Investigating the quality characteristics of dry white wines from subregions in Yantai

Abstract

Investigating the distinct wine styles of subregions in Yantai is of great significance for enhancing the market recognition of this region and promoting the development of its local wine industry. In this study, three main white grape varieties from six village-level subregions in Yantai were used as raw materials to explore the quality characteristics of dry white wine. The physicochemical indices, phenolic compounds, and volatile aroma compounds were analyzed, and a two-way analysis of variance (ANOVA) was conducted on the significant aroma substances. The results indicated that Chardonnay, Italian Riesling, and Petit Manseng were more suitable for planting in Zhutangkuang, Beigezhuang, and Xingjia, respectively. The signature aroma profile of Keliu and Yujagou is characterized by purple floral notes and tart fruits, whereas that of Chouwang is distinguished by woody and herbal notes. These findings underscore the importance of site-specific cultivation for optimizing wine quality in Yantai's diverse microclimates, providing valuable insights for addressing the issue of wine style homogenization in this region.

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