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IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-06 DOI:10.1016/j.foodchem.2025.143707

Nongyu Xia, Haoen Cai, Jiayi Kou, Yunxue Xie, Xuechen Yao, Jin Li, Penghui Zhou, Fei He, Changqing Duan, Qiuhong Pan, Yibin Lan

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引用次数: 0

摘要

在特定的葡萄酒产区探索新的葡萄品种有助于提高产品风格的多样性。本研究调查了山东地区赤霞珠、梅洛、多恩费尔德和雷沃斯科葡萄及其葡萄酒的风味特征，重点研究了发酵如何与这些葡萄品种相互作用以形成其特征。结果表明，多恩费尔德葡萄的 26 种香气化合物含量明显高于其他品种，总香气化合物浓度是其他品种的 1.75 至 2.38 倍。雷弗斯科葡萄酒在发酵后表现出更高浓度的某些酯类、更高的酒精和脂肪酸，进一步强化了果香和与脂肪相关的香气。多恩费尔德和雷弗斯科葡萄和葡萄酒中的花青素含量明显高于传统品种：赤霞珠和梅洛。发酵弥补了某些品种挥发性物质和酚类化合物的不足，这可能是发酵基质造成的。这项研究为山东暖温带季风大陆性气候下的品种选择提供了指导。

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Variety-specific flavor characteristics in the Shandong region: Interaction between fermentation and variety

Exploring new grape varieties in a specific wine region helps enhance product style diversity. This study investigated the flavor characteristics of Cabernet Sauvignon, Merlot, Dornfelder, and Refosco grapes and their wines in the Shandong region, focusing on how fermentation interacts with these varieties to shape their profiles. Results showed that Dornfelder grapes exhibited significantly higher levels of 26 aroma compounds than other varieties, with total aroma compound concentrations 1.75 to 2.38 times greater. Refosco wines exhibited higher concentrations of certain esters, higher alcohol, and fatty acids following fermentation, further intensifying fruity and fatty-related aromas. Dornfelder and Refosco grapes and wines contained significantly higher levels of anthocyanins than traditional varieties: Cabernet Sauvignon and Merlot. Fermentation compensates for deficiencies in volatiles and phenolic compounds in certain varieties, likely due to the fermentation matrix. This study offers guidance for variety selection in the warm temperate monsoon continental climate, exemplified by Shandong.

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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.