FOOD SCIENCE ›› 2026, Vol. 47 ›› Issue (14): 51-61.doi: 10.7506/spkx1002-6630-20251222-178

• Basic Research • Previous Articles    

Effect of Berry Reddening on the Flavor Profile of Sweet White Wine Produced from Late-Harvest Vitis vinifera L. cv. Petit Manseng

ZHAO Hongming, YANG Zhaozhaoyang, YANG Zhenyue, ZHANG Bo, ZHEN Dezhu, JIANG Tao, ZHANG Yunwei, YANG Chenlu, MA Wen   

  1. (1. School of Enology and Horticulture, Ningxia University, Yinchuan 750021, China; 2. Yinchuan Yuchuang Kexing Agricultural Development Co. Ltd., Yinchuan 750021, China; 3. Zhenshan Estates (Ningxia) Co. Ltd., Yinchuan 751600, China; 4. Ningxia Helan Donglu Wine Industry Technology Innovation Center Co. Ltd., Yinchuan 750004, China; 5. Ningxia Engineering and Technology Research Center for Grape and Wine, Yinchuan 750021, China; 6. Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China)
  • Published:2026-08-24

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Abstract: To explore the effect of the reddening phenomenon in late-harvest grapes on the quality and flavor of sweet white wine from the eastern foothill of Helan Mountain, Ningxia, this study selected white wine grapes (Vitis vinifera L. cv. Petit Manseng) from the same plot and the same delayed harvest period in this region as raw materials for winemaking. Normal late-harvest grapes were taken as control. Grapes exhibiting the reddening phenomenon were hand-selected and harvested, and pilot-scale fermentations of reddened-withered late-harvest sweet white wine (RSW) and non-reddened late-harvest sweet white wine (NSW) were carried out. Basic physicochemical parameters, CIELab color parameters, volatile compounds, phenolic substances, biogenic amines, and mycotoxins of the wines were determined. In addition, a sensory evaluation was performed. The results showed that: 1) RSW had significantly higher reducing sugar and volatile acid contents than NSW (P < 0.05); 2) RSW had higher yellow hue and color saturation than NSW, while NSW showed higher lightness; 3) the contents of acids, alcohols, acetates, carbonyl compounds and other volatile substances in RSW were significantly higher than those in NSW (P < 0.01); 4) the contents of flavonols and flavanols were significantly higher, and the content of phenolic acids was significantly lower in RSW than in NSW (P < 0.05); 5) the contents of biogenic amines in both RSW and NSW were below the legal limits, and no harmful mycotoxins were detected; and 6) sensory aroma significantly differed between RSW and NSW (P < 0.05)—RSW was characterized by overripe fruit aroma with greater structural complexity and intensity, whereas NSW was dominated by fresh fruit aroma and performed better in purity and freshness. Our findings provide a theoretical basis and technical support for raw material selection, process optimization, and flavor modulation in the production of domestic sweet white wine.

Key words: eastern foothill of Helan Mountain in Ningxia; Petit Manseng; late-harvest; sweet white wine; flavor components; sensory properties

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