Foods, Vol. 13, Pages 1247: Study on the Effect of Different Concentrations of SO2 on the Volatile Aroma Components of ‘Beibinghong’ Ice Wine

Foods, Vol. 13, Pages 1247: Study on the Effect of Different Concentrations of SO2 on the Volatile Aroma Components of ‘Beibinghong’ Ice Wine

Foods doi: 10.3390/foods13081247

Authors: Baoxiang Zhang Weiyu Cao Changyu Li Yingxue Liu Zihao Zhao Hongyan Qin Shutian Fan Peilei Xu Yiming Yang Wenpeng Lu

SO2 plays an important role in wine fermentation, and its effects on wine aroma are complex and diverse. In order to investigate the effects of different SO2 additions on the fermentation process, quality, and flavor of ‘Beibinghong’ ice wine, we fermented ‘Beibinghong’ picked in 2019. We examined the fermentation rate, basic physicochemical properties, and volatile aroma compound concentrations of ‘Beibinghong’ ice wine under different SO2 additions and constructed a fingerprint of volatile compounds in ice wine. The results showed that 44 typical volatile compounds in ‘Beibinghong’ ice wine were identified and quantified. The OAV and VIP values were calculated using the threshold values of each volatile compound, and t the effect of SO2 on the volatile compounds of ‘Beibinghong’ ice wine might be related to five aroma compounds: ethyl butyrate, ethyl propionate, ethyl 3-methyl butyrate-M, ethyl 3-methyl butyrate-D, and 3-methyl butyraldehyde. Tasting of ‘Beibinghong’ ice wine at different SO2 additions revealed that the overall flavor of ‘Beibinghong’ ice wine was the highest at an SO2 addition level of 30 mg/L. An SO2 addition level of 30 mg/L was the optimal addition level. The results of this study are of great significance for understanding the effect of SO2 on the fermentation of ‘Beibinghong’ ice wine.