文献类型： 外文期刊
作者： Chen, Ya 1 ; Lian, Weijia 1 ; Li, Ke 3 ; Han, Chen 1 ; Liu, Wei 1 ; Japar, Ayijiamali 1 ; Lei, Jing 1 ;
作者机构： 1.Xinjiang Acad Agr Sci, Turpan Expt Stn, Turpan, Xinjiang, Peoples R China
2.Xinjiang Grape Engn Technol Res Ctr, Turpan, Xinjiang, Peoples R China
3.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Inst Food Nutr & Hlth, Chengdu, Sichuan, Peoples R China
关键词： aging; cabernet sauvignon dry red wine (CSDRW); flavor compounds; oxygen; turpan
期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.4； 五年影响因子：4.1 ）
ISSN： 0022-1147
年卷期： 2025 年 90 卷 8 期
页码：
收录情况： SCI
摘要： During the aging process, oxygen regulation was applied to Cabernet Sauvignon dry red wine (CSDRW) from the Turpan region. Through physicochemical analysis, headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS), combined with differential significance analysis and sensory evaluation, this study analyzed the effects of different oxygen concentrations on the quality of Cabernet Sauvignon dry red wine from Turpan. The results indicated that oxygen regulation facilitated the polymerization of phenolic substances, enhanced color intensity, and reduced the content of total sulfur and anthocyanins. Additionally, oxygen infusion mitigated the green and earthy notes in the wine while enhancing floral and nutty aromatic characteristics, thereby optimizing the flavor quality of the wine. Additionally, oxygen infusion mitigated the green and earthy notes in the wine while enhancing floral and nutty aromatic characteristics, thereby optimizing the flavor quality of the wine. An appropriate concentration of ethyl decanoate contributes positively to fruity and brandy-like scents. However, excessive concentrations can generate undesirable sensory characteristics such as waxy, oily, and bitter nuances, negatively affecting the wine's flavor balance. There were no significant effects on basic physicochemical indicators, including volatile acidity, total sugars, dry extract, and alcohol content (P > 0.05). An optimal oxygen concentration of 1 mL/L/month effectively improved the flavor of CSDRW, resulting in a more harmonious taste, a fuller body, and the highest sensory evaluation scores. This study provides theoretical and technical references for the application of oxygen regulation in improving the quality of Turpan wine.
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