Investigating the effect of unripe grape juice on taste-relevant compositions of two white wines



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This study aimed to investigate °Brix, pH, TA, five sugars, six organic acids, total polyphenols, six phenolics, 20 free amino acids, and five 5′-nucleotides in one verjuice, five ripe grape juices, and five wines. Folin–Ciocalteu was used to quantify total polyphenols, HPLC was used to quantify sugars, organic acids, phenolics, selected free amino acids, and 5′-nucleotides, while GC-MS was used to quantify major free amino acids. The results showed wines fermented from ripe grape juice including 11% verjuice compared with wines without verjuice addition: the °Brix, sugars, total polyphenols, and amino acids were unchanged; pH decreased ~1.1 times, TA increased ~1.3 times, caftaric acid increased ~1.4 times; caffeic acid decreased ~1.4 – 1.9 times; malic acid increased ~1.8 times; 5′-AMP decreased ~1.2 times. These taste-relevant compositions were unchanged in wines fermented from ripe grape juice with 2.2% verjuice addition compared with wines fermented from ripe grape juice alone.



Impact of upcycled unripe grape agricultural biomass on the quality of wines., Investigating basic and mouth sensation taste-relevant compounds and potential flavor enhancers.