Effects of Chardonnay grape skin residue on the chemical, sensory and nutritional value of Cabernet Sauvignon wine

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-19 DOI:10.1016/j.fochx.2025.103043

Xiaochun Zheng , Jie Sheng , Yu Chen , Bin Wang , Xuewei Shi

{"title":"Effects of Chardonnay grape skin residue on the chemical, sensory and nutritional value of Cabernet Sauvignon wine","authors":"Xiaochun Zheng , Jie Sheng , Yu Chen , Bin Wang , Xuewei Shi","doi":"10.1016/j.fochx.2025.103043","DOIUrl":null,"url":null,"abstract":"<div><div>This study explored the impact of adding <em>Chardonnay</em> grape skin residue (CGSR) on the quality of <em>Cabernet Sauvignon</em> wine. The results showed that the physicochemical indexes, aroma substances, and taste of <em>Cabernet Sauvignon</em> wine with CGSR (CSWS) were significantly improved. The content of volatile organic compounds (VOCs) in CSWS increased by 34.1 %. The total antioxidant capacity of CSWS increased by 17.7 %. <em>In vitro</em> simulated digestion experiments indicated that the bioaccessibility of CSWS increased by 7.5–9.2 %. Based on 50 shared differential metabolites in non-targeted metabolomics, changes in the contents of amino acids, flavonoids, and organic acids reflected the specific characteristics of the wine. This study shows that adding CGSR can not only improve the flavor quality of <em>Cabernet Sauvignon</em> wine but also increase the value of CGSR, and provide a new strategy for enhancing the complexity of red wine and exploring its nutritional characteristics.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"31 ","pages":"Article 103043"},"PeriodicalIF":8.2000,"publicationDate":"2025-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525008909","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

This study explored the impact of adding Chardonnay grape skin residue (CGSR) on the quality of Cabernet Sauvignon wine. The results showed that the physicochemical indexes, aroma substances, and taste of Cabernet Sauvignon wine with CGSR (CSWS) were significantly improved. The content of volatile organic compounds (VOCs) in CSWS increased by 34.1 %. The total antioxidant capacity of CSWS increased by 17.7 %. In vitro simulated digestion experiments indicated that the bioaccessibility of CSWS increased by 7.5–9.2 %. Based on 50 shared differential metabolites in non-targeted metabolomics, changes in the contents of amino acids, flavonoids, and organic acids reflected the specific characteristics of the wine. This study shows that adding CGSR can not only improve the flavor quality of Cabernet Sauvignon wine but also increase the value of CGSR, and provide a new strategy for enhancing the complexity of red wine and exploring its nutritional characteristics.

查看原文本刊更多论文

霞多丽葡萄皮渣对赤霞珠葡萄酒化学、感官和营养价值的影响

本研究探讨了霞多丽葡萄皮渣（CGSR）对赤霞珠葡萄酒品质的影响。结果表明，添加CGSR （CSWS）后，赤霞珠葡萄酒的理化指标、香气物质和口感均有明显改善。CSWS中挥发性有机物（VOCs）含量增加34.1%。CSWS的总抗氧化能力提高了17.7%。体外模拟消化实验表明，CSWS的生物可及性提高了7.5 ~ 9.2%。基于非靶向代谢组学中50种共有的差异代谢物，氨基酸、黄酮类化合物和有机酸含量的变化反映了葡萄酒的特定特征。本研究表明，添加CGSR不仅可以改善赤霞珠葡萄酒的风味品质，还可以增加CGSR的价值，为提高红葡萄酒的复杂性和探索其营养特性提供了新的策略。

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: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.