数字农科院2.0

Analysis of the Effects of Post-Fermentation Freezing Treatment on the Flavor Characteristics of Beibinghong Ice Wine by HPLC and HS-GC-IMS

文献类型： 外文期刊

作者： Yining Sun;Pengqiang Yuan;Guoliang Liu;Yiming Yang;Nan Shu;Wenpeng Lu

作者机构：

关键词： freezing treatment;HPLC;HS-GC-IMS;ice wine;sensory evaluation

期刊名称： Foods

ISSN： 2304-8158

年卷期： 2025 年 14 卷 9 期

页码：

收录情况： SCIE（2025版）

摘要： This study aimed to investigate the effects of post-fermentation freezing treatment on the flavor characteristics of Beibinghong ice wine. Physicochemical indices, organic acids, volatile compound content, odor activity values (OAVs), and sensory attributes of ice wines subjected to different treatments were systematically analyzed using high-performance liquid chromatography (HPLC), headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), sensory evaluation, and orthogonal partial least squares discriminant analysis (OPLS-DA). The results demonstrated significant differences in fundamental physicochemical indices between freezing-treated and control samples. The freezing treatment significantly reduced total acid, total sugar, and tannin content, thereby alleviating cloyingly sweet and pungent taste sensations and achieving a more harmonious and balanced flavor profile. Concurrently, alterations in the levels of esters, alcohols, and other volatile compounds were observed, with 10% alcohol-by-volume (ABV) freezing-treated samples exhibiting optimal performance in aromatic complexity (featuring fruity and honey notes) and taste balance. Sensory evaluation further confirmed that freezing treatment enhanced the delicacy and complexity of ice wine aromas. This study demonstrates that post-fermentation freezing treatment effectively optimizes the flavor profile of ice wine, providing a theoretical foundation for refining ice wine production processes.

分类号：

  • 相关文献

[1]不同商用酿酒酵母对软枣猕猴桃果酒有机酸和挥发性物质的影响. 温锦丽,孙怡宁,原鹏强,何艳丽,孙博位,严一平,谭越,路文鹏. 2024

[2]Study on the Effect of Different Concentrations of SO2 on the Volatile Aroma Components of ‘Beibinghong’ Ice Wine. Baoxiang Zhang,Weiyu Cao,Changyu Li,Yingxue Liu,Zihao Zhao,Hongyan Qin,Shutian Fan,Peilei Xu,Yiming Yang,Wenpeng Lu. 2024

[3]Flavor Quality Analysis of Ten Actinidia arguta Fruits Based on High-Performance Liquid Chromatography and Headspace Gas Chromatography–Ion Mobility Spectrometry. Jinli Wen,Yue Wang,Yanli He,Nan Shu,Weiyu Cao,Yining Sun,Pengqiang Yuan,Bowei Sun,Yiping Yan,Hongyan Qin,Shutian Fan,Wenpeng Lu. 2023

[4]'Beibinghong': A new grape cultivar for brewing ice red wine. Zhang, Qing-Tian,Fan, Shu-Tian,Song, Run-Gang,Lu, Wen-Peng. 2014

[5]Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis. Jinli Wen,Yue Wang,Weiyu Cao,Yanli He,Yining Sun,Pengqiang Yuan,Bowei Sun,Yiping Yan,Hongyan Qin,Shutian Fan,Wenpeng Lu. 2023

[6]HS-GC-IMS detection of volatile organic compounds in Acacia honey powders under vacuum belt drying at different temperatures. Duo Feng,Jing Wang,Yue He,Xiao jiao Ji,Hui Tang,Yong mei Dong,Wen jie Yan. 2021

[7]Effect of Flaxseed Supplementation in Diet of Dairy Cow on the Volatile Organic Compounds of Raw Milk by HS-GC–IMS. Guoxin Huang,Ning Li,Kaizhen Liu,Jiyong Yang,Shengguo Zhao,Nan Zheng,Jinhui Zhou,Yangdong Zhang,Jiaqi Wang. 2022

[8]Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage. Hongqiang Li,Bin Xi,Xiaoling Yang,Hongbo Wang,Xiaona He,Weihong Li,Yaqin Gao. 2022

[9]Analysis of Volatile Components in Dried Fruits and Branch Exudates of Schisandra chinensis with Different Fruit Colors Using GC-IMS Technology. Yiping Yan,Wenpeng Lu,Taiping Tian,Nan Shu,Yiming Yang,Shutian Fan,Xianyan Han,Yunhua Ge,Peilei Xu. 2023

[10]GC-IMS and multivariate analyses of volatile organic components in different Chinese breeds of chickens. Li H.,Zhao X.,Qin S.,Li J.,Tang D.,Xi B.. 2024

[11]Analysis of the differences in volatile compound content and flavor composition characterization of Schisandra chinensis fruits from different regions. Yiping Yan,Pengqiang Yuan,Jingmeng Zhu,Yanli Wang,Yining Sun,Taiping Tian,Guoliang Liu,Yiming Yang,Shutian Fan,Changyu Li,Bowei Sun,Wenpeng Lu,Peilei Xu. 2025

[12]Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breeds. Xu, Yuqian,Yang, Qingfeng,Zheng, Xiaochun,Yang, Huiguo,Schroyen, Martine,Zhang, Dequan,Hou, Chengli. 2025

[13]HS-GC-IMS couples with convolutional neural network for Burkholderia gladioli pv. Cocovenenans detection in Auricularia Auricula. Chen Niu,Mincheng Zhao,Qinglin Sheng,Yuanchun Wu,Zihan Song,Jianping Wei,Yahong Yuan,Tianli Yue. 2025

[14]Utilizing Headspace–Gas Chromatography–Ion Mobility Spectroscopy Technology to Establish the Volatile Chemical Component Fingerprint Profiles of Schisandra chinensis Processed by Different Preparation Methods and to Perform Differential Analysis of Their Components. Yiping Yan,Bowei Sun,Mengqi Wang,Yanli Wang,Yiming Yang,Baoxiang Zhang,Yining Sun,Pengqiang Yuan,Jinli Wen,Yanli He,Weiyu Cao,Wenpeng Lu,Peilei Xu. 2024

[15]Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches. Yaxi Zhou,Diandian Wang,Jian Zhao,Yu Guo,Wenjie Yan. 2025

[16]Investigation of Volatile Organic Compounds of Whole-Plant Corn Silage Using HS-SPME-GC-MS, HS-GC-IMS and E-Nose. Yinge Chen,Lulu Wang,Yawei Zhang,Nan Zheng,Yuanqing Zhang,Yangdong Zhang. 2025

[17]The Metabolic Network of Chilled Yak Meat During Storage Was Constructed Based on Metabolomics Technology. Xingdong Wang,Shaoke Guo,Lin Xiong,Xiaoyun Wu,Pengjia Bao,Yandong Kang,Mengli Cao,Ziqiang Ding,Liyan Hu,Chunnian Liang,Jie Pei,Xian Guo. 2025

[18]Analysis of Volatile Organic Compounds in Wines from Vitis amurensis Varieties in Xinjiang, China. Sun, Yining,Wang, Mengqi,Cao, Weiyu,Ma, Mingjie,Xu, Peilei,Li, Changyu,Pan, Yue,Lu, Wenpeng. 2025

[19]Influence of pre-drying treatments on physicochemical and organoleptic properties of explosion puff dried jackfruit chips. Yi, Jianyong,Zhou, Linyan,Bi, Jinfeng,Chen, Qinqin,Liu, Xuan,Wu, Xinye.

[20]Physiochemical properties of rice starch for production of vermicelli with premium quality. Xie, L. H.,Tang, S. Q.,Luo, J.,Wei, X. J.,Shao, G. N.,Jiao, G. A.,Sheng, Z. H.,Hu, P. S.,Xie, L. H.,Tang, S. Q.,Luo, J.,Wei, X. J.,Shao, G. N.,Jiao, G. A.,Sheng, Z. H.,Hu, P. S..

作者其他论文 更多>>