Qian Xu, Jia Fangyuan, Cai Jian, Shi Ying, Duan Changqing, Lan Yibin
Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Foods. 2021 Dec 29;11(1):74. doi: 10.3390/foods11010074.
Xinjiang is a major wine-making region in China, but its hot climate in summer and intense sun exposure negatively affect the aroma quality of Cabernet Sauvignon wine. The aim of this study was to characterize and differentiate the volatile composition of Cabernet Sauvignon wines from two clones (169 and 191) in Xinjiang, and to study their aromatic profile evolution during 12-month oak barrel aging period. Results showed that before aging, clone 169 wine contained higher concentrations of several alcohols and ethyl esters, while acetate esters and furanic compounds were higher in clone 191 wine. After aging, levels of many terpenes, norisoprenoids, volatile phenols and phenolic aldehydes were significantly higher in clone 169 wine than 191 wine. Aroma series analysis revealed that clone 169 wine exhibited higher floral and roasty aromas after aging, while clone 191 wine had stronger chemical aroma. Principal component analysis indicated that aging process played a primary role in the alteration of volatile profile in these wines. Clone played a secondary role and oak barrel had a tertiary contribution to the variation. The present work indicates that clone 169 is a better choice for producing high-quality aged Cabernet Sauvignon wine with intense and elegant aroma in Xinjiang.
新疆是中国主要的葡萄酒产区，但夏季炎热的气候和强烈的阳光照射对赤霞珠葡萄酒的香气品质产生负面影响。本研究的目的是对新疆两个赤霞珠克隆品种（169和191）葡萄酒的挥发性成分进行表征和区分，并研究其在12个月橡木桶陈酿期间的香气特征演变。结果表明，在陈酿前，169克隆品种葡萄酒中几种醇类和乙酯类的含量较高，而191克隆品种葡萄酒中乙酸酯类和呋喃类化合物的含量较高。陈酿后，169克隆品种葡萄酒中许多萜类、降异戊二烯类、挥发性酚类和酚醛类的含量显著高于191克隆品种葡萄酒。香气系列分析表明，陈酿后169克隆品种葡萄酒表现出更高的花香和烤香，而191克隆品种葡萄酒具有更强的化学香气。主成分分析表明，陈酿过程在这些葡萄酒挥发性成分的变化中起主要作用。克隆品种起次要作用，橡木桶对变化的贡献居第三位。目前的研究表明，在新疆生产具有浓郁优雅香气的高品质陈酿赤霞珠葡萄酒时，169克隆品种是更好的选择。
