Comparison of Chemical and Sensory Profiles between Cabernet Sauvignon and Marselan Dry Red Wines in China

The differences in chemical and sensory characteristics between Marselan and Cabernet Sauvignon in China were investigated with gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography-triple quadrupole mass spectrometry (HPLC-QqQ-MS/MS), combined with color parameters and sensory data. The paired t-test results showed that terpenoids, higher alcohols, and aliphatic lactones were significantly different according to the grape variety. Meanwhile, terpenoids could be considered as marker aroma compounds to distinguish Marselan wines from Cabernet Sauvignon, which could explain the distinct floral note in Marselan wines. The mean concentrations of the mv-vsol, mv-vgol, mv-vcol, mvC-vgol, mv-v(e)cat, mvC-v(e)cat, mv-di(e)cat, and cafA were higher in Marselan wines than Cabernet Sauvignon wines, and these compounds might confer Marselan wines with a deeper color, more red hue, and higher tannin quality. The phenolic profiles of Marselan and Cabernet Sauvignon wines were influenced by the winemaking process, mitigating the varietal differences. As for sensory evaluation, the intensities of herbaceous, oak, and astringency of Cabernet Sauvignon were more pronounced than Marselan, whereas the Marselan wines were characterized by a high color intensity and more redness, together with floral, sweet, and roasted sweet potato attributes, and tannin roughness.

Automated summary

The chemical and sensory characteristics of Marselan and Cabernet Sauvignon in China were compared using GC-MS and HPLC-QqQ-MS/MS, along with color parameters and sensory data. The results showed significant differences in terpenoids, higher alcohols, and aliphatic lactones between the two grape varieties. Terpenoids were identified as marker aroma compounds for distinguishing Marselan and Cabernet Sauvignon wines, explaining the distinct floral note in Marselan wines. Marselan wines exhibited higher concentrations of certain compounds associated with deeper color, more red hue, and higher tannin quality compared to Cabernet Sauvignon wines. The phenolic profiles of the wines were influenced by the winemaking process, reducing varietal differences. Sensory evaluation revealed that Cabernet Sauvignon had higher intensities of herbaceous, oak, and astringency attributes, while Marselan wines were characterized by higher color intensity, redness, floral, sweet, roasted sweet potato attributes, and tannin roughness.