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This research explored the effects of using Accentuated Cut Edges (ACE) and macerating enzymes on the aroma and sensory profile of Marquette red wines after nine months of aging. The aroma analysis was conducted using gas chromatography-mass spectrometry (GC-MS) with solid-phase microextraction (SPME). The intensity of basic sensory attributes, including color, aroma, taste, and mouthfeel, were evaluated by eight trained panelists through descriptive analysis using 15 cm line scales. ACE treatment affected the aroma compounds profile, as suggested by the increased response ratio of ethyl butanoate, ethyl 2-methylpropanoate, and ethyl 3-methylbutanoate. Statistically, it significantly intensified honey (by 1.6 times) and green apple (by 2.1 times) notes, as perceived by panelists, compared to the control during the sensory descriptive analysis. Regardless of the type of enzymes, combined ACE and enzymes treatment amplified the color intensity of wine by up to 71.4% as observed by panelists, though this was not captured by spectrophotometric measurements (p > 0.05) from the previous study. A lower concentration of ester-derived compounds was found in ACE with enzymes wines, which was associated with the lower intensity of fruity notes during the descriptive analysis. Notably, none of the treatments affected astringency perception, likely due to the low concentration and small molecular weight of condensed tannins, alongside changes in the composition of soluble polysaccharide in Marquette red wines. [ABSTRACT FROM AUTHOR]

Accentuated Cut Edges (ACE) is a recently developed grape must extraction technique, which mechanically breaks grape skins into small fragments but maintains seed integrity. This study was the first to elucidate the effect of ACE on Shiraz wine’s basic chemical composition, colour, phenolic compounds, polysaccharides and sensory profiles. A further aim was to investigate any potential influence provided by ACE on the pre-fermentation water addition to must. ACE did not visually affect Shiraz wine colour, but significantly enhanced the concentration of tannin and total phenolics. Wine polysaccharide concentration was mainly increased in response to the maceration time rather than the ACE technique. ACE appeared to increase the earthy/dusty flavour, possibly due to the different precursors released by the greater skin breakage. The pre-fermentation addition of the water diluted the wine aromas, flavours and astringency profiles. However, combining the ACE technique with water addition enhanced the wine textural quality by increasing the intensities of the crucial astringent wine quality sub-qualities, adhesive and graininess. Furthermore, insights into the chemical factors influencing the astringency sensations were provided in this study. This research indicates that wine producers may use ACE with pre-fermentation water dilution to reduce the wine alcohol level but maintain important textural components.

Accentuated Cut Edges (ACE) is a recently developed grape must extraction technique, which mechanically breaks grape skins into small fragments but maintains seed integrity. This study was the first to elucidate the effect of ACE on Shiraz wine's basic chemical composition, colour, phenolic compounds, polysaccharides and sensory profiles. A further aim was to investigate any potential influence provided by ACE on the pre-fermentation water addition to must. ACE did not visually affect Shiraz wine colour, but significantly enhanced the concentration of tannin and total phenolics. Wine polysaccharide concentration was mainly increased in response to the maceration time rather than the ACE technique. ACE appeared to increase the earthy/dusty flavour, possibly due to the different precursors released by the greater skin breakage. The pre-fermentation addition of the water diluted the wine aromas, flavours and astringency profiles. However, combining the ACE technique with water addition enhanced the wine textural quality by increasing the intensities of the crucial astringent wine quality sub-qualities, adhesive and graininess. Furthermore, insights into the chemical factors influencing the astringency sensations were provided in this study. This research indicates that wine producers may use ACE with pre-fermentation water dilution to reduce the wine alcohol level but maintain important textural components. [ABSTRACT FROM AUTHOR]