作者：Yining Sun, Mengqi Wang, Weiyu Cao, Mingjie Ma,Peilei Xu, Changyu Li, Yue Pan and Wenpeng Lu

刊物名称：foods

发表年月：2025.10.16

摘要内容：As a wine-producing region in China, Xinjiang’s ecological conditions endow grapes with distinctive flavor potential. However, systematic research on volatile compounds in wines from Vitis amurensis Rupr. varieties in this region remains limited. Therefore, wines from four Xinjiang Vitis amurensis varieties (‘Shuanghong’, ‘Zuoyouhong’, ‘Xuelanhong’, and‘Beibinghong’) were analyzed using high-performance liquid chromatography (HPLC),headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), electronic nose(E-nose), odor activity value (OAV) calculation, and multivariate analysis. Physicochemical parameters, organic acids, volatile organic compounds (VOCs), and OAVs were determined.Results showed significant differences in physicochemical properties among the varieties,potentially correlating with wine mouthfeel. Beibinghong wine contained the highest total VOC concentration. Among 64 identified VOCs, 37 had OAVs ≥ 1. Multivariate analysis identified 14 key differential volatile compounds (VIP ≥ 1, p < 0.05) responsible for flavor differences between varieties, with each variety exhibiting distinct key compounds. E-nose analysis effectively distinguished the aroma profiles of the four wines. This study elucidates the chemical and volatile compound characteristics of wines from Xinjiang Vitis amurensis varieties, providing a theoretical foundation for research on their flavor profiles. It also aids in selecting Vitis amurensis varieties for cultivation and supports the development of distinctive regional wines in Xinjiang.

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原文链接: (https://creativecommons.org/licenses/by/4.0/)