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Co-winemaking with Vitis amurensis Rupr. "Beibinghong" enhances the quality of Vitis vinifera L. cv. Cabernet Gernischt wine.
J Food Sci. 2022 Nov; 87(11):4854-4867.JF

Abstract

In some wine regions of China, Cabernet Gernischt (CG; Vitis vinifera L.) grape berries usually exhibit low pigment content and titratable acidity, and low sensory quality of the resulting wine. The aim of this study was to evaluate co-winemaking of CG wines using the red grape cultivar Beibinghong (BBH; Vitis amurensis Rupr.) at different proportions in terms of alcohols, phenolic compounds, and sensory properties of the wines. The results showed that the co-winemaking wines contained a similar content of higher alcohols, whereas the methanol content increased with an increase in BBH proportion, although this was still corresponded with the national standard. Significantly higher levels of titratable acidity were observed in co-winemaking wines at the ratio of 6:4 and 5:5, compared with monocultivar CG wines. All co-winemaking wines, except CG:BBH (9:1) wine, showed significantly higher levels of total anthocyanins, total phenolics, total tannins, and total flavan-3-ols. Further, individual phenolics, primarily diglucoside anthocyanins and non-anthocyanins (trans-ferulic acid, myricetin, viniferin, trans-caffeic acid, 3,4-dihydroxybenzoic acid), as important contributors to wine color intensity, permitted the differentiation of the wines via principal component analysis. In most cases, co-winemaking wines exhibited higher scores of the 10 sensory attributes on color, aroma, mouthfeel, and overall quality compared with monocultivar wines. Co-winemaking CG wines with BBH at 7:3 ratio demonstrated the highest scores of color intensity, aroma intensity, aroma quality, and overall quality. The results indicate that co-winemaking with V. amurensis grape variety may be useful to enhance V. vinifera wine quality by modifying wine composition. PRACTICAL APPLICATION: Cabernet Gernischt (CG) is the predominant grape cultivar used to prepare premium-quality wine in China; however, in some wine regions, CG wines have low levels of pigment and titratable acidity, and low sensory quality. Co-winemaking with another native grape cultivar, Beibinghong (BBH), which is characterized by a higher content of anthocyanins and acidity, provided sufficient experimental evidence of adjustments in the Vitis vinifera wine composition leading to improved wine sensory quality.

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Authors+Show Affiliations

Song J
School of Life Sciences, Ludong University, Yantai, China. Hebei Key Laboratory of Wine Quality & Safety Testing, Qinhuangdao, China. Shandong Provincial Key Laboratory of Wine Microbial Fermentation Technology, Yantai Changyu Group Corporation Ltd., Yantai, China.
Zhang A
Hebei Key Laboratory of Wine Quality & Safety Testing, Qinhuangdao, China. Technology Centre of Qinhuangdao Customs, Qinhuangdao, China.
Cheng S
School of Life Sciences, Ludong University, Yantai, China.
Li X
Shandong Shangmei Health Industry Technology Development Co., Ltd, Yantai, China.
Zhang Y
School of Life Sciences, Ludong University, Yantai, China.
Luan L
School of Life Sciences, Ludong University, Yantai, China.
Qu H
School of Life Sciences, Ludong University, Yantai, China.
Ruan S
Shandong Provincial Key Laboratory of Wine Microbial Fermentation Technology, Yantai Changyu Group Corporation Ltd., Yantai, China.
Li J
Shandong Provincial Key Laboratory of Wine Microbial Fermentation Technology, Yantai Changyu Group Corporation Ltd., Yantai, China.

MeSH

VitisWineAnthocyaninsFruitOdorantsPhenols

Pub Type(s)

Journal Article

Language

eng

PubMed ID

36165679

Citation

Song, Jianqiang, et al. "Co-winemaking With Vitis Amurensis Rupr. "Beibinghong" Enhances the Quality of Vitis Vinifera L. Cv. Cabernet Gernischt Wine." Journal of Food Science, vol. 87, no. 11, 2022, pp. 4854-4867.
Song J, Zhang A, Cheng S, et al. Co-winemaking with Vitis amurensis Rupr. "Beibinghong" enhances the quality of Vitis vinifera L. cv. Cabernet Gernischt wine. J Food Sci. 2022;87(11):4854-4867.
Song, J., Zhang, A., Cheng, S., Li, X., Zhang, Y., Luan, L., Qu, H., Ruan, S., & Li, J. (2022). Co-winemaking with Vitis amurensis Rupr. "Beibinghong" enhances the quality of Vitis vinifera L. cv. Cabernet Gernischt wine. Journal of Food Science, 87(11), 4854-4867. https://doi.org/10.1111/1750-3841.16330
Song J, et al. Co-winemaking With Vitis Amurensis Rupr. "Beibinghong" Enhances the Quality of Vitis Vinifera L. Cv. Cabernet Gernischt Wine. J Food Sci. 2022;87(11):4854-4867. PubMed PMID: 36165679.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Co-winemaking with Vitis amurensis Rupr. "Beibinghong" enhances the quality of Vitis vinifera L. cv. Cabernet Gernischt wine. AU - Song,Jianqiang, AU - Zhang,Ang, AU - Cheng,Shiwei, AU - Li,Xiuwei, AU - Zhang,Yuxiang, AU - Luan,Liying, AU - Qu,Huige, AU - Ruan,Shili, AU - Li,Jiming, Y1 - 2022/09/27/ PY - 2022/07/24/revised PY - 2022/01/14/received PY - 2022/08/21/accepted PY - 2022/9/28/pubmed PY - 2022/11/25/medline PY - 2022/9/27/entrez KW - Beibinghong KW - Cabernet Gernischt KW - grape KW - phenolics KW - wine SP - 4854 EP - 4867 JF - Journal of food science JO - J Food Sci VL - 87 IS - 11 N2 - In some wine regions of China, Cabernet Gernischt (CG; Vitis vinifera L.) grape berries usually exhibit low pigment content and titratable acidity, and low sensory quality of the resulting wine. The aim of this study was to evaluate co-winemaking of CG wines using the red grape cultivar Beibinghong (BBH; Vitis amurensis Rupr.) at different proportions in terms of alcohols, phenolic compounds, and sensory properties of the wines. The results showed that the co-winemaking wines contained a similar content of higher alcohols, whereas the methanol content increased with an increase in BBH proportion, although this was still corresponded with the national standard. Significantly higher levels of titratable acidity were observed in co-winemaking wines at the ratio of 6:4 and 5:5, compared with monocultivar CG wines. All co-winemaking wines, except CG:BBH (9:1) wine, showed significantly higher levels of total anthocyanins, total phenolics, total tannins, and total flavan-3-ols. Further, individual phenolics, primarily diglucoside anthocyanins and non-anthocyanins (trans-ferulic acid, myricetin, viniferin, trans-caffeic acid, 3,4-dihydroxybenzoic acid), as important contributors to wine color intensity, permitted the differentiation of the wines via principal component analysis. In most cases, co-winemaking wines exhibited higher scores of the 10 sensory attributes on color, aroma, mouthfeel, and overall quality compared with monocultivar wines. Co-winemaking CG wines with BBH at 7:3 ratio demonstrated the highest scores of color intensity, aroma intensity, aroma quality, and overall quality. The results indicate that co-winemaking with V. amurensis grape variety may be useful to enhance V. vinifera wine quality by modifying wine composition. PRACTICAL APPLICATION: Cabernet Gernischt (CG) is the predominant grape cultivar used to prepare premium-quality wine in China; however, in some wine regions, CG wines have low levels of pigment and titratable acidity, and low sensory quality. Co-winemaking with another native grape cultivar, Beibinghong (BBH), which is characterized by a higher content of anthocyanins and acidity, provided sufficient experimental evidence of adjustments in the Vitis vinifera wine composition leading to improved wine sensory quality. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/36165679/Co_winemaking_with_Vitis_amurensis_Rupr__"Beibinghong"_enhances_the_quality_of_Vitis_vinifera_L__cv__Cabernet_Gernischt_wine_ DB - PRIME DP - Unbound Medicine ER -