Effects of micro-oxygenation on the aroma of Cabernet Sauvignon wine from Ningxia,China  

作　　者：Zhong Zhang Qingchen Zhang Huiqing Wang Hongchuan Xia Lijun Sun Junxiang Zhang 

机构地区：[1]School of Life Sciences,Ningxia University,Yinchuan 750021,China [2]College of Pharmacy,University of Florida,Gainesville FL32610,USA [3]School of Agriculture,Ningxia University,Yinchuan 750021,China [4]School of Food and Wine,Ningxia University,Yinchuan 750021,China [5]China Wine Industry Technology Institute,Yinchuan 750021,China

出　　处：《International Journal of Agricultural and Biological Engineering》2022年第4期251-263,共13页国际农业与生物工程学报（英文）

基　　金：The authors acknowledge that this work was financially supported by the National Natural Science Foundation of China(Grant No.31960472).

摘　　要：Micro-oxygenation (MOX) is an effective post-harvest technique for the flavor improvement of grape wine. This study investigated the effect of MOX on the aroma quality of Ningxia wine for the first time. Three sub-region Cabernet Sauvignon dry red wines were treated with different levels of oxygen before or after malolactic fermentation. The wine aroma was analyzed through gas chromatography-mass spectrometry (GC-MS) and quantitative descriptive analysis (QDA) after six months of aging. The data obtained demonstrated that the dose and timing of oxygen addition were key factors influencing the effectiveness of MOX. The most noticeable modifications in wine aroma compounds were generated by an oxygen dosage of 30 (mL/L)/month added before malolactic fermentation. Predominantly, the concentrations of 2-phenylethanol, benzaldehyde, diacetyl, and 2,3-pentanedione showed an increased pattern upon MOX treatments. The sensory analysis revealed that MOX improved the aroma quality of wine by decreasing green and animal odors, meanwhile enhancing the olfactory intensities of dried fruits, flowers, and nuts. This work confirmed that MOX was suitable for aroma modification of Cabernet Sauvignon dry red wine from Ningxia and established a preliminary MOX procedure that can serve as a reference for future applications.

关 键 词：grape wine MICRO-OXYGENATION volatile organic compounds aroma profiles Ningxia 

分 类 号：O61[理学—无机化学]