LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Linna Song,Xiaohan Sun,Baohui Shi,Weiming Yang,Wen Ma
Condensed tannins are essential components in red wines, which not only contribute to their astringency effect but also determine wine quality. However, the evolution of tannins during vinification and wine aging remains unclear. Hence, this investigation analyzed the chemosensory characteristics of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and MerlotCanalysis of condensed tannins and their astringency perception in Marselan, Cabernet Sauvignon and Merlotred wine during an industrial-scale winemaking procedure, via both non-targeted UPLC–Q-ToF and QDA techniques. The results indicated that Marselan exhibited the highest total tannins content, galloylation, prodelphinidins and astringency intensity among the three studied varieties. 13 tannins molecules were found to be the key molecule tannins (VIP>1) during Marselan aging evolution, whereas 14 and 15 molecule tannins were revealed as the key (VIP>1) in Cabernet Sauvignon and Merlot wines, respectively. Furthermore, the sensory results demonstrated that, after aging for 9 months, the astringency sub-quality of Merlot wine evolved at a slower rate than the other two. Additionally, astringency intensity was significantly positively ( p < 0.001) correlated with total tannins, mDP, and (E)G% for all three varieties, while astringency sub-quality was significantly negatively ( p < 0.001) correlated with total tannins and (E)G%, according to a correlation analysis of chemosensory metabolomic results. For Marselan, Cabernet Sauvignon, and Merlot, respectively, DP5-C, DP1-C, and the majority of key tannins (VIP>1) significantly adversely correlate with astringency sub-quality.
研究领域:
食品科学
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感官分析
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葡萄栽培学
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产品关联
DOI
高影响因子
Food Chemistry-X
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2025
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IF 8.2
Xue Zhang,Hui Yang,Na Liu,Jian Sun,Ruijia Yao,Fangzhou Shi,Jiming Li,Wenguang Jiang,Hongying Li,Qingchen Zhang,JunXiang Zhang
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.
研究领域:
食品科学
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葡萄栽培学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
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2024
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IF 3.2
Qiaomin Chen,Yangyang Bai,Xinyang Liu,Wenxiu Yue,Fuliang Han
Marselan is a red wine grape variety with great brewing prospects. The aim of this study was to investigate the effect of postharvest indoor dehydration on the quality of Marselan grapes. For two consecutive years, the harvested grapes were dehydrated naturally indoors (24–28°C). Fresh grapes were used as a control, and dehydrated samples were taken every 7 days during the period of dehydration until ending at day 28. Dehydration treatment increased degrees Brix, reducing sugars, glycerol, and malic acid. On day 7, there was an increase in protocatechuic acid, p -coumaric acid, and total tannin of 26.00%–27.73%, 11.43%–52.52%, and 39.74%–70.45%, respectively. With increasing dehydration time, total phenols, total flavonoids and total flavanols in the skins were decreased by 17.05%–38.13%, 24.32%–57.38%, and 17.05%–59.48%, respectively, with an increase in pH, citric acid, and ascorbic acid contents of grape juice by 7.66%–21.43%, 100%–137.50%, and 61.29%–258.82%, respectively. On day 21, the esters were increased by 1.10–1.75 factors. Partial least square–discriminant analysis result of volatile compounds showed that ethyl acetate, 1-propanol, 1-propanol, 2-methyl-, 1-hexanol, and 1-butanol, 3-methyl- were the predominant characteristic flavor compounds during dehydration of Marselan grapes. The effect of indoor dehydration on Marselan grape quality offered application value for China's later dehydration wine production.
研究领域:
农学
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食品科学
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酿酒学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Yue Wang,Jianing Li,Tingting Zhu,Yiran Li,Jinyu Yang,Tingting Ma,Yulin Fang,Xiangyu Sun
Sub-regional characteristic differentiation is crucial for development of wine regions, particularly for emerging regions. This study aims to identify and quantify the key aroma-active compounds and to analyze the aroma characteristics in Marselan wines from different Ningxia sub-regions using sensomics methods and the rate-all-that-apply approach. By employing GC × GC-qTOFMS and GC-O, we comparatively evaluated the contributions of the aroma-active compounds from four sub-regions. Fifty-three aroma-active compounds were identified. Seven compounds were important contributors to the fruity aroma. The omission experiments further confirmed the important contribution of ethyl hexanoate and β -damascenone to the floral and fruity characters. Yinchuan was characterized by its floral and fruity notes and methyl octanoate and ethyl octanoate were the main contributors. Qingtongxia and Yongning were characterized by Sweet spice , driven by nonanal and 4-methyl-1-pentanol. The differences in aroma profiles and the chemical basis across the sub-regions of Ningxia provide compelling evidence reinforcing the intra-regional micro- terroir.
研究领域:
食品科学
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葡萄与葡萄酒工程
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分析化学
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风味化学
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农业地理
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）