Comparison of ‘Beibinghong’ dry red wines from six producing areas based on volatile compounds analysis, mineral content analysis, and sensory evaluation analysis

In this paper, ‘Beibinghong’ dry red wine from six Vitis amurensis producing areas (Kuandian County, Liuhe County, Zuojia Town, Songyuan City, Ji’an City, Dongning City) in Northeast China was discussed and evaluated. Research findings were made based on three aspects: mineral elements, volatile com...

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Bibliographic Details
Published in:European food research & technology 2021-06, Vol.247 (6), p.1461-1475
Main Authors: Jin, Yuning, Shu, Nan, Xie, Suyan, Cao, Weiyu, Xiao, Jiamei, Zhang, Baoxiang, Lu, Wenpeng
Format: Article
Language:English
Subjects:
Acetic acid
Agriculture
Analytical Chemistry
Biotechnology
Chemistry
Chemistry and Materials Science
Content analysis
Esters
Ethyl acetate
Flavor
Food Science
Forestry
Odor
Original Paper
Propanol
Sensory evaluation
Sensory properties
Smell
Volatile compounds
Wine
Wines
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Summary:In this paper, ‘Beibinghong’ dry red wine from six Vitis amurensis producing areas (Kuandian County, Liuhe County, Zuojia Town, Songyuan City, Ji’an City, Dongning City) in Northeast China was discussed and evaluated. Research findings were made based on three aspects: mineral elements, volatile compounds, and sensory characteristics. Results of mineral tests show that Ca and K levels in the Kuandian sample were significantly higher than those in other producing areas; and that the Songyuan sample was the highest in Na, Mg, Cu, and Fe among the samples. Also, samples from Dongning and Ji’an were highlighted through quantitative analyses of 46 volatile compounds, with more species of esters reflecting fruity flavor and higher alcohol levels. Finally, Songyuan and Dongning samples stand out with unique profiles compared to the others in PCA analysis of 11 odor substances with OAV > 1, and ranked as top two in sensory evaluation, while Kuandian, Liuhe, and Zuojia samples are relatively similar. Evidence can be found among the samples that Ethyl octanoate, Ethyl 3-methylbutanoate-M, Ethyl acetate, and Iso-propanol had a significant influence on the smell of ‘Beibinghong’ dry wine.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-021-03724-y