Geographical characterization of wines from seven regions of China by chemical composition combined with chemometrics: Quality characteristics of Chinese 'Marselan' wines

被引：6
作者：
Wang, Yue [1 ,2 ]
Li, Caihong [3 ]
Ge, Qian [1 ,2 ,3 ]
Huo, Xingsan [1 ]
Ma, Tingting [2 ]
Fang, Yulin [2 ]
Sun, Xiangyu [1 ]
机构：
[1] Northwest A&F Univ, Coll Enol, Viti viniculture Engn Technol Ctr, State Forestry & Grassland Adm,Shaanxi Engn Res Ct, Yangling 712100, Peoples R China
[2] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China
[3] Inst Qual Stand & Testing Technol Agroprod Ningxia, Yinchuan 750002, Peoples R China
来源：
FOOD CHEMISTRY-X | 2024年 / 23卷
关键词：
Chemical profile; GC-MS; Antioxidant capacity; Intelligent sensory; ORGANIC-ACIDS; RED WINES; ANTHOCYANINS; SAUVIGNON; PROFILES; IMPACT;
D O I：
10.1016/j.fochx.2024.101606
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study investigated the basic and functional compositions, volatile compounds, intelligent sensory characteristics and antioxidant capacity of the commercial 'Marselan' wines from seven Chinese regions. The Nei Mongol wines featured high total reducing sugar, fructose, ammonia nitrogen, 17 monomeric phenolic acids contents and elevated antioxidant capacity. Malic acid was the only organic acid that significantly different in all seven regions. Malvidin-3-O-glucoside and trans-peonidin-3-O-(6-O-p-coumaryl)-glucoside showed the highest and lowest contents. A total of 102 volatiles was detected and Hebei wines had the most (91). Hexanoic acid and beta-damascenone were considered to have high potential sensory effects (OAV >= 1) as compounds detected in all regions. Floral, sweet, and fruity were the most important aroma series. E-eye analysis revealed the colors of the samples tended to yellowish with aging. PCA and OPLS-DA based on the basic wine composition, monomeric organic acids and anthocyanins allowed achieving a discrimination of the seven regions, respectively.
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页数：12
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