpenoids, and norisoprenoids, and elevated levels of fermentation-derived esters (notably ethyl esters), contributing to a more intense fresh fruit aroma. Additionally, the DTSF technique had a minimal impact on condensed tannins and mouthfeel. This study confirms the viability of the DTSF technique for producing high-quality red wines and highlights its potential for the production of wines with diverse sensory profiles.

Abstract Image

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.