Zhang Yuanke, Cui Zefang, Li Jianing, Wei Mengyuan, Wang Yue, Jiang Wenguang, Fang Yulin, Sun Xiangyu, Ge Qian
College of Enology, Northwest A&F University, Yangling 712100, China.
Ningxia Institute of Agricultural Products Quality Standards and Testing Technology, Yinchuan 750002, China.
Foods. 2024 Nov 15;13(22):3644. doi: 10.3390/foods13223644.
The combination of volatile compounds endows wines with unique aromatic characteristics and is closely related to their geographical origins. In the pursuit of origin identification and the subdivision of homogeneous production areas, clarifying the characteristics of production areas is of great significance for improving wine quality and commercial value. In this study, GC×GC-TOFMS technology was used to analyze the aroma characteristics of "Cabernet Sauvignon" wines from 26 wineries in the Helan (HL), Yinchuan (YC), Yongning (YN), Qingtongxia (QTX), and Hongsibu (HSP) sub-producing areas in the eastern foothills of Helan Mountain in Ningxia, China. The results indicate a gradual increase in relative humidity from the southern part of Ningxia, with the YN sub-region showing optimal fruit development and the QTX region having the highest maturity. A total of 184 volatile compounds were identified, with 36 compounds with an OAV > 1, crucial for the aroma profiles of primarily fermentation-derived alcohols and esters. An aromatic vector analysis revealed that "floral" and "fruity" notes are the primary characteristics of Cabernet Sauvignon wines from the Helan Mountain East region, with lower maturity aiding in the retention of these aromas. By constructing a reliable OPLS-DA model, it was determined that 15 substances (VIP > 1) played a crucial role in identifying production areas, among which phenylethyl alcohol and isoamyl alcohol were the main contributors. In addition, a Pearson correlation analysis showed a negative correlation between sunlight duration during the growing season and benzyl alcohol accumulation, while a significant positive correlation was observed during the ripening period. Due to the critical role of phenyl ethanol in identifying producing areas, this further demonstrates that sunshine conditions may be a key factor contributing to the differences in wine flavor across regions. This study offers a theoretical foundation for understanding the relationship between climatic factors and flavor characteristics, addressing the issue of wine homogenization in small production areas, clarifying typical style characteristics, and establishing a traceability technology system based on characteristic aroma.
挥发性化合物的组合赋予葡萄酒独特的香气特征，且与葡萄酒的地理起源密切相关。在追求产地识别和同质产区细分的过程中，明确产区特征对于提高葡萄酒品质和商业价值具有重要意义。本研究采用气相色谱-质谱联用技术（GC×GC-TOFMS）分析了中国宁夏贺兰山东麓贺兰（HL）、银川（YC）、永宁（YN）、青铜峡（QTX）和红寺堡（HSP）五个子产区26家酒庄的“赤霞珠”葡萄酒的香气特征。结果表明，宁夏南部相对湿度逐渐升高，其中YN子区域果实发育最佳，QTX区域成熟度最高。共鉴定出184种挥发性化合物，其中36种化合物的气味活性值（OAV）>1，这些化合物对主要由发酵产生的醇类和酯类的香气特征至关重要。芳香向量分析表明，“花香”和“果香”是贺兰山东麓赤霞珠葡萄酒的主要特征，较低的成熟度有助于保留这些香气。通过构建可靠的正交偏最小二乘法判别分析（OPLS-DA）模型，确定了15种物质（VIP>1）在产区识别中起关键作用，其中苯乙醇和异戊醇是主要贡献者。此外，Pearson相关性分析表明，生长季节的日照时长与苯甲醇积累呈负相关，而在成熟期则呈显著正相关。由于苯乙醇在产区识别中起关键作用，这进一步表明日照条件可能是导致不同地区葡萄酒风味差异的关键因素。本研究为理解气候因素与风味特征之间的关系、解决小产区葡萄酒同质化问题、明确典型风格特征以及建立基于特征香气的可追溯技术体系提供了理论基础。
