Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics

作者：Lin Zhang, Qianqian Liu, Yuanyuan Li, Shuzhen Liu, Qian Tu, Chunlong Yuan · 发表于：Current Research in Food Science · 年份：2022 · DOI：10.1016/j.crfs.2022.100418 · 被引用次数：64 · 研究领域：Fermentation and Sensory Analysis、Horticultural and Viticultural Research、Plant biochemistry and biosynthesis

HS-SPME/GC-MS and aroma descriptive analysis were used to gain insights into the volatile and sensory details of 99 red wine samples collected from four varieties in five regions. The general volatile fingerprints of Cabernet Sauvignon and Merlot wine samples in Xinjiang and Ningxia regions were similar, even though chemometric models could not discriminate between them. The main drivers of the diversity were secondary metabolites of grape such as terpenes, benzene-derivatives, and ketones. Fermentation-derivatives (esters and alcohols) were also responsible for region and variety-related differences in wines. Analysis of volatile compounds also showed that the primary factor accounting for diversity in wines in this study was region rather than variety. These results highlight the sensory attributes and volatiles of different regions and varieties, and provide a quantitative basis for screening for differential metabolites and potential markers in wines.