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

被引：0
|
作者：
Xie, Yun [1 ,2 ,3 ]
Jiang, Jianqiao [1 ,2 ,3 ]
Cui, Miao [1 ,2 ,3 ]
Chen, Yiwen [1 ,2 ,3 ]
Li, Yongkang [1 ,2 ,3 ]
Hu, Yue [1 ,2 ,3 ]
Yin, Ruonan [1 ,2 ,3 ]
Ma, Xiaomei [1 ,2 ,3 ]
Niu, Jianming [1 ,2 ,3 ]
Cheng, Weidong [1 ,2 ,3 ]
Gao, Feifei [1 ,2 ,3 ]
机构：
[1] Shihezi Univ, Sch Food Sci & Technol, Key Lab Agr Prod Proc & Qual Control Specialty, Coconstruct Minist & Prov, Shihezi 832000, Xinjiang, Peoples R China
[2] Shihezi Univ, Sch Food Sci & Technol, Key Lab Food Nutr & Safety Control Xinjiang Prod &, Shihezi 832000, Xinjiang, Peoples R China
[3] Shihezi Univ, Engn Res Ctr Storage & Proc Xinjiang Characterist, Sch Food Sci & Technol, Minist Educ, Shihezi 832000, Xinjiang, Peoples R China
来源：
FOOD CHEMISTRY-X | 2024年 / 24卷
关键词：
Geographical origin; Bottle storage time; Cabernet Sauvignon wine; Chemical composition; Volatile organic compounds; PHENOLIC COMPOSITION; GROWING REGIONS; COLOR; SUBSTANCES; EVOLUTION;
D O I：
10.1016/j.fochx.2024.101978
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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.
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页数：14
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