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Fruity aroma is a crucial element in reflecting the flavor of wine, believed to be closely linked to esters and higher alcohols associated with the oxidation-reduction potential (ORP) of wine. In this work, the impact of ORP on the production of esters and higher alcohols, and consequently the fruity aroma in Cabernet Sauvignon (CS) and Ecolly wines were investigated. Results revealed that the maximum concentration of medium-chain fatty acid ethyl esters (MCFAEEs) was achieved at -80 mV, which was 48.78% and 25.10% higher than those of the CK groups (ORP without artificial control) in CS and Ecolly wines, respectively. However, the concentrations of acetates and higher alcohols in CS were not significantly different from that in CK, while those in Ecolly were elevated. Additionally, the temperate fruity aroma in CS and citrus aroma in Ecolly wines were enhanced at -80 mV. Partial least-squares regression further indicated that, higher alcohols contributed positively to these enhanced aromas of CS and Ecolly. MCFAEEs have also been suggested to have a positive impact on the fruity and floral aromas for CS and tropical fruity aroma for Ecolly wines. Our work provides an alternative for improving the aroma quality of wine through fermentation process.
Qu et al. (Wed,) studied this question.