Electronic Nose Analysis of Cabernet Sauvignon (Vitis vinifera L.) Grape and Wine Volatile Differences during Cold Soak and Postfermentation

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dc.contributor.authorGardner, D. M.en
dc.contributor.authorZoecklein, Bruce W.en
dc.contributor.authorMallikarjunan, Kumaren
dc.contributor.departmentBiological Systems Engineeringen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessed2014-07-09en
dc.date.accessioned2014-07-10T13:56:41Zen
dc.date.available2014-07-10T13:56:41Zen
dc.date.issued2011-03-01en
dc.description.abstractCold soak is a prefermentation maceration process at cold temperatures, traditionally used to enhance red wine color. This study monitored changes in Vitis vinifera L. cv. Cabernet Sauvignon volatiles using a commercial conducting polymer electronic nose (ENose) during a five-day cold soak and postfermentation. Principal component analysis (PCA) of juice volatiles detected by the ENose during cold soak showed PCI accounted for 95.7% of the variation. Various volatile associations were made with specific ENose sensors. In comparison, PCA of must chemistries had 52.4% of the variation accounted for by PCI. The PCA of wine volatiles detected by GC-MS showed PCI accounted for 97.1% of the variation between control and cold soak treatment, where control wine volatiles were associated with several ethyl esters, while cold soak wine volatiles were associated with diethyl succinate, isovaleric acid, benzyl alcohol, 3-methyl butanol, cis-3-hexenol, gamma-nonalactone, benzaldehyde, 2-methyl propanol, phenethyl acetate, 1-octanol, beta-damascenone, terpinene-4-ol, gamma-butyrolactone, ethyl acetate, hexanoic acid, citronellol, phenethyl alcohol, and n-butanol. Comparatively, PCI accounted for 100% of the total variance when using the ENose to measure volatile composition. Sensory evaluation did not demonstrate significant differences in aroma between control and cold soak wines. This study demonstrates differences in volatile chemistry between control and cold soak wines, as well as the ability to use a conducting polymer ENose as a simple tool for analysis of volatiles.en
dc.format.mimetypeapplication/pdfen
dc.identifier.citationGardner, D. M.; Zoecklein, B. W.; Mallikarjunan, K., "Electronic Nose Analysis of Cabernet Sauvignon (Vitis vinifera L.) Grape and Wine Volatile Differences during Cold Soak and Postfermentation," Am. J. Enol. Vitic March 2011 vol. 62 no. 1 81-90. DOI: 10.5344/ajev.2010.09117en
dc.identifier.doihttps://doi.org/10.5344/ajev.2010.09117en
dc.identifier.issn0002-9254en
dc.identifier.urihttp://hdl.handle.net/10919/49438en
dc.identifier.urlhttp://www.ajevonline.org/content/62/1/81.fullen
dc.language.isoenen
dc.publisherAmerican Society for Enology and Viticultureen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectElectronic nosesen
dc.subjectCold soaken
dc.subjectCabernet sauvignonen
dc.subjectAromaen
dc.subjectVolatilesen
dc.subjectGlycosidesen
dc.subjectRed winesen
dc.subjectAromaen
dc.subjectTemperatureen
dc.subjectFlavoren
dc.subjectDiscriminationen
dc.subjectFermentationen
dc.subjectHydrolysisen
dc.subjectChardonnayen
dc.subjectExtractionen
dc.subjectGlycosidesen
dc.subjectBiotechnology & applied microbiologyen
dc.subjectFood science & technologyen
dc.subjectHorticultureen
dc.titleElectronic Nose Analysis of Cabernet Sauvignon (Vitis vinifera L.) Grape and Wine Volatile Differences during Cold Soak and Postfermentationen
dc.title.serialAmerican Journal of Enology and Viticultureen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

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