Food and Fermentation Industries >

2023 , Vol. 49 >Issue 7: 90 - 98

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032226

Effects of organic acid added before fermentation on color and sensory quality of Syrah red wine

  • ZHANG Yang ,
  • PENG Jingjing ,
  • LI Kunyi ,
  • YANG Jie ,
  • GUO Anque
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  • 1(College of Enology, Northwest A & F University, Yangling 712100, China)
    2(Shaanxi Engineering Research Centre for Viti-viniculture, Yangling 712100, China)

Received date: 2022-05-05

  Revised date: 2022-06-15

  Online published: 2023-04-28

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Abstract

Syrah dry red wines were made with organic acids added before fermentation, taking sample without organic acid addition as the control. The changes of color parameters, chemical components and sensory quality of wine samples during aging and storage were investigated by physical and chemical analysis and sensory evaluation. The results showed that, after 190 days’ storage, compared with the control, the treatments with organic acids added prior to fermentation significantly reduced wine color hue (P<0.05) although no statistically significant difference of color intensity were found. Also, the treatments markedly increased total anthocyanins content by 11.42% to 40.09%, among which the percentage of copigmented anthocyanins were increased by 11.50% to 28.74%. The protecting effects on wine color varied between the organic acids, and adding tartaric acid or its combination were the best. The results of correlation analysis indicated that, significant correlations were found not only between color parameters, but also between color indexes and chemical components, suggesting that the effect of organic acids on color evolution of red wine was a combined result of several factors. Sensory evaluation further demonstrated that the treated wines had the typical varietal aromas (i.e. red fruit, black fruit, mint) of Syrah red wines, while the control was characterized by aged aromas (such as chocolate). In brief, adding organic acids (especially tartaric acid and its combination) before fermentation could improve the color and sensory quality of Syrah red wines, providing a promising way to enhance color stability of red wines from western wine regions of China.

Key words： Syrah; red wine; organic acid; color; sensory quality

Cite this article

ZHANG Yang , PENG Jingjing , LI Kunyi , YANG Jie , GUO Anque . Effects of organic acid added before fermentation on color and sensory quality of Syrah red wine[J]. Food and Fermentation Industries, 2023 , 49(7) : 90 -98 . DOI: 10.13995/j.cnki.11-1802/ts.032226

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