Issue 18, 2023

Variations in physicochemical characteristics, antioxidant activity, phenolic and volatile profiles, and sensory attributes of tea-flavored Chardonnay wine during bottle aging

Abstract

A novel Chardonnay wine flavored with either green tea or black tea was subjected to bottle aging for 9 months, and the physicochemical properties, antioxidant capacity, total phenolic content, volatile content and sensory properties were monitored. There were 272 phenolic and non-phenolic compounds characterized in the aged Chardonnay wines, including newly formed 9, 1, 3 and 8 phenolic compounds and 10, 6, 1 and 6 non-phenolic compounds after aging for 1, 3, 6 and 9 months, respectively. For all the aged wines, catechin was determined as the most abundant phenolic compound, and epigallocatechin mainly contributed toward the antioxidant power. A total of 54 volatile compounds were identified in the aged Chardonnay wines, including 17 odor-active compounds. The aging process diminished floral and fruity odors, but intensified green odor. The consumer study revealed the highest consumer liking for 1% (w/v) black tea infused wine. This study revealed the quality and bioactivity of this novel flavored wine type during aging which is critical to understand the shelf-life and functionality of the product.

Graphical abstract: Variations in physicochemical characteristics, antioxidant activity, phenolic and volatile profiles, and sensory attributes of tea-flavored Chardonnay wine during bottle aging

Supplementary files

Article information

Article type
Paper
Submitted
31 Jul 2023
Accepted
29 Aug 2023
First published
31 Aug 2023

Food Funct., 2023,14, 8545-8557

Variations in physicochemical characteristics, antioxidant activity, phenolic and volatile profiles, and sensory attributes of tea-flavored Chardonnay wine during bottle aging

Z. Liang, P. Zhang, X. Zeng and Z. Fang, Food Funct., 2023, 14, 8545 DOI: 10.1039/D3FO03137C

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