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<p>To investigate the effects of vintage, variety, and region, the amino acids and volatile compounds were evaluated using mass spectrometry and mathematical statistics. The results showed that the vintage, variety, and region had a significant effect on the amino acids and volatile compounds. The amino acids content in grape juices ranged from 905.2 to 2892.8&#xa0;mg/L. Proline was dominant in wines. Esters are the most abundant in grape juices. The main terpenes were linalool, citronellol, terpineol, and so on, which were affected by variety. Furthermore, acids, aldehydes, ketones, and acids were also important contributors to the aroma. The various vintages of grape juice and wine were perfectly discriminated using OPLS-DA (orthogonal partial least squares-discriminant analysis), revealing that vintage had a greater impact on the chemical compounds of juice and wine than variety and region in this experiment. The major compounds employed to discriminate were ethyl caprylate, ethyl caprate, isoamyl acetate, phenylethy alcohol, isobutyric acid, octanoic acid, arginine, glutamine, glutamate, proline, etc.</p>

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Influence of vintage, variety and region on amino acids and volatile compounds of white grape juices and wines

  • 期刊论文

  • 发表日期：

    2026年2月7日

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  • Wen-huai Kang,
  • Jing-peng Han,
  • Yang Wang,
  • Mei-feng Huang,
  • Yubo Hua,
  • Hai-jun Ma,
  • Ling Qin

摘要

To investigate the effects of vintage, variety, and region, the amino acids and volatile compounds were evaluated using mass spectrometry and mathematical statistics. The results showed that the vintage, variety, and region had a significant effect on the amino acids and volatile compounds. The amino acids content in grape juices ranged from 905.2 to 2892.8 mg/L. Proline was dominant in wines. Esters are the most abundant in grape juices. The main terpenes were linalool, citronellol, terpineol, and so on, which were affected by variety. Furthermore, acids, aldehydes, ketones, and acids were also important contributors to the aroma. The various vintages of grape juice and wine were perfectly discriminated using OPLS-DA (orthogonal partial least squares-discriminant analysis), revealing that vintage had a greater impact on the chemical compounds of juice and wine than variety and region in this experiment. The major compounds employed to discriminate were ethyl caprylate, ethyl caprate, isoamyl acetate, phenylethy alcohol, isobutyric acid, octanoic acid, arginine, glutamine, glutamate, proline, etc.