Decoding the vegetal aroma profile of cabernet wines from Ningxia: from sensory perception to chemical analysis

The "vegetal" category has long been used in wine aroma description. It can refer to either an undesirable "green" flavor associated with unripe grapes or a pleasant dried-herb note that reflects the typicity and terroir of the wine. The profile of aroma can be altered by multiple factors, including terroir, grape variety, microbial activities etc. This study aimed to decode the vegetal aroma profile of Cabernet wines. An online expert survey revealed that professionals with over 10 years of experience in oenology identified vegetal, animal, and bakery notes as typical aromas in Cabernet wines from Ningxia region. Sensory analysis of Cabernet wines from Ningxia, California, and Bordeaux demonstrated that fresh vegetal and Chinese medicinal herb notes were characteristic descriptors of Ningxia Cabernets, clearly distinguishing from those of the other two. Using a combination of sensory methods-including Check-All-That-Apply (CATA), triangle tests, and Free Choice Profiling (FCP)-further investigation of Ningxia Cabernet Gernischt (CG) wines found that green pepper notes significantly characterized non-GLRaV-3-infected wines (NGLD), whereas Chinese medicinal herb notes dominated in GLRaV-3-infected wines (GLD). Meanwhile, the concentration of 3-isobutyl-2-methoxypyrazine (IBMP) was significantly higher in NGLD wines than in GLD wines. Overall, this study provides a comprehensive sensory and chemical characterization of the vegetal aroma profile of Cabernet wines from Ningxia, offering valuable insights for aroma management from vineyard to winery.