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To extensively analyze the typical characteristics of nonvolatile phenolic compounds (monomeric phenols and anthocyanins) and volatile flavor compounds in Marselan dry red wines from different subregions within the Hebei region, commercially representative Marselan wines from various wineries in Changli and Huailai were examined. Ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and headspace solid-phase micro-extraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS) techniques were employed to detect the non-volatile phenolic compounds (monomeric phenols, anthocyanins) and volatile flavor compounds in the samples. The results showed significant differences (P<0.05) in varieties of monomeric phenols (numbering 25) among different wine samples, with content ranging from 55.84 to 143.97 mg/L, where gallic acid had the highest content among the 25 monomeric phenolics. The content of anthocyanins (numbering 17) in different wine samples also differed significantly (P<0.05), ranging from 1.99 to 34.11 mg/L, where malvidin-3-galactoside had the highest content among the 17 anthocyanins. Comprehensive monomer phenol and anthocyanin detection revealed that samples from the 2017 Chateau Moutai Phoenix Marselan and 2018 Chateau Kings Selected Marselan wines were especially rich in nonvolatile phenolic compounds. Through hierarchical cluster analysis (HCA), monomeric phenols and anthocyanins could be used to effectively distinguish between Marselan wine samples from different wineries in Hebei province. Overall, 150 kinds of volatile components were identified. Of these, nine volatile components with OAV>1 contributed significantly to wine flavors. These included ethyl isovalerate, isoamyl acetate, and ethyl octanoate, which gave Hebei Marselan wine the typical characteristics of sweet and fragrant flowers and fruits. Volatile component profile, cluster thermogram, and orthogonal partial least squares discriminant analysis (OPLS-DA) highlighted differences in the characteristic flavor components in Marselan wines from different wineries. In OPLS-DA, seven main flavor characteristic markers (VIP values), which could be used to distinguish between Marselan wine samples from different wineries in Hebei province were further screened, among which phenylethanol, ethyl octanoate, and ethyl hexanoate (VIP values>2.64) were the key distinguishing factors. This study provides data to clarify the typical style characteristics of Marselan wines from different wineries in Hebei province and establishes a methodological reference for analyzing the influence of micro-regional terroir differences in the same producing area on the typical style characteristics of wines in depth.
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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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