| Title: | Regional Variation of Chemical Characteristics in Young Marselan (Vitis vinifera L.) Red Wines from Five Regions of China |
| Author(s): | Lan Y; Liu M; Zhang X; Li S; Shi Y; Duan C; |
| Address: | "Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "The environmental conditions of wine regions determine the flavor characteristics of wine. The characterization of the chemical composition and sensory profiles of young Marselan wines from five wine-producing regions in China was investigated by gas chromatography-mass spectrometry (MS), high-performance liquid chromatography-triple-quadrupole MS/MS and descriptive analysis. Young Marselan wines can be successful discriminated based on concentrations of volatile compounds, but not phenolic compounds, by orthogonal partial least squares discriminant analysis according to regions. Compared to Jiaodong Peninsula (JDP) and Bohai Bay (BHB) regions, there were relatively lower average concentrations of varietal volatiles (mainly including beta-citronellol, geraniol, and (E)-beta-damasenone) and several fermentation aroma compounds (including isoamyl acetate, octanoic acid, decanoic acid, ethyl decanoate, etc.) but higher levels of acetic acid in Xinjiang (XJ), Loess Plateau (LP), and Huaizhuo Basin (HZB) regions, which were related to their characteristic environmental conditions. Marselan wines from HZB, LP, and XJ regions were characterized by lower L values and higher a and C(ab) values. Marselan wines from XJ were discriminated from the wines from other regions due to their higher concentrations of several flavonols. Sensory analysis indicated that Marselan wines from HZB region were characterized by relatively low intensities of floral and fruity aromas compared to other regions" |
| Keywords: | Gc-ms HPLC-QqQ-MS/MS Marselan geographical origin sensory; |
| Notes: | "PubMed-not-MEDLINELan, Yibin Liu, Min Zhang, Xinke Li, Siyu Shi, Ying Duan, Changqing eng CARS-29/China Agriculture Research System for MOF and MARA/ 2021BEF02014/Key Project of R& D Program of Ningxia Hui Autonomous Region, China/ Switzerland 2022/03/26 Foods. 2022 Mar 9; 11(6):787. doi: 10.3390/foods11060787" |
