Study on the relationship between flavor components and quality of ice wine during freezing and brewing of 'beibinghong' grapes

• Published in: Food Chemistry: X 2023-12, Vol.20, p.101016-101016, Article 101016
• Main Authors: Li, Penghui, Jia, Yuanlong, Cai, Donglin, Wang, Xinyuan, Liu, Jiahua, Zhu, Rongchen, Wang, Zhitong, He, Yang, Wen, Liankui
• Format: Article
• Language: English
• Subjects: Aroma; Aroma precursor; Fragrance mechanism; Ice wine; Taste
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2023.101016

[Display omitted] •The changes of taste components of ice wine were analyzed for the first time.•The effect of the freezing period on the aroma compounds of ice wine was studied.•Pearson correlation coefficient revealed the association of aroma precursors with key aroma compounds.•The metabolic pathways of the key aroma compounds were speculated. Ice wine has prominent fruity sweetness and unique, rich aroma compared to wine. The sweetness was accumulating, the acidity and astringency tended to soften of grape berry during the freezing period. The process gave the ice wine balanced taste, with prominent honey sweetness, accompanied by refreshing alcoholic taste, soft acidity and astringency. Eleven key aroma compounds were identified in ice wine through GC–MS and ROAV values. The key aroma compounds were analyzed with Pearson correlation coefficient and fragrance mechanism were speculated. Ethyl acetate and 1-octen-3-ol derived from the aroma of grape, are produced by anaerobic metabolism and lipoxygenase pathways of pyruvate and linoleic acid, respectively. Ester aromas, 2-phenylethanol and 2-methylbutanal were derived from the brewing process, were produced by octanoic acid, caproic acid, phenylalanine and isoleucine through lipid metabolism, Ehrlich pathway and Strecker pathway, respectively. Proposed corresponding control methods based on factors that affect the formation of ice wine aromas.