一种用于提升户太八号葡萄酒感官品质的精确调配策略：揭示其背后的化学特征
A precise blending strategy towards the organoleptic augmentation of Hutai No. 8 table grape wine: uncovering the chemical profiles behind.
作者信息
Zhang Biying, Zhang Cuiyi, Liu Hui, Chen Jiaxin, Song Yangbo, Xie Xianghong, He Ling, Liu Shuwen, Shi Kan
机构信息
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.
出版信息
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。
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