⌘+K

Pulse Explore Communities Researchers Journals

Home Communities Explore

July 2, 2024Food Chemistry XOpen Access

Geographical characterization of wines from seven regions of China by chemical composition combined with chemometrics: Quality characteristics of Chinese ‘Marselan’ wines

Yue Wang Caihong Li Qian Ge Xingsan Huo Tingting Ma Yulin Fang Xiangyu Sun

View Full Paper

Ask AI

Bookmark

Share

Abstract

This study investigated the basic and functional compositions, volatile compounds, intelligent sensory characteristics and antioxidant capacity of the commercial 'Marselan' wines from seven Chinese regions. The Nei Mongol wines featured high total reducing sugar, fructose, ammonia nitrogen, 17 monomeric phenolic acids contents and elevated antioxidant capacity. Malic acid was the only organic acid that significantly different in all seven regions. Malvidin-3-

Discussion

No takes yet. Share an insight, caveat, or question.

Cite This Study

Wang et al. (2024) studied this question.

synapsesocial.com/papers/68e61927b6db6435875ac42d https://doi.org/10.1016/j.fochx.2024.101606

View Full Paper

Ask AI

Bookmark

Share

Keep reading

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Plant aromas in wine: the case of cabernet sauvignon from typical regions in ChinaOriginal Research · 2026
2Comparative Analysis of Agronomic Traits and Total Phenolic Components of Three Wine Grape Cultivars Across Three Production Sites in Northern ChinaOriginal Research · 2026
3Integrating volatolomics and sensory evaluation reveals the typicality of sub-regions of grape: A study on the terroir in NingxiaOriginal Research · 2026 · 1 citations
4Comparison of the Physicochemical Properties, Phenolic Compounds and Aromatic Profiles in White Grape Berries and Wines from the Changli RegionOriginal Research · 2026 · 1 citations
5Characterizing Berry Quality in Five ‘Merlot’ Clones from the Hexi Corridor Region of China Through GC-MS and MetabolomicsOriginal Research · 2026

More related papers

Leveraging Aroma Kits and Machine Learning: A Novel Rapid Sensory and Electronic Profiling of French and Chinese Marselan Wines2026
Analysis of Volatile Organic Compounds in Wines from Vitis amurensis Varieties in Xinjiang, China2025
Comprehensive profiling of anthocyanins and their derivatives in Marselan (Vitis vinifera L.) wines by UPLC-MS/MS: Influence of vintage and geographical origin2026

More from Food Chemistry X

Integrated metabolomic characterization of refrigerated storage stability and aroma development in a Lactiplantibacillus plantarum LP-315–fermented milk beverageFri,
Unlocking the outcomes of Syzygium cumini concentrate marination on the physicochemical and sensorial properties, oxidative and microbial stability of beefFri,