Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China).

ABSTRACT: High-quality wines in industrial winemaking frequently require a professional winemaker to make adjustments according to the wine of single-batch fermentation. Blending can improve the chemical composition and certain organoleptic properties of wine, promote copigmentation, and increase the complexity of the wine body and aroma. In this study, high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction with gas chromatography coupled to tandem mass spectrometry (HS-SPME-GC-MS/MS) were used to study the effects of adding 20% of Merlot, Marselan, Syrah and Pinot Noir and different blending methods on the nutritional, taste, color and aroma components of Cabernet Sauvignon wine. The results showed that the highest total phenols and flavonoids, the greatest content

SUBMITTER: Wang H 

PROVIDER: S-EPMC9653794 | biostudies-literature | 2022 Oct

REPOSITORIES: biostudies-literature