Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young 'cabernet sauvignon' wines

被引：2

作者：

Zang, Xiaomin ^{[1
]}

Du, Qing ^{[1
]}

Jiang, Jiao ^{[1
]}

Liang, Yan-ying ^{[1
]}

Ye, Dongqing ^{[2
]}

Liu, Yanlin ^{[1
,3
]}

机构：

[1] Northwest A&F Univ, Coll Enol, Yangling 712100, Shaanxi, Peoples R China

[2] Guangxi Acad Agr Sci, Guangxi Key Lab Fruits & Vegetables Storage Proc T, Nanning 530007, Peoples R China

[3] Northwest A&F Univ, Ningxia Helan Mt East Foothill Wine Expt & Demonst, Yongning 750104, Ningxia, Peoples R China

来源：

FOOD CHEMISTRY-X | 2025年 / 25卷

基金：

中国国家自然科学基金;

关键词：

Saccharomyces cerevisiae; Young wine flavor profile; Young profile Volatile compound; Quantitative descriptive analysis; Multivariate statistical analysis; SENSORY PROPERTIES; HARVEST TIME; RED WINES; AROMA; YEAST; FERMENTATION;

D O I：

10.1016/j.fochx.2024.102066

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Grape maturity and yeast strains are crucial to determining young wine quality. This study evaluates the impact of three grape maturity levels with sugar contents of 22, 25, and 28 degrees Brix combined with two S. cerevisiae strains selected from distinct terroirs on the Cabernet Sauvignon wine profile in the Ningxia Qingtongxia region in China. Physicochemical parameters and volatile aroma compounds were analyzed and quantitative descriptive analysis was performed on wine samples. The results indicated that berry ripeness primarily influenced physicochemical profiles, while aroma characteristics were affected by both grape maturity and yeast strain. Some esters and higher alcohols increased with grape maturity. Late-harvest wines scored significantly higher in aroma and taste quality than early-harvest wines. The CECA strain yielded wines with elevated medium-chain ester levels, reduced higher alcohols, improved balance and purity, and enhanced the typical aroma of blackberry, spice, and dark chocolate.

引用

页数：10

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