Journal of Agriculture and Food Research (Jun 2025)
Enhancing Cabernet Sauvignon wine quality with Merlot improver: A study on flavor and quality impact through various blending techniques
- Fangfang Wang,
- Huan Wang,
- Qinquan Fu,
- Xinyi Ma,
- Min Zhao,
- Yinqi Liu,
- Kaiwen Liu,
- Bin Wang,
- Xuewei Shi
Affiliations
- Fangfang Wang
- Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction By Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Xinjiang, 832000, Shihezi, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China
- Huan Wang
- Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction By Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Xinjiang, 832000, Shihezi, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China
- Qinquan Fu
- Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction By Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Xinjiang, 832000, Shihezi, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China
- Xinyi Ma
- Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction By Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Xinjiang, 832000, Shihezi, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China
- Min Zhao
- Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction By Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Xinjiang, 832000, Shihezi, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China
- Yinqi Liu
- Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction By Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Xinjiang, 832000, Shihezi, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China
- Kaiwen Liu
- Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction By Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Xinjiang, 832000, Shihezi, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China
- Bin Wang
- Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction By Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Xinjiang, 832000, Shihezi, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Corresponding author. Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China.
- Xuewei Shi
- Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction By Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Xinjiang, 832000, Shihezi, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, 832000, China; Corresponding author. Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China.
- Journal volume & issue
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Vol. 21
p. 101810
Abstract
To investigate the effects of Merlot grape on improving the quality of Cabernet Sauvignon wine, nutrition, color, taste, and volatile components of the blending wine with Cabernet Sauvignon grape and Merlot grape under different concentrations and different blending methods were studied by using HPLC and HS-SPME-GC-MS. The results showed that adding 20 % Merlot grapes was able to observably increase the functional composition, color, and aromatic complexity of the Cabernet Sauvignon wine, in which the increased tartaric and malic acid content imparted citrus aromas to the wines. Furthermore, compared to co-wine blending, co-fermentations were more effective in increasing aromatic complexity, with a significant increase in flavor compounds such as ethyl acetate, isoamyl acetate, and isoamyl lactate, which endued the wine with intense fruity flavors. The results will provide a theoretical basis for improving the flavors of Cabernet Sauvignon wine.
