Effect of sodium sulfite, tartaric acid, tannin, and glucose on rheological properties, release of aroma compounds, and color characteristics of red wine
Wang, H., Hefei University of Technology, Hefei, China | Ni, Z.J., Hefei University of Technology, Hefei, China | Ma, W.P., North Minzu University, Yinchuan, China | Song, C.B., North Minzu University, Yinchuan, China | Zhang, J.G., Hefei University of Technology, Hefei, China | Thakur, K., Hefei University of Technology, Hefei, China | Wei, Z.J., Hefei University of Technology, Hefei, China
In this study, we evaluated the effect of addition of non-volatile compounds (sodium sulfite, tartaric acid, tannin, and glucose) on the rheological properties, release of aroma compounds, and color of the red wine. While determining the rheological properties of the supplemented samples, non-Newtonian fluidic and shear-thinning behavior of samples was noticed. The viscosity of these samples was found in negative correlation with the dose of addition of various non-volatile substances. The aroma profile of red wine after additions showed the change in the release of the nine key aroma compounds. Among them ethyl hexanoate, phenylethyl alcohol, octanoic acid, diethyl succinate, and ethyl octanoate were profoundly increased. Further, the color of red wines was improved in the presence of tartaric acid and tannin. Overall, supplementation of various substances during storage period of three different wines could enormously affect the sensory characteristics in a dose dependent manner.
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