Changes in the aromatic composition of grape cv. Cheongsoo wine depending on the degree of grape ripening

• Published in: Food science and biotechnology Vol. 23; no. 6; pp. 1761 - 1771
• Main Authors: Chang, Eun-Ha, Jung, Sung-Min, Hur, Youn-Young
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01.12.2014; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Article; Vitaceae; 식품과학; grape; volatile compound; ripening; aroma; wine
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-014-0241-y

The volatile composition and properties of wine made using the ‘Cheongsoo’ grape cultivar harvested at different stages of ripening were evaluated. There were changes in the chemical composition of ‘Cheongsoo’ wine, including pH, total acidity, total polyphenols, and tannins according to the degree of grape ripening. Colorimetric analysis indicated that wines had yellow tones and deep and very strong colors with a high chromatic intensity depending on the degree of grape ripening. Of 87 detected flavor compounds, 26 had high OAV (odor active values). Based on OAV, 26 compounds were considered to be important odorants for ‘Cheongsoo’ wine. A harvest date of September 19 showed good separation from August 29 and September 8 and 29, depending on the degree of grape ripening, on a principle components analysis plot for grape ripening. More volatile compounds were present in September 19 harvested grapes.