Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum Extract Article Swipe
Anh N.H. Nguyen
,
Dimitra L. Capone
,
Trent E. Johnson
,
David W. Jeffery
,
Lukas Danner
,
Susan E.P. Bastian
·
YOU?
·
· 2019
· Open Access
·
· DOI: https://doi.org/10.3390/foods8110538
YOU?
·
· 2019
· Open Access
·
· DOI: https://doi.org/10.3390/foods8110538
Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to investigate its impact on the juice fermentation kinetics, and the chemical composition and sensory properties of the resulting wines. The fermentation kinetics of red grape juice were not significantly different between ferments. Basic chemical analyses plus headspace solid-phase micro-extraction (HS-SPME), gas chromatography‒mass spectrometry (GC-MS), and a rate-all-that-apply (RATA) (n = 65) sensory panel were used to investigate the influence of GL extract additions on wine composition and sensory characteristics. Of the 54 sensory attributes assessed, 39 significantly differentiated the wines. A clear separation between GL wine treatments was evident with PLS regression, where specific volatiles were correlated with relevant sensory attributes that dominated the wines. These products could be promising for emerging wine markets.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/foods8110538
- https://www.mdpi.com/2304-8158/8/11/538/pdf?version=1573656104
- OA Status
- gold
- Cited By
- 23
- References
- 45
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W2983173020
All OpenAlex metadata
Raw OpenAlex JSON
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https://openalex.org/W2983173020Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3390/foods8110538Digital Object Identifier
- Title
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Volatile Composition and Sensory Profiles of a Shiraz Wine Product Made with Pre- and Post-Fermentation Additions of Ganoderma lucidum ExtractWork title
- Type
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articleOpenAlex work type
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enPrimary language
- Publication year
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2019Year of publication
- Publication date
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2019-11-01Full publication date if available
- Authors
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Anh N.H. Nguyen, Dimitra L. Capone, Trent E. Johnson, David W. Jeffery, Lukas Danner, Susan E.P. BastianList of authors in order
- Landing page
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https://doi.org/10.3390/foods8110538Publisher landing page
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https://www.mdpi.com/2304-8158/8/11/538/pdf?version=1573656104Direct link to full text PDF
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://www.mdpi.com/2304-8158/8/11/538/pdf?version=1573656104Direct OA link when available
- Concepts
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Wine, Chemistry, Fermentation, Food science, Ganoderma, Sensory analysis, Composition (language), Ganoderma lucidum, Linguistics, PhilosophyTop concepts (fields/topics) attached by OpenAlex
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23Total citation count in OpenAlex
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2025: 7, 2024: 3, 2023: 5, 2022: 5, 2021: 2Per-year citation counts (last 5 years)
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45Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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