# Analysis of Volatile Organic Compounds in Wines from Vitis amurensis Varieties in Xinjiang, China

## TL;DR

This study analyzed the volatile compounds in wines from four Vitis amurensis grape varieties in Xinjiang, China, revealing distinct flavor profiles that could guide regional wine development.

## Contribution

The study identifies key volatile compounds and flavor differences in Xinjiang Vitis amurensis wines using multiple analytical techniques.

## Key findings

- Beibinghong wine had the highest total volatile organic compound (VOC) concentration.
- Multivariate analysis identified 14 key differential VOCs responsible for flavor differences between varieties.
- Electronic nose analysis effectively distinguished the aroma profiles of the four wines.

## Abstract

As a wine-producing region in China, Xinjiang’s ecological conditions endow grapes with distinctive flavor potential. However, systematic research on volatile compounds in wines from Vitis amurensis Rupr. varieties in this region remains limited. Therefore, wines from four Xinjiang Vitis amurensis varieties (‘Shuanghong’, ‘Zuoyouhong’, ‘Xuelanhong’, and ‘Beibinghong’) were analyzed using high-performance liquid chromatography (HPLC), headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), electronic nose (E-nose), odor activity value (OAV) calculation, and multivariate analysis. Physicochemical parameters, organic acids, volatile organic compounds (VOCs), and OAVs were determined. Results showed significant differences in physicochemical properties among the varieties, potentially correlating with wine mouthfeel. Beibinghong wine contained the highest total VOC concentration. Among 64 identified VOCs, 37 had OAVs ≥ 1. Multivariate analysis identified 14 key differential volatile compounds (VIP ≥ 1, p < 0.05) responsible for flavor differences between varieties, with each variety exhibiting distinct key compounds. E-nose analysis effectively distinguished the aroma profiles of the four wines. This study elucidates the chemical and volatile compound characteristics of wines from Xinjiang Vitis amurensis varieties, providing a theoretical foundation for research on their flavor profiles. It also aids in selecting Vitis amurensis varieties for cultivation and supports the development of distinctive regional wines in Xinjiang.