Changes in the aromatic composition of grape cv. Cheongsoo wine depending on the degree of grape ripening
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...
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| Published in | Food science and biotechnology Vol. 23; no. 6; pp. 1761 - 1771 |
|---|---|
| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
Heidelberg
The Korean Society of Food Science and Technology
01.12.2014
한국식품과학회 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1226-7708 2092-6456 |
| DOI | 10.1007/s10068-014-0241-y |
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| Abstract | 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. |
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| AbstractList | 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. The volatile composition and properties ofwine made using the ‘Cheongsoo’ grape cultivar harvestedat different stages of ripening were evaluated. There werechanges in the chemical composition of ‘Cheongsoo’ wine,including pH, total acidity, total polyphenols, and tanninsaccording to the degree of grape ripening. Colorimetricanalysis indicated that wines had yellow tones and deepand very strong colors with a high chromatic intensitydepending on the degree of grape ripening. Of 87 detectedflavor compounds, 26 had high OAV (odor active values). Based on OAV, 26 compounds were considered to beimportant odorants for ‘Cheongsoo’ wine. A harvest dateof September 19 showed good separation from August 29and September 8 and 29, depending on the degree of graperipening, on a principle components analysis plot for graperipening. More volatile compounds were present inSeptember 19 harvested grapes. KCI Citation Count: 18 |
| Author | Chang, Eun-Ha Hur, Youn-Young Jung, Sung-Min |
| Author_xml | – sequence: 1 givenname: Eun-Ha surname: Chang fullname: Chang, Eun-Ha email: cleo77@korea.kr organization: Fruit Research Division National Institute of Horticultural & Herbal Science, RDA – sequence: 2 givenname: Sung-Min surname: Jung fullname: Jung, Sung-Min organization: Fruit Research Division National Institute of Horticultural & Herbal Science, RDA – sequence: 3 givenname: Youn-Young surname: Hur fullname: Hur, Youn-Young organization: Fruit Research Division National Institute of Horticultural & Herbal Science, RDA |
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| Snippet | The volatile composition and properties of wine made using the ‘Cheongsoo’ grape cultivar harvested at different stages of ripening were evaluated. There were... The volatile composition and properties of wine made using the 'Cheongsoo' grape cultivar harvested at different stages of ripening were evaluated. There were... The volatile composition and properties ofwine made using the ‘Cheongsoo’ grape cultivar harvestedat different stages of ripening were evaluated. There... |
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| SubjectTerms | Chemistry Chemistry and Materials Science Food Science Nutrition Research Article Vitaceae 식품과학 |
| Title | Changes in the aromatic composition of grape cv. Cheongsoo wine depending on the degree of grape ripening |
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