Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines
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°Brix combined with two S. cerevisiae strains selected from distinct terroirs on the Cabernet Sauvignon wine profile in...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009544 |
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| author | Xiaomin Zang Qing Du Jiao Jiang Yan-ying Liang Dongqing Ye Yanlin Liu |
| author_facet | Xiaomin Zang Qing Du Jiao Jiang Yan-ying Liang Dongqing Ye Yanlin Liu |
| author_sort | Xiaomin Zang |
| collection | DOAJ |
| description | 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°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. |
| format | Article |
| id | doaj-art-562594ece8fc4753a6322c74a6cd52a0 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-562594ece8fc4753a6322c74a6cd52a02025-02-12T05:31:50ZengElsevierFood Chemistry: X2590-15752025-01-0125102066Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ winesXiaomin Zang0Qing Du1Jiao Jiang2Yan-ying Liang3Dongqing Ye4Yanlin Liu5College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, ChinaCollege of Enology, Northwest A&F University, Yangling, Shaanxi 712100, ChinaCollege of Enology, Northwest A&F University, Yangling, Shaanxi 712100, ChinaCollege of Enology, Northwest A&F University, Yangling, Shaanxi 712100, ChinaGuangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, China; Corresponding author.College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning, Ningxia 750104, China; Corresponding author at: College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.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°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.http://www.sciencedirect.com/science/article/pii/S2590157524009544Saccharomyces cerevisiaeYoung wine flavor profileVolatile compoundQuantitative descriptive analysisMultivariate statistical analysis |
| spellingShingle | Xiaomin Zang Qing Du Jiao Jiang Yan-ying Liang Dongqing Ye Yanlin Liu Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines Food Chemistry: X Saccharomyces cerevisiae Young wine flavor profile Volatile compound Quantitative descriptive analysis Multivariate statistical analysis |
| title | Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines |
| title_full | Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines |
| title_fullStr | Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines |
| title_full_unstemmed | Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines |
| title_short | Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young ‘cabernet sauvignon’ wines |
| title_sort | impact of combined grape maturity and selected saccharomyces cerevisiae on flavor profiles of young cabernet sauvignon wines |
| topic | Saccharomyces cerevisiae Young wine flavor profile Volatile compound Quantitative descriptive analysis Multivariate statistical analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009544 |
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