Abstract
The eastern foothills of the Helan Mountains in the Ningxia region (Ningxia), is a Chinese wine-producing region, where Cabernet Sauvignon is the main grape cultivar; however, little compositional or flavor information has been reported on Ningxia wines. Oenological parameters, volatile profiles, and phenolic profiles were determined for 98 Ningxia Cabernet Sauvignon wines from the 2013–2018 vintages, as well as 16 from Bordeaux and California, for comparison. Ningxia wines were characterized by high ethanol, low acidity, and high anthocyanin contents. Multivariate analysis revealed that citronellol and 12 characteristic phenolic compounds distinguish Ningxia wines from Bordeaux and California wines. The concentrations of most phenolic compounds were highest in the 2018 Ningxia vintage and decreased with the age of the vintage. To our knowledge, this is the first extensive regionality study on red wines from the Ningxia region.
Highlights
Grape (Vitis vinifera) Wine is an alcoholic beverage with a complex flavor, related to its composition of alcohol, sugar, acid, phenolics, and aroma volatiles [1]
Sauvignon blanc wines from New Zealand, France, and Austria were analyzed by sensory evaluation, gas chromatography (GC), and multivariate statistical analysis (ANOVA, CA, PLS-DA, etc.) [8], demonstrating that wines of different geographical origin had clearly distinguishable profiles
The phenolic profiles of Cabernet Sauvignon wines from five wine-growing regions in China (Helan mountains of Ningxia, Qilian of Gansu, Changli of Hebei, Yantai of Shandong, and Deqin of Yunnan), were related to the terroir of the growing region [2]; a similar terroir resulted in a similar polyphenolic profile
Summary
Grape (Vitis vinifera) Wine is an alcoholic beverage with a complex flavor, related to its composition of alcohol, sugar, acid, phenolics, and aroma volatiles [1]. The phenolic profiles of Cabernet Sauvignon wines from five wine-growing regions in China (Helan mountains of Ningxia, Qilian of Gansu, Changli of Hebei, Yantai of Shandong, and Deqin of Yunnan), were related to the terroir of the growing region [2]; a similar terroir resulted in a similar polyphenolic profile. Another allied analysis found the content of phenols and aroma substances was affected by altitude, phenolic, and sensory profiles could achieve the separation of Malbec wines from different regions of Mendoza, Argentina, which evinced the effects of “terroir” [13]. The study about wines of different grape varieties and origins, yeast strains, and spontaneous fermentation strongly indicated that volatile chemical differences between wines were mainly driven by grape origin [18]
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