Evidence map›Paper›PMID 40606740›Full record

ArticleFood chemistry: X2025

A precise blending strategy towards the organoleptic augmentation of Hutai No. 8 table grape wine: uncovering the chemical profiles behind.

Biying Zhang, Cuiyi Zhang, Hui Liu, Jiaxin Chen, Yangbo Song, Xianghong Xie, Ling He, Shuwen Liu, Kan Shi

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

9 authors.

Biying ZhangCollege of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China.
Cuiyi ZhangCollege of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China.
Hui LiuCollege of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China.
Jiaxin ChenSchool of Chemical Engineering and Technology, Xi'an Jiaotong University, Xi'an, Shaanxi 710049, China.
Yangbo SongAgriculture and Animal Husbandry College, Qinghai University, Xining 810086, China.
Xianghong XieCollege of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China.
Ling HeCollege of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China.
Shuwen LiuCollege of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China.
Kan ShiCollege of Enology, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Shaanxi, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Blending is a viable strategy to enhance the organoleptic quality of wine. This study used Hutai No. 8 table grape wine (No. 8 TGW) as the base wine, and blended No. 8 TGW with Cabernet Sauvignon and Syrah to improve its quality, while further investigating chemical profiles responsible for these improvements in terms of polyphenols, aromas and sensory attributes. Through a D-optimal design guided by sensory evaluation, an optimal precise blend ratio of 76.7 % No. 8 TGW, 16.7 % Cabernet Sauvignon, and 6.6 % Syrah was identified, resulting in total phenolic content increased by 60.74 %. Dissecting the aroma chemical profiles further unveiled that increased 17.82 % terpene and 17.74 % acetate ester were the main contributors to aroma complexity. This study elucidates the effectiveness of sensory-driven wine blending strategy for quality augmentation of No. 8 TGW, and clarifies the chemical profiles behind, thereby offering a new paradigm for upgrading table grape wine.

Indexed as

BlendingD-optimal designHutai No. 8 table grape winePolyphenolic profilesSensory attributes

Identifiers

PMID40606740
PMCPMC12221527

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LicenceCC BY-NC
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Registered trials

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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.