Wang Yue, Li Caihong, Ge Qian, Huo Xingsan, Ma Tingting, Fang Yulin, Sun Xiangyu
College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling, 712100, China.
College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
Food Chem X. 2024 Jul 2;23:101606. doi: 10.1016/j.fochx.2024.101606. eCollection 2024 Oct 30.
This study investigated the basic and functional compositions, volatile compounds, intelligent sensory characteristics and antioxidant capacity of the commercial 'Marselan' wines from seven Chinese regions. The Nei Mongol wines featured high total reducing sugar, fructose, ammonia nitrogen, 17 monomeric phenolic acids contents and elevated antioxidant capacity. Malic acid was the only organic acid that significantly different in all seven regions. Malvidin-3--glucoside and -peonidin-3--(6--coumaryl)-glucoside showed the highest and lowest contents. A total of 102 volatiles was detected and Hebei wines had the most (91). Hexanoic acid and -damascenone were considered to have high potential sensory effects (OAV ≥ 1) as compounds detected in all regions. Floral, sweet, and fruity were the most important aroma series. -eye analysis revealed the colors of the samples tended to yellowish with aging. PCA and OPLS-DA based on the basic wine composition, monomeric organic acids and anthocyanins allowed achieving a discrimination of the seven regions, respectively.
本研究调查了来自中国七个地区的商业“马瑟兰”葡萄酒的基本成分、功能成分、挥发性化合物、智能感官特征和抗氧化能力。内蒙古葡萄酒的总还原糖、果糖、氨氮、17种单体酚酸含量较高,抗氧化能力较强。苹果酸是所有七个地区中唯一显著不同的有机酸。矢车菊素-3-葡萄糖苷和芍药素-3-(6-香豆酰基)-葡萄糖苷的含量最高和最低。共检测到102种挥发性物质,河北葡萄酒的挥发性物质最多(91种)。己酸和β-大马酮被认为具有较高的潜在感官影响(气味活性值≥1),因为在所有地区都检测到了这些化合物。花香、甜味和果香是最重要的香气系列。色度分析表明,随着陈酿,样品颜色趋于变黄。基于葡萄酒基本成分、单体有机酸和花色苷的主成分分析(PCA)和正交偏最小二乘法判别分析(OPLS-DA)分别实现了对七个地区的区分。