Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China
To investigate the effect of mountain-basin system on wine quality, four different regions were selected according to altitude and latitude. This work analyzed the differences in physicochemical properties, organic acids, monomeric phenols, antioxidant activity and volatile compounds of Cabernet Sau...
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| Format: | Article |
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MDPI AG
2025-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/7/1086 |
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| author | Junbo Zhang Yapeng Qi Ruiyang Han Miao Cui Feifei Gao Ping Wang Qinming Sun |
| author_facet | Junbo Zhang Yapeng Qi Ruiyang Han Miao Cui Feifei Gao Ping Wang Qinming Sun |
| author_sort | Junbo Zhang |
| collection | DOAJ |
| description | To investigate the effect of mountain-basin system on wine quality, four different regions were selected according to altitude and latitude. This work analyzed the differences in physicochemical properties, organic acids, monomeric phenols, antioxidant activity and volatile compounds of Cabernet Sauvignon wine between four regions. Comparative analysis revealed that there were significant differences in alcohol content and pH, respectively. Malic acid in organic acids was the main acid to distinguish the four regions. Correlation analysis showed that there was a significant correlation between physicochemical properties and climatic conditions in the four regions. There were significant differences in most of the monomeric phenols, and the antioxidant capacity was also significantly different. A total of 60 volatile compounds were detected, including 11 key volatile compounds, and there were significant differences in the composition of wines in the four regions. Methyl salicylate, ethyl caprate and ethyl hexanoate were the characteristic aromas in mountain front (MF) and intermontane basin (IB) regions, decanal was the characteristic aroma in sloping field (SF) region, and ethyl butyrate was the characteristic aroma in near desert (ND) region. This study further clarified the influence of climate and terrain on wine quality, and provided a better theoretical basis for the fine management of small producing areas. |
| format | Article |
| id | doaj-art-8bcf051df9274dbf898fd27435c54b3e |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-8bcf051df9274dbf898fd27435c54b3e2025-08-20T03:06:24ZengMDPI AGFoods2304-81582025-03-01147108610.3390/foods14071086Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, ChinaJunbo Zhang0Yapeng Qi1Ruiyang Han2Miao Cui3Feifei Gao4Ping Wang5Qinming Sun6Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, ChinaKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, ChinaKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, ChinaKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, ChinaKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, ChinaKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, ChinaAgricultural College, Shihezi University, Shihezi 832003, ChinaTo investigate the effect of mountain-basin system on wine quality, four different regions were selected according to altitude and latitude. This work analyzed the differences in physicochemical properties, organic acids, monomeric phenols, antioxidant activity and volatile compounds of Cabernet Sauvignon wine between four regions. Comparative analysis revealed that there were significant differences in alcohol content and pH, respectively. Malic acid in organic acids was the main acid to distinguish the four regions. Correlation analysis showed that there was a significant correlation between physicochemical properties and climatic conditions in the four regions. There were significant differences in most of the monomeric phenols, and the antioxidant capacity was also significantly different. A total of 60 volatile compounds were detected, including 11 key volatile compounds, and there were significant differences in the composition of wines in the four regions. Methyl salicylate, ethyl caprate and ethyl hexanoate were the characteristic aromas in mountain front (MF) and intermontane basin (IB) regions, decanal was the characteristic aroma in sloping field (SF) region, and ethyl butyrate was the characteristic aroma in near desert (ND) region. This study further clarified the influence of climate and terrain on wine quality, and provided a better theoretical basis for the fine management of small producing areas.https://www.mdpi.com/2304-8158/14/7/1086mountain-basin systemclimateterraincabernet sauvignon wineantioxidant activityvolatile compound |
| spellingShingle | Junbo Zhang Yapeng Qi Ruiyang Han Miao Cui Feifei Gao Ping Wang Qinming Sun Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China Foods mountain-basin system climate terrain cabernet sauvignon wine antioxidant activity volatile compound |
| title | Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China |
| title_full | Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China |
| title_fullStr | Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China |
| title_full_unstemmed | Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China |
| title_short | Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China |
| title_sort | effects of mountain basin system on chemical composition antioxidant activity and volatile flavor substances of cabernet sauvignon wines in xinjiang region china |
| topic | mountain-basin system climate terrain cabernet sauvignon wine antioxidant activity volatile compound |
| url | https://www.mdpi.com/2304-8158/14/7/1086 |
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