Flavor characterization of six white wines from Xinjiang: Physicochemical property, antioxidant activity, and volatile compounds analysis
Wine flavors encompass distinct varietal, fermentation, and aging aromas, with grape variety and terroir playing a crucial role in shaping the variations in wine's aroma. The distinct geographical and climatic conditions in Xinjiang have created a unique terroir. To assess the flavor characteri...
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2025-04-01
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| author | Chunyan Li Xilei Pu Piping Ye Qingquan Fu Yuxuan Zhou Xin Zhou Xuewei Shi Bin Wang |
| author_facet | Chunyan Li Xilei Pu Piping Ye Qingquan Fu Yuxuan Zhou Xin Zhou Xuewei Shi Bin Wang |
| author_sort | Chunyan Li |
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| description | Wine flavors encompass distinct varietal, fermentation, and aging aromas, with grape variety and terroir playing a crucial role in shaping the variations in wine's aroma. The distinct geographical and climatic conditions in Xinjiang have created a unique terroir. To assess the flavor characteristics of white wines from Xinjiang, we investigated the physicochemical properties, organic acids, phenolic compounds, antioxidant activity, and aroma profiles of Chardonnay (CDW), Riesling (RLW), Gewurztraminer (GTW), Italian Riesling (IRW), Chenin Blanc (CBW), and Ecolly wines (ELW) using HPLC and HS-SPME-GC-MS techniques. The results showed that malic acid and tartaric acid were the dominant organic acids, while quercetin, rutin, and neochlorogenic acid were the most important phenolic compounds in white grapes and the wines. Among them, quercetin, neochlorogenic acid, coumaric acid, and gallic acid contributed substantially to the antioxidant activity in vitro. A total of 64 aromatic compounds were identified in white grapes, while 73 aromatic compounds were identified in the wines. Alcohols (especially isoamylalcohol and phenethyl alcohol) and esters (including ethyl caprylate and phenethyl acetate) were the main volatile compounds, and floral and fruity were typical aromas in white wines. Additionally, aldehydes and other esters may contribute to the fruity and floral flavor formation in the wines from Xinjiang, with β-damascenone potentially playing an indirect role in floral flavor formation. This study provides a theoretical foundation for enhancing the quality of white wine production in Xinjiang. |
| format | Article |
| id | doaj-art-5ba33074f2214e898d588df323dcd699 |
| institution | DOAJ |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
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| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-5ba33074f2214e898d588df323dcd6992025-08-20T03:00:06ZengElsevierJournal of Agriculture and Food Research2666-15432025-04-012010172510.1016/j.jafr.2025.101725Flavor characterization of six white wines from Xinjiang: Physicochemical property, antioxidant activity, and volatile compounds analysisChunyan Li0Xilei Pu1Piping Ye2Qingquan Fu3Yuxuan Zhou4Xin Zhou5Xuewei Shi6Bin Wang7School of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Corresponding author. School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, China.Wine flavors encompass distinct varietal, fermentation, and aging aromas, with grape variety and terroir playing a crucial role in shaping the variations in wine's aroma. The distinct geographical and climatic conditions in Xinjiang have created a unique terroir. To assess the flavor characteristics of white wines from Xinjiang, we investigated the physicochemical properties, organic acids, phenolic compounds, antioxidant activity, and aroma profiles of Chardonnay (CDW), Riesling (RLW), Gewurztraminer (GTW), Italian Riesling (IRW), Chenin Blanc (CBW), and Ecolly wines (ELW) using HPLC and HS-SPME-GC-MS techniques. The results showed that malic acid and tartaric acid were the dominant organic acids, while quercetin, rutin, and neochlorogenic acid were the most important phenolic compounds in white grapes and the wines. Among them, quercetin, neochlorogenic acid, coumaric acid, and gallic acid contributed substantially to the antioxidant activity in vitro. A total of 64 aromatic compounds were identified in white grapes, while 73 aromatic compounds were identified in the wines. Alcohols (especially isoamylalcohol and phenethyl alcohol) and esters (including ethyl caprylate and phenethyl acetate) were the main volatile compounds, and floral and fruity were typical aromas in white wines. Additionally, aldehydes and other esters may contribute to the fruity and floral flavor formation in the wines from Xinjiang, with β-damascenone potentially playing an indirect role in floral flavor formation. This study provides a theoretical foundation for enhancing the quality of white wine production in Xinjiang.http://www.sciencedirect.com/science/article/pii/S2666154325000961White wineOrganic acidsPhenolic compoundsAntioxidant activityAroma characteristics |
| spellingShingle | Chunyan Li Xilei Pu Piping Ye Qingquan Fu Yuxuan Zhou Xin Zhou Xuewei Shi Bin Wang Flavor characterization of six white wines from Xinjiang: Physicochemical property, antioxidant activity, and volatile compounds analysis Journal of Agriculture and Food Research White wine Organic acids Phenolic compounds Antioxidant activity Aroma characteristics |
| title | Flavor characterization of six white wines from Xinjiang: Physicochemical property, antioxidant activity, and volatile compounds analysis |
| title_full | Flavor characterization of six white wines from Xinjiang: Physicochemical property, antioxidant activity, and volatile compounds analysis |
| title_fullStr | Flavor characterization of six white wines from Xinjiang: Physicochemical property, antioxidant activity, and volatile compounds analysis |
| title_full_unstemmed | Flavor characterization of six white wines from Xinjiang: Physicochemical property, antioxidant activity, and volatile compounds analysis |
| title_short | Flavor characterization of six white wines from Xinjiang: Physicochemical property, antioxidant activity, and volatile compounds analysis |
| title_sort | flavor characterization of six white wines from xinjiang physicochemical property antioxidant activity and volatile compounds analysis |
| topic | White wine Organic acids Phenolic compounds Antioxidant activity Aroma characteristics |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325000961 |
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