Evidence map›Paper›PMID 37509760›Full record

ArticleFoods (Basel, Switzerland)2023

Differences in Aroma Profile of Cabernet Sauvignon Grapes and Wines from Four Plots in Jieshi Mountain Region of Eastern China.

Zhuo Chen, Yang-Peng Wu, Yi-Bin Lan, Yan-Zhi Cui, Tong-Hua Shi, Yu-Bo Hua, Chang-Qing Duan, Qiu-Hong Pan

Abstract read
In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Zhuo ChenCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Yang-Peng WuCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Yi-Bin LanCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.ORCID 0000-0002-2474-2522
Yan-Zhi CuiBodega Longes Co., Ltd., Qinghuangdao 066600, China.
Tong-Hua ShiBodega Longes Co., Ltd., Qinghuangdao 066600, China.
Yu-Bo HuaBodega Longes Co., Ltd., Qinghuangdao 066600, China.
Chang-Qing DuanCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.ORCID 0000-0002-5218-8266
Qiu-Hong PanCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.ORCID 0000-0002-5045-716X

Funding

Earmarked Fund for China Agriculture Research System CARS-29 to C-QDScience & Technology Cooperation Project between China Agricultural University and Longus Vineyard Co. Ltd.
6 · The paper itself

Abstract

The Bohai Bay region is a famous wine-growing area in China, where the rainfall is concentrated in the summer due to the influence of the temperate semi-humid monsoon climate. As such, the vineyard terrain has a significant impact on the flavor quality of the grapes and the resulting wines. To explore the relationship between the 'Cabernet Sauvignon' wine style and terrain, this study takes four different plots in the Jieshi Mountain region to investigate the differences in the aroma profile of Cabernet Sauvignon grapes and wines of two consecutive vintages. Based on two-way ANOVA, there were 25 free and 8 glycosylated aroma compounds in the grapes and 21 and 10 aroma compounds with an odor activity value greater than 0.1 in the wines at the end of alcohol fermentation (AF) and malolactic fermentation (MLF), respectively, that varied among the four plots. Wines from the four plots showed a significant difference in floral and fruity aroma attributes, which were mainly related to esters with high odor activity values. The difference in concentration of these compounds between plots was more pronounced in 2021 than in 2020, and a similar result was shown on the Shannon-Wiener index, which represents wine aroma diversity. It has been suggested that high rainfall makes the plot effect more pronounced. Pearson's correlation analysis indicated that concentrations of

Indexed as

aromaCabernet Sauvignondifferencesplotswines

Identifiers

PMID37509760
PMCPMC10378549

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.