ArticleScientific reports2024
Regional aroma characteristics of spontaneously fermented Cabernet Sauvignon wines produced from seven sub-regions in Shangri-La of China.
Article in Scientific reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 3 papers.
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3 citing papers in PubMed.
- SOMolecules (Basel, Switzerland) · 2026Article
- Exploring new applications of toasted chestnut shells as an oak alternative in distilled spirit aging.NPJ science of food · 2026Article
- Analysis of Volatile Organic Compounds in Wines fromFoods (Basel, Switzerland) · 2025Article
Corrections and comments
- Erratum issued
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3 authors.
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Abstract
Shangri-La is a promising wine region in China, which has great potential for producing high-quality wines with distinctive regional characteristics. In this work, the aroma properties of spontaneously fermented Cabernet Sauvignon wines produced from seven sub-regions of Shangri-La (Adong, Liutongjiang, Sinong, Xidang, and Nitong from Lancang River basin; Benzilan and Dari from Jinsha River Basin) were comprehensively analyzed using the headspace micro-extraction with gas chromatography-mass spectrometry, odor activity values, and olfactory evaluation. Results showed that a total of 59 volatiles belonging to seven groups were identified and quantified in all regional wines, with alcohols constituting the most abundant group, followed by esters and volatile fatty acids. Based on their odor activity values, six alcohols, seven esters, two terpenes, one C
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