ArticleFoods (Basel, Switzerland)2021
Flavor Chemical Profiles of Cabernet Sauvignon Wines: Six Vintages from 2013 to 2018 from the Eastern Foothills of the Ningxia Helan Mountains in China.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Aroma differentiation ofFood chemistry: X · 2026Article
- Effect of Terroir on Phenolic Content and Aroma Properties of Grapes and Wines.Foods (Basel, Switzerland) · 2025Article
- Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effect.Food chemistry: X · 2025Article
- Exploring the aroma profiles and color characteristics of chardonnay wines from the eastern foothills of Ningxia Helan Mountain in China: A Flavoromics approach.Food chemistry: X · 2024Article
- Influence of different geographical origins and bottle storage times on the chemical composition, antioxidant activity and sensory properties of Cabernet Sauvignon wine.Food chemistry: X · 2024Article
- Aroma Identification and Traceability of the Core Sub-Producing Area in the Helan Mountain Eastern Foothills Using Two-Dimensional Gas Chromatography and Time-of-Flight Mass Spectrometry and Chemometrics.Foods (Basel, Switzerland) · 2024Article
- From Rare Disorders of Kidney Tubules to Acute Renal Injury: Progress and Prospective.Kidney diseases (Basel, Switzerland) · 2024Review
- A Review on Wine Flavour Profiles Altered by Bottle Aging.Molecules (Basel, Switzerland) · 2023Review
- Sub-Regional Variation and Characteristics of Cabernet Sauvignon Wines in the Eastern Foothills of the Helan Mountain: A Perspective from Phenolics, Visual Properties and Mouthfeel.Foods (Basel, Switzerland) · 2023Article
- Assessment of 'Cabernet Sauvignon' Grape Quality Half-Véraison to Maturity for Grapevines Grown in Different Regions.International journal of molecular sciences · 2023Article
- Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics.Current research in food science · 2023Article
- Volatile Profiles and Sensory Characteristics of Cabernet Sauvignon Dry Red Wines in the Sub-Regions of the Eastern Foothills of Ningxia Helan Mountain in China.Molecules (Basel, Switzerland) · 2022Article
- Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of 'Cabernet Sauvignon' Wine in Ningxia, China.Foods (Basel, Switzerland) · 2022Article
- Characterization of Some Microorganisms from Human Stool Samples and Determination of Their Effects on CT26 Colorectal Carcinoma Cell Line.Current microbiology · 2022Article
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7 authors.
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Abstract
The eastern foothills of the Helan Mountains in the Ningxia region (Ningxia), is a Chinese wine-producing region, where Cabernet Sauvignon is the main grape cultivar; however, little compositional or flavor information has been reported on Ningxia wines. Oenological parameters, volatile profiles, and phenolic profiles were determined for 98 Ningxia Cabernet Sauvignon wines from the 2013-2018 vintages, as well as 16 from Bordeaux and California, for comparison. Ningxia wines were characterized by high ethanol, low acidity, and high anthocyanin contents. Multivariate analysis revealed that citronellol and 12 characteristic phenolic compounds distinguish Ningxia wines from Bordeaux and California wines. The concentrations of most phenolic compounds were highest in the 2018 Ningxia vintage and decreased with the age of the vintage. To our knowledge, this is the first extensive regionality study on red wines from the Ningxia region.
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