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Foods

Title:		"Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China)"
Author(s):		Wang H; Miao Y; Xu X; Ye P; Wu H; Wang B; Shi X;
Address:		"College of Food Science, Shihezi University, Shihezi 832000, China"
Journal Title:		Foods
Year:		2022
Volume:		20221024
Issue:		21
Page Number:		-
DOI:		10.3390/foods11213332
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"High-quality wines in industrial winemaking frequently require a professional winemaker to make adjustments according to the wine of single-batch fermentation. Blending can improve the chemical composition and certain organoleptic properties of wine, promote copigmentation, and increase the complexity of the wine body and aroma. In this study, high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction with gas chromatography coupled to tandem mass spectrometry (HS-SPME-GC-MS/MS) were used to study the effects of adding 20% of Merlot, Marselan, Syrah and Pinot Noir and different blending methods on the nutritional, taste, color and aroma components of Cabernet Sauvignon wine. The results showed that the highest total phenols and flavonoids, the greatest content of antioxidant characteristics, the optimal color according to the parameter of T, red% and blue% and the most abundant aroma were observed both in CGM (grape blending Cabernet Sauvignon and Merlot) and CGS (grape blending Cabernet Sauvignon and Marselan), thus indicating the higher quality and complexity of these wines. In addition, the co-grapes treatment afforded more color and hue value than co-wines, which indicates co-grapes had more stable and more varied colors than co-wines. Our findings provide theoretical support for improving wine quality and craftsmanship"
Keywords:		antioxidant activity blending color organic acids phenolic compounds variety volatile components;
Notes:		"PubMed-not-MEDLINEWang, Huan Miao, Yuanyuan Xu, Xiaoyu Ye, Piping Wu, Huimin Wang, Bin Shi, Xuewei eng Nr. 31960465/The National Natural Science Foundation of China/ Nr. 2022B01/Science and Techonlogy Research Project of the Seventh Division/ Nr. 2020AB01/Science and Technology Research Project of the Xinjiang Production and Construction Corps/ Nr. 2022DB006/Bintuan Science and Technology Program/ Switzerland 2022/11/12 Foods. 2022 Oct 24; 11(21):3332. doi: 10.3390/foods11213332"