ArticleFood chemistry: X2025
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.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- The Formation of the Elemental Composition of Young Chardonnay Wine Through Fining with Organic Fining Agents.Molecules (Basel, Switzerland) · 2026Article
- Major Volatile Aroma Composition, Organic Acids, and Color Characteristics: A Comparative Study of Berries and Wines fromFoods (Basel, Switzerland) · 2026Article
- Plant aromas in wine: the case of cabernet sauvignon from typical regions in China.Food chemistry: X · 2026Article
- Analysis of Volatile Organic Compounds in Wines fromFoods (Basel, Switzerland) · 2025Article
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Authors and funding
11 authors.
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Abstract
This study aimed to analyze the characteristics of Cabernet Sauvignon (CS) and Marselan (M) wines from different subregions on the eastern foothills of Helan Mountain. UHPLC-ESI-Q-ToF and HS-SPME-GC-MS were employed to analyze the metabolic properties of the wines, and QDA was combined for sensory characterization. The results indicated that chromaticity, total phenols, ethyl isobutyrate, n-decanoic acid, (-)-epigallocatechin, and epigallocatechin were key indicators for distinguishing CS wines from different subregions, whereas total acids, total phenols, hexanol, ethyl butyrate, protocatechuic acid, and (+)-catenin were key indicators for distinguishing M wines from different subregions. The richness and coordination of fruit, floral, dried fruit, spice, and green flavors in the wine were key indicators determining the flavor characteristics of wine in winemaking area. The key compounds with aroma of green, fruity, and floral that determine the core aroma, aroma coordination, and elegance of wine in the winemaking area include cis-2-exen-1-ol, ethyl palmate, octanoic acid, and n-decanoic acid.
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