Zhang Biying, Zhang Cuiyi, Liu Hui, Chen Jiaxin, Song Yangbo, Xie Xianghong, He Ling, Liu Shuwen, Shi Kan
College of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China.
School of Chemical Engineering and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, China.
Food Chem X. 2025 Jun 11;29:102644. doi: 10.1016/j.fochx.2025.102644. eCollection 2025 Jul.
Blending is a viable strategy to enhance the organoleptic quality of wine. This study used Hutai No. 8 table grape wine (No. 8 TGW) as the base wine, and blended No. 8 TGW with Cabernet Sauvignon and Syrah to improve its quality, while further investigating chemical profiles responsible for these improvements in terms of polyphenols, aromas and sensory attributes. Through a D-optimal design guided by sensory evaluation, an optimal precise blend ratio of 76.7 % No. 8 TGW, 16.7 % Cabernet Sauvignon, and 6.6 % Syrah was identified, resulting in total phenolic content increased by 60.74 %. Dissecting the aroma chemical profiles further unveiled that increased 17.82 % terpene and 17.74 % acetate ester were the main contributors to aroma complexity. This study elucidates the effectiveness of sensory-driven wine blending strategy for quality augmentation of No. 8 TGW, and clarifies the chemical profiles behind, thereby offering a new paradigm for upgrading table grape wine.
调配是提高葡萄酒感官品质的一种可行策略。本研究以户太8号鲜食葡萄酒（8号TGW）为基酒，将8号TGW与赤霞珠和西拉进行调配以提升其品质，同时从多酚、香气和感官属性方面进一步研究促成这些品质提升的化学特征。通过感官评价指导下的D-最优设计，确定了76.7%的8号TGW、16.7%的赤霞珠和6.6%的西拉的最佳精确调配比例，使总酚含量提高了60.74%。进一步剖析香气化学特征发现，萜烯增加17.82%和乙酸酯增加17.74%是香气复杂性增加的主要原因。本研究阐明了感官驱动的葡萄酒调配策略对提升8号TGW品质的有效性，并厘清了背后的化学特征，从而为鲜食葡萄酒的升级提供了新范例。
