Regional Variation of Chemical Characteristics in Young Marselan (Vitis vinifera L.) Red Wines from Five Regions of China

Abstract

The environmental conditions of wine regions determine the flavor characteristics of wine. The characterization of the chemical composition and sensory profiles of young Marselan wines from five wine-producing regions in China was investigated by gas chromatography-mass spectrometry (MS), high-performance liquid chromatography–triple-quadrupole MS/MS and descriptive analysis. Young Marselan wines can be successful discriminated based on concentrations of volatile compounds, but not phenolic compounds, by orthogonal partial least squares discriminant analysis according to regions. Compared to Jiaodong Peninsula (JDP) and Bohai Bay (BHB) regions, there were relatively lower average concentrations of varietal volatiles (mainly including β-citronellol, geraniol, and (E)-β-damasenone) and several fermentation aroma compounds (including isoamyl acetate, octanoic acid, decanoic acid, ethyl decanoate, etc.) but higher levels of acetic acid in Xinjiang (XJ), Loess Plateau (LP), and Huaizhuo Basin (HZB) regions, which were related to their characteristic environmental conditions. Marselan wines from HZB, LP, and XJ regions were characterized by lower L values and higher a and Cab values. Marselan wines from XJ were discriminated from the wines from other regions due to their higher concentrations of several flavonols. Sensory analysis indicated that Marselan wines from HZB region were characterized by relatively low intensities of floral and fruity aromas compared to other regions.

Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota

“…At the end of fermentation ( Supplementary Table S3 ), Ethyl caprylate (banana, pear, flower), Ethyl caprate (pear, brandy), Ethyl caproate (apple, pineapple, banana), isoamyl acetate (banana) and Ethyl 9-decenoate (fruity) will bring pleasant floral and fruity aromas to the wine. This accords with previous reports [ 35 ].…”

Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches

“…As for C13-norisoprenoids derived from grape carotenoids, β -damascenone was the most important compound with high OAV ranging from 192.73 to 388.37 in Chinese Dornfelder wines, of which the highest concentration was found in the JP wine ( Table 3 ). It was consistent with the study of Marselan red wines that a higher concentration of β -damascenone was found in wines from the JP region than in wines from the NFTM region ( Lan et al, 2022 ). Another study of Cabernet Sauvignon from different Chinese viticulture regions also found that grape berries from the JP region (Yantai City) had higher contents of C13-norisoprenoids than those from the NFTM region (Wujiaqu County) and the EFHM region (Yongning County) ( Xie, Lei, Wang, Wang, Ren, & Zhang, 2018 ).…”

“…There is a distinct climate difference among these three premium Dornfleder wine-producing regions in China. The Northern Foothills of Tianshan Mountains (NFTM) and the Eastern Foothills of Helan Mountains (EFHM) are both continental semi-arid climate with longer sunlight duration, higher diurnal temperature range, and photosynthetically active radiation (PAR) compared to the Jiaodong Peninsula (JP), which is located in the eastern coast of China and has a temperate monsoon climate with more rainfall ( Lan et al, 2022 , Jiang et al, 2013 ). Meanwhile, slightly shorter sunlight duration and PAR but higher average temperature and rainfall were found in the EFHM region than the NFTM region.…”

“…The diversity of regional climate, soil, geology, human management measures, and their interactions in a vineyard could bring a specific style to grapes and wines ( Fabres, Collins, Cavagnaro, & Rodríguez López, 2017 ). Different influences of terroir in various wine-producing regions in China on the chemical profiles and sensory characteristics of wines have also been investigated, such as studies on Marselan red wines ( Lan, Liu, Zhang, Li, Shi, & Duan, 2022 ), and Cabernet Sauvignon and Merlot red wines ( Jiang, Xi, Luo, & Zhang, 2013 ). Previous investigations on Dornfelder in China only focused on its varietal and oenological characteristics in comparison with other grape varieties, such as the varietal distinction between Dornfelder, Tannat, and Tempranillo from the Jiaodong Peninsula ( He, Ren, & Qu, 2008 ), and the difference of phenolic composition in Dornfelder, Marselan, Tempranillo, and Montepulciano wines from the Northern of Tianshan Mountains ( Wei, Lu, Jia, Chen, Li, & He, 2020 ).…”

Stability and Antioxidant Activity of Hydro-Glyceric Extracts Obtained from Different Grape Seed Varieties Incorporated in Cosmetic Creams

“…Indeed, grape pomaces have a high organic carbon content (31–54%), which is responsible for water pollution and foul odors, moreover pests and tannins, among other compounds, may affect the nearby flora and animals [ 6 , 7 ]. Different grape varieties are cultivated all over the world depending on the geographical distribution, climate changes, temperature trends, and the type of soil [ 8 , 9 ] and several studies confirmed that their content in bioactive molecules differs across varieties, especially between the red and white ones [ 10 ]. Among the different varieties, Marselan, Syrah, and Cabernet Franc are cultivated across vineyards worldwide [ 11 ], while Asswad Karech and Obeidi are Lebanese species.…”