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This study systematically investigated the color and flavor characteristics of Cabernet Sauvignon dry red wines from the Hexi Corridor by analyzing their physicochemical properties, colorimetric parameters, phenolic composition, organic acids, mineral elements, and volatile aroma compounds. Comparative analyses were conducted against wines from four representative regions—Ningxia (China), Chile, the United States, and Argentina—using correlation and cluster analysis approaches. The results showed that Cabernet Sauvignon wines from the Hexi Corridor exhibited relatively light color intensity (a*<23.8), a yellow-shifted hue (H*ab<1.8), and high lightness (L*>69). A total of 51 and 46 volatile compounds were identified in the two representative samples, encompassing the typical aroma constituents of Cabernet Sauvignon wines. Among these, β-damascenone displayed exceptionally high odor activity values (OAV>106), contributing pronounced floral and fruity notes. Nevertheless, the overall aroma intensity was relatively weak, as evidenced by lower electronic nose response values. From a compositional perspective, Hexi Corridor wines were characterized by low anthocyanin concentrations (13.40~30.11 mg/L), high malic acid levels (538.0~643.7 mg/L), comparatively low lactic acid contents (1277.7~1335.3 mg/L), elevated potassium (1850.18~1944.23 mg/L) and calcium (302.41~320.28 mg/L) concentrations, and high pH values (4.09~4.18). Excessive potassium and calcium accumulation, together with elevated pH, likely undermined anthocyanin stability and color expression. Moreover, the altered ionic composition and acid–ester balance suppressed aroma release, thereby contributing to insufficient color depth and reduced flavor intensity. In conclusion, improving the color and flavor quality of Cabernet Sauvignon wines from the Hexi Corridor required targeted process optimization. Regulatory strategies focusing on potassium and calcium management, pH adjustment, enhancement of anthocyanin stability, and enrichment of phenolic compounds are essential for achieving improved sensory performance.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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