Variety-specific flavor characteristics in the Shandong region: Interaction between fermentation and variety.

Abstract

Exploring new grape varieties in a specific wine region helps enhance product style diversity. This study investigated the flavor characteristics of Cabernet Sauvignon, Merlot, Dornfelder, and Refosco grapes and their wines in the Shandong region, focusing on how fermentation interacts with these varieties to shape their profiles. Results showed that Dornfelder grapes exhibited significantly higher levels of 26 aroma compounds than other varieties, with total aroma compound concentrations 1.75 to 2.38 times greater. Refosco wines exhibited higher concentrations of certain esters, higher alcohol, and fatty acids following fermentation, further intensifying fruity and fatty-related aromas. Dornfelder and Refosco grapes and wines contained significantly higher levels of anthocyanins than traditional varieties: Cabernet Sauvignon and Merlot. Fermentation compensates for deficiencies in volatiles and phenolic compounds in certain varieties, likely due to the fermentation matrix. This study offers guidance for variety selection in the warm temperate monsoon continental climate, exemplified by Shandong.