ArticleFood chemistry: X2026
Comparative analysis of the quality of fortified sweet wines made from Marselan and Petit Verdot dehydration.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study investigated the effects of grape dehydration on Marselan and Petit Verdot wines. The results demonstrated that dehydration modified wine quality and aging potential by altering the contents of organic acids, phenolics and aroma compounds. The specific effects varied depending on varieties and dehydration degrees. Specifically, 20% and 40% dehydration increased the total contents of monomeric anthocyanins in fresh Marselan wines by 37.4% and 28.9%, respectively, but showed the opposite trend in Petit Verdot wines. Dehydration also increased the total contents of esters in aged Marselan wines, all of which increased by more than 50%. Sensory evaluation revealed that 20% dehydration enhanced Marselan wines' palate quality, while 40% dehydration produced the more intense aroma. However, the non-dehydrated Petit Verdot exhibited greater aroma quality. In conclusion, the effects of dehydration on wines were strongly influenced by both cultivar and dehydration degree, with Marselan showing superior potential for this application.
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