Research Article | OPEN ACCESS
The Degree of the Physical Maturation of Wine Using Laser Raman Spectroscopy
1Kaizheng Zhang, 2Wei Chen and 1Xinzhi Cao
1College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000
2College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 210000, China
Advance Journal of Food Science and Technology 2016 12:719-723
Received: May 24, 2016 | Accepted: July 18, 2016 | Published: December 25, 2016
Abstract
The study aimed to explore the most appropriate physical maturation periods of wines made from different raw materials. Eight wine samples stored for different periods including a hull-less barley wine, a maize wine, a rice wine and a glutinous rice wine were examined using laser Raman spectroscopy. The Raman intensity ratio at 3200/3400 cm was used as an indicator of the degree of physical maturation of the tested samples. Results showed that the most appropriate physical maturation periods were 15, 30 and 10 and 20 months, respectively for the hull-less barley wine, the maize wine, the rice wine and the glutinous rice wine, respectively; continued aging beyond these periods had almost no effect on physical maturation, except that it did lower the physical maturation of the glutinous rice wine. The maturation process for the maize wine was rapid and sustainable and the degree of maturation was excellent. Moreover, the Raman intensity ratio at the end of maturation was about 3-4 times that of the other wines; this finding was consistent with the sensory evaluation results. A good correlation between the Raman intensity ratio and the gross value for the total acidity and amino acid content was also found for the wines investigated.
Keywords:
Physical maturation, Raman intensity ratio, Raman spectroscopy, wine,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
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