Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effect

Xue Zhang ^1,2, Hui Yang ^1,2,3, Na Liu ⁴

⁰School of Life Sciences, Ningxia University, Yinchuan, Ningxia 750021, China.

Food Chemistry: X +

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February 10, 2025

View abstract on PubMed

Summary

This study identified key chemical markers to differentiate Cabernet Sauvignon (CS) and Marselan (M) wines from various Helan Mountain subregions. These findings aid in understanding regional wine characteristics and quality.

Area Of Science

Enology
Viticulture
Analytical Chemistry

Background

The Helan Mountain region is a significant Chinese wine-producing area.
Cabernet Sauvignon (CS) and Marselan (M) are key grape varietals cultivated in this region.
Understanding the distinct characteristics of wines from different subregions is crucial for quality control and marketing.

Purpose Of The Study

To analyze and differentiate the metabolic and sensory profiles of CS and M wines from distinct subregions of the eastern Helan Mountain foothills.
To identify key chemical compounds and sensory attributes that characterize wines based on their subregional origin.
To establish markers for assessing wine quality and regional typicity.

Main Methods

Ultra-High-Performance Liquid Chromatography-Electrospray Ionization-Quadrupole Time-of-Flight Mass Spectrometry (UHPLC-ESI-Q-ToF) for metabolic profiling.
Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) for volatile compound analysis.
Quantitative Descriptive Analysis (QDA) for sensory characterization.

Main Results

Key discriminators for CS wines included chromaticity, total phenols, ethyl isobutyrate, n-decanoic acid, (-)-epigallocatechin, and epigallocatechin.
Key discriminators for M wines included total acids, total phenols, hexanol, ethyl butyrate, protocatechuic acid, and (+)-catenin.
Flavor profiles (fruit, floral, spice, green notes) and specific aroma compounds (cis-2-exen-1-ol, ethyl palmate, octanoic acid, n-decanoic acid) were identified as crucial for overall wine quality and elegance.

Conclusions

Specific chemical and sensory markers effectively distinguish CS and M wines originating from different subregions within the Helan Mountain area.
The identified compounds and flavor profiles provide insights into the influence of terroir on wine characteristics.
This research offers valuable data for regional wine authentication and quality improvement strategies.

Keywords:

Geographical indication Phenolics Terroir Volatile compounds Wines

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