ArticleFood chemistry: X2024
Preliminary characterization of chemical and sensory attributes for grapes and wines of different cultivars from the Weibei Plateau region in China.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed.
- Effect of fermented grape pomace on growth performance and intestinal health of weaned piglets.Animal microbiome · 2026Article
- Correlations Between the Inherent Components of Grains in Various Rice Varieties and the Quality of Sweet Rice Wine.Foods (Basel, Switzerland) · 2026Article
- Optimizing Sensory Experience and Aroma Profile Through Novel Blending: A Dual GC-MS/GC-IMS Approach to CharacterizeInternational journal of food science · 2026Article
- Analysis of Volatile Organic Compounds in Wines fromFoods (Basel, Switzerland) · 2025Article
- Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China.Foods (Basel, Switzerland) · 2025Article
- Inter- and intra-varietal clonal differences influence the aroma compound profiles of wines analyzed by GC-MS and GC-IMS.Food chemistry: X · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Anthocyanin profiles and color parameters of fourteen grapes and wines from the eastern foot of Helan Mountain in Ningxia.Food chemistry: X · 2024Article
- Hops across Continents: Exploring How Terroir Transforms the Aromatic Profiles of Five Hop (Plants (Basel, Switzerland) · 2024Article
- Phytochemical and Flavor Characteristics of Mulberry Juice Fermented withFoods (Basel, Switzerland) · 2024Article
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6 authors.
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Abstract
Chemical and sensory attributes play a vital role in evaluating the quality of grapes and wines. This study compared basic physicochemical parameters, organic acids, phenolic compounds, and aroma profiles of grapes and wines of six cultivars using chemometrics. The results showed that the reducing sugar contents of Beibinghong, Gongniang, and Granoir grapes were significantly higher than those of others cultivars, whereas their juice yields were significantly lower. The phenolic compound contents in Moldova, Beibinghong, and Gongniang grape skins and wines were higher than those in others cultivars. The organic acid contents in Beibinghong grape and Dunkelfelder wine were highest. Beibinghong and Gongniang grapes and wines showed richer aldehyde and ester concentrations. Beibinghong wine obtained the highest sensory scores. Ethyl decanoate, coumaric acid, and methyl dodecanoate were characteristic variables distinguishing wine cultivars, exhibiting important contributions to their sensory characteristics. These findings were useful for viticulturists and winemakers to select grape varieties.
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