Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effect

被引：0
作者：
Zhang, Xue [1 ,2 ]
Yang, Hui [1 ,2 ,3 ]
Liu, Na [4 ]
Sun, Jian [4 ]
Yao, Ruijia [5 ]
Shi, Fangzhou [2 ]
Li, Jiming [4 ]
Jiang, Wenguang [4 ]
Li, Hongying [6 ]
Zhang, Qingchen [7 ]
Zhang, Junxiang [1 ,2 ]
机构：
[1] Ningxia Univ, Sch Life Sci, Yinchuan 750021, Ningxia, Peoples R China
[2] Ningxia Univ, Sch Wine & Hort, Yinchuan 750021, Ningxia, Peoples R China
[3] Ningxia Med Univ, Inst Med Sci, Yinchuan 750004, Peoples R China
[4] Ningxia Changyu Longyu Estate Co Ltd, Yinchuan 750000, Ningxia, Peoples R China
[5] Ningxia Univ, Sch Adv Interdisciplinary, Zhongwei 750021, Ningxia, Peoples R China
[6] Ningxia Inst Meteorol Sci, Yinchuan 750002, Ningxia, Peoples R China
[7] Univ Florida, Coll Pharm, Gainesville, FL 32610 USA
来源：
FOOD CHEMISTRY-X | 2025年 / 25卷
关键词：
Geographical indication; Wines; Terroir; Volatile compounds; Phenolics; VITIS-VINIFERA L; BLANC; GENES; FRUIT;
D O I：
10.1016/j.fochx.2025.102191
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This study aimed to analyze the characteristics of Cabernet Sauvignon (CS) and Marselan (M) wines from different subregions on the eastern foothills of Helan Mountain. UHPLC-ESI-Q-ToF and HS-SPME-GC-MS were employed to analyze the metabolic properties of the wines, and QDA was combined for sensory characterization. The results indicated that chromaticity, total phenols, ethyl isobutyrate, n-decanoic acid, (-)-epigallocatechin, and epigallocatechin were key indicators for distinguishing CS wines from different subregions, whereas total acids, total phenols, hexanol, ethyl butyrate, protocatechuic acid, and (+)-catenin were key indicators for distinguishing M wines from different subregions. The richness and coordination of fruit, floral, dried fruit, spice, and green flavors in the wine were key indicators determining the flavor characteristics of wine in winemaking area. The key compounds with aroma of green, fruity, and floral that determine the core aroma, aroma coordination, and elegance of wine in the winemaking area include cis-2-exen-1-ol, ethyl palmate, octanoic acid, and n-decanoic acid.
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页数：12
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