Enhancing Cabernet Sauvignon wine quality with Merlot improver: A study on flavor and quality impact through various blending techniques
To investigate the effects of Merlot grape on improving the quality of Cabernet Sauvignon wine, nutrition, color, taste, and volatile components of the blending wine with Cabernet Sauvignon grape and Merlot grape under different concentrations and different blending methods were studied by using HPL...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325001814 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849725681783537664 |
|---|---|
| author | Fangfang Wang Huan Wang Qinquan Fu Xinyi Ma Min Zhao Yinqi Liu Kaiwen Liu Bin Wang Xuewei Shi |
| author_facet | Fangfang Wang Huan Wang Qinquan Fu Xinyi Ma Min Zhao Yinqi Liu Kaiwen Liu Bin Wang Xuewei Shi |
| author_sort | Fangfang Wang |
| collection | DOAJ |
| description | To investigate the effects of Merlot grape on improving the quality of Cabernet Sauvignon wine, nutrition, color, taste, and volatile components of the blending wine with Cabernet Sauvignon grape and Merlot grape under different concentrations and different blending methods were studied by using HPLC and HS-SPME-GC-MS. The results showed that adding 20 % Merlot grapes was able to observably increase the functional composition, color, and aromatic complexity of the Cabernet Sauvignon wine, in which the increased tartaric and malic acid content imparted citrus aromas to the wines. Furthermore, compared to co-wine blending, co-fermentations were more effective in increasing aromatic complexity, with a significant increase in flavor compounds such as ethyl acetate, isoamyl acetate, and isoamyl lactate, which endued the wine with intense fruity flavors. The results will provide a theoretical basis for improving the flavors of Cabernet Sauvignon wine. |
| format | Article |
| id | doaj-art-7449cebcaf6b49e19d654f68da994984 |
| institution | DOAJ |
| issn | 2666-1543 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-7449cebcaf6b49e19d654f68da9949842025-08-20T03:10:24ZengElsevierJournal of Agriculture and Food Research2666-15432025-06-012110181010.1016/j.jafr.2025.101810Enhancing Cabernet Sauvignon wine quality with Merlot improver: A study on flavor and quality impact through various blending techniquesFangfang Wang0Huan Wang1Qinquan Fu2Xinyi Ma3Min Zhao4Yinqi Liu5Kaiwen Liu6Bin Wang7Xuewei Shi8Food College, 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, Xinjiang, 832000, Shihezi, 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, ChinaFood College, 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, Xinjiang, 832000, Shihezi, 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, ChinaFood College, 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, Xinjiang, 832000, Shihezi, 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, ChinaFood College, 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, Xinjiang, 832000, Shihezi, 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, ChinaFood College, 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, Xinjiang, 832000, Shihezi, 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, ChinaFood College, 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, Xinjiang, 832000, Shihezi, 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, ChinaFood College, 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, Xinjiang, 832000, Shihezi, 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, ChinaFood College, 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, Xinjiang, 832000, Shihezi, 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. Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China.Food College, 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, Xinjiang, 832000, Shihezi, 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. Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China.To investigate the effects of Merlot grape on improving the quality of Cabernet Sauvignon wine, nutrition, color, taste, and volatile components of the blending wine with Cabernet Sauvignon grape and Merlot grape under different concentrations and different blending methods were studied by using HPLC and HS-SPME-GC-MS. The results showed that adding 20 % Merlot grapes was able to observably increase the functional composition, color, and aromatic complexity of the Cabernet Sauvignon wine, in which the increased tartaric and malic acid content imparted citrus aromas to the wines. Furthermore, compared to co-wine blending, co-fermentations were more effective in increasing aromatic complexity, with a significant increase in flavor compounds such as ethyl acetate, isoamyl acetate, and isoamyl lactate, which endued the wine with intense fruity flavors. The results will provide a theoretical basis for improving the flavors of Cabernet Sauvignon wine.http://www.sciencedirect.com/science/article/pii/S2666154325001814BlendingPhenolic compoundsColorAntioxidant activityAroma components |
| spellingShingle | Fangfang Wang Huan Wang Qinquan Fu Xinyi Ma Min Zhao Yinqi Liu Kaiwen Liu Bin Wang Xuewei Shi Enhancing Cabernet Sauvignon wine quality with Merlot improver: A study on flavor and quality impact through various blending techniques Journal of Agriculture and Food Research Blending Phenolic compounds Color Antioxidant activity Aroma components |
| title | Enhancing Cabernet Sauvignon wine quality with Merlot improver: A study on flavor and quality impact through various blending techniques |
| title_full | Enhancing Cabernet Sauvignon wine quality with Merlot improver: A study on flavor and quality impact through various blending techniques |
| title_fullStr | Enhancing Cabernet Sauvignon wine quality with Merlot improver: A study on flavor and quality impact through various blending techniques |
| title_full_unstemmed | Enhancing Cabernet Sauvignon wine quality with Merlot improver: A study on flavor and quality impact through various blending techniques |
| title_short | Enhancing Cabernet Sauvignon wine quality with Merlot improver: A study on flavor and quality impact through various blending techniques |
| title_sort | enhancing cabernet sauvignon wine quality with merlot improver a study on flavor and quality impact through various blending techniques |
| topic | Blending Phenolic compounds Color Antioxidant activity Aroma components |
| url | http://www.sciencedirect.com/science/article/pii/S2666154325001814 |
| work_keys_str_mv | AT fangfangwang enhancingcabernetsauvignonwinequalitywithmerlotimproverastudyonflavorandqualityimpactthroughvariousblendingtechniques AT huanwang enhancingcabernetsauvignonwinequalitywithmerlotimproverastudyonflavorandqualityimpactthroughvariousblendingtechniques AT qinquanfu enhancingcabernetsauvignonwinequalitywithmerlotimproverastudyonflavorandqualityimpactthroughvariousblendingtechniques AT xinyima enhancingcabernetsauvignonwinequalitywithmerlotimproverastudyonflavorandqualityimpactthroughvariousblendingtechniques AT minzhao enhancingcabernetsauvignonwinequalitywithmerlotimproverastudyonflavorandqualityimpactthroughvariousblendingtechniques AT yinqiliu enhancingcabernetsauvignonwinequalitywithmerlotimproverastudyonflavorandqualityimpactthroughvariousblendingtechniques AT kaiwenliu enhancingcabernetsauvignonwinequalitywithmerlotimproverastudyonflavorandqualityimpactthroughvariousblendingtechniques AT binwang enhancingcabernetsauvignonwinequalitywithmerlotimproverastudyonflavorandqualityimpactthroughvariousblendingtechniques AT xueweishi enhancingcabernetsauvignonwinequalitywithmerlotimproverastudyonflavorandqualityimpactthroughvariousblendingtechniques |