USE OF LYSOZYME AND OLIGOMERIC PROANTHOCYANIDIN TO REDUCE SULFUR DIOXIDE AND THE EVOLUTION OF VOLATILE COMPOUNDS IN ITALIAN RIESLING ICE WINE DURING AGING PROCESS

摘要: In order to reduce sulfur dioxide (SO2) level in ice wine making, the effects of low SO2, lysozyme and oligomeric proanthocyanidin (OPC) on volatile compounds were, respectively, studied during 1 year aging process. Based previous study, seven treatments Italian Riesling were carried out for monitoring evolution compounds. Results gas chromatography mass spectrometry (GC-MS) showed that, about 180 mg/L SO2 not only increased total alcohols content wine, but also significantly correlated with certain higher Meanwhile, final concentration medium-chain fatty acid ethyl esters corresponding acids found highly related adding. Moreover, OPC played a positive role stabilizing at around 200 mg/L, it mainly due its excellent ability free oxygen scavenging. Finally, principal components analysis (PCA) was conducted reclassify major 14 typical defined. Practical Application This article technically supported by our research: Development lysozyme-combined antibacterial system stabilize process three (alcohols, esters) It illustrated can be totally replaced after alcohol fermentation because extraordinary contribution composition, indicated an appropriate range addition (180–200 mg/L) contributes synthesis fruity floral bouquet aging. On other hand, improved activity LAB inhibition antioxidant aging, promoted evolution, which contributed more complexities bouquet. further proved utilization very promising beneficial reducing