Use of Lysozyme and Oligomeric Proanthocyanidin to Reduce Sulfur Dioxide and the Evolution of Volatile Compounds in Italian Riesling Ice Wine During Aging Process
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- 作者：Kai Chen ; Shun-Yu Han ; Min Li and Wen-Jun Sheng
- 刊名：Journal of Food Processing and Preservation
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：41
- 期：1
- 全文大小：217K
- ISSN：1745-4549
文摘
In order to reduce sulfur dioxide (SO2) level in ice wine making, the effects of low SO2, lysozyme and oligomeric proanthocyanidin (OPC) on the volatile compounds were, respectively, studied during 1 year aging process. Based on the previous study, seven treatments of Italian Riesling ice wine were carried out for monitoring the evolution of volatile compounds. Results of gas chromatography mass spectrometry (GC-MS) showed that, about 180 mg/L SO2 not only increased total alcohols content in Italian Riesling ice wine, but also significantly correlated with certain higher alcohols during 1 year aging process. Meanwhile, the final concentration of medium-chain fatty acid ethyl esters and the corresponding fatty acids were found highly related to lysozyme adding. Moreover, OPC played a positive role in stabilizing the total content of esters at a level around 200 mg/L, it mainly due to its excellent ability of free oxygen scavenging. Finally, principal components analysis (PCA) was conducted to reclassify major volatile compounds and 14 typical volatile components were defined.