Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China
Many of wines from western China suffer from the short lifespan of aging. This study was conducted to investigate the effects of grape dehydration on aging potential of fortified sweet wines. Compared with the control wine (CK), dehydration significantly raised the sugar, organic acids and acetic es...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000434 |
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| author | Xiaoxi Zhang Kaixian Wang Qun Wang Zhenan Shi Hélder Oliveira Nuno Mateus Fuliang Han |
| author_facet | Xiaoxi Zhang Kaixian Wang Qun Wang Zhenan Shi Hélder Oliveira Nuno Mateus Fuliang Han |
| author_sort | Xiaoxi Zhang |
| collection | DOAJ |
| description | Many of wines from western China suffer from the short lifespan of aging. This study was conducted to investigate the effects of grape dehydration on aging potential of fortified sweet wines. Compared with the control wine (CK), dehydration significantly raised the sugar, organic acids and acetic esters content of G20 and G40 wines (made by 20 % and 40 % weight loss grapes). Dehydration also enhanced the stability of anthocyanins and the color of wines. After 24 months of aging, G20 had the highest monomeric anthocyanin content, and the variations of a⁎, b⁎ and H⁎ab values were lowest in G40. Furthermore, dehydrated samples presented better aging stability with the improved sensory characteristics such as stronger black fruit fragrance, fuller body and richer aftertaste. In general, Syrah fortified sweet wine provides a new option for high quality wines with stable color, concentrated aroma, rich taste, and high aging potential in Ningxia of China. |
| format | Article |
| id | doaj-art-f5d227902dda4bd388b39f24a46eab45 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-f5d227902dda4bd388b39f24a46eab452025-02-08T05:01:06ZengElsevierFood Chemistry: X2590-15752025-02-0126102197Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of ChinaXiaoxi Zhang0Kaixian Wang1Qun Wang2Zhenan Shi3Hélder Oliveira4Nuno Mateus5Fuliang Han6College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, ChinaCollege of Enology, Northwest A&F University, Yangling 712100, Shaanxi, ChinaCollege of Enology, Northwest A&F University, Yangling 712100, Shaanxi, ChinaCollege of Enology, Northwest A&F University, Yangling 712100, Shaanxi, ChinaRequimte/Laqv, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, PortugalRequimte/Laqv, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, PortugalCollege of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China; Shaanxi Engineering Research Center for Viti-Viniculture, Northwest A&F University, Yangling 712100, Shaanxi, China; Heyang Experimental Demonstration Station, Northwest A&F University, Weinan 715300, Shaanxi, China; Corresponding author at: College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China.Many of wines from western China suffer from the short lifespan of aging. This study was conducted to investigate the effects of grape dehydration on aging potential of fortified sweet wines. Compared with the control wine (CK), dehydration significantly raised the sugar, organic acids and acetic esters content of G20 and G40 wines (made by 20 % and 40 % weight loss grapes). Dehydration also enhanced the stability of anthocyanins and the color of wines. After 24 months of aging, G20 had the highest monomeric anthocyanin content, and the variations of a⁎, b⁎ and H⁎ab values were lowest in G40. Furthermore, dehydrated samples presented better aging stability with the improved sensory characteristics such as stronger black fruit fragrance, fuller body and richer aftertaste. In general, Syrah fortified sweet wine provides a new option for high quality wines with stable color, concentrated aroma, rich taste, and high aging potential in Ningxia of China.http://www.sciencedirect.com/science/article/pii/S2590157525000434DehydrationSyrahFortified sweet winePhenolicOrganoleptic property |
| spellingShingle | Xiaoxi Zhang Kaixian Wang Qun Wang Zhenan Shi Hélder Oliveira Nuno Mateus Fuliang Han Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China Food Chemistry: X Dehydration Syrah Fortified sweet wine Phenolic Organoleptic property |
| title | Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China |
| title_full | Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China |
| title_fullStr | Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China |
| title_full_unstemmed | Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China |
| title_short | Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China |
| title_sort | effect of dehydration of syrah grape berries on the aging potential of fortified sweet wines in ningxia of china |
| topic | Dehydration Syrah Fortified sweet wine Phenolic Organoleptic property |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000434 |
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