Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of Cabernet Sauvignon wine

To investigate the effects of origin and storage time on wine quality, HPLC and HS-SPME-GC-MS were employed to analyze the chemical compositions and VOCs of Cabernet Sauvignon wines from four sub-regions in Xinjiang and with five storage times. Results showed that most of the organic acids were reduced and the anti-oxidant activity decreased during storage. Wines from different regions exhibited differences in the contents of gallic acid, (+)-catechin and (-)-epicatechin. A total of 68 VOCs were identified, with esters and alcohols being the most dominant VOCs. In total, nine VOCs with OAV > 1 were detected in all samples, impacting wine flavor. Cabernet Sauvignon wines were differentiated using PCA and OPLS-DA. 15 and 17 chemical markers were screened based on VIP > 1 for wine of different sub-regions and bottle storage times, respectively. This research provides a data reference for quality characterization of wines obtained from different sub-regions and bottle storage times in Xinjiang.