Correlation analysis of taste characteristics of phenolic substances in Xinjiang wine
In this study, the contents of phenolic substances and the response values of taste indexes in 11 wine samples (red wine(1-7#) and white wine (8-11#) from four major producing areas of Xinjiang were detected by high performance liquid chromatography (HPLC) and electronic tongue respectively. The phe...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-01-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-119.pdf |
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| Summary: | In this study, the contents of phenolic substances and the response values of taste indexes in 11 wine samples (red wine(1-7#) and white wine (8-11#) from four major producing areas of Xinjiang were detected by high performance liquid chromatography (HPLC) and electronic tongue respectively. The phenolic substances which had a greater influence on the wine body taste indexes were investigated by principal component analysis (PCA) and correlation analysis. The results showed that 19 phenolic substances were detected in 11 different wines with different contents. The contents of gallic acid and catechin content were the highest in the samples of red wine 4#, reaching 292 mg/L and 139.37 mg/L, respectively. The content of chlorogenic acid was the highest in red wine 3#, reaching 251.07 mg/L. The content of salicylic acid was the highest in red wine 1#, reaching 105.25 mg/L. PCA showed that grape variety affected the taste characteristics of red wine and region affected the taste characteristics of white wine. Correlation analysis showed that gallic acid, protocatechuic acid, myricetin, ferulic acid, caffeic acid, chlorogenic acid and catechin had great influence on wine taste indexes. |
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| ISSN: | 0254-5071 |