Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 639: Comparison of the Physicochemical Properties, Phenolic Compounds and Aromatic Profiles in White Grape Berries and Wines from the Changli Region
Foods doi: 10.3390/foods15040639
Authors:
Haijun Ma
Haohao Zhao
Yunqing Ma
Yubo Hua
Yanzhi Cui
Wenhuai Kang
Ling Qin

This study systematically evaluated six white grape cultivars and their wines from Changli, China, through multi-analytical techniques (HPLC, LC-MS/MS, HS-SPME -GC-MS, etc.) to compare oenological parameters, organic acid profiles, phenolic compositions, and aromatic volatiles. Results indicated that the total sugar contents in Aranèle (202.11 g/L) and Viognier (201.12 g/L) berries were significantly higher than those in other varieties. Compared with other varieties, Roussanne grape juice and wine had a higher content of phenolic components, and the fermented Chardonnay wine exhibited a higher proanthocyanidin content. In the flavor profile of the wines, the contents of ethyl octanoate, isoamyl acetate, and α-ionene in Semillon wine (total volatile components in Semillon: 56,147.3 μg/L) were significantly higher than those in the other wines. Additionally, Aranèle wine had the highest phenethyl alcohol content. The principal component analysis (PCA), performed on combined normalized data of organic acids, phenolic components, and volatile compounds, revealed distinct clustering of the six white wines. The first and second principal components explained 41.63% and 43.37% of the total variance, respectively, demonstrating clear differentiation among the six white wines. Sensory analysis revealed no distinct differences in appearance among the six white wines, whereas significant variations were observed in aroma and taste profiles.