Food and Fermentation Industries >

2025 , Vol. 51 >Issue 5: 299 - 309

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039215

Analysis of the flavor compounds and sensory characteristics of wine made by Vitis vinifera ‘Moldova’ in different ecological regions

  • WAN Ningjing ,
  • YIN Dingze ,
  • WANG Ping ,
  • WEN Yun ,
  • FANG Yulin ,
  • MA Tingting ,
  • SUN Xiangyu
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  • 1(College of Enology, Northwest A&F University, Yangling 712100, China)
    2(School of Food Science and Technology, Shihezi University, Shihezi 832003, China)
    3(Administrative Committee of Wine Industry of the East Foothill of Ningxia Helan Mountains, Yinchuan 750104, China)
    4(Shaanxi Engineering Research Center of Characteristic Fruit Directional Design and Machining, Yangling 712100, China)

Received date: 2024-03-13

  Revised date: 2024-04-10

  Online published: 2025-03-28

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Abstract

To analyze the flavor compounds and sensory characteristics of Moldova wines from different regions, we examined physical-chemical indexes, chromaticity, organic acids, polyphenol, mono-Phenol, anthocyanin, volatile compounds, and sensory evaluation of Moldova wines from three regions of Shaanxi province.The results showed that Moldova wines were reddish or ruby red in color, had a low alcohol concentration, low color brightness, and high saturation.The key indicators that set Moldova wines apart from those of Weibei Dry Plain and Southern Shaanxi were anthocyanins and flavanols.In three-region differentiation, the mono-phenol content-based PLS-DA model performed the best.Of the 162 volatile compounds detected, 34 had an odor activity value greater than 1.Key volatile substances that affect the aroma characteristics of Shaanxi included (E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-2-buten-1-one, ethyl acetate, ethyl hexanoate, 1-hexanol, and octanoic acid, which brought a sweet, fruity, herbal, and fatty aroma.Weibei Dry Plain Moldova wine was recognized for its distinctive fragrance compounds, which included ethyl butyrate, ethyl isobutyrate, 2, 3-butanedione, and dodecanal.Guanzhong Plain’s core odor component was ethyl 3-phenylpropionate.And the distinctive scent compounds in Southern Shaanxi were 1-heptanol and 1-pentanol.Furthermore, the comprehensive sensory score was Weibei Dry Plain > Southern Shaanxi > Guanzhong Plain.

Key words： Moldova; wine; ecological region; flavor substance; sensory characteristics

Cite this article

WAN Ningjing , YIN Dingze , WANG Ping , WEN Yun , FANG Yulin , MA Tingting , SUN Xiangyu . Analysis of the flavor compounds and sensory characteristics of wine made by Vitis vinifera ‘Moldova’ in different ecological regions[J]. Food and Fermentation Industries, 2025 , 51(5) : 299 -309 . DOI: 10.13995/j.cnki.11-1802/ts.039215

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