Liu Jiani, Zhang Xinyue, Zhu Yuxuan, Wang Shuying, Hu Xiaoyue, Ling Mengqi, Li Demei, Duan Changqing, Mu Haibin, Zhu Baoqing, Lan Yibin
Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
College of Food Science and Engineering, "The Belt and Road" International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China.
Food Chem X. 2024 Nov 23;24:102038. doi: 10.1016/j.fochx.2024.102038. eCollection 2024 Dec 30.
This study assessed the chemosensory characteristics of Chardonnay wines from the eastern foothills of the Ningxia Helan Mountain, China. Using Check-All-That-Apply (CATA) and Descriptive Analysis (DA), 29 wines were categorized into lively (QTX and XX sub-regions, marked by citrus and floral aroma) and implicit (YN sub-region, marked by truffle and kerosene aroma) aroma styles. GC-Quadrupole-MS and GC-Orbitrap-MS identified 191 volatile compounds. Subsequent OPLS-DA analysis underscored those volatile compounds, including 1-hexanol, 2-phenylethyl ester, butanedioic acid, diethyl ester, and phenylacetaldehyde, likely form the fundamental volatile framework of the distinct aroma styles. HPLC-QqQ-MS/MS analysis identified 26 non-volatile phenolic compounds. Wines from the YN region exhibited a notable yellowish hue, likely due to their higher flavanol content. This study offers insights into Chardonnay wines' chemistry and sensory traits, guiding vintners to optimize viticulture and oenology practices, and empowering consumers to select wines based on unique aromas and quality.
本研究评估了中国宁夏贺兰山麓东部霞多丽葡萄酒的化学感官特征。通过采用多选法（CATA）和描述性分析（DA），将29种葡萄酒分为活泼型（QTX和XX子区域，以柑橘和花香为特征）和含蓄型（YN子区域，以松露和煤油香气为特征）两种香气风格。气相色谱-四极杆-质谱联用仪（GC-Quadrupole-MS）和气相色谱-轨道阱-质谱联用仪（GC-Orbitrap-MS）鉴定出191种挥发性化合物。随后的正交偏最小二乘法判别分析（OPLS-DA）强调，包括1-己醇、2-苯乙酯、丁二酸二乙酯和苯乙醛在内的这些挥发性化合物可能构成了不同香气风格的基本挥发性框架。高效液相色谱-串联四极杆质谱联用仪（HPLC-QqQ-MS/MS）分析鉴定出26种非挥发性酚类化合物。YN地区的葡萄酒呈现出明显的淡黄色调，可能是由于其较高的黄烷醇含量。本研究为霞多丽葡萄酒的化学和感官特性提供了见解，指导酿酒师优化葡萄栽培和酿酒工艺，并使消费者能够根据独特的香气和品质选择葡萄酒。
