Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young 'cabernet sauvignon' wines
文献类型： 外文期刊
作者： Zang, Xiaomin 1 ; Du, Qing 1 ; Jiang, Jiao 1 ; Liang, Yan-ying 1 ; Ye, Dongqing 2 ; Liu, Yanlin 1 ;
作者机构： 1.Northwest A&F Univ, Coll Enol, Yangling 712100, Shaanxi, Peoples R China
2.Guangxi Acad Agr Sci, Guangxi Key Lab Fruits & Vegetables Storage Proc T, Nanning 530007, Peoples R China
3.Northwest A&F Univ, Ningxia Helan Mt East Foothill Wine Expt & Demonst, Yongning 750104, Ningxia, Peoples R China
关键词： Saccharomyces cerevisiae; Young wine flavor profile; Young profile Volatile compound; Quantitative descriptive analysis; Multivariate statistical analysis
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 25 卷
页码：
收录情况： SCI
摘要： Grape maturity and yeast strains are crucial to determining young wine quality. This study evaluates the impact of three grape maturity levels with sugar contents of 22, 25, and 28 degrees Brix combined with two S. cerevisiae strains selected from distinct terroirs on the Cabernet Sauvignon wine profile in the Ningxia Qingtongxia region in China. Physicochemical parameters and volatile aroma compounds were analyzed and quantitative descriptive analysis was performed on wine samples. The results indicated that berry ripeness primarily influenced physicochemical profiles, while aroma characteristics were affected by both grape maturity and yeast strain. Some esters and higher alcohols increased with grape maturity. Late-harvest wines scored significantly higher in aroma and taste quality than early-harvest wines. The CECA strain yielded wines with elevated medium-chain ester levels, reduced higher alcohols, improved balance and purity, and enhanced the typical aroma of blackberry, spice, and dark chocolate.
- 相关文献
作者其他论文 更多>>
-
Unveiling the aromatic diversity of Fermented mango juices through 40 plant-derived Lactiplantibacillus plantarum
作者：Ma, Tianyu;Wang, Chunguang;Zhang, Xinyue;Zhu, Yuxuan;Liu, Jiani;Zhu, Baoqing;Sun, Jian;Ye, Dongqing
关键词：Lactiplantibacillus plantarum; Mango juice; Acid-producing diversity; Aroma-producing diversity; Napping
-
Identification of key precursors of eugenol and Syringol in wines using a Pseudo-targeted Metabolomic approach
作者：Yang, Weixi;Zheng, Ziang;Yang, Yingying;You, Yunzhu;Yu, Keji;Shi, Ying;Duan, Changqing;Lan, Yibin;Yang, Weixi;Zheng, Ziang;Yang, Yingying;You, Yunzhu;Yu, Keji;Shi, Ying;Duan, Changqing;Lan, Yibin;Ye, Dongqing;Zhang, Zhenzhen
关键词：East Asian species; pseudo-targeted metabolomic approach; Aroma; Precursor identification; Hydrolysis
-
The enhancement mechanism of gum Acacia and mannoproteins through hydrogen bonding and the development strategy for taste-masking films
作者：Gao, Binghong;Lei, Xingmeng;Qin, Yi;Song, Yuyang;Liu, Yanlin;Huang, Xiaochuan;Rao, Chuanyan;Ye, Dongqing
关键词：Gum Arabic; Mannoproteins; Bitter inhibition; Oral film
-
A novel polysaccharide-based approach from macromolecular interactions: control of postharvest Botrytis cinerea by mannoprotein and sodium alginate
作者：Lei, Xingmeng;Gao, Binghong;Chen, Yu;Zhao, Xixi;Qin, Yi;Song, Yuyang;Liu, Yanlin;Zhao, Xixi;Qin, Yi;Song, Yuyang;Liu, Yanlin;Ye, Dongqing
关键词：MPs; SA; Bioactive coating; Grape preservation
-
The inhibitory effect of mannoproteins on bitter aftertaste: From the salivary layer to the tongue surface to the receptor surface
作者：Huang, Xiaochuan;Rao, Chuanyan;Li, Jiemin;Sun, Jian;Ye, Dongqing;Gao, Binghong;Lei, Xingmeng;Qin, Yi;Song, Yuyang;Liu, Yanlin
关键词：Mannoproteins; Bitter aftertaste; Layer infiltration; Adhesive layer; Molecular docking
-
Characterization of aroma active compounds and microbial communities in spontaneously fermented Vitis quinquangularis wines
作者：Rao, Chuanyan;Yang, Ying;Huang, Xiaochuan;Li, Jiemin;Sun, Jian;Ye, Dongqing;Li, Siqi;Zang, Xiaomin;Liu, Yanlin;Yang, Weixi
关键词：V. Quinquangularis wine; Aroma; AEDA; GC-O-MS; Microorganisms
-
Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines
作者：Chen, Yu;Lei, Xingmeng;Sun, Luxing;Gao, Binghong;An, Peng;Qin, Yi;Song, Yuyang;Liu, Yanlin;Qin, Yi;Song, Yuyang;Liu, Yanlin;Ye, Dongqing;Mu, Haibin
关键词：Apricot wine; Indigenous yeasts; Pichia kudriavzevii; Microbial interactions; Volatile compounds; Aromatic characteristics
