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Comparison of ‘Beibinghong’ dry red wines from six producing areas based on volatile compounds analysis, mineral content analysis, and sensory evaluation analysis

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Abstract

In this paper, ‘Beibinghong’ dry red wine from six Vitis amurensis producing areas (Kuandian County, Liuhe County, Zuojia Town, Songyuan City, Ji’an City, Dongning City) in Northeast China was discussed and evaluated. Research findings were made based on three aspects: mineral elements, volatile compounds, and sensory characteristics. Results of mineral tests show that Ca and K levels in the Kuandian sample were significantly higher than those in other producing areas; and that the Songyuan sample was the highest in Na, Mg, Cu, and Fe among the samples. Also, samples from Dongning and Ji’an were highlighted through quantitative analyses of 46 volatile compounds, with more species of esters reflecting fruity flavor and higher alcohol levels. Finally, Songyuan and Dongning samples stand out with unique profiles compared to the others in PCA analysis of 11 odor substances with OAV > 1, and ranked as top two in sensory evaluation, while Kuandian, Liuhe, and Zuojia samples are relatively similar. Evidence can be found among the samples that Ethyl octanoate, Ethyl 3-methylbutanoate-M, Ethyl acetate, and Iso-propanol had a significant influence on the smell of ‘Beibinghong’ dry wine.

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Abbreviations

KD:

Kuandian Manchu Autonomous County, Liaoning Province

LH:

Liuhe County, Jilin Province

ZJ:

Zuojia Town, Jilin Province

SY:

Songyuan City, Jilin Province

JA:

Ji’an City, Jilin Province

DN:

Dongning City, Heilongjiang Province

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Acknowledgments

This work was supported by Science and Scientific and Technologic Foundation of Jilin Province (20200402076NC), Science and Scientific and Technologic Foundation of Jilin Province (20190301056NY), National modern agricultural industry technology system construction special fund project (CARS-29-7).

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Authors and Affiliations

  1. Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences, Changchun, Jilin, 130000, People’s Republic of China

    Yuning Jin, Nan Shu, Suyan Xie, Weiyu Cao, Jiamei Xiao, Baoxiang Zhang & Wenpeng Lu

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  1. Yuning Jin
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  2. Nan Shu
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  3. Suyan Xie
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  4. Weiyu Cao
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  5. Jiamei Xiao
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  7. Wenpeng Lu
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Contributions

Conceptualization: WL; methodology: WL, YJ, NS; software: YJ, SX, BZ; data interpretation: YJ, WC, JX; writing—original draft preparation: YJ, NS; writing—review and editing: YJ, WL; funding acquisition: WL; supervision: WL.

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Correspondence to Wenpeng Lu.

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Jin, Y., Shu, N., Xie, S. et al. Comparison of ‘Beibinghong’ dry red wines from six producing areas based on volatile compounds analysis, mineral content analysis, and sensory evaluation analysis. Eur Food Res Technol 247, 1461–1475 (2021). https://doi.org/10.1007/s00217-021-03724-y

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