Comparative analysis of the quality of fortified sweet wines made from Marselan and Petit Verdot dehydration

This study investigated the effects of grape dehydration on Marselan and Petit Verdot wines. The results demonstrated that dehydration modified wine quality and aging potential by altering the contents of organic acids, phenolics and aroma compounds. The specific effects varied depending on varieties and dehydration degrees. Specifically, 20% and 40% dehydration increased the total contents of monomeric anthocyanins in fresh Marselan wines by 37.4% and 28.9%, respectively, but showed the opposite trend in Petit Verdot wines. Dehydration also increased the total contents of esters in aged Marselan wines, all of which increased by more than 50%. Sensory evaluation revealed that 20% dehydration enhanced Marselan wines' palate quality, while 40% dehydration produced the more intense aroma. However, the non-dehydrated Petit Verdot exhibited greater aroma quality. In conclusion, the effects of dehydration on wines were strongly influenced by both cultivar and dehydration degree, with Marselan showing superior potential for this application. • The effects of dehydration were influenced by cultivar and degree of dehydration. • Dehydration improved the aging ability and sensory property of Marselan wine. • 20% dehydration enhanced the palate quality. • 40% dehydration produced the more intense aroma. • Providing a new option for high quality sweet wines in Northwest China.