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Plant aromas in wine: the case of cabernet sauvignon from typical regions in China

Guo Cheng1, Zhihao Deng1, Dingze Yin1

  • 1College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China.

Food Chemistry: X
|March 2, 2026
PubMed

Keywords:
Plant aromasRegionsSensory contributionStylistic contributionWines

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