Investigating the quality characteristics of dry white wines from subregions in Yantai

Zihao Zhai; Kun Kang; Piaoran Zhang; Qiaoyun Deng; Weidong Huang; Jicheng Zhan; Weifu Kong; Guangli Xia; Yilin You; Zihao Zhai; Kun Kang; Piaoran Zhang; Qiaoyun Deng; Weidong Huang; Jicheng Zhan; Weifu Kong; Guangli Xia; Yilin You

doi:10.48130/fia-0026-0007

Figures (4) Tables (3)

Figure 1.
Topographic map of the Yantai wine region and its subregions in Shandong, China. This map is based on the China Administrative Division Map (Review Number: GS(2023)2767-93) from the Standard Map Service System of the Ministry of Natural Resources.
Figure 2.
Total phenolic content in (a) Chardonnay, (b) Italian Riesling, and (c) Petit Manseng from different regions. *, ***, and **** indicate significant differences at the 0.05, 0.005, and 0.001 levels, respectively; ns indicates no significant difference (p > 0.05).
Figure 3.
Content of different aroma types and visual analysis of the aromas in different subregions using a biplot of (a) Chardonnay wine samples, (b) Italian Riesling wine samples, (c) Petit Manseng wine samples. Hierarchical clustering of aroma components at p < 0.05 of (d) Chardonnay wines, (e) Italian Riesling wines, and (f) Petit Manseng wines.
Figure 4.
The box plot of scores and flavor radar chart of different dry white from different subregions: (a) Chardonnay; (b) Italian Riesling; (c) Petit Manseng; (d) percentage of variation in various treatments attributed to strain, geography, their interactions, and residuals analyzed via two-way ANOVA; (e) each subregion is distinguished by its unique aroma compounds, especially when compared with commercial yeasts, along with the associated sensory aromas.

Grape variety	Village	Basic physicochemical indexes
Grape variety	Village	Residual sugar (g/L)	Alcohol content% (vol)	pH value	Volatile acid (g/L)	Total acid (g/L)	Malic acid (g/L)	Succinic acid (g/L)	Tartaric acid (g/L)	Citric acid (g/L)	Lactic acid (g/L)
Chardonnay	ZTK	3.82 ± 1.52^a	9.93 ± 0.05^a	2.98 ± 0.01^b	0.45 ± 0.10^c	7.68 ± 0.43^b	3.13 ± 0.32^b	2.22 ± 1.49^a	9.07 ± 0.81^a	0.41 ± 0.07^a	0.57 ± 0.11^a
	CW	3.91 ± 0.75^a	7.50 ± 0.12^c	2.87 ± 0.01^c	1.03 ± 0.08^a	8.73 ± 0.45^a	4.60 ± 0.10^a	1.59 ± 0.27^a	7.16 ± 0.22^b	0.41 ± 0.08^a	0.47 ± 0.04^a
	YJG	2.62 ± 0.45^a	9.21 ± 0.00^b	3.05 ± 0.03^a	0.72 ± 0.20^b	7.80 ± 0.19^b	3.57 ± 0.15^b	1.60 ± 0.25^a	8.79 ± 0.24^a	0.66 ± 0.21^a	0.45 ± 0.02^a
Italian Riesling	BGZ	3.73 ± 0.51^a	10.31 ± 0.36^a	3.03 ± 0.03^a	0.29 ± 0.06^c	7.20 ± 0.68^a	1.90 ± 0.18^b	0.74 ± 0.22^a	11.46 ± 1.71^a	0.62 ± 0.07^a	0.79 ± 0.13^a
	CW	3.43 ± 0.15^a	9.80 ± 0.27^a	2.85 ± 0.04^b	0.45 ± 0.08^b	7.90 ± 0.63^a	2.63 ± 0.40^a	1.02 ± 0.29^a	12.59 ± 2.08^a	0.29 ± 0.03^b	0.81 ± 0.11^a
	YJG	3.17 ± 0.31^a	10.20 ± 0.17^a	2.78 ± 0.15^b	0.99 ± 0.05^a	8.75 ± 0.72^a	2.90 ± 0.17^a	2.46 ± 1.88^a	13.65 ± 1.20^a	0.28 ± 0.17^b	0.64 ± 0.12^a
Petit Manseng	ZTK	3.75 ± 1.94^a	13.21 ± 0.52^a	2.93 ± 0.09^a	1.54 ± 0.01^a	13.50 ± 2.14^a	4.10 ± 0.65^a	1.04 ± 0.13^b	17.88 ± 1.91^a	0.39 ± 0.05^a	0.49 ± 0.06^b
	KL	3.71 ± 0.02^a	13.62 ± 0.07^a	2.83 ± 0.02^a	0.70 ± 0.01^b	11.18 ± 0.02^a	3.10 ± 0.06^a	1.40 ± 0.11^a	18.07 ± 2.14^a	0.29 ± 0.01^a	0.70 ± 0.01^a
	XJ	2.40 ± 0.01^a	14.15 ± 1.20^a	3.01 ± 0.04^a	0.72 ± 0.23^b	8.92 ± 0.01^b	2.30 ± 0.02^a	1.33 ± 0.13^ab	14.12 ± 0.03^a	0.40 ± 0.06^a	0.69 ± 0.07^a
Data are the mean of three replicate fermentations ± SD. Values within the same row followed by a common letter are not significantly different according to Tukey's honestly significant difference (HSD) test (p < 0.05).

Table 1.

Basic physicochemical indexes of fermented dry white from different sub-regions.

Phenolic compounds	Chardonnay			Italian Riesling			Petit Manseng
Phenolic compounds	ZTK	CW	YJG	BGZ	CW	YJG	ZTK	KL	XJ
C	0.50 ± 0.01^a	0.33 ± 0.02^a	0.14 ± 0.00^b	0.44 ± 0.17^a	0.40 ± 0.24^a	0.12 ± 0.01^a	0.18 ± 0.04^a	0.16 ± 0.03^a	0.17 ± 0.02^a
EC	0.33 ± 0.02^a	0.51 ± 0.20^a	0.32 ± 0.02^a	0.28 ± 0.01^a	0.31 ± 0.07^a	0.29 ± 0.01^a	0.96 ± 0.14^a	1.04 ± 0.41^a	0.36 ± 0.02^a
EgC	11.47 ± 2.15^a	8.91 ± 1.52^b	0.59 ± 0.25^b	21.57 ± 3.79^a	13.22 ± 4.12b	3.42 ± 2.30^c	0.76 ± 0.36^b	1.39 ± 0.46^b	3.55 ± 1.42^a
EgCg	0.52 ± 0.01^a	0.31 ± 0.18^a	0.23 ± 0.01^a	0.77 ± 0.21^a	0.50 ± 0.07^ab	0.42 ± 0.01^b	0.45 ± 0.09^a	0.56 ± 0.16^a	0.79 ± 0.10^a
Quercetin	0.18 ± 0.01^b	0.24 ± 0.01^a	−	0.67 ± 0.48^a	0.18 ± 0.01^a	0.10 ± 0.01^a	0.15 ± 0.04^a	0.37 ± 0.01^a	0.16 ± 0.01^a
Quercitrin	0.24 ± 0.00^b	1.11 ± 0.01^a	−	−	−	−	−	−	−
Rutin	1.40 ± 0.46^a	2.08 ± 0.09^a	0.57 ± 0.00^b	5.44 ± 0.06^a	1.16 ± 0.33^b	0.18 ± 0.01^b	0.61 ± 0.292^b	2.99 ± 0.01^a	1.77 ± 0.01^ab
Myricetin	−	−	−	0.83 ± 0.02^b	1.25 ± 0.01^a	−	−	−	−
Gallic acid	0.78 ± 0.06^b	8.04 ± 1.55^a	1.05 ± 0.44^b	1.38 ± 0.48^a	1.24 ± 0.53^a	1.09 ± 0.23^a	1.45 ± 0.33^a	1.70 ± 0.22^a	2.03 ± 0.63^a
Protocatechuic acid	33.07 ± 5.86^a	14.09 ± 0.66^b	2.68 ± 1.70^c	25.10 ± 3.95^a	14.15 ± 3.19^b	2.49 ± 1.49^c	8.93 ± 0.47^b	9.26 ± 1.02^b	12.70 ± 1.03^a
Chlorogenic acid	4.49 ± 0.23^ab	7.19 ± 0.36^a	3.73 ± 0.21^b	17.88 ± 11.15^a	7.62 ± 1.50^a	11.01 ± 1.56^a	10.38 ± 1.31^b	12.28 ± 3.42^b	22.45 ± 3.65^a
Caffeic acid	2.54 ± 0.29^a	2.76 ± 0.21^a	0.77 ± 0.16^b	6.26 ± 3.66^a	2.52 ± 0.85^a	0.92 ± 0.20^a	1.35 ± 0.58^a	1.71 ± 0.37^a	2.08 ± 0.52^a
p-Coumaric acid	0.92 ± 0.15^a	1.20 ± 0.89^a	0.62 ± 0.15^a	0.61 ± 0.01^a	0.46 ± 0.18^ab	0.23 ± 0.01^b	1.35 ± 0.58^a	0.99 ± 0.30^a	2.03 ± 1.13^a
Ferulic acid	0.86 ± 0.06^a	0.99 ± 0.09^a	0.84 ± 0.01^a	0.73 ± 0.21^a	0.71 ± 0.08^a	0.56 ± 0.03^a	0.74 ± 0.05^a	0.82 ± 0.19^a	0.83 ± 0.25^a
Data are the mean of three replicate fermentations ± SD. Values within the same row followed by a common letter are not significantly different according to Tukey's HSD test (p < 0.05).

Table 2.

Phenolic compounds of fermented dry white wines from different subregions (mg/L).

Volatile Compounds	Threshold (ug/L)	Flavor Description	Chardonnay			Italian Riesling			Petit Manseng
Volatile Compounds	Threshold (ug/L)	Flavor Description	ZTK	CW	YJG	BGZ	CW	YJG	ZTK	KL	XJ
Ethyl phenylacetate	650	Honey, Sweet	0.6	0.52	0.44	0.34	0.29	0.31	0.28	0.32	0.31
Ethyl butyrate	35	Strawberry, Banana	63.56	57.28	49.36	72.32	57.08	59.39	62.75	56.47	73.37
Ethyl hexanoate	5	Pineapple, Banana	24.73	20.6	−	−	−	−	19.96	13.86	42.73
Ethyl laurate	150	Fruity, Floral				1.39	0.25	0.96
Ethyl laurate	150	Fruity, Floral	−	−	−	1.39	0.25	0.96	−	−	−
Ethyl nonanoate	0.85	Fruity, Floral	29.78
Ethyl nonanoate	0.85	Fruity, Floral	29.78	−	−	−	−	−	−	−	−
Isoamyl octanoate	125	Pineapple, Coconut							0.4	0.18	0.61
Isoamyl octanoate	125	Pineapple, Coconut	−	−	−	−	−	−	0.4	0.18	0.61
1-Octanol	110	Sour, Cheese	0.81	0.31	0.94	0.08	0.44	0.21	0.72	0.16	0.35
Farnesol	20	Floral, Green	6.66	8.21	8.9	7.54	7.28	5.54	5.42	4.38	6.02
β-Ionone	0.007	Violet	−	−	5182.86	−	−	−	−	−	−
(+)-rose oxide	0.5	Rose	−	−	−	−	−	−	25.12	17.44	20.04
Nerolidol	1	Floral, Cedar	−	−	−	−	−	−	1.38	3.75	2.45
Linalool	25	Rose, Musk	−	−	−	−	−	−	1.44	1.82	1.62

Table 3.

Odor activity values of important aroma compounds