Zang Xiaomin, Du Qing, Jiang Jiao, Liang Yan-Ying, Ye Dongqing, Liu Yanlin
College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China.
Food Chem X. 2024 Dec 5;25:102066. doi: 10.1016/j.fochx.2024.102066. eCollection 2025 Jan.
Grape maturity and yeast strains are crucial to determining young wine quality. This study evaluates the impact of three grape maturity levels with sugar contents of 22, 25, and 28°Brix combined with two strains selected from distinct terroirs on the Cabernet Sauvignon wine profile in the Ningxia Qingtongxia region in China. Physicochemical parameters and volatile aroma compounds were analyzed and quantitative descriptive analysis was performed on wine samples. The results indicated that berry ripeness primarily influenced physicochemical profiles, while aroma characteristics were affected by both grape maturity and yeast strain. Some esters and higher alcohols increased with grape maturity. Late-harvest wines scored significantly higher in aroma and taste quality than early-harvest wines. The CECA strain yielded wines with elevated medium-chain ester levels, reduced higher alcohols, improved balance and purity, and enhanced the typical aroma of blackberry, spice, and dark chocolate.
葡萄成熟度和酵母菌株对决定年轻葡萄酒的品质至关重要。本研究评估了在中国宁夏青铜峡地区，三种糖分含量分别为22、25和28°Brix的葡萄成熟度水平与从不同风土中选出的两种酵母菌株对赤霞珠葡萄酒特征的影响。对葡萄酒样品进行了理化参数和挥发性香气化合物分析，并进行了定量描述分析。结果表明，浆果成熟度主要影响理化特征，而香气特征则受葡萄成熟度和酵母菌株两者的影响。一些酯类和高级醇随着葡萄成熟度的增加而增加。晚采收葡萄酒在香气和口感品质方面的得分显著高于早采收葡萄酒。CECA菌株酿造的葡萄酒中链酯含量升高，高级醇含量降低，平衡度和纯净度提高，并增强了黑莓、香料和黑巧克力的典型香气。
