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
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 c...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000379 |
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| author | Xue Zhang Hui Yang Na Liu Jian Sun Ruijia Yao Fangzhou Shi Jiming Li Wenguang Jiang Hongying Li Qingchen Zhang JunXiang Zhang |
| author_facet | Xue Zhang Hui Yang Na Liu Jian Sun Ruijia Yao Fangzhou Shi Jiming Li Wenguang Jiang Hongying Li Qingchen Zhang JunXiang Zhang |
| author_sort | Xue Zhang |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-a5284e4585f44211b411954c64dddc3b |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-a5284e4585f44211b411954c64dddc3b2025-02-12T05:32:29ZengElsevierFood Chemistry: X2590-15752025-01-0125102191Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effectXue Zhang0Hui Yang1Na Liu2Jian Sun3Ruijia Yao4Fangzhou Shi5Jiming Li6Wenguang Jiang7Hongying Li8Qingchen Zhang9JunXiang Zhang10School of Life Sciences, Ningxia University, Yinchuan, Ningxia 750021, China; School of Wine & Horticulture, Ningxia University, Yinchuan, Ningxia 750021, ChinaSchool of Life Sciences, Ningxia University, Yinchuan, Ningxia 750021, China; School of Wine & Horticulture, Ningxia University, Yinchuan, Ningxia 750021, China; Institute of Medical Sciences, Ningxia Medical University, Yinchuan 750004, ChinaNingxia Changyu Longyu Estate Co. Ltd., Yinchuan, Ningxia 750000, ChinaNingxia Changyu Longyu Estate Co. Ltd., Yinchuan, Ningxia 750000, ChinaSchool of Advance Interdisciplinary, Ningxia University, Zhongwei, Ningxia 750021, ChinaSchool of Wine & Horticulture, Ningxia University, Yinchuan, Ningxia 750021, ChinaNingxia Changyu Longyu Estate Co. Ltd., Yinchuan, Ningxia 750000, ChinaNingxia Changyu Longyu Estate Co. Ltd., Yinchuan, Ningxia 750000, ChinaNingxia Institute of Meteorological Sciences, Yinchuan, Ningxia 750002, ChinaCollege of Pharmacy, University of Florida, Gainesville, FL 32610, USASchool of Life Sciences, Ningxia University, Yinchuan, Ningxia 750021, China; School of Wine & Horticulture, Ningxia University, Yinchuan, Ningxia 750021, China; Corresponding author at: School of Life Sciences, Ningxia University, Yinchuan, Ningxia 750021, China.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.http://www.sciencedirect.com/science/article/pii/S2590157525000379Geographical indicationWinesTerroirVolatile compoundsPhenolics |
| spellingShingle | Xue Zhang Hui Yang Na Liu Jian Sun Ruijia Yao Fangzhou Shi Jiming Li Wenguang Jiang Hongying Li Qingchen Zhang JunXiang Zhang 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 Food Chemistry: X Geographical indication Wines Terroir Volatile compounds Phenolics |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | Geographical indication Wines Terroir Volatile compounds Phenolics |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000379 |
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