Host: Japanese Sciety for Food Science and Technology
Name : The 71st Annual Meeting of Japanese Society for Food Science and Technology
Number : 71
Location : [in Japanese]
Date : August 29, 2024 - August 31, 2024
Pages 43-
【Objective】
Underwater-aged wine, known for its mysterious appearance and romantic aging story, is produced as a high-value product. However, there is little scientific knowledge about the flavor changes resulting from underwater aging. This study aims to obtain evidence of flavor changes in wine due to underwater aging and elucidate the chemical reaction mechanisms involved in the aging process.
【Methods】
Wine and wine model solutions, which are mixtures of ethanol and six organic acids, were stored underwater at a depth of 12 meters and in a refrigerator on land. Each sample was analyzed using GC-MS and sensory evaluation.
【Results】
GC-MS analysis of the wine model solution showed no significant difference in the concentration of organic acids and their ethyl esters between the underwater and land samples. However, the underwater samples contained 20 times more Compound X than the land samples. Compound X is reported to contribute to the fruity, sweet aroma of alcoholic beverages. The increase in Compound X was dependent on the aging period and ethanol concentration, and Intermediate Y was detected only in the underwater samples. This suggests that the reaction pathway of ethanol → Intermediate Y → Compound X occurs during underwater aging. In the Sensory evaluation, all panelists were able to distinguish the aroma of the underwater samples from that of the land samples, with the sweet aroma of Compound X being a contributing factor. Based on these results, this study proposes for the first time the chemical reactions occurring during underwater aging. The findings of this study are expected to lay the foundation for establishing a new food processing technique known as the "underwater aging method."
