Characterization of flavor profiles of wines produced with Coniella vitis-infected grapes by GC–MS, HPLC, and sensory analysis

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-07 DOI:10.1016/j.foodchem.2025.142820

Xing Han , Yanfeng Wei , Lifang Yuan , Xiangtian Yin , Yao Liu , Chundong Wang , Xilong Jiang , Tinggang Li , Qibao Liu

{"title":"Characterization of flavor profiles of wines produced with Coniella vitis-infected grapes by GC–MS, HPLC, and sensory analysis","authors":"Xing Han , Yanfeng Wei , Lifang Yuan , Xiangtian Yin , Yao Liu , Chundong Wang , Xilong Jiang , Tinggang Li , Qibao Liu","doi":"10.1016/j.foodchem.2025.142820","DOIUrl":null,"url":null,"abstract":"<div><div>Grapevine white rot is a fungal disease that frequently occurs during the growing season, resulting in reduced fruit quality and severe yield losses. This work aimed to compare the differences in flavor profiles between wines made from different percentages of <em>Coniella vitis</em>-infected grapes by using FTIR spectrometer, sensory analysis, HS-SPME-GC–MS and HPLC-DAD. <em>C. vitis</em> infection significantly increased the soluble solids, glycerol and glucuronic acid contents, decreased the ethanol, malic and tartaric acid contents, altered the sensory characteristics of wines. Volatile phenolics, i.e., phenol, 4-ethylphenol and 4-ethylguaiacol, were the most significant difference volatile organic compounds of <em>C. vitis</em> infection, and methyl octanoate could be considered as an early marker of infection. <em>C. vitis</em> infection significantly increased most phenolic compounds contents and improved the antioxidant capacity of wine. This study would provide some new insights to understand the effect of grapevine white rot on characteristics flavor profiles of wines.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"471 ","pages":"Article 142820"},"PeriodicalIF":8.5000,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625000706","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Grapevine white rot is a fungal disease that frequently occurs during the growing season, resulting in reduced fruit quality and severe yield losses. This work aimed to compare the differences in flavor profiles between wines made from different percentages of Coniella vitis-infected grapes by using FTIR spectrometer, sensory analysis, HS-SPME-GC–MS and HPLC-DAD. C. vitis infection significantly increased the soluble solids, glycerol and glucuronic acid contents, decreased the ethanol, malic and tartaric acid contents, altered the sensory characteristics of wines. Volatile phenolics, i.e., phenol, 4-ethylphenol and 4-ethylguaiacol, were the most significant difference volatile organic compounds of C. vitis infection, and methyl octanoate could be considered as an early marker of infection. C. vitis infection significantly increased most phenolic compounds contents and improved the antioxidant capacity of wine. This study would provide some new insights to understand the effect of grapevine white rot on characteristics flavor profiles of wines.

查看原文本刊更多论文

用气相色谱-质谱、高效液相色谱和感官分析表征葡萄球菌感染葡萄酿造的葡萄酒风味特征

葡萄白腐病是葡萄生长季节经常发生的一种真菌病，导致果实品质下降和严重的产量损失。采用FTIR光谱仪、感官分析、HS-SPME-GC-MS和HPLC-DAD等方法，比较不同比例葡萄侵染后的葡萄酒风味特征的差异。葡萄球菌感染显著提高了可溶性固形物、甘油和葡萄糖醛酸含量，降低了乙醇、苹果酸和酒石酸含量，改变了葡萄酒的感官特性。挥发性酚类化合物，即苯酚、4-乙基苯酚和4-乙基愈创木酚是葡萄球菌感染最显著的挥发性有机物，辛酸甲酯可作为感染的早期标志。葡萄球菌感染显著提高了葡萄酒的酚类化合物含量，提高了葡萄酒的抗氧化能力。本研究将为了解葡萄白腐病对葡萄酒风味特征的影响提供一些新的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.