Comparison of the Physicochemical Properties, Phenolic Compounds and Aromatic Profiles in White Grape Berries and Wines from the Changli Region

TL;DR

This study compares six white grape varieties and their wines from Changli, China, analyzing their sugar, phenolic, and aromatic profiles to understand their unique characteristics.

Contribution

The study provides a detailed comparative analysis of six white grape cultivars and their wines using multi-analytical techniques to identify distinct physicochemical and aromatic profiles.

Findings

Aranèle and Viognier grapes had the highest total sugar content compared to other varieties.

Semillon wine had significantly higher levels of ethyl octanoate, isoamyl acetate, and α-ionene.

PCA analysis showed clear differentiation among the six wines based on organic acids, phenolics, and volatiles.

Abstract

This study systematically evaluated six white grape cultivars and their wines from Changli, China, through multi-analytical techniques (HPLC, LC-MS/MS, HS-SPME -GC-MS, etc.) to compare oenological parameters, organic acid profiles, phenolic compositions, and aromatic volatiles. Results indicated that the total sugar contents in Aranèle (202.11 g/L) and Viognier (201.12 g/L) berries were significantly higher than those in other varieties. Compared with other varieties, Roussanne grape juice and wine had a higher content of phenolic components, and the fermented Chardonnay wine exhibited a higher proanthocyanidin content. In the flavor profile of the wines, the contents of ethyl octanoate, isoamyl acetate, and α-ionene in Semillon wine (total volatile components in Semillon: 56,147.3 μg/L) were significantly higher than those in the other wines. Additionally, Aranèle wine had the highest phenethyl alcohol content. The principal component analysis (PCA), performed on combined normalized data of organic acids, phenolic components, and volatile compounds, revealed distinct clustering of the six white wines. The first and second principal components explained 41.63% and 43.37% of the total variance, respectively, demonstrating clear differentiation among the six white wines. Sensory analysis revealed no distinct differences in appearance among the six white wines, whereas significant variations were observed in aroma and taste profiles.

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