Quality Evolution of Turpan Dry Red Wine During Aging Under Controlled Micro-Oxygenation

IF 3.4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-08-22 DOI:10.1111/1750-3841.70468

Ya Chen, Weijia Lian, Ke Li, Chen Han, Wei Liu, Ayijiamali Japar, Jing Lei

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引用次数: 0

Abstract

ABSTRACT

During the aging process, oxygen regulation was applied to Cabernet Sauvignon dry red wine (CSDRW) from the Turpan region. Through physicochemical analysis, headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS), combined with differential significance analysis and sensory evaluation, this study analyzed the effects of different oxygen concentrations on the quality of Cabernet Sauvignon dry red wine from Turpan. The results indicated that oxygen regulation facilitated the polymerization of phenolic substances, enhanced color intensity, and reduced the content of total sulfur and anthocyanins. Additionally, oxygen infusion mitigated the green and earthy notes in the wine while enhancing floral and nutty aromatic characteristics, thereby optimizing the flavor quality of the wine. Additionally, oxygen infusion mitigated the green and earthy notes in the wine while enhancing floral and nutty aromatic characteristics, thereby optimizing the flavor quality of the wine. An appropriate concentration of ethyl decanoate contributes positively to fruity and brandy-like scents. However, excessive concentrations can generate undesirable sensory characteristics such as waxy, oily, and bitter nuances, negatively affecting the wine's flavor balance. There were no significant effects on basic physicochemical indicators, including volatile acidity, total sugars, dry extract, and alcohol content (P > 0.05). An optimal oxygen concentration of 1 mL/L/month effectively improved the flavor of CSDRW, resulting in a more harmonious taste, a fuller body, and the highest sensory evaluation scores. This study provides theoretical and technical references for the application of oxygen regulation in improving the quality of Turpan wine.

Practical Applications

This study provides practical guidance for wine-producing regions that share similar climatic conditions (e.g., high temperatures, intense solar radiation, and significant diurnal temperature variations) with the Turpan area.

Abstract Image

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微氧化条件下吐鲁番干红葡萄酒陈酿过程中的品质演变

摘要：在吐鲁番赤霞珠干红葡萄酒的陈酿过程中，对其进行了氧调节。本研究通过理化分析、顶空固相微萃取和气相色谱-质谱分析（HS-SPME-GC-MS），结合差异显著性分析和感官评价，分析了不同氧浓度对吐鲁番赤霞珠干红葡萄酒品质的影响。结果表明，氧调节促进了酚类物质的聚合，增强了颜色强度，降低了总硫和花青素的含量。此外，氧气的注入减轻了葡萄酒的绿色和泥土的味道，同时增强了花香和坚果的芳香特征，从而优化了葡萄酒的风味品质。此外，氧气的注入减轻了葡萄酒的绿色和泥土的味道，同时增强了花香和坚果的芳香特征，从而优化了葡萄酒的风味品质。适当浓度的癸酸乙酯有助于产生果味和白兰地味。然而，过多的浓度会产生不受欢迎的感官特征，如蜡状、油性和苦味的细微差别，对葡萄酒的风味平衡产生负面影响。对挥发性酸度、总糖、干浸出物、酒精含量等基本理化指标无显著影响（P > 0.05）。最佳氧浓度为1 mL/L/月，有效改善了CSDRW的风味，口感更和谐，酒体更饱满，感官评价得分最高。本研究为氧气调节在吐鲁番酒品质提升中的应用提供了理论和技术参考。本研究为与吐鲁番地区具有相似气候条件（如高温、强烈的太阳辐射和显著的昼夜温度变化）的葡萄酒产区提供了实用指导。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.